Food and Recipes

Easy Peasy Mashed Pea Toast

Breaking news! Avocado toast is out and mashed pea toast is in! If you are on instagram you probably saw a million pictures of avocado toast last year. I am going to say avo toast is so 2018 and 2019 is all about mashed pea toast. Don’t get me wrong avo toast is still a favorite of mine but its good to switch things up.

Easy Peasy Mashed Pea Toast

Mashed pea toast is really easy to make and I know what you are thinking. Mashed peas on toast? When they are mashed, peas get a little creamy and the skins give some delicious texture. I love to add some, basil, parmesan and olive oil to elevate the flavor and give it pesto vibe but you certainly mash them with simple salt, pepper and olive oil.

I also love the variation of a lemony mashed pea toast. Bon Appetit has a great recipe for toast with lemony pea mash. You can add different herbs like parsley, mint or chives to mashed peas. For this recipe I topped the toast with boiled eggs to make it a complete meal.

Mashed Pea Toast
Easy Mashed Pea Toast with boiled eggs
Easy Mashed Pea Toast with boiled eggs

Recipe notes for Mashed Pea Toast

The Parmesan cheese is already salty so adding salt is optional in this recipe. It is very important to use a good quality olive oil and fresh basil to get the best pop of flavor in the recipe. Also choosing a whole grain and seedy bread is the best choice for this dish. White or plain bread just won’t do it justice.

Not only is this recipe delicious it also good for you. Peas are a great source of nutrients. Including being a good source of anti aging, healthy immune system promoting antioxidants. They are also a great source of fibre without being too heavy. I used frozen peas out of convenience but you can certainly use fresh peas. Just remember to choose the smaller ones as they are sweeter and more tender.

Want more delicious breakfast ideas, check out my Kale, Egg and Cheese quesadilla recipe here!

Print Recipe
Mashed Pea Toast Recipe
Easy Peasy Mashed Pea Toast
Course Breakfast
Servings
people
Ingredients
  • 2 cups frozen peas
  • 2 tbsp toasted pine nuts
  • 1/4 cup grated parmesan cheese
  • 1/3 cup Extra virgin olive oil
  • 1 cup basil leaves
  • 1 clove fresh garlic
  • 4 boiled eggs
  • Kosher salt and pepper to taste
Course Breakfast
Servings
people
Ingredients
  • 2 cups frozen peas
  • 2 tbsp toasted pine nuts
  • 1/4 cup grated parmesan cheese
  • 1/3 cup Extra virgin olive oil
  • 1 cup basil leaves
  • 1 clove fresh garlic
  • 4 boiled eggs
  • Kosher salt and pepper to taste
Easy Peasy Mashed Pea Toast
Instructions
  1. Boil peas for 5 minutes till tender. While peas are cooking place garlic, pine nuts, basil, parmesan in a food processor.
  2. Once peas are cooked add them to the food processor with the rest of the ingredients and pulse for 2 minutes. Add the olive oil and blend in the food processor till it reaches a consistency you like. Add more olive if necessary and serve over toast, with boiled eggs.

Easy No Frosting Jumbo Chocolate Cupcakes

No frosting cupcakes? You are probably wondering why anyone would ever want to make cupcakes with no frosting. I totally understand your concern. Frosting is awesome on cupcakes but sometimes you just need to enjoy the cake on its own. Perhaps you are cutting down on your calorie intake, have allergies or want to use the cupcakes as a base for a ice cream layered dessert. Either way the cakes will taste great with or without frosting. I made these because I had been eating plenty of rich desserts over the holiday and needed something a little less heavy. These no frosting jumbo chocolate cupcakes are perfect and absolutely delicious.

Easy No Frosting Jumbo Chocolate Cupcakes


We love these no frosting cupcakes with ice cream for dessert or with a cup of hot cocoa or coffee. You can also top them with whipped cream or cream cheese. It is really the best way to make cupcakes because you can cater to different tastes and preferences with the toppings. If you are really in the mood for a cake with frosting you can check out our Easy Carrot Cake Recipe with cream cheese frosting.

The No Frosting Jumbo Chocolate Cupcakes Recipe:

What makes this easy No Frosting Jumbo Chocolate Cupcakes recipe special is the rich chocolate flavor and its easiness to make. With hints of coffee and vanilla, the flavor is amazing. We like Tresomega virgin coconut oil for this recipe instead of vegetable oil. You do not taste the coconut in the cake which is good while you still get the health benefits and richness of coconut oil.

You can use this same recipe for a 2 layer cake, just split the batter into two 9 inch baking pans. You can most certainly add frosting if you wish. Martha Stewart has a easy chocolate frosting recipe here.

Flour, Sugar and Cocoa Powder
Tresomega Virgin Coconut Oil
Eggs, Milk and Melted Coconut Oil
Chocolate Cake Batter

The first time I made this recipe I was a little nervous to add the hot water. After I put the hot water in I thought for sure it was going to be a flop but it turned out great. The batter will be very watery but don’t worry, that is how it is supposed to look like.

Easy No Frosting Jumbo Chocolate Cupcakes
Easy No Frosting Jumbo Chocolate Cupcakes
How to Store Chocolate Cupcakes

Wrap each cupcake in cling plastic wrap first, then wrap with foil. Place in a large freezer bag and freeze. They will last for about 60 days. When storing in the fridge they can last for about a week. Just make sure they are sealed with cling wrap or in a air tight container.

