Egg Breakfast Cups

Most days I feel like I have an endless supply 

of dinner recipes I want to try, 

but when it comes to breakfast and lunch, 

I never know what to make. 

It needs to be quick and easy so I can get up (I am NOT an early riser) 

and out the door quickly, but I would also like it to be at least a little healthful. 

Well, I have finally found 2 recipes 

- one breakfast, one lunch - 

that I am extremely excited about. 

Today I will be sharing the breakfast recipe, 

and Wednesday I will be sharing the lunch recipe. 

These are so delicious, super easy to make, and good for you! 

And the best part, you can make a batch of them ahead of time, 

freeze them, and then pull one or two out each morning 

and zap it (Right Gram?) in the microwave. 

So so so good!

Egg Breakfast Cups

Shopping List:

1lb Ground Sausage
(Or whatever meat you choose)

64 oz Egg Beaters
(Or you can beat regular eggs)

2 C Red Onion, diced

1 C Green Onion, diced

2 C Tomato, diced

(you can use whatever veggies you want 

- broccoli, spinach, peppers, etc.)

2 C Shredded Cheese

(I used mozzarella and cheddar)

Salt & Pepper

Method:

1. Brown sausage (or meat of choice). I browned my sausage with 1 tbsp of coconut oil. Set aside.

2. Place cupcake papers in muffin tins.

3. Preheat oven to 350.

4. Add chopped veggies and 1 tsp browned sausage to each cup.

5. Pour egg into each cup until 3/4 full.

6. Top each cup with a pinch of shredded cheese, salt and pepper.

7. Bake for 25 mins. Cool for 5 mins. Enjoy warm, or freeze for use throughout the week. Enjoy!

Makes about 36 Breakfast Cups.

Week #4 Pumpkin Spice Cake with Cream Cheese Frosting

I just LOVE Pumpkin Fall Fridays!

I mean whats not to love? I love all three elements individually 

- pumpkin, fall, and Fridays - 

so put them together and its simply the best.

I have been waiting, waiting waiting, to use a spice cake recipe. 

I just love them. 

The make me feel warm and cozy, oh and by the way... 

my grandma makes THE BEST spice cake. Ever. Hands Down.

And adding pumpkin to the mix was never even a question.

Let's just get to the point...

Pumpkin Spice Cake with Cream Cheese Icing

Shopping List:

4 Eggs

1 2/3 C Sugar

1 C Canola Oil

16oz Pumpkin Puree

2 C Flour, sifted

2 tsp Baking Powder

1 tsp Baking Soda

2 tsp Cinnamon

1/2 tsp Pumpkin Pie Spice

1/2 tsp All Spice

1/2 tsp Ground Cloves

1/2 tsp Nutmeg

Frosting:

3oz Cream Cheese

1/2 C Butter

1 tsp Vanilla

2 C Powdered Sugar

Method:

1. Preheat oven to 350. Grease a 9x13 baking pan.

2. Using a stand mixer (or a medium mixing bowl and a hand mixer) beat eggs, sugar, oil, and pumpkin until fluffy.

3. In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, all spice, ground cloves, and nutmeg.

4. Add flour mixture to pumpkin mixture and mix well.

5. Pour into baking pan and bake for 25 mins or until toothpick comes out clean.

6. For frosting, cream together cream cheese, butter, and vanilla. Gradually add powdered sugar. When cake is completely cool, frost. Enjoy!

Shout out to Maddy for making the frosting for me!

xoxo.

And I realize this is a food blog...

...but I just love Fall. And I have to share with you my new Fall fashion purchase.

That's right. Black Hunter Wellies, delightfully British. 

I love, Love, LOVE these babies. 

Now if it would only RAIN!!!!

British Cuisine: Victoria Sponge Cake

If you know me at all or have read this blog before, 

you know that I am obsessed with all things British. 

However being obsessed with British foods may seem a bit odd, 

considering that the English are not particularly well known for their cuisine. 

In fact, British food actually does not have a good reputation. 

I am determined to do my part in proving this stereotype incorrect 

and showing that there are many awesome 

traditional British recipes that get overlooked or ignored.

We are starting today with a Victoria Sponge Cake 

tweaked slightly from Delightful Repast. 

You can find the history of this yummy dessert HERE. 

I have to admit, I was a bit skeptical 

of this dessert when I first read the receipt 

(that's "recipe" for all you non-British-speaking- individuals). 

My main concern was very err.... not British? 

Cake's should have more sugar!!! 

This self-admitting sweet tooth needs a little bit a lot of sugar! 

But the fact that this cake doesn't overdo it on the sugar, 

allows the sweetness of the jam to really shine. I was pleasantly surprised. 

This will definitely be a repeated recipe receipt in my house!

