These easy 4 Ingredient Oatmeal Cups use only FOUR basic ingredients, and they’re ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and they’re freezer-friendly, too.

Naturally sweetened and packed with protein, I’ve included 3 flavor options: raspberry chocolate chip, peanut butter banana, and apple cinnamon!

I have a deep, undying love for baked oatmeal. 

These 4 Ingredient Oatmeal Cups are a great healthy breakfast option, and they’re the perfect snack—we love them. 

I make a big batch almost every weekend, and we whip them out for breakfast or lunches all week! 

Before this recipe, we’d always eaten regular, cooked oatmeal mush. It’s hearty, healthy, and easy, but one day we tried this baked oatmeal recipe, and we’ve never gone back.

It has a firmer texture (al dente if you will), so it’s perfect for those of you who are on the fence about oatmeal.

They freeze perfectly, and you can pull out just a few for breakfast or lunch as you need them.

Eggs, oats, and milk pack enough protein and fiber to keep you going long after breakfast is done, and maple syrup gives these just enough sweetness, naturally. 

Since these cups are baked individually, you can jazz them up however you want. The whole family will love customizing their own baked oatmeal cup.

My 4-year-old likes to eat hers like oatmeal muffins, handheld, with no milk or spoon. 

The rest of us warm ours up and pour milk over them!

Some of my other favorite breakfast recipes you can prep ahead include this Baked Overnight Lemon French Toast, Easy Yogurt Parfaits, Baked Maple Glaze Apple Crisp Doughnuts, 

Ingredients Needed:

• Oats: I like to use rolled oats (aka old-fashioned oats) because they have more texture, but you can use quick-cooking or instant oats as well.
• Egg: you can sub the egg for ¼ cup egg whites if preferred.
• Milk: low-fat milk, high-fat milk, or non-dairy milk will work well.
• Maple syrup: you can reduce the maple syrup if you prefer them less sweet, or substitute with an equal amount of any sweetener.

Optional Mix-Ins

• Finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter (warm it up a little before stirring in!), mini chocolate chips, nuts, dried fruit, chocolate chips, etc.

How to Make 4 Ingredient Baked Oatmeal Cups

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Combine ingredients: In a medium bowl, combine the oats, eggs, milk, and maple syrup.
2. Stir: Stir until completely mixed.
3. Pour into muffin tin: Divide the batter evenly in the muffin pans.
4. Add in flavors and bake: Add the optional mix-ins to the cups, if desired. Bake until lightly golden brown on top and completely set.

Baked Oatmeal Cups FAQs

Tips and Notes

• Silicone Mold: You can use silicone muffin liners instead of a muffin tin for this meal hack, as they’ll come out easily and perfectly every time! If you use a regular muffin pan as I did here, just be sure to spray with non-stick spray.
• Baking Powder. 1 teaspoon of baking powder will give a fluffier, more cake-like texture, like oatmeal muffins.
• Salt. ¼ teaspoon of salt will balance out the flavors if you need it. 
• Paper Liners. You can use paper liners in your muffin pan to make them easier to remove from the pan or if you’re going to pack them for transport. 
• Gluten-Free. This recipe is easily made gluten-free by using certified gluten-free oats. Check all of your labels to be sure before you begin.

Baked Oatmeal Cups Variations

• Add in spices. Add ½-1 teaspoon of ground cinnamon, nutmeg, or ginger to bring a warm, spiced flavor to these cups. 
• Extracts. Vanilla extract or almond extract will add more flavor to these cups if you want. Add (pretty much) as much as you like!
• Fruit. Use any kind of fresh, frozen, or dried fruit for these oat cups. Blueberries, raspberries, chopped strawberries, blackberries, 
• Seeds. Adding in some chia seeds, pumpkin seeds, flax seeds, or sunflower seeds is a great way to add healthy nutrients.
• Protein. Substitute up to ½ cup of the oats with ground flax, protein powder, or hemp hearts to pack some more protein in here. 
• Spreads. Peanut butter, Nutella, Biscoff Spread, or other spreads work really well for these to add a different flavor. Add some to the batter, or slice the cups and spread it on them to serve. 
• Topping. Top these cups with cream cheese frosting, vanilla frosting, a dusting of powdered sugar, or drizzle the top with some melted chocolate for an extra sweet finish or to serve them for dessert.

Serving Suggestions

You can serve these oatmeal cups alone, handheld like muffins. Or you can put them into a bowl with milk and additional maple syrup, reheat them, and enjoy them with a spoon!

They’re a great grab-and-go breakfast solution for busy weekdays and a perfect snack recipe for when you’re on the road too!

Of course, you’ll need your Cold Brew Coffee, while the kids can enjoy a Strawberry Smoothie or another kind of Fruit Smoothie!

For more delicious breakfast recipes to make a spread for breakfast or brunch, try these Cinnamon Raisin Scones, my Thick and Fluffy Buttermilk Pancakes, Orange Cranberry Bread, Air Fryer French Toast, Peanut Butter Streusel Banana Bread. 

More Easy Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Breakfast

Crustless Quiche – 6 ingredients!

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

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Easy 4 Ingredient Baked Oatmeal Cups

These easy Baked Oatmeal Cups use only FOUR basic ingredients, and they're ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and it's freezer-friendly too.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 cups

Calories 124cal

Author Ashley Fehr

Ingredients

• 2 ½ cups rolled oats
• 1 large egg
• 1 ½ cups milk any kind
• ¼ cup pure maple syrup
• Optional mix ins: finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter, mini chocolate chips, nuts, dried fruit, etc.

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly grease a 12-cup muffin pan (you can also use silicone muffin cups). Set aside.
• In a medium bowl, stir together oats, egg, milk, and maple syrup until combined. Divide the batter evenly between the prepared muffin pans (make sure you get equal liquid in each cup so none are dry).
• Stir in optional mix-ins if desired. I did apple and cinnamon, banana and peanut butter, raspberries and chocolate chips, and blueberries and almonds.
• Bake for about 25 minutes, until light golden brown on top and completely set.
• Let them sit for 10–20 minutes before removing them from the pan and putting them on a wire rack to cool completely before storing.

