Category Archives: Eggscetera

Apple Cider Donuts

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For a couple of years now, it’s been a tradition to go to Beardsley Cider Mill and get their hot-out-of-the-oven, mouth-watering, earth-shattering apple cider donuts. But I couldn’t stand the thought of eating them only once a year.  I need them in my life like I need another pair of shoes – and I always need another pair of shoes. So I bought a donut pan (shout out to HomeGoods – $9.99!) and tried to recreate them myself. I’m now sharing them with you because trust me, you need them your life too.

And I’m sure Santa wouldn’t mind these with milk instead of cookies this year either.

Donut batter

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 cup apple cider
  • 1/4 cup milk
  • 2 eggs
  • 1 tbsp melted butter
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp apple pie spice

Sugar coating

  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 tbsp cinnamon
  • 2 tbsp melted butter

Preheat oven to 325 degrees and grease your donut pan. Mix together the flour, sugar, baking powder, apple pie spice, and salt. Once blended mix in the apple cider, eggs, milk, vanilla extract, and butter. Fill each cup 3/4 full and bake them for roughly 15 minutes or until golden brown. Just like a cake or cupcakes, when they feel spongy, they’re done.

While the donuts are baking, mix together the brown sugar, white sugar, and cinnamon for the coating. Once the donuts are done and have had a chance to cool, very lightly brush on the butter and toss the donut in the coating. (Warning: do not use a ton of butter for the coating. It will make the donuts soggy.)

Apple cider donuts

Happy Eating, XO.

Breakfast bites

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As many of you know by now from this breakfast recipe, we’re not really morning people. We want the easiest, “throw-it-together” breakfasts. You can only have cereal so many mornings in a row. So what’s easier than mixing a couple ingredients and throwing it in the oven? I whipped up these puppies on a Sunday morning and was able to put them in the fridge and freezer for later in the week. They’re damn delish and travel easy.

*Makes 6 muffins

  •  6 eggs
  • 1/2 cup chopped spinach
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped onions
  • 1/4 cup mozzarella cheese
  • 2 tbsps milk

Preheat oven to 350 degrees and grease a muffin tin or use muffin cups. Mix all of the ingredients together and pour in to the tin. Cook for 20 minutes until the tops are slightly browned.

 

Breakfast bites

 

Happy Eating, XO.

Back to School :(

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Labor day has come and gone, so there is no denying colleges and universities are back in full swing. Just so you know my MBA classes have been started for two weeks already so don’t whine. Anyway, if you are a dorm dweller and are missing the lovely meals prepared for you while you were home or travelling for the summer, this is your post! Not only are these good microwave friendly recipes, but it actually uses and tastes like real food. What, are we still pretending like Easy Mac and Ramen noodles are “Real”? I am pretty sure my box of oreos and popcorn are more “Real”.

Omelet in a mug

  • 1 large egg
  • 2 egg whites
  • 2 tbsp. shredded cheddar cheese
  • 1 tbsp. diced green bell pepper (I have even tossed in leftover ham or turkey that I didn’t want going bad ,but was sick of making sandwiches with. Chop it small.)
  • Salt and ground black pepper to taste (you know I even squirted some hot sauce in there for a kick!)
  • Cooking spray

Combine egg, egg whites, cheddar cheese, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray. Microwave on high for 1 minute; stir. Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer. Sprinkle cheese on top and serve.

Then, I would always crave something hot and sweet after classes. Something that was filling and warm, but also captured my sweet tooth. This is an easy spin on something we all consider as a boring and basic breakfast (ahh triple alliteration, nerd!)

Pumpkin Oatmeal

  • 1 cup quick-cooking rolled oats
  • 3/4 cup milk, or as needed (depends on how runny or thick you like it)
  • 1/2 cup canned pumpkin puree
  • 1/4 tsp. pumpkin pie spice
  • 1 tsp. cinnamon sugar

(Feel free to add nuts and raisins if you need something hearty to hold you over for a while, perhaps a good pre-exam breakfast?)

Mix oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat for 20 more seconds and serve.

Hope you enjoy and do submit any of your other dorm room delicacies. I am sure everyone else would love the help!

Submit your recipe/tips to damndelish@gmail.com and receive a FREE tote if yours gets chosen to post. Check out our Instagram to see what the tote looks like. They are super cute and super useful!

Happy Eating, XO.

Muffin Mania Part II

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My ex bf used to call me the “muffin man”, I know, how sexy! LOL but seriously, I just love making muffins. I think they are so easy and filling. They can be used as breakfast, a snack, or dessert (dollop anything with whipped cream child and its a dessert!) Anyway, to impress him early on when we were dating I made my scrumptious pumpkin muffins, and you know I just tossed my leftover veggies in some muffins just last week. So clearly, there is no stopping me on my muffin mania rampage. I realized I needed to do something more traditional and since its still summer and the berries are in abundance, I wanted to do a mixed berry muffin. Watch out Dunkin Donuts low fat blueberry, you may now be my 2nd favorite. Hope you love these as much as I did!

  • 3 cups (375g) all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (honey works as well)
  • 1 cup milk, at room temperature (original recipe calls for buttermilk, but I don’t have that stuff on hand so I just used the 1% I had in my fridge for cereal).
  • ½ cup canola oil (don’t skip the oil, this will make the muffins moist, you could use melted butter, but this muffin is better w the oil)
  • 1 teaspoon vanilla extract
  • 2 cups (340g) mixed berries**
  • coarse sugar for sprinkling on top if you wanna really be like Dunkin Donuts.

In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.

In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over-mixing which will make for tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries. ** For a little culinary twist I like to add some citrus zest or peel to the muffins. Lemon tends to be a good tart compliment to blueberries and orange works well with the raspberries and strawberries. You pick which one or both you want and throw in a tsp. if you feel so bold.** Then, spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin. Sprinkle with coarse sugar if you fancy. Bake at 375 degrees for 20-25 minutes and let cool before serving.

Happy Eating, XO.

Muffin Mania Part I

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OK so sometimes I buy way too many veggies in attempt to eat healthier. Now we are at that moment in which they will go bad if not consumed soon and I just cant finish all of this myself. So, juicing is usually a good fallback option however I sold my juicer in attempt to buy a new pair of shoes, so there’s that. Good old Pinterest to the rescue. I searched for a recipe that would use ingredients I already had in my pantry/kitchen. What a yummy way to eat my veggies and a resolution to my overabundance problem!

  • 1 cup white whole wheat flour (I used all purpose because that’s all I had lying around)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 3 tablespoons butter, melted and cooled (I forgot this, that’s what rushing to take photos does, don’t forget it, seems to be the element that adds a certain richness)
  • ½ cup pure maple syrup (I would also add a tbsp. of sugar because I don’t think they were sweet enough)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated carrot (original calls for 1/2 cup but I think it needs 1, came out too doughy)
  • Original recipe had raisins and nuts (walnuts or pecans would work best), I left out but its a good idea to add some more oompf to the muffins.
Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside. In a large mixing bowl, stir together the butter, maple syrup (& sugar), egg, and vanilla extract. Add the flour mixture to the wet ingredients and stir together until just barely combined. Add the zucchini, carrot, and stir gently until just distributed. Fill each cup in the mini muffin pan approximately ¾ full (my tins were only half full) Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
photo
Happy Eating, XO