Tag: Eggs

New Jersey Style Loco Moco

One of my favorite cookbooks is Love and Olive Oil‘s Breakfast for Dinner. (I did a post highlighting their Huevos Rancheros Tacos a while back.) So it’s probably not surprising that I make a few recipes from this cookbook on a regular basis. One that I love to make in particular is their version of the Hawaiian dish Loco Moco.

 

New Jersey Style Loco Moco

 

Typical Loco Moco is usually made with white rice, topped with a hamburger patty (or spam), a fried egg, and brown gravy. Love and Olive Oil’s version substitutes coconut sticky rice for the white rice, uses ground pork instead of the hamburger patty, and finishes the dish off with a sweet-spicy-salty soy sauce reduction rather than brown gravy.

I decided to alter their recipe slightly to give it a local spin; this version is topped with pork roll (or Taylor ham) instead of the ground pork, and this recipe for New Jersey-style Loco Moco was born!

Pork Roll is originally from Trenton, New Jersey (hence the name of this post), but can also be found in parts of Pennsylvania, Delaware, and Maryland. The pork product is thinly sliced and pan fried and is a staple in most breakfast places in the area.

adapted from Love and Olive Oil’s Loco Moco Recipe

Ingredients:

Coconut Rice:

  • 2 cups white sticky rice
  • 1 cup coconut milk

Soy Reduction:

  • 1/2 cup low-sodium soy sauce (or low sodium coconut aminos to make gluten free)
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon sriracha

Toppings:

  • 4 slices pork roll
  • 1 teaspoon vegetable oil
  • 4 large eggs
  • ground pepper, to taste
  • 4 green onions, thinly sliced
  • 4 tablespoons roughly chopped fresh cilantro

 

Note: White sticky rice is sold as sweet rice and can be found at specialty grocers and Asian food stores. I was able to find it at Wegman’s.

 

Continue reading New Jersey Style Loco Moco

Tortilla Crusted Fish with Strawberry Avocado Salsa #strawberrymonth

May is National Strawberry Month! I have many a strawberry-filled recipe on my blog (like this recipe for Strawberry Shortcake Cupcakes) but most are desserts. Strawberries are considerably more versatile than I give them credit for and can be used in all sorts of recipes from breakfast, to drinks, to dinner. Driscoll’s recently contacted me to highlight National Strawberry Month so I decided to make a more savory recipe this time around!

 

 

The sweet strawberries in this recipe help offset the spiciness of the jalapeno and work really well with the creaminess of the avocado to bring a super balanced salsa.

 

 

This recipe for Tortilla Crusted Fish with Strawberry Avocado Salsa is adapted from two separate recipes; a blue tortilla crusted fish recipe from Food Network, and a Strawberry Avocado Salsa recipe from Cooking Light.

 

Ingredients:
Fish:
  • the juice of 1 lime
  • 2 large eggs, lightly beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground pepper
  • 12 ounces corn tortilla chips
  • 4 mahi mahi fillets (about 6 ounces each), or any other white fish you prefer
  • 2 tablespoons olive oil

Salsa:

  • 1 cup finely chopped strawberries
  • 1/2 an avocado, finely chopped (1/4 cup)
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • zest of one lime
  • juice of 2 limes
  • 2 teaspoons finely chopped seeded jalapeño pepper

 

Continue reading Tortilla Crusted Fish with Strawberry Avocado Salsa #strawberrymonth

Peanut Butter Banana Pudding Cheesecake Bars

If you follow my Instagram, you may have seen what “tough” research I had to do this weekend for this post. With the 3rd Annual South Street Spring Festival just days away (Saturday, May 2), I visited Sweet Life Bakeshop at 7th and South to try their signature Banana Pudding.

This. Pudding. Is. Fantastic. I gobbled up the whole thing in minutes, so I’m surprised I even was able to get a photo of it beforehand!

Sweet Life Bakeshop’s banana pudding will be available at the South Street Spring Festival, along with nearly 30 other eateries, bars, and food trucks, so come hungry! From 11am to 8pm this Saturday, 8 blocks of South Street (between Front and 8th) will be shut down and turned into a huge (and free) block party!

