Tag Archives: eggs

Spring Break: Orlando/Cocoa Beach – Sunday & Monday morning

On Sunday we went out for brunch at First Watch.

brunch is great!

I had the Parma Hash which they describe as: “Two eggs* any style atop a hash of fresh, seasoned potatoes, Italian sausage, house-roasted Crimini mushrooms, onions and tomatoes with melted Parmesan, mozzarella and fresh herbs.”

As you can tell from the description, it was amazing. It came with an English muffin, but I chose to substitute a fresh lemon poppyseed muffin for $.90 more.

with a cuppa fruit

so cheesy!

After that we went to Cocoa Beach. It was packed, as some spring breaks are occurring at the moment. However, it was really windy and cold. We stayed for over an hour and then went around town a bit before heading back. And of course from my picture you can’t tell it was crowded, you’ll just have to believe me!!

Cocoa beach

The other place we visited in Cocoa Beach was Ron Jon’s surf shop, which if you’ve driven on a highway in northern/central Florida, you’ve probably seen a sign for.

ron jons

RON JON

Apparently they’re open 24 hours. Seems like that would be a big draw in a place where a lot of things seem to close around 5. We ended up going to Downtown Disney to look around and have dinner. We chose Wolfgang Puck Express based on their menu, which included creme brulee and pizza.

I had the 4 cheese & pesto pizza.

pizza

And of course creme brulee. It was very filling.

so big!

The next morning, we went to breakfast/brunch before it was time for me to drive back home. We went to Toojay’s.

Toojay's

I had the Meat Lover’s Skillet, which included sausage, bacon, onions, green peppers, tomato, eggs (obviously), and cheese. It also came with toast and we ordered a grilled blueberry muffin to split.

eggs and such

toasty

muffiny

The muffin was so good. We stopped by Sweet by Holly next door as well, for their Monday special (mini cupcakes for $1 each)

I got a lemon mini and a white chocolate raspberry. I could eat about 50 of those raspberry cupcakes and probably still not get enough; it was amazing. The lemon one was okay.

sweeeeeet

so cute

perf

Post & photos by: Melissa


(Salted) Dark chocolate truffle cookies

I decided to try my hand at making some cookies I saw over on How Sweet it Is.

These turned out very delicious (though I only ended up salting about half of them, because I was in a hurry to get them into the oven every time I was baking a new batch) and they didn’t spread as much as I expected them to. I also experimented with using my Silpat baking mat for the first time. It was great! I didn’t have any wax paper, so I just laid this down on my baking sheet and baked the cookies on it. This made for great, easy clean-up. You just wash the mat afterward and everything is clean (minus the bowls and utensils you used for prep!) These are really rich, dark chocolate cookies and I loved them. I did not choose to dip them in chocolate and sprinkles, but I would have if I’d had more time and I might the next time I make these!
AS A WARNING, YOU WILL NEED TO LET THE DOUGH SIT FOR 4 HOURS TO OVERNIGHT BEFORE BAKING.

RECIPE FROM HOW SWEET IT IS, adapted from THIS. Makes approx 30 cookies.

Ingredients:

6 tablespoons unsalted butter
4 ounces bittersweet (mine was 60%) chocolate, chopped
2 cups dark chocolate chips
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate/dutch process cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
coarse sea salt for sprinkling

Recipe:

1. Melt your butter, bittersweet chocolate and HALF OF THE chocolate chips in a bowl. I microwaved mine in 40 second increments, stirring when necessary, until completely melted. Allow mixture to cool.

butter is healthy, not quite a whole stick

chocolate deliciousness

fancy chocolate bar

baking chocolate broken up

goopy chips

smooth and melty

2. In a small bowl, combine the flour, cocoa powder, salt and baking powder. Set aside.

cocoa-y

flour-y

with salt and baking powder

all mixed up

3. In the bowl of an electric mixer (if you’re lucky enough to have one!) or in a regular large bowl, add your sugar and eggs and beat/whisk on high/quickly for about two minutes or until light and fluffy.

