Aimee’s Pretty Palate: Take it Easy
Recently, I spotted the Starbucks brand of egg bites being sold at Costco. My eyes lit up, and into my buggy they went, although my brain said, “Girl, you know you can make those yourself.” Convenience still won the battle that day, and I went home with a box of bites.
When that box was empty, it was thinking about making those egg delicacies that inspired the recreation of the Starbucks Bacon, Gouda & Egg Sandwich instead. The coffee chain’s version features an artisan roll as the base, but I decided to lighten up the calories a bit by using an English muffin. The breakfast sandwiches are perfect for making mornings a bit easier as carpool lines soon replace drive-thru lines. You can even double and freeze if you please. Your wallet is going to thank me.
In the same vein, and with back-to-school in mind, some Garlic Toast Pizzas rise to the top of the list for dinner dishes that are easy, delicious and ready in a snap. The options are limitless when it comes to desired toppings, and the individual slices make personalizing the pizzas fun and engaging. Keep it simple with multiple cheese blends or top until your little heart is content.
The same rules apply to my Loaded Nutella Rice Krispie Treats. Did I get carried away with toppings? Perhaps. Do you need to add all of them? Of course not.
I made the treats for book club. And while most months there’s some sort of food reference in the books we read that will inspire me, Demon Copperhead did no such favors.
I wanted something easy and portable. To be honest, the squares of marshmallow-y goodness almost didn’t happen because I was caught up in the “not good enough” comparison trap. While they are indeed easy and portable, they just didn’t seem fancy enough. Not creative enough. Not pretty enough. Just not good enough for a shared dessert. An afterschool snack? You betcha. But book club? I was skeptical.
That night, I watched as the treat tray slowly disappeared. The next morning, two different recipe requests landed in my text messages, one declaring them the best Krispie treats they’d ever had. I think our hostess has now made them twice.
As I think about those treats and the ridiculous internal battle they presented, it is a subtle reminder to myself—and to you as well—that recipes created with equal parts love and concern for others are always, always enough.
Bacon, Egg & Gouda Breakfast Sandwiches (Starbucks Copycat)
4 large eggs
¼ cup grated parmesan cheese
2 Tbsp. half & half
¼ tsp. salt
¼ tsp. pepper
4 slices thick-cut bacon
4 English muffins (or ciabatta rolls)
4 slices gouda cheese
In a small bowl, whisk eggs, parmesan, half & half, salt and pepper until well combined.
In a large skillet over medium heat, spray a silicone egg mold with nonstick cooking spray. Pour egg mixture into each cavity. Once eggs have cooked long enough to flip, remove mold and flip once. Alternatively, if you do not have an egg mold, cook egg mixture as if you were making a frittata and then use a biscuit cutter to create circles or cut egg into squares.
Cook bacon according to package instructions, or your preferred method.
Prepare sandwiches by cutting open muffins and placing on a baking sheet. Once eggs are done, arrange 1 egg on top of each opened muffin bottom. Add a slice of cheese on top, followed by bacon.
Turn oven on lowest broil setting and place baking tray into oven. Keep an eye on the oven and heat just long enough for cheese to start to melt.
Wrap any leftover sandwiches in plastic wrap to store in refrigerator. Reheat in microwave for about a minute to enjoy later.
Makes 4 servings.
Garlic Toast Pizza
1 (11 ¼-oz.) pkg. frozen garlic Texas toast (containing 8 slices)
½ cup pizza sauce
1 ½ cups shredded mozzarella cheese
½ cup finely shredded parmesan cheese
1 (3½-oz.) pkg. sliced pepperoni
(or other desired toppings)
Preheat oven to 425 degrees.
Place Texas toast slices on large baking sheet that has been sprayed with nonstick cooking spray or lined with aluminum foil. Bake for 5 minutes.
Remove toast from oven and spread pizza sauce over each slice. Sprinkle evenly with mozzarella and parmesan cheese and top with pepperoni or other desired toppings. Return to oven and bake until cheese is melted, another 4 to 5 minutes.
Note: Use the pizza sauce sparingly to avoid the middle of the toast becoming soggy.
Makes 8 pieces.
Loaded Nutella Krispie Treats
6 cups Rice Krispies cereal
6 Tbsp. salted butter
5 to 6 cups large marshmallows
(10-oz. package)
1⁄3 cup Nutella
2⁄3 cup semi-sweet chocolate chips
½ cup mini semi-sweet chocolate chips, divided
2 cups miniature marshmallows, divided
½ cup Heath toffee bits
½ cup white chocolate chips
Spray a 9 x 13-inch pan with cooking spray and set aside.
Add Rice Krispies cereal to a large bowl and set aside.
In a large saucepan over medium-low heat, melt butter. Add large marshmallows and stir until they begin to melt, 1 to 2 minutes. Once marshmallows begin to melt, add Nutella and continue to stir until smooth.
Meanwhile, in a double boiler over medium-low heat, melt regular-size semi-sweet chocolate chips, stirring until smooth. Remove from heat and allow to cool.
Using a rubber spatula, add Nutella mixture to bowl containing cereal, gently folding the ingredients together. Add half of the mini chocolate chips and 1½ cups miniature marshmallows to bowl and continue folding until everything is well combined.
Immediately transfer Rice Krispies mixture to prepared pan, gently pressing to form an even top. Drizzle melted chocolate over the top of the treats.
*I use a piping bag for even drizzles.
Sprinkle the remaining mini chocolate chips and remaining marshmallows, along with toffee bits and white chocolate chips, on top.
Allow to set for at least 1 hour, then cut into squares.
Note: Greasing your knife with butter or cooking spray prior to cutting the treats will help keep the treats from sticking to the knife while allowing for clean cuts.
Makes 16 squares.
