Starbucks-ish Egg Bites

Someone on fb asked about making egg bites similar to those found at Starbucks. I'm way too frugal to spend that kind of money for breakfast, plus I like to cook. BUT, most recipes call for a sous vide cooker. I'm not even sure what that is, much less do I have the desire to buy yet another kitchen gadget. So, a little searching led me to this recipe.There are details instructions, clarifications, and a video on making them, so head over there if you want more specifics. I haven't tried it yet, but I plan to this weekend. If you try it, let me know. And if you have a similar recipe you love, please share it in the comments!

INGREDIENTS

Bacon and Gruyere
1 tbsp olive oil (to grease egg tray)
16 eggs, whisked
1 cup bacon or turkey bacon, cooked and chopped
1 cup gruyere cheese or aged cheddar, shredded

Egg White and Red Pepper
1 tbsp olive oil (to grease egg tray)
4 cups egg whites
1 cup roasted red peppers, diced
1 cup spinach, finely chopped
1 cup monterey jack cheese, shredded

DIRECTIONS

Note: Pick one version for this recipe; if you wish to do both versions (like in the video), cut each of the ingredients in half

Preheat oven to 325 F. Fill a 9x11 baking dish halfway with warm water, then place a greased 12-count silicone egg tray overtop. (see explanation on the recipe website)

Divide toppings of choice and cheese among egg cups, then fill the rest of the way full with eggs or egg whites. Bake in the oven for 60 minutes or until eggs are set.

Remove egg bites from molds once cool and serve and enjoy!

From: https://thegirlonbloor.com/copycat-oven-baked-starbucks-egg-bites/

Gluten Free Zucchini Chocolate Cake

I am eating gluten free these days, plus I was given a handful of huge zucchini, so cake of course came to mind!  I found a recipe that referred to them as brownies (link below), but the texture is definitely cake-like. 2 out of 3 children really liked it - I think it is delicious. I omitted the icing, and it was still great. It is a fudgy cake, great for snacking, or it would be fantastic with ice cream! 

Cake:

• 1 cup sugar
• 1/3 cup oil, applesauce to make 1/3 cup
• 2 t. vanilla
• 2 c. shredded zucchini
• 2 cups gluten free all-purpose flour (mine is from Trader Joe's)
• 1/2 tsp. xanthan gum
• 1 1/2 t. baking soda
• 1 t. salt
• 1/3 c. cocoa
• 1/2 cup chocolate chips

Mix all together well and pour into a 9x13 greased pan. Bake for 25-30 mins at 350F or until a toothpick comes out clean. Once cooled you can make the frosting:

Frosting:

• 6 T. butter
• 6 T. milk
• 1 1/2 c. sugar
• 1/2 c. chocolate chips

On the stovetop, mix together the butter, milk, and sugar. Heat together until the mixture boils. Boil for 1 minute. Remove from heat and stir in the chocolate chips. Pour over the brownies and let it cool before you cut.

adapted from here

Pumpkin Dip - with orange zest

We love pumpkin anything, and I remembered a dip we had last year at Thanksgiving, from Trader Joe's - creamy, lots of spices, great with ginger snaps. I found a recipe online and played with it a little bit, and the result was amazing- I don't remember the previous dip having an additional orange flavor, and I thought it was a wonderful combination. I served it with ginger snaps and apple slices (tossed with orange juice to prevent browning, since we took the dish to a party).

1 (8 ounce) package cream cheese, softened ( used Neufchatel cheese)
1 1/4- 2 cups confectioners' sugar, to taste
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon orange zest

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange zest until smooth and well blended. Chill until serving.

Serve with ginger snaps, apple slices, graham crackers, pear slices- the dip itself is gluten-free.

Adapted from allrecipes

Gluten-Free Banana Bread (made with rice flour)

In a world of baked goods consisting of wheat flour, when that's all you know, gluten-free baking can be quite a challenge. One of my daughters is experimenting with this dietary change, and it has been a few weeks of research, trial-and-much-error, but we're learning. Since this is new thing, and it is not mandated by the doctor or anything, I didn't want to spend a large amount of money on ingredients. Hence, a banana bread recipe made with rice flour. Which I made myself. How to Make Rice Flour

The bread turned out surprisingly good. I had my doubts - I love to bake, and expect the crumb, texture and appearance of wheat-based baked goods. It's different, but a good thing - there is a bite to it; the taste was fantastic, and so far the girls approve. I put my changes in bold: 

Rice Flour Banana Bread
makes 2 loaves + 12 mini-muffins

Ingredients: 
1/3 cup softened butter
2/3 cup sugar
2 eggs
3 tablespoons buttermilk (I used soured milk)
1 teaspoon lemon extract (I used vanilla extract)
2 cups brown rice flour or 2 cups rice flour (I used white rice)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana
1 cup toasted coconut (I put this in half of the items)

Directions:

Preheat the oven to 350°F.
In a large bowl, beat the butter and sugar until creamy.
Beat in eggs, one at a time.
Stir in buttermilk and (lemon) extract and mix well.
Combine rice flour, baking powder, baking soda and salt and add to the butter mixture.
Stir in bananas and coconut and mix well.
Spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches). I had enough extra batter to make 12 mini-muffins, too. 
Bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
Cool in pans 2 minutes, then turn out and cool completely. Adapted from here.