How to Bake “Hard Boiled” Eggs

Prepare your hearts folks, you might need a moment.  Hard boiled eggs can be made in the oven.  Like, flawless, smooth, easy-to-peel hard boiled eggs.  This is a game changer.IMG_0357Have you ever panicked when someone asked you to bring deviled eggs to a family get together?  I have.

It’s just that, I’m…well…what some people might call a “perfectionist”.  And to be frank, I think the traditional process of hard boiling eggs is a perfectionist’s worst nightmare!  I like my food to look presentable.  If my food is not presentable, I will start the entire process over and fix it.  So yeah–good idea–ask the perfectionist to bring the eggs because you can bet your bottom dollar that those eggs are not going to show up looking like they’ve all been chewed on and then cut up and made into an appetizer.  IMG_0347I thrive on easy recipes.  I take pride in working smarter, not harder.  I like to save myself time and energy when I can!

Traditional methods for hard boiling eggs call for old eggs, or room temperature eggs, or baking soda in your water, or some other wives’ tale.  They want you to drop each egg into boiling water individually, count to fifty, remember which egg it was that you just dropped into the water, and then fish it out while you hope and pray that the yolk inside is cooked enough, but not too much.  No way jose.

Let me tell you what you need to do to make beautiful, smooth, hard boiled eggs that peel nice and easy.  You preheat your oven to 330 degrees (F).  You put one egg into each muffin pan opening.  You bake them in the oven for 30 minutes.  You take them out and plop them into a big bowl of ice water.  You peel them.

End of story.IMG_0380

How to Bake Hard Boiled Eggs

  • Servings: Makes 12 eggs
  • Difficulty: Easy
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What you need:

  • one dozen eggs
  • one muffin tin
  • a large bowl of ice water

What to do:

  1. Preheat oven to 330 degrees (F).
  2. Arrange muffin tin by placing one egg in each muffin opening.
  3. Place egg-filled muffin tin into oven and bake for 30 minutes.
  4. When eggs are almost finished, fill a large bowl with ice and water. Set aside.
  5. Remove eggs from oven.
  6. Carefully drop eggs into bowl of ice water. Let rest until they are cool.
  7. Peel eggs and ENJOY!  (Store in refrigerator)

 

 

 

 

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Sausage Asparagus Frittata

Here is the honest truth about this recipe.  One day, I bought a giant bag of fresh asparagus.  We ate this asparagus for a solid week.  By the end of the week, there was still more asparagus.  Hence, a Saturday morning egg dish with asparagus was born. IMG_0329That story is factual.

Ask my hubby.

He told me that he could not physically handle the taste of asparagus for at least another 7 days.  He was exaggerating…I think.

However, this frittata was so yummy, that I beg to differ.  I could certainly eat this again.  Like real, real soon!IMG_0330This dish is pretty easy, looks pretty fancy, and it’s mighty tasty!  It has ground maple breakfast sausage and feta cheese hiding out underneath the asparagus.

I’m telling you, this recipe would be a big hit at a breakfast or brunch get together!  It is gluten free, full of protein, and fairly low carb when compared to other standard breakfast dishes! IMG_0337

Sausage Asparagus Frittata

  • Servings: 4 large squares
  • Difficulty: EASY
  • Print

What you need:

  • parchment paper
  • 16 oz chub of ground breakfast sausage (I used maple for some sweetness)
  • 6 eggs
  • 1/3 cup of milk
  • 1/2 cup feta cheese
  • 1 tablespoon of BBQ sauce
  • salt and pepper to taste
  • 2 teaspoons onion powder
  • bunch of thin asparagus (about 20 or so depending how thin)

What to do:

