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Sunday, May 26, 2019

Spinach, egg and cheese pie recipe

Check out my rustic crust...

I have been making this recipe for years! It is super easy and crowd pleasing. I make it for breakfast or brunch. It is a savory treat that is perfect served along side of something cinnamon rolls! 

You can make your own pie crust, which is super easy if you follow one of my two favorite recipes. Or, you can buy pre-made crusts that you unroll and bake! 

Spinach, Egg and Cheese Pie Recipe
  • 1 pie crust
  • 5 eggs
  • 1 cup shredded cheddar cheese
  • 1/4 can of spinach, drained
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp parsley
Preheat oven to 350*.
Spray glass pie dish with cooking spray.
Roll crust onto prepared dish.
Set aside.
In a large bowl, combine eggs, cheese, spinach and spices.
With a fork, mix (scramble) well.
Pour into crust.
Bake for 25 to 30 minutes.

Pie is baked when egg mixture goes from shiny to matte and crust is golden brown.
Keep an eye on it from the 20 minute mark as ovens to vary.

Makes 1 pie.

More recipes from The Fiery Whisk Baking Blog:

Banana bread overnight oatmeal recipe

6 ingredient crepe recipe

Easy apple cinnamon pancakes

Monday, May 20, 2019

Cake mix cookie recipe: chocolate coffee chip cookies

I have a 5 year old daughter and she always wants to bake up something sweet...which is fine with me, since baking is my peace. But this weekend I wasn't feeling up to baking, however I did not want to disappoint her.

We tried a super easy cake mix cookie recipe and added a couple extra ingredients to make them our own. They came out tasty, soft, and chewy.

We stored them in an air tight container, but these cookies are best eaten the day they are our opinion.

Chocolate cake mix cookie recipe
  • 1 box chocolate cake mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk chocolate chips
  • 1 1/2 tsp instant coffee or  Baker Brew Coffee Spice (from Savory Spice Shop)
 Preheat oven to 350*.
Line a cookie sheet or jelly roll pan with non-stick foil.
In a large bowl, combine all ingredients.
Stir until all combined.
Scoop by Tablespoonfuls onto prepared cookie sheet.
Add 2 to 3 additional chocolate chips to the tops of each cookie.
Bake for 10 minutes.
Transfer to cooling rack.
Store air tight. 

More cookie recipes from The Fiery Whisk Baking Blog:


Wednesday, May 15, 2019

Crepes: 6 ingredient crepe recipe

Crepes are easy to make and can be eaten alone or with a filling of your choice. You can fill them with fresh fruit, canned pie filling, cream cheese, Nutella or a combination of a couple different fillings.

For Mother's Day this year, when asked what I would like for breakfast, I replied with, "crepes"! And my husband looked at me like I was crazy...since he was the one making said breakfast.

I texted him a super easy recipe (that I will share here with you) and seeing only 6 ingredients, ingredients we happened to already have, he felt like hw might be able to conquer the task.

He did a great job. They were cooked to perfection and tasted super yummy!

6 ingredients crepe recipe
  • 2 eggs, large
  • 2 Tbsp. Smart Balance oil
  • 2 Tbsp. sugar
  • 1 cup flour
  • 1 1/4 cup almond milk
  • 2 tsp. cinnamon
Mix all ingredients into a blender and mix until lump free. 

Heat a 6 inch, non-stick fry pan over medium/high heat.  (We use Zyliss, read why here)
Add a pat of butter to the pan. Allow it to melt.
Add 1/4 cup batter to pan and lift pan and move around to cover the bottom with mixture.
Cook for about 60 seconds or until you see bubbles in the batter.
Flip with spatula.
Cook for about 30 seconds.
Move to plate and fold into 4's.

Cinnamon drizzle
  • 1/2 cup powdered sugar
  • 1 tsp cinnamon
  • water
Add powdered sugar and cinnamon into a bowl.
Add several drops of water at a time while stirring until you reach a consistency to drizzle over crepes. 

More from The Fiery Whisk Baking Blog: 

Zyliss review: chopper and fry pan

Chocolate pudding cookie recipe

How to make chocolate latte cookies

Sunday, April 14, 2019

Easter candy: Caramel coconut candy recipe

I have adapted this recipe from a recipe posted by Rachael Ray and have made this candy every year for Easter with my 17 year old son, since he was a little guy. Since it is no-bake, it is perfect to make with the kids.
Now, I have a 4 year old that loves baking with me, so we have started making this together.

Caramel coconut candy recipe
  • 1 cup Kraft caramel bits, unwrapped
  • 1/2 cup peanuts, roasted and salted
  • 1/4 cup white chocolate chips
  • 1 cup coconut flakes, sweetened
  • 1/4 cup coconut flakes, sweetened
  • Handful of white chocolate chips
Line an 8x8 pan with no stick foil.
Spray Pyrex glass 4 cup measuring cup with butter spray.
Add caramel, peanuts and coconut, and microwave for 1 minute.
Remove and stir.
Place back in for 30 seconds and stir.
Repeat if needed.
Spoon mixture into prepared pan.
Top with “topping” ingredients and press into mixture.
Set aside to allow to cool.
Slice with a knife into 1 inch pieces.
Store air tight.