Headhouse Plaza will also be in on the fun, so be sure to check out 2nd Street between South and Lombard. The plaza will be transformed into a giant lawn concert complete with grass, lawn chairs, games and beach balls!

Along with all of the delicious food, South Street will feature more than 40 bands on three stages and seven performance areas. Over 100 boutiques, small businesses and other other retailers will cater to your style, beauty, health, fitness and other shopping needs. In conjunction with the Festival, Brauhaus Schmitz will host the third annual German Maifest on the 700 block of South Street, with German beers, dancers, music, food, flower headbands and even a Maypole.  Outside of Atomic City Comics (638 South Street) look for free giveaways and character appearances during Free Comic Book Day.

Whew!  Ok so, to highlight one of the amazing offerings, I decided to make a spin on Sweet Life’s banana pudding — Peanut Butter Banana Pudding Cheesecake Bars! This recipe is adapted from a Southern Living Banana Pudding Cheesecake recipe, but adds in some peanut-buttery goodness and then is topped with a drizzle of chocolate and some fresh whipped cream.

Ingredients:

  • 1 1/2 cups crushed vanilla wafers
  • 1/2 cup chopped walnuts
  • 1/4 cup unsalted butter, melted
  • 22 vanilla wafers
  • 3 very ripe bananas, mashed
  • 1 tablespoon lemon juice
  • 2 tablespoons light brown sugar
  • 3/4 cup creamy peanut butter
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla extract

optional garnishes:

  • whipped cream
  • 1 oz semisweet chocolate
  • 2 tablespoons heavy cream
  • vanilla wafers

Continue reading Peanut Butter Banana Pudding Cheesecake Bars

Chocolate Earl Grey Cakes

We are coming up on Mother’s Day again! Every year, I make my mom a little treat that almost always include citrus and/or bergamot, and this year is going to be no different! (Previous years treats: Lemon Tart with Raspberry Shortbread Crust, Lemon Angel Food Cupcakes, and Lemon Earl Grey Squares; I even made her a Grapefruit Bergamot body scrub!)

 

 

I thought I’d try something a bit different (and chocolatey) this year, while still including Bergamot in the recipe (bergamot is what gives Earl Grey it’s signature flavor). This adapted recipe from Real Simple is for Mini Chocolate Earl Grey Bundt Cakes. Aren’t they cute?

 

 

This year, I am taking it one step farther and pairing a dessert with actual brewed tea to highlight one of the many awesome options for Mother’s Day Gifts from UncommonGoods (which you can find here and here). Wouldn’t this make an awesome Mother’s Day basket — Mini Chocolate Earl Grey Bundt Cakes, Loose Tea Leaves, and this gorgeous Glass Teapot with Stand?

 

 

UncommonGoods is one of my go-to sites for cool gifts that can’t be found just anywhere. It’s an online marketplace offering creatively designed, high-quality merchandise at affordable prices.  Offerings include handmade goods  (half of what is sold on the site is made by hand) and personalized gifts.  All merchandise is produced without harm to animals or people, and about one-third of the collection incorporates recycled and/or upcycled materials. UncommonGoods also donates a portion of each order to a non-profit of your choosing including:  American Forests, Women for Women International, City Harvest, and the Rape, Abuse & Incest National Network (RAINN).

 

 

This beautiful Glass Teapot with Stand would make an amazing Mother’s Day Gift for any tea-loving mom, like mine.

 

 

The Teapot holds 30 oz of tea and comes with a removable glass tea infuser so you can make a perfectly brewed pot of tea using loose tea or tea bags with ease.

 

 

The bamboo stand includes room for a little tea light to keep your beverage warm as you enjoy it.

 

 

I used DavidsTea Glitter and Gold black tea, which is why you may notice a little shimmer to the tea. So pretty!

 

 

On to the recipe!