  1. Preheat oven to 400 degrees (F).  Line an 8 x 8 square baking dish with parchment paper.  I measured two identical long, narrow pieces against the dish that were long enough to reach across the dish and narrow enough to line the inside of the dish.  I arranged one across the other, kind of in an X. Set aside.
  2. Heat a medium sized pan on the stove and brown the breakfast sausage according to package instructions until no longer pink.
  3. Transfer cooked sausage to a bowl by spooning it out, leaving excess grease in pan.  Set sausage aside.
  4. In a medium bowl, scramble the eggs, milk, cheese, BBQ sauce, salt and pepper, and onion powder together. Pour the egg mixture into the prepared glass pan.
  5. Layer cooked sausage into egg dish and place in oven carefully.
  6. Bake in oven for 10 minutes.
  7. While the eggs are in the oven, prepare the asparagus by rinsing it and patting it dry to remove moisture.  Snap the tough edges of the asparagus off so they fit inside the baking dish.
  8. After ten minutes, take the dish out of the oven and lay the asparagus on top, as close together as possible.  Place back into oven and bake for 15 minutes more or until egg dish is firm and barely golden.
  9. Let dish cool for 5 minutes or so and transfer from baking dish to cutting board by pulling up on parchment paper.  It should be transferred easily.
  10. Slice dish and serve immediately!
  11. ENJOY!

IMG_1397

 

 

Cinnamonkey Bread (Pull-Apart Mini Cinnamon Rolls)

Cinnamonkey Bread is what you get when you make little tiny cinnamon rolls and bake them extra close together so they turn out like monkey bread!  These little bites are soft and moist and full of cinnamon-y cuteness! IMG_7620-2 Well, let me be honest.  This recipe was a big OOPS that I managed to turn into a blog post.  {HOORAY!}  So, here’s the deal.  I thought it would be cool to try to make mini cinnamon rolls for my sister the other day.  I saw a post on Pinterest for Mini Cinnamon Rolls from Iowa Girl Eats. They were totally cute, super simple, and looked they would taste amazing.

I got up, started doing my thing, and I realized I didn’t have my mini muffin tin!  I searched everywhere for that thing.  No luck.  Didn’t find it.  So, being the brilliant dingbat I am sometimes, I decided to just lay them on a baking sheet and cook them that way because surely all I needed to do was just watch the time because they’d bake much faster.  Weeellll, I baked them alright.  I baked them ‘REAL GOOD.  And not only were they exceptionally…um, crunchy, but they spread out and unrolled themselves in the oven so they looked like little blackened Cajun shrimp.  Mmmhm…

The good news is, I shook it off and all hope was not lost.  Fortunately, not all of the mini cinnamon rolls made it onto the first pan!  So after I gracefully incinerated my first batch, I figured I might as well use this as an experiment. The second time around, I decided to bunch them together before I put them into the oven, and the result was WONDERFUL!  I whipped up a glaze using syrup and cinnamon and that was all I needed to delete the memory of the charred cinnamon roll remains that were still on my stovetop.  IMG_7592-2 Here’s how to make this cute little whimsical masterpiece! IMG_7367-2 Flatten out the refrigerated biscuits using your fingers or a rolling pin and then layer them with butter.  Just butter those buns and call them biscuits….hehe. IMG_7395-2 Take each buttered little bun (hehe…I promise I’ll stop) and add your cinnamon and brown sugar. IMG_7419-2 Then you need to roll them up and you will slice them! IMG_7424-2 After that, you’ve got your cute little cinnamon rolls, but to make sure you don’t do what I did, we want to bunch them up together! IMG_7467-2IMG_7483-2 Once they are all nice and cozy, you’ll put them in the oven! After that, wait patiently while your home begins to smell amazing.IMG_7511-2 Tada!  Whip up a little glaze and eat your little heart out.  These are so stinkin’ good. IMG_7582-2 

Cinnamonkey Bread

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • tube of buttermilk refrigerated biscuits (6 biscuits)
  • stick of butter, softened
  • 1/2 cup brown sugar
  • ground cinnamon
  • 1/4 cup maple syrup

What to do:

  1. Preheat oven according to directions on package of biscuits.  Grease a cookie sheet (a loaf pan would also work) or line with parchment paper.
  2. Lay out the biscuits and flatten each one with your fingers or a rolling pin.  Try to get them as flat as possible, they do start to puff back up a little bit.
  3. Spread some butter on each biscuit and layer with brown sugar and cinnamon. (This recipe has a lot of wiggle room, you can do what you want as far how little or how much.)
  4. Roll each biscuit into a log shape and cut into 5-6 pieces.
  5. Place the little individual cinnamon rolls onto baking sheet or pile them into a loaf pan, sides touching as close as possible.
  6. Bake according to biscuit package directions (about 8-10 minutes) or until golden brown.
  7. After they are in the oven, get a small bowl and whisk together some maple syrup and cinnamon to make a thin glaze. Drizzle glaze over warm cinnamonkey bread.
  8. Pull apart the bread like monkeys and ENJOY! (finger licking is totally okay)

Notes: **The glaze helps make these cinnamon rolls extra moist and delicious.  The recipe works just fine without it!