Saturday, April 13, 2019

Easter Dessert: Chocolate chip cookie pie recipe

photo credit:
I found this recipe years ago and made it one year for Easter dessert. I chose to omit the nuts, and it was still super tasty and sweet!

Instead of vanilla ice cream, try coffee flavored... It is out of this world (if you are a coffee addict like me).

Nestle Toll House Chocolate Chip Pie Recipe
  • 1 unbaked, deep dish, pie shell
  • 2 large eggs
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup Nestle semi sweet chocolate chips
  • 1 cup chopped nuts
  • Vanilla ice cream, optional
Preheat oven to 325*.
Beat eggs with mixer until foamy.
Beat in flour and sugars.
Beat in butter.
Stir in chips and nuts.
Spoon into pie shell.
Bake 55-60 minutes or until knife inserted in center comes out clean.

Cool and serve with ice cream.

More Holiday ideas:

Chocolate pudding cookie recipe

How to customize your sprinkle cookies for any Holiday

Holiday preparation: Prepare your kitchen for the Holidays

Sunday, April 7, 2019

Chocolate pudding cookie recipe

Instant chocolate pudding ads cocoa goodness and moisture to these sweet cookies. I like to add a dab of cinnamon to these cookies to enhance the chocolate flavor.

My daughter decorated these with spring decorations. You can eliminate the decorations all together or you can add other seasonal decorations to your cookies.

Chocolate Pudding Cookie Recipe
  • 2 sticks butter, salted and room temp
  • 3/4 cup brown sugar
  • 1.4 cup white sugar
  • 1 box instant chocolate pudding, small box
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/4 cup flour
  • 1 cup white chocolate chips
  • 1 cup milk chocolate chips
  • 1/2 cup mini chocolate chips 
Preheat oven to 350*.
Line 2 cookie sheets with non-stick foil.
With mixer, Cream butter and sugars.
Add pudding and mix.
Add eggs, vanilla, baking soda and salt.
Scrape down sides of bowl if needed.
Add flour.
Add chips.
Use medium ice cream scoop to scoop cookies onto prepared sheets.
Bake for 11 minutes.
Cool on pan and transport to cooling rack.
Store air tight.

Storing tip: You can store in an air tight container or place on a paper plate and place paper plate into a gallon sized zip top bag and seal.

More easy recipes:

Apple cinnamon sweet bread recipe

Easy punch recipe

Russian tea cake cookie recipe: 4 variations

Friday, April 5, 2019

Interview with Chef Duff Goldman

Photo credit: Blake Little

August 15, 2009… I was taking a mid-day nap when my cell phone rang. I did not recognize the number but answered anyway. On the other end of the line was Willie Goldman, Duff Goldman’s brother. At the time, Willie was his public relations manager.
I sent an email to Chef Duff asking if he would be willing to answer a few interview questions for me, as I was a food writer at the time. I was expecting an email interview, but to my shock, they gave me a phone interview with Chef Duff.
After speaking to Willie, I was instructed to call Chef Duff on his cell phone in about ten minutes…I did as I was told.
I was nervous and excited at the same time. I was going to get to speak with Duff Goldman…business owner and Food Network star!

When Chef Duff, AKA, “The Bread Guy”, went to culinary school, he was the only male in an all-female class. He had a lot of informal art training prior to starting school.
In 1998, he started working at, “The French Laundry”, but left because he was lonely. He ended up in Colorado that summer, where his friends encouraged him to stay. Chef Duff took a job at, “The Vail Cascade Hotel and Resort” as a pastry chef. There he learned how to carve ice, create chocolate sculptures, and clean fish (particularly salmon). While working there he also learned that he enjoys curing foods and making sauces.
As time went on, Chef Duff began making and decorating the wedding cakes for the guests of the resort. He made ten generic cakes and suggested they sit and have consultations with the guests in order to personalize their cake. After having a consultation, Chef Duff would draw the cakes for the guests. He took these ideas and is currently applying now at, “Charm City Cakes”.
As he continued to work at the resort, Chef Duff learned new cake decorating techniques that he implemented on the cakes. A friend of his, Mary Alice reached out and asked him to make a wedding cake for her brothers wedding. He agreed and made a six-tier cake that included 2000 to 3000 marzipan butterflies and ladybugs.
Fast forward to 3-3-2002. Chef Duff opened “Charm City Cakes” and the rest is history.
Chef Duff is kind, understanding, helpful and down to earth. The man you see on television, is the man he is in real life. He is humble, happy and funny.

Thank you, Chef Duff, for your time and advice. I am honored to have spoke with you and to have the opportunity to write this article, not once, but twice about you!

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