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Danishes with Raspberry-Cream Cheese Filling

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Get ready to have some fun with this one. Instead of your next Saturday donut-run, have your older kids make these Danishes with Raspberry-Cream Cheese Filling. They are incredibly easy but deliver a great sense of accomplishment because there are a few different components: pastry, filling and glaze. These danishes are sweet, tart, and both soft and crisp. Warm, creamy centers make them extra special. Six ingredients gets you these charming little envelopes of sweetness that no one within any proximity will be able to resist.

The original recipe calls for making your own pastry, but we take a shortcut by using Puff Pastry. It also calls for adding poppy seeds to your filling, which you may absolutely do to create more interest and fanciness. We don’t always have poppy seeds on hand so we usually make these sans seeds. Lastly, we use raspberry preserves (like jam, not pie filling) instead of cherry but you can use any preserve that you love, from strawberry to boysenberry.

Assembling these really is a good time, especially if you’re a kid. Just be sure to leave enough room in the middle of the slits for the filling to nestle:

You’ll simply bring all of the points in to meet in the center:

Try to work quickly so that the Puff Pastry stays cool and the layers will remain flaky.

You can push the center points closer together immediately after baking while they’re still hot to close them up a little more as they will have spread during baking.

According to copenhagenppastry.com, “Although today known world-wide as “Danishes” these pastries did not originate in Denmark, but were brought to Denmark by Austrian bakers, particularly from Vienna in the 1850’s when Danish pastry workers went on a long-term wage strike.” In light of this, let’s learn a few things about Austria and it’s people:

  • The sewing machine was invented by an Austrian.
  • Austria has been home to a large number of Nobel Prize winners, especially in the field of medicine.
  • Many of the world’s most famous composers of classical music hail from Austria, including Schubert, Strauss and Mozart.

Adapted from: Poppy-Seed Danishes with Cherry-Cream Cheese Filling

Danishes with Raspberry-Cream Cheese Filling
 
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Difficulty: Easy
Serves: 8 danishes
Ingredients
  • FOR THE PASTRY
  • 2 sheets Puff Pastry, thawed but still cool
  • 1 large egg yolk lightly beaten with 1 tablespoon heavy cream (or water), for egg wash
  • FOR THE FILLING
  • 8 ounces cream cheese, room temperature
  • ¼ cup confectioners' sugar
  • ½ teaspoon pure vanilla extract
  • 1 large egg yolk
  • Optional: 1 tablespoon plus 2 teaspoons poppy seeds
  • ⅓ cup raspberry preserves
  • FOR THE GLAZE
  • 1 cup confectioners' sugar
  • 3 tablespoons whole milk or heavy cream
Instructions
  1. Preheat oven to 375 degrees.
  2. Make the filling: Beat cream cheese, confectioners' sugar, and vanilla with a hand mixer on medium-high speed until pale and fluffy, about 2 minutes. Beat in egg yolk. Add poppy seeds (if desired), and beat until evenly distributed.
  3. Lay sheets of dough onto a lightly floured surface or parchment paper. Cut each sheet of dough into four squares (eight total), and divide between 2 baking sheets.
  4. Cut a 2-inch line from the 4 corners of each square into the center. Spread a heaping tablespoon filling onto each. Dollop centers with a heaping teaspoon preserves. Fold the 2 top corners into the center of each square. Repeat with remaining corners to form petals. Brush petals with egg wash. Bake until deep golden brown, 16 to 18 minutes. Let cool slightly.
  5. Meanwhile, make the glaze: Mix together confectioners' sugar and milk until smooth. Cover with plastic wrap until ready to use. (If glaze gets stiff, add more milk, 1 teaspoon at a time, until desired consistency is achieved.)
  6. Drizzle Danishes with glaze, and let stand for 10 minutes.

 

 

Jalapeno-Cornmeal Pancakes

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We don’t tend to eat many savory pancakes here in the U.S., but many other countries like Malaysia (roti jala), Korea (jeon), Sweden (raggmunk) and India (dosa) do. It’s pretty breathtaking when the pancakes are a vivid color…. like blue, perhaps? These Jalapeno-Cornmeal Pancakes are unique in both appearance and flavor – qualities that always attract us – and are things you might spy on the menu of a fancy breakfast joint. The layers of textures, flavors and colors here are stunning, and we love the heat the jalapeno imparts and the sweetness of the fruity syrup. If you are a fan of savory/sweet combinations for breakfast, give this vibrant stack of griddle cakes a go.

