Monthly Archives: July 2014

Scrambled Eggs with Cream Cheese


For those of you who know me, you most likely have heard me rave about scrambled eggs with cream cheese and if you’re lucky, I’ve made you try it! Most people have been skeptical of this combination of ingredients, but if they’re adventurous enough to try it, they change their minds and agree cream cheese was essentially made for eggs. Like ketchup and french fries! After you try this out, I predict you might have a hard time returning to plain scrambled eggs and need to have a constant supply of cream cheese in your fridge.












You might ask, how does cream cheese make eggs so much better? Well, the cream cheese lends a slight tangy flavor to your eggs, making them more flavorful, with a creamier texture. Aside from the proportions (listed below), the key to perfect eggs is also how you cook them. As you will read below, the trick to creamy, cooked through eggs (without being overcooked) is cooking on a very low light and stirring pretty much constantly with a kind of folding motion. Make sure you spread out the cream cheese so it is evenly incorporated throughout and there are no small chunks. Sometimes it’s hard to distinguish the cream cheese from the egg white. If you notice any light brown spots, the eggs are overcooked. So as soon as the eggs achieve that creamy, homogenous, light yellow appearance without being watery, immediately remove them from the pan to the plate. Even when you turn the burner off, the eggs will keep cooking due to the heat of the pan.

Another ingredient I also love to put in my eggs to switch things up a bit is ricotta cheese. Particularly the kind you find at your local farmer’s market or farm stand. Ricotta also enhances the flavor and creaminess of your eggs, but makes the eggs a bit lighter and fluffier than cream cheese does. I use the same proportion of ricotta as I do cream cheese.

I highly recommend you try this recipe if you like eggs. Of course everyone is different in their preferences, so please experiment with proportions and cooking style to achieve your perfect flavor and texture! And as always, I’d love to hear how your creations turn out and any questions or comments you might have!



Scrambled Eggs with Cream Cheese 

*I am listing the ingredients for 1 egg but you can double/triple/quadruple this recipe


1 extra-large or large egg

3 small pinches of table salt

fresh ground pepper to taste

splash of milk or water (approximately 1/2 – 1 tsp)

1/2 TBP cream cheese (I like using the whipped kind- it’s easier to stir in), (or ricotta cheese)

butter for pan


1. Crack egg(s) into a cup. Add salt, pepper, and milk or water. Scramble lightly with a fork.

2. Place a pinch of butter (doesn’t take much) into a small non-stick frying pan and turn on heat to low.

3. Spread out butter with heat-proof spatula so that it is evenly coated on pan.

4. Pour egg(s) into pan; then add cream cheese in little chunks, stirring quickly to spread throughout eggs. Cream cheese will melt fairly quickly. Continue stirring eggs, using a folding motion. When you see that eggs are no longer liquidy and almost cooked through, turn off the heat and immediately transfer to a plate. If you see any brown spots, this means eggs are probably overcooked. Although cooking over a very low light takes a bit longer, it helps prevent the eggs becoming overcooked and also helps even cooking and creaminess. This process should not take long, only a few minutes, depending on your stove. My stove gets hot quickly, so from the time I pour the eggs in to the time I remove them, it’s probably about 2 minutes or less.

5. Eat with your favorite breakfast accompaniment! Mine is a toasted homemade muffin or slice of quick bread that I’ve posted on this blog 🙂





Halibut and Shrimp with Minted Broth


Although I am always experimenting with new cooking recipes, I have yet to post any! But now it is time for the first one, a perfect summer dish when you don’t feel like cooking on the grill. This stew-like dish is light and evokes those fresh summer flavors like coolness of mint and tang of dry white wine. These flavors as well as the more rustic ingredients of carrots and leeks compliment the delicateness of the shrimp and halibut without overwhelming them. Then, a small amount of green curry paste rounds all the flavors out and delivers something irresistible.

And although you might be thinking for a dish like that, it must take a lot of time and work, surprisingly, you can whip this up in less than half an hour and then prepare a salad and toast some bread to go with it in the ten minutes that it’s cooking on the stovetop! This dish also goes nicely with rice, pasta, or cous cous, so take your pick! (Rice is in the picture below) Or bread is always good to sop up some of that delicious broth!

Easy, delicious, AND nutritious!



Halibut and Shrimp with Minted Broth

Serves 4

Total time: 40 minutes, Hands-on time: 20 minutes


1/2 TBP olive oil

1/2 TBP unsalted butter

2 large leeks, trimmed, thinly sliced, and thoroughly rinsed

1 TBP minced garlic

2 medium carrots, peeled and thinly sliced

1/4 tsp kosher salt or 1/8 tsp table salt

4 (4 oz) halibut fillets

12 medium peeled and deveined shrimp, tails on

1 cup fat-free, lower-sodium chicken broth

1/4 cup dry white wine

1 TBP green curry paste

2 TBP finely chopped fresh mint


1. Heat a large skillet over medium high heat. Add oil and butter to pan; swirl until butter melts. Add leeks and saute 3 minutes, stirring occasionally. Add garlic and carrots; saute 3 more minutes, stirring constantly. Remove from heat.

