sweet potato hash with baked egg!

Being allergic to potatoes makes breakfast time stink, sometimes. Potato hashes, hash browns and the like always have me yearning for something comparable. Sometimes when I go out for breakfast, I’ll order grits for my side, but usually I just huff and puff and get a side of fruit. This morning, I had a little extra time on my hands – my husband worked until the early morning and wanted to sleep in – so I helped myself to some melon and made a slow meal. We had a sweet potato and some chorizo, and I decided to give a hash a shot. If you have a lot of time on your hands, make it all at once like I did – or, make the hash the night before and then bake in the egg the next morning. Either way, you’ll end up with a hearty, potato free meal, that felt and smells exactly like the real thing!

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What you need:

  • 1/2 onion, diced
  • 1/2 tbs butter
  • 1/4 lb chorizo
  • 1 sweet potato, cubed
  • 1 garlic clove
  • 2 tsp rosemary
  • 1 tbs olive oil
  • 2 eggs

Preheat oven to 450.

In a pan over medium high heat, melt butter. Add in onion, lower heat to medium and brown for about 15 minutes. Set aside.

In another pan, cook chorizo. Set aside.

In the meantime, toss together sweet potato, olive oil, garlic and rosemary and spread onto a foil lined baking sheet. Bake for 30 minutes. Pour into a bowl and add chorizo and onions. Cover and refrigerate until next day, or if doing it same day, separate into two ramekins and lower oven temperature to 425. Make a well in each ramekin and crack your egg into it. Add salt and pepper and bake for 15-20 mins – until egg whites are solid.

ENJOY!

carrot (birthday) cake!

This week, my amazing husband turned 30 years old! Tuesday, the 25th, was his birthday. I baked him a carrot cake and we had a bunch of friends over to eat it. It was a lot of fun and the cake was delicious! It was bouncy and moist. I’ve been baking mini cupcakes so often that I forgot how moist and delicious a normal cake can be! I feel like I have been missing out. I made two 9″ rounds and layered them with cream cheese frosting that I colored to be a pastel orange (husband’s orders) and topped with shredded coconut. BEST BIRTHDAY CAKE EVER. It made me feel good to please my carrot cake loving husband and all of his friends. I’ll probably make him the same cake again next year!

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What you need:

CAKE

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 3 cups shredded carrots

FROSTING

  • 4 cups powdered sugar
  • 1/2 cup butter
  • 8oz cream cheese
  • 1 tsp vanilla
  • orange food coloring (optional)
  • 1 cup shredded coconut (optional)

Preheat oven to 350. Grease and flour two 9″ pans.

Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl. Set aside.

In a mixing bowl, beat together eggs, oil, sugars and vanilla. Add in your dry ingredients and mix until just combined. Pour into your prepared pans.

Bake for 25-30 minutes. Remove from oven and allow to cool in pan for 10 minutes.

In the meantime, beat together all of your ingredients for the frosting except for the coconut.

Remove cakes from pans and trim tops so that they are flat. Frost the top of one cake, put the other on top, repeat, then frost the sides. Coat with coconut if you’d like.

ENJOY!

pasta with mushrooms and cherry tomatoes!

Pasta is my go to meal when I’m feeling extra hungry. It doesn’t take too long to make, and is super filling! Usually, I like to pair my pasta with a simple marinara, but yesterday, the sun was shining and that inspired me to create something a little more fresh. I had some baby bella mushrooms and cherry tomatoes, and decided to whip together a quick olive oil based “sauce”. What was nice about it, is that each flavor stood out on its own – every bite was a little different! It was a great lunch for a spring day.

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What you need:

  • 1 pint cherry tomatoes
  • 1 cup sliced mushrooms
  • 1/4 cup diced onions
  • 1 clove garlic, minced
  • 1/2 lime, zested
  • 1/2 tsp oregano
  • 1 1/2 tbs olive oil
  • salt and pepper, to taste
  • parmesan cheese, to taste
  • 12 oz pasta of your choice

Cook pasta according to box – set aside.

Heat olive oil over medium high heat in a large nonstick pan. Add onions, sliced mushrooms and salt and pepper. Saute until they’re soft and tender. Add lime zest, garlic, oregano, tomatoes and a little more salt and pepper and cook for 2-3 more minutes – until tomatoes are warmed through. Remove from heat and squirt a little lime juice on top. Toss with your cooked pasta and top with parmesan cheese.

ENJOY!

strawberry banana mini muffins!

