spiced rum & raisin pancakes

These spiced rum and raisin pancakes are quite honestly the most delicious pancakes ever. They’re like naughty, fluffy, hot cross buns… that are ready in minutes! Serve them piping hot with a dollop of butter shmelting away and a generous drizzle of maple syrup. Heaven.

Pancakes were funny enough one of the very first things I ever learnt to cook. My grandad would put the little step ladder next to the stove and help me ladle in batter and not burn the house down. Thankfully I didn’t set anything on fire and my love of pancakes only grew stronger.

The lovely folks from Lurpak South Africa are giving away a hamper of goodies. Watch this recipe video and head over to my Instagram page to enter the competition!

 

Spiced Rum & Raisin Pancakes

Ingredients:

  • 70g (⅓ cup) Lurpak butter
  • 2 large eggs, beaten
  • 500ml (2 cups) milk
  • 300g (2 cups) all-purpose flour
  • 4 Tbsp (¼ cup) caster sugar
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 75g (½ cup) raisins
  • 1 -2 tots rum

Method:

Melt butter in a small saucepan and set aside.

In a small bowl- combine eggs, milk and butter. Whisk.

In a large bowl combine flour, caster sugar, baking powder, cinnamon and mixed spice. Whisk.

Pour wet ingredients into the dry and whisk well until smooth and incorporated.

Fold in the raisins and finally a shot or two of rum if desired.

Fry pancakes using clarified butter until golden brown and fluffy.

Serve with a dollop of butter, maple syrup and cinnamon sugar.

Spiced Rum & Raisin Pancakes | The Secret Life of Bee

 

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buttery date and walnut cookies

Buttery Date & Walnut Cookies | The Secret Life of Bee

If you find yourself in the kitchen after dinner on the hunt for something sweet… If you find your afternoon cup of tea lacking a little accompanying treat… If you find yourself just in need of baked goods in a heartbeat, these cookies are for you!

Buttery Date & Walnut Cookies | The Secret Life of Bee

They are ludicrously simple. They’re based on a basic cookie dough we were taught at Le Cordon Bleu. I love the addition of dates as they add some chew and the nuts add great texture. You can really add whatever floats your boat or add nothing at all and keep them a dead simple butter biscuit.

Buttery Date & Walnut Cookies | The Secret Life of Bee

Buttery Date & Walnut Cookies

Ingredients:

  • 125g butter, softened
  • 50g caster sugar
  • pinch of sea salt
  • 1 tsp vanilla extract
  • 150g plain flour
  • 1 tsp baking powder
  • about a cup of chopped walnuts
  • about a cup of pitted, chopped dates

Method:

Preheat oven to 180˚C.

Cream together the butter and sugar until light and fluffy. Mix in the vanilla and salt.

Whisk together the flour and baking powder. Add to butter mixture and stir gently until combined.

Fold in the nuts and dates.

Form the dough into little balls. Place onto a lined baking tray. Spread them out well spaced and press down lightly on each cookie.

*if your hands are quite warm pop the dough into the fridge for 30 minutes to chill

Bake for about 15 minutes until lightly golden. Don’t even bother allowing them to cool. Tuck in immediately!

Buttery Date & Walnut Cookies | The Secret Life of Bee

Buttery Date & Walnut Cookies | The Secret Life of Bee

Buttery Date & Walnut Cookies | The Secret Life of Bee

oysters 3 ways

oysters 3 ways | The Secret Life of Bee

When I was tiny a family friend paid me R20 (which was A LOT back then) to eat an oyster because I thought they were the nastiest things i’d ever seen. Today the husband has to stop me ordering more before we have to declare bankruptcy.

oysters 3 ways | The Secret Life of Bee

My favourite places to eat oysters in Cape Town are Chefs Warehouse and The Duchess of Wisbeach. So this weekend after many an oyster and many a bottle of wine I called up my favourite fish shop to place an order for some fresh oysters that we could enjoy at home.

oysters 3 ways | The Secret Life of Bee

I am a big fan of just a squeeze of lemon and a tiny dash of Tabasco. But for the sake of some fun i’ve done them three ways. Mignonette which is a classic, a punchy Asian style sauce and Bloody Mary oysters. I got the idea of the Bloody Mary oyster from Sweet Paul Magazine and had to try it. I did mine a bit differently but it’s definitely a winning idea.