2. Sprinkle fillets evenly on both sides with salt. Then arrange them in a single layer on top of carrot mixture in pan. Stir together broth, wine, and curry paste in a small bowl. Add this mixture to pan and bring it to a boil. Cover, reduce heat and simmer for 5 minutes. Then add the shrimp, and simmer for 5 more minutes or until desired degree of doneness.*

3. Place 1 fillet in each of 4 shallow soup bowls; divide shrimp, vegetables, and broth evenly among servings. Sprinkle each bowl with 1 1/2 tsp mint.

*The original recipe says to add the shrimp and halibut at the same time and simmer for 10 minutes. You can do this, but I found that although the halibut was perfectly cooked, the shrimp became way overcooked since they only take a few minutes. Another option would be adding them at the same time to start with but then removing the shrimp after about 5 minutes of cooking so they do not overcook.

Adapted from Cooking Light Magazine 


Citrus Wine Cake with Fresh Berries


I have to say, whoever thought to put wine in cake was pretty brilliant. This particular cake uses a sweet dessert wine, which imparts very subtle wine flavor to the finished product and enhances the texture, making this cake moist, but light. Think of a lighter version of a pound cake flavored with citrus, olive oil, and wine!

It is truly the perfect summer dessert, especially when garnished with fresh berries and a scoop of vanilla ice cream on the side.


Citrus Wine Cake with Fresh Berries 

Yield: one 9 by 3 inch springform pan cake

Servings: 10 slices


scant 2/3 cup extra-virgin olive oil, plus a bit more for brushing pan

1 1/2 cups unbleached all-purpose flour

1 tsp baking powder

scant 1/4 tsp salt

1/3 cup sweet dessert wine, such as Moscato, Marsala, or Muscat

1/3 cup fresh orange juice

1 tsp grated orange zest

1 tsp grated lemon zest

4 large eggs

3/4 cup sugar

confectioners’ sugar to dust with

2 pt. fresh berries for garnish


1. Preheat oven to 350 degrees. Coat sides of 9 by 3 inch springform pan lightly with oil. Line pan bottom with circle of parchment paper.

2. Whisk together flour, baking powder, and salt in bowl. Whisk together oil, wine, orange juice, and orange and lemon zests in separate bowl.

3. Beat eggs and sugar with electric mixer for 4 minutes or until pale yellow and tripled in volume. Add half of dry ingredients, and mix on low speed until blended. Add half of olive oil mixture, and mix to blend. Repeat with remaining dry ingredients and olive oil mixture.

4. Pour batter into prepared pan and set on baking sheet (in case of a mishap with springform pan). Bake for 40 to 50 minutes, rotating half way through baking time or until toothpick inserted in center comes out with few dry crumbs. Top of cake will peak. Cool 10 minutes on wire rack; then remove sides of pan to cool completely. Dust with confectioners’ sugar and serve with berries.

Adapted from Vegetarian Times Magazine 

Peach, Rhubarb, and Blueberry Crisp


Tomorrow, my brother finally returns from South Africa after his study abroad adventure! So I decided to make a crisp from all the fresh fruit in season right now. The middle of July delivers bountiful amounts of so many delicious fruits! Blueberries, blackberries, and raspberries are in the middle of their season. Peach season is just beginning, and the seasons for strawberries and rhubarb are coming to a close.


So this crisp was the perfect dessert to make not only because of all the fresh, local fruit available, but because whether it’s a crisp, cobbler, or pie, that first bite welcomes you home and reminds you how good it is to be home!
Because of the natural sweetness of the peaches and the blueberries in this crisp, little sugar is needed and the natural fruit flavors can shine on their own! There is also some crystallized ginger in both the filling and topping which lends both sweetness and a little kick, going with the fruit quite well.

Hurry up and whip up this easy dessert while you can still buy these fresh, local fruits at your farmer’s market. Although you can make it other times of the year, I can guarantee, it’ll be best and a very special treat in July!

Peach, Rhubarb, and Blueberry Crisp 

Yield: one 9 inch pan, 6+ servings



2 cups sliced peaches (1/2 inch slices), peeled if desired

2 cups sliced rhubarb (1/2 inch slices)

1/2 cup blueberries

1/4 cup packed light brown sugar

1 TBP minced crystallized ginger


1 cup old-fashioned rolled oats

1/2 cup chopped pecans or walnuts

1/4 cup white whole-wheat flour (if not, use all-purpose flour)

1/4 cup packed light brown sugar

1 TBP  minced crystallized ginger

1/8 tsp table salt

2 TBP unsalted butter, melted

1 TBP canola oil


1. Preheat oven to 350 degrees. Spray or lightly butter a 9-inch glass or metal baking dish.

2. For filling, toss all ingredients and transfer to greased baking dish.

3. For topping, mix together oats, nuts, flour, sugar, ginger, and salt. Pour melted butter and oil over and crumble with hands. Then top fruit with this mixture.