It’s been about a month since I introduced the mini muffin tin into my life, and let me tell you, our love affair is still going strong. Mini muffins are cute and take less time to bake – it’s also ok to eat a few mini muffins, where as with regular muffins, that’s not the best idea. I can’t see myself ever making a full size muffin again, but who knows, people change. If you aren’t as into mini muffins as I am, you can always make my recipes in a normal sized tin, just add about 8-10 minutes to your bake time!

Last night, I made strawberry banana muffins. I have never had a strawberry muffin before, but I had some berries that needed to be eaten up to avoid getting too ripe so I gave em a shot. They aren’t very sweet, so they make a perfect breakfast muffin. This morning, I ate 5. It’s safe to assume they’re fantastic.

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What you need:

  • 1/4 cup unsalted butter
  • 1 egg
  • 1/2 tsp vanilla
  • 1 banana, mashed (the riper the better)
  • 1/2 cup strawberries, cut into little pieces
  • 1 1/8 cup flour
  • (heaping)1/4 cup sugar
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Preheat oven to 350.

Melt butter in a sauce pan and bring back to room temperature. In the meantime, put flour, baking powder, salt, sugar, cinnamon and baking soda together in a large mixing bowl and set aside. In a smaller mixing bowl, whisk together mashed banana, egg and vanilla. Add cooled butter and whisk until smooth. Fold strawberries into your dry mixture and make sure all of them are coated with flour to prevent sinking while baking. Pour your wet into the dry and mix until just combined. Fill lined mini muffin holes with batter 3/4 full and bake for 12 minutes. Allow to cool.

ENJOY!

banana mango smoothie!

Every day I am a little more pregnant, and every day I feel a little more tired. Its hard for me to want to get up and cook and clean and do all of the normal things that I do every day. Enter, the blender. In just a few minutes, I can make myself a yummy smoothie, and I find that starting the day with a little fruit and protein gives me just the right boost to take care of all of the other things I need to do – not to mention smoothies are so dang good!! It’s like having dessert for breakfast – and ya’ll know how much I love dessert! Today, I made a banana mango smoothie. It is creamy, sweet and delicious. This recipe makes 2 smoothies (or one enormous one).

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What you need:

  • 1 banana, broken into pieces
  • 1 cup chopped mango
  • 1/2 cup greek yogurt
  • 1/2 cup milk (I used almond)
  • 6 ice cubes

Put all of your ingredients into a blender. Blend on high until smooth. Pour into cups.

ENJOY!

perfect boiled egg!

Boiled eggs are one of my favorite breakfasts. I personally like the yolk a little runny – I guess you could call them soft boiled. It took me a while to find a way to boil eggs and not have the white part be weird and chewy or to over do the yolks, but once I figured it out, my love for boiled eggs grew. My favorite thing about boiling eggs is that you can just stick them in a pot and take care of a bunch of other things while they cook – they require absolutely no attention! If you like your boiled eggs super runny, lose a minute from my instructions, if you like them super hard, add two or three. With Easter right around the corner – this recipe could be more useful than you’d have imagined!

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What you need:

  • Small pot with lid
  • Egg(s)

Fill pot with about 2″ of water , drop your egg(s) inside and cover. Turn burner on high heat and set timer for 10 minutes. When timer goes off, remove eggs from water, run under cool water, peel and ENJOY!

chocolate marshmallow pops!

Do you ever feel like you want to be domestic and make some delicious eats, but can’t muster up the strength to do it? If so, this recipe is the recipe for you! It is super easy – it involves microwaving – and the end result is a delicious and adorable lollipop that people might even be impressed with. It’s a total win.

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What you need

  • 15 marshmallows
  • 15 lollipop sticks
  • 2 cups chocolate chips
  • sprinkles (optional)

Put marshmallows in a microwave safe bowl and microwave in 30 second increments, stirring each time. In the meantime, stick lollipop sticks in your marshmallows and line a baking sheet with parchment. Once your chocolate is melted, dip your marshmallow pops into it, then coat with sprinkles (if you want) and stand on your parchment paper. Once every marshmallow is dipped, place baking sheet in the freezer for about 25 mins. Allow to thaw for 5 mins before serving.

ENJOY!

lemon pound cake bites!

The last few days have been so beautiful here in Portland. The sun has been shining and it’s been a nice breezy 60 something. I can’t complain. My husband and I have been taking out dog on long walks together and getting food or tea. I wish that neither of us ever had to work and that the weather was beautiful like this all the time – but thats impossible! When the sun started to go down yesterday, I wasn’t ready to lose the sunshine, so I decided to make some sun inspired treats – lemon pound cake!! As you all already know, I am totally obsessed with my mini cupcake tray, so I made them bite sized. They are perfect little bites of sunshine.

