How to make eggroll in a bowl | Food Recipes

This Eggroll in a Bowl recipe has all the flavors of a traditional egg roll, cooked in a skillet, without the fried wrapper! The low carb way to enjoy your favorite Chinese takeout food!
Play the new video below to see how to make my Eggroll In A Bowl recipe in action – it’s so easy!

I’ve told you in a few posts that I’ve been dabbling in the Trim Healthy Mama diet for the past two months. It’s really hard to completely stick to any diet when I have this blog to run, haha! I had about 25 lbs to lose and I’m 15 down now, so I would say that it works – it just comes off slowly. That’s probably due to the fact that I stick to the eating plan MOST (not all) of the time! I have to sample things that I make, you know… 😉

It’s especially difficult to be on any diet when you have a family to cook for each night, too. Essentially, dinners need to be either low carb or low fat to be “on plan.” I would hear some mumbling over some of the dinners I tried out on them, but NOT this one! It’s so much healthier than a traditional eggroll because there’s no deep fried wrapper!

One of the amazing women in the Trim Healthy Mama Facebook group created the idea for this recipe, and it has been one of my favorite dinners to make ever since! My version below is quite a bit simpler, and it really does taste like an eggroll in a bowl! I would make sure you use low sodium soy sauce, because the sausage is quite a bit salty on its own.

How to make eggroll in a bowl | Food Recipes

How to make eggroll in a bowl | Food Recipes
How to make eggroll in a bowl | Food Recipes

INGREDIENTS :

  • 1 lb ground sausage
  • 1 bag dry coleslaw mix (shredded cabbage and carrots)
  • 5 cloves garlic, minced
  • 1/2 cup soy sauce (low sodium preferred)
  • 1 teaspoon ginger
  • sliced green onion

INSTRUCTIONS :

  1. In a large, deep skillet, brown sausage.
  2. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
  3. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
  4. Pour soy sauce mixture into the skillet and stir,
  5. continuing to cook over medium heat for about 5 minutes or until cabbage is wilted,
  6. but still a bit crunchy. Serve with sliced green onion.

You can find complete recipes of this eggroll in a bowl – video in mostlyhomemademom.com

HOW TO MAKE MONSTER COOKIE BARS | FOOD RECIPES

HOW TO MAKE MONSTER COOKIE BARS | FOOD RECIPES

Flour-less monster cookie bars are the perfect back-to-school snack! They freeze really well and who can resist these bars loaded with oatmeal, peanut butter, chocolate chips, and m&m’s?!

Are you ready for back-to-school? This is my first year sending a child to “real school”, like at an elementary school where he is there all day and rides the bus. I’m so nervous but yet so excited. I know he will love it.

With back-to-school comes the dreaded, “I’m starving mom!” the second they walk in the door. I remember doing that growing up, so I am sure my sweet little kindergartner will do the same thing. These (no flour!) monster cookie bars are so delicious and perfect for an after school snack to fill their little bellies after a long day.

The recipe makes an entire cookie sheet, so I always freeze some and pull them out when needed. I just put a couple in a Ziploc bag and freeze them that way. They only have to sit out for several minutes to thaw a bit or you could microwave for 20 seconds or so.

I mean, seriously!? WHO can resist that? I am a sucker for all things ‘monster cookie’. The combo of peanut butter, oats, and those cute mini rainbow m&m’s just can’t be beat.

I will note that this recipe calls for both quick oats and old-fashioned (regular) oats. You could use all quick, but I have found that using all quick oats results in a tough/dense cookie bar. Splitting the oats results in a soft and delicious cookie bar. Another tip is to use a pizza cutter to cut these into squares. I do that every time and it’s so easy!