sugars

light and fluffy

4. Add vanilla and melted butter/chocolate mix, and stir until combined  (1-2 minutes.)

vanillas

vanilla mixed in

stirred in the chocolate

5. Scrape down the sides of the bowl and your whisk or mixer attachment, and add the mixed dry ingredients. Stir in with spatula until fully combined.

combining the flour

6. Fold in remaining chocolate chips.

chocolate chips for days

chocolate chips: WITH OUR POWERS COMBINED

7. Cover with plastic wrap and place in fridge for a minimum of 4 hours, to a maximum of overnight.

8. Remove from fridge when ready to bake. Line ungreased baking sheet with parchment paper or Silpat. Wet hands and roll the dough between hands into 1 inch dough balls, placed 2 inches apart on baking sheet. This is when you can slightly salt them if you want. Bake for 9-10 minutes (in my experience, 10-12.) If baking in batches (which, lets face it with 30 cookies that’s pretty likely) place the dough back in the fridge, covered, between batches. When you remove the cookies, you can salt them again lightly if you want to. I did not. Be careful when removing these, you may want to let them cool a little, because they may be gooey. I placed them on a baking rack to cool, which did not take long.

six dough balls on my Silpat

with salt

cookies are delicious

9. Enjoy your cookies (WITH MILK!) These are great with milk because they’re so rich.

baking rack

Post by: Melissa
Photos by: Melissa


Hummingbird cupcakes with zesty lemon cream cheese frosting

Hello!

Long time no see. Recently I purchased the Food Network cupcake app and I thought I would share my experience with one of the recipes. (All credit to Food Network!)

I decided to make the Hummingbird cupcakes because I already had many of the ingredients, including pineapple and bananas. So let’s get into it! One note: I made a half batch of frosting because I don’t like to over-frost, and I left about 4 cupcakes unfrosted for those who like it a little less sweet. Also, as a note, I used a KitchenAid Mixer for mixing (courtesy of my mother.)

Serves: 24

Ingredients for cupcake:

2.5 cups chopped ripe bananas
1 cup chopped pecans
1/2 cup finely chopped fresh pineapple
2.75 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
 1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large, room-temperature eggs
1.75 cups granulated sugar
3/4 cup vegetable oil

Ingredients for frosting: (this is the half batch I made, double for a “full batch” or lots of frosting)

 1, 8-oz package of cream cheese (room temperature)
.75 stick (3 oz) of unsalted butter (room temperature)
1/2 tablespoon of finely grated lemon zest
1 teaspoon vanilla extract (I used the full teaspoon though I was making a half batch)
1 cup confectioner’s sugar

Recipe:

1. Preheat oven to 350 degrees Fahrenheit.

2. Line your cupcake tins.

3.  Chop bananas, pecans, and pineapple, and combine in bowl.

thin slices

4. Add 1/2 cup flour to bowl with fruit and nuts.

5. In another bowl, combine the remaining 2.25 cups flour, baking soda, cinnamon, ginger, nutmeg and salt.

6. In another bowl, beat the eggs and sugar with an electric mixer until it thickens (about 5 minutes).


7. While beating, gradually add the oil and scatter the dry ingredients from above over the top.

8. Next, fold in the banana/nut mixture.

9. Fill muffin cups.

10. Bake! I baked for 25 minutes, though you may need to adjust your time depending on your oven.

11. Enjoy! Wait for these to cool before frosting.

Recipe for frosting:

1. Add cream cheese and butter (both softened) to large bowl and combine with mixer until smooth.

2. Gradually beat in lemon zest and vanilla.

3. Add confectioner’s sugar to mixture and beat until smooth (again).

4. Refrigerate mix about 20 minutes, or until set.

5. To finish cupcakes, ice as desired.

6. At last! Enjoy!

photos by: Melissa
post by: Melissa


Raspberry bars

As promised here are some delicious raspberry bars made with jam that we picked at a U-pick farm in Ferndale. These bars are the perfect snack, dessert or maybe even breakfast!