Tip (unsponsored): Blue cornmeal isn’t the most widely-available ingredient, but you can usually find it at “higher-end” grocery stores, such as A.J.’s. If all else fails, just order it from Amazon – 24 oz. of Bob’s Red Mill is $9.67 with Prime and it’s a beautiful ingredient to have in your pantry if you cook with cornmeal somewhat often. Also, this recipe calls for orange marmalade to make the syrup. We suggest using apricot preserves to avoid that bitter flavor that cooked citrus rind can lend.

What is it about purple and green that is so brilliant? Make sure your jalapeno and green onions are chopped very finely so you don’t end up with unpleasant chunks in each bite.

Let your kids help you dump and whisk ingredients. As you prepare and enjoy these pancakes with those you love, teach them a few things about some of the ingredients:

  • The antioxidants in blue corn meal may help fight inflammation.
  • Scallions help keep your blood from forming clots.
  • Jalapenos contain capsaicin, which may help keep you from having headaches.

Because these pancakes have a Southwest flare, let’s learn a few things about Texas:

  • A whopping seventy percent of Texans live within 200 miles of Austin.
  • On the other side of the spectrum is Loving, TX, which is one of the least (if not the least) populated counties in the U.S.
  • About eighty percent of Texas is farmland.

Adapted slightly from: Jalapeno-Cornmeal Pancakes

Jalapeno-Cornmeal Pancakes
 
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Difficulty: Easy
Serves: 4 servings
Ingredients
  • For the Toppings:
  • 8 strips thick-cut bacon
  • 1 12-ounce jar apricot preserves
  • ⅓ to ½ cup orange juice
  • 2 scallions, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • For the Pancakes:
  • ½ cup blue cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons canola oil, plus more for the griddle
  • 2 tablespoons finely diced seeded jalapeno pepper
  • 2 tablespoons grated parmesan cheese
  • 2 scallions, finely chopped
Instructions
  1. Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp.
  2. Meanwhile, make the syrup: Heat the preserves, ⅓ cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
  3. Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
  4. Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
  5. Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the apricot-orange syrup.

 

Berry Oatmeal Bake

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GOOD, healthful, pretty, non-egg, meatless breakfast recipes that you can make in a casserole dish aren’t super easy to come by. We now bless you with this Berry Oatmeal Bake recipe, which is gorgeous, heart-healthy, and takes 5 minutes to assemble. Tart and sweet, it’s a baked oatmeal that you can be proud to contribute to a breakfast or brunch get-together. Frozen, mixed berries and old-fashioned oats with almond milk, vanilla and almond extracts make for a cobbler-ish texture, followed by a crunchy oat-almond topping. Serve with a dollop of creamy plain greek (or vanilla) yogurt and this dish seems fancy… but you’ll know better.

Tips (unsponsored): We like the frozen mixed berries we find at Trader Joe’s. We also found unsweetened almond “beverage” at our Trader Joe’s. If you can’t find unsweetened almond milk, regular will work fine and just use a tablespoon or so less of brown sugar.

Have your kids help you dump ingredients and mix. As you prepare and enjoy this dish with those you love, teach them about a few of the ingredients you will be using:

  • Cinnamon helps to keep your blood sugars at a healthy level.
  • Berries, like blueberries, are wonderful for a healthy heart, thanks to their potassium and fiber contents. They also help to regulate the sugars in your blood so they stay at a healthy level.
  • Almonds are a great source of vitamin E, which helps keep you from getting sick.

From: Berry Oatmeal Bake

Berry Oatmeal Bake
 
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Difficulty: Easy
Serves: 6 servings
Ingredients
  • Oatmeal:
  • 2 teaspoons unsalted butter
  • 1¼ cups old-fashioned rolled oats
  • 3 tablespoons light brown sugar
  • Kosher salt
  • 1⅔ cups plain unsweetened almond milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • Topping:
  • ⅓ cup skin-on sliced almonds
  • ⅓ cup old-fashioned rolled oats
  • ⅓ cup light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon whole-wheat pastry flour or unbleached all-purpose flour
  • ⅛ teaspoon ground cinnamon
  • Kosher salt
  • 12 ounces frozen mixed berries, thawed (2½ cups frozen; 1½ cups thawed)
  • Two-percent Greek yogurt or low-fat milk, for serving, optional
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
  2. For the oatmeal: Stir together the oats, sugar and ⅛ teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
  3. For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and ⅛ teaspoon salt in a medium bowl until evenly combined.
  4. To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.

