Cupcake Ice Cream Cups

Who doesn't love an adorable dessert?  These cupcakes are so cute I couldn't resist making them.  I pinned an image ages ago on pinterest and bought these cute little ice cream cups at Hobby Lobby right away and tucked them in my baking basket for just the right moment.  When we were invited to a BBQ a couple weeks ago I knew just what I wanted to take to the party...these cute cupcakes!  There is no recipe for these...just a doctored up cake mix baked in paper cups and frosting piped on top.  I already had sprinkles and cherries so this came together in a snap.  

I'll be on the lookout for more of these little cups the next time I am in a craft store.  Having them on hand saved me from having to run out and search for them at the last minute.  

Crustless Quiche

On nights where we are gone for soccer practices or games I need to have something prepped and ready to eat the moment we come home so that we can avoid stopping somewhere on the way or snacking on things because we are too famished to wait for dinner.  Many nights I will have soups, stews, crock pot meals, quesadillas, or grilled sandwiches ready to go at a moments notice.  The other day I looked in the fridge and saw that I was running low on everything...so I threw this quiche together and was delighted that it turned out so great.  You really can't go wrong with additions to the egg base...bacon, ham, peppers, cooked onions or leeks, mushrooms, and more would be great flavors to add in.  It is a great way to use up lots of bits that are leftover from meals you made throughout the week.

Crustless Quiche

4 eggs

1 cup milk

1 cup spinach

1/2 cup cooked protein - I had leftover cooked turkey meatballs

10 cheery tomatoes, halved

1/2 cup broccoli florets

1/2 cup cauliflower florets

2 T chives

1/2-1 cup shredded cheese

salt and pepper

Mix everything in a bowl and pour into a prepared glass pie pan.   Bake at 350 degrees for 35-40 minutes or until egg mixture is set and most of the moisture is gone from the bottom on the pan.  Serve with a salad and a toasted bagel, pita, or hearty bread.

Sweet Corn with Spinach and Egg

I have another super simple egg recipe for you today.  This one uses fresh sweet corn and spinach.  I bought half a dozen ears of corn from a farm stand and then boiled all of them for a few minutes.  I cut all of the kernels off into a bowl and then I stored it in the fridge and used it to make quick and easy breakfast or lunch dishes throughout the week.   Prepping ingredients in advance and making quick dishes helps me to eat healthy even when in a hurry to get the kids off to school on time.  This is one of my new favorite breakfast dishes.

Sweet Corn with Spinach and Egg

3/4 cup fresh corn kernels

1 cup spinach leaves

1 egg

1 T butter

salt and pepper

In a small sauté pan add a pat of butter and melt.  Add corn and spinach and cook until spinach is wilted and corn is heated through.  Season with salt and pepper and then transfer to a small plate.  Wipe pan with paper towel if desired and add a second small pat of butter and fry egg.  Place cooked egg on top of corn mixture and season with salt and pepper.  Serve with toasted pita bread.

Avocado Egg Pita

Inspired by an image I saw on pinterest I assembled this quick and easy pita with avocado and a fried egg.  I wasn't prepared for how much I would like this simple little meal.  I toasted the pita over the gas burner on the stovetop while I gently fried an egg.  I smashed half an avocado over the pita, topped it with the egg, and then seasoned with salt and pepper.  It was so creamy and the toasted pita was a perfect base.  Delish!!

Pizza Two Ways : Take Two

This picture doesn't do this pizza justice.  It was good...so so good.  Both sides were delicious...like, can't stop eating it, reaching for just one more nibble, oh-look-at-that-piece-wasn't-cut-straight-I-am-only-cutting-off-that-sliver-to-balance-it-out delicious.

I went with a thinner crust this time and browned up a bunch of Italian Sausage and then topped it with a whole ball of fresh mozzarella cheese.  All very good decisions I must say!  On one side I added red onion, spinach, and dollops of ricotta cheese...my favorite.  I left the ricotta off of one corner but I found out that it was an unnecessary step...the kids liked it with as well as without.

Sausage, Spinach, and Ricotta Cheese Pizza

for the dough (makes enough for two pizzas):

3 3/4 cups flour

2 1/2 t active dry yeast

3/4 t salt

3/4 t sugar or honey

1 1/3 cups water, room temperature

Mix flour, yeast, salt, and sugar in a medium bowl.  Add water and mix with a spoon until blended.  Cover the bowl and let rest at room temperature until doubled, about 2 hours.  Divide the dough into two portions.  

I like to sprinkle a bit of cornmeal on my sheet pan and then place the dough on top and press down with my hands.  This dough is meant to be thin and it takes a bit of elbow grease to get it stretched across the entire pan.  Keep working at it until you get it this and uniform.  Then spread your favorite sauce, cheese, toppings, and more cheese before baking at 500 degrees until cheese is melted and crust is browned.

Tartines Two Ways

I enjoy making these tartines for appetizers or with a bowl of soup for a light meal.  They are always a hit and pretty quick and simple to make but they always look impressive when served in large quantities!

Ricotta and Cucumber Tartines
1 baguette
olive oil
1 cup ricotta
1/4 chives
1 english cucumber
salt and pepper
Mix ricotta, chives, salt, and pepper in a medium bowl, set aside.  Slice baguette and place on a sheet pan.  Drizzle with olive oil and sprinkle lightly with salt and pepper.  Broil until toasted on top.  Remove and spread with a generous spoonful of cheese mixture.  Layer with sliced cucumber and season with salt and pepper.

Here is a link to a similar fava bean tartine...I based mine on one from La Tartine Gourmande.