oysters 3 ways | The Secret Life of Bee

Oysters 3 ways

each recipe makes enough for a dozen oysters

Mignonette: 

  • 1 large shallot, finely diced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp sushi vinegar
  • freshly ground black pepper

Combine all ingredients and allow to to sit for at least an hour before drizzling over freshly shucked oysters.

oysters 3 ways | The Secret Life of Bee

Asian:

  • 1 Tbsp pickled ginger, finely sliced
  • 2 tsp soy sauce
  • 2 Tbsp sushi vinegar
  • squeeze of fresh lime juice
  • dash of Sriracha
  • finely sliced spring onions

Combine all the ingredients and spoon onto freshly shucked oysters.

oysters 3 ways | The Secret Life of Bee

Bloody Mary:

  • 60ml tomato juice
  • dash of Worcestershire sauce
  • about 10 good dashes of Tabasco
  • squeeze of fresh lemon juice
  • freshly ground black pepper
  • 1/2 celery stick, finely diced

Combine everything except the celery. Dress oysters with the sauce and then finish with a sprinkle of the diced celery.

oysters 3 ways | The Secret Life of Bee

If shucking your own oysters is a tad daunting head over to Serious Eats for the very best oyster shucking step-by-step guide i’ve ever come across. (picture a big thumbs up emoji)

Bon appétit!

oysters 3 ways | The Secret Life of Bee

oysters 3 ways | The Secret Life of Bee

açaí super smoothie

acai super smoothie | The Secret Life of Bee

The açaí palm provides two of my favourite things on earth, açai berries and hearts of palm. The açaí berry is jam packed with antioxidants, amino acids, vitamins and minerals. It’s also delicious. The first time the husband took me to Rio we went to a juice bar near the beach and he got me this massive dark purple açaí smoothie. It was incredibly beautiful and super scrumptious. The berry is quite tart but has chocolatey cocoa undertones which makes it a delicious addition to any smoothie or juice. It also has a magnificent colour.

acai super smoothie | The Secret Life of Bee

I received the most beautiful glass bottle of milk from Consol last week. Not only do I just adore the nostalgia of milk in a glass bottle but the milk inside was the most delicious and creamy milk i’ve ever tasted. Thanks to the sexy Swiss cows from Deneys Swiss Dairy i’m ruined for all other milk. And let’s face it, milk just tastes better in a glass bottle. This awesome colab is getting people to focus on bringing back the pure things in life. This gorgeous glass bottle is pure packaging. It keeps the milk fresher for longer and with no nasty chemicals that could alter the taste of its contents. So chuck out those plastic cartons and decant your milk into a beautiful glass bottle. It’s better for you, it looks darn pretty and it feels like a treat!

acai super smoothie | The Secret Life of Bee

Also- can we have a minute for these amazing strawberries I found at the market. They were almost too pretty to eat… almost. To give the different layers of the smoothie some slushie consistency I sliced and froze a bunch of strawberries and bananas. They also make fabulous sorbet in seconds if you blend them up with a splash of coconut milk. The chia seed layer is a yum and fun textural element but also super duper healthy. These babies are laden with B vitamins, thiamine, niacin, folate, calcium, iron, magnesium, manganese, phosphorus, and zinc. I mean. I’m feeling healthier just typing this!

acai super smoothie | The Secret Life of Bee

Açaí Super Smoothie

makes 1 large smoothie

Ingredients:

Banana layer

  • 1 banana
  • 125ml milk
  • 1/4 tsp ground cinnamon
  • 1/4 tsp vanilla powder

Slice banana thinly and freeze slices until hard. Remove from the freezer and place all ingredients in a blender or nutribullet. Blend until smooth and reserve layer in the freezer.

Chia seed layer

  • 2 Tbsp chia seeds
  • 1/2 tsp vanilla powder
  • 125ml milk

Soak chia seeds in milk and vanilla until they become porridge like and reserve in the fridge.

Açaí layer

  • 7 strawberries
  • 1 tsp honey
  • 1 heaped Tbsp açaí powder
  • 125ml milk

Slice strawberries thinly and freeze until hard. Remove from the freezer and place all ingredients in a blender or nutribullet. Blend until smooth and reserve layer in the freezer.

