How to Make Silky Scrambled Eggs

Are you ready for the cold, hard truth? You are probably cooking your eggs wrong. Don’t feel bad; most everybody is guilty. While there’s nothing wrong with a quick, two-minute scramble, you owe it to yourself to learn the correct way to make scrambled eggs. It’s like eating pure silk, a simply divine experience. All you need is the right technique and a little bit of extra time. Once you try these, you will never settle for another two-minute scramble again.

Silky Scrambled Eggs
from Mark Bittman

4 or 5 large eggs
salt
freshly ground black pepper
2 tablespoons cream
2 tablespoons butter or extra virgin olive oil

Directions
Crack the eggs into a bowl and whisk them until the yolks and whites are just combined. Season with salt and pepper and whisk in the cream. Heat a nonstick skillet on medium heat for about one minute. Add the butter or oil and swirl it around the pan. After it melts, but before it foams, turn the heat to low. Add the eggs to the pan and cook over low heat, stirring occasionally with a wooden spoon. After ten minutes or so, the eggs will begin to form curds. Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. After 30-45 minutes, when the texture is even and silky, remove from heat and serve immediately.

Recipe: Mason Jar Mud Pies

Mrs. Fields Secrets Mason Jar Mud Pies
It’s the time of year where everywhere you look, there seems to be mud. But you know what they say, “When life gives you mud, make mud pies!” This recipe is simple, but amazing. You can use your favorite ice cream flavors, but the secret ingredient is the cookie crumble. Don’t improvise there, this stuff is golden. The other important tip is to thoroughly soften the ice cream first. This will make the process much easier. Building mud pies in Mason Jars is a great way to serve this dessert and it also makes it portable and perfect for parties. Try this recipe and you’re sure to feel sunny all over.

Mason Jar Mud Pies

1 package Oreo Cookies
1 box Little Debbie Nutty Bars
1/2 gallon chocolate-based ice cream
1/2 gallon vanilla-based ice cream
Caramel sauce (optional)
Whipped cream
Maraschino cherries
10-12 Mason Jars

Directions
Allow ice creams to defrost on the counter for at least an hour, or until soft and stir-able. In a large plastic zip-top bag, combine the Oreo cookies and Nutty Bars and mash with a rolling pin until the mixture is crumbly and well combined. Once the ice cream is softened, stir it until smooth. Spoon a 1-inch layer of cookie crumble into the bottom of each jar, then top with a generous layer of the chocolate-based ice cream. Add another inch of cookie crumble and top with a layer of the vanilla-based ice cream and another layer of cookie crumble. Cover and freeze jars until solid, at least 3 hours. Before serving, add a drizzle of caramel sauce, a generous dollop of whip cream and a cherry.

Cooking with Beer: Apple Ale Cake

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It’s time for our annual Cooking with Beer recipe as we approach St. Patrick’s Day. Today’s recipe is a deliciously moist cake that isn’t too sweet, that introduces complex flavors, and is perfect for your St. Patty’s party, and the glaze has a perfect hint of the ale too. All the alcohol is cooked out, so this is safe for anyone to eat. Try it with your favorite apple or pumpkin ale and raise a toast to…cake!

Apple Ale Cake with Glaze

1 box spice cake mix
3 eggs
1/3 cup oil
1/3 cup applesauce
1 cup apple ale (for cake)
1/2 cup chopped walnuts or pecans
1 1/2 cup powdered sugar
1/3 cup apple ale (for glaze)
1 teaspoon vanilla

Directions
In a small sauté pan, toast the nuts and set aside. Preheat oven according to cake mix directions and prepare a bundt pan with nonstick spray. Sprinkle toasted nuts evenly in the bottom of the cake pan. In a large mixing bowl, combine cake mix, eggs, oil, applesauce, and one cup of apple ale. Mix on medium speed for two minutes, then pour into the pan and bake according to directions. Remove cake and allow to cool for ten minutes before transferring to a cooling rack or serving dish. For the glaze, stir the powdered sugar, vanilla and 1/3 cup of apple ale over medium heat. Bring to a boil and allow to cook for one minute. Remove from heat. With a skewer or forks, poke several holes all over the cake and then drizzle the cooled glaze all over the cake.