 

 

Gingerbread Coffee Cake

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We’re not sure who’s original idea it was to have cake for breakfast, but the holidays seem like an appropriate time to indulge in such a practice. Furthermore, we whole-heartedly approve of the coffee cake, due in major part to the traditional presence of a streusel topping. If there is streusel involved, sign us up. Those sweet, buttery, crunchy nodules atop a spicy, moist cake is pretty great. This particular coffee cake celebrates the holiday flavor of gingerbread and would be a welcome addition to any holiday breakfast table. We appreciate this recipe because it’s not overly-sweet, perhaps because of the absence of an icing. Just dust with a little powdered sugar to add another aesthetic dimension.

This dough is incredibly soft:

Allow your kids to help you squish cold butter into the dry ingredients and sprinkle over the batter:

Plan on a little decoration for your cake, just to generate a little more interest. A little gingerbread man cookie (think Trader Joe’s) or a Christmas ornament makes a festive finishing touch:

Since coffee cake is thought by some to have originated in Germany, let’s learn a few things about Germany and it’s people:

  • Around 25% of us in the U.S. claim some German ancestry.
  • Germany is just covered in animal parks (like little zoos) and theme parks (Mom can attest to that – she lived there for 6 years). Germans looooove spending time in the outdoors.
  • German athletes have won more Olympic medals than any other country in the world.

Adapted only slightly from: Gingerbread Coffee Cake #11

Gingerbread Coffee Cake
 
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Difficulty: Easy
Serves: 8 servings
Ingredients
  • For the cake:
  • 1¼ sticks softened butter
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons molasses
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons gingerbread spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • For the topping:
  • ¾ cup flour
  • ⅔ cup dark brown sugar
  • ½ teaspoon gingerbread spice
  • pinch of salt
  • 5 tablespoons cubed cold butter
Instructions
  1. Beat the softened butter and granulated sugar with a mixer until light and fluffy, about 4 minutes. Beat in the eggs, molasses, and vanilla.
  2. In a separate bowl, whisk the flour with the gingerbread spice, baking powder, baking soda and salt; beat into the butter mixture in batches, alternating with the sour cream.
  3. Pour into a buttered 9-inch springform pan.
  4. For the topping, mix the flour with the dark brown sugar, gingerbread spice and a pinch of salt; work in the cubed cold butter.
  5. Sprinkle over the batter.
  6. Bake at 350 degrees F until golden brown, 45-50 minutes to 1 hour. Cool.

 

 

Butter Syrup (aka Sweet Nectar From Heaven)

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butter-syrup-pancakes-close-up-1-2

There are all kinds of pancakes. There are “healthy” pancakes and there are… dessert pancakes, like these Almost-Famous Cheesecake Pancakes:

almost-famous-cheesecake-pancakes-strawberry-cheesecake-1

There are festive pancakes:

heart-or-valentines-day-pancake-1

And savory pancakes:

blue-corn-pancakes-wedge-cut-out-1

And, since we’re on the subject, there are ethnic pancakes, like these Baked Blintzes with Fresh Blueberry Sauce:

1

This Pear Dutch Baby:

Pear Dutch Baby-1

And these nutella crepes:

nutella-crepes-1

But we digress. We are here to discuss syrup. What we are trying to get at is that there are many kinds of pancakes and ONE syrup that is good enough to be poured over any of them. Affectionately referred to as “Sweet Nectar from Heaven” or “Liquid Gold” at our house, this syrup is just perfect but very simple. We were introduced to this paragon of all syrups when a friend served it at a church-related breakfast. Now, if you were invited to an event put on by this particular friend (Audrey), you knew you were going to behold something truly special – from the food to the decor to every tiny detail imaginable. Pancakes were on the menu and we drizzled some foamy substance that we assumed was syrup onto our stack of cakes. One bite… unearthly. Two bites, then three… what is IN this magical concoction? We haven’t been able to purchase syrup ever since.