 

Ingredients:

  • 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
  • 1 cup boiling water
  • 1/2 cup (1 stick) butter, at room temperature
  • 3 eggs
  • 2 cups granulated sugar
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup plain Greek yogurt
  • confectioners’ sugar, for dusting

Continue reading Chocolate Earl Grey Cakes

Frog in a Hole with Blueberry Pancakes

Did you know that February is Hot Breakfast Month? If your schedule is anything like mine, the closest you get to a hot breakfast on a week day is instant oatmeal. So why not switch up a weeknight dinner and serve breakfast instead?

Coinciding with National Hot Breakfast Month in February and to make sure everyone can regularly enjoy both the simplicity and fun of breakfast for dinner, Krusteaz has officially named every Wednesday Night in February “Breakfast Night.”

 

To make Breakfast Night super simple, Krusteaz sent me some of their Baking Mixes so I could have breakfast for dinner!

My fiance absolutely loves breakfast, so he was so excited for us to switch it up and have a sweet and savory dinner. I used Krusteaz’ Blueberry Belgian Waffle Mix to make pancakes (I don’t have a Belgian waffle maker), and cut out the center of each pancake to make a spin on Frog in a Hole with Blueberry Pancakes. (Frog in a Hole is usually made with a piece of toast that has the center cut out to make room for an egg.) I added some crumbled bacon for good measure on top as well.

You only need to add water, oil, and eggs to the Krusteaz Blueberry Belgian Waffle Mix to have your batter ready to go, the blueberries are already in there!  Krusteaz was also kind enough to allow me to host a giveaway. You can receive a bunch of their yummy mixes, including:

  • 1 box of Buttermilk Pancake Mix
  • 1 box of Blueberry Belgian Waffle Mix
  • 1 box of Chocolate Chunk Muffin Mix
  • 1 box of Honey Wheat Pancake Mix
  • Krusteaz coupons for free product

More details and how to enter after the recipe!

Ingredients:

  • 4 strips of bacon
  • 1 tablespoon unsalted butter at room temperature
  • 1 tablespoon maple syrup
  • 3 cups Krusteaz Blueberry Belgian Waffle Mix
  • 6 eggs, divided
  • 1 1/4 cup water
  • 1/3 cup canola or vegetable oil
  • cooking spray
  • salt and pepper, to taste

Continue reading Frog in a Hole with Blueberry Pancakes

Lemon Ricotta Blueberry Pancakes

Happy National Blueberry Pancake Day!! To celebrate, I partnered with Driscoll’s to bring you a really delicious spin on traditional blueberry pancakes: Lemon Ricotta Blueberry Pancakes.

Adding ricotta to your pancakes doesn’t make them taste like ricotta (no worries!), but it does make for a super moist, almost pudding-like center that is so decadent and delicious!

If you prefer dairy free pancakes, I have a homemade pancake mix recipe here. Add the blueberries to the batter once it has been added to the pan.

I adapted this recipe from a Bobby Flay recipe on Foodnetwork.com.

Ingredients (makes ~10 pancakes):

Pancakes:

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • butter (1-2 tablespoons)
  • Driscoll’s blueberries (1 pint should cover you)

Mascarpone Topping:

  • 1/4 cup mascarpone cheese
  • 2 teaspoons sugar
  • the zest of 1 lemon
  • the juice of 1/2 lemon
  • Driscoll’s blueberries

Continue reading Lemon Ricotta Blueberry Pancakes

Dark Chocolate Chip Cranberry Cookies

This is my third year participating in the Great Food Blogger Cookie Swap!

In its fourth year, the Great Food Blogger Cookie Swap helps raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

 

In the past, I’ve made Hot Cocoa Cookies and Oatmeal, Chocolate Chip, and Pecan Cookies so I decided to do another spin on Chocolate Chip Cookies this year!

 

I adapted a recipe from Sally’s Baking Addiction. She has these fantastic Soft Baked cookies on her blog, and I used her Soft Baked White Chocolate Chip Cranberry Cookies as the inspiration for this recipe. The secret to these soft and chewy cookies is the addition of cornstarch.. who would’ve thought??

 

 

I changed Sally’s original recipe just a touch, adding dark chocolate chips instead of white, using light brown sugar instead of dark, and substituting in almond extract for the vanilla extract. If you’re looking for some baking inspiration this holiday, absolutely check out Sally’s Baking Addiction, you won’t be disappointed!

