Ham + Egg Cups For Brunch! [RECIPE]

Eggs are pretty much a no-brainer when it comes to brunch, whether it be in the form of a frittata, quiche, french toast, straight-up scrambled eggs, deviled eggs, egg sandwiches, or these— Ham And Egg Cups.

I was looking for something easy, fast, and simple. I (obviously) never made these before but thought it would be fun.

Ingredients:

• Sliced ham— fresh, cut thin to put in muffin tin but thick enough to not tear
• Eggs
• Oil spray, oil, or butter
• Optional: Cheese (parmesan, cheddar, anything melty); tomatoes, roasted red peppers, mushrooms, spinach, bacon... the topping possibilities are endless, some though, you may have to cook in advance

Directions:

1. Preheat oven to about 350-375degF
2. Oil or spray the muffin tin
3. Place the ham slices in each of the cups. If the ham hangs out over the rim, that's ok!
4. Crack an egg into each ham cup. (I did mine in a small measuring cup in case I got egg shell in the egg when cracking.
5. Top with toppings
6. Back for about 13-14 minutes, long or shorter depending on egg preference.

It's hard to tell how long exactly you should cook the egg-ham cups. For the final product below, we did 375degF for about 14 minutes. I'm decently happy with the way it turned out. As you can tell by the last couple of pics, the yolk is still moist, though part of it is cooked dry. [I don't eat my eggs runny for food safety concerns, even if they might taste better.]

The thing about these ham and egg cups is that they still keep cooking even after you pull it out of the oven. You let the cups cool, then take them out. So how you like your eggs, the quality of your oven, your muffin tin, thickness of ham, and coldness of eggs, will all depend on what temperature you should cook these and for how long. I'd say no higher than 375degF, though. And if you do a topping with cheese, bake it until it's slightly undercooked and then move it to under the broiler to brown the tops to a golden.

Let us know if you try this recipe at home in the Comments below or on Twitter or Instagram (@mdesenna), we'd love to hear about and see it! :> xoxo

Hot Milk Sponge Cake + Fresh Whipped Cream + Strawberries! [RECIPE]

Recipe below pics!

This recipe is adapted from the version in the Better Homes and GardenS New Cookbook published in 1976. The cookbook is not so new but the recipe is timeless, and I intend to pass it down to my kid— she didn't seem to have any issues with it :>

Ingredients:

Dry ingredients
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Wet ingredients
• 1/2 cup milk
• 2 tablespoons butter


• 2 large eggs
• 1/2 cup sugar


• 1 teaspoon vanilla

Directions:

1. Preheat oven to 350degF
2. Sift together the dry ingredients
3. Heat the wet ingredients until butter is melted
4. Beat eggs until thick and lemon-colored, a few minutes on high on an electric mixer
5. Gradually add sugar, beating constantly on medium-high speed for about 4-5 minutes until thick and fluffy
6. Slowly add dry ingredients to egg mixture, stir until just blended
7. Stir in hot milk mixture and vanilla, mix until all dry ingredients are wet
8. Butter an 8" corning ware dish (other pans, materials, and sizes, including muffin tins, can be used but note bake-time will vary)
9. Bake for 25-30 minutes, cool in pan
10. Meanwhile, put mixing bowl in freezer
11. Prep and cut fresh strawberries (or other fruit as desired)
12. Beat 1 cup of whipping cream on high speed until light and fluffy. Gradually add 1-3 tbsp sugar while beating. Beat until thick and semi-stiff or to desired consistency
13. Serve cake warm or at room temperature with whipped cream and strawberries

Let us know if you try this recipe! Send us your pics and comments on Twitter, Instagram, Facebook, or the Comments below! we'd love to see/hear them! xoxo

Making Whipped Cream + Assembling The Cake + Taste Test! [VIDEO]

In case you missed it, watch us make the cake!

Lookout for photos of our Hot Milk Cake and Recipe! in our next blog post! xoxo

Toddler's First Time Baking! - Hot Milk Cake! [VIDEO]

It took almost a week to figure out how to export this. I kept getting an error. This video is long, 24 minutes long, but it's worth it. Even if background noise and especially if you're interested in baking with your kid(s).

It's kind of hard to believe that less than three years ago, this girl was IN me and now she's baking WITH me. Hard to believe but thankful daily :>

What are you thankful for? Share in the Comments below, we'd love to hear! :> xoxo

Baked Chicken Drumsticks :>

Evidence I still know how to cook... :>



Since Mom's been away, I've actually cooked a little more than I thought I would. Honestly, I haven't cooked meat in a real long time. I only started eating it again when I got pregnant and before that I was vegetarian for nearly a decade. While I enjoy meat now, I realized why falling into vegetarianism was so easy.

In college, I was able to go the local market in NYC and buy a quarter pound chicken breast— it fresh for one sitting and I'd be done with it. Here, in the burbs, that is just not possible. I picked out the smallest package I could find but, still, it had 5 drumsticks. Between me and my daughter, we're not going to eat it all in one sitting and honestly, I'm not a huge fan of leftover chicken. I just don't think it keeps well. I'm sure there are a ton of crafty ways to deliciously reuse it but frankly, like in college, I want to eat it, cook it, and move on. Tomorrow is another day, full of potential, and the last thing I need is to have to deal with leftover chicken. Dramatic, I know, but really, vegetarianism is much easier when you're single (and lazy).

So, the recipe is simple.

Baked Chicken Drumsticks

Preheat the oven to 425degF.
Heat a pan with oil— medium-to-high heat.
Rinse and pat dry the chicken.
Carefully place in pan, covered or slightly covered.
Brown on all sides. My mom does 4 sides, I did 3-4.
Place on parchment-lined baking sheet after browned.
Sprinkle with some ground black pepper and the tiniest bit of salt.
Pop in oven and cook it until it reaches a safe-to-eat temperature (180degF).
Voila!

Suggested accompaniments: buttered corn, corn bread, pan-roasted broccoli, bread and butter, caesar salad.

What would you eat with this chicken?

Share in the Comments below, we'd love to hear! :>

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