I eat eggs pretty much everyday so I try to mix things up and eat them in different ways. These were also born out of laziness since I usually feel like in order to eat veggies with eggs the eggs need to be scrambled. But sometimes I really don’t want to dirty that extra dish or wait for veggies to soften and boom this idea was born.
I also really love shredded zucchini. I’ve just been grating all of it at once then using it throughout the week. I add it to pasta, pizza, soups and salad. It cooks in like two minutes so you can just throw some in a pan with a little olive oil and it’s basically done. It also just seems classy.
Don’t ask me why I’m calling these zucchini egg boats. It just felt right and that’s all I can say.
The most important tip I have regarding these is: DRY THE ZUCCHINI BEFORE COOKING. I’m not yelling, just if you’re scrolling through because you’re bored already, I want you to see that if nothing else. Just lay it out on a paper towel before cooking and press the top with a paper towel. If you don’t it will get watery and don’t no body want watery eggs.
These are everything I want in a veggie-filled egg breakfast. Aside from being quick and super easy, they are delicious (very important) and feel kinda fancy (not important, but fun).
3/4 cup shredded zucchini (sounds like a lot, but it shrinks!)
2 tsp olive oil
grated parmesan (about a tbsp, but really whatever you want)
salt, pepper, crushed red pepper to taste
Shred zucchini and shred on paper towel to remove moisture
Heat olive oil in a small skillet over medium-low heat. Add zucchini and cook for 2 minutes. Lightly season with salt and pepper.
Make a “well” for the egg. Not so much that the egg will be on the bare pan, but enough to give it a place to nestle in and stay put. Crack the egg and add to the pan.
Cover, turn heat to low and cook until white is set. About 5 min. The yolk will still be runny. If you don’t want it to be, after the 5ish minutes, poke it, then gently flip.
Top with parmesan, more salt + pepper and crushed red pepper. Enjoy!
I decided I hadn’t had enough sweets over the holiday so I made cinnamon rolls last night/this morning and I’m so glad I did. I really wanted to use this ADORABLE bakeware my sister got me and was also bored because I got a Christmas cold and ended up spending most of the day at home yesterday. Who wants cinnamon rolls made by a sick person? No one? Okay cool because I’m eating them all.
I used Molly Yeh’s overnight cinnamon roll dough recipe. (side note: added the egg at the wrong time and they still turned out purrrfect). I made the dough then realized I was out of cinnamon from making Minimalist Baker’s caffeine-free chai spice mix. A split second of despair turned into fiendish delight at the thought: why don’t I just use this spice mix in the cinnamon rolls?! Muahahaha.
These were some of the best cinnamon rolls I’ve ever eaten. Chewy + soft, as they should be, with cinnamon + cardamom + ground ginger + black pepper + nutmeg + clove keeping things really interesting with lots of warming spicy flavors.
I made the icing myself. Yay me!
I just used powdered sugar, butter, vanilla + hemp milk! So these are basically a health food now.
Make them make them make them.
To make my icing:
Beat one stick of softened butter + 1 tsp vanilla + 1 1/2 cups powdered sugar + 1/4 cup hemp milk with an electric mixer or fork and spread over the rolls while still slightly warm.
So Christmas is over. I like Christmas, but as mentioned in a previous post, it’s not my favorite and when it’s over I’m usually ready for it to be. So why the heck am I posting about Christmas stuff? I really am ready to move on (as usual); however, I have this special tradition with a dear friend and I want to document it + collect the photos I have taken over the years in one place.
We pretty much always make the same things: pecan balls, biscotti and apricot cream cheese tarts. Sometimes other things are thrown in but those are the standards. The tarts are the most special because it’s a family recipe that is actually top secret so I won’t be sharing it here. Just the pictures. Sorry! They are also the cutest thing so most of these pictures are of them. We make the recipe from an old, stained + faded index card written by her grandma 🙂
Anyways, I’ve been baking with my friend Nicci on or around Christmas Eve for the past five years and it really makes my Christmas festivities feel complete.
These is no 2017 because we did skip that year. We were sad about it so we made sure it happened this year.
I made a strawberry cake for Kate’s birthday. It turned out all right looking but really really good tasting. I used Sally’s recipe from Sally’s Baking Addiction.
Whenever my mom asked me what kind of cake I wanted for my birthday, I always picked strawberry. Partly because I just wanted to be different but I also really liked it. These days I am kinda grossed out by boxed strawberry cake. It’s too sweet and unnaturally pink in a bad way. And most importantly it doesn’t taste like strawberries. Not this cake! It is sweet, of course, but it has a real strawberry taste because it only includes real strawberries. Freeze-dried strawberries get blended into dust for the frosting and fresh ones are pureed and reduced for the cake itself.
Now let’s play how many times can Becky say “strawberries” in a paragraph…
Anyways, that’s all I got. Bye food blog journal thing.