 

 

Ingredients:

  • 3/4 cup (1 ½ sticks) unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 1 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dark chocolate chips
  • 3/4 cup dried cranberries
adapted from sallysbakingaddiction.com

Continue reading Dark Chocolate Chip Cranberry Cookies

Cinnamon Star Cookies (Zimtsterne)

Now that Santa has waved from his sleigh in the Macy’s Thanksgiving Day Parade, it is officially the Christmas season! (Does anyone else use this reference, or just my family?)

New York may have the “official” start of the Christmas season, but Philadelphia is filled with its own wonderful holiday traditions from the old (going to the old Wanamaker building, now Macy’s, to see the holiday light show) to the new (ice skating at the outdoor rink on the Delaware Waterfront), but one of my absolute favorites is going to Christmas Village, located in LOVE Park (15th and JFK Boulevard).

Going to the open-air German Christmas Market, open daily between Thanksgiving and Sunday, Dec 28, is a priority of mine this time of year. Sixty-five international and local merchants and artists offer high-quality gifts that are sold in decorated tents and wooden houses located throughout Center City’s famous LOVE Park. With toys, apparel, jewelry, decorations, home goods, artwork and more, there will be something for everyone on Santa’s list.

 

Daily market hours starting Black Friday through the last Sunday in December will be Friday through Saturday 11:00am to 8:00pm, and Sunday through Thursday 11:00am to 7:00pm. Christmas Eve hours are 11:00am to 5:00pm (closed on Christmas Day).

 

Follow the smell of gingerbread and waffles to a full menu of European food, sweets and drinks, including mouthwatering German bratwurst or schnitzel served on a warm roll (Brötchen). Wash it all down with a warm mug of traditional German Glühwein (spiced mulled wine) or rich hot chocolate.

On top of the great shopping and dining experiences, be sure to check out the huge Christmas Tree in LOVE Park, a Wish Wall in conjunction with the Make-a-Wish Foundation, a new kid’s zone on the weekends, theme days and weekends, tasting cheese and wine tours, live music during evenings and weekends, and other surprises to be announced.

 

So to get in the spirit, I wanted to make a traditional German Holiday Cookie to celebrate the return of Christmas Village! Cinnamon Stars (or Zimtsterne) are made with almond flour base so they are actually gluten free. And even better, they can be stored for quite a while, and taste even better as time passes, making these the perfect cookie to give as a gift!

Ingredients:

  •  2 1/4 cups confectioners’ sugar, plus more for rolling
  • 16 ounces sliced almonds, with skin (about 4 1/2 cups)
  • 1 1/4 teaspoons ground cinnamon
  • 3 large egg whites, room temperature
  • 2 teaspoons finely grated lemon zest

Continue reading Cinnamon Star Cookies (Zimtsterne)

Apple Sage Stuffing Cups

Stuffing is one of my favorite parts of Thanksgiving, probably because it’s usually the only time of year I get to eat it. But now that I’ve found this awesome single serving version for Apple Sage Stuffing Cups, I can have it whenever I want with little effort!

This recipe from Cooking Light adds the stuffing to a cupcake tin to bake so that you get more crispy edges. It’s also great as a make ahead option because everything is already portioned out for easy reheating.

Ingredients:

  • 12 ounces sourdough bread, cut into 1/2-inch cubes (about 8 cups)
  • 1 1/2 tablespoons butter
  • 1 1/2 cups diced apple
  • 1 1/4 cups chopped onion
  • 2/3 cup chopped celery
  • 1 1/2 tablespoons chopped fresh sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 3/4 cups unsalted chicken stock (or vegetable stock to keep it vegetarian)
  • 2 large eggs, lightly beaten
  • Cooking spray

Continue reading Apple Sage Stuffing Cups

Tiramisu Jars

I wanted to have this post for Tiramisu Jars up for National Coffee Day (September 29th) but. Well. I didn’t. So instead, we will finish off the week with this yummy recipe! Also, honestly, isn’t every day National Coffee Day?

