Black forest Ham and Swiss Sliders with mustard poppy seed topping

 

  This past weekend I threw a baby shower for my good friend. The food turned out delicious and I wanted to share the menu with you. My next few posts will be dedicated to some of the best dishes I have found to share at your next party or family/friend get together... hope you enjoy!  

Recipe: Black forest Ham and Swiss sliders
Recipe source: Emmy in her Element

2 packages Hawaiian sweet rolls (white or wheat are both delicious!)

1 package deli ham (I used black forest from Costco)

Swiss Cheese sliced (Jarlsberg is always my favorite swiss)

 

Poppy seed topping:

1 stick melted butter

1 teaspoon Worcestershire

1 1/2 tablespoons Dijon mustard

1 tablespoon dried minced onion

1 tablespoon poppy seed

 

Slice the tops off of the rolls and set aside. Add 1-2 slices of black forest ham, and 1 slice of Swiss cheese on top. Replace tops of rolls and add the sandwiches to a cookie sheet close together. Prepare topping by whisking together ingredients and spoon over the tops of the rolls. Preheat oven to 350 degrees and let the topping set while the oven warms. Cover rolls with tin foil and place in oven for 10-15 minutes until cheese is all melted. Remove the foil for the last 2 minutes of baking time to crisp up the tops. Serve warm.

 

 

 

I imagine this recipe could be played around with as far as fillings go... maybe turkey and Swiss or cheddar? Gouda.... oh my!

{Greek Yogurt} Banana Oat muffins *FLOUR FREE but you would never guess it!*

  Do you have some rapidly aging bananas on your counter? Me too! I was craving muffins today and decided to put my old-ish bananas to good use. These little delights are moist, packed with flavor and very filling. They give you a little boost of energy and are perfect to grab and go... you know like on those Saturday mornings when you have a soccer game to be to? A lot of gluten free breads I have tried are dry and crumbly. These flour free muffins are moist, fluffy and delicious, not to mention totally healthy! If you are making these GF for a friend, make sure and use gluten free oats. Happy snacking!  

Recipe for Greek Yogurt Banana Oat Muffins
Recipe from: Emmy in her Element
 

1/2 cup greek yogurt (I use vanilla)

1/3 cup oil (can use sunflower, vegetable, or olive)

1/2 cup low fat milk or almond milk

1/2 cup honey (warmed for about 15-20 seconds in the microwave to help it thin and incorporate easier)

1 egg

1/2 teaspoon vanilla

1 teaspoon baking soda

2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon brown sugar (this is optional but it makes them a little sweeter)

1 1/2 cups oat flour

1 1/4 cups oats

1 teaspoon cinnamon

2 ripe banana's mashed

   chopped walnuts or pecans

 

 This recipe calls for oat flour. Don't have any? THAT'S OK! Here's how I made mine...

Take about 2 cups of oats and pour them into your food processor. Pulse for about 20-30 seconds until the oats have been blended into a thick flour looking like this...      This will give you your 1 1/2 cups of oat flour!   Heat oven to 400 degrees F. Mix egg, yogurt, honey, milk, vanilla and oil in a large bowl. Add 1 1/4 cup oats and let sit for a moment while you make your oat flour. This will help the oats soften and plump up as they soak in the liquid. Make your oat flour and measure out 1 1/2 cups of it. You may have a tablespoon or two extra to discard. Take your oat flour and to that add salt, soda, baking powder, brown sugar  and cinnamon. Slowly incorporate into wet ingredients until mixed. Add your mashed bananas and chopped walnuts and stir until incorporated. I like to save a little bit of my walnuts to sprinkle on top of the muffins along with some oats to make them look pretty... Spoon into a pam-greased muffin tin. The batter should make exactly 12 muffins. Bake for 17 minutes or until golden brown on top and toothpick tests clean.  

 

  These muffins could be made many ways.   I think next I will try to making them with chopped up Granny Smith Apples so they will warm up and soak in flavor just like the apple oatmeal! Oh and maybe a version with mini chocolate chips? Yummy...

