Somewhere Poached Eggs

I became curious about poached eggs when I saw the movie Somewhere.  Elle Fanning was in a scene making eggs benedict, and I thought, "Heck if little Elle Fanning can do it, so can I!" At first I did try making the whole shebang, hollandaise sauce and everything. (Though I substituted a lime instead of lemon in the sauce and it tasted, well, like an experiment... but that's a story for another day)  Anywho, I realized I wanted the egg and forget the rest.  

Poaching cooks the white and leaves the middle runny and rich how I like it. It also yields the most yolk possible. Haha, yes I have put way too much thought into this. Once I started making them, it was so easy I wondered, "Why don't more people do it this way!?!  How have I lived my life for so long not doing it this way!?!"  And yes I do get excited easily!!!!!


A cap full of vinegar holds the egg together in the water, but it can be made without. Bring water to just about boiling.  I usually run out of patience and end up boiling; my egg still turns out fine.

Crack your egg in a separate bowl.  Makes it easier to pour into water and makes sure the egg is not spoiled.  Cook for 4 to 5 mins.  You'll have to experiment with the time, depending on your burner and how runny you like your egg.  While egg is cooking, make toast.  

Yum, a lil herbed chèvre!  I find it is the best price at Trader Joe's.  

Take egg out and drain the excess water off for couple seconds.  Do this while you are spreading chevre on your toast.

Smoosh egg on toast, I also added a bit of fresh dill because I had some around but it's not necessary.  Splashes of Tobasco- necessary.  And voilà- perfect breakfast.    

My Cupcakes Bring all the Boys to the Yard!

I have had these strawberry cupcakes on my mind for quite sometime as they are my recipe cover page on Pinterest.  So every time I pin-  the little cakes say hello to my sweet tooth.  Luckily, there was finally a deal at our local grocer on strawberries, so when David came home with two large containers I immediately knew their fate.  Sorry little guys.  Weren't they beautes?

The recipe is fairly easy from An Edible Mosaic.  This girl knows what she is talking about!  I've tried quite a few of her recipes and they don't disappoint!  Though since I am a baking novice I requested the  supervision of my Baking Queen friend Rachel.  With her tutelage the cupcakes came out fruity, yummy, & moist!  One of her tips: to slightly undercook, bc the baking process continues after you remove a dessert from the oven.  We both enjoy moist as opposed to dry.  Don't you? 

(Also note, we couldn't find strawberry extract, but they were strawberryie enough without it)

And in one fell swoop, the strawberry disappeared!


I think at this point we were just abusing the camera man a.k.a. David

Recipe from An Edible Mosaic

Fresh Strawberry Cupcakes with Fresh Strawberry Frosting

Yields about 24 to 28 cupcakes

2 1/2 cups all-purpose flour

2 1/8 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon baking soda

9 oz hulled fresh strawberries, coarsely chopped (about 2 cups chopped strawberries, lightly packed)

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar

2 large eggs

1/4 cup milk (any kind)

2 teaspoons pure vanilla extract

1 teaspoon strawberry extract (if available)

Fresh Strawberry Frosting (recipe below)

Preheat oven to 350F and line cupcake tins with paper liners.

Whisk together the flour, baking powder, salt, and baking soda in a medium bowl and set aside.  Puree the strawberries in a blender or food processor (you will get about 1 1/4 cups of strawberry liquid); set aside.

Cream together butter and sugar, then cream in the eggs; mix in the milk, vanilla extract, strawberry extract, and pureed strawberries.  Use a wooden spoon to stir the dry ingredients into the wet ingredients all at once, stirring just enough to combine and being careful not to over-mix.

Pour the batter into the prepared cupcake wells (filling each about 1/2 to 2/3 of the way full) and bake until a toothpick inserted inside comes out clean, about 20 to 24 minutes.  Cool completely before frosting with Fresh Strawberry Frosting.

Fresh Strawberry Frosting

2 oz hulled fresh strawberries, coarsely chopped (about 1/3 cup chopped strawberries, lightly packed)

1/2 cup (1 stick) unsalted butter, at room temperature

1 teaspoon pure vanilla bean paste (or pure vanilla extract)

1/2 teaspoon strawberry extract (if available)

1/8 teaspoon coarse sea salt

1 1/4 lbs powdered (confectioner’s) sugar  (Chelsey's Note: 1lb of powdered sugar was plenty sweet)

1-3 teaspoons milk (any kind)

Puree the strawberries in a blender or food processor (you will get about 6 tablespoons of strawberry liquid).  Use a handheld electric mixer to beat together the strawberry puree, butter, vanilla bean paste, strawberry extract, and sea salt.  Gradually beat in the sugar until it’s all incorporated, adding 1 teaspoon of milk at a time as necessary (you may not need all the milk).

What is your favorite Spring Dessert?!