Tortilla Egg Bake #Recipe Peg Cochran/Margaret Loudon

 

I first saw this while wasting time, I mean scrolling, on Instagram.  It couldn't have been a complete waste of time if I came upon a new recipe, right?  The person demonstrating this dish was quite loose with the quantities but below are the ones I used based on what it looked like.  I don't like the texture of cottage cheese, so I put everything in a blender but that's optional.  The woman demonstrating mixed the eggs and cottage cheese right in the tortilla-lined pan.  I didn't have a burrito-sized tortilla--only taco-sized--and it was too small for a pie plate so I dug around in the cupboard (when did I buy those Madeleine pans?) and found a small springform pan.  It worked out just fine.  Afterwards, I actually found a recipe for this online and used that baking time in the instructions.  I baked mine at 350 degrees for about 35 minutes.  It's great for breakfast or even a light lunch or dinner.

 1 burrito sized tortilla

2 eggs

blob of cottage cheese, approximately 1/2 to 3/4 cup (I used low fat, small curd)

pinch of onion powder (optional)

salt and pepper to taste 

Shredded cheese of choice:  cheddar, feta, mozzarella... 

Optional mix-ins:  pre-cooked sausage, red pepper, tomatoes, spinach...anything you would put in an omelette or whatever needs to be cleaned out of your fridge.

 

Place tortilla in a pie pan big/small enough so the edges curl up and form a "bowl" 

 

Use a blender or whisk by hand eggs and cottage cheese

 

Sprinkle your chosen mix-ins on tortilla and top with beaten eggs and cottage cheese.

 

Top with cheese

 

Bake at 425 degrees for 20 minutes or until edges are golden and the center is set.  Your time may vary so be sure to check. 

 

Cover Reveal for Where the Bodies Are Berried, #10 in my Cranberry Cove Series, Coming Soon!

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Chocolate (Cottage Cheese) Ice Cream with Brownie Crumble #recipe Kim Davis

 

From Kim Davis:

With summer in full swing, my thoughts turn to desserts that don’t require baking. Ice cream is a go-to favorite and not only satisfies my sweet tooth but imparts a nice chill to counteract the outside temperatures. However, as much as I love ice cream, my cholesterol levels (darn those family genes!) don’t allow me to indulge nearly as often as I’d like unless I want to resort to taking medication. Last year I started seeing a trend on Pinterest where cottage cheese had a starring role in every dish imaginable, from savory to sweet alike… and found a cottage cheese dessert cookbook, which I purchased. (Cottage Cheese Dessert Cookbook by Kenzie Akers.) The recipe I’m sharing today is adapted from the cookbook, and while I felt there were several changes that needed to be made to the original, my final version proved to be utterly decadent and received high praise from my taste testers. It’s a good thing I keep several containers of cottage cheese in my fridge because I’m craving another batch of this frozen treat!

  

Chocolate (Cottage Cheese) Ice Cream with Brownie Crumble

 

Ingredients

Brownies:

1/2 cup almond flour
1/2 cup cocoa powder
2 tablespoons instant chocolate pudding mix
1/4 to 1/3 cup maple syrup
2 tablespoons peanut or almond butter
1/8 teaspoon sea salt

 

Ice Cream:

16 ounces cottage cheese (I used the low-fat version)
3 tablespoons honey
1/3 cup pure maple syrup
1/4 cup cocoa powder
2 tablespoons instant chocolate pudding mix
1 teaspoon vanilla extract
Pinch of salt

Instructions

Brownies:

In a medium-sized bowl, mix all the ingredients (starting with just 1/4 cup maple syrup) until it easily clumps together. If it appears too dry, add additional maple syrup, 2 teaspoons at a time, stirring well after each addition. Using clean hands, press the mixture into clumps. Cover with plastic wrap and set aside.

 

Ice Cream:

Mix all the ice cream ingredients in a blender until smooth and creamy, scraping down the sides of the blender as needed. The mixture will be very thick starting out. Alternatively, you can use a handheld stick blender.

 

Refrigerate the mixture for at least two hours until well chilled.

 

Add the cold mixture to an ice cream maker and process according to the manufacturer’s directions.

Once it reaches soft-serve consistency, transfer to a freezer-safe container. Gently fold in 3/4 of the brownie mixture, reserving the remaining mixture. Seal the container and freeze for 4 hours, or until desired consistency is reached. Crumble remaining brownie mixture over each bowl of ice cream right before serving.

If you don’t have an ice cream maker, you can, alternately add the ice cream mixture to a freezer-safe container. Gently fold 3/4 of the brownie mixture into the ice cream. Cover and freeze for at least 5 hours or overnight. The longer the ice cream is frozen, the harder it will become. If frozen overnight, allow to sit at room temperature around 10 minutes before scooping.  

*Adapted from the Cottage Cheese Dessert Cookbook by Kenzie Akers

💕 Click here for a free printable PDF of the recipe!💕

READERS: Do you have a favorite ice cream flavor?

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Cupcake Catering Mysteries * Essentials of Murder

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. For ten years she’s written the Cinnamon, Sugar, and a Little Bit of Murder culinary cozy mystery blog, in which she features reviews of cozy mysteries along with a recipe from the book, and photos of the prepared dish. And now she’s a member of Mystery Lovers’ Kitchen!

Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

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Fudgy Cottage Cheese Brownies #Recipe Peg Cochran/Margaret Loudon

 

You've probably noticed that protein is having a moment.  Every weight loss diet or diet geared toward strength training emphasizes protein.  Consequently, cottage cheese is also having its time in the limelight.  Recipes using cottage cheese abound on the internet--cookies, bread, brownies, mousse, salad dressing--people are putting cottage cheese in everything.  I don't think these brownies are necessarily "healthy" although they do get a boost of protein from the cottage cheese.  And they are wonderfully moist and fudgy.  I adapted the recipe from the Balanced Nutritionist.  I decorated the top with white chocolate chips since I had them on hand and wanted to use them up.  I also didn't get a decent photo of the finished product since everyone dug into them almost immediately.  Always the sign of a successful recipe!

