Being perfectionists (ok, some of us) and nerds (yep, all of us!), this seemingly simple recipe became both an obsession and a frustration. but after many tweaks and tries, I think we have it down to a science! This can easily be made gluten free by subbing out the muffins.
Rich and silky, this was the perfect egg casserole for our recent Girls’ Brunch. The cheese is decadent, but sauce is what makes it a strata. It is definitely worth the extra effort. This dish easily adapts to other fillings and cheeses and can be made to suit a variety of tastes.
Rich and light, with a moist crumb and a hint of coconut, these brownies are an awesome way to use the leftover almond pulp that is quickly piling up in the freezer (if your freezer is anything like mine). I used 100% cacao cocoa power which makes an intensely dark brownie with a rich chocolate flavor. You will want to hide them!
Light, flaky and melt-in-your-mouth tender. They are also smaller than a typical coffeehouse scone (and way less dry!) so they’re not overwhelming as a mid-morning snack.
A lovely and delicate (FANCY!) way to serve soft or medium cooked eggs without having to deal with the shells. It’s especially fun if you just happen to have egg coddlers that have been handed down (like we do). I came across the coddlers languishing in my husband’s stash of ‘my mother gave these to me’ items and they were so pretty I just had to figure out how to use them.