For the past three years, I have had the opportunity to help spread the word about World Vision, and each year they are kind enough to offer a giveaway to go along with the post! Last year, I made Star Anise Snickerdoodles to highlight the Prosperity Cinnamon and the year before I made Couscous with Dried Cranberries and Pine Nuts featuring beautiful Hand-Carved Serving Spoons. This year, I’m using Fair Trade Coffee to make a fun spin on Tiramisu.

 

World Vision is an organization that helps sponsor children in need and helps fight world hunger through your donations. One of the ways you can help the organization is by purchasing products within their Gift Catalog, which allows you to give a truly meaningful gift this holiday season.  The 2014 Christmas season marks the 19th annual edition of the World Vision Gift Catalog. In the 2013 fiscal year, more than 186,000 donors purchased more than 475,000 items that raised over $33.7 million. These items help more than 844,000 people around the world!

The catalog is filled with items for every budget ($16 to $39,000) that help children and families in need worldwide. The World Vision Gift Catalog offers an alternative (or addition to) traditional holiday gift giving. You can choose a gift for these families that fits your financial abilities and personal tastes. For example, a gardener may enjoy donating $17 towards hybrid or drought-resistant seeds, which is enough to feed one family.  With a financial contribution, the gift giver can select from more than 250 items at www.worldvisiongifts.org, as well as Handcrafted Gifts for those who want to give a tangible gift to a loved one.

 

The Fair Trade Coffee I used within this recipe is available with a donation of $65. The 12 oz. coffee set is blended by OneCup.org, using delicious flavors from Ethiopia, Sumatra, and Costa Rica, and is delivered in a gift bag of African fabric hand-sewn by local women. World Vision Gift Catalog has offered to give a Fair Trade Coffee Set away to one lucky reader! Details after the recipe.

I used the coffee to make a strong overnight cold-brewed coffee to use in place of espresso in Tiramisu. Because I am visiting friends this weekend and always try to bring them a treat, I decided to make individual mason jar Tiramisu Trifles because they travel better than a large baking dish. I adapted a recipe from Food Network to make these Tiramisu jars.

Ingredients:
  • 6 egg yolks
  • 3 tablespoons sugar
  • 1 pound mascarpone cheese
  • 1 1/2 cups cold-brewed coffee (recipe below)
  • 1 tablespoon coffee liqueur
  • 24 packaged ladyfingers, cut into small pieces (I cut mine into 1/6ths)
  • cocoa powder, for dusting
  • 1/2 cup bittersweet chocolate shavings, for garnish
  • 6 8oz mason jars

Continue reading Tiramisu Jars

Spritz Cookies

September is Childhood Cancer Awareness Month. Annually, OXO highlights this month with a program benefiting Cookies for Kids’ Cancer, founded by two OXO employees who’s son battled pediatric cancer. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.

 

To show support, OXO will donate up to $100,000* to support Cookies for Kids’ Cancer through the sales of specially marked items, bake sale matches, and other fundraising efforts.   And that’s where this post comes in! OXO sent me a set of cookie-baking tools including specially marked OXO baking products with this Cookies for Kids’ Cancer sticker:

 

OXO is donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this cause in September. (I made these Vegan Chocolate Chip Walnut Cookies and these Gluten Free Boston Cream Pie Cupcakes last year in support of Cookies for Kids’ Cancer as well.)

But they aren’t stopping there. For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September. (Here’s a list of OXO products that include the sticker.)
* In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
So my cookie-baking set came with a Cookie Press with Disk Storage Case, as well as a Cookie Spatula and a 3 Piece Spatula Set. OXO was even kind enough to send over their newest Measuring Cups and Measuring Spoons! I have never made Spritz cookies before so I was really excited to try the Cookie Press out. Although Spritz cookies are typically thought of as a holiday cookie, OXO’s Cookie Press comes with plenty of other non-winter shapes, including a Leaf, Daisy, Sunflower, Buttercup, Fleur-de-lis, Butterfly, Shell, and Heart! (More winter-y shapes include a Bear, Snowflake, Tree, and Wreath)

For my first attempt, I stayed traditional and made a traditional Butter Spritz Cookie Dough using a recipe adapted from the Food Network to make these Spritz Cookies!