Notes

Storage:

• Store: These Oatmeal Cups can be stored in an airtight container in the refrigerator for up to a week. They reheat beautifully in the microwave.
• Freeze: Freeze these oatmeal cups for up to 3 months in a Ziploc bag or a freezer-safe container. Flash freeze the cups in a single layer before putting them in a large freezer bag, or wrap them individually in plastic wrap to prevent them from sticking together.

Nutrition

Calories: 124cal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 42mg | Potassium: 151mg | Fiber: 2g | Sugar: 6g | Vitamin A: 167IU | Calcium: 65mg | Iron: 1mg

The post Easy 4 Ingredient Baked Oatmeal Cups appeared first on The Recipe Rebel.

Summer is in full swing and we are cooling off with these fun Baked Alaska Tarts!

How beautiful are they?

Making a full sized Baked Alaska can seem intimidating, and sometimes you don’t need quite so much dessert (although if you ask my family, there is never too much!).

These Baked Alaska Tarts are a fun to make and easy to make ahead and pull out for a party or last minute guests!

Plus, meringue freezes perfectly so even if you’re not having guests anytime soon, you can just pull out a slice whenever you need a treat.

They are made lighter with Chapman’s Frozen Yogurt, and any flavor would work great in here!

You can also check out Chapman’s Sorbet options, which would be a fun and colorful twist as well.

How are these Baked Alaska Tarts different from classic Baked Alaska?

Traditionally, Baked Alaska is made by placing softened ice cream in a round bowl, then topping with a cake crust and refreezing before topping with meringue.

These Baked Alaska Tarts are made with a no bake cookie crust in individual tart shells, which means that they can be made without the use of the oven (a big plus when that summer sun is beating down!).

We then fill our cookie crusts with scoops of Chapman’s Frozen Yogurt (I used Black Jack Cherry!), round the top, and freeze solid.

The rest of the process is similar to traditional Baked Alaska — top with meringue and torch to brown, then serve.

These tarts are perfect for those who have a thing for Baked Alaska but want to be able to pull out a little bit at a time. Once you’ve toasted the meringue, you can store up to 3 months!

Two ways to toast meringue:

I love using a kitchen torch to toast meringue. I know a lot of people don’t have one, but they are inexpensive and so handy when you need them!

You can also bake (obviously!) these mini Baked Alaskas, it is just a little harder to keep an eye on the meringue and get it to toast evenly.

With a kitchen torch, I can easily control which areas are browned and which are not.

If you are using the broil function on the oven, just be sure to watch constantly and rotate the tarts as needed.

Variations on these Baked Alaska Tarts:

• Swap the chocolate cookies for vanilla or another flavor — get creative with it! Peanut butter, gingernaps, maple — any cookie that is a hard sandwich cookie with frosting in it can be easily replaced.
• Swap the Frozen Yogurt for sorbet or one of Chapman’s Premium ice creams (can you imagine these made with Chocolate Fudge Brownie or Heavenly Hash?!)
• You can press the crust into a 9×13″ pan, then top with the Frozen Yogurt and refreeze. Top with meringue and toast! A simple summer dessert if you don’t have any tart pans.
• Make individual Baked Alaska Tarts — if you want to make these into a smaller serving (I find the 4.5″ tart pans are perfect for two), you can make these in silicone muffin cups for a cute twist!

This post was sponsored by Chapman’s Ice Cream and I was compensated for my time in creating this recipe — thank you for supporting the brands that make The Recipe Rebel possible!

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Baked Alaska Tarts

These Baked Alaska Tarts are a mini version of a classic Baked Alaska, made with a no bake cookie crust, filled with frozen yogurt and topped with toasted meringue!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Freezing time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12 servings

Calories 327cal

Author Ashley Fehr

Ingredients

Crust

• 24 chocolate sandwich cookies, with filling (like Oreo)
• 1/4 cup melted butter

Filling

• 2 litres Chapman's Black Jack Cherry Frozen Yogurt

Meringue

• 5 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1 pinch salt
• 1/2 cup granulated sugar

Instructions

Crust:

• In a food processor, process cookies and melted butter until smooth. (Alternatively, you could crush the cookies by hand and stir in melted butter).
• Press into the bottom and up the sides of 6 4-5" tart shells.

Filling:

• Allow frozen yogurt to soften on the counter for 5 minutes.
• Divide Chapman's Frozen Yogurt between tart shells, shaping the top into a rounded mound as much as possible using a spreader or knife.
• Place in the freezer for 3-4 hours or until completely frozen.

Meringue:

• In a clean bowl, with clean beaters or a whisk attachment on an electric mixer, beat egg whites until frothy.
• Add vanilla, cream of tartar and salt, and beat until soft peaks form.
• Add sugar, one tablespoon at a time, until sugar is dissolved, and egg whites are stiff and glossy. Rub a small amount between your fingers to ensure it is smooth and not gritty.
• Remove tarts from freeze and remove from tart shells.
• Place on serving plates, if using a kitchen torch for meringue, or on a baking sheet, if using the broiler. If using the broiler, preheat while making meringue.
• Spread meringue over each tart, swirling as desired to make designs. Use a kitchen torch to brown the meringue to desired coloring, or broil for 4-5 minutes, turning in the oven as necessary.
• Serve or place back in the freezer to freeze solid. Store leftovers in the freezer.

Video

Notes

*This recipe makes 6 4-5″ tarts — one tart is a large single serving or a small dessert for two. The nutrition information is per half tart.

Nutrition

Calories: 327cal | Carbohydrates: 46g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 248mg | Potassium: 281mg | Fiber: 1g | Sugar: 39g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg

The post Baked Alaska Tarts appeared first on The Recipe Rebel.

This easy Lemon Meringue Pie is cool, creamy and tangy — the perfect dessert for any occasion! Go totally homemade or take some shortcuts if you’re out of time

I shared this recipe first on Spend With Pennies.

Maybe I’ve said it 1 million times before, but let me say it again: I love lemon.

I love lemon in just about everything: sweet, savory, healthy baked goods or extravagant desserts.

It just goes. With everything.

