Tag Archives: egg

Peaches & Coconut Muffins

These healthy (sugar-free!!!) muffins passed the ultimate test: I was thinking about them the next day and couldn’t wait to have another one with my morning coffee! We got the recipe from the Food for my Family blog (great resource!), which has some great food planning tips and more yummy recipes we can’t wait to try!

As usual, we made some modifications of the original recipe based on what we had on-hand and also didn’t add the icing.

Muffin Ingredients:

1 egg
1/2 cup coconut oil
1/4 cup raw honey
2/3 cup flour
2/3 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup whole milk
1 1/2 cups fresh peaches

Topping Ingredients:

1/4 cup whole wheat flour
2 tablespoons oats
1 tablespoon raw honey
1 tablespoon coconut oil

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The classic Julia Child Cheese Soufflé

Ingredients:

2 tablespoons finely grated parmesan cheese
1 cup milk, whole
2 1/2 tablespoons unsalted butter
3 tablespoons all-purpose flour, unbleached
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch ground nutmeg
4 large egg yolks
5 large egg whites
1 cup gruyere cheese, finely shredded (about 4 ounces)


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Mixed Berry Cheesecake

Ingredients:

1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream ~we didn’t have any so we used some yogurt and heavy cream!
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract

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Buttermilk Pancakes

Ingredients:

1.5 cup whole wheat flour
1.5 cups white flour
3 tablespoons baking powder
1.5 baking soda
3.4 teaspoon salt
1.5 cup white flour
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup melted butter


Instructions:

Combine all dry ingredients
Add in  buttermilk, milk, eggs melted butter
Mix until just combined

Scoop spoonfuls onto griddle

Wait until you see bubbles popping before flipping

Triple Chocolate Cake

We saw this on-line and couldn’t pass it up… it’s the winner of the Ghirardelli Chocolate Is Your Dessert Intense Enough? contest! Enough said! We also liked the simplicity of ingredients… literally chocolate, butter, eggs and heavy cream. While there are very few ingredients, it is fairly time intensive, so plan accordingly. We made the cake on a Wednesday and froze it until Friday when we pulled it out around noon. We whipped up the ganache frosting around 3:00, frosted the chilled cake and it was perfect when it was cut around 9:00 that night!

Active time: 30 minutes Baking time: 40 minutes Freezer time: overnight

Cake Ingredients:

3 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
1/4 teaspoon salt

Ganache Frosting Ingredients:

1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate baking bar, chilled

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Lamb Meatballs


Ingredients:

1 pound ground lamb
1/4 cup finely chopped scallions
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
3 tablespoons quinoa
1 egg
olive oil for frying

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Chocolate Beet Muffins

Found the original recipe on this blog, but–big surprise–modified it slightly to its current form. We’re not totally convinced about the awesomeness of this recipe; and not sure we’d even make them again. It got very mixed reviews from our official samplers, but if you really like beets try it out! If you don’t like beets and are wondering what beets are doing in a dessert, then don’t waste your time!

Ingredients:

2 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
¼ cup cocoa powder
½ tsp salt
¼ cup coconut flour
½ cup brown sugar
2 large eggs
¼ cup olive oil
1-2 tsp pure vanilla extract
¾-1 cup whole milk
2 cups pureed (cooked) beets
some chocolate chips, if you want to add them to the tops of the muffins!

click “read more” for additional photos and the instructions!

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Chicken Vegetable Quiche

Ingredients:

1 pie dough round

1 cooked chicken breast shredded
1 medium zucchini cut into cubes
1 carrot, peeled and thinly sliced
3 sticks of celery thinly sliced
1.5 cups whole milk
3 large eggs
1.5 cups grated cheese – we used a combination of mozzarella, monterey jack and a cheddar
salt, pepper, onion powder and garlic powder to taste

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Pumpkin Cheesecake Squares

Found on Epicurious, but we modified how the crust was prepped. These were a HUGE hit at the party we took them to!

Ingredients:

Crust:
1 cup flour (we used wheat pastry flour)
3/4 cup (packed) golden brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup pecan halves (about 4 ounces)
3/4 cup old-fashioned oats

Filling:
1 (8-ounce) package cream cheese, room temperature
3/4 cup canned pure pumpkin
1/2 cup sugar
1 large egg
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger

Topping:
1 cup sour cream (we didn’t have enough sour cream, but it still came out great!)
2 tablespoons sugar
1/4 teaspoon vanilla extract

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Whole Wheat Waffles & Blueberry Yogurt Syrup

Perfect for Sunday morning. This recipe was ad-libbed enough from Epicurious that we’re not even going to reference you to the original recipe… it was really more a guideline.

As far as we know, the Blueberry Yogurt Syrup was totally made up! And totally good!

Waffle Ingredients:

1 cup whole-wheat pastry flour
1 cup oat flour
2 tablespoons ground flax
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup whole milk
2 egg whites

Blueberry Syrup Ingredients:

1 container blueberries
Agave maple syrup
Greek yogurt
dash of vanilla

Preparation:

Mix all the waffle ingredients until smooth
Cook waffles as usual

Dump blueberries in Quisinart
Add chosen ratio of syrup and yogurt to produce desired consistency
Pulse until just mixed (over mixing will make it thinner)

Serve with eggs and coffee! Enjoy with your favorite person on a relaxing weekend morning!

Pound Cake

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs, at room temperature for 30 minutes
1 teaspoon vanilla
1/2 cup whole milk, at room temperature

Equipment:

9- by 5- by 3-inch loaf pan

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Hot Lemon Soufflé

Best served hot. Really. We (five of us today) managed to devour this soufflé (that technically serves eight) straight out of the oven.

Ingredients:

4 tablespoons butter
2/3 cup sugar
1/3 cup lemon juice
4 egg yolks
grated zest of 3 lemons
5 egg whites
powdered sugar for sprinkling

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