HOW TO MAKE MONSTER COOKIE BARS | FOOD RECIPES

HOW TO MAKE MONSTER COOKIE BARS | FOOD RECIPES
HOW TO MAKE MONSTER COOKIE BARS | FOOD RECIPES

INGREDIENTS :

  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) salted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups quick oats
  • 3 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1-2 cups mini m&m’s
  • 1 cup mini chocolate chips

INSTRUCTIONS :

  1. Heat oven to 350 degrees. Prepare a cookie sheet by lining it with parchment paper.
  2. In large bowl, combine brown sugar, granulated sugar, peanut butter, and butter.
  3. With a hand-held blender, mix until pale in color and combined.
  4. Add the eggs and vanilla extract. Blend together.
  5. Add in the oats and baking soda.
  6. With a rubber spatula or wooden spoon, mix by hand until combined.
  7. Add in the m&m’s and chocolate chips (reserve some for top of bars if wanted).
  8. Stir together well until combined.
  9. Dump onto your parchment lined cookie sheet and spread out.
  10. This will take several minutes, but it can be done.
  11. Sprinkle the reserved m&m’s and chocolate chips on top (if wanted).
  12. Press down slightly into dough.
  13. Bake for 18-20 minutes. The edges will be lightly browned and the middle will still look pale and underdone, but it will finish baking as it cools.
  14. Let cool for at least an hour so the bars can firm up and come together.
  15. You do not want to over-bake these!

You can find complete recipes of this MONSTER COOKIE BARS in togetherasfamily.com

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

#SundaySupper knows sometimes it is time to push good manners aside because food is always more fun when you can eat it with your hands. So this week it’s a menu of Finger Foods for Dinner or Dessert. Whether you want a make-ahead breakfast to grab on the go or prefer to eat brinner, just make a batch of this recipe for Broccoli, Ham and Cheese Egg Muffin Cups.

The other day I was looking at the Timehop app on my phone and there was a video of The Bug as a baby shoveling yogurt into his mouth without bothering to use any utensils. I was the proud mama gushing about how great it was that he was figuring out how to feed himself, even if he was still struggling with the spoon. I was laughing that I would have a big mess to clean up, but it didn’t matter because it was all part of the learning experience.

Fast forward five years to my almost-six-year-old and he still eats the same way. And I am still cleaning messes. And I’m not gushing or laughing anymore.

I like to think my husband and I have good table manners and that we are capable of passing these down to our children. In fact, I am pretty confident that we do and we can because my three-year-old brandishes a fork and spoon just fine. He still makes a mess, but he is slow and methodical and manages to get most of the food into his mouth.

The Bug, from the first day I gave him solid food, has made it his mission to get the food into his mouth as fast as possible, and if using a utensil is going to slow his progress, then he is going to forego all manners and appropriate dinner table behavior and dig in with his hands.

Sometimes I have to just choose my battles. And trust me, with two small boys, sometimes fork usage is the least of my concerns for a peaceful meal. So you can imagine how thrilled The Bug was when I told him that this was acceptable finger food…

Broccoli, Ham and Cheese Egg Muffin Cups are as tasty as a broccoli, ham and cheese omelet, but in a much cuter package. Plus a package that is totally acceptable to pick up and eat with your hands. And especially convenient because you can make a bunch at a time and keep them in the fridge for the week, or even pop in the freezer for when you need a quick breakfast on your way out the door on busy mornings.

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes
How To Make Broccoli, Ham and Cheese Egg Muffin Cups | Food Recipes

INGREDIENTS :

  • 1½ cups chopped cooked broccoli
  • 1 cup diced ham
  • 1 cup (about 4 oz.) shredded cheddar cheese
  • 12 eggs
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

INSTRUCTIONS :

  1. Preheat your oven to 350°F and coat a muffin tin with nonstick cooking spray.
  2. Divide the broccoli and ham between the cups in the muffin tin.
  3. Top each with a slightly heaping tablespoon of cheddar cheese.
  4. Crack the eggs into a large bowl,
  5. add the dry mustard, kosher salt, and pepper, and lightly beat.
  6. Divide the egg mixture evenly between the muffin cups.
  7. You’ll need about ¼ cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.
  8. Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.