Blueberry lemon bread, lemon monkey bread, lemon sour cream cookies, honey lemon chicken – you name it, we love it.

It’s no surprise that this easy Lemon Meringue Pie showed up here today, joining the family.

It’s the perfect dessert for spring and Easter — light and fresh and citrusy — but it’s also the perfect dessert for the dead of winter, when citrus is in season.

In fact, I think one of the best things about this Lemon Meringue Pie is how easy it is to enjoy throughout the year, without sacrificing flavor due to out of season, cardboard-tasting fruit.

The lemons in January are just as juicy as they are inJuly!

 How to make Lemon Meringue Pie:

Start with the crust –you can do it homemade or purchase a store bought, refrigerated or frozen pie crust. If you need to take a shortcut but want it to still appear homemade, opt for the refrigerated, rolled crust and you can roll it right into your own pan

Next is the filling: I like to keep mine as simple as possible, which means whisking everything together before cooking, rather than having to temper the eggs later. The only risk with doing this is a lumpy filling, but that is easily avoided if you whisk consistently during the cooking time.

If you like you can put it through a strainer to ensure it’s super smooth, but I’ve never had any issues with it.

Finish with the meringue: Make sure that there is no drop of egg yolk or other grease in your egg whites — this will prevent them from whipping.

Also be sure that you whip it until the sugar is completely dissolved, as undissolved sugar can lead to a weeping meringue.

After that, you’re nearly done! Just toss it in the oven for a few minutes to toast it up.

Tips for making this easy Lemon Meringue Pie recipe even easier:

• Opt for a refrigerated carton of egg whites instead of separating them yourself if you’re unsure about getting perfectly clean whites separated from your eggs (you’ll still need the yolks though, so this might not be the best time saver)
• You can use a refrigerated pie crust to make life simpler.
• Choose a store bought lemon meringue pie filling, then top with homemade meringue and you can fool anyone into thinking it’s totally homemade
• Choose store bought frozen mini tart shells for a fun, easy, bite sized treat (that isn’t nearly as fussy!)

How to store Lemon Meringue Pie:

Lemon Meringue Pie is best eaten shortly after making, as the meringue tends to weep and get runny if refrigerated for a long period of time.

I like to make mine the night before, then refrigerate uncovered overnight. It will set perfectly, but still be fresh and not watery.

Any leftovers should be refrigerated after a few hours, and the crust may get a little soft but it will still be delicious.

More lemon recipes you might enjoy:

• Strawberry Lemonade Cake Recipe
• Easy Homemade Pink Lemonade Recipe
• Baked Lemon Blueberry Doughnuts
• Real Deal No Bake Lemon Cheesecake

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Easy Lemon Meringue Pie

This easy Lemon Meringue Pie is cool, creamy and tangy — the perfect dessert for any occasion! Go totally homemade or take some shortcuts if you’re out of time  

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 467cal

Author Ashley Fehr

Ingredients

Pie crust:

• 1 1/4 cups all purpose flour 156g
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup cold butter cut into cubes
• 3-4 tablespoons cold water

Filling:

• 1 1/2 cups sugar 300g
• 1/2 cup corn starch 60g
• 1 1/2 cups water
• 4 egg yolks
• 1/4 cup lemon juice
• zest from 2 lemons
• 2 tablespoons butter

Meringue:

• 1/2 cup water
• 1 tablespoon corn starch 8g
• 4 egg whites
• 1 teaspoon vanilla
• pinch of salt
• 1/2 cup sugar 100g

Instructions

Pie crust:

• In a medium bowl, stir together the flour, sugar and salt.
• Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
• Gradually add in cold water, stirring each time until you can press it together.
• Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
• Preheat oven to 425 degrees F.
• Roll out to fit a 9″ pie plate.
• Press into the pie plate and over the sides. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
• Bake for 10-12 minutes until light golden brown. Set aside while you make the filling.

Filling:

• In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
• Cook over medium – medium-high high, whisking constantly, until thickened — it will be thick, slightly thicker than pudding when warm. This can take 10-15 minutes, but don’t rush it. Remove from heat and stir in butter.
• Pour hot filling into the pie crust and make the meringue.

Meringue:

• Preheat oven to 375 degrees F.
• In a small saucepan, whisk together the water and corn starch. Cook over medium heat until thickened and clear. Set aside but keep warm.
• In a clean bowl with clean beaters, beat egg whites, vanilla and salt until soft peaks form.
• Gradually add in the sugar, beating until stiff glossy peaks form.
• Gradually add in the warm corn starch mixture, beating constantly, until completely incorporated and meringue is light and fluffy and holds stiff peaks.
• Spread meringue onto hot pie filling (it’s important that the filling is still hot!) and spread right to the edge of the pie crust. The meringue must touch the edges all the way around.
• Bake at 375 F just until the tops of the meringue are light golden brown — don’t overbake.
• Let rest on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours until chilled, or overnight.
• Slice and serve.

Nutrition

Calories: 467cal | Carbohydrates: 74g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 306mg | Potassium: 63mg | Sugar: 50g | Vitamin A: 570IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1.2mg

The post Easy Lemon Meringue Pie recipe appeared first on The Recipe Rebel.

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Be still my strawberry-loving heart.

These strawberry cupcakes, you guys… they are so good!

I based this strawberry cupcake recipe off of these Strawberry Cheesecake Cupcakes from the Sprinkles cookbook (<– you need it!), because if anybody knows cupcakes, it’s the Sprinkles bakery.

We experienced a Sprinkles cupcake first in 2016 on our trip to Florida, and I’m hooked. They are so moist and perfect, and it’s obvious from the cookbook that a lot of thought goes into the ingredients and technique.

I added some extra strawberries and the flavour is still mild (but delicious!), so if you are looking for an intense strawberry flavour try some of my tips below.

That being said, the recipes are also easy and not fussy, and totally doable for any home cook. (Even a home cook with a baby on her hip or preschoolers who like to “help” ).

Strawberry season has not reached us here in Manitoba yet — we have maybe another month or so of anticipation but I know it’s always worth the wait. There’s nothing like fresh, local strawberries and I can’t wait to make these again with the real deal.

