This tart was on the menu for my Mother’s Day Brunch this year. I wanted to make an egg dish that was easy and elegant, and this definitely fit the bill. With both mascarpone cheese and gruyere, it definitely comes out as a cheesy treat. When I baked the crust for 10 minutes on its own, it sank a bit, but the filling still worked great in the tart pan and we were left with a delicious and cheesy egg dish, even if the crust wasn’t perfect. In the future I would probably try to weigh down the crust, using this technique from All Recipes. Continue reading
My April Sugar Cookie of the month was a tough call. Between Bunnies, Carrots, and pretty Easter Eggs, I had a lot of options on what to make!
Then, dangerously close to Easter, I realized I hadn’t yet purchased my FAVORITE Easter Candy in the entire World – Cadbury Mini Eggs. Then I thought…why not pay homage to my favorite Easter treat this year?
Cadbury Mini Egg Sugar Cookies
By Baked Northwest
Makes about 30 Egg-shaped sugar cookies (you will only use half of the cookie dough)
For the Cookies:
1 cup (2 sticks) butter, softened
1 ½ cups sugar
1 tsp. vanilla
½ cup sour cream
4 cups flour, plus more for rolling out the dough
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp nutmeg
For the Frosting:
1/4 cup butter, softened
1/2 teaspoon salt
2 teaspoons pure vanilla extract
the scrapings from 1 vanilla bean (about 1/2 tsp)
about 2 1/2 cups powdered sugar
2 tablespoons milk (nonfat is fine)
Blue Food Coloring
Red Food Coloring
Yellow Food Coloring
For the Cookies:
In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.
Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.
Divide the dough into two parts and wrap each in wax paper. Refrigerate at least 1 hour. For the amount of frosting we are making, you will only use half of the dough. You can freeze the 2nd batch of dough for another use, or just double the frosting recipe!
Preheat oven to 400 degrees F.
On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. For these cookies, I used an egg-shaped cookie cutter. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.
Bake the cookies at 400 degrees F for 8 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies. Let cool completely before frosting.
For the Frosting:
Combine butter, salt, vanilla, vanilla bean, and 1 cup of the powdered sugar. Add milk and remaining sugar, alternately. Mix until smooth & creamy.
Divide frosting evenly into 4 bowls. Add a tiny drop of blue food coloring to one bowl, a tiny drop of red to one bowl, a tiny drop of yellow to another bowl, and leave the last bowl white, without coloring. Mix each bowl with a clean fork until combined and to desired Cadbury Mini Egg Colors. Mini Eggs aren’t very dark, so you do not need much food coloring. Frost the cooled cookies. Cookies keep well in the fridge for a up to a week, a few days at room temperature. Enjoy!
NOTE: I made a full recipe of the dough and only used half. This cookie dough freezes really well and can be saved for another use, or you can double the frosting recipe and go crazy and bake all of the cookies!
Sometimes you wake up and all you want is mexi-breakfast – cheesy, eggy, salsa’y goodness. This is the perfect all-in-one homemade breakfast that will satisfy all of your cravings (hungover or not). Continue reading
makes 6 (6 oz) ramekins, in our case 3 larger ramekins (they were so big we had to share!)
- 1 cup Greek Yogurt (nonfat or full fat both work here. Also – choose your flavor! We used Chobani Nonfat Lemon Greek Yogurt)
- 3 large egg yolks
- 3 large egg whites
- 3 Tbsp AP flour
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/8 tsp cream of tartar
- 1/4 cup sugar
- butter and sugar, for ramekins
1. Preheat oven to 375 F degrees. Butter the bottoms of six (6 ounce) ramekins. Coat the inside of the ramekin with sugar and knock out excess. Set on a baking sheet.
2. In a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla.
3. In a medium bowl or in a stand mixer, beat the egg whites and cream of tartar until foamy…then gradually pour in the sugar and whisk/beat until stiff peaks form.
4. Add 1/3 of egg white mixture to the yogurt mixture and carefully fold. Carefully fold in another 1/3…then the remaining. Be gentle! I’m still trying to become as good of a ‘folder’ as my mom.