You can find complete recipes of this Broccoli, Ham and Cheese Egg Muffin Cups in cupcakesandkalechips.com

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

Happy weekend. Did you know yesterday was cheese pizza day? I went on a four mile run then celebrated by literally inhaling almost an entire margherita pizza chased down by a spicy grapefruit margarita from Burch in Minneapolis. Oh and I can’t forget about the carrot cake either.

Yes, my friday nights are my eat whatever I want nights. And I do take full advantage of it.
If you follow any sort of diet or eat clean, you know that it’s important to have your cheat meals! Those little cheats actually help you to stay on track with your healthy eating habits since typically after you indulge, you end up wanting to get right back to your routine.

For me, this is critical. If I miss my cheat meals, I get bored and start feeling like my diet is restrictive. Thus I must find fun and exciting ways to get my little treats in; these muffins are a wonderful way to do it!
I know you probably think I am obsessed with muffins by now. Or all things made with bananas. And that would be true.

I’m choosing to share this particular muffin recipe because it’s one of my go-tos. This past week I posted the recipe on my Instagram and you guys basically went nuts over them. I figured they deserved to be on the blog for easy access, too!

Damn it, just crown me the muffin woman right now. Or not. I don’t know.
These banana muffins are healthy and lightened up from the traditional muffin which can have over 300 calories and be loaded with sugar and fat. I’d rather save my calories for spoonfuls of almond butter.

I’ve found in my baking experiments that making healthy baked goods isn’t that difficult; it just takes a little practice. I’ve been making these muffins for over a year and they never fail me.

Here are my simple secret substitutions for lightened up muffins:

Whole wheat flour: We want some whole grains up in these! Whole wheat flour has more nutrition than regular all-purpose. It also adds a nutty delicious flavor to the muffins. Now go buy a bag!
Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full. I always use plain nonfat greek yogurt; it has the least amount of sugar and is similar to sour cream so it’s great for baking.
Honey instead of sugar: I used an all natural sweetener instead of sugar. Honey also adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it. There’s only 1/4 cup in this entire recipe!

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes
How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

INGREDIENTS :

  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender.
  4. Blend on high for 1 minute or until well combined, smooth and creamy.
  5. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  6. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached.
  7. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.
  8. Muffins are best served warm and even better the next day.
  • NOTES 
    If you want to make the muffins a bit smaller, you can make 15 instead of 12 and each muffin will be around 136 calories. You’ll also need to reduce baking time a bit, as muffins will bake faster since they’re smaller.
    Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.

You can find complete recipes of this Skinny Banana Chocolate Chip Muffins in ambitiouskitchen.com

HOW TO MAKE BLACKBERRY CRUMB BARS | FOOD RECIPES

HOW TO MAKE BLACKBERRY CRUMB BARS | FOOD RECIPES

These cheery, blackberry crumb bars are a summertime favorite and make a perfect afternoon snack or simple dessert.
I need some tips from some experienced mothers. How do you get your babies to take their medicine? Yesterday, my baby was diagnosed with his first ear infections, one in each ear :'(. In the past, giving him medicine hasn’t been a problem and he would drink it right down.

But, he is determined this thick, sticky white antibiotic is the last thing he is going to swallow. I’ve tried rationalizing and talking it through with him, telling him it will make him feel better. Apparently, feverish five-month olds are not the most rational creatures on the planet.

The nurse I talked to at the Dr’s office recommended squirting it into the side of his cheek and then massaging his throat to make him swallow. Sounds easy enough in theory, but that doesn’t account for his flailing arms and wriggly little body. It has become a two person operation to give it to him. Just 17 more doses to go.