 

Daylight Savings Deals

You may have lost an hour of sleep to Daylight Savings, but we’ve got some great offers and recipes that make springing forward sweeter than ever. Right now, shop our spring collection and save 20% off your order. (Use code 14EBA at checkout.) It’s the perfect time to select gifts for Easter, birthdays, and teacher appreciation.  Here are some of our favorites:

Spring Treats Tray

Our Spring Treats Tray is full of bite-sized treats to share.

Springtime Floral Box

A pop of bright color and a great collection of freshly baked treats arrive in our Springtime Floral Box.

Spring Bites Box

For any occasion, our Spring Bites Box will thrill and delight with a variety of fresh flavors.

And if springing forward puts you in the mood to bake something yourself, try our favorite Black and White cookie recipe. It’s the perfect treat to mark the onset of spring!

Black and White Cookies

1 3/4 cups sugar
1 cup butter (2 sticks), at room temperature
4 large eggs
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions
Preheat oven to 375 degrees. In a large mixing bowl, combine sugar and butter until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth. In a medium bowl, combine cake flour, all-purpose flour, baking powder and salt. Stir until mixed. Add the flour mixture to the wet mixture batches, stirring well after each addition. Place heaping mounds (about 1/4 cup) of batter on a prepared cookie sheet, about six cookies per sheet.  Bake until edges begin to barely brown, 12-14 minutes. Remove to a cooling rack and allow to cool completely before frosting.

White (then Black) Frosting

4 cups powdered sugar
1/2 teaspoon lemon extract
1/3 to 1/2 cup water
3 ounces unsweetened chocolate, finely chopped
1 teaspoon light corn syrup.
2  tablespoons unsweetened cocoa

Directions
Boil a cup or so of water in a small pot. Place powdered sugar in a large, heat-safe mixing bowl and pour in lemon extract. Gradually stir in enough boiling water, a tablespoon at a time to the sugar mixture to make a thick, spreadable frosting. Leave remaing boiling water on the stove. Spread frosting on half of the flat side of each cookie.

Once all cookie halves have been frosted, place the bowl of the remaining frosting over the hot water and bring it back to a simmer (creating a double-boiler). Stir in the unsweetened chocolate until melted, as well as the light corn syrup and cocoa. Ice the remaining half of the cookies with the chocolate frosting. If the frosting gets too dry, whisk in an extra teaspoon or two of the hot water to smooth it out. Frosting should be shiny. Allow frosting to set, then serve cookies immediately, or wrap in plastic to keep fresh.

 

Recipe: Butterscotch Budino Pudding

Mrs. Fields Secrets Budoni Pudding
This pudding can be summed up in one word: decadent. This is not your average after-school pudding snack, this is a rich, luxurious Italian dessert that feels like eating liquid gold. The recipe is a bit labor intensive, but oh so worth it. And it just gets better with age. Top it with your favorite caramel sauce, a pinch of salt, and a dollop of whipped cream.

Butterscotch Budino Pudding
adapted from Pizzeria Mozza

3 cups heavy cream
1 1/2 cups milk
1 large egg
3 large egg yolks
5 tablespoons cornstarch
1 1/8 cups dark brown sugar
1 1/2 teaspoons kosher salt
1/2 cup water
5 tablespoons butter
1 1/2 tablespoons dark rum
caramel sauce (for topping)
pinch of salt (for topping)
fresh whipped cream (for topping)

Directions
Combine cream and milk in a bowl and set aside. In a mixing bowl, whisk egg, egg yolks and cornstarch and set aside. In a large pot, combine brown sugar, kosher salt, and water. Place over medium-high heat and let sit until edges start to brown. Tilt the pot as needed to even the browning until caramelized and deep brown in color. Stir occasionally and cook for about 10 minutes. Immediately whisk in cream mixture. The caramel will seize and harden (don’t worry!). Continue whisking until caramel dissolves into the cream and mixture comes to a boil. Reduce heat to medium.

Next, whisk a cup of the cream mixture into the egg mixture, then another and another, until half is incorporated. Remove the cream mixture from heat and immediately whisk egg mixture back into the pot and stir until pudding is very thick. This will take about two minutes. Finally, whisk in the butter and rum. Pour pudding through a mesh strainer and divide into 10 ramekins. Cover with plastic and cool at least three hours and up to three days. Before serving, top with a drizzle of caramel sauce, a sprinkle of salt, and a dollop of whipped cream.

