Posts Tagged ‘eggs’

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Fresh Spinach Pasta

May 4, 2017

I love when you are talking to friends and decide it is a lovely day for a spontaneous dinner party. We decided to contribute some fresh spinach pasta to go with a friend’s amazing alfredo sauce.

20170408 Spinach Pasta 04

You will need:

  • 1 t olive oil
  • 12 oz fresh baby spinach
  • 1/2 t garlic powder
  • 3 eggs (whites and yolks)
  • 2 egg whites
  • 1 t salt
  • 1 t dried basil
  • 1 t dried oregano
  • 5 c flour
  • 4-7 T ice water

Then you will…

  1. Heat the olive oil in a nonstick skillet.
  2. Cook the spinach with the garlic power just until wilted.
  3. Remove and press between paper towels until the spinach is as dry as you can make it.
  4. Put the spinach in a blender and puree till smooth.
  5. Add the egg yolks and whites plus the salt, basil and oregano. Pulse until mixed well.
  6. Create a mound of flour on the counter with a well in the middle.
  7. Pour the spinach mixture into that well.
  8. Incorporate with your hands.
  9. Add a tablespoon of the ice water and then knead until smooth and elastic, about 8-10 minutes. (Add water as needed until dough comes together).
  10. Cover with plastic wrap and let rest for 20 minutes.
  11. Divide into portions and either use a pasta machine of your choice or roll it out and shape however you want.
  12. Gently toss the fresh pasta with cornmeal to keep it from sticking.
  13. Allow it to dry for at least an hour before cooking. (If you want to freeze some, form it into small heaps/nests. Place those on a parchment-lined baking sheet and cover with plastic wrap. Place in freezer until hard. Transfer from sheet into freezer ziplock bags and then cook from frozen as desired).
  14. Then add to a pot of boiling salted water and cook for 2-4 minutes, or until al dente.
  15. Toss with your favorite sauce!
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Cranberry Cream Cheese Bread

February 13, 2017

This sweet treat is a crowd pleaser. I baked it as a thank you for some coworkers, and the whole loaf was almost gone in the first few minutes.

You will need:

  • 1 c (2 sticks) unsalted butter, room temperature
  • 1 pkg (8 oz) light cream cheese, room temperature
  • 1 1/2 c brown sugar
  • 4 eggs, lightly beaten
  • 1 1/2 t vanilla extract
  • 1 1/2 t baking soda
  • 2 t ground cinnamon
  • 1/4 t salt
  • 2 c all-purpose flour
  • 2 c cranberries, fresh or frozen

20170110-cranberry-bread-02

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease two 9×5 loaf pans with non-stick cooking spray.
  2. In a large mixing bowl, cream the butter with the cream cheese and sugar.
  3. Mix in the eggs and vanilla.
  4. Mix in the baking soda, cinnamon, and salt.
  5. Mix in the flour just until combined.
  6. Gently fold in the cranberries.
  7. Pour the batter into the prepared loaf pans.
  8. Bake for 45-60 minutes, or until golden and a tester inserted in center comes out clean.
  9. Allow to cool at least 15 minutes before flipping out onto a wire rack to continue cooling.
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Pumpkin Cranberry Muffins

January 30, 2017

I made these for a new year’s brunch; they were quick to bake the day prior and tasted great. I love the pumpkin and warming spices. I am also a huge fan of tart cranberries. I had some leftover fresh cranberries from Thanksgiving that I’d frozen. You could use them whole, but I decided to chop them up slightly in the food processor.

You will need:

  • 1/2 c unsalted butter, melted
  • 5 T unsalted butter, room temperature
  • 1 c brown sugar, divided
  • 2 eggs, lightly beaten
  • 1 c pumpkin puree
  • 1 T + 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 1 t baking soda
  • 1 1/2 c all-purpose flour
  • 1 c fresh or frozen cranberries
  • 3/4 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Line a muffin tin tray with paper liners.
  2. In a medium mixing bowl, combine the 1/2 cup of melted butter with 1/2 cup of brown sugar.
  3. Stir in the eggs and pumpkin puree, whisking until smooth.
  4. Stir in 1 1/2 teaspoon of cinnamon, the nutmeg, the ginger, the cloves, and the baking soda.
  5. Mix in the flour until just combined.
  6. Fold in the cranberries.
  7. Spoon batter into the muffin cups until each one is about 3/4 of the way full.
  8. In a small bowl, combine the 5 tablespoons room temperature butter with the remaining 1/2 cup of brown sugar, the tablespoon of cinnamon, and the oats.
  9. Crumble the topping on each of the muffins. Gently press into the top.
  10. Bake for 25-30 minutes or until golden and a tester in the middle comes out clean.
  11. Allow to cool 10 minutes in the pan and then remove and finish cooling on a wire rack.