HOW TO MAKE BLACKBERRY CRUMB BARS | FOOD RECIPES

HOW TO MAKE BLACKBERRY CRUMB BARS | FOOD RECIPES
HOW TO MAKE BLACKBERRY CRUMB BARS | FOOD RECIPES

INGREDIENTS :

For the crust and topping :

  • 3 cups all-purpose flour
  • ¾ cup cold butter, cut into pieces
  • ¾ cup granulated white sugar
  • ½ teaspoon salt
  • 3 large eggs, beaten

For the blackberry filling :

  • 4 cups blackberries, halved
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • ¾ cup granulated white sugar

INSTRUCTIONS :

  1. Preheat oven to 375 F. Grease a 9 x 13 inch baking pan.
  2. Stir together the flour, ¾ cup white sugar and salt, cut in the butter with a pastry blender until the butter is in pea-sized pieces.
  3. Stir in the beaten eggs with a fork.
  4. Press half of the dough into the bottom of the baking dish.
  5. Cut the blackberries in half, toss them with the lemon juice, cornstarch and sugar.
  6. Sprinkle them over the crust in the pan.
  7. Sprinkle with the other half of the dough mixture.
  8. Bake at 375 F for 30-35 minutes, or until lightly browned. Let cool completely.

You can find complete recipes of this BLACKBERRY CRUMB BARS in chocolatewithgrace.com

How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes

There are two things I always scour a restaurant menu for: doughnuts and tater tots. My obsession with the former has been well documented around these parts (See: Easy Glazed Doughnut Holes and Doughnuthon), while the later is just now making its debut. But before you go reaching for the potatoes, can I gently encourage you to make a mad dash for the cauliflower instead?

Yes, indeed. Potato-less cauliflower tots, a.k.a. a veggie-packed, slightly cheesy, absolutely easy alternative to the traditional finger food we all know and love.

Aside from being the ultimate way to sneak veggies into any meal, cauliflower tots have many redeeming qualities:

  • They’re made with only five ingredients. Sweet!
  • They’re baked, rather than fried.
  • They’re a (nearly) starch-free side dish or snack.

Suddenly craving cauliflower? Preheat your oven, grab the veggies and feel free to fancify these tots by tossing in fresh herbs or spices for added zing.

Then all that’s left to do is dip and dunk in your choice of sauces, from ketchup to roasted garlic aioli and beyond. Phew. An entire post about tots and not a single Napoleon Dynamite reference.

(Now give me some of your tots!)

How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes

How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes
How To Make 5-Ingredient Baked Cauliflower Tots | Food Recipes

INGREDIENTS :

  • 2 medium heads cauliflower, cut into florets
  • 1/4 cup small diced onion
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely ground breadcrumbs
  • 1 large egg

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Grease a nonstick baking sheet liberally with cooking spray.
  2. Bring a large pot of salted water to a boil.
  3. Add the cauliflower florets to the water and cook them just until fork tender, 5 to 10 minutes.
  4. Thoroughly drain the florets and transfer them to a food processor.
  5. Pulse the cauliflower for a few seconds just until the it breaks down into small pieces (about the size of grains of rice). (Do not overmix the cauliflower or the mixture will be too wet to form.)
  6. Measure out 3 packed cups of the cauliflower and add it to a large bowl. (See Kelly’s Notes.)
  7. Stir in the diced onion, Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. (The mixture should be roughly the consistency of mashed potatoes.)
  8. Using your hands, scoop up 1- to 2-tablespoons of the mixture and mold it into a tater tot shape.
  9. Place it on the prepared baking sheet and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart.
  10. Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped.
  11. Remove and serve with ketchup, pesto, hummus or your preferred dipping sauce.

You can find complete recipes of this 5-Ingredient Baked Cauliflower Tots in justataste.com

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

Chocolate Mousse Mini Oreo Cheesecakes – mini cheesecakes with thick Oreo cookie crust topped with light and creamy chocolate mousse.

Perhaps you thought : Oh no, here is another in a series of cheesecake recipe!!! But this ain’t just a regular cheesecake. Nope, not at all! Here’s Oreo cookie crust + cheesecake + a huge cloud of mouthwatering chocolate mousse frosting+ an extra Oreo cookie on top. They are mini, they’re decadent, and they’re simply irresistible.

It is usually said that the mini cheesecakes are better than the regular size cake because you have a whole cheesecake for yourself, but this time it won’t be enough. I’m sure won’t be able to stop at just one cupcake.

