Tag Archives: brunch

Lemon Poppy Seed Muffins

2 Mar

I am mad, crazy, insane about the lemon & poppy-seed combination.  I think they go together just as peanut butter and jam do.  Match made in heaven:).  So, it was to my complete amazement that I had yet to bake anything that was lemon/poppy-seed.  I couldn’t believe it.  I’m a huge fan of tiny cups of deliciousness, as I’ve said in previous posts – I didn’t want to make a loaf or a cake or anything ridiculously large.  Muffins it would have to be!  Turns out, just like most recipes, there’s over a million, billion “the best” or “to die for” recipes out there.  BAH!  I decided to just go with one of my favourite sites JoCooks.  

I’m glad I did.  These muffins were to die forstupidly delicious and, if you can believe it, remotely healthy.  PERFECT (considering I’m on a healthy food and gym kick :)).  But seriously, just look at it, don’t those look amazing?  I’m sure you don’t truly care about the picture, so I’ll get on with giving you the recipe.

The Recipe

3/4 cup sugar

1 egg

2 tablespoons cream cheese

1/4 cup butter, softened (I used a teensy bit less)

1/2 cup milk

1 1/2 cup flour

1 teaspoon baking powder

zest from one lemon

lemon juice from 1/2 lemon (I used almost the full lemon)

1/2 teaspoon salt (okay, so for the salt…I ran out of normal salt and all I had on hand was sea salt, I didn’t crush it up, I just through it in as is, the little kick of salt once in a while is GOOD)

1 tablespoon poppy seeds

The Preparation

1.  Preheat oven to 350°

2.  Add butter and sugar into bowl and mix until light and fluffy

3.  Add the egg and cream cheese and continue mixing until everything is thoroughly mixed

4.  Add the milk, lemon juice and lemon zest and continue to mix

5.  In a seperate bowl, mix the flour, salt, baking powder and poppy seeds

6.  Add the dry ingredients to the mixer bowl and mix till everything is incorporated but do not over mix

7.  Butter cupcake tin (if you’re not using paper liners) and fill 2/3s full

8.  Bake for approximately 25 minutes

There ya have it, super simple recipe to follow and an amazing breakfast, brunch, dessert or snack!

Happy baking.



Ginger Orange Cupcakes

28 Feb

Here’s the recipe for the “to die for” Ginger Orange Cupcakes I made a couple of days ago.  Like I said in my post from yesterday, Mad love for Mad Men, they did turn out a little more muffin-y than I thought they would.  Perfect for breakfast ;).  Anywho…..

Continue reading

A quick and easy brunch, lunch or dinner

23 Jan

I’ve realized lately that I don’t cook much at home.  When I’m not studying, I’m usually out and about and always grab something to eat at a restaurant or something of the sort.  And when I am studying…well I usually just snack on almonds or popcorn, and tons of coffee.  I figured, I should start to change that nasty habit of mine.

While going through some recipes on a couple of websites -which I’ll list at the end- I decided to make quiche.  I’ve never made quiche before.  After deciding that, I had no idea what would be the “best” recipe.  What I did know is that I wanted to combine a couple of ingredients.  So rather than following one specific recipe I kind of did my own thing :).

The Recipe:

12 tablespoons  bread crumbs
1 cup diced up honey ham
1/2 cup shredded mozzarella cheese
1/2 cup spinach leaves (or 6 or so leaves)
1/3 cup green pepper
4 large eggs, 2 egg whites
2 tablespoons chopped onion (you could use green onion too, if you so choose)
2 teaspoons dijon mustard
1/2 cup cream
1/2 cup milk

Preheat oven to 375°degrees

Spray bottom and sides of cupcake pan with olive oil and sprinkle each cup with one tablespoon bread crumbs (crust for the quiche!).  Gently shake so that it is evenly distributed.

Place ham, green peppers, spinach and cheese into each cup.  I made some with just ham, spinach and cheese and others with everything.  The cupcake pan is perfect!

In a medium bowl beat eggs and egg whites, continue by beating in the cream, milk, salt & pepper, dijon and onion.  You may choose to put the cheese into this mixture rather than in the individual cups, however I chose not to and it turned out fantastic.

Bake for approximately 20 to 30 minutes, or until they are firm.

A great dinner with a side of salad!!  Healthy too:)  Well, somewhat.