1 teaspoon of fresh parsley finely chopped and a little extra chopped for garnish
Steps:
1. Melt the butter in a small sauce pan on medium heat, once butter is melted add heavy cream. Allow to simmer while mixing for 2 minutes seasoning with salt and pepper.
2. Add Parmesan cheese and parsley. Add a few dashes of milk or pasta water to thin sauce out a little. Allow to cook and very low heat until ready to serve.
Sometimes you want to make pancakes only to realize you don’t have any eggs! Which is exactly what happen to us. However delicious pancakes are still achievable even if you don’t have any eggs!
We hope you enjoy these eggless pancakes, courtesy of “eggless cooking”. You have to try these!
This amount of frosting is good for 24 cupcakes or a 9×13 size cake. There may be a little extra just to eat! Yum!
What You Need:
1 8oz pack of cream cheese (softened)
1/2 cup (1stick) of unsalted butter (softened)
2 teaspoons of vanilla extract
1 1/2 cups of powdered sugar
1/4 teaspoon of salt
A small squeeze of a lemon (optional)
Steps:
1. Combine all ingredients into a medium sized mixing bowl except for the lemon. Mix well until smooth and creamy.
2. Now take the lemon and squeeze just a little bit of lemon juice to give the frosting a sweet tangy taste. Mix well. Taste, and add more if needed.
3. Spread on cupcakes, muffins, breads, whatever your little heart desires.
Note: store any left over frosting in the fridge. Frosting is good for 3-5 days.
If it’s looking like this picture below the cream cheese or butter may not have been softened enough. No worries though! Just let the frosting sit out for a bit. Then mix again with an electric mixture.
A little lumpy, I knew the butter wasn’t soft enough!
I let it sit out and then we re-mixed it. Smooth and creamy, just what we wanted!
1/4 or 1/2 diced jalapeño (depending on your heat level)
1/4 of a purple onion diced (more or less)
A spoonful of jarred minced garlic
2 times around the pan of olive oil (about 2 tablespoons)
1 large avocado sliced
A couple of dashes of your favorite hot sauce
Salt, pepper, and oregano
Steps:
1. Whisk together your eggs, milk, and season with salt, pepper and a little bit of oregano.
2. Coat your pan with the olive oil and add the garlic. Then add your jalapeño, onion, and turkey or ham. Sauté until soft and a little brown. (You can also raise the heat to give it a little crisp)
3. Add egg mixture to veggies and meat and let the magic happen. Scramble as you would with basic scrambled eggs.
4. Serve on heated corn tortillas with sliced avocado, topped with hot sauce.
Delish!
A visual of how much I used of onion, jalapeño, and meat. 6 eggs, milk, salt and pepper Heated tortillas on the panHot sauce is a must!
This recipe can be used to make a banana bread loaf or banana bread muffins! If you choose to make banana bread instead of the muffins I would suggest sprinkling a little brown sugar right on top before baking! It provides a sweet crusty top!
Enjoy!
What you will need:
2 to 3 very ripe bananas
1 8oz package of cream cheese
1/2 cup of unsalted melted butter
3/4 to 1 cup of sugar
A pinch of salt
1 teaspoon of baking soda
1 teaspoon of vanilla extract
1 1/2 cups of flour
1 beaten egg
Brown sugar for sprinkling on top before baking (optional)
Steps:
1. In a medium bowl mix together with an electric mixer the bananas, cream cheese, and melted butter.
2. Next add the sugar, salt, and baking soda.
3, Then add vanilla extract and the beaten egg.
4. Last, add your flour and mix well.
5. What you want to do now is butter your muffins tins and pour batter into the tins. Distributing equally. (If making banana bread loaf sprinkle a little brown sugar and pat into bread *optional*)
6. Place in oven at 350 for 12-15 mins. Oven time may vary. Be sure to check on them. They are done when the tops are little golden.
*if baking a banana bread loaf bake at 350 for 45 to 50 minutes or until a toothpick or butterknife comes out clean*
1. Blend together both sugars and softened butter. Add eggs and vanilla extract. Set aside.
2. In a separate bowl whisk together the flour, salt, and baking soda.
3. Combine the wet and dry ingredients together and add bag of mini chocolate chips.
4. Scoop tablespoon size of cookie dough onto cookie pan.
5. Bake at 375 for 8 to 10 minutes. (Oven time may vary. 8 minutes worked for mine.)
TO GET THE RIPPLES
Take the cookies out 2 to 3 minutes before they are fulling done baking. With both hands (with oven mitts on) beat the pan against the counter a few times. Don’t be too gentle, have fun with it. You will see with your eyes the ripples begin to form. Place back in oven to finish baking.
Set on cooling rack when complete.
Notes: cookie dough can be stored in fridge for 2 to 4 days. If you choose to freeze the dough I would recommend no longer than 2 to 3 months.
This cookie dough is so good!I used a measuring tablespoon and a spoon to place the dough on the sheet. Enjoy!
Makes between 20 to 25 cookies (depending on desired size)
Bake at 350 for 8 to 10mins (oven time may vary)
What You Need:
1 cup of all-purpose flour
1 full stick of softened unsalted butter (8 tablespoons)
2 cups of rolled oats
1/2 cup light brown sugar
1/4 cup pure maple syrup
1/2 cup granulated sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chocolate chips (I used dark, but you can use semisweet too)
1/2 teaspoon vanilla extract
Steps:
1. In a medium size bowl mix together oats, baking powder, baking soda, salt, and flour.
2. In a large bowl beat with an electric mixer the brown sugar, the stick of butter, and granulated sugar until combined. Beat in egg. Then beat in maple syrup and vanilla extract. Once it’s all combined begin beating in the flour mixture. (Can use hands when it begins getting thicker)
4. Once mixture is set add chocolate chips and mix well. (If you have kids this is fun for them to mix with their hands)
5. Place generous dollops of oatmeal batter onto parchment paper. Bake at 350 for 8 to 10 mins.
Note: when taking the cookies out of the oven beat the tray on the counter a few times to enhance a chewy soft texture. So yummy. It needs to be done RIGHT AWAY once pulled out.
ALSO, I personally bake one tray at a time on the high rack. This recipe made about 3 trays for me.
When placing on cookie sheet keep in mind they don’t need to be perfect. Glob it up!Fresh from the oven. I really feel beating them on the counter makes the difference. Let me know how it works for you! Do it once you pull them out!Crispy AND chewy. Not overly sweet either! Enjoy with a glass of milk and share with friends.
The Wild Gems 