1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. 3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. 4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
I actually made these into muffins…I upped the oven temp to 425 and baked the muffins for about 20-23 mins.
Amount Per Serving Calories: 122 | Total Fat: 5.8g | Cholesterol: 19mg
Red Velvet Cupcakes
ORGANIC RED VELVET CUPCAKES
• 2 cups all purpose organic whole wheat flour
• 2 cups organic sugar
• ½ cup organic baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 teaspoon organic baking soda
• 2 sticks organic butter at room temperature
• 5 large organic eggs
• 1 cup organic buttermilk
• 1 teaspoon organic vanilla
• 1 teaspoon organic red food coloring
Directions: Preheat oven to 350 degrees. Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Whisk dry ingredients. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add ¼ of dry ingredients to creamed mixture then approximately ¼ of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill lined cupcake pans ½ full of red velvet batter (I filled mine just over half full). Bake oven for approximately 20 minutes. Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool then frost. Makes 24 cupcakes.
Cream Cheese Frosting
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
I’ve baked this recipe twice now and I love it! Here’s the recipe for both the French vanilla cupcake and the vanilla bean buttercream frosting.
Summary: Deep vanilla flavor in a moist, perfect cupcake
You can replace 2 tablespoons of the buttermilk with vanilla brandy for a deeper flavor.
Cooking time (duration): 20
Number of servings (yield): 24
for 1 cupcake (without buttercream)
Fat 8.7 (saturated fat 5.2)
Preparation time: 10 minutes
Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Yield: Makes about 18
I’ve been in cupcake mode, and I also watch every episode of Cupcake Wars. With the Super Bowl coming up, I came up with the idea to make Buffalo Chicken Cupcakes! So weird, but I’d like to TRY it. So here’s the recipe I’m going to follow! I’ll probably skip the buffalo wing on top though!
Buffalo Chicken Cupcake Recipe
Yield: 10 cupcakes
For the cake:
For the blue cheese buttercream frosting:
To make the cupcakes:
To make the blue cheese buttercream frosting:
The Buffalo Chicken Drummette on Top of the Buffalo Chicken Super Bowl Cupcakes
Just before serving, top the cupcakes with buffalo chicken wings or buffalo chicken drummettes. Imagine the frosting as a sweet blue cheese dip and dig in!