4. Bake for 30-40 minutes or until lightly browned and fruit is bubbling. Let cool about 15 minutes before serving on a wire rack.

Adapted from Eating Well magazine 


Snickerdoodle Blondies


Remember not too long ago when most people didn’t even know what a snickerdoodle was? Well this cookie has definitely grabbed people’s attention. Now this cinnamon sugar cookie has become so popular that bakers are experimenting with how to make all kinds of snickerdoodle variations, from snickerdoodle cake to snickerdoodle ice cream!

Today, I’m going to share with you one of my favorite variations on the snickerdoodle, snickerdoodle blondies! These delectable treats are moist, light, and elicit that warm cinnamon flavor that makes everything seem like it’ll be okay even on your worst day. They also come together twice as fast as cookies do because all you do is spread out the batter in the pan and bake them.



After reading through many different recipes for snickerdoodle blondies, none of which completely met my satisfaction, my friend Liza coincidentally sent me a recipe for this dessert that she had recently made from a blog called Amandeleine. I liked the ingredients and proportions of this recipe for the most part, so I based mine off of hers. However, one ingredient that I think defines a snickerdoodle  is cream of tartar, which is not in the recipe that follows. It gives the cookies that slightly sour bite that you don’t find in most cookies, but adds so much wonderful flavor!

So with that being said, these are truly incredible cookie bars, but their name might be mistaken…

I will have to experiment with adding the cream of tartar next time I make these.

Thank you to Liza and Amandeleine for this delicious recipe!



“Snickerdoodle” Blondies 

Yield: one 9 by 13 inch glass pan, cut into bars


1 cup unsalted butter, softened

scant 1 cup light brown sugar

scant 1/2 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

scant 1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour



1. Preheat oven to 350°. Grease a 9×13-inch baking pan.

2. Combine and mix flour, baking soda, cinnamon and salt in a medium bowl.

3. In a larger bowl, beat butter, brown sugar, and sugar until fluffy. Add eggs, one at a time, mixing well after each. Add vanilla, and mix just until combined.

4. Add flour mixture, mixing on low speed until combined.

5. Transfer dough to prepared pan, spreading evenly. Bake 25 to 30 minutes, or until set and lightly golden. 

6. Sprinkle warm bars with cinnamon-sugar. Cool completely before cutting into bars.

Adapted from Amandeleine 


Rhubarb Ginger Bread


Rhubarb season is almost coming to an end! So in an effort to make the most of this delicious fruit, I whipped up a rhubarb ginger quick bread recipe I had found on a great blog called Baking Bites. I was intrigued by the addition of crystallized ginger as well as its very healthy ingredients. Truthfully, I was a bit skeptical of no egg yolks, fat free milk, and only 2 TBP butter/oil, but I was delightfully surprised when I tasted this delicious loaf!

I made a few tweaks, which you will find in the recipe below, one being using ground ginger since I didn’t have the crystallized ginger on hand. I also added cinnamon and cut the sugar a lot. In my opinion, the bread is still quite sweet, but if you have a big sweet tooth, the original recipe called for 1 cup. I also wanted this to be more of a breakfast bread than a cake loaf.

This moist, flavorful quick-bread comes together in a flash and is delicious lightly toasted by itself, or would also be excellent with a little butter, jam, or ricotta spread on top.





Rhubarb Ginger Bread 

Yield: one 9 by 5″ loaf pan


2 cups (9-10 oz) all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/2 cup + 1/8 cup granulated sugar

2 TBP canola oil (or melted unsalted butter)

2 egg whites or 1/3 cup egg substitue

3/4 cup fat-free milk

3 TBP crystallized ginger, chopped (or 1/4 tsp ground ginger)

1 1/4 cups rhubarb, chopped (2.5 stalks)


1. Preheat oven to 350 degrees and grease a 9 by 5 inch loaf pan with cooking spray or butter.

2. Mix dry ingredients in a large mixing bowl including flour, baking soda, baking powder, salt, ground ginger (if using), cinnamon and sugar.

3. Lightly beat oil (butter), egg whites, and milk in another bowl.

4. Pour wet mixture into dry mixture and stir until almost combined, a few streaks of flour still remaining. Then stir in ginger and rhubarb until just combined. Be careful not to overmix or mix too rigorously.

5. Pour into prepared pan and bake for 40-50 minutes, rotating half way through baking time, until a tester comes out with few crumbs. (Mine was done in about 42 minutes).

6. Place on rack to cool for 10 minutes and then turn out of pan onto rack and let cool completely.

Adapted from Baking Bites