Am I still allowed to use that reference? Is that song still popular?! I’m pretty out of touch with pop culture these days. Although that’s nothing new.
But you know what IS new?! chuckandwelly.com Okay, that’s not really new either, but it probably is to most of you who have found your way to this old version of the blog. In between writing new recipes and telling stories of conversations with my ridiculous offspring, I’m slowly migrating all of the posts from this old site to the new one so bear with me through this painfully long and drawn-out process. Luckily, the website is still the same and easy to remember: chuckandwelly.com
You’ve probably gotten here because you’re looking for my Berry Cake Recipe. Which is awesome. Because that cake is awesome. I’m happy to report you can still find that recipe here. And also happy to report it has made its way to the new site and can be found here. And while you’re over at the new site, you should probably do some clicking through more goodness. And subscribe to get all of the latest posts in your inbox.
Thanks for your understanding, patience, support, and friendship. I look forward to connecting with all of you. Happy Baking!
I’m so excited to get back so sharing all about our vacation-slash-cross-country move and a little about all of the newness that is happening in the Hunter House right now. It’s pretty fantastic. But then I remembered we live in a new house in a rural area and there’s really not such a thing as internet lines. And there won’t be for quite a while. According to the nice technician, “they’s gonna half to dig up the road and run about 100 yards of line from the ne’rest box.” And that’s assuming that said box will function. Yes, small-town America! Thankfully everyone is super nice and helpful so it’s really no problem. And it has been fairly nice to be unplugged for a while. Except for the fact that we’ve missed a lot and our work world is practically nonexistent sans wi-fi. Thus, I’ve become BFFs with the most adorable little coffee shop down the road. They have wi-fi, fresh yummy coffee, and a corner full of kids’ toys for the Saurus. It’s not a bad gig.
I was so thrilled to get down to the shop today to get this post done just in time, I thought, for the latest edition of the Cooks in the Kitchen Challenge. I was so proud of myself: in the midst of boxes and non-existent technology, I would still manage to submit it on time. Go me! Until I got here and realized that it was supposed to be last Friday. Oops. Ah, well.
But these are so yummy that I’m sharing anyway. Because I love sharing. And food.
I’ve become obsessed with Panera Bread’s egg souffles and when I found a copy-cat, I knew I had to try it out. And I’m still trying it out. Because you can put just about anything in them and they’re still fantastic. And so easy!
6 eggs 2 Tbsp milk 3 Tbsp heavy cream 1/4 C fresh spinach, washed and finely chopped 1/2 C white cheddar cheese, shredded 1/4 C gruyere cheese, sliced 1/3 lb bacon, cooked and chopped 1 tsp onion flakes salt and pepper to taste 1 pkg crescent roll dough
1. Preheat oven to 350 2. Roll out the crescent roll dough slightly with a rolling pin – just enough to re-seal the pre-cut sections. Then slice the rectangle of dough into 6 equal parts. 3. Place each one in a greased souffle cup, lining the bottom and partially up the sides. 4. Whisk together all of the ingredients (except for the dough) in heat-proof bowl. 5. Microwave the mixture for 30 seconds, then stir and microwave again. Do this about 4 times or until you have a really soupy scrambled-egg kind of a thing. 6. Divide evenly between the dough-lined cups and fold the corners of the dough on top. It’s okay if a little spills over. 7. Bake at 350 for 20-25 minutes or until golden. 8. Serve warm and enjoy!