Chad and I have been traveling a lot lately — some of it together, some of it on our own, and it’s been really rare that we have a break for a Whole. Entire. Weekend. Which is essentially what happened on Saturday and Sunday. We woke up in our house, looked around, and realized we could just… chill out.
Which, obviously, for me, meant the opposite of chilling: it meant cooking! Breakfast, lunch and dinner, and a few snacks in between. You guys may have seen some of these photos already on Instagram, but I wanted to give you the whole recipes!
So start with these yummy baked eggs, that just take a few minutes and a couple of fresh ingredients. Healthy, easy, and absolutely delicious!
Perfect Baked Spinach and Eggs
10 oz baby spinach leaves
1 tsp garlic powder
1/4 cup olive oil
Fresh ground pepper
2 large eggs
4 tbsp spreadable cheese (I like Boursin)
2 large slices multigrain bread
Preheat oven to 375 degrees. Lightly grease a baking dish and place two slices of bread inside. Slather the bread with the spreadable cheese, and set aside.
Meanwhile, in a small saute pot, mix the spinach, garlic powder, olive oil, sea salt and fresh ground pepper together. Cook until the spinach wilts, about 5 minutes.
Spread the spinach over the slices of bread evenly. Create a small indentation for each egg in the center of the bread. Gently crack an egg into that indentation for each slice.
Bake for 15 minutes, or until the eggs are set. Serve warm and enjoy!
Tags: breads · Breakfast and Brunch · food
I’m spending today styling the Brahmin summer catalog in Providence, so I’m typing this right before I leave for the train station. I’m so excited for this project, and I can’t wait to show you guys all the looks we’re putting together! Look for more behind-the-scenes images (and a video) soon!
But — not these cheese twists. I’ve actually been meaning to make these for probably three years — mostly because of this simple equation:
Cheese + Puff Pastry = Best Combo Ever.
These are basically just buttery, parmesan-y indulgent little finger foods, and what could be better than that? You could dust them with fresh grated pepper or smoked paprika for a little complexity, but even on their own, they’re pretty great. And a three-ingredient recipe that makes something this impressive? Not bad, Katy. Not bad.
1 frozen puff pastry sheet, thawed
2 tbsp olive oil
1 cup grated Parmesan cheese
Preheat oven to 400 degrees.
Unfold pastry on lightly floured surface, and cut it into thirds. Brush both sides with olive oil. Cut into strips on a diagonal. Twist strips and place 2″ apart on a greased baking sheet, and top with parmesan cheese. Bake 10-15 minutes or until golden.
Tags: appetizers · breads · food
This bread proves that no matter how much experience you have in the kitchen, yeast can still get the better of you. This was my second try on this recipe — my first try used a packet of yeast that was unexpired, stored at a proper temperature (at least, within my kitchen), and seemingly ready to be used. And despite all that, my dough stayed thick and dense as a rock. After setting it out to rise for an hour, it hadn’t even moved.
I started over. This time, the yeast cooperated (although slowly) — I had bread that would rise, at least. Still, though, this bread wouldn’t quiet cooperate. When I tried to roll the raisins into a swirl, they grouped together at the bottom of the loaf (as you can see in the pictures). The only solution I can think of is to add them with the wet ingredients, so they distribute evenly during kneading. I’ve written the recipe that way below — when you guys try it, let me know if that works!
But even with all the trial and error, there is nothing quite like the smell of freshly baked bread wafting through the kitchen on a weekend morning. So I’m going to call the end result a success — if only I could find a way to make my yeast a little less temperamental.
cinnamon bread recipe
1/2 cup milk
1/2 cup warm water
1 (.25 ounce) packages active dry yeast
1/3 cup white sugar
1 tbsp cinnamon
1/4 teaspoon salt
3 tbsp butter, softened
1/3 cup raisins
3 cups all-purpose flour
Proof the yeast by mixing it with 1/2 cup warm water and 1 tbsp sugar. Allow to sit for 5 minutes until milky and foaming.
In a large mixing bowl, add the yeast mixture, egg, milk, sugar, butter, salt, raisins and cinnamon. Add the flour gradually to make a stiff dough. Knead for about five minutes.
Turn the dough out into a lightly greased bowl, and cover with plastic wrap. Let the dough rise in warm place until doubled, about 1 hour.
Punch the dough down, and place it in a greased 1 1/2 pound loaf pan. Let rise until the bread is the shape that you want, around 45 minutes for a regular-sized loaf. Preheat the oven to 350 degrees while the dough is rising.
Bake the loaf for 35 minutes. Allow to cool before slicing, and serve.
Tags: breads · Breakfast and Brunch · food