How to make your own Chick-hatching Easter {DEVILED} eggs

 

  Happy Easter Sunday everyone. I hope you have a beautiful day! I will be spending my day growing spiritually, enjoying time with family and of course devouring a delicious feast. One of my favorite recipes for Easter is for deviled eggs turned chick! I have a super easy recipe to share with you that is fun and fast. Want to make it even faster? Boil or bake your eggs the night before. If you aren't a fan of boiling eggs... try this fast mess free tip! They will turn out perfect every time. Place eggs in a cupcake tin, and bake in a 325 degree oven for 30 minutes. Let cool, store in the refrigerator until you need them. Peel and enjoy!  

Recipe- 8 Deviled chick eggs- See pictures below for process
Recipe Source: Emmy in her Element
 

8 eggs, hard boiled or baked (see above). Peel and cut 1/3 of the top off the egg.

8 egg yolks from boiled eggs

1/4 cup + 2 tbsp. light mayo (Best Foods is my favorite)

1 teaspoon yellow mustard

1/4 teaspoon salt

1/4 teaspoon paprika

pinch of sugar (this helps balance the salty tangy flavors)

1/3 teaspoon white vinegar

pinch of onion powder

 

{chick embellishments}

1 can chopped black olives

2 small carrots

 

Cut the top third of the egg off and add yolks to a bowl. Now turn the egg over and make a very small cut (1/4 inch in thickness or less) of the bottom of the egg, as to help it stand on the plate without tipping over. Keep this small piece of egg to add to the top of your chick heads.

Place hollow eggs on a plate surrounded with spinach. Mix yolks and all ingredients in a bowl. Use mixer to whip together if you want a very smooth consistency. Add filling into a piping bag with a star tip. Pipe deviled mixture into eggs making a circular motion at the top. For the embellishments, use olives and carrots for the beak. Just slice a few pieces into a triangle shape. Now place the extra bottom pieces of egg that you cut off on the tops to look like the eggs are hatching. Voilà! All finished. Store in the fridge and chill until ready to serve.  

 

 

 

 

OPTION 2 If you want to skip the chick look and go for something a little more "adult"... here is another option! Do everything the same and leave out the embellishment part. They look beautiful!  

  HAPPY EASTER SUNDAY

2 simple tips that will change the look of your pie crust

 

I love to make pies and find so much satisfaction in sharing something beautiful that I put love into and made myself. I'll tell you though, pie making did not come naturally to me. It has taken practice and patience... and yes a few tear drenched crusts have been tossed in the trash...

So today, I want to share with you a couple of tips I have learned to make a beautiful top crust on my pies. The best part, they are easy tips that will make for a much prettier end result.

 

 TIP 1: Instead of exposing the top crust to the hot oven for the total time of baking, try cutting a small piece of tin foil and lightly placing it on the top of your pie. Bake for 1/2 the time, open the oven and pull it off (use a hot pad). Toss the foil and let your top crust beautifully brown for the other half of the bake time. Its a small tip that makes a big difference.

 

TIP 2: Always add a wash on top of your pies to help them be golden. Without the wash, your crust will stay a whitish color, the same as your dough looks. My Grandmother has always used a cream and sugar wash, and I always go with the traditional egg wash. It's easy just crack 1 egg in a cup, and add about a teaspoon of water. Whip with a fork until fluffy. Brush this wash onto your crust, and then sprinkle sugar over the top. The wash helps the sugar stick. Keep sprinkling all over the crust as a little will dissolve into the wash. Bake your pie and when you pull it out, you will see pretty parts of it where the sugar sparkles. It adds a wonderful rusticity to the pie.