We’re not going to pretend that it’s healthy (isn’t syrup just sugar in liquid form by definition?), but you don’t need much to transform the most basic of pancakes into something truly remarkable (and hold buttering your cakes – you’ll get plenty of butter in the syrup). With butter and vanilla as the prominent flavors here, it smells amazing and tastes even better, making it totally acceptable to drizzle over a boxed pancake mix – the syrup will make them seem homemade.

butter-syrup-being-poured-on-pancakes-1-1

This syrup is extra fun because it fizzles and turns frothy when you add the baking soda. If the idea of a frothy syrup doesn’t sit well with you, fear not. After a few seconds, it looks pretty normal:

butter-syrup-less-foamy-on-pancakes-1

butter-syrup-collage

Butter Syrup (aka Sweet Nectar From Heaven)
 
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Author:
Difficulty: Easy
Ingredients
  • 1 stick (or ½ c) butter
  • ¾ c sugar
  • ½ c buttermilk (or ½ c milk mixed with ½ tsp vinegar)
  • 1 tsp baking soda
  • 1 tsp vanilla
Instructions
  1. Combine butter, sugar and buttermilk in a small sauce pan and melt over medium heat.
  2. When it comes to a boil, remove from heat and add the baking soda and vanilla.
  3. Stir until foamy.

 

Italian Egg Sandwiches (with Simple Marinara)

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italian egg sandwiches - from side-1

Sitting here with my daughter trying to think of how to convey the… unearthly perfection of this simple sandwich… no, sandwich isn’t the right word… let’s call it a panino (the Italian word for sandwich) to you. Nothing is coming because something so pure, delicate, and blissful can’t be described by my unworthy hand. Okay, a little melodramatic, but it’s how we feel about this one. You guys, this Italian Egg Sandwich with Simple Marinara is THE ultimate in sandwich magnificence. Let’s be clear, though: you must be able to enjoy your eggs a little runny in order to love this dish. If you dislike eggs or make the gaggy face when you think of your yolk being anything other than dry and chalky, this panino isn’t for you. But if you are on the right side of this controversy, this sandwich will be the best thing that ever happened to your belly.

italian egg sandwiches - cut, further out-1

Toasted peasant bread rubbed with spicy garlic and topped with nutty, salty parmesan, thick homemade marinara and a rich, over-easy egg make for the most delightful symphony of textures and flavors. If the idea of your egg yolk having a run-in with your marinara sounds strange to you, please trust us and give it a try. You’ll be SO happy you did, and you’ll have Giada De Laurentiis to thank for it.

italian egg sandwiches - simple marinara -1

This sandwich is perfect for any time of day: breakfast, brunch, lunch, linner, and dinner (just add a green salad). If you want to skip the step of making marinara, grab a high-quality jar from the store. Please don’t use Prego or anything in that price range. We’ve used Mario Batali’s marinara and it was fantastic. Here’s a photo of us with Mario in Vegas, by-the-way:

DSC_0119

The sauce really shines in this dish so it is imperative that you use a great, homemade tasting marinara (or don’t bother making this dish).

Tips (unsponsored): We love the peasant bread we find at Costco and you’ll need a great, European-style bread for this. We also love the imported Parmesan wedges we find at Costco. Quality, freshly grated parmesan really makes a difference.

italian egg sandwiches - cut, close-up-1

Have your kids help you rub each slice of toast with a garlic clove. They will love how the clove melts on the warm bread, much like butter. The aroma is also amazing! As you prepare and enjoy this dish with those you love, teach them a few things about some of the ingredients:

  • Eggs are a good for B vitamins, which help you have a healthy metabolism and weight.
  • Garlic helps your body have healthy blood flow.
  • Tomatoes have lots of Vitamin C, which is great for your skin.

italian egg sandwiches - straight on-1

Let’s learn a few things about Italy and it’s people:

  • More wine is exported from Italy than from any other country.
  • The proper name for Italy is actually “the Italian Republic.”
  • Pasta dates back to the 4th century BC.

italian egg sandwiches collage

From: Italian Egg Sandwich

Italian Egg Sandwiches (with Simple Marinara)
 