To assemble smoothie:

Mash some fresh strawberries at the bottom of the jar. Top with banana layer, chia seed layer and then açaí layer. Finally decorate with fresh fruit, toasted nuts and seeds.

acai super smoothie | The Secret Life of Bee

acai super smoothie | The Secret Life of Bee

acai super smoothie | The Secret Life of Bee

Disclaimer: This post has been sponsored by the awesome folks at Consol Glass

 

 

vovo’s oatmeal raisin cookies

oatmeal raisin cookies | The Secret Life of Bee

The husband has been talking about these oatmeal raisin cookies since our early dating days when he only liked me for my washing machine. He explained how his German granny ‘Vovo’ made these for him growing up and no matter what biscuit/crunchie/cookie I baked for him nothing could ever compare to these. At the time I was ever so slightly peeved. How good could these cookies be? Well I recently found out… and they are that good.

oatmeal raisin cookies | The Secret Life of Bee

On our recent trip to the states Vovo arrived at our airbnb one day with a bag full of groceries for me and this recipe. Now no pressure but I had to bake these cookies for the entire family. No problemo. So I get cracking in the kitchen with an oven that keeps tripping, no mixing bowls, no scale or baking utensils and only a 1/2 cup for measuring and one plastic teaspoon. We even had to make a dash to the shops to buy a baking tray. Anyhoo, all that aside and some suspect measuring later the most delicious smell on earth was emanating from the kitchen. This recipe makes about 40-50 cookies depending on their size. They lasted just under 24 hours. They were inhaled.

oatmeal raisin cookies | The Secret Life of Bee

The type of oats you use for these oatmeal raisin cookies is rather important. Try find big, beautiful, large flake rolled oats. Definitely don’t use any instant or quick oats. They will alter the texture and you definitely don’t want that. These cookies are superbly crunchy and chewy at the same time. I found some gorgeous big rolled oats at Wellness Warehouse for those in SA. As for the chocolate- dark chocolate chips are the way forward or else a slab of dark chocolate chopped into chunks that will make glorious oozy gooey pockets of love. Oh and just a warning- the raw dough is ADDICTIVE. I tucked in while rolling the cookies out and actually reduced the amount of work I had to do as I was decreasing the dough rapidly. Whoops.

oatmeal raisin cookies | The Secret Life of Bee

Vovo’s Oatmeal Raisin Cookies

makes A LOT (40-50 depending on size)

Ingredients:

  • 225g butter, softened
  • 180g brown sugar
  • 115g granulated sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 190g flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp fine sea salt
  • 330g rolled oats
  • 170g raisins
  • 100g dark chocolate chips/chunks

Method:

Preheat oven to 180˚C. Line two baking trays with baking paper.

Cream butter and both sugars together until light and fluffy. Add eggs and vanilla and mix well.

In a separate bowl mix the flour, bicarbonate of soda, ground cinnamon and sea salt together. Add the dry ingredients to the creamed butter and mix well.

Finally fold in the oats, raisins and chocolate chips.

Place the mixture into the fridge for 30 minutes.

Roll out scant tablespoons of dough into little balls.

Refrigerate the balls for another 30 minutes and then bake them off in batches for 12-15 minutes or until golden brown. 

Dunk in some cold milk and enjoy! 

oatmeal raisin cookies | The Secret Life of Bee

oatmeal raisin cookies | The Secret Life of Bee

egg-in-a-hole grilled cheese sandwich with Tabasco butter

bacon & egg grilled cheese | The Secret Life of Bee

This is not your average breakfast sandwich. This egg-in-a-hole grilled cheese is the ultimate crunchy, buttery, eggy, spicy, cheesy indulgence. Oh and there’s bacon so yeah… Bring it on.

bacon & egg grilled cheese | The Secret Life of Bee

The husband is always on Reddit and therefore constantly providing me with titbits of the latest news, a lot of useless information, funny cat pictures and cool food snaps. One of the food pics inspired him to demand a grilled cheese with an egg in the bread. You never have to ask me twice to put an egg on something but now an egg IN something seems way more exciting!

bacon & egg grilled cheese | The Secret Life of Bee

I’m fairly egg mad and so why not just double egg it and have yolks for days. Also seeing as we’re taking some bread out of the equation technically we can say this is low carb right? That’s how it works… i’m sure of it. (These jeans also definitely shrunk in the wash.)