Recipe: Russian Sweet Cheese Dumplings

Mrs. Fields Secrets Russian Sweet Cheese Dumplings
Ladies and gentleman, we have a winner. Rounding out our series featuring Russian desserts, we have discovered our favorite. These creamy, sweet and crisp dumplings are an amazing treat. Drizzled with a chocolate sauce or a dollop of cream, these pillowy treats are a wonderful indulgence. We like them best with a spray of powdered sugar and fresh berries.

Russian Sweet Cheese Dumplings

2 eggs
3 tablespoons sugar
1/2 teaspoon salt
15 oz. Ricotta cheese
1 1/2 cups flour (plus more for dusting)
4 tablespoons melted butter
1/2 tablespoon salt for boiling water

Directions
Place a pot of water on the stove and bring to a boil with the 1/2 tablespoon of salt. Whisk eggs, sugar, and salt together, then add to a mixing bowl with dough hooks and combine with the ricotta. Once you have a creamy texture, add flour and mix until you have a consistent dough ball, but don’t over mix. Transfer dough ball to a floured surface and divide into four quarters. Roll each quarter into an inch-thick rope, then cut rope into half-inch dumplings on the diagonal. Toss in a trace amount of flour to keep them from sticking. Repeat with remaining quarters of dough.

Carefully drop dumplings one batch at a time into the boiling water. They will sink to the bottom and then pop up on the surface once they are cooked. Remove and allow to drain. Continue with remaining dumplings until they are all cooked. Rinse dumplings with cold water to remove extra starch and allow to drain while you preheat a frying pan. Drizzle melted butter over the dumplings and toss to thoroughly coat. Fry them one batch at a time until golden brown on either side. Remove and serve with your favorite toppings.

Recipe: Russian Tea Cookies

Mrs. Fields Secrets Russian Ginger Cookies
It’s time to explore another Russian recipe to go along with your Olympic viewing. These sweet, soft tea cookies called pryaniki are a Russian favorite, filled with the flavors of honey, lemon, ginger and spice. Try them with a cup of hot tea and some prime time Olympic broadcasting for the full experience. (Notice that they are golden circles? Purely coincidence!)

Russian Tea Cookies

3 cups flour
1 teaspoon baking soda
1 teaspoon dry ginger
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/8 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon fresh ginger, finely grated
1 cup honey
1 1/2 teaspoons vanilla
1/2 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

Directions
Sift the flour, baking soda, ginger, cinnamon, cardamom, nutmeg, and salt together. In a large mixing bowl, beat the eggs and sugar on high until pale and thick. Gently heat the honey and fresh ginger in double boiler until warm, but not hot. Stir the vanilla into the honey and then slowly incorporate into the egg mixture. Add the dry ingredients to form a stiff dough. Cover and chill for at least an hour. Preheat oven to 375 degrees. Place 12 even scoops of dough on a prepared baking sheet and bake for 8-10 minutes, or until the edges are barely golden brown. While cookies are baking, prepare the icing by combining the powdered sugar, lemon juice and zest until smooth. Spread a dollop on each cookie while still warm.

Recipe: Russian Blinis

Mrs. Fields Secrets Russian Blinis
One of the best parts of the Olympic Games is learning about different countries and cultures around the world. Since Russia is playing host this year, we’re putting together some great Russian recipes for you to try at home. Today’s recipe, the blini, has been a staple in Russian culture for generations. Similar to a crepe, but with a bit more chew and substance. This recipe is authentic and delicious, perfect for pairing with sweet toppings for a breakfast, brunch or dessert. Of course, you could also skip the sugar and wrap up savory fillings. The batter is very versatile! Try a batch and go for the gold!

Russian Blinis
adapted from Olga’s Flavor Factory

1 3/4 cups buttermilk
1 egg
1/4 teaspoon salt
1 teaspoon baking soda
2 3/4 cups flour
2 3/4 cups boiling water
1/2 cup vegetable oil

Butter and sugar (optional)

Directions
Whisk the buttermilk, egg, salt and baking soda together in a saucepan and heat over medium heat until mixture heats until about 120 degrees, or very warm, but not burning to the touch. Transfer mixture to a large mixing bowl and whisk flour in to create a thick batter. Pour in boiling water and quickly whisk to incorporate without getting too many lumps. Finally, stir in oil. Batter should be slightly runny, similar to pancake batter. Add more water if necessary.