Mini Pancake and Sausage Breakfast Bites

This is what happens when fluffy pancake blankets get cozy with a few sausage links and they go for a dip in a warm maple syrup bath.  Good things happen, friends, very good things.      IMG_7153First off, let me apologize for not posting a recipe last week!  I am so sorry I’ve been slacking!  Valentine’s Day came and went, (I’m still not engaged FYI) and life is suddenly crazy busy with a bunch of little things!  And I feel like they just keep coming!  The good news is, while I haven’t been blogging, I have been accomplishing things for Karlie and Oats!

One cool thing is that there are officially business cards floating around the Denver Metro area with my name on them!  I’ve been handing those things out like candy.  Another thing I did was filed my taxes!  Why is that significant, you ask?  Well, with my tax refund I plan to revamp the blog!  I’ve got a redesign planned, I’m working on getting a new camera, self-hosting talk is being thrown around…? AH!  I am nervous…but stinkin’ excited, too.  Keep checking back!  BIG THINGS AHEAD!

Meanwhile, back to this sticky, syrupy yumminess. IMG_7115 This little breakfast nugget is atop the high dive, suspended above a warm and sticky bowl of syrup.  It looks like he is ready to take the plunge. IMG_6987These little bites are so easy to make.  Get out the sausage links, pull the pancake mix from the pantry, heat up a little oil, and put some syrup in a bowl.  Cut, poke, dip, fry, and DUNK! Then you’re dunzo!IMG_7013

Mini Pancake and Sausage Breakfast Bites

  • Servings: Makes 16 bites
  • Difficulty: Easy
  • Print

Ingredients:

  • box of pancake mix
  • water
  • box of fully cooked sausage links (8 links)
  •  oil (for frying)
  • syrup for dipping
  • skewers or chopsticks

What to do:

  1. Empty about 1 1/2 – 2 cups of dry pancake mix into a medium-sized bowl.
  2. Add small amounts of water to pancake mix and whisk together until mix has no lumps, just enough to thin it out slightly.  Set aside.
  3. Heat oil on stove in deep pan.  (I used a pot and filled it 3 inches or so with oil.)
  4. If sausage links are frozen, place in microwave for 1-2 minutes.
  5. Cut each sausage link in half (you should have 16 halves).
  6. Press chopstick or skewer into one end of sausage link and dip sausage in pancake batter, coating evenly.
  7. Quickly submerge your pancake-batter-covered-sausage-on-a-stick into the hot oil, frying for a minute or two, or until it is browned, and transfer to a paper towel covered plate.  (If the oil is too hot, your outer shell will seem to burn before the inside batter is cooked.)
  8. Repeat process with each little chunk of sausage.
  9. Serve all those mini bites alongside warm maple syrup for dunking.
  10. ENJOY!

Low Carb (No Flour) Pancakes

use thisHappy January!

My golly, 2014 was the fastest year yet.  I cannot believe it is 2-0-1-5 already.  I feel like I was just getting used to writing 2014 on paper, and now I’m having to figure out how to change a 14 into a 15 without looking like a fool.   

I’m looking forward to this year, though.  It is going to be a good one, I just know it.  I’m hoping by the end of 2015 to have this blog loaded with yummy recipes that people are dying to try, so stay with me!  I promise it will get better, I’m still figuring things out 🙂

So…yes…it is officially January.  Sigh…January.  The month of resolution writing and weight-loss goal making and redos and start overs and all those good intentions.  Like everyone else, when January comes around in my world, my body reminds me that I’ve been overindulging for a little too long.