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Author:
Difficulty: Easy
Serves: 1 sandwich, 6 cups sauce
Ingredients
  • 2 teaspoons olive oil
  • 1 large egg
  • Salt and pepper
  • 1 slice rustic white bread (1/2-inch-thick)
  • 1 garlic clove
  • 1 tablespoon freshly grated Parmesan
  • ¼ cup warm Simple Tomato Sauce, recipe follows, or store-bought chunky marinara sauce, drained of excess liquid
Instructions
  1. Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes (or serve "over-easy" by flipping ¾ way into cooking, TAC note). Season with salt.
  2. Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
  3. Simple Tomato Sauce:
  4. /2 cup extra-virgin olive oil
  5. small onion, chopped
  6. cloves garlic, chopped
  7. stalk celery, chopped
  8. carrot, chopped
  9. Sea salt and freshly ground black pepper
  10. (32-ounce) cans crushed tomatoes
  11. to 6 basil leaves
  12. dried bay leaves
  13. tablespoons unsalted butter, optional
  14. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  15. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  16. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
  17. Yield: 6 cups

 

Easy Strawberry Tart

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strawberry tart-1

We recently shared a super simple yet beautiful Spring Tart recipe using Puff Pastry. This Strawberry Tart is the perfect sweet counterpart to serve at a brunch or baby/bridal shower. We’re literally talking about 15 minutes of active time here, then into the oven it goes. It’s so easy, your ten-year-old could do it. Ours did…

Begin by scoring the edge of the Puff Pastry (simply cut half-way deep into the dough 1 inch from the edges. The dough will rise around the strawberries and create a pretty, raised border):

strawberry tart, scoring the pastry-1

Then you’ll brush the dough with melted butter:

strawberry tart, juel eggwashing the pastry-1

And sprinkle generously with sugar:

strawberry tart, juel sprinkling the pastry with sugar-1

Arrange strawberry slices any way you think is pretty. We went with the photo that Food Network Magazine provided and alternated the way the strawberries pointed by rows:

strawberry tart, juel laying strawberries-1

Sprinkle with more sugar, bake at 400 degrees for about 30 minutes, and viola!

strawberry tart close up-1

We like to sprinkle everything we possibly can with powdered sugar, so we did so here:

strawberry tart close up from side-1

The really nice thing about this tart is that it isn’t overly sweet. Some might even claim that it isn’t sweet enough. We think that’s a good sign that you’re justified in serving this to guests as a non-dessert item – you don’t always want a sickly-sweet dessert just because it involves strawberries. Here, the strawberries shine and aren’t overpowered by a high-fructose-corn-syrup-y glaze. Whip up a couple of these pretty, subtle tarts the next time you need to bring something bright and easy to a get-together.

Depending on their age, your kids can make this entire thing themselves! At least let them sprinkle sugar and arrange strawberry slices (you can fix them when they’re not looking). As you prepare and enjoy this with those you love, teach them a few things about strawberries:

  • Strawberries are bright red because they contain anthocyanidin, which helps to protect your heart from disease.
  • Strawberries also provide you with manganese, which is great for kids whose bones are growing.
  • Strawberries give you vitamin K for proper blood clotting, and you can only get it through your diet.

 

strawberry tart collage

From: Strawberry Tart, #47

Easy Strawberry Tart
 
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Author:
Difficulty: Easy
Serves: 9 squares
Ingredients
  • 1 puff pastry sheet
  • melted butter
  • granulated sugar
  • sliced fresh strawberries
Instructions
  1. Roll out the puff pastry sheet into a 10-inch square.
  2. Score a 1-inch border around the edges with a knife.
  3. Brush with melted butter and sprinkle with sugar.
  4. Arrange sliced strawberries inside the border; sprinkle with more sugar.
  5. Bake at 400 degrees F until golden, 30 minutes.

 

Spring Tart (a.k.a. THE easiest & prettiest thing to make for showers & brunches)

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Spring Tart diamond view-1

It’s happened to most of us: you need to bring something to a party, whether it be a baby/bridal shower or brunch, and you agonize (either a little or a lot) over what to bring that will be 1) EASY 2) pretty 3) delicious 4) affordable, and 5) EASY. Have we got the go-to recipe for you! This Spring Tart is all of those things and the only cooking involved is sliding some puff pastry in the oven. This is no joke: you score the edges of a sheet of pastry, give it an egg wash so it comes out golden, bake it for 20 minutes, and top with your favorite herb cheese spread, thinly sliced vegetables & microgreens, lemon zest, olive oil, salt & pepper. The result is a light, crispy (pastry), creamy (cheese), fresh (veggies) and GORGEOUS tart that you can cut into squares and put on a pretty dish.

