Sunday, May 4, 2014

Italian Baked Eggs

Italian Baked Eggs


2 cups marinara sauce
8 large eggs
1/2 cup low fat milk
1/2 cup shredded Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
1/4 cup basil leaves, torn or chopped


Preheat oven to 425 degrees.

Lightly oil four 10-ounce ramekins or coat with nonstick spray.

Divide marinara sauce evenly into the ramekins.

Top with two eggs in each ramekins.

Divide the milk, Parmesan cheese, basil leaves, and season with salt and pepper to taste.

Bake until egg whites are cooked through, about 10 to 12 minutes, or longer if needed.

Serve immediately with fruit, toast or English muffin.

Serves 4

Friday, May 2, 2014

Double Chocolate Biscotti

Double Chocolate Biscotti


2/3 cup dry toasted sliced almonds
1/2 cup butter, melted
3/4 cup sugar
2 eggs
2 tablespoons espresso coffee
2 cups plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chopped milk chocolate


In a mixing bowl cream butter and sugar until light and fluffy.

Beat in eggs and espresso coffee.

In a separate large bowl, combine the flour, cocoa, baking powder and salt together.

Add to the creamed mixture, and mix until blended.

Fold in sliced almonds and chopped milk chocolate.

Preheat oven to 325 degrees.

Divide the dough in half.

On a greased and floured baking sheet pat out into two logs about 1/2-inch high, 1 1/2-inches wide and 14-inches long, spacing them at least 2-inches apart.

Bake for 30 minutes.

Remove from oven and let cool for 5 minutes.  Transfer from the baking sheet to a cutting board.

With a serrated knife slice diagonally on a 45 degree angle about 1/2-inch thick.

Lay the slices flat on a baking sheet and return to the oven for 12 to 13 minutes.  Turn the biscotti over and bake for another 12 to 13 minutes.

Let cool on a rack.  Store in a tightly covered container.

3 1/2 to 4 dozen