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Parmesan Carrots

November 30, 2016

20161102 Parmesan Carrots.JPG

This is an incredibly simple side dish that is perfect for kids and grownups alike. The Parmesan coating makes it crispy and more like a french fry.

You will need:

  • 4 carrots, peeled
  • 2 eggs, lightly beaten
  • 2 T water
  • 1/2 t garlic powder
  • 1/2 t paprika
  • 1/4 t pepper
  • 1/2 c Parmesan cheese, grated

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut each carrot so it is half as long, and then cut each piece in half lengthwise so you have 16 pieces.
  3. Cut each piece into 3 long slices.
  4. Whisk together the egg, water, garlic, paprika and pepper on a plate.
  5. Put the Parmesan on a second plate.
  6. Dredge a carrot in the egg wash and allow the excess to drip off.
  7. Roll in the Parmesan and place on the lined baking sheet.
  8. Repeat with the other carrot pieces.
  9. Bake for 20 minutes.
  10. Remove from the oven and allow to cool at least 10 minutes before serving.
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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

20161112-pumpkin-cupcakes-02

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Cinnamon Chocolate Bundt Cake

June 30, 2015

Sometimes I just want to bake a cake. Sometimes it is a layer cake. Sometimes it is a Bundt cake. The other night called for a fresh baked Bundt cake.

You will need:

  • 3 eggs
  • 2/3 c vegetable oil
  • 1/3 c unsalted butter, melted and cooled
  • 2 t vanilla extract
  • 6 oz plain Greek yogurt
  • 1 1/4 c brown sugar
  • 1 t baking soda
  • 1 T baking powder
  • 1/2 t salt
  • 1/2 t nutmeg
  • 3 c flour
  • 1 c semisweet chocolate chunks, roughly chopped
  • 1/2 c sugar
  • 1 T cinnamon

Then you will…

  1. Preheat your oven to 350 degrees. Grease and lightly flour a Bundt pan.
  2. In a large mixing bowl, whisk the eggs until light and fluffy.
  3. Whisk in the oil, butter, vanilla, and yogurt.
  4. Mix in the brown sugar, baking soda, baking powder, salt and nutmeg.
  5. Mix in the flour and chopped chocolate.
  6. In a small bowl, combine the sugar with the cinnamon.
  7. Spread half of the batter in the Bundt pan.
  8. Sprinkle with half of the cinnamon sugar.
  9. Spread the remaining batter in the pan and top with the remaining sugar.
  10. Bake 50-60 minutes or until golden and a tester inserted comes out clean.
  11. Allow to cool at least 10 minutes before inverting onto a serving plate.
  12. Optional: top with a little powdered sugar glaze.

20150610 Bundt Cake 01

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Sour Cream Swirl Brownies

March 27, 2015

20150301 Sour Cream SwirlI made these the other weekend during an ice storm. Some of D’s friends were in town, so we decided to make something yummy to warm up our afternoon.

You will need:

  • 1/2 c unsalted butter
  • 1/4 c unsweetened cocoa powder
  • 2 eggs
  • 1 c sugar
  • 1 t vanilla extract
  • 1/2 t salt
  • 1/2 t ground cinnamon
  • 1/2 t baking powder
  • 3/4 c whole wheat flour
  • 1 c chocolate chips
  • 1/2 c sour cream
  • 3 T honey
  • 1/2 t ground nutmeg

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking pan with tinfoil and lightly grease with nonstick cooking spray.
  2. In a small saucepan, melt the better.
  3. Whisk in the cocoa powder, salt, cinnamon and baking powder until smooth. Remove from heat.
  4. In a medium mixing bowl, whisk the eggs until light and fluffy.
  5. Whisk the vanilla into the eggs.
  6. Gradually whisk the chocolate mixture into the egg mixture. Be sure to do this slowly and whisk continuously to avoid scrambling the eggs.
  7. Mix in the flour until well combined.
  8. Mix in the chocolate chips.
  9. Spread in the prepared baking pan.
  10. In a small bowl, mix the sour cream together with the honey and nutmeg.
  11. Drop the sour cream mixture on top of the brownie batter. Use a knife to swirl the sour cream into the brownie batter.
  12. Bake for 35 to 45 minutes or until set in the middle.
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