bacon & egg grilled cheese | The Secret Life of Bee

The Tabasco spiked butter is a revelation. The yolks are very rich and the vinegar and chilli peppers cut through that richness adding a depth of flavour and some great heat. Go as wild as you like with the Tabasco. I even chucked some on top and sadly some in my eye. Preferably don’t do that. But do make this sandwich. It’s just all kinds of delicious.

egg-in-a-hole grilled cheese sandwich with Tabasco butter

makes 1 sandwich

Ingredients:

  • 2 thick slices of sourdough bread
  • 50g butter, softened
  • Original Red Tabasco
  • 2 eggs
  • 3-4 rashers of bacon, cooked to your level of crispiness
  • grated cheddar cheese
  • sea salt & black pepper

Method:

Preheat oven on the maximum grill setting.

Mix a few good shakes of Tabasco into the softened butter. Cut holes out of each slice of bread using a cookie cutter or a small glass.  Spread each slice with a generous amount of Tabasco butter on both sides.

Using a large non-stick frying pan fry the bread until golden brown. Crack one egg into each hole and cook for about a minute until the egg white is slightly set underneath and you can gently turn the slices over with a fish slice or similar wide flat egg lifter. Cook for another minute or so (you really want to keep the yolks runny for maximum yumness) season the eggs and then top one slice with the grated cheese.

Place the cheesy slice under the hot grill to melt the cheese. Remove and top with bacon and the other slice of eggy bread.

Eat every last bite and pair with a cold beer or bubbles because you deserve it and it’s always five o’clock somewhere.

bacon & egg grilled cheese | The Secret Life of Bee

bacon & egg grilled cheese | The Secret Life of Bee

Disclaimer: This post has been sponsored by the awesome folks at Tabasco SA 

WIN R10 000 if you head over to the Tabasco Facebook page.

Like their page and SHARE my eggy blog post. Every share is a vote for me and a chance for you to win the cash! And of course i’ll be eternally grateful and Fedex you some food 🙂

Anzac biscuits- like my mamma made

Anzac biscuits | The Secret Life of Bee

As winter approaches I find myself wanting a hot cup of tea and something to dunk into it. These Anzac biscuits are one of my all time favourite biscuits for dunking and general munching. I have been making this recipe with my mom since I was too short to reach a counter top. Apart from their obvious baked, crunchy yumminess I think I loved this recipe as a child because the raw mixture it utterly delicious and I would eat half of it before it made its way to the baking tray. That and the foamy bubbling awesomeness when you add the bicarb to the butter and syrup makes this such a fun recipe to teach eager little budding cooks.

Anzac biscuits | The Secret Life of Bee

Our dear and ancient cookbook that the original recipe hails from is half glued shut with bits of batter and syrup. It also might be missing a few several pages out of it. The original recipe is from “The Big Book of Beautiful Biscuits” by The Australian Women’s Weekly. I have no clue where our sticky copy of this beloved old book is now but the recipe is so easy you’ll know it off by heart after the first try. To be honest most Anzac biscuit recipes are very similar and just differ by the amount of coconut or sugar some people add. So don’t fret about this recipe ever not turning out if you add a bit too much or a tad too little of something. I add a good dose of vanilla and some sea salt to mine which the original recipe doesn’t call for but I think are lovely additions. Now put the kettle on and get baking!

Anzac biscuits | The Secret Life of Bee

Anzac biscuits

Ingredients:

  • 120g plain flour
  • 215g brown sugar
  • 100g rolled oats
  • 60g desiccated coconut
  • 1 tsp sea salt flakes
  • 125g butter
  • 45g golden syrup
  • 1 tsp vanilla paste
  • 1 Tbsp boiling water
  • 1/2 tsp bicarbonate of soda

Method:

Preheat oven to 150˚C.

Combine the flour, sugar, oats, coconut and salt in a large bowl.

Place butter and golden syrup in a small saucepan and stir over heat until the butter is completely melted. Mix the bicarb of soda into the boiling water and add to the saucepan. Stir well until completely combined and foamy.

Pour butter mixture into the dry ingredients, add the vanilla, and mix well.

Roll tablespoon size balls of the mixture and place evenly spaced out onto a greased or lined baking sheet.

