Tuesday, June 26, 2018

Frozen S'mores Cones

As I was trying to think of something punny to write to promote my latest Instagram photo, I realized I do not capitalize enough on the fact that my last name is a homophone. #InTheWierks, #WierksForMe, #WierksWonders, #WierksInProgress... these are all missed opportunities for creative hashtags!

Anyway, I’m sharing a recipe today for these awesome frozen s’mores cones that are so incredibly simple. Your kids will absolutely love helping you make them, and you can keep the leftovers in the freezer wrapped in plastic for when you’re in need of a sweet treat.

Also, you can adapt this recipe and use sugar-free ingredients if you’re concerned about that.

Frozen S’mores Cones
Yield: Makes 12 cones
  • 1 box (3.9 ounces) instant chocolate pudding mix
  • 2 cups milk for pudding
  • 8 ounces whipped topping
  • 8 ounces marshmallow creme
  • 2 graham crackers, crushed
  • 12 ice cream cones
  • Marshmallows and chocolate sauce for serving, if desired
  1. Make chocolate pudding by whisking together pudding mix and cold milk. Fold in 1/2 cup whipped topping and set aside.
  2. Combine marshmallow creme and remaining 1/2 cup whipped topping.
  3. Spoon pudding into each ice cream cone so it’s filled halfway. Sprinkle graham cracker crumbs on top.
  4. Spoon marshmallow mixture on top of pudding and sprinkle with more graham cracker crumbs so cone is filled.
  5. Set each cone in a muffin tin cavity and freeze for several hours.
  6. When ready to serve, drizzle hot sauce on top of each cone and add a marshmallow if desired.
I got this idea from "Teacher by Day, Chef by Night," but recipe is my own.

Wednesday, June 20, 2018

Too many eggs coming from your chicken coop? Here are some recipe ideas

You probably already know that chicken coops are pretty popular nowadays. The coops seem to be especially popular in the Broad Ripple area, and I know I always see quite a few while biking on the Monon Trail. I think it’s an awesome idea if you have the space because the idea of fresh eggs in your backyard is very appealing.

That being said, this time of year the chickens’ egg production is in overdrive. The reason being is that chickens need Vitamin D  to produce healthy eggs, so they are stimulated to lay eggs by day length. The best egg production comes when chickens receive 14 to 15 hours of daylight, and that’s exactly what we get in Indianapolis in the months of June, July, and August.

That means this time of year, people with chicken coops will have a lot of eggs.

So what should you do with all of the eggs? Give them to your friends like me, of course!

But really, it’s best to find recipes that a) Use a lot of eggs and b) Freeze well so you can have the eggs when production is lower in the fall and winter months.

That being said, I’m sharing two recipes with you today that fit both of those conditions!

Number one on the list is quiche. Why don’t we make quiche more? There should be a quiche movement, and we should band together and vow to make more quiche. It’s obviously a hot breakfast item, but much like a chicken pot pie, I think it’s great for dinner too. Just like an omelette, serve quiche with any filling you please. I wanted to use the basil in my herb garden to make a caprese quiche, but sadly it wilted after a quick vacation I took over the weekend and now I’m trying to nurse it back to life. So I opted for a supreme quiche instead! You know, like a supreme pizza, only quiche.

Also, I just used frozen pie crust. Make your own if you want. If you want to freeze your quiche for a later date, wrap it in heavy-duty aluminum foil and slide it into a freezer bag. Don’t thaw it before reheating. Just bake at 350 for about 20 minutes, or until it’s heated through.

My second recipe idea: egg muffins. An egg muffin is essentially an omelette cooked like a muffin. Just like the quiche, customize them with your favorite toppings and add-ins. This is also a great way to use up leftover vegetables from last night’s dinner. These are packed with protein and great to have on hand for breakfast, lunch, snacks, etc. They will last in the refrigerator for a week. Or individually wrap them in plastic wrap and stick them in a freezer bag for several months.

The best way to make these is with silicone cup liners in the muffin tin because they just pop right out. If you don’t have silicone cups, spray your pan heavily with nonstick spray.

Also, another important note, don’t overfill your liner. I used about 1/4 cup of filling per muffin cavity.