I know that my Southern friends are already well into the season, so I’m stocking up on strawberry recipes for all of us!

How to make Strawberry Cupcakes:

• For these cupcakes, fresh or frozen strawberries will work perfectly, which makes them great for enjoying year round.
• If you are using frozen strawberries, be sure to thaw them before pureeing, then proceed with the recipe.
• I have updated the recipe since the original to add in ¼ cup strawberry jam — I find it gives an extra boost of strawberry flavor that we love! (There are 2 changes that aren’t in the original video: the jam, and the butter being melted, which makes it easy to whip these up with just a whisk!)

Tips for making Strawberry Frosting:

For this recipe, I chose to make a Strawberry Swiss Meringue Buttercream, because it is my favorite frosting of all-time. There’s just nothing that comes close in flavour or texture.

It’s sweet, but not overly sweet, and it’s light and fluffy and creamy without ever being gritty or heavy. If you haven’t tried it, you need to!

If you don’t have egg whites or you’re not feeling that adventurous — swiss meringue buttercream is a bit tricky and more time consuming! — you can make a simple buttercream or whipped cream instead, or try the cream cheese frosting on my Strawberry Cheesecake Cupcakes. They will still be delicious!

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Strawberry Cupcakes with Strawberry Frosting

These Strawberry Cupcakes are made with real strawberries! They are topped with a creamy Strawberry Frosting and are perfect for any summer birthday, party or baby shower with their pretty pink hue. Recipe includes a full STEP BY STEP recipe VIDEO. 

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 12 cupcakes

Calories 337cal

Author Ashley Fehr

Ingredients

Strawberry Cupcakes

• 1/4 cup unsalted butter melted
• 1/4 cup canola oil
• 1 cup sugar 200g
• 200 grams fresh or frozen strawberries, pureed (*see note) (1 cup strawberry puree)
• 1/4 cup strawberry jam
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour 190g
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Strawberry Frosting

• 3/4 cup sugar 150g
• 2 egg whites (or ¼ cup liquid egg whites)
• 3/4 cup unsalted butter, cubed (1 ½ sticks)
• 100 grams fresh strawberries, pureed (½ cup strawberry puree)
• 1/4 cup powdered icing sugar

Instructions

Strawberry Cupcakes

• Preheat the oven to 350 degrees F and line one muffin pan with paper liners.
• In a large bowl, whisk together melted butter, oil and sugar until completely combined.
• Add strawberry puree, jam, eggs and vanilla and whisk until combined.
• Add flour, baking powder and salt and stir just until combined. 
• Divide cake batter between 12 muffin cups and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.

Strawberry Frosting

• Add 1″ of water to a small pot and bring to a simmer over medium heat.
• In a medium-large glass bowl (you’ll need one that fits over top of the pot but does not touch the water), add the sugar and egg whites and whisk to combine. 
• Place bowl over simmering water. Whisk and heat for about 10 minutes, or until mixture reaches 160 degrees F and the sugar is completely dissolved.
• Remove bowl from the pot and beat egg whites with an electric mixer until stiff peaks form (this can take up to 10 minutes). 
• Add the butter, one cube at a time, beating each until smooth as you go. Add the strawberry puree and beat until smooth (it might start to look funny and clumpy at this point — keep going! It will whip up nice and smooth). 
• Add powdered sugar to taste until the frosting reaches your desired sweetness.
• Frost cupcakes and decorate as desired. Store in the refrigerator up to 3 days.

Video

Notes

*I have made a few changes to this recipe since it originally came out to make them even better — note that these are not reflected in the original video.

Nutrition

Calories: 337cal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 70mg | Potassium: 110mg | Sugar: 32g | Vitamin A: 510IU | Vitamin C: 14.7mg | Calcium: 29mg | Iron: 1mg

The post Strawberry Cupcakes with Strawberry Frosting + VIDEO appeared first on The Recipe Rebel.

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*This post and video is sponsored by Burnbrae Farms. Thank you for supporting the brands that keep us fed!

So many of my favourite things are happening right here, you guys.

Make Ahead.

Freezer-Friendly.

Eggs.

Breakfast foods.

Cheese.

We are big fans of breakfast and brunch and brinner, and we’ll eat eggs for any and every meal of the day.

Since little Stella joined our family mid-November, I took the rest of the year off just to rest, connect with family and friends, and eat good food. I baked up a storm, and thoroughly enjoyed my stash of brownies and cookies and bars and cheesecake in the freezer right through the end of the year.

But now that January is here? I’m excited to get back on track. I’m working out again (it ain’t pretty, friends, but it’s happening), and we are back to (mostly!) healthy eating.

We eat a ton of eggs because they pack a ton of protein and other awesome things, plus they’re easy to cook up and the kids never complain about having to eat them.

These breakfast quesadillas? They’re going on the meal plan regularly.

We often use whole eggs, but these Naturegg Simply Egg Whites from Burnbrae Farms are great if you want a lighter option when you’re recovering from those post-holiday food comas. Not that I know anything about those…

I know some people wonder what exactly is in the carton or what is added to the eggs — and the answer is nothing! They are real, pasteurized egg whites that have been cracked and separated for you, making it even easier to choose healthy eats (and no waste!).

Find more healthy recipes for the New Year here.

Tips and Tricks for Making these Breakfast Quesadillas:

• I highly recommend using a whole grain tortilla for an extra boost of fiber and protein! It will give these quesadillas extra staying power and keep you going throughout your day.
• Feel free to mix up the filling! Add extra veggies, turkey sausage, or cheese, cheese, and more cheese. The options are endless!
• If you’re going to be waiting a few minutes before serving, I like to place the quesadillas on a paper towel lined plate to keep them from getting soggy. They will also hold together a little better if you give them a few minutes to rest!

To freeze these Breakfast Quesadillas!

• I recommend wrapping each quesadilla individually in plastic wrap, then placing together in a large freezer bag to freeze.
• To reheat, you can either thaw in the fridge overnight (in the plastic wrap) and crisp up in a hot pan in the morning, or you can microwave on low heat to thaw, then crisp in a pan.
• You can heat to eat in the microwave, but I love my quesadillas a little crispy on the outside, so a hot pan is best for that. If you want to heat in the microwave, I recommend unwrapping and placing on a paper towel lined paper to soak up any excess moisture.

