Author Archives: Marketing Director

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Caprese Egg Muffins

Pressed for time? These satisfying egg muffins are easy to prep ahead, perfectly portioned, and portable for a nutritious, weekday breakfast that’s reminiscent of pizza (which is never a bad thing).

INGREDIENTS

10 large eggs, beaten
2 Tbsp. olive oil
3 cups baby spinach
1 cup cherry tomatoes, chopped
3 Tbsp. fresh basil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
36 pearls fresh mozzarella
balsamic vinegar, to glaze

DIRECTIONS

1.) Preheat oven to 350º and prepare 1 12-cup muffin tin with non-stick cooking spray.

2.) In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.

3.) Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.

4.) Bake 18 – 23 minutes, until eggs are set.

5.) Serve with balsamic glaze. Refrigerate leftovers up to 3 days.

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Christmas Eve Cookies

INGREDIENTS

3 large egg whites, room temperature
1/2 tsp. cream of tartar
1 1/2 cups powdered sugar, plus extra if needed
1 tsp. clear vanilla
Red, Orange, and Green food coloring
Colored decorator sugars

DIRECTIONS

1.) Using a stand mixer with a whisk attachment or a hand mixer and a large bowl, beat the egg whites and cream of tartar at a high speed until foamy. Add the powdered sugar 1 tablespoon at a time, until the mixture is glossy and has stiff peaks. Add the vanilla and divide mixture in half.

2.) Line 2 baking sheets with parchment paper and lightly spray them with baking spray.

3.) Divide the first amount of mixture – adding red food color to 2/3rd of the meringue and leaving 1/3rd of the meringue white. Put them in separate piping bags. On the first baking sheet, with a medium open tip, pipe a triangle shape for Santa’s hat. Using the remaining white meringue, pipe the trim on the hat and decorate with colored sugars.

4.) Divide the second amount of mixture – adding orange food color to 2/3rd of the meringue and adding green food color to 1/3rd of the meringue. Put them in separate piping bags. On the second baking sheet, with a medium open tip, pipe the orange meringue in the shape of a carrot about 2” long, starting at the base and pulling away from the paper for the tip (you should get roughly eighteen).

5.) With the green meringue and a leaf tip, make 2-3 carrot tops attached to the carrot. Bake both sheets on two racks at 225°F for 40-50 minutes. They should be mostly dry. Turn off the oven and let them cool inside the oven.

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Elf’s Bite-Sized Chocolate Peppermint Crinkles

Crinkle cookies are fun to make with your little elves – especially when it’s time to roll them in sugar and crushed candy!

INGREDIENTS

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
2 cups granulated sugar
1-12 oz pkg. semisweet chocolate chips, melted & cooled
3 large eggs, room temperature
1/2 cup vegetable oil
1 tsp. peppermint extract
1/3 cup powdered sugar, sifted
1/4 cup crushed peppermint candies or candy canes
1/3 cup granulated sugar, for rolling

DIRECTIONS

1.) MIX flour, cocoa powder, baking powder and salt in large bowl.

2.) BEAT2 cups sugar, cooled chocolate, eggs, oil and peppermint extract in mixer bowl on medium speed until blended. Gradually ADD flour mixture, beating on low speed until blended.

3.) REFRIGERATE, covered, until firm enough to shape, about 1 hour or overnight.

4.) HEAT oven to 350°F. MIX powdered sugar and crushed candy in small bowl. Work with 1/3 of the dough at a time, keeping remaining dough refrigerated. SHAPE dough into 1-inch balls; ROLL in granulated sugar first and then in crushed candy mixture. PLACE two inches apart on parchment paper-lined or ungreased baking sheets.

5.) BAKE in 350°F oven until lightly browned, 8 to 10 minutes. COOL on baking sheets 1 to 2 minutes. REMOVE to wire racks; cool completely.

INSIDER TIPS

  • How to keep your cookies white: Roll the cookie dough ball in granulated sugar before rolling it in the powdered sugar and crushed candy cane mix.
  • Chilled dough is easier to handle and holds its shape better.
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