IC Friendly Breakfast Frittata Cups

Try these tasty frittata cups straight from the oven or later reheat them in the microwave. Make as directed or add your favorite ingredients. From icdietblog.wordpress.com.

IC Breakfast Frittata Cups


Ingredients:

5 large eggs
2 tablespoons milk
1/2 cup bell peppers, chopped (any color)
1/2 cup zucchini, chopped
1/4 cup crumbled feta or shredded mozzarella cheese
salt and pepper to taste (if tolerated)
some chopped fresh basil or parsley if you like
non-stick cooking spray
12-count muffin tin


Directions:

In a medium bowl, whisk together the eggs, milk, salt and pepper. Fold in vegetables and cheese. Spray entire muffin tin with cooking spray. Fill each cup to within 1/4-inch of the top with the egg mixture and a sprinkle of fresh herbs and/or dab of butter.

Bake at 375 degrees for 8-10 minutes or until the center of each frittata is set. Gently remove from muffin tin. Enjoy! Or allow to cool completely before storing in an air-sealed container in the fridge for 3 days or freeze.

Makes 10-12 frittatas.

Old-Fashioned Banana Bars with Cream Cheese Frosting

Ultra soft Old-fashioned banana bars topped with homemade cream cheese frosting and finished off with fresh banana slices. YUM! From bakerbynature.com.

Old-Fashioned Banana Bars with Cream Cheese Frosting


Ingredients:

For the old-fashioned banana bars
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 cup very ripe mashed banana
1 teaspoon pure vanilla extract
1/3 cup canola oil (or melted coconut oil)
2 large eggs, at room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
3/4 teaspoon cinnamon (if tolerated)
1/4 teaspoon ground nutmeg (if tolerated)
1⁄4 teaspoon salt

For the cream cheese frosting
8 ounces full-fat cream cheese, VERY soft
2 tablespoons unsalted butter, VERY soft
2 teaspoons pure vanilla extract
2 cups confectioners' sugar, sifted


Directions:

For the old-fashioned banana bars
Preheat oven to 350 degrees (F). Line a 9x13 inch pan with parchment paper, allowing two of the sides to overlap; spray parchment paper lightly with non-stick spray and set aside.

In a large bowl add the light brown sugar, granulated sugar, ripe mashed bananas, vanilla, oil, and eggs; beat well with a whisk to combine. Stir in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt; stir until just combined. Pour batter into prepared pan, spreading smooth and into an even layer using a rubber spatula. Bake bars for 20-22 minutes, or until toothpick inserted in center comes out clean or with just a few moist crumbs attached. Place the baking pan on a cooling wrack and cool the bars completely in the pan. Once bars are completely cooled, use the overlapping sides of the parchment paper as handles to carefully life them out of the pan. Gently spread on the cream cheese frosting, and cut into squares. Serve at once, or store in the fridge, uncut, for up to 2 days.


For the cream cheese frosting
While the cake is cooling, make your frosting!

In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the banana bars have completely cooled, gently spread the frosting over the bars, and decorate with banana slices, if desired. Then slice and serve! Store these bars in the fridge, covered, for up to 2 days. Not that I think they'll last that long.

Hot Milk Cake With Coconut Topping

Doesn’t this look good! My mouth is watering just looking at it! From grandmotherskitchen.org.

Hot Milk Cake With Coconut Topping


Ingredients:

Hot Milk Cake
2 eggs
1 cup granulated sugar
1 teaspoon vanilla
1 cup all cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 Tablespoons butter

Buttercream Frosting
1 cup butter
2 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup heavy cream
1 cup shredded coconut (without problem ingredients)

Garnish
Brown sugar
Shredded coconut (without problem ingredients)


Directions:

Cake
1. Preheat oven to 350F.

2. Grease and flour a 9 inch square baking pan with butter.

3. Beat eggs and sugar together until mixture has thickened and is a pale yellow. Stir in vanilla. Set aside.

4. Whisk together flour, baking powder and salt. Add to egg mixture and mix until completely incorporated. Set aside.

5. In a small pot heat up milk and butter until its just starting to boil. Remove from heat, while mixing the batter gradually add hot milk till its incorporated.

6. Pour batter into prepared baking pan bake for 20 - 25 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cake out of pan and let cool completely on a wire rack.


Buttercream Frosting
1. In the bowl of an electric mixer cream the butter until fluffy.

2. On medium speed using the whisk attachment, add the sugar and cream until all is incorporated.

3. Add the vanilla and turn the mixer to high. whip for 2-3 minutes until light and fluffy. Stir in shredded coconut.


Assembly
Spread frosting on top of cake. Sprinkle brown sugar and shredded coconut. Serve.