Pineapple tempura, Stella Barra morning bun and other things we want in our mouths now

If you have a stomach, Monday morning’s #Weekendeats chat on Twitter was guaranteed to make you hungry. Bacon doughnuts, pineapple tempura, morning buns covered in sugar and everyone’s Cinco de Mayo eats made for a seriously envy-filled discussion. Here are the highlights:

Crunchy tempura coating around sweet pineapple? Genius. Gerry Spiers from the blog FoodnessGracious.com shared his recipe for the tempura concoction and added a haupia dip made with coconut milk. Spiers finished with a sprinkle of li hing mui, salty dried plum.

Tony Chen, behind the blog SinoSoul.com, shared a great picture of his morning bun from Stella Barra. “The Taste” alum Jeff Mahin’s pizzeria isn’t open quite yet, but the restaurant tweeted followers to stop by the space Saturday for a free pastry and coffee.

PHOTOS: Weekendeats

Fresh crepes are hard to pass up. Brian Staffield, from the blog Cooking.BrianStaffield.com posted a recipe for two crepes. The first, an asparagus crepe with Hollandaise sauce, and the second, a crepe with fresh peaches and whiskey.

Cinco de Mayo doesn’t exactly make us think of vegan, gluten-free offerings, but Michelle Maskaly from TheAdirondackChick.com managed to make some vegan, gluten-free enchiladas for the holiday.

Please join in by tweeting your #Weekendeats at us Monday mornings @latimesfood, and share your photos with us in our “Weekend Eats” gallery. You can also use #Weekendeats on Twitter and #weekendeats on Instagram to upload your photos to the gallery automatically. We’ll feature some of the photos here on Daily Dish, so be sure to check back for more #Weekendeats and #Foodporn throughout the week.

Hope to see everyone next Monday morning on Twitter! It’s sure to be a drool-worthy good time.

ALSO:

Rice bowls, beer-battered fries at Roy Choi’s Chego in Chinatown

Garage restaurant: A Northern Chinese breakfast that wasn’t always served in a restaurant

Semi Sweet Bakery for homemade take on Pop-Tarts, Ding Dongs and, soon, puff pastry concoctions

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