January is when I start to switch back to a low(er)-carb lifestyle to wean myself off the crazy sugar-filled feeding frenzies I’ve become comfortable with.  January brings a fridge full of hot dogs, lunchmeat, vegetables, eggs, and cream cheese.  With that, I’ve gotta come up with meals that are satisfying, yet still low in carbs.  I recently discovered that you can make pancakes without any sort of flour!  These Low Carb Pancakes are a great way to tame your sweet tooth and bring variety to a low carb diet.  Even if you are not trying to eat fewer carbs, this pancake recipe is absolutely gluten-free and easy! Hope you love it!

goodThis is the texture/color you are shooting for after the pancake is flipped.  You should let it cook long enough that there isn’t any wet liquid on top when you go to flip it.  After flipping, cook for another minute just to heat it through.  Don’t cook it too long, though.  They burn pretty quick and taste like burnt eggs.  I don’t know if you’ve ever burnt your eggs, but it is disgusting.  Don’t do it.IMG_5173Little stack of yum!topI got back from a quick trip to San Francisco this week and if you have ever been to San Francisco, you might recognize some of the things on my yellow coffee cup 🙂 It’s my new favorite!

potentialI crushed that entire stack with ZERO shame my friends.  Pancakes with coffee is one of my favorite meals.

SO good.  So, so, very delectably darn good.

puppancakesSomeone else wanted to try them too!

Low Carb (No Flour) Pancakes

  • Servings: Makes 5-6 (4-inch) pancakes
  • Difficulty: Easy
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Ingredients:

  • 3 oz cream cheese, softened
  • 2 eggs
  • packet of stevia or sweetener
  • 1 teaspoon of cinnamon

What to do:

  1. In a food processor or blender, blend all 4 ingredients together to create a thin batter mixture .
  2. Let batter sit until bubbles are settled (this helps pancakes cook properly)
  3. While waiting on bubbles, turn stove to low-medium heat and preheat pan.
  4. Grease pan with butter. (I greased after each pancake)
  5. Add small amount of mixture to create a 4-inch pancake (pancakes will be thin)
  6. Cook pancake for about two minutes, then flip.  (Pancakes are extremely delicate. I used a metal spatula.)
  7. Top pancake stack with butter and sugar-free syrup or add your own fruit!
  8. Enjoy!

 

Notes:  The good thing about eating low carb is that you don’t have to count calories!  The entire stack of pancakes has about 3 carbs total!

 

Cranberry White Chocolate Orange Cookies

IMG_4909Can you believe that it’s almost Christmas already?

Where did the time go?

One of my favorite family traditions is that each year at Christmas, my mom has us help her bake a bunch of cookies and then we put together cookie trays and share them with our neighbors and friends.

This year, I had to make one of my favorites.  It isn’t necessarily a Christmas cookie, but who cares!?  I think any cookie can be a Christmas cookie.  If I make it in December, I am calling it a Christmas cookie.

So Cranberry White Chocolate Chip Orange Cookies.  What a delectable combination, huh?  My grandma says that these could be eaten for breakfast because they are so lightly sweet and have such a fresh taste.  The dried cranberries are so yummy when mixed with white chocolate, and that hint of orange zest…oh yeah…it is the game changer.

IMG_4882This scoop looks just as good as a fully-loaded Carbine Action 200-shot Range Model air rifle with a compass in the stock and “this thing which tells time”.  That’s from A Christmas Story…Hello, Ralphie? Did you catch that?

Again, bear with me….it’s almost CHRISTMAS!

IMG_4891The dough looks so stinkin’ inviting and friendly.  Yes, I just called cookie dough friendly.  It’s always so nice to me….ha…okay.  Anyway, these cookies are scrum-diddly-umptious and you will want to make them again and again.  I promise!IMG_4898

Cranberry White Chocolate Orange Cookies

  • Servings: Makes about 3 dozen
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • zest of one orange
  • 2 1/4 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 cups dried cranberries
  • 2 cups white chocolate chips

What to do:

  1. Preheat oven to 350 degrees (F).
  2. With an electric mixer, cream butter and sugars into a large bowl.
  3. Beat in egg and orange zest.
  4. Stir flour, baking soda, and salt together in a separate bowl.
  5. Add flour mixture to creamed butter and sugars.
  6. Stir in cranberries and white chips with a spoon.
  7. Drop tablespoons or small scoops onto ungreased baking sheets
  8. Bake for 10-12 minutes until cookies are slightly golden.
  9. ENJOY and share with your neighbors!

**Store cookies in airtight container for best taste

 

Simple Cherry Cheese Danishes

Here’s to a having a laid back Saturday morning!

Hooray!

Even better, here’s to a laid back Saturday morning of waking up and feeling inspired to make something!