I have to admit, this delicious combination of cheesecake and chocolate mousse was not my idea.More than a year my mouth waters every time I see the picture of Mini Oreo Cheesecakes with Chocolate Mousse from Yes to Yum on Pinterest. However the site no longer exists so unfortunately I never get the recipe.

I decided to make something like that myself. I start with a regular cheesecake base and let it sit atop simple Oreo cookie crust, the same crust I used so many times. It’s all went smoothly and then it was time to make frosting. I simply love, love, chocolate mousse, but I want it to be creamy, full of flavor and not just a simple chocolate whipped cream which people use to call chocolate mousse.

Besides the cream and chocolate in my version it must have a few egg yolks ( in this case it’s three egg yolks,so I don’t have any leftover to throw away because I only use egg whites for the cheesecake). And to make this mousse extra special, I added some crushed Oreos in it.

It turned out better than I imagined. I used to finished my cheesecakes with a thick layer of chocolate ganache, but after making these Chocolate Mousse Mini Oreo Cheesecakes I found a perfect match – cheesecake and chocolate mousse.

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes
How To Make Chocolate Mousse Mini Oreo Cheesecakes | Food Recipes

INGREDIENTS :

For the Oreo Crust:

  • 18 whole Oreos-crushed into a fine crumbs
  • 1/4 cup unsalted butter- melted

For the cheesecake filling:

  • 16 oz cream cheese- softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup sour crème
  • 1 Tablespoon flour
  • 3 egg whites
  • 1 teaspoon vanilla extract

For the chocolate mousse:

  • 3 egg yolks
  • 6 Tablespoons powdered sugar
  • 1 2/3 cups heavy whipping cream
  • 5 oz semisweet baking chocolate-finely chopped
  • 4-5 Oreos crushed
  • 2-3 Tablespoons milk (or more if needed)
  • 16-18 mini Oreo cookies for garnish

INSTRUCTIONS :

To make the crust:

  1. Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
  2. Stir together melted butter and finely crushed Oreo.
  3. Press 1 heaping Tablespoon of mixture into the bottom of each liner.
  4. You should have enough for 16-18 cups.
  5. Bake for 5 minutes and allow to slightly cool.

To make the cheesecake filling:

  1. In a large bowl beat the cream cheese on medium speed until completely smooth.
  2. Add the sugar and sour cream and beat on medium speed until combined.
  3. Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
  4. Beat in the vanilla extract and flour.
  5. Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes.
  6. Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.

To make the chocolate mousse:

  1. In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
  2. Remove from heat and stir in chopped chocolate until it’s melted completely.Let it cool to room temperature stirring occasionally.

You can find complete recipes of this Chocolate Mousse Mini Oreo Cheesecakes in omgchocolatedesserts.com

How To Make Toasted Butter Pecan Cake | Food Recipes

It’s one of my favorite things to experiment with new flavors and recipes, especially when it comes to cakes. When people think of layer cakes they usually think of white, yellow, and/or chocolate. Sometimes carrot or lemon come to mind. There are so many great recipes out there for different cakes.

This past February I made a Cherry Layer Cake and it was simply incredible! AND of course, this particular cake here, Toasted Butter Pecan, well… let’s just say if you’re a fan of pecans, you won’t be disappointed.

What gives this cake that signature “Butter Pecan” flavor is toasting the pecans in a skillet with some melted butter. It smells AMAZING! Just like the ice cream. That is the very first step to this cake since you want to set your pecans aside to cool. It’s vital that you do this or else you may create cooked portions of cake batter upon adding hot nuts. Not ideal.

The cake batter itself seems to be based off the old-fashioned 1-2-3-4 cake (1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs). That is if you don’t count the extra 1/4 cup of butter used to toast the nuts. I’ve never made a 1-2-3-4 cake before. I wasn’t completely impressed with it, but I didn’t think it was bad (kind of dry).

I will say though, if you have a favorite white or yellow cake recipe, you should use that instead (this is mine) and then follow the same step for making the toasted butter pecans, add them in, and absolutely use this frosting recipe. If you want to use your own 2 layer recipe instead of a 3, then you’ll need to use less pecans, maybe just 1 1/4 cups would be perfect.

