Breakfast Egg Cups

Big News!! Anna took her first steps all by herself today! Needless to say, since she’s almost 18 months, her parents are THRILLED! In celebration, Daddy is taking her swimming and Maman gets to blog!

I made these last weekend and they were a huge hit around here. Very easy to prepare and they disappeared super quickly!

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Start by spraying a muffin tin with Pam, then add some feta to the bottom of each cup. dsc_0536

Next, add any veggies you have lying around your fridge. We used some tomatoes, red peppers and some leftover caramalized onions. dsc_0540

Next, whisk together some eggs, milk, salt and pepper and Italian seasoning in a bowl and add to each cup. dsc_0543

Bake at 375 for about 15 mins, until each cup is set.dsc_0544Enjoy!

 

Breakfast Egg Cups

You will need:

1 cup feta

1 tomato, diced

1 pepper, diced

1/2 onion, diced

5 eggs, beaten

1/2 cup milk

pinch each of salt and pepper

2 tsp Italian Seasoning

Preheat oven to 375. Spray a muffin tin with non-stick cooking spray. Add feta to each compartment. Next, add vegetables. Beat your eggs with the milk, salt and pepper and Italian seasoning. To make it easier to pour into the muffin tin, I combined the egg mixture in a water pitcher. Pour the egg mixture over top vegetables in each muffin tin compartment. Bake at 375 for 15 mins, until eggs are set. Serve warm.


Chocolate Peanut Butter Mousse Pie

Good morning! I hope you all had a lovely holiday season. We certainly did, full of great company and incredible food. We were very lucky that we got to spend the week with Justin’s extended family in Canmore. Too much fun. Anna was incredibly spoiled and had a blast too!

I made this desert on our last day (like we needed any more calories by then). But it was just too good to pass up.

dsc_0503Start by melting butter and mixing it with chocolate baking crumbs.

dsc_0504Spread evenly at the bottom of a pie tin and bake for 5 mins. Let cool.

dsc_0506Next, make the brownie layer.

dsc_0507Add to the pie tin on top of the crust and bake for 20 mins.

dsc_0508Cool completely.

dsc_0509Next, make the mousse. This amazing mixture contained cream cheese, peanut butter, whip cream and icing sugar.

dsc_0511Add to the top of the pie and freeze to set.

dsc_0513Enjoy!

Chocolate Peanut Butter Mousse Pie (Modified from Flapper Pie and the Blue Prairie Sky by Karlynjn Johnston)

You will need:

For the crust:

1 1/2 cup chocolate baking crumbs

1/4 cup salted butter, melted

1/4 cup sugar

For the brownie:

1/2 cup butter

1/2 cup sugar

1/4 cup cocoa powder

1 egg

1/3 cup flour

Peanut butter mousse:

1 packageĀ  (226 g) cream cheese, softened

3/4 cup peanut butter

3/4 cup whip cream

3 tablespoons icing sugar

1 tsp vanilla

Preheat oven to 350. Combine all ingredients for the crust and line the bottom of a pie tin. Bake for 5 mins and let cool. For the brownie layer, melt butter and combine all other ingredients in a bowl, leaving the flour for last. Incorporate the flour gently, and do not over-mix. Add to crust and bake for 20 mins, until set. While the brownie is baking, make the mousse. In a bowl with a stand mixer fitted with the paddle attachment, beat the cream cheese until soft and fluffy. Add the peanut butter and beat again until fluffy. Add whip cream, sugar and vanilla, and beat until soft peaks form. Once the brownie is set, cool completely (I put it outside for about 15 mins. Perfect!). Add mousse layer and freeze pie to set. Serve thawed. Enjoy!