Even more hooray! 

Here’s to a Saturday morning of waking up and wanting to make something yummy for breakfast and then looking in my cabinets and realizing I have everything I need to make some super easy, super delicious Cherry Cheese Danishes that only take a little while to put together and don’t require tons of dishes for me to wash on my laid back Saturday morning!

There’s carnival music going on in my head right now…

Seriously, though.  These things are delightful.  Dessert for breakfast? Heck yeah.

And…it’s…Saturday, so why not…right?

These Cherry Cream Cheese Danishes are so easy.

They are made from a tube of refrigerated crescent roll dough, some cream cheese, a can of cherry pie filling, a little vanilla, and some sugar.  You can freeze the crescent dough ahead if you want, you don’t have to.  You definitely do not have to use cherry pie filling.  You could use any sort of topping you prefer.  If you’re running on Mother Hubbard’s cupboard, you could use jelly.  I’ve found that just about anything tastes good when mixed with cream cheese 🙂IMG_4619I used to eat crescent roll dough raw as a kid.  I always wanted to be the one to roll up the crescents because then I could tear off a piece of dough and eat it.  Weird, I know.

This is what the indented dough should look like.  Don’t worry about trying to pinch edges or any of that.  I dipped the lid of a spice container into some flour and indented mine.  Just make sure it is deep enough to hold all the yummy goodness you’re loading it with!IMG_4620

I am a cream cheese maniac.  If you are anything like me, once you test the cream cheese filling to make sure it is alright, you might consider just throwing in the towel and plopping down on the couch with a spoon and calling it good.  Don’t do it.  You’ll get sick.  If you find yourself having problems with this, email me.  We can work through the struggle together. 😉  This is what my loaded crescent slices looked like.  I’d say less is more, actually.  Next time I make these I will not overload them.  Some of the pastries boiled over because they were too full.  Still incredibly delicious, just not as pretty.IMG_4622You know the heavenly voices on Red Robin commercials? “Red Robin…yummmmmm!”

That’s what I’m thinking.  “Cheese Danishes….yummmmm!”

I was a little antsy this morning.  I was rushing the process.  Too much coffee.  I probably could have waited a little longer to drizzle my icing on top.  The icing started melting on some of them.

These are things I like to make.  It was easy, didn’t require too many ingredients, and it was all stuff I had in my kitchen.

Simple Cherry Cheese Danishes

  • Servings: Makes 12 pastries
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 can of refrigerated crescent roll dough
  • 1 can pie filling
  • 4 oz cream cheese (1/2 box)
  • 1/2 tsp vanilla
  • 3 tablespoons sugar

For a little drizzle on top: (optional)

  • powdered sugar
  • milk

What to do:

**If you prefer, place crescent roll can in the freezer for up to 30 minutes. (optional)

  1. Preheat the oven to 350 degrees (F).
  2. In a small bowl, beat cream cheese, vanilla and sugar with an electric mixer until smooth and fluffy.
  3. Open the crescent dough and use a sharp knife to slice the contents of each tube into 12 slices.  I divided my dough in half, and then sliced each half into 6 slices. (Don’t unroll them–they should look like cinnamon rolls)
  4. Lay your crescent slices onto ungreased cookie sheets, about 2 inches apart.  If your dough is more sticky than solid, you may want to try 6 slices per cookie sheet because the dough will spread out while baking.
  5. Indent the center of each slice to create a deep pocket for the filling. (You can use the end of the crescent package if you still have it, but fingers are just as convenient)
  6.  Add the cream cheese mixture and your choice of pie filling into the indented crescent slices, about half and half. (Fill the space, but not to overflowing)
  7. Bake in oven for about 15-17 minutes until dough is golden brown.
  8. For drizzle on top, mix 2 tablespoons of powdered sugar and a splash of milk in a Ziploc bag.  The glaze should be thick, like almost too thick to be liquid.
  9. When the pastries are cool, cut off a tiny corner of the Ziploc bag and drizzle over top.  (The glaze will not keep its solid form if you do not wait until the pastries are completely cool, so be patient!)
  10. ENJOY and share with family and friends!

**By the slim possibility you have leftovers, danishes can be stored in an airtight container for up to 5 days for best taste.

 

 

NOTE: Adapted from the lovely lady of Baking Bytes