Today's Tuesdays with Dorie recipe, French Yogurt Cake with Marmalade Glaze, was chosen by Liliana over at My Cookbook Addiction. Mine don't look like a yogurt cake with glaze because I chose Dorie's Riviera version which uses greek yogurt or strained plain yogurt, olive oil and then either rosemary or mint. I had fresh rosemary and wanted to try these with the minced rosemary mixed in with the sugar and zest. I decided to make these in a muffin tin so they would bake faster (20 minutes) and for portion control. The overall taste was wonderful. My 2 year old really liked them-she ate more than her fair share, but I guess that is my fault for leaving them right within her reach on the countertop. The combination of the lemon and rosemary in a sweet muffin/cake was very good. Go check out what the rest of the TWD bakers did by checking out the TWD Blogroll!
I also made Green Egg and Ham cups because my kids love green eggs and ham. I only do this on St. Patricks Day because I think it looks sort of digusting, but the kids love it. Usually I just do scrambled eggs and add green food coloring and ham, but this time I decided to bake them in the oven and I added spinach and thyme. The ham sunk to the bottom but that didn't matter, the kids loved them. Happy St. Patricks Day- I hope you are wearing green!
10 eggs
6-8 drops of green food coloring
1/2 cup shredded cheese
salt and pepper
1 cup cubed ham
baby spinach leaves
fresh thyme
Preheat oven to 400 degrees F.
Whisk eggs in a large bowl. Drop in food coloring and whisk until combined. Add cheese; season with salt and pepper and add ham. Stir well.
Spray a muffin tin with cooking spray or brush with melted butter. Scoop 1/4-1/3 cup egg mixture into each cavity of the muffin tin. Place a couple of spinach leaves in each cavity and submerge with your finger or a spoon. Sprinkle fresh thyme leaves on top.
Bake for 11-13 minutes. Cups will be puffed and cooked through.
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