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Posts Tagged ‘Eggs’


Dense Chocolate Cake - Meatballs&Milkshakes

As soon as I saw this recipe, I knew I had to try it out. It’s a dense chocolate loaf cake that I like best warmed with some vanilla ice cream although it’s also great as a breakfast treat. This cake is definitely worth a try, and it’s really quick and easy to make. It’s an adapted version of Nigella Lawson’s Dense Chocolate Cake from How to Be A Domestic Goddess.

Nigella’s Chocolate Cake

2 sticks butter

1 1/2 cups brown sugar

2 eggs

1 teaspoon vanilla extract

4 ounces bittersweet chocolate, melted

1 1/3 cup flour

1 teaspoon baking powder

1 cup boiling water

Cream together the butter and sugar until light in color. Add the eggs one at a time as well as the vanilla. Add the melted chocolate slowly, and make sure everything is well incorporated. Combine the flour and baking powder in a separate bowl. Slowly alternating with the water, add the dry ingredients in fifths. Once everything is incorporated, pour into a 9×5 loaf pan lined with parchment paper. Make sure to leave an inch at the top. Extra batter can be used for cupcakes.

Bake at 375 degrees for 30 minutes and then reduce the temperature to 325 degrees for another 15 minutes. Allow to cool completely before removing and serving.

Dense Chocolate Cake - Meatballs&Milkshakes

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Individual Bread Puddings - Meatballs&Milkshakes

Bread pudding is the perfect way to use up leftovers, whether it’s vegetables from last night’s dinner, bacon from yesterday’s breakfast (who has leftover bacon?!), or bits of cheese after that party. The important thing is to have some flavorings like onions, garlic, and herbs along with cheese and eggs to soak into day old bread and bake up into a lovely custardy breakfast. I like to make them in single servings or in cupcake pans so that I can take them with me on busy mornings. They also freeze well and you can heat straight from the freezer in single servings.

Individual Bread Puddings

5 eggs

1 cup milk

2 cups day old bread, cubed (small if making individual servings, they have to fit in the muffin cups)

1/2 cup grated cheddar

1/2 cup grated asiago

1/2 onion, minced (or leftover)

1 garlic clove, minced

1 cup spinach, chopped (or leftover)

1 cup mushrooms, sliced (or leftover)

1 cup white wine

2 tablespoons sage, minced

Parmesan cheese for grating

Saute the onion, garlic,sage,  and mushrooms in a couple tablespoons olive oil until softened, about 5 minutes. Season with salt and pepper. Add the spinach and allow to wilt. Add the white wine and allow the alcohol to cook off, about 2 minutes. Transfer to a bowl to cool.

Meanwhile, in another bowl, whisk together the eggs and milk. Season with salt and pepper, and add in the cheddar and asiago. Add in the bread along with the vegetable mixture. Make sure the bread soaks up a lot of the liquid before cooking. Pour into lined muffin pans, individual ramekins, or a large baking dish. Top with grated parmesan and bake at 375 degrees for 15 minutes if using muffin pans and up to 45 minutes if using a baking dish. Make sure they have started to brown and puff up, to know they are done.

Individual Bread Puddings - Meatballs&Milkshakes

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This is a pretty traditional way to use up leftover pasta, and it’s scalable to however much you have leftover. It’s best when you can make a nice thin layer and get the whole thing really crispy, although this time I tried it with an extra egg to make it more frittata-like (I prefer it a little thinner). You can use any kind of leftover pasta, but it works best with long pasta rather than something like penne. I’ve made this several times since starting the blog, but it always seems to disappear before I can take pictures!

Spaghetti Frittata

Leftover spaghetti

Enough eggs to coat the spaghetti but not soupy

2 tablespoons sage (or another herb), chopped

2 tablespoons olive oil

salt and pepper

Scramble a couple eggs and pour over the spaghetti in a bowl. Stir it around, and if it doesn’t coat all the pasta, add another egg one at a time until it does. Add any herbs you like and season with salt and pepper. Pour into a frying pan with the olive oil, and press it until it goes all the way to the edges and is evenly distributed.

As it cooks, continue to occasionally press down to make it crisp. It will start to brown around the edges, and you can flip it over (with or without a plate on top to help). Let it brown and crisp on the second side and then remove to a cutting board. Slice into wedges and you can even add a side of some marinara sauce if you have it lying around.

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This is another updated post, I thought it was time to give one of my favorite breakfast treats some better pictures. I love zucchini bread, and it’s always my go-to breakfast to bring on the road. We are off to the beach for a week and I’m bringing this loaf to munch on for breakfast.

Zucchini Bread

1 cup flour

2 cups whole wheat flour

1.5 tablespoons cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 eggs

1 cup vegetable oil (or 1/2 cup vegetable oil and 1/2 cup apple sauce)

1.5 cups dark brown sugar

2 cups grated zucchini

1 tablespoon vanilla extract

Preheat oven to 350 degrees. Butter and flour two loaf pans.