Bake at 150˚C for 20 minutes until golden brown. Allow to cool and firm up slightly on the baking tray before transferring the biscuits onto a cooling rack.

Enjoy!

Anzac biscuits | The Secret Life of Bee

Anzac biscuits | The Secret Life of Bee

fig jam with honey & vanilla

fig jam with honey & vanilla | The Secret Life of Bee

This fig jam is the most scrumptious jam I have ever made. The intense fig flavour is enhanced by subtle hints of honey and vanilla. It is a stunning jam destined for a beautiful piece of buttered toast. I also adore the texture of fig jam. I love the little seeds that gently pop in your mouth and the smooth and chunky aspect of the bits and bobs of fig. I cut the figs into quarters for this jam so I still end up with some big squishy pieces of fig at the end.

fig jam with honey & vanilla | The Secret Life of Bee

This jam is also a winner to cook other things with. Beautiful jammy tartlets, a filling for homemade crepes, a topping on a cheesecake or to stuff French toast with! As you have probably gathered figs are one of my favourite foodie indulgences. And when they’re in season and don’t break the bank I tend to go a bit wild. So I might have enough fig jam to feed a small army in my fridge. (That small army tends to be made up of soldiers that live in my husbands belly and march into the kitchen around midnight.)

fig jam with honey & vanilla | The Secret Life of Bee

Fig jam with vanilla & honey

Ingredients:

  • 1kg figs
  • 300g sugar
  • 100g unprocessed honey
  • 1 lemon, zested & juiced
  • 1 vanilla pod, scraped or 1 tsp ground vanilla powder

Method:

Wash the figs and trim their tops off. Cut into quarters and place in a large bowl.

Add the sugar, honey, lemon zest, lemon juice and vanilla to the bowl. If using a vanilla pod add the scraped seeds as well as the pod to the bowl. Stir everything well and leave to sit for one hour.

Scrape the ingredients into a pot and bring everything to the boil. Turn the heat down and simmer for 45 minutes.

Pour jam into jars and pop in the fridge. The jam will keep for a few weeks if not canned properly. If you’d like to preserve the jam properly follow these easy steps.

fig jam with honey & vanilla | The Secret Life of Bee

fig jam with honey & vanilla | The Secret Life of Bee

popcorn chicken with chipotle Tabasco & basil mayo

popcorn chicken | The Secret Life of Bee

You will never need fried chicken again. Ever. This popcorn chicken is baked to perfection and has the most delicious textured crunchy crust you’ve ever experienced. Yes- this chicken is an experience. So chuck out the frying oil and bid Colonel Sanders adieu. Popcorn chicken is about to become your best friend.

popcorn chicken | The Secret Life of Bee

Corn flakes are the hero here. They create a crisp and crunchy crust that has layers of texture. When blending them up don’t go wild and end up with powdered corn flakes. You want some variation. Some bits bigger than others and mostly the texture of what’s at the bottom of a bag of cereal. Crushed up crumbs. The buttermilk replaces a traditional egg wash to get everything to stick. Buttermilk is rich and tangy and adds more flavour while the acids in the buttermilk also tenderise the chicken. All this delicious crunch needs something to be dunked into and the smokey chipotle Tabasco and basil mayo is it! It’s creamy and delicious but refreshingly herby and gives you that BBQ, braai flavour of something cooked over coals.

popcorn chicken | The Secret Life of Bee

Popcorn chicken with chipotle Tabasco & basil mayo

serves 4 

Ingredients:

  • 500g free-range chicken breasts
  • 3 garlic cloves
  • zest of 1 lemon
  • 100g flour
  • 100g cornflakes
  • 1/2 tsp paprika
  • 15g freshly grated Parmesan
  • salt
  • freshly ground black pepper
  • 100ml buttermilk
  • chipotle Tabasco

Mayo:

  • 2 free-range egg yolks
  • 1 tsp lemon juice
  • 1 tsp white wine vinegar
  • pinch salt
  • 1 tsp Dijon mustard
  • 1 cup neutral oil
  • 1 handful fresh basil leaves
  • chipotle Tabasco to taste

Method:

For the mayonnaise: Combine the egg yolks, lemon juice, vinegar, salt and mustard in a small container that fits the head of an immersion blender snugly. Blend until light and frothy. Begin pouring in a very thin stream of the neutral oil slowly while constantly blending. Once you have gone through about half of your oil you can speed up the pouring until you have your desired thickness. Now blend in the basil leaves and a healthy dollop of chipotle Tabasco and adjust seasoning. Keep in the fridge.

