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Cream Cheese Frosting

I have been using this cream cheese frosting recipe on my bundt cakes and sheet cakes regularly. I especially love it on carrot cake and banana bread / cake or cupcakes.  You could also use it to frost cinnamon rolls!  This recipe is adapted from Baked by an Introvert . I cut the recipe in half and left out the orange zest. This is enough for a good layer of frosting on one bundt cake. Above: Frosted Carrot Cake Above: Frosted Banana Cake Cream Cheese Frosting Ingredients 1/2 cup salted butter, softened 1 8oz package cream cheese, softened (full fat - brick form) 2 cups confectioners’ sugar 1/2 tablespoon meringue powder 1 teaspoons vanilla extract pinch of salt Directions Whip the butter and cream cheese with an electric mixer on medium speed until well combined.  Use a large bowl so the sugar doesn't fly everywhere when you add it. Add sugar, meringue powder, vanilla and salt. Beat on low to combine (so you don't make a mess), then on high until the frosting is fluffy.  This

Mini Feta and Spinach Crustless Quiche Muffins

Here's an easy breakfast or brunch idea! I absolutely love quiche!





Mini Feta and Spinach Crustless Quiche Muffins
Makes 12 quiches

Ingredients
  • 1 teaspoon olive oil
  • 1/2 cup chopped red onion
  • 1 cup chopped mushrooms
  • 1 cup frozen, thawed and squeezed spinach
  • 1/2 cup crumbled feta
  • 4 large eggs
  • 1/2 cup 2% milk
  • salt
  • pepper
  • Greek seasoning blend
Directions
  1. In a frying pan, heat the olive oil over medium heat. Cook the mushrooms and onions in the oil for about 5 minutes or until they become golden. If the pan gets too dry, add a tiny splash of water. If you're not trying to lose weight, add butter!!!
  2. Add the spinach to the pan and cook for just a minute. Allow this mixture to cool for about 10 minutes while you preheat your oven to 400F and grease up your muffin pan.
  3. In a bowl, beat together your eggs, milk, salt, pepper and seasoning blend (or save this and sprinkle it on the top if you want).
  4. Divide the spinach mixture among the 12 muffin cups. Divide the egg mixture (it'll take about 1/4 cup each). Bake for about 10 minutes or until cooked through. Test them with a tootpick. They're great for reheating. I haven't tried to freeze them.

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