All recipes » Eggs » New Year » 400 or fewer calories
Fresh Peach, Cinnamon Chip Scones by Doctor JoFresh Peach, Cinnamon Chip Scones are a burst of summer for breakfast or anytime. They are moist, fruity, and flavorful, with a delicious crunchy topping. Breakfast is better with scones. Hashbrown casserole and Artichoke Egg Bake will turn breakfast into brunch. |
1 vote
390 views
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Oatmeal Raisin Cookies by Doctor JoOatmeal Raisin Cookies are plump, soft, and chewy. Hungry for a snack? Have a couple with a glass of milk or cup of coffee. Good luck stopping after two. Be warned, they are addicting. |
1 vote
327 views
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Chocolate Genoise by Navaneetham KrishnanLight, crumbly and melt in the mouth cake. |
1 vote
3152 views
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Butter Cocoa Cake by Navaneetham KrishnanImpressive, moist and soft like crazy. |
1 vote
3208 views
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Creme Caramel (Custard Caramel) by Navaneetham Krishnansoft melt in the mouth caramel texture surrounded in caramelised sugar. |
1 vote
3685 views
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Pumpkin cake. by Navaneetham KrishnanSuper moist, crumbly and slightly sweet (oh yes, I like to keep it minimal) cake. |
1 vote
2441 views
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Coca-Cola Cake by Navaneetham KrishnanYesss, my invention; caramelised and spongy texture. |
2 votes
5052 views
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Pandan And Coconut Cupcakes by Navaneetham KrishnanMade with fresh grated coconut and scented with pandan/screwpine leaves |
1 vote
2077 views
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Hard Boiled Eggs for cooks who can't boil water by GlennForget the boiling water, colander, cracks and boil-outs. Hard "Boiled" Eggs made in the oven are easier, quicker, tastier and less prone to cracks and they are easier to peel. Who needs boiling water? |
1 vote
7132 views
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Spinach and cheddar quiche by Cosmo1162I had a leftover pie crust from a custard peach pie, and leftover heavy cream from a Russian cream dessert. I also had some spinach on hand so I decided to find a way to turn them all into something delicious. I ended up with this elegant quiche based loosely on Julia Child's recipe. |
1 vote
2207 views
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Mini Quiche by Chef SmithMost people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of… |
1 vote
2533 views
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