Supreme Quiche
  • 1 small white onion, diced
  • 1 bell pepper (any color), diced
  • 1 cup mushrooms, chopped
  • 8 eggs
  • 1 cup milk
  • 1 cup cheddar cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • 1 cup sausage, crumbled
  • 6 pieces of bacon, crumbled
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 2 (9-inch) frozen pie crusts
  1. Preheat oven to 350 degrees Fahrenheit and pre-bake crusts for 10 minutes. Set aside to cool on racks.
  2. In a large skillet, saute onion, bell pepper, and mushrooms until onions are soft and translucent. Remove from heat and set aside to cool.
  3. In a large bowl, mix eggs and milk together. Stir in the shredded cheddar, shredded parmesan, parmesan, sausage and bacon. Add in sautéed vegetables.
  4. Stir in vinegar, salt, pepper, tarragon, parsley, and garlic powder. Divide egg filling into the 2 frozen pie crusts and bake for about 50 minutes or until center is set.

Egg muffins
  • 9 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili pepper
  • 1 cup sausage crumbles
  • 1/2 bell pepper, diced
  • 1/2 cup baby spinach, shredded
  • 4 green onions, chopped
  • 1 cup cheddar cheese, shredded
  1. Preheat oven to 350 degrees Fahrenheit and line muffin tins with silicone liners
  2. Beat eggs in large mixing bowl. Stir in seasonings and toppings.
  3. Scoop 1/4 cup of mixture into each muffin liner. Bake for  20 to 25 minutes or until the middle is set.

Friday, June 15, 2018

Watermelon Fruit Pizza

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I know you're not supposed to play with your food, but sometimes that's the best part of baking. It's my favorite way to be creative, and it's truly a form of art, in my opinion. Fruit pizza has always been one of my favorite things to make for that reason. Laying the fruit out to create designs and patterns was always so much fun.

I shared two unique versions of fruit pizza last year (granola version here, pizza dough version here), but I've never posted a recipe for the classic sugar cookie version because I always try to post unique recipes, and I figured everyone knows how to make it already. But when I got this idea to create a watermelon out of the fruit pizza, it was too cute for me not to share (thanks to Hungry Happenings for the inspiration).

The "frosting" for the cookie is so simple--just cream cheese and marshmallow creme. I made sure to use Challenge cream cheese because they only use real cream, and there are no hormones, additives, or fillers. It's really important to use good quality ingredients, especially when there are so few ingredients because the flavors really stand out.

Important note: This cookie is best when it is made the day you plan to serve it. The fruit will start to get mushy after being in the refrigerator for a few days.

Watermelon fruit pizza
  • 16.5 ounces Sugar cookie dough (I used store bought, but you can use your favorite recipe)
  • 8 ounces Challenge cream cheese, softened
  • 8 ounces marshmallow crème
  • 1 pound strawberries, sliced thinly
  • 4 kiwi, peeled and cut in a semi-circle
  • 1/4 cup chocolate chips
  1. Preheat oven to 350 degrees Fahrenheit and prepare 9-inch circle pan with nonstick spray
  2. Press cookie dough onto bottom of pan so it’s in an even layer
  3. Bake for about 12 minutes until it’s golden brown and let cool completely
  4. Combine cream cheese and marshmallow crème and spread onto cooled cookie
  5. Arrange kiwi slices around edge of cookie, and fill in center with strawberry slices.
  6. Sprinkle chocolate chips on top for the “watermelon seeds.”
  7. Refrigerate until ready to serve. Cookie is best when it’s made the day you plan to serve it.

Thursday, June 7, 2018

Crispy Tiger Bars

Crispy Tiger Bars
Makes about 24 bars
  • 1/2 cup chocolate chips
  • 1 (12 ounce) bag white chocolate chips
  • 1 (12 ounce) bag butterscotch chips
  • 1 cup peanut butter
  • 4 cups crispy rice cereal
  1. Melt chocolate chips in 30-second intervals in container from which you can easily pour and set aside.
  2. Melt white chocolate chips, butterscotch chips, and peanut butter in 30-second intervals in large bowl. Add cereal and stir to combine.
  3. Line 9x13 baking dish with parchment paper or aluminum foil. Add cereal mixture to dish and press down.
  4. Pour melted chocolate in lines (landscape) across cereal mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled look.
  5. Cover dish and refrigerate until set, or about 20 minutes. Cut into small squares.

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