Baked Cinnamon Sugar Pumpkin Donuts

School Morning Quiche

School Morning Quiche

School Morning Quiche 

Crustless or with a Crust 

Meatless or use Turkey Sausage 

Ingredients

• 6 large eggs
• 1/4 cup half and half (may also use heavy cream or milk-you may also use almond milk for more protein)
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp dried parsley
• 1/3 cup grated parmesan cheese
• 1 1/2 cup shredded cheddar cheese
• 6 turkey sausage links or sliced turkey bacon, cooked and crumbled
• Sliced Bread for crust

Instructions

1. In a large bowl, whisk together the eggs, half and half, garlic, pepper, parsley and parmesan cheese. Add cheddar and turkey sausage or turkey bacon, mixing until fully combined.
2. Spray a cupcake (muffin) tin with non-stick spray. Using a slice of bread and cookie cutter, make a round circle, flatten with a rolling pin and place the bread in the muffin tin. This will be the crust. Scoop about 1/4 cup mixture into each muffin cavity. Fills about 10 spots. Bake in a 375 degree oven for 20-25 minutes. Remove, cool 5 minutes in pan, and remove from pan. Serve immediately or FREEZE for later use.

Notes

Recipe easily doubles. Add spinach and veggies instead of bacon if desired. Using a slice of bread and cookie cutter, make a round circle and place it in the muffin tin to make a crust.  If you freeze them, place in a ziplock bag and microwave for 30 seconds.

Maple, Bacon, Pancake Bites

• 3 cups all-purpose flour
• ¼ cup sugar
• ½ tsp. salt
• 1 Tbs. baking powder
• 2½ cups milk
• 1 Tbs. white vinegar
• 2 tsp. vanilla extract
• 2 eggs
• ½ stick butter, melted

For the icing:

• ½ cup cream cheese, softened
• 1 cup confectioners sugar
• ¼ cup real maple syrup
• Pinch of salt

For the topping:

• 1 pound bacon, cooked crisp and finely chopped
• Real maple syrup

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. In a large bowl combine the flour, sugar, ½ tsp salt, and baking powder. Mix and set aside.
3. In a small bowl, combine the milk and vinegar. Stir and let sit for 1 minute. Whisk in the vanilla, eggs, and butter.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Grease or spray two mini muffin baking pans. Fill cups ⅔ full.
6. Bake for 9-12 minutes or until lightly golden brown on top.
7. While the muffins are baking, in a small bowl, whisk the cream cheese, sugar, and maple syrup until nice and smooth.
8. Once the muffins are cool enough to handle, dip the tops into the icing and then the chopped bacon. Serve warm with additional real maple syrup! Enjoy!!

Pictures of the Smore's Cupcakes

The kids loved these so much!!!

Homemade Ice Cream in a Baggie

Single serving Ice Cream in a Baggie

Ingredients 

1/2 cup Half n Half

1/2 teaspoon vanilla

1 1/2 Tablespoon of sugar 

6 Tablespoons of salt (or more)

Gallon Size Baggie filled half to 3/4 full of ice

1 quart size Baggie 

Directions:

Put the milk, vanilla and sugar in a quart Baggie and close it. Shake so all ingredients are mixed well. 

Pour salt (the more the better) over the ice in the gallon size Baggie.

Put the smaller bag inside the largest bag and close it. Shake, shake, shake for about 10 minutes or until the liquid starts to thicken. 

Add some sprinkles and eat it up! 

S'mores Cupcakes Week #8

Ingredients

Crust

1 1/4 cup graham cracker crumbs

5 tbsp butter, melted

5 tbsp sugar

Chocolate Cupcakes

1 cup flour

1 cup sugar

1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder

1 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup buttermilk

1/2 cup vegetable oil

3/4 tsp vanilla

1/2 cup boiling water

Marshmallow Frosting

4 eggs whites

1 cup sugar

1/2 tsp cream of tarter

chocolate sauce 

graham cracker crumbs

Instructions

1. Heat oven to 325 degrees.

2. In a small bowl, combine crust ingredients and mix well.

3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

4. Bake crusts for 7 minutes then remove and set aside.

5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

7. Add vanilla to boiling water and add to mixture. Mix well.

8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 19-21 minutes.

9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.

10. While cupcakes cool, make the icing. Combine egg whites, sugar, and cream of tartar in a metal, heatproof mixer bowl.

11. Place over a saucepan with simmering water.

12. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

14. Ice cupcakes and top with chocolate sauce and graham cracker crumbs, if desired.