Roasted Vegetable Frittata

Hi!

Making a frittata is easy enough. Chop and roast a few vegetables, crack a dozen eggs, throw it all together, and then bake it in the oven. What could be the problem? Do not mistake the ease of the recipe, however, for the lack of flavor. This frittata was delightful both at breakfast and at lunch, and the different ingredients all combined nicely. The many vegetables added layers of rich color, giving the dish a less bland appearance. You can go many different ways when serving this, but my suggestion {as you can see below} is to enjoy it with a simple salad topped with croutons :) Yum!

Roasted Vegetable Frittata Adapted from the cookbook, Barefoot Contessa, How Easy is That? by Ina Garten

ingredients

• 1 zucchini, 1-inch diced
• 1 red bell pepper, 1 1/2-inch diced
• 1 yellow bell pepper, 1 1/2-inch diced
• 1 red onion, 1 1/2-inch diced
• 1/3 cup olive oil
• Salt and black pepper
• 2 teaspoons minced garlic
• 12 eggs
• 1 cup half-and-half
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• 1/3 cup chopped scallions, white and green parts
• 1/2 cup grated Gruyère cheese

to make

1. Preheat oven to 425°F.
2. Place the diced zucchini, peppers, and onion on a sheet pan, and drizzle with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well.
3. Bake the vegetables for fifteen minutes. Add the garlic, and bake for another fifteen minutes.
4. Once the vegetables are removed from the oven, turn it down to 350ºF.
5. Meanwhile, whisk together the eggs, half-and-half, Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
6. In a 10-inch sauté pan, melt the butter and sauté the scallions over medium-low heat for one minute. Add the vegetables and toss. Transfer the vegetables to an oven-proof pie dish.
7. Pour the egg mixture over the vegetables.
8. Transfer the dish to the oven and bake for 25 to 30 minutes. It should be puffer and set in the middle.
9. Sprinkle with the remaining cheese, and bake for another three or so minutes, or until the cheese has melted.
10. Cut into wedges and serve.

Have a terrific rest of your Monday!

Bella :)

White Chocolate Chip Cookies

Hi!

White chocolate is an under-dog in the baking world. I don’t use it in many baked goods very often, but when I do, it yields very yummy results. Because my little sister LOVES white chocolate, I thought I would try out these cookies featured in the April issue of Martha Stewart Living. Big, thin, and crispy, these cookies came out wonderfully and are sure to be made again. They spread out a lot, so make sure to leave room in between the cookies before you bake them. Next step? Trying the recipe again, but with regular chocolate! :)

White Chocolate Chip Cookies Adapted from the April 2013 issue of Martha Stewart Living

ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 14 tablespoons butter, softened
• 1 1/4 cups dark brown sugar
• 1 egg
• 1 egg yolk
• 1 cup white chocolate chips

to make

1. Preheat oven to 350ºF.
2. Beat butter and sugars together with an electric mixer.
3. Add in the egg and egg yolk.
4. Mix in the flours, salt, and baking soda.
5. Stir in the chocolate chips by hand.
6. Grease two baking sheets.
7. Create balls of dough using a tablespoon. Place on sheets in four rows of four.
8. Bake for 14 minutes, switching sheets halfway through.
9. Let cool on sheets before transferring to a wire rack.
10. Enjoy!

Have a lovely night! Will you be watching the finale of The Amazing Race?

Bella :)

Strawberry Chocolate Chip Muffins

Hi!

I feel that there has been a shortage of recipes here lately, so I’m excited to share the instructions for these Strawberry Chocolate Chip Muffins! I actually have to thank my sister for bringing my attention to these. She loves strawberries on their own, so I thought I would try them out in muffins. And no good muffin is complete with a little chocolate! Thankfully, due to the use of applesauce instead of butter and the use of an egg white, these muffins are surprisingly healthy. I would suggest doubling the batch if you want them to last, especially because you’re sure to be grabbing them any time you want a snack.

Strawberry Chocolate Chip Muffins Adapted from Sally’s Baking Addiction

ingredients

• 1 cup all-purpose flour
• 14 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup and 2 tablespoons unsweetened applesauce
• 1 egg white
• 2/3 cup diced strawberries
• 1/3 cup mini chocolate chips

to make

1. Preheat oven to 350ºF.
2. In a large mixing bowl, combine the sugars and applesauce. Add in the egg white.
3. Stir in the flours, baking soda, and cinnamon to the batter. Be careful not to over mix!
4. Fold in the strawberries and chocolate chips.
5. Grease 10 to 12 muffin cups, depending on what size you want your muffins to be.
6. Divide the batter up into the muffin cups. They should be about 2/3 full.
7. Bake for 15 to 20 minutes, or until lightly brown.
8. Let cool and enjoy!

Have a lovely Monday!

Double Chocolate Peanut Butter Globs

Hello!

I like to use my vacation time to bake. So, while I’m on April break, I think it is totally appropriate to make some very tasty, probably not-very-healthy, peanut butter cookies to enjoy. I can’t think of a better combination than chocolate and peanut  butter, so when I read about making peanut butter cookies with Nutella in them, I was all game. My family is not a Nutella household, so I just substituted my favorite chocolate peanut butter, which is VERY similar. {see here to learn more} The dough is a bit difficult to work with, but don’t lose hope. You will end up with delicious glob-shaped cookies to share. Or not. I wouldn’t blame you if you kept them all for yourself.

*The name is, of course, referring to the glob shape of the cookies. These are not orderly, little round balls of dough :)

Chocolate Peanut Butter Globs Adapted from Averie Cooks

ingredients

• 1 egg
• 3/4 cup chocolate peanut butter
• 1/4 cup peanut butter
• 1/2 cup dark brown sugar
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• a heaping 1/4 cup chocolate chips

to make

1. Beat together the egg, peanut butter, and sugar with an electric mixer fixed with the paddle attachment for about three minutes. Scrape down the bowl, and continue to beat for two minutes, or until fully creamy.
2. Add in the flour, baking soda, and salt.
3. Stir in by hand the chocolate. The dough will be a bit crumbly, but should hold together when pressed with your hands.
4. Bring the dough together in one large ball. Wrap in plastic wrap, and refrigerate for two hours.
5. Preheat the oven to 350ºF. Grease one baking sheet.
6. Form a ball {about a tablespoon and a half} of dough and place down on sheet. Continue to form dough balls until all is used up. Place them evenly across the baking sheet. Four rows of four worked for me!
7. Bake for ten minutes, keeping a close eye on them near the end.
8. Let cookies cool before testing one out! I recommend one with a big glass of milk.

Have a wonderful Wednesday!

Bella :)

Crispy Treats

Hello!

The classic Rice Krispies treat. A delightful combination of marshmallows, butter, and cereal that seems to disappear in just a matter of minutes! I never made these before, but I figured that nothing truly bad could happen :) Although I’ve seen updates with brown butter, peanut butter, and other new ingredients, I think that basic is sometimes the best. Fortunately, these can be whipped up in twenty minutes, so your snack craving can be fixed in no time!

Crispy Treats Adapted from a variety of sources

ingredients

• 3 tablespoons butter
• 4 cups mini marshmallows
• A bit under 6 cups Rice Krispies Cereal

to make

1. In a saucepan, melt butter over medium-low heat.
2. Add marshmallows, and stir until completely melted. Remove saucepan from heat.
3. Stir in cereal.
4. Butter a 13 by 9 by 2 inch baking pan. Press mixture into the pan.
5. Let mixture harden before cutting into bars.
6. Bonus points if you serve them on pretty floral napkins!

Have a lovely day!

B