Love quesadillas? Try these Chicken Quesadillas next!

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Make Ahead Breakfast Quesadillas 4 Ways + VIDEO

These Make Ahead Breakfast Quesadillas are the perfect healthy breakfast, lunch or dinner! They’re easy to make for your week’s meal prep, freezer friendly and totally customizable. A step by step recipe video shows you 4 different ways to make them: Broccoli Cheddar; Three Cheese Pesto; Roasted Red Pepper, Spinach and Parmesan; and Denver. 

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 445cal

Author Ashley Fehr

Ingredients

• 8 small whole wheat tortillas 6-6.5″ diameter
• 2 cups Naturegg Simply Egg Whites
• 1 teaspoon salt
• pinch of pepper

(1) Broccoli and Cheddar

• 2 tablespoons finely chopped broccoli
• 2 tablespoons shredded cheddar cheese

(2) Three Cheese Pesto

• 1 teaspoon basil pesto
• 1 tablespoon shredded cheddar cheese
• 1 tablespoon shredded mozzarella cheesew
• 1 tablespoon shredded Monterey Jack cheese

(3) Denver

• 3 tablespoons finely chopped cooked ham
• 1 tablespoon sliced green onion
• 2 tablespoons mozzarella

(4) Spinach, Roasted Red Pepper and Parmesan

• 1 tablespoon finely chopped spinach
• 1 tablespoon finely chopped roasted red peppers
• 2 tablespoons Parmesan cheese

Instructions

• Lightly spray a small skillet with non-stick spray. Add ½ cup Naturegg Simply Egg Whites, ¼ teaspoon salt and a pinch of pepper.
• Add remaining ingredients listed under each flavour except for the cheese (1. broccoli, 2. pesto, 3. ham and green onion, 4. spinach and roasted red peppers).
• Cook and stir constantly over medium heat until cooked but not completely dry. Remove from the heat.
• In a clean pan lightly sprayed with non stick spray, add one small tortilla. Sprinkle with half of the cheese, top with the egg mixture, and sprinkle with remaining cheese. Top with another small tortilla.
• Cook on medium heat until lightly golden brown, 2-3 minutes. Flip and cook until the other side is lightly golden brown, about 2-3 minutes.
• Remove from heat, slice and serve. Repeat with remaining 3 flavour variations as desired.

Video

Notes

½ cup Naturegg Simply Egg Whites equals approximately 4 egg whites.

Nutrition

Calories: 445cal | Carbohydrates: 48g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 1779mg | Potassium: 43mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1660IU | Vitamin C: 9.7mg | Calcium: 355mg | Iron: 4.3mg

The post Make Ahead Breakfast Quesadillas 4 Ways + VIDEO appeared first on The Recipe Rebel.

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Recipe first posted on The Recipe Critic.

I know there are all sorts of awesome things about summer — sunshine, strawberries, beaches, cold drinks, ice cream, grilled everything…. but you know? I think s’mores are one of my favorites.

I just can’t think of a much better combination than melty chocolate and marshmallow, and the graham cracker adds the perfect crunch.

But sometimes there’s no campfire, and then what?

S’mores Pie.

I needed at least one more s’mores inspired dessert in my repertoire (along with this No Bake S’mores Cheesecake from last year), preferably something just as easy and no bake.

Long ago, I decided that I would never again share a s’mores dessert topped with toasted store-bought marshmallows, because what happens when they don’t get eaten 10 minutes after they’re toasted? They get hard. So hard and impossibly sticky. Which makes it totally not easy and make-aheadable.

So if you’re wondering if the homemade marshmallow cream is worth the extra effort, it is. And if you just don’t think you can swing it (it’s seriously so easy), I would go with homemade whipped cream instead.

I did cheat though, and use boxed instant chocolate pudding. Go ahead and judge, I can handle it.

If you want to go all out and make your own homemade chocolate pudding pie filling, just use the recipe from this Homemade Dark Chocolate Pudding Pie instead, and stir in some marshmallows while it’s still warm to melt. It will be divine, I promise you.

Tips and Tricks for Making this No Bake S’mores Pie:

• Make sure you really press the crust in firmly so that it sets up properly and doesn’t break when you are removing it from the pan.
• After toasting the marshmallow cream on top, I recommend refrigerating for at least another couple hours so that the pie is completely chilled — otherwise it will still be warm and not quite as refreshing on a hot day!
• Leftovers will last for a few days in the fridge no problem — not that you’ll have any

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No Bake S’mores Pie Recipe

This No Bake S’mores Pie is an easy no bake dessert made with a chocolate pudding filling, no bake graham crust and loaded with homemade marshmallow cream!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 10 servings

Calories 363cal

Author Ashley Fehr

Ingredients

Crust

• 1/2 cup butter melted
• 2 1/2 cups graham cracker crumbs

Filling

• 1 1/2 cups mini marshmallows
• 2 packages fat free instant chocolate pudding mix 4 serving size
• 3 cups 1% milk

Marshmallow Cream

• 3 egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

• Combine butter and graham cracker crumbs and press into the bottom and up the sides of a 9″ pie plate. Set aside.
• Lightly grease a medium microwave-safe bowl and add marshmallows. Microwave on high in 20 second intervals just until puffed and soft — stir until completely melted and smooth.
• In a medium bowl, whisk together pudding mix and milk until smooth. Add marshmallows and whisk vigorously until smooth.
• Pour into prepared crust and refrigerate until set, at least 2 hours.
• To make the marshmallow cream, place egg whites, sugar and cream of tartar in a glass bowl and whisk to combine. Add 1/2-1″ of water to the bottom of a small pot (make sure that the glass bowl will rest on top and not touch the water) and bring to a simmer over medium-high heat.
• Reduce heat to medium and place glass bowl over top, whisking constantly until egg whites are warmed (not hot) and sugar is dissolved.
• Remove from heat and beat with an electric mixer on high until stiff peaks form — this can take 5-8 minutes.
• Spread marshmallow over the top and toast with a kitchen torch if desired. Chill for at least 2 hours before serving.

