Mini Breakfast Frittatas

My husband wanted an omelet this morning, so I decided to make an Italian spin on it. I whipped up these frittatas for him and he was, well, thrilled. But that's my husband. Hope you enjoy these as much as he did!

The best part of a frittata is that it is customizable! If you like lots of vegetables, throw them in! If you like lots of meats, (pancetta, proscuitto, bacon, ham) go for it! Anything you want, you can make!

6 slices of bacon (chopped)

1 pepper (sliced)

1/2 onion (sliced)

2 small potatoes (shredded)

3 cloves of garlic (chopped or pressed)

3/4 cup mozzarella (shredded)

4 tbsp pecorino

salt and pepper to taste

1/2 tsp oregano

just a pinch rosemary

fresh basil (chopped)

8 eggs

1 cup heavy cream

1. Saute onions, potatoes, garlic, bacon, and peppers in a skillet over medium-low heat until tender (about 10 minutes). Set aside.

2. Beat eggs, heavy cream, salt, pepper, oregano, basil, and rosemary together in a separate bowl.

3. Grease muffin pans and preheat oven to 375 degrees.

4. Layer each cup with a few tablespoons of vegetables and potato mixture (about half way full).

5. Top with a few tablespoons of eggs mixture. Tap the pan so it spreads evenly and then bake for 18-20 minutes.

Cookies Make the House a Home

I've been reading a lot about decorating with royal icing and have been dying to try it myself, but I needed a purpose to get myself in gear. Well, it just so happens one of my best friends of over 15 years is getting married next weekend. So I offered to make favors for the rehearsal dinner. I knew I needed to get in some serious practice first though. So I made a batch of cookies, made my "cookie cutters", and made a batch of royal icing and went to town decorating! It was such a fun baking adventure !This same friend of mine and her soon-to-be hubby happened to be buying their first home the same day I was practicing, so I knew just what to do with the extra dough and icing. I first saw this post a few weeks before on Annie's Eats and this was the perfect excuse to make these cookies. I am truly in love with royal icing !

Sugar Cookie Recipe (taken from Annie's Eats)
These cookies were prefect for decorating because they don't spread)

1 cup butter
1 cup powdered sugar
1 egg, beaten
1 ½ t. almond extract
1 t. vanilla
1 t. salt
2 ½ c. sifted flour

1. Cream butter on medium. Add powdered sugar.

2. Add in egg, almond extract(I was out of almond so I doubled the vanilla), vanilla, salt and flour. Let chill in fridge until firm.

3. Roll to about ¼” thickness on well-floured surface.

4. Cut with cookie cutters. Or you can do what I did and trace your design on a piece of card stock and cut it out. Then using a paring knife, go around the edge of your design. Place on greased cookie sheets.

5. Bake at 375° for 8-10 min. Cookies should not brown.


Royal Icing Recipe (also taken from Annie's Eats)

4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water

1. In a stand mixer, mix all ingredients together with a paddle attachment on low for about 10 minutes.

2. Place icing into air-tight containers, depending on how many colors you will need.

3. Add a very small amount of water to each container and stir it in well. When it has reached the consistency desired for piping, you can add food coloring if desired. I used the Wilton gel food coloring, which was wonderful.

4. Fill pastry bags and pipe around the outside edges of each cookie or any area you want to partition off. Let set for about one hour.

5. When finished piping, thin out the rest of your icing for flooding by adding small amounts of water until it reaches the desired consistency. The icing should be able to drop off a spoon and smooth back in with the rest of icing within 10 seconds.

6. Fill plastic squeeze bottles with flooded icing. Fill the desired area with icing and use toothpick to pull icing to the edges and fully cover the entire area.

7. Let set for 12-24 hours. Then decorate or trim with remaining icing. If it is too thin, you can add more powdered sugar to thicken it and pipe on decorations.

