Masonable Mondays #7 - Cheesecake

Welcome to Masonable Mondays #7! I know it has been a while. I am sorry about that. But I think this #Masonable will make it up to you. Have you seen those new cheesecake snacks? They sell them as a divided cup with cheesecake filling on one side and chocolate, caramel or cherry topping on the other. What a perfect idea for a masonable! Now I decided to use cottage cheese to make my cheesecake snacks. I had recently seen a Dr. Oz show that boasted the nutritional values of cottage cheese. It is a great source of both protein and calcium. When you blend it up smooth it looks more like yogurt and can be used in both sweet and savory recipes. It works beautifully in these cheesecake masonables. Perfect for a snack, breakfast or dessert! I sweetened it with maple syrup, vanilla and lemon zest. It has that classic cheesecake flavor. But just think about it, the possibilities are endless. You can use light cottage cheese, neufchatel or cream cheese if you like. Any cheesecake flavor you can imagine can be adapted to a masonable. Whether you enjoy fruit toppings or indulgent rich mix-ins. You are just limited by your imagination. Here are a few ideas to get you started.

Top with any combination of fresh or frozen fruit. 

I chose thawed frozen dark cherries today. But try blueberries, peaches or strawberries. Heck top with jam or pie filling if you like.

Oreo! Try stirring in or topping with crushed oreos 

or spoon cheesecake filling on thin oreos.

What about Amaretto? Substitute Almond liquor or extract for vanilla or maple syrup. Top with toasted almonds and serve with Italian Amaretti cookies.

Or Peanut Butter Cup!? Stir in peanut butter and drizzle with melted chocolate. Or keep it simple and just chop up some Reese's peanut butter cups.

So many ideas come to mind. I hope you will try this recipe or create your own. Be sure to let me know what you put in your Cheesecake Masonable.

Cheesecake Masonable
Makes 4 - 1/2 cup servings

Supplies

4 wide mouth half pint Mason jar
4 empty fruit cup

Ingredients

2 cups cottage cheese (4% milkfat, small curd)
3 Tbsp. real maple syrup
1-1/2 tsp. vanilla
zest of small lemon
20 frozen dark cherries, thawed
24 Honey Nut Thins, Honey Cinnamon flavored

Directions

Place cottage cheese, maple syrup, vanilla and lemon zest in a blender container. Blend until smooth. Divide into 4 wide mouth half pint mason jars. Top with five cherries or toppings of you choice. Place lid on top of the jar. Stack six nut thins on lid. Place fruit cup inverted on top of nut thins and lid. Add mason jar ring to secure everything in place. Refrigerate until ready to serve.

Note: You can reduce the serving size and calories by making 6 - 1/3 cup servings. That is almost one a day for an entire week. Yum!

By the way, in case you're wondering. The Honey Cinnamon Nut Thins are AMAZING! They taste buttery and have that cinnamon roll or pancake 

flavor thing going for them. 

But you can use graham crackers or any dippers you prefer.

Picture of a not so thawed cherry.

Recipe Review: Baked Oatmeal

I finally found a way to prepare oatmeal that I enjoy! I have never been a fan of hot oatmeal. Oatmeal cookies yes but then again I would choose a chocolate chip cookie over oatmeal every time. But thanks to the Domestic Geek I discovered I love oatmeal in the form of a warm baked muffin (and granola but that is for another post).

I am sure you have heard me mention the Domestic Geek before. She is a very creative YouTuber that has the best mostly healthy, easy recipes and meal prep ideas. This week I decided to try her Baked Oatmeal recipe. I am hooked! This is how oatmeal should be consumed. They are low in fat because she uses apple sauce. They bake up moist and chewy in the center, crisp and crunchy on top. Much better than soggy oatmeal, in my humble opinion. The best part of the recipe is that you can change it up so many ways. She made Blueberry Coconut, Chocolate Almond and Cranberry Pistachio. I made Mixed Berry, Chocolate Hazelnut and Toffee Pecan. That is six ideas to top your oatmeal! Variety is the spice of life right?

For the original recipe check out the Domestic Geek's video [Here].

This is how I topped mine.

Mixed Berry

Top with a mixed berry dried fruit blend with blueberries, cranberries and raisins. Next time I will stir the dried berries in a bit. I found that 

because of the sugar content some got a little dark for my taste.

Chocolate Hazelnut

Top with chopped Hazelnuts and semi-sweet chocolate chips.

Tastes like Nutella on top of your oatmeal. Yum!

Toffee Pecan

Topped with Heath toffee baking bits and chopped pecans. 

This was my favorite! It was so so good! Tastes like 

pecan praline topping. You have to make this one!

*Note: Spray the muffin tins or cupcake liners. 

The oatmeal will stick if you don't.

