I love it when I am not in charge of dinner….

Cooking is so much more fun and even easier with new gadgets.  Don’t you think?

I live in a household of people who think the day isn’t over if you haven’t eaten at least one egg, preferably two….  And on those days, when neither have had eggs for breakfast, it’s looking like breakfast for dinner is a high probability.  And on those nights, I’m not required to cook, so I say, YES!!

We were recently hanging out in a favorite Up North Kitchen store when Amanda happened upon these cute little egg poaching cups.  We’ve poached eggs, the old fashioned way, in the past.  You know vinegar in the water, egg in a cup, swirl the water, slip the egg in…  but they are never easy or fun…  We generally will do an over easy fried egg, instead of poaching….  Maybe we are missing something…  Not sure…  But holy cow, these little cups really do the job for you!  Perfectly poached eggs every time. And cute never hurt anything, I say.  Add a schmear of butter, oil, non dairy butter, your choice.  Break in an egg, slip the cup into the boiling water and cover for 6-8 minutes depending on how you like your eggs.  We like them at about 7-8 minutes.  Easy peasy lemon squeezy…

Toast up some English Muffins, add some fresh spinach, a beautiful slice of fresh tomato and top with an egg and plenty of freshly cracked black pepper.  Some like it with a slice of fried up Canadian Bacon tossed on, but you will only find that on 1/3 of ours….

Top with a simple to make, never fail, why do people think Velveeta is an ingredient in Hollandaise, Hollandaise sauce and you are in for a mouthgasm…  A side of Peter’s world famous hash browns and what more could a person ask for???

I give you breakfast for dinner….

Winning, Duh!

Super Simple, Never Fail Blender Hollandaise

3 egg yolks

2 tablespoons freshly squeezed lemon juice

1 pinch cayenne

1/4 teaspoon salt

1/2 cup melted butter

Place egg yolks, lemon juice, cayenne and salt in a blender.

Heat butter until bubbling but do not brown.  I use the microwave for this, don’t arrest me, please.

Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove the center part of the blender lid and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.

Serve immediately or keep sauce warm by placing blender container in warm water.

Makes enough sauce for 6 eggs, 3 people, at our house.

So what more could you ask for????
Okay, maybe we do need a dessert…  Dessert never hurt no~body…

A Non Dairy Red Velvet Cupcake

with Non Dairy Faux Cream Cheese Frosting (You can use the real deal if you choose, we don’t)

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 TBS cocoa powder
  • 1 1/2 cups vegetable oil (substituting 1/3 c coconut oil for 1/3 c vegetable oil works well and is healthier, more than that might be too heavy)
  • 1 cup almond milk or your choice of non dairy *milk* or the real deal.
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (easily left out)
  • 1 TBS white distilled vinegar
  • 2 teaspoon vanilla extract

For the Faux Cream Cheese Frosting:

  • 1 pound non dairy cream cheese, softened, Tofutti  is a good one, we actually used a different one, just can’t remember what it was, eek…….
  • 2 sticks non dairy butter, softened, Earth Balance, is the best one, we think
  • 2 teaspoon vanilla extract
  • 5 cups powdered sugar (We used 4 c and it wasn’t quite stiff enough)

Preheat the oven to 350°  Line 24 muffin cups with cupcake papers, or 24 miniatures, which we did, with no papers required when the pan is oiled well, besides we didn’t have any of those tiny papers handy…..

In a medium mixing bowl, sift/mix together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, milk, eggs, food coloring (if you use it), vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, for full sized ones, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Faux Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, or butter substitute, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.  Frost and enjoy.

Going dairy free can still be delicious!  If I do say so myself…..

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