For the chicken: Slice the chicken breasts into bite size pieces. Place in a bowl and season with salt and pepper. Finely grate over the garlic cloves and lemon zest, mix well. Leave to rest.

Place the flour in a mixing bowl and preheat the oven to 200˚C.

Combine the cornflakes, paprika, Parmesan, salt and pepper in a food processor and pulse until chunky different textures of crumbs have formed. Place this mixture into another bowl.

Add the seasoned chicken into the bowl with the flour and coat well.

Mix the buttermilk and a dash of chipotle Tabasco in another bowl. Add the floured chicken pieces to this and coat evenly.

Finally coat the buttermilk chicken with the cornflake mixture. Place the chicken pieces on a baking tray lined with foil and brushed with olive oil. Bake in the preheated oven for 20 minutes until golden brown and crisp.

Serve with the homemade mayo and a wedge of lime.

popcorn chicken | The Secret Life of Bee

popcorn chicken | The Secret Life of Bee

*Disclaimer- this post has been sponsored by the awesome folks at Tabasco SA

 

Tabasco deviled eggs

Deviled eggs | The Secret Life of Bee

Get your retro dinner party on and devil some eggs! Deviled eggs remind me of my grandmother’s dinner parties. Just add some fish mousse (moulded like a fish of course) complete with cucumber scales and you’ve really nailed the evening. Just don’t forget the sliced olive for the eye- that was my best. There’s something so nostalgic and fun about deviled eggs. They look merry and always remind me of festivities.

Deviled eggs | The Secret Life of Bee

So this old fave is a crowd pleaser for any occasion. They’re easy to make, easy to eat and you can really go wild with the fillings. Deviled eggs lend themselves well to helping you empty out those almost finished jars of mustard, pickles, chutney and horseradish in the fridge. You can go fancy with caviar and prawns/shrimp or keep it simple with good old fashioned tomato sauce, mustard and mayonnaise. You can also boil your eggs ahead of time, make your fillings in advance and assemble everything just before your guests arrive. What a great host you are!

Tabasco deviled eggs

makes 18- 6 halves of each flavour

Ingredients:

9 eggs- hard boiled

Avo & bacon:

  • 3 egg yolks
  • 1 ripe avocado
  • 2 tsp fresh lemon juice
  • pinch salt
  • a few generous glugs green Tabasco
  • 3 crispy bacon rashers
  • paprika

Mexican salsa:

  • 3 egg yolks
  • juice of 1 lime
  • 1 small red chilli, diced
  • 1 small green chilli, diced
  • 1 Tbsp tomato, diced
  • fresh coriander leaves
  • corn, cooked
  • chipotle Tabasco
  • salt
  • pepper

Prawn cocktail:

  • 3 egg yolks
  • 1 Tbsp mayonnaise
  • 2 tsp tomato sauce
  • 1/2 tsp Worcestershire sauce
  • squeeze of fresh lemon juice
  • red Tabasco
  • black pepper
  • 6 cooked prawns/shrimp
  • chives, chopped

Method:

Slice hard boiled eggs in half and remove the yolks.

For the avo & bacon: Place all ingredients except the bacon in a container and blend smooth using a stick blender. Adjust seasoning and add enough Tabasco for a good kick! Dice the crispy bacon. Pipe your avo filling into the egg whites, top with bacon and a sprinkle of paprika.

For the mexican salsa: Use a fork to squash the egg yolks. Add the lime juice, chillies, tomato, coriander, chipotle Tabasco and season well. Finally toss in the cooked corn and scoop the filling into the egg whites.

For the prawn cocktail: Place all ingredients except the prawns into a container and blend smooth using a stick blender. Spoon the filling into the egg whites and top with a prawn and a sprinkle of chives.

Serve your deviled eggs on a bed of lettuce with a squeeze of fresh lemon.

Deviled eggs | The Secret Life of Bee

Deviled eggs | The Secret Life of Bee

*Disclaimer ~ this post has been sponsored by the awesome folks at Tabasco SA