You may have noticed these little pictures of mine on Instagram (amrosenthal, if you want to be friends!) over the Thanksgiving holiday, chronicling my breakfast preparations. For the record, they’re delightful, delicious, and really, really, easy to make. A few people asked for the recipe, and of course I’m more than happy to share so that I’m not the only one eating breakfast for lunch (and dinner, ahem) around here.
As a side note, I don’t really do measurements on recipes, people. I’ll do my best to estimate, but this one is pretty much foolproof. You’ve got this.
Here’s what you need:
- A mini muffin tin
- Olive oil
- Wontons (24 dumpling size, or 6 egg roll size, cut in quarters)
- 5 eggs, beaten (with salt and pepper if desired)
- Sharp cheddar cheese
Coat the cups in the muffin tin lightly with olive oil. Have a munchkin (or other person) put the wonton wrappers in each cup, being careful not to break them press the dough against the sides of the cup, folding a little if necessary.
Dice the ham into small (1/2″) pieces. I use organic deli slices (honey smoked) and it’s delicious. Saute the ham in a pan with the butter until browned. Pour several tablespoons of water in the pan when the the button on the bottom of the pan is starting to brown. Simmer until the water has evaporated. Remove from heat.
Put a pinch of ham in each cup. Pour beaten egg in each cup to just below the top. Sprinkle the top with sharp cheddar cheese.
Bake at 350 degrees for approximately 12 minutes.
Make repeatedly until your family has no idea there are other foods in the world.
As a side note, this same thing can be done with a leftover pie crust. Same thing with the egg, cheese, ham, etc. I added 1 shredded potato to it, cooked it for about 23 minutes. It was divine.
In case you needed more excuses to eat breakfast for every meal.
Because really, what’s a party without cake, right?
I made this on Sunday afternoon because hey, everyone needs something pumpkin-y on the first weekend in October. I think it’s a requirement or something. Anyway, it was really yummy, and had this great unexpected lemon glaze that was just perfect. Trust me, this one’s a keeper. Original recipe found in Real Simple Magazine, November 2010.
Spiced Pumpkin Cake
1 cup butter
3 cups all-purpose flour
5 teaspoons pumpkin pie spice
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon baking soda
1½ cups granulated sugar
3 large eggs
1½ cups pumpkin puree (approximately 15 oz.)
½ cup whole milk
¼ cup molasses
1¼ cups confectioners’ sugar
2 tablespoons lemon juice
Heat oven to 350 F. Butter and flour a 12-cup bundt pan.
Mix dry ingredients together in a bowl, set aside.
Using an electric mixer, beat the sugar and butter together on high until fluffy, 2-3 minutes. Add eggs, pumpkin, milk, and molasses one at a time. (And hey, if you must know, I TOTALLY forgot the milk. Still turned out delicious, if a bit dense.)
Turn down your mixer and add in the dry ingredients, just till everything is combined. Don’t overdo it.
Pour into prepared pan, bake 55-65 minutes, or until inserted toothpick comes out clean. Let cool 30 minutes, then turn out of the pan onto a wire rack. Cool completely.
Wisk together lemon juice and confectioner’s sugar until smooth. Drizzle over the cake. Let it set.
edit: In the original post, I omitted ¼ cup molasses by mistake. Sorry!! It’s been added in now.
What’s your favorite pumpkin recipe? Please share!
Don’t forget, any comment you make on posts this week gives you an additional chance to win one of the great giveaways. Make sure you’ve commented on the original giveaway post to be eligible.
Plus, be sure to check out Konda’s Quilt Uber-fest block today!
Remember how I said I was going to have too many raspberries? The time has come. In fact, I think there are still some out on the bushes now, probably drying up. Honestly, I picked as many as I could without evaporating. It’s HOT out there.
Anyway, I got a LOT.
And I had just learned how to make freezer jam from a house party my sister threw. It was easy. And yummy.
So easy in fact, that I decided it would be the perfect “activity” for my kids to do.
Turns out making freezer jam utilizes several skills that come quite naturally to three-year-olds.
Mashing things, for example.
Stirring something for only 3 minutes. (Even they have that long of an attention span).
Sneaking tastes on the side.
And smearing it on any piece of bread that will stand still long enough. Even if it is a hot dog bun.
And all I had to do was pour it in the jars.
They even put the lids on and took them out to the freezer for me. (This was one of several batches.)
Raspberry Freezer Jam
2 T Ball Realfruit instant pectin
2/3 cups sugar
1 2/3 cups mashed raspberries
Mix the sugar and pectin thoroughly.
Add in the mashed berries.
Stir for 3 minutes.
Put in clean jars.
Put the lid on.
Doesn’t get easier.
Here’s the deal.
I fully expect to be swimming in raspberries by the end of next week. And while I love a handful of fresh raspberries as much (or more!) than the next gal, let’s just say I’m needing some ideas.
Do you have some good raspberry recipes?
Would you please, please, share?
You’ll be my favorite.