I will have a menu of cakes for locals to pick from for the upcoming Holidays. Stay tuned.
Bring out your glass cylinders for candles, add un-popped popcorn or dried beans and you’ve got instant fall decor. Use varying heights for both candles and snacks. Cake plates, pedastals, etc. Re-think items you already have around your house.
MINI QUICHES (egg muffins)
6 large eggs
3 egg whites
1 cup milk
¼ cup grated cheese, such as cheddar or Monterey jack
Assorted fill-in ingredients: finely diced ham, bacon bits, chopped fresh or steamed broccoli, spinach-chopped, etc.
-Lightly oil the wells of a standard 12 muffin tin. Set aside.
-Whisk eggs and milk together until well blended. Pour into the muffin wells, dividing evenly. Sprinkle grated cheese, if desired into each.
-put small amount of desired fillers into each. Egg/veggie mixture should not exceed 2/3 full.
Bake 350 degrees for 18 minutes. But watch them, should be puffy and very slightly golden on edges. Let cool and remove carefully from tin. May be kept in refrigerator for several days. Microwave to heat up.
May be chopped up and put into small soft tortilla, add cheese and warm slightly to melt. Makes a great portable egg sandwich.
OVERNIGHT BAKED FRENCH TOAST for 8×8 pan. Double for 9×13 pan.
6 slices of day old French or Italian bread.
3 large eggs
1 ¼ cup almond milk (unsweetened)
¼ -1/2 cup brown sugar
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
Grease or oil pan, arrange thick bread slices, and fill every space with torn pieces of bread, there should be no gaps.
Whisk almond milk, eggs, brown sugar vanilla and spices. Pour this over the bread, allowing to soak in. Cover and refrigerate for overnight.
Bake in 350 oven ,25-30 min. covered, then 10 min uncovered to crisp up top.
For 9×13 pan, bake 40-45 min covered, and 10 min uncovered.
Serve warm, with butter if desired, and real maple syrup.
A side of fresh fruit is nice.
For presentation on individual plates, dust with confectioners sugar(use a fine mesh wire strainer to sift)and add a few fresh berries.
Muffin in a Mug
1 tsp. coconut oil
1 tsp. cinnamon
1/4 cup milled flax seed (I recommend Hodgson Mill brand, it’s delicious)
1 tsp. baking powder
1 packet Stevia sweetener (found with sugars in grocery)
In a MICROWAVE SAFE large coffee mug, melt the 1 tsp coconut oil about 20 seconds. Tip the mug slightly to swirl it around to coat the bottom and lower inside of the mug. Measure flax seed, cinnamon, baking powder, egg and Stevia right into the mug and mix well, with a fork to break up the egg.
Microwave on high power for 50 seconds. It will puff up to about 2/3 – 3/4 of the mug, depending on it’s size. It may look moist and not “done”, but it is. If you press it gently and it springs back, then it’s done.
Let it cool a few minutes and then loosen the sides gently with a fork or knife and dump right onto a plate. It is very tall so I cut it in half. You may then add some healthy options like a drizzle of maple syrup, some All fruit spread (no sugar)(Polaner brand has one)or eat plain. For less mess, you can just spoon it out of the mug.
Suggested add in’s before you micro.
raisins, 1 Tbsp.
pecans or walnuts, chopped, 1 tbsp.
mini dark chocolate chips, 1 Tbsp.
There are 10 grams of protein in this powerhouse muffin !! thanks to the flax seeds. 215 calories and 17 grams of HEALTHY fat. (which our body needs)
Good Morning Muffins
1 and 1/4 cups all purpose unbleached flour (may substitute half with whole wheat flour)
1/2 cup packed dark brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup old-fashioned oats (not quick oats)
1/2 cup raisins
3 Tbsp extra virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed or chopped
Preheat oven to 400 degrees. Lightly coat a 12 cup muffin tin with oil. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots and banana and stir until blended.
Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center comes out clean, or approx. 20-23 minutes. Serve warm or room temperature.
You may substitute 1/2 cup natural ( no sugar) applesauce for the bananas.
For the home made Fondant Recipe please go to my blog.(link at top of home page) You’ll find it there. thanks!
Cupcakes with cute toppers made from cookies and candies to resemble mini hot dogs and hamburgers! fun!