½  cup chocolate chips or chopped chocolate, melted

1 cup cottage cheese

1 tsp vanilla extract

1 egg

¼  cup melted butter  

¾  cup milk

½  cup sugar  

½  cup cocoa powder

¾  cup flour  

½ tsp. baking soda

¼ tsp salt

1/3 cup mini chocolate chips

 

Preheat oven to 350 degrees.

Add cottage cheese, melted chocolate, melted butter, vanilla extract, egg, milk, sugar and cocoa powder to a food processor. Process on high until blended.  

 

 

Combine flour, baking soda and salt.

Combine wet ingredients with dry ingredient and mix until just combined. Fold in mini chocolate chips.

Transfer to a 9×9" baking dish lightly oiled or lined with parchment paper. 

 

Bake for 20-25 minutes in the oven, or until a toothpick comes out clean.  

 

Allow to cool and then slice into 16 brownies.

 

 

 

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Pumpkin Cottage Cheese Bread #Recipe Peg Cochran/Margaret Loudon

 

Cottage cheese is definitely having a "moment."  I've seen recipes using it in all sorts of things from ice cream to pancakes.  The goal is to add protein to whatever it is you're making.  Okay.  I decided to try this "healthier" version of pumpkin bread (if anything with a cup of sugar and 1/3 cup of maple syrup can be considered healthy.).  The recipe is from RachLMansfield but I made a few tweaks.  I substituted pumpkin pie spice for the cinnamon and I used gluten-free flour.  It was very tasty and incredibly moist.  I can see possibly adding chopped nuts, raisins or cranberries.  Next time. It was gone in a flash!

6 tablespoons unsalted butter, melted and cooled 

2 eggs

3/4 cup pumpkin purée 

1 teaspoon vanilla extract

1/2 cup cottage cheese or Greek yogurt

1/3 cup maple syrup

1 cup sugar

1 1/2 cups regular flour or gluten-free

1 1/2 teaspoon baking soda

2 teaspoon cinnamon or substitute pumpkin pie spice

 

Preheat oven to 325 Degrees.

Line a loaf pan with parchment paper creating a “sling” and spray with cooking spray.

Blend melted, cooled butter, sugar, eggs, pumpkin, vanilla, cottage cheese or yogurt and maple syrup.

 

Blend in flour, cinnamon (or pumpkin pie spice) and baking soda.  Mix well.

Pour batter into prepared loaf pan and bake for 45 minutes (time may vary based on your oven.)

 

Cool before serving.

 

 A Berry Suspicious Death is now out!

 

    AMAZON

BARNES & NOBLE    

 

Weddings are murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The cranberry bogs at Sassamanash Farms have never looked more festive than when Monica’s half-brother celebrates his wedding there. It’s a genuinely joyous occasion, and even greeting a strange assortment of guests and witnessing a heated argument can’t spoil Monica’s mood. But that all changes when one of the guests is found murdered at the reception—and then one of Monica’s employees is accused of doing the deed to get his hands on the dead woman’s money.

It doesn’t take long for Monica to discover that the victim had amassed her fortune by marrying a very wealthy—and very ill—older man. What’s more, the old man’s daughters despised the scheming, gold-digging woman, and thought the inheritance money should have been theirs. That seems like motive enough for murder, but Monica suspects there’s more to this case than simple greed. With her employee in hot water and time running out, Monica will have to act fast to catch the killer, before a case that started with a family wedding ends with her own funeral . ..

AMAZON

                BARNES & NOBLE

 

 

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Peg Cochran is the author of the Open Book Series (writing as Margaret Loudon), the Cranberry Cove Series, the Murder, She Repored series, the Farmer's Daughter Series, the Lucille series and the Sweet Nothings Lingerie Series (writing as Meg London.)

 

Best Cottage Cheese Pancakes

Lucy Burdette: When we visit my sister Sue, we can count on two things--eating well and having an outdoor adventure.  

She often makes us pancakes for breakfast as a special treat. She reminds me that they are healthy--low fat and high protein, designed to stick with us all day--but we love them because they're delicious. 

Here's picture of us from earlier times--I didn't think you'd want to see us in our pajamas! And here's our helper dog...

Tonka helping in the kitchen

 The original recipe  came from a friend's mother, and then Sue added the topping.

Best Cottage Cheese Pancakes (from Ann Butler)

2/3 cup flour
2/3 cup oats (not fast cooking)
2 Tbsp wheat germ
1/2 tsp salt
2 tsp baking powder
3-4 eggs
1-2 Tbsp canola oil
2/3 cup milk (can be no fat)
2/3 cup cottage cheese (can be low fat)

Mix the first five dry ingredients in one bowl. 






Whip the eggs and then mix in oil, milk and cottage cheese. 


Fold the wet ingredients into the dry.









 Heat a skillet to medium (Sue uses a cast iron pan, but griddle would be even better.) Cook the pancakes in greased skillet until bubbles appear and then flip to cook the other side. (About six minutes from start to finish.)  Keep them warm until all are cooked.







For the topping:

Mix one cup plain yogurt with finely chopped banana and some chopped pecans or walnuts. Serve pancakes with that topping and maple syrup or the way my brother-in-law prefers, with hot sauce.

And this is the reason we needed those pancakes--a long kayak ride on the Sopchoppy River.

John and me on the Sopchoppy River

And please don't forget that TOPPED CHEF will be out on May 7--you can preorder it now!

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