Combine the dry ingredients (first 7 ingredients) in a bowl and whisk to combine. In a separate bowl, whisk the eggs.

Whisk in oil and sugar and then add the zucchini and the vanilla extract. Add in the dry ingredients in two parts, and just stir to combine.

Divide the batter into the two loaf pans and bake for about 60 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before removing.

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The best part about this cake is that it’s incredibly easy and done in half an hour. It’s part clafouti (which is a french pancake-like tart), part cake, and you can make it with any kind of fruit. I think next time I would cut the fruit smaller and try to squeeze in more, but it was an excellent quick dessert.

Plum Skillet Cake

1 pint small plums, halved

1 1/2 cups flour

3/4 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1 stick butter

2/3 cup milk

zest of 1 orange

2 eggs

1 tablespoon vanilla extract

2 teaspoons sugar

Stir flour, brown sugar, baking powder, and salt together. Brown butter in a skillet for a couple minutes, until it smells nutty. Remove to a bowl and combine with the orange zest, milk, eggs, and vanilla. Whisk the wet ingredients into the dry ingredients and combine.

If you’re using a non-stick skillet, the residual butter left in the pan should be enough. If you are using a cast-iron skillet, grease the pan with a little more butter. Pour the batter into the skillet and arrange the plums in a layer on top, pushing in a little. Sprinkle with the sugar. Bake for 30 minutes at 350 until it starts to brown a little and a tester comes out clean.

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¬†These are quite the decadent treat, combining chewy brownies with gooey s’mores. It’s definitely a little bit of a sugar overload, but fresh from the oven they are amazing and rich. The brownie batter is one of the easiest to make, and would be great by itself– just bake a little less to keep them nice and moist.

S’mores Brownies

2 sticks butter

10 ounces chopped bittersweet chocolate

1 cup sugar

3/4 cups light brown sugar

4 eggs

2 teaspoons vanilla extract

1 teaspoon salt

1 3/4 cups flour

3 tablespoons cocoa powder (unsweetened)

2 cups mini marshmallows

6 graham crackers, broken up

1 12-ounce milk chocolate bar, broken into pieces

Preheat oven to 350 degrees and line a 9 x 13 pan with parchment paper.

In a saucepan over low heat, melt the bittersweet chocolate and butter, stirring regularly. Remove from the heat and add in the sugars. Whisk in the eggs one at a time, combining well. Add the vanilla and the salt.

Add the flour and cocoa and stir until just combined. Pour into the pan and level the top. Bake for 25 minutes and then sprinkle the marshmallows, chocolate pieces, and graham cracker pieces over the top. Bake for an additional 5 minutes, until a toothpick comes out clean.

Let cool completely and then remove from pan with parchment paper. Cut into squares with a knife dipped into hot water (to make cleaner cuts).

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Lemon bars are a favorite of mine during the summer. I love the tart freshness, especially when it’s hot outside. This recipe from the Flour Bakery cookbook is a pretty decadent version, with lots of eggs and butter, but it’s worth it. Fortunately, I brought these to a barbeque, so I wasn’t tempted to eat them all.

Lemon Bars

Shortbread

2 sticks unsalted butter

6 tablespoons (75 grams) sugar

2 tablespoons powdered sugar

1 egg yolk

1 teaspoon vanilla extract

2 cups (160 grams) flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Lemon Curd:

2 cups lemon juice (freshly squeezed)

1 stick butter

1/4 cup heavy cream or milk

8 eggs

4 egg yolks

2 cups (400 grams) sugar

1 teaspoon salt

1 teaspoon vanilla extract

To make the shortbread, cream together the butter and sugars in a mixer for 5 minutes until light and fluffy. Beat in the egg yolk and vanilla in until combined. Scrape down the bowl to make sure everything is combined.

Meanwhile, combine the flour, baking powder and salt in another bowl. Slowly add the flour mixture to the butter mixture on low speed until evenly mixed. Scrape the dough onto a piece of plastic wrap and refrigerate for at least an hour.

To make the curd, combine the lemon juice, butter, and cream in a saucepan. Bring to just below a boil. In a large bowl, whisk together the eggs and yolks and then add in the sugar. Pour a little of the lemon juice mixture into the bowl to temper the eggs and bring them up to temperature. Pour the whole mixture into the pan gradually, whisking together everything. Switch to a wooden spoon and constantly stir the mixture for 8 minutes, until it becomes thick and coats the back of the spoon. Remove from the heat and pour through a sieve to remove any solids. Stir in the salt and vanilla.

Preheat the oven to 350 degrees and line a 9 by 11 pan with parchment paper. Roll out the dough and press into the bottom of the pan to about a 1/2 inch thickness. Bake for 20-30 minutes until it turns a light brown color. Pour in the lemon curd and bake for another 20-30 minutes until the curd sets. Refrigerate for several hours or overnight. Remove from the pan with the parchment paper and cut into squares.

Optionally, you can dust powdered sugar over the top with a sieve. Do this at the last minute though, because it will dissolve into the lemon curd. Enjoy!

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