You don’t usually see the words ‘delicious’ and ‘bran’ in the same sentence, but here it is. I had to describe this recipe exactly as it is: these are really good! Also, this Easter, I am trying not to have a lot of unhealthy baking and chocolate around the house. These muffins not only taste great but provide plenty of fiber with the use of oat bran and wheat bran. This should be your go-to recipe for bran muffins and no, they don’t taste anything like the ones you buy at a coffee shop. Continue reading
Another scone recipe, I know, I know…but these are so good – and different. It’s almost maple syrup time and we are in the maple syrup region of Canada, so I thought I’d try this recipe from the cookbook, Breakfast Lunch Tea, and I was impressed to make yet another scone that tastes amazing. With it’s combination of flours and oats, real maple syrup and butter — it’s pretty hard to go wrong. The result is a tender scone with a crunchy outside – almost cookie-like, except you get to slather on some butter since it is a scone after all. As with all scone recipes, this is easy and will make a great addition to a brunch table or as a welcome snack with tea in the afternoon. Try not to eat 5 in a row. Continue reading
This is a delicious and simple cake that translates perfectly into a gluten-free recipe. The original recipe, which is so great, is here: Louisa’s Cake – however, if you are looking for a moist and delicious gluten-free cake, give this a try. It is surprisingly moist and lemony – hard to believe it is gluten-free. Continue reading
I love this little cake so much. Not only is it original and easy, but it’s absolutely delicious. It will always be special to me since it is the last recipe I shared with my dear friend Chris before she passed away. We loved cooking together and sharing recipes, and I’ve been thinking about her so much, I felt compelled to share this recipe here. This cake is awesome for anytime of day, including breakfast. It’s buttery moistness and all around deliciousness will (hopefully) make you very happy. Continue reading
I made this last weekend when a few of the kids were home. It is inspired by the many recipes for it that I have seen on the web. It got a “2 thumbs up” response from the girls, and it was just as tasty the next day when it was reheated. Like regular pizza, it’s totally versatile, so interpret this recipe and use what you have on hand. I felt as though some feta or goat cheese blobbed on top would have made this even better and will add it next time. This would also make a nice lunch with a side salad.
I premade pizza dough (usually available in the freezer section, near bakery in grocery store)
1/4 cup onion, finely sliced
1 large clove garlic, minced
4 cups baby spinach
2 tbsp water
1/2 tsp salt
6 large eggs
1 tsp worchestershire sauce
1/2 cup salsa
2 cups grated old cheddar
salt and pepper to taste
Preheat oven to 400 F. Spray pan that you will be using. I used an 11″ tart pan, but feel free to use any type of pan with at least a 1″ side (to hold in filling). A 9″ x 13″ would be fine. Spread dough into pan, and up sides. Trim if necessary to desired thinness. *note* if your dough is cold and uncooperative, put it in the microwave for 20-30 seconds to warm it up. Once spread into pan, place in oven and bake for 9 minutes. Remove from oven.
In large pan over medium heat, saute onion in a teaspoon of oil or butter. When translucent, add garlic and continue to cook for another 2 minutes. Add spinach, 1/2 tsp salt and 2 tablespoons of water and stir. Cover until spinach wilts, about 30 seconds or so. Remove from heat.
Spread salsa over partially cooked pizza dough. Place spinach mixture over salsa, spreading evenly. Mix up eggs with 1 tsp Worcestershire sauce and salt and pepper. Pour over spinach mixture, then top with cheddar.
Place in oven and bake for 20 minutes or until center no longer jiggles and cheese is melted and bubbly.
Let cool 5 minutes. Slice and serve. Enjoy.