Crab Bruschetta

Being from Maryland, there is little that we will not add crab meat to. My new summer favorite is Crab Bruschetta. It is great to take to picnics or for a summer BBQ because it uses seasonal ingredients. I have made it several times this summer already.

It is also good added to pasta or on an English muffin with melted cheese as a melt. I am sure it would also be great in other ways. Let me know how else you may use this versatile appetizer.

Crab Bruschetta

1-2 Large tomatoes diced (Beefsteak work well) or 1 lg can of Petite dices tomatoes
3-4 Leaves of fresh Basil or 1/4 - 1/2 tsp/ dried Basil
1 or 1/2 clove Garlic grated or finely chopped (the garlic gets stronger the longer it sits, so sometimes less is more)
1 tbs. olive oil
The meat of 2 or more picked crabs or 1 can crab meat
Salt and Pepper to taste

First put the chopped basil and grated or chopped garlic into a non-metallic bowl with the olive oil. Let that sit for a bit so the oil becomes infused with the flavors. Then add the chopped tomatoes and salt and pepper. Mix these together. Add the crab LAST because as you mix it will break up the meat. Gently fold in the crab meat and serve over toasted bread.

It is good right away, but better the second day because the flavors become stronger.

Eggs in a Basket with Creamed Spinach

I love going into the fridge and coming up with a new twist on an old favorite using what I already have available. So this morning when I was craving something hearty and healthy I decided to make Eggs in a Basket topped with some shredded Gruyere cheese and Creamed spinach. It turned out delicious and was the perfect combination of salty, creamy, and crunchy.

Eggs in a Basket with Creamed Spinach

1 slice of bread
1 egg
1 tsp. olive oil
salt and pepper to taste
fist full of spinach leaves
2 tbs. cream
1/4 c. shredded Gruyere cheese (approximate amount; you can also use swiss cheese)

Cut a hole in the middle of the bread slice (I use a 1/3 measuring cup to do it).

Heat pan on medium, add olive oil to coat bottom of the pan. When hot, place bread in pan, slide it around a bit to coat with oil then flip and do that to the other side. This will coat both sides with oil so the bread doesn't stick.
Crack egg into the hole in the bread. You can break the yolk or leave it as is depending on how you like your eggs.
Then add salt and pepper to taste. Cook on that side until the bread is browned and the egg and bread slide easily around the pan.
Very carefully flip the slice of bread and egg. Allow to cook until bread is browned. If you want the yolk more done, then reduce the heat so that it doesn't cook at quickly.
Shred the cheese over top of the egg and bread while it is in the pan.
When done, place bread on a plate. Add a bit more oil to the pan and add the spinach. I don't chop the spinach. As it starts to wilt, add the cream and some more salt and pepper. Stir it around in the pan until all the spinach is cooked. The cream might boil a bit, that is okay since it will reduce the liquid. Place ontop of the egg and bread.

Addressing the Cake Pop Trend Part 1

It finally took some convincing by my friend Claire from grad class, but I have attempted the cake pop! In the end, I was quite satisfied with the results and would definitely make them again. I am including here lots of pictures, since it is definitely a long process, as well as my notes, tips and trick to getting this recipe to work. It was not "hard" however there are things that I know now that will make it easier the second time around... don't worry, I will share!

First though, to address the cake pop phenomenon! Like any other person I started by Googling "cake pops" to gather some research.

I found some absolutely wonderful and inspirational photos, recipes, as well as tips. Listed here are some of my favorites, but the true cake pop master is Bakerella. Check out that blog for fabulous and awe-inspiring baked anything!

Here are some others that I found helpful to guide me through my cake pop journey:

The Kitchn - Great instructions for getting started! This is where I got most of my help.

Bakerella Flicker - Oh to be so talented!

Just a Bite - Strictly selling cake pops, but great images and ideas!

Babble - A site for new moms, but a great recipe for chocolate pops filled with cheese cake!

So after you have become completely intimidated by those images, let me show you mine!

I am going to include the basic recipe here and create a second posting that includes all of the steps and instructions.

To get started:

1 box of cake mix (yes, I didn't do this from scratch because this cut a serious amount of time off the process!)

1 can of frosting (I only needed about 2/3 of the can)

2 bags of candy melts (I started with one and needed a second)

50 Candy pop sticks (It definitely makes more that I realized)

Bake the cake according to the package directions and then let cool completely. I just stuck mine in the fridge for 24 hrs.

Cake/Icing Combination Suggestions

Red Velvet and Cream Cheese Icing
Chocolate and Chocolate
Carrot or Spice Cake and Cream Cheese Icing
Vanilla and Chocolate
Chocolate and German Chocolate Icing
Strawberry and Cream Cheese Icing
and many more...

Stay tuned for the process...

Ginger Orange French Toast

French toast takes me back to being a little kid. That was my mom's breakfast specialty. Dad did the pancakes, but mom made French Toast. It was always a great treat smothered with butter and cinnamon sugar.

I had some stale-ish bread in the fridge that needed to go and so French toast was on the menu for breakfast Saturday morning. I wanted to punch up the flavor a bit, since while regular milk and eggs work great, I wanted a bit more depth to my stale bread. I ended up adding some orange juice, vanilla and ginger to my egg and cream (yes, I used cream, it was handy since there was no milk and was delicious!). What I ended up with was a subtle orange ginger flavor that was great alone or with syrup.

Ginger Orange French Toast

(Measurements are approximate, add more or less to taste)

1 c. cream or milk or half-n-half
1-2 eggs
1/4 c. orange juice
1/2 tsp. vanilla
1/4 tsp. ground ginger

9 slices of French bread (the more dry and stale the better)

Beat ingredients in a shallow bowl with a fork. Heat pan on medium and add a bit of olive oil to the bottom. Dip bread on both sides the place in the pan. Flip when underside is lightly browned. *Do not let the bread soak, as it will not cook all the way through or be very soggy and difficult to flip.