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Mom has seemed to really of gotten in to reality competition shows since I've been at college. This means all things stopped last night so we could watch The Voice finale. I'll admit I watched a couple episodes this season, but I had no idea who the final three were.
Once Lady Gaga and Christina Aguilera came out and sung Gaga's new song Do What You Want, I was in. Watch and see if you don't agree. #onrepeat
Annie
It was Sunday morning and Stella our dog was barking at the back door. I know this sounds silly, but everyone in my family hates to get up to let her in or out. We always call someone out to make them go do it. So, Stella is barking and my mom calls on me. I whine like the typical baby of the family that I am. My dad then chimes in and said he would let Stella in if I made breakfast. Sold!
We were all thinking something with eggs so I put together these yummy baked eggs. I used this recipe as my guide.
Baked Eggs with Tomatoes, Spinach and Feta
serves 4
Ingredients:
2 tbsp. olive oil, plus extra for the ramekins
1 medium onion, diced
5 oz baby spinach
1 can whole tomatoes, chopped or diced
1 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. paprika
2 tsp. hot sauce
4 large eggs (this is for one egg per ramekin, you can put two eggs in if you want)
1/4 cup crumbled feta
4, 10 oz ramekins or small oven safe dish (I used small fruit bowls)
Directions:
Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add spinach and sauté until just wilted, about 2 minutes. Remove from heat.
In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10-ounce ramekins. Crack an egg (or two) into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 15 to 18 minutes.
I suggest serving with some crusty bread to soak up all the juices!
The perfect Sunday breakfast! Perfect for a crowd.
Annie
"While visions of Christmas cookies danced in her head." I think it is known that I love to bake. Unfortunately living in a sorority house makes having kitchen access non-existent. This is why I always take advantage of my mom's fully stocked kitchen when I'm home.
Today I am sharing a recipe and some of the Christmas cookies dancing around in my head. I am already making headway with my list. On Saturday I made gingerbread sandwich cookies with an orange buttercream. I saw these last week on Vmac+Cheese and they went to the top of the list. Step-by-step pictures and the recipe are included below.
My Christmas cookies are hanging on the tree waiting for you to see! Click the links below to be taken to the original recipe and see enlarged photos.
Made these hot chocolate cookies last night. They are a fun take on a regular chocolate chip cookie, but extra tasty with the addition of hot coco mix and mini marshmallows.
Vmac+Cheese made these gingerbread sandwich cookies with orange buttercream filling for her blogger cookie swap. I was very pleased with the results.
Soft Spice Cookies with Cranberry Sugar have my mouth watering. Cranberry sugar?? I have to make!
Chocolate Crinkle Peppermint Kiss Cookies. These may seem like a cliche` Pinterest cookie, but I'm telling you they are delicious! Mom made these last year and I have craved them ever since.
Mexican wedding cookies disguised as snowball cookies. This is a relatively healthy recipe compared to most.
My Signature Sugar Cookies were originated forever ago to make and leave out for Santa. My sisters and I still bake and decorate Christmas cookies every Christmas Eve! I've posted the recipe on the blog before, but the picture is them all decorated from last Christmas.
Gingerbread Sandwich Cookies with Orange Buttercream Filling original recipe from Vmac+Cheese
makes about 3 dozen sandwiches
Ingredients:
For the cookies:
3 cups all-purpose flour, plus more for work surface
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoons ground cloves
1/2 teaspoon finely ground black pepper
3/4 teaspoons coarse salt (I used sea salt)
1/2 cup (1 sticks or 1/4 pound) unsalted butter, at room temperature
1 cup packed dark brown sugar (see note)
1 large egg
1/2 cup unsulfured molasses (see note)
1/4 teaspoon vanilla extract
For the orange buttercream:
2 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temp
zest of 1-2 oranges
2 tablespoon orange juice
pinch of sea salt
Directions:
For the cookies:
In a medium bowl, mix together the flour, baking soda, baking powder, spices and salt until well combined. Set aside. In a separate large bowl or in the bowl of your stand mixer, beat together the butter and brown sugar, until the sugar is well incorporated and the mixture has increased in volume. Add in the egg, molasses, and vanilla extract, and continue beating until well combined. With the mixer on low, add the flour in thirds and slowly mix until just combined with the wet ingredients. Divide the dough in two, wrap in plastic wrap and refrigerate for at least an hour.
When you are ready to roll out the cookies, preheat your oven to 350 degrees. Lightly flour your workspace and your rolling pin. Roll out the first half of dough to about 1/4 in. thick. Cut out using any shape you want and transfer to a lightly greased or parchment paper lined cookies sheet. Gather up the scraps and continue rolling and cutting out cookies until you have used all the dough. Repeat with the other half of dough.
Bake for 10 minutes. Remove from the oven and let cool.
For the filling:
Mix all the ingredients together in a bowl until well blended and very smooth, like frosting. Use the whisk attachment on your mixer, beating the mixture will increase the volume and airiness.
To assemble the cookies:
Once the cookies are cool, put a small dollop of the frosting in the center of the cookie. Do not spread it out. Top with another cookies and lightly press down. The filling with smush out to the sides. Twist the cookies to evenly distribute it the frosting.
Top with another cookie and lightly press down. The filling will smush out to the sides. Twist the cookie to evenly distribute the frosting.
Keep in an airtight container for up to 3 days! Good luck with all your Christmas baking!
Annie
Leftover Thanksgiving turkey and homemade pumpkin butter make this sandwich hard to beat. I got the idea from an apple butter and smoked pastrami sandwichI had pinned a while ago. I threw this guy together for my sister and I last Sunday. We were so burnt out on Thanksgiving leftovers, but my mom was insistent on us finishing them off. My little creative juices started flowing on how I could put a spin on the leftovers.
Kathleen had made the yummiest pumpkin butter the day before (I'm hoping this post pushes Kat to post her recipe). We usually just spread it on toast or dip apples in it, but I decide to use it as the base of this sandwich. I layered on leftover turkey, red onion slices, cheese and a little bit of rosemary for an added wintery touch!
Open-Faced Pumpkin Butter and Turkey Sammy
serves 2
Ingredients:
2 slices of hearty wheat bread
fresh turkey, none of that fake deli meat stuff
pumpkin butter*
red onion slices
a few slices of any white cheese (white cheddar, havarti or gouda would all be good)
sprigs of rosemary (optional)
Directions:
Turn on the broiler of your oven. Toast your bread. Spread on a nice layer of pumpkin butter. Layer on the other components. Put your sandwiches in the oven under the broiler and just keep on an eye on them until the cheese is completely melted. About 2 minutes. Once the cheese is melted finish them off with some fresh cracked black pepper. Serve with a knife and fork.
*Pumpkin butter is super easy to make and there are lots of recipes out on the Internet. If you don't want to make your own pumpkin butter, you can usually find pumpkin or apple spreads at specialty grocery stores. A grainy mustard would also be a a good substitution.
turkey, cheese, onion and rosemary all layered up
melty, open-faced goodness
This sandwich was so random but so good! Here is a recipe for another one of my favorite open-faced sandwiches!
Annie