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What you need:

  • 1/2 cup butter
  • 1 1/2 cup flour (plus extra for cupcake tin)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup plain greek yogurt
  • 1 tsp vanilla
  • zest and juice of 1 lemon + extra wedge for glaze
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cup powdered sugar

Preheat oven to 350. Butter and flour cupcake tin or line with paper liners and set aside.

Combine flour, baking powder and salt in a bowl and set aside.

Combine yogurt, lemon juice and zest and vanilla in another bowl. Set aside.

In your mixing bowl, beat butter and sugar until fluffy. Add eggs, one at a time. Add 1/2 of your flour mix, then 1/2 of your yogurt, then flour again and yogurt.

Fill each cupcake hole 2/3 full.

Bake for 12 minutes.

In the meantime, combine juice from your lemon wedge (should be about 1.5 tbs) and powdered sugar to make your glaze. If its too thick, add water 1 tsp at a time until you reach your desired consistency.

When cakes are cool, drizzle glaze on top.

ENJOY!

poached egg and avocado toast!

Over the weekend, my husband and I decided it was time to change up our bathroom a little. We have had the same shower curtain and bathmat since we lived in our old apartment and decided to get rid of them! We drove to bed bath and beyond and got ourselves a new, memory foam bathmat and a cute black and white striped shower curtain. Since we made our decision super fast, we decided to browse around the store a little bit. I’ll tell you, my husband and I could do some real damage there. Both he and I love to buy things, be them necessary or absolutely stupid and that place could honestly destroy our bank accounts. Luckily, we made it out of there without going too crazy – but we did get an egg poacher – and I can say with full fledged honesty that it has changed my life. This morning we had one of my favorite breakfasts ever, but instead of with a fried egg, the egg was poached and that makes it healthier and even more delicious if you ask me! I found it to be so amazing, I had to share with you guys!! This recipe will make you two poached egg and avocado toasts.

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What you need:

  • 2 eggs
  • 2 slices of ham
  • 1/2 avocado
  • 1/2 tsp lemon juice
  • tsp olive oil
  • 2 slices of bread
  • salt and pepper

In a medium saucepan, poach two eggs. (If using a poacher like mine, boil about 1in of water, crack eggs into egg holder, reduce heat and cover for 8 mins. If poaching without a poacher – good luck – I’d ask google for help.) In the meantime, mash avocado in a bowl with olive oil and lemon juice and set aside. In a small pan, brown your ham slices to your liking while toasting your bread at the same time. When everything is finished, put toast down first, then ham, then avocado and then egg. Top with salt and pepper. ENJOY!

triple chocolate mini cupcakes!

WHOA! CHOCOLATE OVERLOAD!!

I have really been craving a chocolate cupcake for a while now, and for some reason keep pushing the urge away and moving on, but not today! After I had my banana smoothie this morning, I went right for the cocoa powder and whipped up some triple chocolate cupcakes! So far, I’ve eaten two. I think that I should probably give some away or my thighs might be mad at me tomorrow!! They are a nice, rich chocolate cupcake with dark chocolate chips inside, topped with a light, creamy chocolate butter cream which I sprinkled mini chips and gold dusting sugar on top of for a super cute and super tasty treat.

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What you need:

CUPCAKES

  • 2/3 cup flour
  • 1/8 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup and 2 tbs cocoa powder
  • 1/8 tsp salt
  • 1/4 cup dark chocolate chips
  • 1 tbs and 1.5 tsp butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 tsp vanilla
  • 1/2 cup milk

FROSTING

  • 1/4 cup butter
  • 1 1/3 cup powdered sugar
  • 1/4 cup half and half
  • 3/4 tsp vanilla

Preheat oven to 350. Line a mini cupcake tray with paper liners.

Combine flour, cocoa powder, baking soda/powder and salt in a bowl and set aside. In a mixing bowl, cream together butter and sugar until fluffy. Add egg and vanilla and mix until combined. Add half of your dry ingredients to your wet, then some milk, then the rest of the dry and the rest of your milk and mix until combined. Stir in chocolate chips. Fill each cupcake liner 2/3 of the way full and bake for 12 minutes.

In the meantime, put all of your frosting ingredients together and beat on high speed until light and fluffy.

Cool cupcakes before frosting.

ENJOY!