Sunday night breakfast for dinner is one of my most favorite meals that I cook all week. Weekday mornings are so rushed and everyone is usually in such a hurry to get out the door that our morning meals are less than extraordinary. BUT Sunday night is a different story. I normally have a little more time to invest in our final meal of the weekend.
Last night I made Sunny Side Egg Cups for dinner and they were a big hit. Even though I had extra time, they only took about 20 minutes to make. Now that I know how easy they are to make - these could even make these for a quick weekday breakfast too.
I decided to leave them plain and let everyone personalize their own egg with "toppings." (Sausage, turkey bacon and fresh herbs) We all agreed that these Sunny Side Egg Cups were so good that we need to have them again soon.
Sunny Side Egg Cups
6 slices bread
1 Tablespoon butter, melted
1 ounce cheddar, shredded
1/4 teaspoon salt
1/4 teaspoon pepper
2 sliced turkey bacon, cooked and diced
2 Tablespoons sausage, cooked
fresh herbs, chopped (basil, oregano, thyme, rosemary)
With cut sides facing, place 2 bread halves in each of 6 greased muffin cups. Bake 5 minutes.
Bake 18 minutes at 37 or until desired doneness. While egg cooks, prepare toppings. I chose turkey bacon, sausage, fresh basil, rosemary and oregano as my "toppings".
My other favorites were a sausage/oregano egg cup and a rosemary/turkey bacon egg cup.
The possibilities for these Sunny Side Egg Cups are endless. Tomatoes, hash browns, salsa, ooohhhh baby. We are going to have to have these again soon - just so that I can make a Mexican Sunny Side Egg Cup.
Key West is on my bucket list of places that I want to visit. Even though I haven't made it there myself, I've seen a lot of photographs of this picturesque paradise and talked to a lot of people that have traveled to Key West which only makes me want to visit even more. One of the things that I'm most excited about when I do make it to the island is eating as much Key Lime Pie as I possibly can. Conducting my own personal taste test in search of the "best" key lime pie in the keys. I can only imagine how much better the silky smooth treat will taste when sitting at a corner cafe on the island of Key West.
I've heard that there are slices of pie dipped in rich dark chocolate and served on the street corners in Key West. Is there any wonder why I'm anxious to visit this tropical paradise? Since visiting the Keys isn't in the near future for me, I decided to create my own version of a chocolate dipped key lime pie pop.
I made a batch of these little treats a week a couple of weeks ago and then stored them in the freezer until Easter. I served these on my Easter dessert buffet. Needless to say - everyone else liked them just as much as I did.
Key Lime Pie Pops
Melt butter and add graham cracker crumbs and brown sugar for crust.
Whisk together filling ingredients.
Spoon filling over crust and bake 15 minutes. Cool 10 minutes in pan.
Peel off paper liners and insert a stick into each pie. Return to freezer for another hour.
Melt chocolate and dip each pie into melted chocolate. Place on waxed paper lined baking sheets to cool.
Serve on trays or stand in glasses to serve.
These key lime pie pops are easy to make and really delicious but the best part is that you can keep a batch in your freezer all summer long. Key Lime Pie pops make the perfect little summertime treat.
Easter is one only week away. (eeekkk) I've got to do lots of grocery shopping to do this week, some house cleaning, some cooking and some baking but one thing that I've already marked off of my Easter "to-do" list is dessert for Easter dinner. I've got some cute Easter cookies tucked away in my freezer AND this carrot cake roll.
If you're a fan of the infamous pumpkin roll that is popular at Thanksgiving and Christmas time, then you are in for a treat. This yummy dessert is now making a Springtime appearance! A moist and delicious carrot cake rolled around a sweet ad creamy filling makes this an almost irresistible dessert.
Not to worry if you don't have yours already made and put in the freezer for your Easter dinner - there is still time. You can make a carrot cake roll this week and impress all of your Easter dinner guests. It's not hard to make and it makes a nice addition to any springtime dessert menu.
Carrot Cake Roll
For the Cake:
Beat eggs on high speed for 5 minutes or until thickened.
Beat in sugar, oil and vanilla.
Combine dry ingredients. Fold into egg mixture with a rubber scraper.
Fold in carrots.
Combine filling ingredients in mixer until smooth.
Carefully unroll cake and spread filling over cake.
Wrap in plastic wrap and place in the freezer until firm. Slice while frozen.
Even frozen, this roll never gets completely firm. It defrosts almost immediately so I will take mine out just before I serve it so that the creamy filling is still nice and cool and the cake will still be soft.
This may look like the same breaded chicken that I've posted over and over again but I can assure you - this recipe is like no other. A double whammy of cheese and a bright burst of lemon sets this chicken apart from my other chicken recipes. I love this chicken. (Can you tell?) It's crazy delicious and it's super easy to prepare on a busy weeknight.
Lemon Chicken Romano
Bake 15 minutes or until internal temperature reaches 165.
Serve with slices of fresh lemon and a fresh basil leaf.
This recipe seems like it would be better suited for summer but is there ever really a bad time of year to enjoy lemon chicken? Be different - celebrate Fall with Lemon Chicken Romano. (After all - you've got plenty of days of turkey eating in the near future.)
Do you want to know the reason that I've had to walk an extra lap around the block every morning? I can give you a very simple three word answer: LEMON BLUEBERRY CUPCAKES.
It probably goes without saying that these cupcakes are the close cousin to my very popular lemon cupcakes. Until I started baking cupcakes professionally,I had no idea how many people LOVED lemon cupcakes. It is not a flavor that I ever dreamed would be at the top of my leader board in sales. I literally sell dozens of lemon cupcakes every month - so many, in fact that I get tired of baking them.
In my attempt to break out of the lemon cupcake routine, I've experimented with some new flavor additions to my traditional lemon cupcake. I've made a lemon cupcake with a sweet raspberry filling, a lemon and strawberry swirled cupcake and most recently, a blueberry filled lemon cupcake. Turns out - all of these lemon varieties are big sellers. Who knew that Southerners were such big lemon fans?
These cupcakes are extraordinarily beautiful and they are equally delicious. Don't be intimidated by the two tone swirled buttercream - it's easier than you think.
Lemon Blueberry Cupcakes Cream Cheese Frosting
1 1/4 cups sifted all purpose flour 16 ounces cream cheese
1 1/2 cups sifted cake flour 1 cup butter
1/2 teaspoon baking soda 4 cups powdered sugar
1 1/2 tsp baking powder 1/8 teaspoon salt
1 teaspoon salt 1/2 teaspoon vanilla
1 1/2 cups sugar 2 Tablespoons heavy cream
2/3 cup vegetable oil 1/2 teaspoon lemon extract
1/3 cup vegetable shortening, room temperature 1/4 cup frozen blueberries
1 tsp good quality vanilla extract 2 Tablespoons sugar
2 tsp pure lemon extract 1 teaspoon cornstarch
3 large eggs
1 1/2 cups buttermilk
zest of 1 lemon
1/2 cup frozen blueberries
Beat in eggs, one at a time and lemon zest.
Add dry ingredient to mixture, alternating with buttermilk.
Fold in blueberries.
Scoop batter into paper lined muffin cups.
Bake 24 minutes at 350.
For frosting: Combine cream cheese, butter, powdered sugar, vanilla cream and salt in bowl of mixer. Beat with paddle attachment until smooth and creamy.
Add lemon extract and a drop of yellow food coloring to the other half of the cream cheese frosting.
Swirl cream cheese onto cupcakes.
Whether you prefer plain lemon, strawberry lemon, raspberry lemon or blueberry lemon - you just can't go wrong with these cupcakes.
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