Bread & Pies Archives - Mommy Makeover Menu

Super Easy Egg and Green Bowl Salad

admin — Mon, 23 Aug 2021 16:15:01 +0000

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Super Easy Egg and Green Bowl Salad

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Breakfast, Salad

Cuisine French

Keyword Quick Meal

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

1 cup cherry tomato
4 eggs (poached or fried)
1 cup all purpose flour
1½ cups frozen raspberries
⅔ cup extra virgin olive oil
3 grams fresh grated ginger

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Super Easy Egg and Green Bowl Salad appeared first on Mommy Makeover Menu.

Ultimate Spring Brunch Board

admin — Mon, 23 Aug 2021 14:32:41 +0000

Ultimate Spring Brunch Board

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Breakfast, Snack

Cuisine French, Italian

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

2 cups cherry tomato
3 apples (peeled and sliced)
⅓ cup salt + pepper
1½ cups whole milk ricotta cheese (room temperature)
3 cups orange juice
3 grams blood oranges (small, Cara Cara, or Valencia)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Ultimate Spring Brunch Board appeared first on Mommy Makeover Menu.

Salted Caramel and Milk Chocolate Brownie Cake

admin — Mon, 23 Aug 2021 14:26:54 +0000

A recipe has no soul. You, as the cook, must bring soul to the recipe.
Thomas Keller

Lemon & Limes Dark Recipe Template Example (with Instagram Call to Action)

Lemon & Limes Theme provides several recipe templates for WPRM plugin, including dark color versions. If your blog is set to dark mode, you can choose the “Lemon Limes Recipe Dark ” or “Lemon Limes Recipe Instagram Dark” as the default recipe template.

Salted Caramel and Milk Chocolate Brownie Cake

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Servings 2 people

Prep Time 2 30

Cook Time 40

Total Time 3 10

Print Recipe Pin Recipe

Ingredients

1 cup whole raw almonds
1½ tbsp frozen raspberries (stems removed)
1 cup all purpose flour
1½ tbsp fresh grated ginger (room temperature)
⅔ cup ice cold water
3 grams salted butter (room temperature)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Calories: 380kcal

Course: Dessert

Cuisine: French

Keyword: Kid Friendly

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

Credit: Featured video source – Spice Bangla – https://www.youtube.com/watch?v=Z1OLG7F3HD4

The post Salted Caramel and Milk Chocolate Brownie Cake appeared first on Mommy Makeover Menu.

The 35 Most Popular Easy Summer Recipes

admin — Mon, 23 Aug 2021 14:20:30 +0000

Avocado Bruschetta with Parma Ham and Poached Egg

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

Sliced Avocado Toast with Sun-dried Cherry Tomatoes

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

Tart and Tasty Grapefruit Cocktails

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

One Pot Melty Burrata Lemon Pesto Pasta

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

Salted Caramel and Milk Chocolate Brownie Cake

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

My Favourite Summer Juices and Smoothies: Citrus/Grape/Peach

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

Mediterranean Inspired Avocado Toast with Cheese

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

Meyer Lemon Margarita with Rosemary

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

Conclusion

This post is an example for Recipe Roundup feature of WP Recipe Maker. Use this Recipe Roundup feature for your roundup posts and we’ll automatically output the ItemList metadata that Google needs to display your recipes in a Carousel. You can find more details about this feature: Recipe Roundup Demo.

The post The 35 Most Popular Easy Summer Recipes appeared first on Mommy Makeover Menu.

Parsley and Cheese with Roasted Garlic Tomato Cream Sauce

admin — Mon, 23 Aug 2021 11:08:06 +0000

Parsley and Cheese with Roasted Garlic Tomato Cream Sauce

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Breakfast

Cuisine Italian

Keyword Instant Pot, Sauce, Stovetop

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

1 gram fresh grated ginger
1½ tbsp salt + pepper
1 cup cherry tomato
1½ cups whole milk ricotta cheese (room temperature)
⅔ cup extra virgin olive oil
3 grams blood oranges (small, Cara Cara, or Valencia)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Parsley and Cheese with Roasted Garlic Tomato Cream Sauce appeared first on Mommy Makeover Menu.

Caramel Cinnamon Graham Apple Pie

admin — Mon, 23 Aug 2021 08:36:27 +0000

Jump to Recipe Print Recipe

Food can be very transformational, and it can be more than just about a dish. That’s what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy. To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.

Cooking is an expression that crosses boundaries. Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat.

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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

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Caramel Cinnamon Graham Apple Pie

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Dessert

Cuisine American

Keyword Kid Friendly

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

Apple Filling

¼ cup brown sugar (packed)
6 apples (peeled, cored, and chopped into roughly 3/4-inch cubes)

Crust

2 cups all purpose flour plus extra for dustin the pan
½ tbsp salt + pepper
6 tbsp ice cold water

Topping

1½ tbsp lemon juice (Freshly squeezed juice, please do not use boxed juice)
⅔ cup cinnamon (crushed graham crackers)
6 cups all purpose flour (I like King Arthur Baking Company All-Purpose Flour)
½ tbsp cinnamon (ground)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Caramel Cinnamon Graham Apple Pie appeared first on Mommy Makeover Menu.