Nutrition

Calories: 363cal | Carbohydrates: 59g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 500mg | Fiber: 1g | Sugar: 42g

The post No Bake S’mores Pie Recipe appeared first on The Recipe Rebel.

So it hit me as I was making these that I just don’t make cupcakes enough.

Cupcakes are so fun! They’re less stressful than making a giant 2 or 3 or 4 layer cake, and a simple swirl of frosting is all they need. Nutella frosting, preferably.

This cupcake recipe is courtesy of my friend Lindsay Conchar’s cookbook Simply Beautiful Homemade Cakes, and — you guys — I want to make everything immediately and then devour it. It was so hard to pick something to make for you, but I am a big coffee lover (as long as it’s sweet enough, so a mocha dessert is right up my alley!), and Nutella??! Well that’s a no-brainer.

Also, I know that a dessert with coffee in it is absolutely adults-only here, so no sharing! That’s a big plus here

Although you might be surprised how little sugar and baking my kids get to eat. Yesterday my 4 year old told me that we shouldn’t go trick-or-treating on Halloween because we get treats and we don’t need treats because they’re not healthy for us. (I promise she is my child!)

So obviously I’m really good at talking the talk, but I don’t quite walk the walk when they’re not looking, because CUPCAKES.

If you love baking, you need this cookbook! It has so many fun variations that I’ve never seen before, and I am going to love trying out more and more in the future!

*Note: the recipe below is from Lindsay’s cookbook — I made a couple changes when I was making them and I’ve included those in the notes. Nothing major! Just the lazy girl in me coming out

See what other friends are making on social media by checking out the #simplybeautifulhomemadecakes hashtag!

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Mocha Nutella Cupcakes

These Mocha Nutella Cupcakes are a decadent dessert loaded with coffee and chocolate flavours!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 14 cupcakes

Calories 486cal

Author Ashley Fehr

Ingredients

MOCHA CUPCAKES

• 6 tbsp unsalted butter, room temperature
• 3/4 cup sugar 155g
• 6 tbsp sour cream, room temperature
• 1/2 tsp vanilla extract
• 3 large egg whites room temperature, divided
• 1 1/4 cups all-purpose flour 163g
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp hot water
• 3 tbsp instant espresso coffee powder
• 6 tbsp milk, room temperature

NUTELLA FROSTING

• 1/2 cup salted butter, room temperature
• 1/2 cup vegetable shortening
• 4 cups powdered sugar, divided
• 3/4 cup chocolate hazelnut spread, such as Nutella
• 5 tbsp water or milk

Instructions

• Mocha Cupcakes:Preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• In a large mixing bowl, cream the butter and sugar until light in color and fluffy, about 3 to minutes. Add the sour cream and vanilla extract and mix until well combined. Add 1 of the egg whites and mix until well combined. Add the remaining 2 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
• Combine the flour, baking powder and salt in a medium bowl.
• Combine the hot water and espresso coffee powder in a small measuring cup, then add the milk. Add half of the flour mixture to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining flour mixture and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
• Fill the cupcake liners about halfway with batter. Bake the cupcakes for 16 to 18 minutes (mine were done at 14 minutes, so check early on!), or until a toothpick inserted comes out with a few crumbs. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes, then transfer them to a cooling rack to finish cooling.
• Frosting:To make the frosting, beat the butter and shortening in a large bowl until smooth. Add 2 cups (230 g) of the powdered sugar and mix until smooth. Add the Nutella and water or milk and mix until well combined. Add the remaining 2 cups (230 g) powdered sugar and mix until smooth.
• Cupcakes can be stored in the refrigerator or frozen, or kept at room temperature for up to 2-3 days..

Notes

*I used 4 tablespoons 0% Greek yogurt in place of the sour cream and 2 whole eggs instead of egg whites (because I hate having halves of things!). The cupcakes turned out great!
*I mixed the first batch of wet ingredients, then added the dry ingredients right to the same bowl and mixed. I ended with the coffee and milk mixture (this is just the way my mom taught me to bake — we’re not into dirtying extra bowls!)
*I drizzled mine with Nutella that had been microwaved on high for 20 seconds first. It makes them look pretty and is super simple! (Plus, Nutella)

Nutrition

Calories: 486cal | Carbohydrates: 65g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 32mg | Sodium: 169mg | Potassium: 218mg | Fiber: 1g | Sugar: 53g | Vitamin A: 385IU | Calcium: 70mg | Iron: 1.4mg

Excerpted from Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques by Lindsay Conchar. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.

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Friends.

This cheesecake is unreal.

I know you probably expect me to say that about everything I make but I don’t (do I?!?!). THIS HERE though. My word.

It’s one of those moments when you’re almost done snapping photos and go in for that bite shot with a resounding, “mmmmm….”.

And when you decide the photo shoot is over and take a few more bites. “Mmmm……. mmmmmmmm…….mmmmmm!!!” So seriously good.

In most of my no bake cheesecakes (like this No Bake Mint Chocolate Cheesecake and this No Bake Lemon Cheesecake), I use gelatin to make sure the whole thing holds up and slices beautifully. With this S’mores Cheesecake, I figure the melted chocolate and melted marshmallow would do the trick for me, since both firm back up once chilled.

This cheesecake has the most gloriously smooth texture and holds together perfectly! I debated doing a plain marshmallow cheesecake and adding a layer of chocolate ganache, but who needs an extra step?? I just threw it all in together!

When I decided I was going to make a S’mores Cheesecake for National S’mores Day (today!!), I knew one thing I would absolutely NOT do. Top the whole thing with marshmallows and toast them.

Have you guys ever added toasted marshmallows to a dessert and then let them cool? They turn hard and impossibly sticky. You can hardly cut a piece, let alone eat it with any dignity, the whole cooled marshmallow mess coming off in one chewy bite (so maybe I have some experience with this).

So even though the homemade marshmallow cream is an extra step and I am 100% Anti Extra Steps, do not leave it out — homemade toasted marshmallow cream is life.