Victoria Sponge Cake

Shopping List:

3/4 C Packed Flour

1 1/2 tsp Baking Powder

1/4 C Unsalted Butter, room temperature

1/2 C Sugar

1 tsp Vanilla Extract

2 Eggs, beaten, room temperature

1/4 C Milk, room temperature

(I used Vanilla Almond Milk).

Filling:

1/3 C Blackberry Jam

(Or any flavor you like).

3/4 C Heavy Whipping Cream

1/2 tsp Vanilla Extract

2 tsp Powdered Sugar

Method:

1. Preheat oven to 350. Grease and flour a 9inch cake pan.

2. In a small mixing bowl, sift flour and baking powder together.

3. In a stand mixer (or with a hand mixer if you don't have a stand mixer), cream butter. Add vanilla and sugar. Continue creaming until light and fluffy. Add beaten eggs and continue creaming. 

4. Fold in flour mixture to batter.

5. Stir in milk, just enough to make batter stiff enough to drop from a spoon.

6. Pour batter into prepared cake pan and bake 25-30 mins or until toothpick comes out clean.

7. Cool completely.

8. Whip together cream, vanilla extract and powdered sugar.

9. Split cake in half, spread one half with jam and other half with cream.

10. Assemble cake, sprinkle powdered sugar on top (optional), slice, and Enjoy! This cake is best when chilled.

Cheerio!

Guest Post: Tortellini Soup

Today is another guest post from 

my beautiful sister, Hannah. 

She is a great cook, and so as I mentioned before, 

you will see her guest posting often on this blog. 

I am frequently calling her and begging her to photograph 

a recipe from the week, so I can post it on here.

Today, she did not disappoint. This Tortellini Soup is quick and easy 

and so so delicious. Very easy to throw together on a busy week night 

and still have a great dinner - with many veggies, I might add - for the 

whole family. I think you could even try to make it in the crock pot! 

PERFECT for one of those busy fall evenings.

Tortellini Soup

Shopping List:

1/2 C Carrots, chopped

1/2 C Zucchini, chopped

1/3 C Red Onion, diced

1/4 C Green Onions, chopped

2 Tbsp Fresh Cilantro, chopped

6-8 Chicken Bouillon Cubes

8 oz Crushed Tomatoes

Pillsbury Crescent Dough

Method:

1. Bring 6 cups water to a boil in a large pot. Once, water is boiling, add chicken bouillon cubes and let simmer.

2. Add vegetables. Cook 3-4 mins.

3. Reduce to medium heat, add tortellini. Cook 4-5 mins.

4. Add crushed tomatoes and cook soup to desired tenderness - approx 6-8 mins.

5. Prepare crescents according to directions on roll.

6. Serve soup with crescents for dipping. Enjoy!

Hannah, thanks so much for sharing this great recipe, 

and for investing in your sister's foodie blog!

xoxo

Follow Hannah:

On Pinterest HERE

On Facebook HERE

On Twitter HERE

I am also excited to announce that 

we were featured on yet ANOTHER blog! 

Thanks Truly Lovely for featuring our Pumpkin Toffee Poke Cake!

Three features!! What an unbelievable week!

Week #3 Pumpkin Spice Donuts

We were featured TWICE this week!!!

Thank you so much to Planned in Pencil and Craft Dictator for the features!!
Very flattering!!

On to the real reason we are all here.... its Week #3 of
Pumpkin Fall Fridays!! And this week we are making Pumpkin Spice Donuts!

As I've mentioned before, I am a Gold Card-holding member of Starbucks,
and I rack up the stars extra fast during the Fall (and Christmas) seasons
thanks to the availability of my beloved Pumpkin Spice Lattes!!

And any chance I get to fit this wonderful fall taste into another recipe,
I take it gladly! So when I saw these Pumpkin Spice Donuts
inspired by A Step In The Journey I knew I had to try them!

The original recipe requires a mini muffin tin which I did not have,
so I made them in a regular muffin tin. I also doubled the batch
in order to feed the army of Young Life leaders-in-training
who would be feasting on these sugary sweets!

This recipe is for one batch which makes about 24 donuts.

Pumpkin Spice Donuts

Shopping List:

1 3/4 C Flour

2 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Pumpkin Pie Spice

1/2 C Canola Oil

1/2 C Packed Brown Sugar

1/4 C Sugar

1 Egg

1/2 tsp Vanilla Extract

8 oz Pumpkin Puree

1/2 C Milk

(I used Vanilla Almond Milk)

Donut Coating

Equal parts Cinnamon and Sugar

1/2 stick of Unsalted Butter

Method:

1. Preheat oven to 350.

2. In medium mixing bowl, mix together flour, baking powder, cinnamon, nutmeg, and pumpkin pie spice. Set aside.

3. In another mixing bowl (I used my stand mixer) mix together canola oil, packed brown sugar, sugar, egg, vanilla extract pumpkin puree, and milk.

