Baked Cheesy Hashbrown Egg Cups

November 23rd, 2014 | Posted by Milana in Breakfast/Brunch - (0 Comments)

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This is such an easy go to breakfast with just 4 ingredients that I’m sure everyone has in their fridge at all times. This is especially easy if you are hosting a brunch for company. It makes the perfect presentation to impress your guests while looking like you spent hours creating such an immaculate piece of food art! Bake On!

INGREDIENTS:
4 Eggs
1 cup Shredded Potatoes
1/4 Cup Shredded Cheese (you can use any kind of cheese you like)
Olive Oil Cooking Spray
Salt & Pepper to taste
4 Ramekins

DIRECTIONS:
Heat oven to 475F. Grease your ramekins with cooking spray. Put a 1/4 cup of hash browns on the bottom of each ramekin. Add salt to taste (optional). Bake for about 15 min. Add a tablespoon of cheese and crack an egg into each ramekin and continue baking for an additional 10 min or until the whites set. Add some pepper on top if you like and you can either slide out the yummy concoction onto a plate or enjoy right out of the ramekin! Good Eats!

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Curried Cream of Pumpkin Soup

November 7th, 2014 | Posted by Milana in Soup - (0 Comments)

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I think it has already become obvious about my love for pumpkin! I love how versatile it is and warm flavor it exudes makes it perfect for the cold season!

INGREDIENTS:
2 tsp Onion Powder
1 Tbsp Unsalted Butter
2- 15oz Cans Of Pumpkin Puree
3-1/2 Cups Homemade Vegetable Broth or Organic Store Bought Low Sodium Vegetable Broth
1/4 tsp salt
1/2 tsp Curry Powder
1/4 tsp Coriander Powder
1/4 Ground Cumin
1 Tbsp Pure Maple Syrup
1 Cup Ripple Original Half & Half

DIRECTIONS:
Melt the butter in a large sauce pan, lightly stir onion powder and the rest of the spices. Whisk in Pumpkin, broth and maple syrup, until well combined. Bring mixture just to boiling; reduce heat. Stir in the cream or half & half and heat through. If desired garnish with a teaspoon with half & half and any herb leaves.
Makes 6 servings. Serving size is 2 cups.

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Rating: 5.0/5 (2 votes cast)

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I have always wanted to experiment baking with lavender buds and since purple is my favorite color i decided to finally give it a go!

INGREDIENTS:
1-1/2 Cups White Whole Wheat Flour (I use Trader Joe’s brand)
1 Cup Unbleached All Purpose Flour

1 tsp baking soda
1/2 tsp salt
1-1/2 Cups Organic Clover Honey
1 Cup Trader Joes Cultured Cashew Beverage or Buttermilk
1/2 Cup Avocado Oil
1/2 Cup Unsweetened Applesauce
3 Large Eggs
2 Tbsp Whole Fresh Edible French Lavender Flowers

2 tsp plant based red food color

2 tsp plant based Blue food color

Orange Vanilla Mascarpone Frosting:
8 oz Mascarpone
1/8 Cup Organic Clover Honey
1/2 tsp Vanilla Extract
1 tsp Fresh Squeezed Orange
1/2 Tbsp Orange Zest

DIRECTIONS:
Heat oven to 325F. Line 2 cupcake pans with 23 liners. Sift flour, baking soda, and salt into a medium bowl. Cream the honey, buttermilk, applesauce, food coloring and oil until they are immersed together, about 5 min. Scrape down the sides of the bowl. Add each egg one at a time, scraping the sides of the bowl after each addition. Turn mixer on low and add the flour mixture 3/4 cup at a time. Slowly add the lavender flowers to create a smooth batter.

Fill the liners 3/4 full with the batter and bake about 30 min. Cool the cupcakes completely before frosting.

For the frosting. Blend the mascarpone, honey and vanilla by hand, until the
cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into
a piping bag with a star tip and frost cupcakes.

Serving Size 1 cupcake with frosting.

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Rating: 5.0/5 (2 votes cast)