Masonable Mondays #2 - Scrambles

Welcome to Masonable Mondays #2! Today we are doing breakfast. I have been making egg mugs since I discovered Hungry Girl's blog, newsletters and cookbooks. They are a quick and easy microwave scrambles made in a coffee mug. So I decided to try it in a Masonable. The masonable is the perfect container for taking a scramble on the go. You can use those fruit cups to keep garnishes or "go-with" items separate from your wet scramble ingredients. Wouldn't it be nice to have several made in advance that you could just grab and take to work? I made four different styles and three different breads to go with each scramble. Anything you put in a omelette or quiche would make a great Masonable Scramble. The only thing to remember is to cook any veggie that releases a lot of liquid first, cool and drain before adding to your masonable. Cheese helps make your scramble creamy. Hungry Girl loves to use Laughing Cow cheese wedges. They really are delicious. I like adding Mexican cheese blend, Parmesan and cream cheese too. The variety is endless! Scroll down for a Mexican style with savory sausage, cheese and salsa. Or maybe you would like something a bit more sophisticated like Salmon and Dill with creamy cream cheese. Or maybe you need more veggies, try the Broccoli one with Swiss cheese and ham. And finally a classic Tomato and Basil with a little mozzarella cheese. That is something different every morning and on the fifth day you can make your own creation. I hope you try it and come back to share what you put in your #Masonable.

Masonable Scrambles
Serves 1

Supplies

1 wide mouth pint Mason jar
1 or 2 empty fruit cups

Ingredients

Cooking spray
2 large eggs or 1/2 cup egg substitute
a splash of milk
Kosher salt, black pepper and red pepper flakes, to taste
your choice of optional ingredients

Directions

Spray a one pint, wide mouth mason jar with cooking spray. Add optional ingredients to the bottom of the mason jar. Beat eggs with a splash of milk, salt and peppers; add to jar. Prepare your jar for storage in the refrigerator. Add lid any "go-withs" if using, fruit cups and mason jar ring. Place in refrigerator until ready to cook. To cook remove ring, cups and lid; stir well and microwave uncovered for 45 seconds on high. Stir again and microwave for 30 seconds. Stir again and microwave for 15 to 30 seconds until desired doneness. It is best to under cook because your scramble will continue to cook a bit after you remove from microwave.

Mexican Masonable Scramble

1 Tbsp. precooked reduced fat pork breakfast sausage

1 Tbsp. 2% Mexican Cheese Blend

1 Tbsp. your favorite salsa

Mini Flour Tortillas

Salmon and Dill Masonable Scramble

1 slice smoked salmon, chopped

1 oz. cream cheese, chopped

2 shakes of dried dill

Mini Toast

Broccoli Masonable Scrambles

1 slice of deli ham, chopped

1 slice of Swiss cheese, chopped

1 broccoli floret, divided into small florets and

microwaved 1 minute, cooled and drained

Mini Drop Biscuits

Tomato and Basil Masonable Scramble

4 grape tomatoes, quartered

1 tsp. basil, minced

1 Tbsp. Mozzerella cheese
Mini Drop Biscuits

Now the bread "go-withs" or accompaniments are really an experiment. When hot they are really tasty. We will see how they re-heat. I have my doubts. I will definitely let you know next week. After preparing them I thought about how great tater tots would be as an accompaniment. Yum! Also round corn chips would make a great "go-with" for the Mexican scramble.

Mini Drop Biscuits

I made this Drop Biscuit recipe for one then dropped them 

in six small spoonfuls. I baked them at 450 for 10 minutes, 

then brushed them with a little melted butter.
Re-heat wrapped in paper towel in the microwave for 15 to 20 seconds on high.

Mini Flour Tortillas

I just used a cookie cutter that fit in the fruit cup 

to cut out mini rounds from the larger tortilla.

Mini Toast

I cut a slice of bread into quarters and butter each side. 

Then I browned them in a pan on each side.

Mini Toast re-heats well in a dry pan on medium high heat flipping often.

Other egg recipes to try in a mason jar:

Hungry Girl Egg Mug Recipes

Egg Beaters Egg Mug Scrambler Recipes

The Incredible Egg Video

Linking to:

Ramblings of a (Bad) Domestic Goddess: Turn It Up Tuesdays

Dizzy, Busy & Hungry: Wine'd Down Wednesday

Baked Eggs with Avocado

I am still in love with Baked Eggs. I made two new styles with avocado this weekend. I have been seeing all the pins on Pinterest about baking eggs in avocado halves. So why wouldn't avocados make a great baked eggs ingredients? Both styles were delicious! Very fresh tasting. The California style is veggie packed with spinach, tomatoes, mushrooms and creamy avocado. This one needs a bit more salt for some reason. So sprinkle to taste. It just helps to highlight all the fresh veggie flavor. The Bacon, Avocado & Tomato style was my favorite. It taste like a BLAT without the lettuce. It is so tasty! It has everything something fresh, crispy and creamy. Love it! The only con is the Avocado does brown little so the color is not as pretty as when it is first sliced. But I really like the warm creamy avocado. So you be the judge. Bake the avocado or add it as a garnish, just be sure to enjoy more avocado!

