Herb Baked Eggs

Herbed-Baked Eggs
From Ina Garten’s “Barefoot in Paris”
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground pepper
Toasted French bread or brioche, for serving
Preheat the broiler for 5 minutes, and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan, and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish, and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish, and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the egss are almost cooked. (Rotate the baking sheet once if they aren’t cooked evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds, and serve with hot toasted bread.

Coffee cake!

Here are a few pictures of our little sister who was very glad to pose in a few "coffee cake" pictures for us.......and yes we did let her really eat the whole thing............:-) mom wasn't home..................

Rhubarb Coffee Cake

I came across this recipe from Spicy Icecream, and since we had the ingredients on hand I decided to make it:-) It was really good, please don't hesitate to try it!

Rhubarb and Almond Cake
Serves 10
Adapted from Home Beautiful

• 125g butter
• 1 cup raw sugar
• 3 eggs
• 1 ½ cups plain flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¾ cup ground almonds
• ¾ cup milk
• 1 ½ teaspoons vanilla extract
• 1 cup rhubarb, sliced into 2cm lengths

Topping
• 80g butter
• ½ cup plain flour
• ½ cup raw sugar
• ¼ cup flaked almonds ( I used chopped since I didn't have slivered)

1. Preheat your oven to 180°C. Grease and line a 23cm springform cake tin.
2. In an electric mixer, cream butter and sugar until soft and creamy. Add the eggs one at a time, beating until fully incorporated after each addition
3. Sift flour, baking powder and sugar into egg mixture. Add the ground almonds, milk and vanilla and fold through gently with a metal spoon until just combined, do not overmix. 
4. Spoon mixture into the prepared cake tin and then scatter the sliced rhubarb over the top.
5. To make the topping, rub butter and flour using your fingertips until the mixture looks like coarse breadcrumbs. Stir through sugar and almonds. Scatter topping over rhubarb.
6. Bake for 1 hour and 15 minutes or until a skewer inserted into the center of the cake comes out clean. Allow cake to cool for 10 minutes before removing from the tin. Serve sliced, with double cream or mascarpone if desired.

Fresh Rosemary Parmesan Crackers

1 cup whole wheat flour, more as needed
1/2 teaspoon salt
3 Tablespoons finely grated fresh Parmesan cheese
1 Tablespoon fresh rosemary, finely chopped
3 Tablespoons extra virgin olive oil, I used rosemary scented oil
1/4 cup cream or half-and-half, more as needed
1 Tablespoon water*

preheat oven to 400°

1
Line a baking sheet with parchment paper or lightly dust with flour.
2
Put flour, salt, rosemary, cheese and olive oil in bowl of a food processor. Pulse until flour and olive oil create little crumbs.
3
Add Add about 1/4 cup cream or half-and-half and let machine run for a bit. If the dough is still a little dry after pouring in the cream add a little water.
4
Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed.
5
Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
6
Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Filled with Olive spread....

Pumpkin Pie Smoothie

1c. milk

1/2 c. pumpkin

1/4tsp. cinnamon

pinch of nutmeg cloves and ginger

1 T. maple syrup

Blend in a blender till smooth. Add 1/2 c. of ice to make it frosty if you like.

Enjoy!

Maple Seeded Bread

This bread is so......good!  We came across this recipe from The Knead For Bread (cute title huh?!?) Especially toasted with almond butter or regular butter.

I used all wheat flour, and put it into one very large loaf pan. Also I added 1T. vital wheat gluten.

Enjoy!

Hannah