This is one of my favorite last minute lunches and dinners. It comes together in less than 15 minutes and is SO filling (and vegetarian too!).
To be honest, this meal was developed out of necessity. I came home from our fabulous DC trip to a very limited fridge and decided to “wing it.” I always keep great bread in the freezer, so I took a couple slices out, popped them in the toaster and then lathered them with pesto before adding some mozzarella and broiling. For the mushrooms, all they need is a simple sauté and the egg is an easy 2-minute fry. Top with fresh arugula and voila.
Once you’ve made this for lunch a few times, you can start to time your cooking so you are balancing mushrooms on the stovetop, an egg frying and toast in the toaster oven all at one time. But if you aren’t good at multi-tasking, doing each task one at a time only takes 15 minutes anyways!
Mushroom Toast with Arugula and a Fried Egg
Serves 1 (to make it for 2 just add another egg)
- 2 pieces sourdough bread
- 2 tablespoons basil pesto (I use this recipe)
- 3 ounces mozzarella cheese, sliced
- 1 1/2 teaspoon olive oil
- 1/2 cup assorted mushrooms
- Freshly ground pepper
- 1/2 tablespoon butter
- 1 egg
- 1/2 cup arugula
- Place bread in toaster or toaster oven and toast until lightly browned, around 2-3 minutes. If using frozen bread, add another minute to toaster. Remove from toaster, slather with pesto and place equal amounts of mozzarella on each piece. Set toaster oven to broil and place bread underneath for 2 minutes or until cheese is melted. If your toaster oven does not a broil option, toast for 2-3 minutes until cheese melted or use regular oven. Remove from oven and set aside.
- In a nonstick pan on medium heat, add 1 teaspoon olive oil. Once oil is glistening, add mushrooms, a pinch of salt and ground pepper. Saute for 4-6 minutes until mushrooms are cooked through. Remove from pan and set aside.
- Using the same pan, heat on high heat for at least 30 seconds and then add the rest of the olive oil. Make sure to coat the bottom of pan. Crack egg into pan. Let the egg sit and cook. It is done when the whites are cooked through and the edges begin to turn up.Remove pan from stove and set aside.
- For assembly: lay pesto/mozzarella toasts on a plate. Top with cooked mushrooms, fried egg and arugula. Add a sprinkle of salt and pepper for taste. Eat!
This is a killer cake – one of my all-time favorite cakes. Brittle, caramel, sweet buttercream frosting. Yup. I promise you – it will not disappoint! It is a real show stopper.
This is one of those recipes that has traveled through so many people to get to me. It began in NY with my mom’s best friend then was sent to LA to my mom then off to me in Georgia and now on to YOU all over the world.
This recipe is deceiving. It starts with box cake, which makes you think it is a cheater cake, but don’t be deceived - it is labor intensive. Tips: read through your directions fully before starting. Take your time. Make sure your cakes are fully cooled before frosting. And most importantly, enjoy!! I like that this cake can be made the day before you need it. You can take your time making it the day before a big party and not have to worry about it day of!
Caramel Crunch Layer Cake with Pecan Brittle
- Nonstick vegetable oil spray
- ¾ cup sugar
- ¼ cup water
- 1/8 teaspoon cream of tartar
- ¾ cup pecan halves, toasted and coarsely chopped
- Nonstick vegetable oil spray
- 1 18.25 oz box yellow cake mix
- 4 large eggs, room temperature
- 1 cup sour cream
- 1/3 cup vegetable oil
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 oz. Bittersweet or semisweet chocolate, grated
- ½ cup (packed) dark brown sugar
- 3 tablespoons water
- ¼ cup whipping cream
- 6 cups powdered sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- Spray baking sheet with nonstick cooking spray.
- Combine sugar, ¼ cup water and cream of tartar in heavy small saucepan. Stir over medium low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush, for about 9 minutes. Add chopped pecans and swirl to blend.
- Pour onto prepared baking sheet and spread evenly. Cool brittle completely. Cut three large pieces of brittle. Cut remaining into smaller pieces. Can be made ahead and stored in airtight container at room temp)
- Preheat oven to 350. Spray two 9” cake pans with 1 ½” sides with nonstick cooking spray. Line bottom of pans with waxed paper.
- In a large bowl, combine cake mix, eggs, sour cream, oil, vanilla and almond extracts. Using an electric hand mixer, beat mixture until well blended, about 3 minutes. Fold in grated chocolate. Divide batter equally between two pans.
- Bake until brown and a toothpick comes out clean, about 30 minutes. Let sit for 10 minutes. Cut around sides and turn onto racks. Peel off wax paper and let set until cool.
- Combine ½ cup brown sugar and 3 tablespoons water in heavy saucepan over medium-low heat until sugar dissolves. Increase heat and boil until slightly thickened, about 3 minutes. Remove from heat and cool 5 minutes. Mix in cream.
- Beat 3 cups powdered sugar and butter in large bowl until blended. Beat into brown sugar mixture. Beat in enough remaining powdered sugar to form frosting that is thick enough to spread.
- Place one cake flat side up and spread with one cup of frosting. Sprinkle small brittle pieces and press into frosting. Top with second layer, flat side down. Spread remaining frosting and place large pieces of brittle in center.
This cake can be made one day ahead. Cover and refrigerate before serving.
Our neighbors have three HUGE blueberry trees and every week give me bowls full of fresh blueberries. For Father’s Day on Sunday, I decided to make them a delicious dessert using their own homegrown berries and this crumb cake was made.
Crumb cake is always delicious in my opinion. I mean, don’t you eat the whole cake just so you can have the crumb part? This cake has a LOT of crumb, which is a plus! It is an easy dessert to put together for a dinner or even for breakfast.
Blueberry Crumb Cake
Serves 6 to 8
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 cup fresh blueberries
- Confectioners’ sugar for sprinkling
For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of electric mixer fitted with the paddle attachment, cream the butter and sugar in the bowl on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
- With the mixer on low speed, add the flour mixture to the batter until just combined.
- Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
Adapted from Ina Garten
A few weekends ago, Q and I had last minute company. I thought in my head, what to make, what to make and immediately emailed my mother, the queen of all things baking and cooking. She suggested a fast and fudgy chocolate cake that all men (and women I might add) dream about. And this cake was created.
Easy, chocolate-y and very cake-like, even with its fudgy title. The ganache makes enough for two cakes (or one and lots of ice cream sundaes). Serve the cake warm with some ice cream and let the magic happen.
Fast & Fudgy Chocolate Cake
- 1 cup all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened natural cocoa powder (not Dutchprocessed)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1.2 cup unsalted butter, melted and warm
- 1-1/4 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup hot water
- 8 oz. bittersweet or semisweet chocolate, finely chopped
- 1 cup heavy cream; more as needed
- Granulated sugar (optional)
- For Cake: Position a rack in the lower third of the oven and heat oven to 350 F. Grease the bottom of an 8×2- or 9×2-inch round cake pan.
- In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened. Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake. Invert it again onto the rack and let cool completely.
- For Ganache: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. (If using a 70% bittersweet chocolate, the ganache might be a bit thick; add more cream, a tablespoon at a time, to thin it. You might also want to add a couple of teaspoons of sugar when you add the hot cream.
- Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving. Serve with ice cream and extra ganache on the top.