Cooking Method

Preheat oven to 425°F. Lightly spray ramekin with cooking spray. Place veggies, bacon if using and avocado around the edges of the ramekin. Creating a small well in the center of the ingredients. Crack 1 egg into the well. Season eggs with Krazy salt and pepper. Bake for 10 minutes for a running yolk; 12 minutes to set the yolk. Ovens vary so adjust time to cook eggs to your liking. Garnish and serve immediately.

Bacon, Avocado & Tomato Baked Eggs

8 or 10 grape tomatoes, halved

1/2 avocado, peeled, pitted and chopped

1 slice pre-cooked bacon, chopped

1 large egg

Jane's Krazy Salt and black pepper, to taste

California Baked Eggs

Handful of baby spinach leaves

6 grape tomatoes, halved

1 mushroom, sliced

1/2 avocado, peeled, pitted and chopped

1 large egg

Jane's Krazy Salt and black pepper, to taste

For more Baked Eggs check out this older post

Baked Eggs 8 Ways

Linking to:

Dizzy, Busy & Hungry: Wine'd Down Wednesday

Baked Eggs 8 Ways

Before my ankle injury, I had become obsessed with baked eggs. I got the idea from the Domestic Geek. You can make so many different styles. I have made spinach, artichoke and cheese. I have made bacon, tomato and Swiss too. Mushroom is also delicious. I even made one Miga style with broken corn chips, salsa and cheese. The possibilities are endless! I LOVE the texture of the egg whites cooked this way. That is saying a lot because I am not an egg white fan. I usually find them a little rubbery, but baked eggs are softer. I really really like the texture. You can make them healthy with all veggies or decadent with lots of cheese, sausage and/ or bacon. It is all up to you. I have baked several ramekins at once and was able to cook them according to each persons taste. Dear sister likes her yolk set so I just left hers in longer. Easy! So here are eight ways to enjoy baked eggs. I hope you will find one to make for your breakfast.

Baked Eggs
Serve 1

Ingredients

Cooking spray
1 large egg
your choice of protein, veggies and/or cheese
Kosher salt, black pepper and seasonings, to taste

Directions

Preheat oven to 425°F. Lightly spray ramekin with cooking spray. Place protein, veggies and/or cheese around the edges of the ramekin. Creating a small well in the center of the ingredients. Crack 1 egg into the well. Season eggs with salt, pepper or seasonings. Bake for 10 minutes for a running yolk; 12 minutes to set the yolk. Ovens vary so adjust time to cook eggs to your liking. Garnish and serve immediately.

Variations:

Bacon Swiss Tomato Baked Eggs
Caprese Baked Eggs
Denver Baked Eggs
English Baked Eggs
Migas Baked Eggs
Mushroom Baked Eggs
Spinach and Artichoke Baked Eggs
Zucchini Baked Eggs

*Instructions and photos for all variations below.

Bacon Swiss Tomato Baked Eggs

10 or 12 grape tomatoes, halved

1 large egg

1 slice of Swiss cheese, chopped

1 slice pre-cooked bacon, chopped

Kosher salt, black pepper and red pepper flakes, to taste

Caprese Baked Eggs

10 or 12 grape tomatoes, halved

1 large egg

1 oz. fresh Mozzarella cheese or 3 Ciliegine balls, chopped

2 or 3 basil leaves, torn

Kosher salt, black pepper and red pepper flakes, to taste

Denver Baked Eggs

2 slices deli ham, chopped

2 Tbsp. onion, chopped

2 Tbsp. bell pepper (yellow, red or green), chopped

1 large egg

1 oz. cheddar cheese, shredded

Kosher salt and black pepper, to taste

English Baked Eggs

1 or 2 links pre-cooked breakfast sausage, chopped

1 small tomato, chopped

3 or 4 mushrooms, Quartered

1 large egg

Kosher salt and seasoned pepper, to taste

*Add a side of beans for a full English Breakfast.

Migas Baked Eggs

Handful of tortilla chips, crushed

1 large egg

2 Tbsp. salsa (green or red)

1 oz. cheddar or Mexican blend cheese, shredded

Sazon seasoning, to taste

Mushrooms Baked Eggs

5 or 6 mushrooms, sliced

1 large egg

Garlic powder, to taste

Dried thyme, to taste

Kosher salt, black pepper and red pepper flakes, to taste

Spinach and Artichoke Baked Eggs

4 to 5 oz. frozen spinach, thawed and squeezed dry

2 canned artichokes, quartered

1 large egg

approx. 1 oz. Italian blend or fresh Mozzarella or Parmesan cheese

Kosher salt, black pepper and red pepper flakes, to taste

Zucchini Baked Eggs

1 tsp. olive oil

1 clove garlic, sliced

1/2 zucchini, chopped*

1 roasted red pepper from a jar, torn

1 large egg

Kosher salt, black pepper and red pepper flakes, to taste

*Coat ramekin and zucchini with olive oil before adding egg.

So that is 8 ways to enjoy baked eggs!

But I am sure there are so many more ways 

to make this simple and easy dish.

Linking to:

Stone Cottage Adventures: Tuesdays with a Twist Link Party