Lovin' From the Oven

Turkey Wrapped Baked Eggs

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The Best Part by Folgers is a community designed to boost optimism by sharing personal stories and experiences. What’s your “Best Part?” The Best Part of the day for me is definitely breakfast. I look forward to eating the moment I wake up. I also think that breakfast is the most important meal of the day. Not because it gets you going, but because you get to talk about the plans for the day with your family/significant other over a meal.

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Breakfast is one meal that I have no problem making for everyone. I’m lacking in the cooking department, so I’m not confident enough to make dinner for a group just yet. Breakfast is too easy to mess up. Anytime we have guests, I’ll gladly get up a bit early to cook for everyone.

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It really sets the mood for the rest of the day, too. If you skip breakfast, you’re grouchy for the majority of the morning. In order to set yourself up for a positive day, you really need to take the time to sit down and have a hearty meal.

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So go make breakfast for someone that you love dearly. I guarantee you that you’ll start their day off on the right foot, and they’ll be thinking about that home-cooked meal for the rest of the day.

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These baked eggs are a beginner’s paradise. You throw some turkey (or any kind of meat that you prefer) into a muffin tin, crack an egg into it, and let the oven do its magic. You’re done.

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You have just made breakfast in under five minutes of preparation.

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Turkey Wrapped Baked Eggs

Ingredients

  • 4 eggs
  • 4 large slices of turkey
  • cooking spray
  • pepper and salt, to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Spray a muffin tin with cooking spray.
  3. Line muffin tins with turkey. Crack an egg into each turkey filled tin.
  4. Bake for 10-15 minutes.
  5. Sprinkle with salt and pepper.
https://lovintheoven.com/turkey-wrapped-baked-eggs/

The Best Part is an online community that’s dedicated to brightening your day—every day. How? By spreading optimism, one share at a time. The Best Part posts inspirational stories, encouraging quotes, good news and other upbeat items on Facebook, Twitter and Instagram—and encourages fans and followers to share that optimism with their friends. Because when optimism is shared, it grows, making an even more positive impact on our world. Check out what others are sharing on Facebook, Twitter and Instagram.

Martha Stewart’s Gingerbread

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I was sent Martha Stewart’s new book, Martha Stewart’s Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more, to review and I was so excited to receive it in the mail since I’m a fan of her other ones (Cookies and Cupcakes). I never got a chance to grab her Pies & Tarts, but I’m sure it’s just as good as the rest.

Right off the bat, I loved how uniform the book was with the rest. They’re all the same size and line up beautifully on my cooking bookshelf. Is that weird? Hey, books can make or break your kitchen shelf.

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There are over 150 different kinds of cakes in this cookbook, one for everyone. There are also plenty of full page photos to show you exactly what the outcome is supposed to look like. A cookbook is nothing without pictures, and this one doesn’t disappoint in that aspect.

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The pages are nice and thick, yet still easy to flip through. The recipe that caught my eye was gingerbread. I’m all about starting holiday recipes as soon as possible.

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I made mini loaves rather than making a big pan, but my gingerbread turned out pretty much the same as the picture. I didn’t level my batter when pouring it into the pans, so my top was a bit uneven. My fault… I’ve been known to be an impatient baker sometimes.

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Again, my impatience comes through in these photos because I didn’t wait for it to cool before cutting. I just wanted to dive into the cinnamon ginger smell piercing my nostrils. The slices would have been cleaner if I waited, but who can resist warm gingerbread?

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I brought these to the Giants vs Dodgers baseball game last week (woooo! I can cross AT&T park/going to a Giants game off of my bucket list of things to do before moving back to LA in May) and it was devoured in seconds. Literally. Everyone gave great feedback.

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The dusting of powdered sugar on top is optional, but it brings its own level of sweetness to a pretty tame (in sweetness) bread. I wouldn’t do without it.

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In the book, Martha discusses the ten golden rules for cakes:

  1. Read the recipe all the way through before you begin.
  2. Choose your ingredients wisely.
  3. Be mindful of recipe details.
  4. Don’t rush the mixing process.
  5. Prepare you pans properly.
  6. A good oven thermometer is key.
  7. Rotate cake pans.
  8. Watch out for clues.
  9. Let cakes cool completely.
  10. Serve your cake at the right temperature.

I totally failed on 2/10 rules: “Be mindful of recipe details” and “let cakes cool completely.” I didn’t even out the batter before baking and couldn’t wait for it to cool completely. Oops.

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If gingerbread isn’t your number one choice, there are other recipes in the book that might tickle your fancy: margarita cheesecake, mint chocolate-chip cake, blackberry cornmeal cake (looking forward to trying that one!),  chocolate baked alaskas, or coconut-lime-berry cake, just to name a few.

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Martha Stewart’s Gingerbread

Serving Size: one 9x5 loaf

Martha Stewart's Gingerbread from her book, Cakes. Can be found on page 26 of her cookbook.

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground gloves
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Confectioners' sugar, for dusting

Directions

  1. Preheat oven to 350 degrees F. Butter a 9-by-5 inch loaf pan. Sift together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves in a large bowl.
  2. With an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, mixing well after each addition. Beat in vanilla. Reduce speed to low; gradually add flour mixture and beat until just incorporated.
  3. Transfer batter to prepared pans; smooth top with an offset spatula. Bake until a cake tester comes out clean, 50 to 55 minutes. Transfer pan to a wire rack to cool completely. Run a thin knife around edge of cake to loosen. Turn out cake onto a serving platter; dust generously with confectioners' sugar.
https://lovintheoven.com/martha-stewarts-gingerbread/

I was sent this book to review, but the opinions expressed are my own.

Pesto Breakfast Burritos

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Burritos are probably one of the most versatile foods out there. I mean, you can eat it while you’re walking, you can eat it while you’re driving, and you can eat it when you’re trying to get from point A to point B. If you make them right, then you don’t need a fork or a knife (or a napkin!). Folding the perfect burrito is a very talented skill, my friends, one of which I have not acquired yet.

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I am all about time sensitive meals because life for me is always on the go, especially in the mornings. I’m usually out the door rushing to work at 4AM in the morning. You can even make these breakfast burritos ahead of time and keep them stored in the refrigerator or freezer, depending on how long it takes for you to eat them.

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This burrito take a little longer just because you to scramble the eggs, cook the bacon, and then melt the cheese, but it shouldn’t take you any more than 10-15 minutes from start to finish.

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I used a low carb tortilla wrap (if anyone tells you that there’s no difference in taste between low carb and normal tortillas, they’re lying to you), but regular flour tortillas are best if you plan on storing the burritos in the icebox for later.

I used my basil pesto from this previous recipe here.

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Pesto Breakfast Burritos

Prep Time: 15 minutes

Yield: 1 burrito

Ingredients

  • 1 large tortilla
  • 2-3 tsp basil pesto
  • 2 eggs, scrambled
  • 2 pieces of bacons, cooked to desired crispness
  • sprinkle of Mexican cheese blend

Directions

  1. Warm up the tortilla on both sides in a large flat pan over medium low heat.
  2. Spread pesto onto one side of the tortilla, facing up in the pan.
  3. Add the eggs, bacon, and cheese. Fold in opposite sides of the tortilla and then rolls the ends to create a burrito.
  4. Let the burrito warm for a minute or two with the seam side facing down.
  5. Serve hot.
https://lovintheoven.com/pesto-breakfast-burritos/

 

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