5. Divide mixture evenly into ramekins, filling slightly below the rims. Bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges. Try not to open the oven door to peak, you don’t want them deflating! Serve Immediately. If you don’t finish all of them, don’t worry…because you can put them in the fridge and they are great as leftovers the next day.
How have I never heard of a Quiche with a hashbrown crust? Have I been living under a rock all of these years? Why isn’t this the standard way to make a quiche?!? All questions I asked myself upon discovering this awesome recipe.
Let me tell you something. I tend to be weird about eggs, so quiches don’t come around too often in my kitchen. But I have been waiting for the perfect occasion to make this, and Mother’s Day Brunch was the perfect time. I was nervous about how it was going to turn out, but only received rave reviews. Continue reading
A couple of weeks ago, we had some friends in town and decided to hold a wine tasting to try to decide on what wines to have at our Wedding. I had a feeling we were going to be a little foggy the next morning, so I wanted something make-ahead and easy for breakfast the next day. Continue reading
I am pretty proud of myself for not doing much at all.
But let me tell you why.
Half the time when I decide to “just throw something together” it ends up totally bombing. ie: pasta sauces with stuff I just have “laying around,” homemade empanadas with store-bought pie crust (such a disappointment…) and a slew of other things.
Tonight that DID NOT happen!
This week I have been doing an experiment that involves consuming everything in my fridge before going to the store again. Why you ask? Because, I cannot tell you how many of my friends have said to me, “Oh, I never have anything in my fridge. I only buy what I need!” or “I just feel like I am wasting money if I don’t eat everything in my house before going to the store again.” or “I just am never hungry!”
What? How do I have so many friends who apparently do this? That is not me…I am the complete opposite. If the apocalypse happened today and I was safe inside my house, I would totally be fine for years! Maybe…That is a good thing, right?
Anyways, I decided to go along with this experiment since I am broke. And today, awesomeness ensued. I heavily adapted this easy recipe for Eggs Baked in Roasted Tomato Sauce. But instead, came up with this:
It turned out incredibly satisfying and awesome. I know, to most of you this isn’t going to be some insane invention, but I just started appreciating eggs in the last few years, and this was a revelation for me. Plus I made something only with things I had laying around, and it didn’t suck!
Baked Eggs Marinara for Broke-Ass Bitches
serves 1 broke-ass bitch
- 2 eggs
- 1/2 cup jarred marinara sauce
- handful of shredded cheddar cheese, or anything other cheese you have available
- 8 slices Hormel Turkey Pepperoni
- fresh chopped parsley, if available
- toasted bread for dipping
Preheat oven to 400F. Fill 1 ramekin or ovenproof bowl with marinara sauce. Add pepperoni slices over the top of marinara. crack 2 eggs into bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake for about 15 minutes, or until eggs are set to your likeness. Once out of the oven, sprinkle with some chopped parsley or other herbs if you like. Serve hot with crusty bread for dipping.
NOTE: I went back to make this recipe in the oven in our new house and it took about 25 minutes for the eggs to fully cook. So please note that all oven times vary, sizes of ramekins vary, etc.
Man, talk about the easiest, cutest, and tastiest breakfast ever. Well, as long as you have ramekins sittin’ around. (In the famous words of Jordan, “I don’t know what the hell a ramekin is.”) This might be something you could do in a muffin tin, but I’ll have to get back to you on that later.
Baked Eggs in Ham Cups
From So Delushious!
- Preheat the oven to 375
- Spray a ramekin with non-stick spray
- Line a ramekin with thinly sliced ham, make sure there are no gaps (you may have to use a few pieces of ham)
- Put in fillings of your choice – we went basic for our first time, chives and cheddar.
- Crack an egg on top, sprinkle with a little salt and pepper
- Bake in the oven for 22-25 minutes. At about 15 minutes, pop/poke any bubbles with a fork…at this point you can also put some cheese on top (in Jordan’s case it was about 1 lb. of extra cheese)
- Note: the eggs may look undercooked, but they definitely aren’t! We overcooked ours a little the first time, but they were still delish!