You can, however, swap with store bought marshmallows, cold, if you like and absolutely do not have 15 extra minutes to go homemade. Or if you are going to serve the entire thing within 10 minutes of toasting them, you can use store bought marshmallows and toast them up.

Do feel free to garnish with an unreasonable amount of crushed graham crackers and chocolate chunks for good measure.

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No Bake S’mores Cheesecake

This No Bake S’mores Cheesecake is one of THE BEST cheesecakes I’ve ever made! A smooth chocolate marshmallow cheesecake on a graham cracker crust, topped with toasted homemade marshmallow cream!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 495cal

Author Ashley Fehr

Ingredients

• 2 1/2 cups graham cracker crumbs
• 1/2 cup butter melted
• 1/2 cup chocolate chopped
• 1 1/2 cups mini marshmallows
• 1 teaspoon vanilla plus 1 teaspoon
• 24 oz light cream cheese 3 packages
• 1 1/4 cup powdered icing sugar
• 1 1/2 cups + 3 tbsp heavy cream 35%

Marshmallow Cream

• 3 large egg whites
• 3/4 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

• In a medium bowl, combine graham cracker crumbs and butter. Line a 9″ Springform pan with parchment paper (snapping it between the outer ring and the bottom so that it sticks out the edges). Press crumbs firmly into the bottom of the pan. *See NOTES for option to bake crust*
• In a small bowl, combine chocolate and 3 tablespoons cream. Microwave on high for 15 seconds at a time, stirring each time, until melted. Set aside to cool to room temperature.
• In a medium bowl, toss marshmallows with 1 teaspoon vanilla. Microwave for 20 seconds and stir until smooth, heating again for another 10 seconds if necessary. Set aside to cool for 10 minutes.
• With an electric mixer, beat cream cheese and sugar until smooth. Add 1½ cups cream and beat on high for 3-4 minutes, until fluffy.
• Add in cooled chocolate mixture and melted marshmallows and beat until smooth and combined. Pour over graham cracker crust and refrigerate at least 6 hours or until set.
• Marshmallow CreamPlace about 1″ of water into a small pot and bring to a simmer on the stove. Place a larger glass bowl over top, so that it’s not touching the water. Add the egg whites, sugar and cream of tartar and whisk until combined.
• Continue heating and whisking until sugar is dissolved and egg mixture is warm but not hot.
• Beat with an electric mixer until cooled to room temperature and soft peaks form — this can take some time, just be patient. It may take 5-8 minutes.
• Remove outer ring of the Springform pan and pipe or spread marshmallow cream over top. Use a kitchen torch to toast marshmallow if desired (optional).

Notes

*OPTIONAL: Bake the crust at 350 degrees for 10 minutes if desired — this only ensures that it will be firmer and less crumbly.

Nutrition

Calories: 495cal | Carbohydrates: 53g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 447mg | Potassium: 239mg | Sugar: 39g | Vitamin A: 920IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 1mg

The post No Bake S’mores Cheesecake appeared first on The Recipe Rebel.

Soooo….. I like cake.

Swimsuits? Not so much. Turns out I’m not 20 years old anymore. See how priorities change?

Thankfully, there is cake out there for people who also like swimsuits. Like this Skinny Lemon Meringue Poke Cake.

Now, I’m going to tell you right off the bat that I didn’t do any calorie-calculating for this cake. But if you cheat and make it with a cake mix like I did (don’t look at me that way — I’ll also share with you my favorite scratch vanilla cake if you want to go that route), you start off with 160 calories per piece. Lemon curd? Mostly lemon juice and eggs (hey — protein!) and a ¾ cup sugar divided over the whole cake. And meringue is such an awesome way to add a light and fluffy topping to any cake without the calories of whipped cream or frosting. Max? 275-300 calories would be my guess.

Like I’ve explained before, I’m not really into calorie counting — I just like to swap out the things I’d really like to eat (like cake) with healthier and lighter versions of them. I don’t like to include calorie calculations because it can really depend on the brand of ingredients you’re using, and a calorie count wouldn’t be accurate for everyone. But if you’re a calorie counter, don’t take my word for it. There are some great online calorie calculators out there like this one.

I just love citrus anytime of year, but especially in the summer! There’s just something so light and refreshing about a lemon dessert.

If you don’t want to use cake mix, check out my favorite vanilla cake recipe here! (It makes quite a large cake, so you might want to divide the batter between 1 9×13″ pan and about 6 cupcakes).

To keep things even easier, you can use store bought lemon curd.

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Skinny Lemon Meringue Poke Cake

Skinny Lemon Meringue Poke Cake: Starts with a cake mix or scratch vanilla cake, this poke cake is covered in homemade lemon curd (or use store bought for a shortcut) and easy meringue — a great light dessert for Spring or Summer! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 313cal

Author Ashley Fehr

Ingredients

Cake:

• 1 vanilla cake mix
• 355 ml can diet lemon lime soda

Lemon Curd:

• 2/3 cup granulated sugar
• 1/8 cup grated lemon zest
• 4 egg yolks
• 3 whole eggs
• 3/4 cup lemon juice
• 4 tbsp butter

Meringue

• 4 egg whites
• 1/4 tsp cream of tartar
• 1/8 tsp salt
• 1/2 cup sugar

Instructions

• Cake:Preheat oven to 350 degrees F and lightly grease a 9×13″ pan. Combine cake mix and soda in a large bowl until smooth. Pour into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean or with moist crumbs (not batter!). Set aside to cool to room temperature. Poke holes into cake with the end of a wooden spoon or something of a similar size.
• Lemon curd:In a medium pot, combine sugar, zest, yolks, eggs, and lemon juice with a whisk until smooth. Cook over medium heat, whisking, until thickened (about 3-5 minutes).
• Pour over cake while curd is still warm.
• Meringue:In a large bowl, combine egg whites, cream of tartar and salt. Beat with an electric mixer on high speed until soft peaks form. Slowly add sugar and continue beating until stiff peaks form (see picture below).
• Preheat oven to 400 degrees F. Spread meringue on top of cake and bake for 10 minutes or until golden brown.
• Cool completely in the fridge before serving.