I really thought this cake was just lovely. Just so old-fashioned in nature, I was completely impressed. I chose to keep it simple with the decoration. I am not big on fancy piping of cakes, simply because I haven’t done it enough to be any good at it. So I decided to press finely chopped pecans into the side of the cake and then just fluff and swirl the top of the cake with a small offset spatula to give it a pretty appearance.

Oh and before I forget to mention- the frosting. If you like to have plenty of frosting when frosting your cake, you may want to use 1 1/2 times the given recipe. I had just enough for the 3 layers with this cake. It made me a little nervous.

If you decide to make your own 2 layer cake recipe, then you will have plenty, but for the 3 layer I highly recommend making more frosting especially if you are planing on piping. And I should also mention that the frosting recipe is SOOOOO delicious!

How To Make Toasted Butter Pecan Cake | Food Recipes

How To Make Toasted Butter Pecan Cake | Food Recipes
How To Make Toasted Butter Pecan Cake | Food Recipes

INGREDIENTS :

  • 1¼ cup butter, softened, divided
  • 2 cups chopped pecans
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk

FROSTING:

  • 2 pkgs (8 oz each) cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 1 pkg (2 lbs) confectioners’ sugar
  • 2 tsp vanilla extract
  • 2 to 3 Tb milk, as necessary
  • extra chopped pecans for garnish, optional

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Butter and flour three 9″ round cake pans.
  2. In a medium heavy skillet, melt ¼ butter over medium heat.
  3. Add pecans; cook until toasted and fragrant, about 4 minutes.
  4. Spread across sheet of foil to cool.
  5. In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
  6. In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes.
  7. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  8. Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2).
  9. Fold in toasted pecans.
  10. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean.
  11. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.
  12. FOR FROSTING: In a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.

You can find complete recipes of this Toasted Butter Pecan Cake in laurassweetspot.com

How To Make Baked Spinach and Eggs | Food Recipes

How To Make Baked Spinach and Eggs | Food Recipes

Have I already mentioned that I love hot cooked breakfast? Perhaps just a million times! I am a creature of habit, that’s why. I grew up in our island of Marinduque having cooked breakfast all the time. Everyday. It was the norm.

We had rice for breakfast everyday – almost always accompanied by eggs and with some meat cooked in a variety of ways (pork tocino, beef tapa or perhaps even some left-over fried chicken) and yes, even fish – whether smoked (Tinapa) or fried (Daing – first comes to mind)! Of course, I should not forget the Ma-ling (Chinese Spam) or the more expensive Spam! I won’t mind having them everyday though I will probably gain a few pounds if I do so. 🙂

But that’s just the way it is, I assume, in most houses in the Philippines. Breakfast is almost like dinner in the sense that people still eat together whenever they can. Kids have to be up early for school and parents need to prepare for work so it makes sense for everyone to eat together.

Well, at least it was like this in our house when we were growing up. There’s only one cook – whether it was my mom or a helper who makes breakfast so it’s impractical to cook each breakfast dish on piecemeal basis. If you want to eat a later breakfast, you may, but it would be a cold one.

How To Make Baked Spinach and Eggs | Food Recipes

How To Make Baked Spinach and Eggs | Food Recipes
How To Make Baked Spinach and Eggs | Food Recipes

INGREDIENTS :

  • 6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach*
  • 4 eggs (can increase to 6 if you are using more spinach)
  • Salt and freshly Ground Pepper, to taste
  • 1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total)
  • Baking spray or a little oil for greasing

INSTRUCTIONS :

  1. Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs. See photo above. Set aside.
  2. Place the spinach in a deep skillet or a large frying pan.
  3. Add a little water (2-3 Tablespoons).
  4. Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes.
  5. Use either your hand or a spatula to pack in the spinach.
  6. Drain the excess water well especially if you are using frozen spinach.
  7. Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
  8. Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper – lightly because Feta cheese is pretty salty on its own.
  9. Sprinkle the crumbled feta cheese on top
  10. Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking.
  11. I like mine well-done but some like eggs that are a little runny.
  12. Whatever you like as long as the eggs are susbtantially cooked inside, it’s fine.
  13. Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!