 

Mini Cheesecakes with raspberry swirls

 

  I have been craving cheesecake for 2 weeks now and I finally gave in today and picked up some cream cheese. Now, I don't know how you feel about your cheesecake but for me, I can only have a sliver before it gets too rich. I decided today instead of making a whole big cheesecake that would probably go to waste, I would make some mini's and share with my Sister in law who is celebrating her birthday. Win Win.   I found this recipe from "Martha's Cupcakes" a while ago, and I love it. They look so beautiful and complicated, but if you follow a few simple steps, they turn out looking like they are from a restaurant! The first time I made it I was a little freaked out of doing a "water bath" so I skipped that step and unfortunately my cakes were sunken in the center. A tip for you: Don't skip the water bath. Its easier than it sounds and it makes for beautifully puffy little cakes that will make you smile.   The original recipe makes 32 cheesecakes, perfect for a bridal/baby shower or any party you want. For a family size, I will also share a broken down recipe that can make 12 cheesecakes or one for 8. I have never frozen these cheesecakes as they have never lasted long enough, but I do know they will store in the fridge for a few days if stored properly in an air tight container. Hope you enjoy this sweet little recipe!    

Recipe: {Makes 32 Cheesecakes}
-Graham cracker crust-

1 1/2 cups finely ground graham crackers (use gluten free graham cracker crumbs if desired)
4-5 tablespoons butter, melted (It may feel a little too dry but once compacted it will set very well!)
3 tablespoons sugar
1/4-1/2 teaspoon cinnamon (OPTIONAL)

-Cheesecake filling-

4 bricks of cream cheese (32 oz) MUST BE ROOM TEMPERATURE

1 1/2 cups sugar
1/8 teaspoon salt
1 teaspoon vanilla
4 large eggs, room temperature (setting your eggs out helps them incorporate into the filling more smoothly)

-Raspberry topping-
In your blender, mix a cup or so of fresh or frozen (thawed) raspberries, strawberries or triple berries.
Add a tablespoon of sugar (more if you want it sweeter) and blend.
Pour liquid through a sieve to separate seeds to make a smooth fruit topping.

 Recipe" {Makes 12 cheesecakes}
-Graham cracker crust-
2-3 tablespoons butter, melted
1 cup graham cracker crumbs (use gluten free graham cracker crumbs is desired)
3 teaspoons sugar
1/4 teaspoon cinnamon (OPTIONAL)

-Cheesecake filling-

2 bricks of cream cheese (16 oz) MUST BE ROOM TEMPERATURE

 3/4 cup of sugar
pinch of salt
1/2 teaspoon vanilla
2 large eggs- room temperature


-Raspberry filling-
1/2 cup of raspberries or about 6-8 strawberries
2 teaspoon of sugar
In your blender, mix fresh or thawed raspberries, strawberries or triple berries and sugar until pureed.
Pour liquid through a sieve to separate seeds to make a smooth fruit topping.

 

{Recipe: makes 8 cheesecakes}
 -Graham Cracker Crust-

2 1/4 tsp. sugar

1/4 cup + 2 Tbsp. graham cracker crumbs (use gluten free graham cracker crumbs if desired)
2 1/4 tsp. butter, melted
Dash of cinnamon (OPTIONAL)

-Raspberry Topping-
1/2 cup. raspberries, strawberries or triple berries fresh or thawed.
1 tsp. sugar

-Cheesecake filling-
1 brick (8 oz.) cream cheese MUST BE ROOM TEMPERATURE
1/4 cup + 2 Tbsp. sugar
pinch of salt
1/4 tsp. vanilla
1 large egg room temperature

 

 Directions for all:
Preheat oven to 325°F.
Line your muffin tins with paper liners. To make your life very easy, cut small strips of wax or parchment paper to go underneath your cheesecakes to make them extra easy to remove! Spray liners with pam cooking spray.

 Stir together ground graham crackers, butter, sugar and optional cinnamon. Press 1 tablespoon crust mixture firmly into bottom of each lined cup. Press with a (tippy) cup to make a firm crust! Bake until set, about 5 minutes. Transfer tins to a wire rack to cool.

Blend raspberries, strawberries or triple berries and sugar in a food processor or blender until smooth, about 30 seconds. Pass puree through a fine sieve into a bowl, pressing with a spatula to remove as much liquid as possible and separate seeds. Toss seeds in the garbage when done.

With an electric or stand mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add your sugar in a steady stream. Add salt and vanilla; mix until well combined. Now add your eggs, one at a time, beating until just combined after each.