Nutrition

Calories: 313cal | Carbohydrates: 56g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 116mg | Sodium: 393mg | Potassium: 90mg | Sugar: 38g | Vitamin A: 265IU | Vitamin C: 7.2mg | Calcium: 113mg | Iron: 1.2mg

The post Skinny Lemon Meringue Poke Cake appeared first on The Recipe Rebel.

Tell me: what is your ideal birthday food?

For me? I’m all about tradition. I want cake.

And not some fancy, new-age birthday cake. I want vanilla or chocolate – the simpler, the better. A good thick layer of not-too-sweet frosting and maybe some sprinkles for good measure.

Confession: I have always preferred store-bought birthday cake over homemade.

I don’t know what it is.

But I suspect part of the reason is that light, fluffy bakery frosting. There’s just (almost!) nothing like it.

I used to work in a store bakery when I was in high school, and I ate a ridiculous amount of sweets. I could eat the cake frosting straight from a spoon, sans cake.

There’s a time and a place for classic buttercream frosting (in fact I can think of plenty). But it’s just so sweet, that sometimes I want something a little fluffier and a little less sweet.

And then I found Swiss Meringue Buttercream. And my life has never been the same.

I think it’s my favorite frosting. Ever.

But I’m not going to lie – it takes a bit of time. And a bit of equipment. But it’s so totally worth it if you’re going for something extra special, or if you just like your frosting a little on the milder side.

To make the cakes, I baked my favorite cake recipe (adapted slightly from Add a Pinch), but I spread the batter between a large sheet pan and a 9×13” pan. I wanted fairly thin layers, and I think they could even be a little bit thinner. I lined the pans with parchment so I could easily remove them from the pans to cut them.

I baked them ahead of time, so I covered in plastic wrap and stuck the whole pans in the freezer for a couple days. Then I removed them and let them thaw slightly while I made the frosting.

I cut them out with a biscuit cutter (about 2.5” in diameter), and I got about 22 circles, or 11 2-layer mini cakes.

And don’t even worry about the extra cake! I got plenty of scraps, and I used them to make a trifle. I threw them all in a large container and stuck them in the freezer until I was ready to make my trifle. Super easy! Then you have a quick dessert for company when you don’t have a lot of time to bake later on.

To make the frosting, you’ll need a “double boiler”, a thermometer, and an electric mixer (I recommend stand mixer, because it takes a bit of time to whip!). I’ve never owned a real double boiler. You can see my make-shift double boiler above – I take a small pot and a small glass bowl and just make sure the bowl doesn’t sit too low in the pot. You don’t want the bottom of the bowl touching the water in the pot.

It’s going to take a bit of time to come to the right temperature, and it’s going to take some time after that to whip to stiff peaks. Just have patience!

When it’s done, you can just slather it on the little vanilla layer cakes, or grab a piping bag and a simple tip and give it a swirl. I chose not to frost the sides, because (a) it’s less work and (b) it’s so rare that the sides of a cake are so perfect, why not show them off?!

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Mini Vanilla Layer Cakes with Strawberry Swiss Meringue Buttercream

These Mini Vanilla Layer Cakes with Strawberry Swiss Meringue Buttercream are a fun, untraditional birthday cake — everyone gets their own!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 11

Calories 725cal

Author Ashley Fehr

Ingredients

Vanilla cake:

• 1 1/2 cups butter softened
• 3 cups granulated sugar
• 5 eggs
• 1 cup milk
• 2 tsp vanilla
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt

Strawberry Meringue Buttercream

• 1 1/2 cups diced strawberries
• 1 1/4 cup granulated sugar
• 4 large egg whites
• 3 sticks butter 1 ½ cups, room temperature, cubed
• 1/2-1 cup powdered icing sugar optional

Instructions

• Vanilla cake: Preheat the oven to 350 degrees. Prepare two 9×13” pans by spraying with non-stick spray, then line with parchment (the non-stick helps the parchment to stay down), and spray the parchment with non-stick spray.
• In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in eggs until well combined. Add milk and vanilla and beat until smooth.
• Add flour, baking powder and salt and mix just until combined and smooth.
• Divide between both pans – you want an even, thin layer in both pans.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs (baking time will vary based on pan size, so be sure to check often).
• Cool completely. Then you can either freeze the cakes (as I mentioned above) or cut out your mini cakes with a regular biscuit cutter (about 2.5” diameter).
• Strawberry Meringue Frosting: Puree strawberries in a blender or food processor (I used a Magic Bullet because it gets things the smoothest for me). Set aside.
• In the bottom of your double broiler (see notes and photo above in post if you do not have one), put about ½ – 1” of water (make sure that the bottom of your bowl will not touch the water when it’s boiling). Set on the stove and bring to a boil.
• In the top of your double broiler (your bowl), off the heat, whisk together the sugar and egg whites. Place over your pot of boiling water and reduce heat to medium or medium-low. Continue cooking and whisking until the mixture reaches 160 degrees F and sugar is dissolved (this took a while for me – 10-15 minutes).
• Pour mixture into the bowl of a stand mixer and whip with a whisk on medium-high speed until stiff peaks form and mixture is room temperature (about 10 minutes).
• Add butter, one cube at a time, beating until incorporated. Add the pureed strawberries gradually, making sure that they do not dilute your frosting and make it runny (I used the full amount and it was not runny at all – this is just a precaution). Beat until combined (if your frosting begins to look soupy or curdled after adding the butter and strawberries, continue beating 3-5 minutes on medium-high and it will come together! This happens every time I make it).
• If you find that it’s not as sweet as you hoped, add in optional powdered sugar.
• Frost cakes as desired. Store in the refrigerator or freezer until ready to serve.

Nutrition

Calories: 725cal | Carbohydrates: 112g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 143mg | Sodium: 334mg | Potassium: 240mg | Fiber: 1g | Sugar: 84g | Vitamin A: 915IU | Vitamin C: 11.6mg | Calcium: 91mg | Iron: 2.1mg

The post Mini Vanilla Layer Cakes with Strawberry Swiss Meringue Buttercream appeared first on The Recipe Rebel.