You can find complete recipes of this Baked Spinach and Eggs in manilaspoon.com

HOW TO MAKE BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE | FOOD RECIPES

HOW TO MAKE BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE | FOOD RECIPES

A fudgy bottom layer of brownie is topped with rich and silken cheesecake, then a layer of egg-less edible cookie dough is spread on the top and drizzled with melted chocolate.  This is the ULTIMATE cheesecake for the ULTIMATE dessert lover!  Brownie bottom cookie dough cheesecake deliciousness!

Remember a few weeks back when I shared these Vanilla Chai Cheesecake Bars and let you in on a little secret of mine? About how I had a fear of baking a full on cheesecake…. well, I challenged myself and did it! Well, not fully I guess, since this isn’t a classic cheesecake… but I think it’s even better.

I mean c’mon, it’s like three desserts in one! Rich and fudgy brownies, silky cheesecake and classicly sweet cookie dough. And of course I had to be extra decadent and drizzle a bit of melted chocolate over the top because… well, chocolate 😉

You’re already having a rich piece of cookie dough cheesecake, a little extra chocolate isn’t going to be a problem right? Go ahead, drizzle a little more on, it’ll be our little secret 😉

I made this brownie bottom cookie dough cheesecake for my husband’s birthday and let’s just say between us and the kids, we were fighting over who got the last piece!

This dessert may look fancy and complicated because of all the layers, but really it’s super easy.
Just mix up the brownie batter and bake it. While it’s baking, mix up the cheesecake batter. No need to cool the brownie first, just remove the pan from the oven, pour cheesecake batter over the top and return to the oven. Once the cheesecake is finished, it’s going to have to cool for a bit.

It needs to be firm before you add the cookie dough layer on top, otherwise it’ll mush and not look so pretty. You’ll need to chill the cheesecake for 4 hours or overnight, so plan ahead 🙂

The cookie dough layer on top is completely egg-less, so no salmonella worries here!  Honestly, I think it tastes JUST like regular cookie dough, so it makes a great treat to whip up and eat by the spoonful as well.  Stay tuned for another recipe using the egg-less cookie dough!

HOW TO MAKE BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE | FOOD RECIPES

HOW TO MAKE BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE | FOOD RECIPES
HOW TO MAKE BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE | FOOD RECIPES

INGREDIENTS :

  • 1/3 cup milk chocolate chips
  • 1 tsp vegetable oil

BROWNIE LAYER:

  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour

CHEESECAKE LAYER:

  • 18 oz cream cheese (2 – 8oz bricks and 1/4 of another 8oz brick), softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or greek yogurt

COOKIE DOUGH LAYER:

  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup sweetened condensed milk
  • 3/4 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

INSTRUCTIONS :

BROWNIE LAYER:

  1. Preheat oven to 350 degrees F. Line bottom of a 9″ springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
  2. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
  3. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
  4. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn’t cook the eggs.
  5. Use a wooden spoon to stir in flour until just combined.
  6. Pour batter into prepared pan in an even layer, and bake for 25 minutes.

CHEESECAKE LAYER:

  1. Remove brownie pan from the oven and set aside.
  2. Reduce oven temperature to 325 degrees F.
  3. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture is smooth.
  4. Take care not to mix too quickly, or air bubbles will form.
  5. Pour cheesecake batter over brownie layer in pan.
  6. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer inserted into the center reads 150.
  7. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour.
  8. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.

COOKIE DOUGH LAYER:

  1. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH speed until light and fluffy.
  2. Beat in sweetened condensed milk and vanilla extract.
  3. Beat in salt and flour. Stir in mini chocolate chips.
  4. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
  5. This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
  6. If you can’t spread the cookie dough, gently press pieces together to “spackle” the cookie dough onto the cheesecake.

You can find complete recipes of this BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE in thechunkychef.com