4. Gradually add dry ingredients to pumpkin batter until well blended.

5. Spoon batter into well greased muffin tins (should make enough for 24 donuts).

6. Bake 10-12 mins or until toothpick comes out clean. Allow donuts to cool for 2 mins.

7. In one small bowl, melt butter. In a separate small bowl, mix cinnamon and sugar. Dip the donut in the butter and then roll in cinnamon sugar mix.

8. Serve warm with a glass of milk. Enjoy on a crisp Fall Friday Morning!! Mmmm Mmmm!

Week #2 Pumpkin Toffee Poke Cake

Yay! It's Week #2 of Pumpkin Fall Fridays!

I could hardly wait a whole week to share another pumpkin recipe!

This cake is so yum!
Inspired by Something Swanky which I found on Pinterest,
I knew just from the photo that this recipe would be heaven on a plate!

It's pure gooey, pumpkin-y, caramel-y goodness!
But the toffee topping adds the perfect amount of crunch.

And fairly easy to make, so for your next Fall get together,
this should be your go-to recipe.
And the best part is you can make it a day ahead!

Pumpkin Toffee Poke Cake

Shopping List:

1 box Yellow Cake Mix

2 tsp Pumpkin Pie Spice

2 3/4 C Pumpkin Puree
(not pumpkin pie filling)

14 oz Sweetened Condensed Milk
(I used Fat Free)

8 oz of Cool Whip
(I used Lite)

1/2 bag Toffee Topping
(I used Heath Toffee Bits)

Caramel Sundae Sauce

Method:

1. Preheat oven to 350.
2. Mix together cake mix, pumpkin puree, and pumpkin pie spice.
3. Grease a 9x13 baking pan. Pour batter into baking pan and bake 35-45 mins (until toothpick inserted comes out clean).
4. Allow cake to cool completely. Then, using a straw or the end of a wooden spoon, poke holes all over the cake.
5. Pour sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate 1 hour.
6. Top with cool whip, then toffee bits, and finally drizzle with caramel sauce.
7. Refrigerate overnight before serving. Enjoy!

Happy Friday!

Margarita Pizza

This pizza hits the spot! 

Between the yummy tomatoes, 

the aroma of fresh basil (Mmmm my fridge smelled so good!), 

and the light fresh mozzarella, its just too good! 

 It's so easy to make much healthier than ordering a pizza 

on a night when all you have is 20 minutes to get food on the table. 

You'll love this recipe, and so will the whole family!

Margarita Pizza

Shopping List:

1 Pizza Crust

(I used Pillsbury Artisan Pizza Crust 

with Whole Grain)

3 tbsp Extra Virgin Olive Oil (EVOO)

1 tsp Minced Garlic

1 Tomato, thinly sliced

1 bunch Fresh Basil

(I got mine fresh from the 

Farmer's Market that morning!!)

1 C Fresh Mozzarella

Method:

1. Preheat oven to 400. Roll out dough on a greased cookie sheet.

2. Prebake dough for 8 minutes.

3. Mix EVOO and minced garlic. Brush EVOO onto dough leaving about an inch of space around the outer edges (crust).

4. Top with tomato slices, basil leaves, and fresh mozzarella.

5. Bake 8-10 minutes. Enjoy!

Slow Cooker Roast Beef

Fall is here!!

(Actually tomorrow its supposed to be in 

the 90s here in Ohio. Yikes!)

But last week we enjoyed a few days of cooler weather 

foreshadowing the crisp air that is to come. And so naturally, 

I was inclined to dust off the slow cooker for some yummy fall recipes.

The following recipe I found on Pinterest from Add a Pinch. 

No real adjustments necessary. Throw this in the crock pot in the morning 

before you head out for the day, and by dinnertime you will have a delicious meal 

of meat that simply falls apart. This is a must-try recipe for your fall line up!

Slow Cooker Roast Beef

Shopping List:

1 3-4 lb Chuck or Round Roast

1 C Beef Broth

1/2 C Balsamic Vinegar

1 tbsp Worcestershire Sauce

1 tbsp Soy Sauce

1 tbsp Honey

1/2 tsp Red Pepper Flakes

2 tbsp Minced Garlic

Method:

1. Combine all ingredients in a small mixing bowl and pour over roast in crock pot. Cook for 4 hours on high or 6-8 hours on low.

2. Pull meat apart using 2 forks. Enjoy!

Note*** I left the juice in the container of left overs to keep the meant moist and flavorful.

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