Ingredients:
2.75 cups flour
1 cup sugar
1 cup finely chopped pecans (praline or normal)
1 cup melted butter
1 egg 

Step 1. Chop up pecans ahead of time. Make them pretty small like below. Preheat oven to 350 degrees.

Step 2. Combine pecans, sugar and flour in a large mixing bowl.

Step. 3 Melt butter and add to mixture with egg.

Step. 4 Mix all ingredients together till it forms a crumbly, but moist dough that sticks together.

Step 5. Press mixture to bottom of greased baking dish. A casserole dish works great for this. Set aside 1.5 cups of the mixture to crumble on top.

Step 6. Add jam and spread to edges. Leave about 1/3 inch on the sides, the jam will spread to it.

Step. 7 Crumble 1/2 cup on top cover all jam and the sides.

Step 8. Bake for 40 minutes at 350 degrees or until crumbs are golden brown. Check around 30 minutes to make sure it isn’t burning. After it’s done take out and let it sit for 3 hours and then cut in pan and enjoy.

Post by Colin
Photos by Colin and Melissa


Breakfast for Dinner: Huevos Rancheros

I always seem to have a craving for Mexican food. However, when Colin suggested huevos rancheros I was hesitant. I’ve never liked incorporating eggs into my meals other than a simple scramble for breakfast, or fried eggs alongside some toast or an English muffin. However, this turned out very well!

Ingredients:

6 eggs
6 flour tortillas
1/2 can chili
1 can diced tomatoes
1/2 Tablespoon Dried ground ancho pepper, cumin, chili powder, red pepper flakes
Rice a Roni Mexican Rice (optional, side dish) 

Recipe:

1. Fry all the eggs to your preference.

(Be sure to pepper the eggs)

2. Combine chili and tomatoes in a pot and cook on low heat.

3. Add the spices to the chili mixture and cook until liquidy like a sauce.

4. Cook tortillas in microwave or on stove.

5. Place tortillas on a plate, with an egg on each.

6. Drizzle with sauce and whatever other toppings you would like.

7. Plate with Rice a Roni Mexican rice, refried beans, etc.

8. Enjoy!

Post by: Melissa Rook
Pictures by: Melissa Rook and Colin Diltz


Pork fried rice

I love Asian food! From teriyaki to gyoza (which may be posted later this week, we’ll see) it’s one of my favorite things to eat.

When my dad worked in Seattle he used to bring me pork fried rice from Uwajimaya and comic books from Kinokuniya bookstore. So I would call this comfort food, as it reminds me of my childhood. 🙂

Ingredients:

3 large cloves garlic, minced finely
2 small heads of broccoli, chopped
1.5 large carrots, chopped
4-5 stalks of green onion (or chives, one)
3 eggs
1/2 large onion, chopped
1.5 lb of pork, chopped and seasoned with salt & pepper (you could also substitute chicken, beef, or shrimp)
1 cup of peas
rice of your choice (be sure this is done before the rest of the mixture!)
salt and pepper
olive oil
1/4 cup soy sauce and 1/4 cup water (1:1 ratio) 

Recipe:

1. Chop garlic, broccoli, carrots, green onions and onion.

2. Chop pork and season with salt and pepper.

3. Cook garlic in a tablespoon of olive oil until golden.

4. Add cubed pork, cook thoroughly.

5. Transfer mixture to plate or bowl.

6. In the same pan, cook the onion, carrot and broccoli on very low heat. Add peas halfway through.

7. Transfer veggies to separate bowl to rest.

8. Add the eggs to the pan, on low heat, and scramble with green onion slices.

9. Add pork and stir.

10. Add vegetables and mix.

11. Add rice and stir mixture.

12. Make soy sauce and water mixture. Stir and add.

12. Cook down until liquid is gone.

13. Enjoy!

Photos by: Colin Diltz
Post by: Melissa Rook