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About: Laura Davidson

Laura Davidson is the writer, recipe developer, and artistic eye behind the food blog, A Beautiful Plate, which focuses on simple recipes that are both approachable and beautiful. After graduating from Colgate University in 2010 and working a brief, but well-loved, stint as the lead baker of a popular Washington, DC food truck, Laura enrolled in professional culinary school to pursue her lifelong passion for food. In 2012, Laura graduated first in her class from L’Academie de Cuisine. She currently lives in downtown Chicago, Illinois.

Recent Posts by Laura Davidson

Pumpkin Cupcakes with Marshmallow Frosting and Caramel Drizzle Recipe

Having worked as a baker for a dessert food truck, I have a strong affinity for cupcakes. I’ve made thousands upon thousands of them. They might have started as a food trend but, in my humble opinion, they’re here to stay.

These pumpkin cupcakes with marshmallow frosting and caramel drizzle are the perfect portable, festive, fall dessert. Inspired by classic sweet potato casserole with marshmallows, the pumpkin cupcakes are topped with a light and fluffy marshmallow frosting and finished with a light drizzle of homemade caramel (or store-bought caramel if you are short on time!).

Similar to homemade meringue, the marshmallow frosting is made with just a handful of ingredients: Davidson’s Safest Choice® pasteurized egg whites, fine granulated

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Chorizo and Potato Hash Eggs Benedict with Cilantro Hollandaise

Four years ago, during my second week of professional culinary school, I made my very first eggs Benedict from scratch. I arrived to my classroom early and anxiously looked at the white board to see our menu for the day. The famous, sweat-inducing word appeared before me: Hollandaise sauce.

Or, as my chef instructor preferred to call it, “the sauce that smells fear…”.

Traditionally, Hollandaise sauce is served with eggs Benedict, a classic American breakfast consisting of toasted English muffin halves topped with Canadian ham or bacon, runny poached eggs, and Hollandaise sauce.

Hollandaise sauce is made from raw egg yolks, butter, lemon juice, cayenne pepper, and salt. For that reason alone, Davidson’s Safest Choice® Pasteurized Eggs are essential for this

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