Ingredients:

  • 2 sticks (8 ounces) unsalted butter, cut into tablespoon sized pieces
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Sprinkles or colored sugar, for garnish
  • Food dye (optional)

note: to make Spritz cookies you need a cookie press Continue reading Spritz Cookies

Blueberry Breakfast Bars

I have a coworker who absolutely loves blueberries. She is retiring this week, and I wanted to make her a blueberry treat before she left. I adapted this recipe for Blueberry Breakfast Bars on The Kitchn, with the original recipe coming from the Whole Grain Mornings cookbook by Megan Gordon.

My version uses quite a bit of substitutes and including using sprouted spelt flour instead of whole wheat flour because I could not find my whole wheat flour when I went to make these (I guess I need to clean out my pantry!) I also have more blueberry filling in my version, and used a different sized pan. Be sure to check out the original version on the kitchn to see if you prefer their method!

Ingredients:

Blueberry filling:

  • 4 cups fresh blueberries, divided
  • 1/4 cup natural cane sugar
  • 3 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon vanilla extract
  • the juice and zest of 1 lemon
  • 1 tablespoon water

Crust:

  • 1 cup rolled oats
  • 1/2 cup original wheat germ
  • 3/4 cup sliced raw almonds
  • 1/4 cup raw sesame seeds
  • 1 cup sprouted spelt flour (or whole wheat flour)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1 large egg, beaten
  • 8 tablespoons (1 stick) cold unsalted butter, cut into 1⁄4-inch cubes, plus more for greasing the pan
  • 3 to 4 tablespoons ice water

Continue reading Blueberry Breakfast Bars

Lemon Angel Food Cupcakes

Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes, specifically Lemon Angel Food Cupcakes!

I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes.

Ingredients:

Cupcakes:

  • 1 cup sifted cake flour
  • 1 1/2 cups sugar
  • 12 large egg whites
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Lemon Whipped Cream Frosting:

  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 1 tablespoon cake flour
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream, chilled
  • 1 tablespoon finely grated lemon zest

Continue reading Lemon Angel Food Cupcakes

Stuffed Mushrooms

Stuffed mushrooms are one of my favorite appetizers, they always hit the spot! So when Jimmy Dean contacted me about their new Fully Cooked Sausage Crumbles, I knew I wanted to use the crumbles in stuffed mushrooms.

I adapted this recipe from one I found on the Jimmy Dean website. It comes together very quickly, in about 30 minutes. It’s simple enough to whip up when you need an appetizer in no time!

Ingredients:

  • 12 oz medium sized mushrooms, stems removed
  • 1 package Jimmy Dean® Sausage Crumbles, Original
  • 1 garlic clove, minced
  • 2 eggs
  • ¾ cup dry Italian bread crumbs, divided
  • ½ cup (2 ounces) grated Parmesan cheese, divided
  • ¼ cup chopped fresh parsley
  • 1 tablespoon olive oil
#spon: I’m required to disclose a relationship between our site and Jimmy Dean. This could include Jimmy Dean providing us w/content, product, access or other forms of payment.

Continue reading Stuffed Mushrooms

Brownie Petit Fours

Here’s another delicious dessert I made for New Years Eve – Brownie Petit Fours. (You can read about my New Years Eve party and get a recipe for Honey Citrus Champange Cupcakes here) The original BHG recipe included bourbon, but I already had Bourbon Truffles on the menu so I decided to go without it in this recipe.

I was a little wary of making these little guys, petit fours seem pretty difficult to make. But I was surprised with how simple it was to make these!

Ingredients:

  • BROWNIES
  • 1/2 cup butter
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1/4 cup milk
  • 2 tablespoons  coffee grounds (I measured them out from a k cup)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • MILK CHOCOLATE FROSTING & SEMISWEET CHOCOLATE GLAZE
  • 1 cup whipping cream
  • 11.25 ounce milk chocolate pieces
  • 16 ounce package semisweet chocolate pieces

Continue reading Brownie Petit Fours

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