Apr 18

Ham and Spinach Frittata

Frittata Spinach

The weekend is finally here! One of my favorite things about the weekend is breakfast and brunch. During the week, it is usually grab-and-go for breakfast, which means most mornings I just grab some fruit or make a smoothie. But on the weekend, I relish the time I have to cook breakfast. Saturday mornings are my favorite part of the week. I wake up, head to the gym and come back home to make something wholesome and fresh. Quite often, our weekend breakfast menu includes this Ham and Spinach Frittata.

Frittata’s are the perfect one pot breakfast meal. They are relatively easy to make and are ready in less than 30 minutes. They are also great for cleaning out the refrigerator. Perhaps you have some leftover ham or fresh spring veggetables. Just throw in some crisp veggies, cubed ham and cheese (never forget the cheese!). Then combine with the eggs and bake in the oven. The result is a meal that everyone will love.

Enjoy your weekend and bake up something that the entire family will love!

Ham Spinach  Frittata Spinach Frittata Frittata

Ham Egg Spinach Frittata

Ham & Spinach Frittata

Why not serve the Ham and Spinach Frittata with these Spring Onion and Cheddar Scones?

Ham & Spinach Frittata

Yield: 1 large frittata (about 3-4 servings)

Ham & Spinach Frittata

Ingredients

  • 8 large eggs, beaten
  • 1/4 cup milk
  • 1 teaspoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves of garlic, minced
  • 2 cups baby spinach
  • 2 cups cubed ham
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs and milk; set aside.
  2. Heat olive oil over medium heat in a 10-inch non-stick skillet. Add shallot, garlic and baby spinach. Saute until the spinach is wilted, about 2 to 3 minutes. Remove skillet from heat and add ham and cheese. Stir to combine. Pour egg mixture over the top; gently stir until combined.
  3. Bake for 15 to 18 minutes or until center is set.
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Source: Spoonful of Flavor

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Apr 16

Vanilla Bean Cake with Strawberry Buttercream & $1,000 Amazon Giveaway!

Vanilla Bean Cake with Strawberry Buttercream - moist and decadent cake with the most flavorful strawberry frosting!

A freshly baked cake is always the focus of any birthday celebration. I mean, isn’t the food always the focus? And because I am here today to help celebrate the birthday of my sweet blog friend, Carrian, I decided to bake you a cake. When I was growing up, for each birthday in my family, my mom, grandmother or aunts would bake a cake, cover it with decadent frosting and then often spend hours decorating it.

If I am going to eat the calories in a slice of cake, it better be worth it. I’m talking about a rich, decadent cake packed with flavor, not some store-bought dry flavorless loaf of sugar. This Vanilla Bean Cake with Strawberry Buttercream is worth every ounce. The strawberry buttercream creates a natural pink color that is bright, fun and perfect for birthdays, bridal showers, baby showers or even Mother’s Day.

Today I’m not only sharing this irresistible cake with you, I also have a BIG giveaway. How would you like to win a $1,000 gift card to Amazon? Make sure to scroll to the bottom of the post, pin this cake and enter for a chance to win.

Vanilla Bean Cake with Strawberry Buttercream - moist and decadent cake with the most flavorful strawberry frosting!

The cake is moist and decadent and the frosting is packed with sweet strawberry flavor. You will LOVE the frosting. It always receives rave reviews. The frosting is smooth and decadent but not too rich.

Strawberry and vanilla is one of my favorite combinations. Because I use fresh, natural and organic ingredients whenever possible, I used premium vanilla beans to flavor the cake and fresh, ripe organic strawberries for the frosting. Both are essential to achieve the highest quality and most flavorful cake.

Vanilla Bean Cake with Strawberry Buttercream - moist and decadent cake with the most flavorful strawberry frosting! Vanilla Bean Cake with Strawberry Buttercream - moist and decadent cake with the most flavorful strawberry frosting! Vanilla Bean Cake with Strawberry Buttercream - moist and decadent cake with the most flavorful strawberry frosting! Vanilla Bean Cake with Strawberry Buttercream - moist and decadent cake with the most flavorful strawberry frosting!

Today, I am celebrating Carrian’s 30th birthday by hosting a $1,000 Amazon gift card giveaway with 10 other bloggers, Oh Sweet BasilGirl Who Ate Everything, Favorite Family Recipes, Lauren’s Latest, A Southern Fairytale, Something Swanky, Cooking for Keeps, Center Cut Cook, Sweet Treats and More and Rachel Cooks . Make sure to head over to wish Carrian a Happy Birthday and stop over to visit the other bloggers too.

1000 Amazon Giveaway Pic

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Vanilla Bean Cake with Strawberry Buttercream

Vanilla Bean Cake with Strawberry Buttercream

Ingredients

  • For the cake:
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 2 2/3 cups sugar
  • 9 egg whites, at room temperature
  • 4 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups buttermilk, at room temperature
  • 1 vanilla bean, split & scraped or 1 tablespoon vanilla bean paste
  • 1 teaspoon pure vanilla extract
  • For the frosting:
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 6-7 cups confectioner's sugar, sifted*
  • 1 cup fresh strawberries
  • 1 teaspoon vanilla extract

Instructions

  1. To make the cake, preheat oven to 350° F. Grease the edges of three 8 inch round cake pans. Dust with flour and tap out the excess. Line the bottom of each pan with a circle of parchment paper.
  2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy and pale, about 4 to 5 minutes. Lower the speed to medium and add the egg whites gradually, mixing until fully incorporated.
  3. In a medium bowl, sift the flour, baking powder and salt. Whisk vanilla extract and vanilla paste (or contents of vanilla bean) into buttermilk. Pour one third of the dry ingredients into the butter mixture and mix until incorporated. Add half of the buttermilk, then repeat with the remaining dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just incorporated.
  4. Divide the batter evenly between the prepared pans. Smooth with small offset spatula, and bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes clean.
  5. Cool the cakes in the pans for 10 minutes, then run a knife around the edges, turn the cakes out onto a wire rack and peel off the parchment paper. Let cool completely.
  6. To make the strawberry frosting, puree the strawberries in a food processor. Strain the puree through a fine mesh sieve placed over a bowl to remove the seeds. In an electric mixer fitted with the paddle attachment, combine butter and half of the sugar. Beat on low speed until well blended. Add the other half of the sugar and two tablespoons of strawberry puree, mixing until combined. Increase speed to medium and add additional puree, a tablespoon at a time, until desired color and flavor is reached (I used all of the puree). Add vanilla and beat on high for about 30 seconds to lighten the frosting.
  7. To assemble the cake, place one cake layer on a cake stand, plate or cake board. Spread and smooth 3/4 cup frosting, using a small offset spatula. Repeat with second cake layer. Place the third cake layer on top and frost the top and sides of the cake with the remaining strawberry frosting. Refrigerate for at least 30 minutes and serve.

Notes

I like the frosting to be light and smooth. Add between 6-7 cups of sugar and continue mixing until desired consistency is reached.

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Recipe: Cake from Sweetapolita; Strawberry Buttercream from Spoonful of Flavor

Posted in Cake, Dessert, Giveaway | Tagged , , | 55 Comments