Cookie Sandwiched Cheesecakes

This is quick and simple variation of my cheesecake recipe made into cute little sandwiches. It's very easily adaptable to your own tastes. I'm a fan of chocolate chip cookies (the chewy kind) and Oreo's too! The only way to improve on this recipe would have been to have my own chocolate chip cookies or be really brave and make my own Oreos. Someday...
But for now, please enjoy these yummy handheld snacks! They are a perfect kid-friendly version of cheesecake!

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
1 teaspoons lemon juice
1 package of chewy chocolate chip cookies
1 package of Oreos (or any other cookies you like)


1. In a mixing bowl, beat cream cheese until fluffy.

2. Add sugar and continue beating on low.

3. Add eggs one a time and keep on low speed.

4. Add flour, lemon juice, and vanilla.

5. Stir in sour cream.

6. Place cupcake liners in pan. Put one half of an oreo(icing side up) or chocolate chip cookie(flat side facing up) in each liner.

7. Spoon cheesecake filling on top till just about full.

8. Top with corresponding cookie to finish.

9. Bake on 325 for 15 minutes.

10. I also took used some chopped Oreos as topping and some combined in the filling for a slightly different approach in some sandwiches.

Fried Zucchini Blossoms

Zucchini blossoms tend to get overlooked in the the average kitchen, but we are fans of these tasty flowers, especially when they are stuffed and fried. Really, what isn't good when it's stuffed and fried? These are no exception! This recipe is adapted from Kevin Kohler, Chef of Cafe Panache.

15 Zucchini blossoms, male flowers
1/2 cup ricotta cheese
1/4 cup shredded mozzarella
3 tbsp grated Pecorino Romano
2 tbsp mascarpone cheese
salt and pepper to taste
1 cup flour
2 eggs
1 cup of panko bread crumbs
oil for frying

1. In a small bowl combine the cheeses, salt, and pepper. Spoon into a pastry bag.

2. Open the flowers, wipe clean with a damp paper towel, and remove the stamens.

3. Now the tricky part! Open your flowers wide, but be very gentle. These flowers are quite fragile and if you rip it, the cheese will come out when frying.

4. Pipe cheese mixture into flowers and then twist tops and secure with toothpick.

5. Place flour, eggs, and panko in three separate shallow bowls. Beat the eggs with a fork.

6. Dip each blossom in the flour first(be sure to tap off the excess), eggs, and then panko.

7. You can refrigerate them now to make flowers firm or you can start frying.

8. Heat enough oil to fry in to about 375 degrees. Fry about 20 seconds per side.


9. Drain on paper towels and serve immediately with tomato sauce and we added some grilled bread drizzled with olive oil.

Black Forest Cream of Musroom Soup

My parents were recently told by their doctor to go on a strict diet in efforts to improve their health. My family is generally a pasta loving, big eating, fun times family. We tend to eat a bunch, because we love the philosophy of the Italian table. However, my parents are doing a switch away from eating meat, carbs, and dairy for the next two months. So I researched the diet and found some recipes, and there are definitely some fun and creative ways to eat even with restrictions. This recipe is taken directly from Dr. Fuhrman's website, which was full of great ways to eat healthy.


1/2 cup dried mixed mushrooms (optional)
2 pounds mixed fresh mushrooms (button, shiitake, cremini), sliced 1/4" thick
2 cloves garlic, minced or pressed
2 teaspoons herb de Provence
2 carrots, coarsely chopped
3 cups cauliflower florets, cut into small pieces
1 cup chopped organic celery
3 leeks, cut into 1/2 inch rounds
4 tablespoons no salt seasoning
5 cups carrot juice
3 cups water
1/4 cup raw cashews
1 tablespoon lemon juice
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 cans white beans, northern, navy, or cannellini (no salt)
1 5-oz bag organic baby spinach
1/4 cup chopped fresh parsley
Instructions:
If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces.

Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside.

In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and seasoning to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy.

Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted.

Serve garnished with fresh chopped parsley.