Spoon 2 heaping tablespoons of filling over crust in each cup. Use a spoon to make a few drops of  raspberry, strawberry or blackberry puree on the top of each cheesecake (about 1/2 a teaspoon). With a  skewer or back of your spoon, swirl sauce on the top of the cheesecakes . Put your cupcake pan on a baking sheet and add enough water to go about 1/2 way up the sides of the cookie sheet. THIS IS ALL YOU HAVE TO DO FOR THE WATER BATH! Do not skip this step, or your cheesecakes will sink in the center during baking.

Bake cheesecakes 30-32 minutes or until centers are set! THE WATER WILL BE VERY HOT so carefully remove your pan from the oven and out of the water on the tray. I like to turn the oven off and open the door a little to let them cool for about 5 minutes and I am able to carefully lift the pan out. Carefully transfer cheesecakes to a pan that you will transfer into the fridge.  Refrigerate for AT LEAST 4 hours. The longer the better.
 These can be made a day head, and I actually think they taste better that way as they are better set. They can be stored for 3 days (after cooled overnight, remove paper liners to store as they become moist as time goes on). Store in an airtight container or large ziplock bag in the fridge.
 

                                   I used my baby's tippy cup to press the crust into the tins.

 

   

 *Make sure and mix things in the right order, cream cheese, sugar, vanilla, salt and then eggs. It does make a difference! You should end up with a very smooth and creamy filling. Take a spatula and scrape down the sides and bottom of bowl to make sure you don't have any chunks of cream cheese.

 

Using a sieve to strain the seeds leaves a delicious smooth raspberry sauce.

 

Just a few drops on top will be perfect. Use a skewer or the back of a spoon about 1/4 of the way down into the filling to swirl them.

**NOTE: As you can see in my first pan, I used strawberry to top my cheesecakes and the liquid was much thinner than the raspberry below. It was also a lighter pink color after swirled (see 3rd pic) still very pretty but if you want the deep red color, go for the raspberry for sure).

 

 

 

 

**NOTE** did you know you can find cake carriers at the $1 store? They are so cute and PERFECT to carry/store/deliver cupcakes, cakes or cheesecakes! And since they are only a buck, you can give the container to whomever you're delivering the goodies too! No pan returning? That's my style.  

 

The perfect bite of creamy sweetness.  

  This recipe can be made with so many toppings. You could try plain cheesecakes with blueberries on top, cherry, caramel or chocolate... the sky is the limit! You could also use a Nilla wafer for the crust or an oreo!   Don't forget to pin the recipe to your goodie folder!  

  

Make your own CONFETTI Cupcakes

 

 I don't know about you but even in my adult age I think confetti cupcakes are super fun and cute and so exciting to get or give to someone for a birthday.

Today I stumbled upon Sally's Baking Addiction and found these darling little confetti cakes that she made from scratch... yep that's right! No store box cake needed! It seems like a no brainer but you can actually add the sprinkles to your batter to make the confetti, and they melt in as they bake so you are not crunching your way through... This recipe is fluffy and moist and I liked it so much I wanted to share it with you.  

Recipe Homemade Confetti Cupcakes:

Recipe source: Sally's baking addiction
 

1 and 2/3 cup all-purpose flour

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1 large egg
1/4 cup vanilla yogurt or sour cream
3/4 cup milk
2 teaspoons vanilla extract
1/2 cup sprinkles (I USED 1/4 and it was plenty!)

Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In another bowl, melt butter and then stir in sugar. Let cool for a moment and add milk, egg, vanilla and sour cream or yogurt. Slowly combine dry ingredients until mixed. Batter will be thick.
Stir in sprinkles JUST UNTIL COMBINED. If you stir too much all of the dye will leak off into your batter.

Add to 12 cupcake liners and bake for about 18-20 minutes or until toothpick tested done. Makes 12 cupcakes.

Let cool and frost with my favorite buttercream frosting {I think almond pairs best with these cupcakes}

You will excuse me now so I can enjoy a cupcake before they are all gone :)