Spring Tart vegetables -1

Is it just us or are fresh vegetables breathtakingly beautiful? That rainbow of color equals vitamins and minerals that run the nutritional gamut. The same phytonutients that give these foods their vibrant colors are the same phytonutrients that feed your cells and help fight disease and the signs of aging.

Spring Tart square view-1

Tips (unsponsored): We find our microgreens at Trader Joe’s. The key to this tart being light and fresh is slicing your veggies very thinly on a mandolin and not weighing the pastry down with too many toppings. We used this cheese spread (from Trader Joe’s as well, but many grocers carry it):

Spring Tart cheese-1

All “scoring” means is using a knife to cut half-way through the dough:

Spring Tart scoring the pastry-1

Spring Tart close-up-1

Have your kids help you place toppings on the pastry. As you prepare and enjoy this tart with those you love, teach them a few things about the ingredients:

  • Microgreens can have up to 40% more nutrients than more mature vegetables, including luteine, which helps you have good vision.
  • Radishes can help clean out your digestive system and get rid of viruses.
  • Lemon juice has tons of vitamin C, which may make it harder to develop asthma.

spring tart collage

From: Spring Tart , #12

Spring Tart (a.k.a. THE easiest & prettiest thing to make for showers & brunches)
 
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Author:
Difficulty: Easy
Serves: 9 squares
Ingredients
  • 1 puff pastry sheet
  • egg wash (1 egg whisked with 2 T water)
  • herb cheese spread
  • microgreens
  • sliced radishes
  • any other vegetables you might enjoy (such as heirloom cherry tomatoes, cucumbers)
  • lemon zest
  • olive oil
  • salt and pepper
Instructions
  1. Roll out 1 puff pastry sheet into a 10-inch square; score a 1-inch border around the edge with a knife.
  2. Brush with egg wash.
  3. Pierce the rest all over with a fork.
  4. Bake at 400 degrees F until golden, 20 minutes.
  5. Top with herb cheese spread, microgreens, sliced radishes, lemon zest and olive oil.
  6. Season with salt and pepper.

 

Baked Blintzes with Fresh Blueberry Sauce

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baked blintzes with fresh blueberry sauce 2-1

Ever find yourself wondering what the heck to feed a group for breakfast? Pancakes and blintzes are delicious but can take a long while when making a handful at a time. Ina Garten has figured out how to make a pan full of blintzes (serving 8 to 10) all at once. Her Baked Blintzes with Fresh Blueberry Sauce are beautiful, taste wonderful and are the perfect texture. But hold on – what is a blintz anyway? Well, there are many variations, but they seem to have originated in central Europe, and – very generally speaking – most have something to do with a batter and a cheese filling. In Ina’s version, you simply toss the ingredients of the “pancake” layer in a food processor (or blender) and blend. The cheesecake layer works the same, except you whisk those ingredients – nothing too difficult here. The blueberry sauce calls for fresh orange and lemon juices, which adds just the right amount of brightness and depth. Wow your next breakfast guests with this great recipe find.

baked blintzes with fresh blueberry sauce in pan-1

Have your kids help you measure and toss ingredients into the food processor or bowl to whisk. They can also squeeze oranges and lemons (make sure and point out how amazing they smell!). As you prepare and enjoy this breakfast with those you love, teach them a thing or two about some of the ingredients:

  • Blueberries are wonderful for a healthy heart, thanks to their potassium and fiber contents. They also help to regulate the sugars in your blood so they stay at a healthy level.
  • We all know that citrus has lots of vitamin C, which may help to keep you from getting asthma.

baked blintzes with fresh blueberry sauce -1

Since blintzes are said to have originated in central Europe, let’s learn a few things about Hungary and it’s people:

  • Hungary has been home to some of the most popular mathematicians in the world.
  • Hungary is also home to the best men’s water polo team in the world.
  • Hungary is famous for it’s sweet spas and baths.