Heat a non-stick pan on medium-high heat and pour about 1/2 cup of batter in the middle and turn pan to spread out as evenly and thin as possible. Allow to cook until top looks dry and full of tiny holes. Flip over and cook an additional couple of minutes. Remove from heat and immediately melt a thin layer of butter over blin and then sprinkle generously with sugar. Then, roll the blin up and serve with your favorite toppings: jam, jelly, berries, honey, syrup, peanut butter, Nutella, fresh fruit and/or cream.

Recipe: Cheesy Pull-Apart Bread with Dipping Sauce

Mrs. Fields Secrets Cheesy Pull-Apart BreadFebruary is all about love and this recipe will make you fall hard and fast! And even though true love can be a bit cheesy, in this case cheesy never tasted so good! This pull-apart bread fresh from the oven is so delicious, you’ll want to write it love poems, shout it from the rooftops, and whisk it away for a long evening. Enjoy it yourself or share it with someone you love. Go ahead, embrace the cheesy!

Cheesy Pull-Apart Bread with Dipping Sauce

3 tablespoons brown sugar
2 1/2 teaspoons instant yeast
1 cup warm water
2 teaspoons salt
1/4 cup olive oil
3 cups flour
1/2 cup finely grated parmesan cheese
2 tablespoons garlic powder
2 teaspoons oregano
2 teaspoons basil
2 teaspoons marjoram
2 teaspoons parsley
1 1/2 cups shredded cheddar cheese
1/2 cup butter, melted
1 bottle marinara sauce

Directions
In a large mixing bowl with a dough hook, combine brown sugar and yeast. Pour warm water on top and allow to sit for 5 minutes, or until top is foamy and thick. Add salt, oil and flour, then mix until a ball of dough forms. Knead on low speed for three minutes, then transfer dough to a large cutting board and roll out into a rectangle. Using a pizza cutter, cut the dough into two-inch squares and allow to sit while you prepare the other ingredients. In a small mixing bowl, combine the parmesan cheese, garlic powder, oregano, basil, marjoram and parsley. Liberally spray a bundt cake pan with non-stick spray, then drop a layer of dough squares along the bottom. Next, sprinkle two liberal spoonfuls of the parmesan mixture onto the dough, followed by a layer of shredded cheddar cheese. Repeat with additional layers of dough, parmesan mixture and cheddar cheese until the dough is used. (You should have about half of your parmesan mixture leftover.) Drizzle the warm, melted butter over the top then cover with plastic wrap and allow to rise 30-45 minutes. Preheat oven to 375 degrees and bake for 15-20 minutes or until golden brown on top. While bread is cooking, combine marinara sauce and remaining parmesan mixture in a saucepan over low heat. Stir occasionally and allow the sauce to thicken and reduce while the bread bakes.

Once the bread is out of the oven, allow it to sit for a few minutes before transferring to a serving plate. Serve warm with warm dipping sauce.

 

Recipe: Corn and Black Bean Salsa

Mrs. Fields Secrets Corn and Black Bean Salsa

Looking for the perfect salsa for the Big Game? This salsa is my absolute favorite, go-to pick for game days. This salsa has big, bold flavors,  great texture and scores big with every crowd! Put it together a couple hours before and let the flavors marry, and serve with a fresh bag of chips. No matter the final score, you’ll be the winner.

Corn and Black Bean Salsa

1 lime
honey (about 1-2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon spicy season salt
1 red onion
3 fresh corn cobs or 2 cans of sweet corn
2 cans black beans
3 tomatoes, diced
2-3 avocados, diced
1 bunch cilantro

Directions
Juice the lime and add equal part honey. Add salt, pepper, garlic powder, and season salt, then whisk until well combined. Pour into a large serving bowl. Dice red onion and add to the dressing, letting it marinate a bit while you prepare the other ingredients. (This will help take any sharp flavor our of the onion.) Cut the corn off the cobs and add to the serving bowl. Rinse and drain black beans before adding to the bowl, followed by diced tomatoes and avocados. Finally, take a large handful of cleaned, fresh cilantro, and chop it up before adding it to the bowl. Stir everything together and add additional salt and pepper if needed. Serve with chips.

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