Ham, Pepper, & Goat Cheese Egg Cups

I'm not a huge fan of eggs, but since I need more protein in my diet, I am trying. I decided to make some egg cups to have as a morning snack everyday to replace the oatmeal or cereal I have been eating. These were easy to make and baked up quickly. I like that you can add just about any ingredient you have on hand. I decided to use ham, green peppers, and goat cheese. But sausage and spinach would be good, too! You can also top these with salsa or avocado. The only issue is that some stuck to the pan. Next time, I will make sure to grease the pan better.

Ham, Pepper, & Goat Cheese Egg Cups
Source: Adapted from Pinterest
(makes about 8)

6 eggs
1/4 milk (I didn't use because I didn't have any.)

1/8 cup chopped green pepper

1/8 cup ham (cubed)

1/8 cup shredded cheddar cheese

2 tablespoons goat cheese, divided

salt and pepper, to taste

Preheat oven to 375 degrees.
Spray a cupcake tin liberally with nonstick cooking spray or line with 8 paper cupcake liners and mist with nonstick cooking spray. (Make sure you spray the wells of the pan well.)
Whisk together the eggs and milk and pour into the wells of the pan.
Divide the ham, green pepper, and shredded cheese between the wells.
Dot the goat cheese on top of each well. 
Bake for 20 to 25 minutes.
Cool and either freeze or store in the refrigerator.
To heat, pop in the microwave for about one minute. 

Bourbon Butterscotch Blondies

My husband has a new fascination with whiskey and bourbon. So when he saw this recipe in a recent issue of the Food Network magazine, of course he wanted to make these blondies. They came out as promised: sweet, chewy, boozey, and delicious.

Bourbon Butterscotch Blondies
Source: Duff Bakes: Think and Bake Like a Pro at Home by Duff Goldman via Food Network

1 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick of butter, softened
3/4 cup butterscotch chips
3/4 cup lightly packed brown sugar 

1 egg
1/2 teaspoon vanilla extract
1/4 cup bourbon

Preheat the oven to 350 degrees and spray a 9-inch square baking pan with cooking spray or butter it generously. (You can also line the pan with parchment paper and spray it.)

In a medium bowl, whisk together the flour, baking powder, and salt.

In a small pan, melt the butter and 1/4 cup of the butterscotch chips over medium heat until the mixture is smooth. Transfer it to the bowl of a stand mixer.

Beat the brown sugar into the butter mixture and then the egg. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining 1/2 cup butterscotch chips.

Spread the batter into the prepared pan and bake for 20 to 25 minutes. Let cool before cutting.

Raspberry White Chocolate Cupcakes

I make a lot of cupcakes. And I'm always trying to come up with new and exciting flavors. One of my favorite frostings is raspberry buttercream. It's sweet and tart and pairs well with both chocolate and vanilla cupcakes. For the base, I decided to add some melted white chocolate to my vanilla recipe and fill them with whipped white chocolate ganache. The result was a sweet and decadent cupcake sure to please a crowd.

White Chocolate Cupcakes
Source: Adapted from Melissa Bakes
1 stick butter (room temperature)
2/3 cup sugar
3 eggs
1 teaspoon vanilla extract
1 and 1/2 cups flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk

1/4 white chocolate chips, melted

Preheat oven to 350 degrees and line a cupcake tin with 12 cupcake liners.
In a bowl, whisk together flour, baking powder, and salt and set aside.
In another bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Turn mixer to low and alternately add flour mixture and milk in three additions, ending with flour.

Fold in melted white chocolate.
Fill the cupcake liners about 2/3 full and bake for 18 - 20 minutes.
Cool completely on a wire rack.

Raspberry Buttercream
2 sticks salted butter (room temperature)
3–4 cups powdered sugar
2–4 tablespoons seedless raspberry preserves
1–2 tablespoons water or milk (or any other liquid)

Beat the butter on high speed for about 5 minutes until light and fluffy. Turn mixer to low-medium speed and add powdered sugar one cup at a time. Add raspberry preserves and water, until desired consistency is reached. Beat well.

Whipped White Chocolate Ganache
Source: Adapted from Smitten Kitchen
1/2 cup white chocolate chips
1/3 cup heavy cream
1/2 tablespoon butter

Place white chocolate chips in a heatproof bowl and set aside. Simmer the heavy cream in a small saucepan until hot. Pour hot cream over the white chocolate chips and let sit for one minute. Add the butter and stir until silky and smooth. Cool completely. With a hand mixer, beat ganache on high speed for several minutes until light and fluffy.