baked blintzes collage

From: Baked Blintzes with Fresh Blueberry Sauce

Baked Blintzes with Fresh Blueberry Sauce
 
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Author:
Difficulty: Easy
Serves: 8 to 10 servings
Ingredients
  • For the batter:
  • 1¼ cups milk
  • 2 tablespoons sour cream
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 4 extra-large eggs
  • 1⅓ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • For the filling:
  • 3 cups (24 ounces) ricotta cheese
  • 8 ounces mascarpone cheese
  • 2 extra-large eggs
  • ⅓ cup sugar
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • Fresh Blueberry Sauce (recipe follows)
  • Fresh Blueberry Sauce:
  • ¾ cup freshly squeezed orange juice (3 oranges)
  • ⅔ cup sugar
  • 1 tablespoon cornstarch
  • 4 half-pints fresh blueberries
  • 1 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
Instructions
  1. For the filling:
  2. Preheat the oven to 350 degrees. Butter a 9 by 13-inch cake pan or baking dish.
  3. For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1¾ cups) into the prepared dish and bake for 10 minutes, until set.
  4. Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
  5. Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
  6. Fresh Blueberry Sauce:
  7. Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Yield: Makes 2 cups.

 

 

Butternut Squash Frittata

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Frittatas are an excellent choice for dinner because they are usually low-cost (this one comes to about $12) and you can really pack them full of vegetables. This gorgeous, vibrant Butternut Squash Frittata is no exception. The squash lends such a beautiful sweetness to balance the saltiness of just a bit of andouille sausage (or dried chorizo, if you prefer). Bell pepper, scallions, and peppery arugula bring even more color, and therefore, more vitamins to the table. The next time you’re on the hunt for a filling meal that feels light, give this impressive frittata a try.

Tips (unsponsored): To save yourself a little prep time, you can buy pre-packaged cubes of squash and then cut those smaller. We find ours at Trader Joe’s. We also like the baby arugula we find at Trader Joe’s.

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As you prepare and enjoy this meal together with your family, teach them a few things about the vegetables they will be eating:

  • Arugula provides your body with folic acid, which helps it make healthy new cells.
  • Butternut squash contains lutein, which helps you have good vision.
  • Scallions help your blood vessels stay healthy.

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Fritattas are pretty Italian, so let’s learn a few things about Italy and it’s people:

  • Children usually live at home till they get married, sometimes through their 30’s.
  • Christopher Columbus was Italian.
  • Italy is mostly hilly and mountainous.

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Butternut Squash Frittata collage

Adapted slightly from: Butternut Squash Frittata

Butternut Squash Frittata
 
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Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $12
Serves: 4 servings
Ingredients
  • 4 cups cubed butternut squash (about 1 pound)
  • Kosher salt and freshly ground pepper
  • 7 large eggs
  • 5 tablespoons extra-virgin olive oil
  • 1 4 -ounce link fully cooked (not dried) chorizo or andouille sausage, diced
  • 1 red or yellow bell pepper, chopped
  • 2 cloves garlic, chopped
  • 2 bunches scallions, chopped
  • 1 5 -ounce package baby arugula (about 8 cups)
  • Juice of ½ lemon
Instructions
  1. Position a rack in the upper third of the oven; preheat to 400 degrees F. Put the squash in a large microwave-safe bowl with ¼ cup water; season with salt and pepper. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, 8 minutes. Drain and pat dry. Whisk the eggs and ¼ cup water in another large bowl until frothy.
  2. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the chorizo and cook, stirring, until it just starts browning, 3 minutes. Add the squash, bell pepper and garlic. Cook, stirring occasionally, until the pepper is tender and the squash starts browning, 5-7 minutes. Stir in the scallions and cook 1 minute. Transfer to the bowl with the eggs using a slotted spoon; add 1 tsp. kosher salt and stir.
  3. Wipe out the skillet. Coat the bottom with 2 tablespoons olive oil and heat over medium heat. Add the egg mixture and spread in an even layer. Cook until the edges are golden, 5 minutes. Transfer the skillet to the oven and bake until just set in the center, about 12 minutes. NOTE: Do not over-bake! Check for doneness by removing the frittata from the oven (using an oven mitt). The glare from your oven light may make the frittata appear glossy and underdone when it is actually done.
  4. Toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice; season with salt and pepper. Loosen the edge of the frittata and unmold onto a plate; cut into wedges. Serve with the salad.
Nutrition Information
Calories: 558 Fat: 37 g Saturated fat: 9 g Carbohydrates: 39 g Fiber: 8 g Protein: 22 g Cholesterol: 401 mg

 

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