Desserts

Spinach Custard Pie

It’s almost Thanksgiving which means it’s appropriate to eat as much pie as you want, right? Well, maybe not. Pies in general are pretty easy to make yet seem so daunting. I admit, I’ll plan on making a pie for dessert next Thursday but this week, I still need to try to eat healthy. But who says you can’t have a healthy pie? Not all pies have to be sweet or have to have crust. So, when I came across this recipe for Spinach Custard Pie, I knew I’d found exactly what I was looking for.

Frozen chopped spinach is the base for this pie which has a little onion, red pepper, eggs and Parmesan cheese. Fat-free (or light) sour cream pulls all of this together, giving the mixture the consistency of spinach dip. Topped with a dash of paprika, this vegetarian pie bakes until golden brown and fragrant. Because it’s easy to portion out, this pie is a perfect option for the quick grab-and-go meal that’s packed with veggies. I’m eating this all week for lunch but one could argue that because of the eggs, this could be a breakfast option too. Pie for breakfast or lunch? Yes, please!

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Preheat oven to 350°F. Cook spinach according to package directions; drain well. Place spinach in a large bowl.

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Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and bell pepper; sauté 2 minutes or until tender.

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Add onion mixture, eggs, and egg whites to spinach. Add flour, cheese, butter, salt, pepper and sour cream; stir to combine.

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Spoon mixture into a 9-inch pie plate coated with cooking spray. Sprinkle evenly with paprika.

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Bake at 350° for 30 minutes or until set. Let stand 5 minutes before serving.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

 

Homemade Funfetti Cupcakes

If you have seen my Instagram account, you might know that I’m a little bit obsessed with Target’s dollar spot. While I’m typically scooping up notepads, pens, markers, and other cute office supplies, one day I came across red, white, and blue sprinkles for the 4th of July. SPRINKLES for a dollar? I can’t even.  I have a little bit of a sprinkle problem (not that you would know it because I haven’t baked that much) so there was no question those sprinkles were coming home with me. My favorite funfetti anything are these cookies I posted a long time ago which have become my go-to cookies whenever I feel like baking. But this time, I decided I do something a little different for the 4th and make these Homemade Funfetti Cupcakes from one of my favorite bloggers ever, Jessica from How Sweet Eats.

A simple vanilla batter is carefully folded together with sprinkles, baked, cooled, and topped with a smooth buttercream frosting which is sprinkled with even more sprinkles. The best part is, you can use any color of sprinkles you want depending on the holiday or event to easily make these festive cupcakes! What else is there to say? Sweet, creamy, rich, decadent, colorful. Everything you want in a cupcake! Thanks, Jessica!

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Preheat oven to 350 degrees F. Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

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Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

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Fold in assorted sprinkles.

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Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool.

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Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens.

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Frost cupcakes and top with sprinkles.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: How Sweet Eats

Chocolate Pretzel Cookies

I was in Atlanta last week for work (hence my silence) and when I’m there, I like to go to a cute little spot called The Cookie Studio. The first time I was there, I immediately proclaimed “This is the kind of place I want to own.” This time when I was there, I said the same thing to the owner who handed me some tea and told me how hard it is. I always say that when I’m done working, I just want to make cookies. And while my dreams aren’t dashed, I realize owning my own cookie place will probably never happen. BUT, that doesn’t mean I can’t make cookies anytime I want to. A day after flying home, I was eager to make some cookies. These Chocolate Pretzel Cookies were exactly what I had in mind.

Chocolatey cookie dough is mixed with pretzel pieces and semi-sweet chocolate chips before being dropped onto a cookie sheet and topped with a whole mini pretzel. Chocolate and pretzels? Mmkay! The only thing that would be better? A little peanut butter. My wheels are turning. Anyway, these cookies are a perfect treat when that after dinner sweet tooth starts talking. The worst part is trying to just eat one. Making cookies is so satisfying to me. Whether I ever make cookies for a living or just make cookies at home, making cookies will always be the sweetest thing I do.

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Heat oven to 350 degrees F. In a bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In another bowl, beat butter, granulated sugar and brown sugar for 2 minutes, until fluffy.

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Beat in egg and vanilla extract until just combined. Pour in flour mixture and beat on low until just combined. Carefully fold in chocolate chips and chopped pretzels.

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Drop tablespoonfuls of batter on baking sheets, spacing them about 2 inches apart. Press down lightly to flatten. Gently press a whole pretzel on top of each cookie.

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Bake at 350 degrees for 11 minutes. Transfer to a wire rack to cool completely.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Family Circle magazine

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