Chocolate Mug Cake
This is the make at home, do it yourself, whatever, whenever, whoever, version of those ‘instant’ cakes and they are just TOO GOOD! You are now just 10 minutes from warm Chocolate Cake
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Lemon Poppy Muffins
It is now that time of year when the weather starts to turn warmer (in theory it should be at least), the days are get longer, we start thinking of shorts, tanks, & swim suits (yikes), and yearn for lighter spring flavors to go along with the lightless of our spring… These muffins fit the ‘light-spring-flavor-bill’ & have no butter: just heart-healthy olive oil!
Spinach & Mushroom Frittata
You are less than a 1/2 hour away from a delicious & healthy breakfast made to please! Use all those fresh veggies you have from the market, or the garden and enjoy a breakfast to thrill.
You can even switch out veggies and meats in this recipe to make this your go-to frittata that you can change your flavors as you and your family want. This was amazing as-is and was the perfect starter (with some garlic bread) to our Mother’s Day celebration this year. Get your fresh ingredients & enjoy breakfast to thrill… oh yeah – this would make a great “Breakfast for Dinner” meal too!
Not much to write – simple, clean, fresh flavors speak for themselves…
- 8 large fresh eggs
- 2 tbsp milk
- 1/2 onion – minced
- 1 tbsp extra virgin olive oil
- large handful fresh baby spinach
- 1 tsp sundried tomatoes
- 6 oz Portobello mushrooms – cut into bite size pieces
- < 1/4 cup Parmigiano Reggiano – grated
Preheat oven to 350 degrees. Crack the eggs into a bowl, add the milk, sun dried tomato and Parmigiano. Whisk together until well combined. Season with salt and pepper, set aside. Into a cast iron pan (or other oven safe pan) add the olive oil and onion and saute approx 2 minutes over medium heat, stirring frequently. Add mushrooms, reduce heat to low and continue to stir while cooking until mushrooms have released their water. Add spinach and cook just until just wilted. Season with salt and pepper.
Pour egg mixture into pan and stir gently to combine. Allow to cook until the sides begin to set up. Transfer to oven and cook until eggs are no longer giggly. Approx 15 mins {check it every so often} Transfer to serving plate & enjoy immediately.
Chocolate Balloon Cups with Peanut Butter Mousse
To sum up these chocolate cups with peanut butter mousse: my dad (my most honest and pickiest critc) said [mumbled] “you can make these whenever you want” through his full mouth, to which my mom responded with just a really extreme head nod since her mouth was full and she’s a lady! So what are you waiting for!?! Get off the computer and start making these (or pencil these in for the next event on your calendar where you want to impress)
Manicotti stuffed with spinach & ricotta
Stuffed Shells and Manicotti were not and Italian food that I grew up with (or had ever made before this year), probably because they are not as easy as most other pastas. With just a little bit of time (assemble the night before – the way you would lasagna) you can have the awesome flavors you want with the beautiful presentation you crave!
Chai Tea – make your own mix at home
There is just something about starting the day with a nice cup of tea. Many people think of this as a winter activity, but these people must be the ones who do not enjoy the nice crisp mornings of Summer (and Spring and Fall).
Wake up and smell the roses (and a warm cup of a tasty beverage). I love coffee, but when I have time to make a good cup of tea – I love it more than anything. I have recently gotten into chai and whenever I have a bag of chai it leaves something to be desired! After doing some searching I came across a great starter chai mix (which I can pre-mix in larger portions and having sitting around) at All Recipes and then I found another make & drink 2 big cups recipe at Chat & Chew.
I currently can not wait to use the Groupon Gift Certificate I bought for myself to Milford Spice Company to get some whole spices to use for Chai – and other stuff as well! So – anyone have any good recommendations for spices that I should get!!?
CHAI (from All Recipes)
- 4 cups water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 cups light soymilk
- 1/4 cup Stevia Extract In The Raw® Cup For Cup
- 6 black tea bags (or equivalent leaves)
Place water, cinnamon, cardamom, ginger, nutmeg and cloves in pot and bring to a boil. Add soymilk and return to boil. Add tea bags (or equivalent leaves), remove from heat and cover. Let steep for 5 minutes and strain. Add Stevia Extract In The Raw and stir to mix. Serve hot or chilled over ice.
Chai Tea – Chat & Chew style
- 2 whole cloves
- 4 cardamom pods, crushed, or 2 teaspoons ground cardamom
- 1/2 cinnamon stick or 1/8 teaspoon ground cinnamon
- 1 slice fresh ginger or 1/8 teaspoon ground ginger
- 4 teaspoons Darjeeling or other black tea leaves (4-6 tea bags?)
- 1 tablespoon dark brown sugar
- 1 cup whole milk (vanilla almond milk)
In a medium saucepan, combine 4 cups water with the cloves, cardamom, cinnamon,and ginger and bring to a boil over medium-high heat. Turn the heat off and add the tea, letting it steep for about 3 minutes. Add the brown sugar and milk, and simmer on low heat for 2 to 3 minutes (do not boil), stirring to dissolve the sugar. Strain the liquid into a container with a spout, and pour into teacups. Serve hot.