Print Recipe
Easy No Frosting Jumbo Chocolate Cupcakes Recipe
Jumbo No Frosting Chocolate Cupcakes
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cupcakes
Ingredients
  • 2 Cups all Purpose flour
  • 1 1/2 Cups granulated sugar
  • 3/4 Cup cocoa Powder
  • 2 Teaspoons baking powder
  • 1 1/2 Teaspoon baking Soda
  • 1 Teaspoon espresso Powder
  • 1 Teaspoon Salt
  • 1 Cup milk
  • 2 Large eggs
  • 1 Cup melted Tresomega Coconut Oil
  • 1 Cup boiling water
  • 2 Teaspoons pure vanilla extract
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cupcakes
Ingredients
  • 2 Cups all Purpose flour
  • 1 1/2 Cups granulated sugar
  • 3/4 Cup cocoa Powder
  • 2 Teaspoons baking powder
  • 1 1/2 Teaspoon baking Soda
  • 1 Teaspoon espresso Powder
  • 1 Teaspoon Salt
  • 1 Cup milk
  • 2 Large eggs
  • 1 Cup melted Tresomega Coconut Oil
  • 1 Cup boiling water
  • 2 Teaspoons pure vanilla extract
Jumbo No Frosting Chocolate Cupcakes
Instructions
  1. Preheat oven to 350┬║ F. If not using paper liners, prepare two 6 cup large muffin pans (makes 12 jumbo cupcakes) with butter and light dusting of flour.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl and combine well.
  3. Add milk, coconut oil, eggs, and vanilla to flour mixture and mix together using a electric mixer. carefully add boiling water to the batter and mix well.
  4. Distribute cake batter evenly between the two prepared muffin pans. Bake for 30-35 minutes.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Dust with powdered sugar and enjoy!

The easiest carrot cake recipe ever

The first time I heard of carrot cake, I thought it was going to taste very carroty and boring, but wow! It was not what I expected. The carrots are not overpowering at all, in fact you can barely taste them. Carrot cake has become one of my favorite cakes. Even the hubby who hates cake gobbles this one up when I make it. Very moist, slightly sweet with a hint of spice. It is just amazing and today I am sharing the easiest carrot cake recipe ever.

the easiest carrot cake recipe ever

Carrot cakes can be eaten plain but adding a layer of cream cheese frosting takes them to another level. Some people like to add nuts, raisins, pineapple and all sots of ingredients in theirs but I like mine simple. I strongly believe that keeping things simple always pays off, but if you like to be adventurous I say go for it.

The Carrot Cake Recipe:

This recipe is so easy even a beginner can pull it off. I am not a big baker so you know when I say a cake recipe is easy then it is really easy. The recipe involves mixing eggs, melted coconut oil, sugar, vanilla essence, spices in one bowl and mixing flour, baking powder, baking soda and a pinch of salt in another. Once done all you do is combine the dry and and wet ingredients followed by 3 cups of grated carrots and voila!

Seriously, the most laborious work you will do during this process is grate the carrots. If you have a food processor you can use the shredding feature which will save you so much time. Just be warned the batter will not look so pretty before baking but don’t worry it will turn golden brown and amazing.

Grated Carrot
Carrot Cake Batter

When the cake is cooked and cooled completely, layer with homemade cream cheese frosting. The result is a delightfully rich and delicious cake. We like to have it with a cup of coffee or tea for dessert.

Carrot Cake
Carrot Cake Slice
How to Store Carrot Cake with Cream Cheese frosting:

Chances are the leftovers will not last long but the best way to store carrot cake with cream cheese frosting is to store it in the fridge. It will last for about 5 to 7 days when refrigerated. Make sure the container is tightly sealed or covered with cling wrap or foil to prevent drying. You can also freeze individual slices wrapped in cling wrap for at least 2 months in freezer. 
Don’t want the fuss of baking a cake but want a crowd pleasing dessert? How but getting an Edible Arrangements Fruit Basket. Read more about them here!

Print Recipe
Easy Carrot Cake Recipe
Carrot Cake
Course Dessert
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
2 layer cake
Ingredients
  • 1 1/4 cup Melted Coconut oil
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1 1/2 tsp ground cinnamon
  • 2 1/2 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 cups fresh grated carrots
  • 1/4 cup roughly chopped pecans
Cream Cheese Frosting
  • 16oz (2 8oz bricks) softened full fat Philadelphia cream cheese
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
Course Dessert
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
2 layer cake
Ingredients
  • 1 1/4 cup Melted Coconut oil
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1 1/2 tsp ground cinnamon
  • 2 1/2 cups sifted all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 cups fresh grated carrots
  • 1/4 cup roughly chopped pecans
Cream Cheese Frosting
  • 16oz (2 8oz bricks) softened full fat Philadelphia cream cheese
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
Carrot Cake
Instructions
  1. Preheat oven to 350F degrees. Butter 2 9-inch cake pans or line them with parchment paper.
  2. Mix the first 8 ingredients in a food processor till well combined. You can easily mix them up using a whisk or wooden spoon.
  3. In another bowl sift flour, baking powder, salt and baking soda into a large bowl. Add the egg mixture into the flour mixture and mix till smooth and well combined. Add grated carrots and mix gently.
  4. Place batter into the 2 pans and bake for 35 minutes and allow to cool for at least an hour.
Frosting
  1. Beat butter and cream cheese with an electric mixture until it is creamy and lump free. Add 1 cup of sugar and mix for 2 minutes then add the second cup and mix for another 2 minutes till mixture is super smooth.
Cake Assembly
  1. Set the first layer on a cake stand with the flat side facing up then spread a third of the frosting over the cake. Top with the next cake layer with the rounded side up. I made the mistake of putting the round side down which didn't really look good. Spread the remaining frosting on the top and sides if you wish. There will be plenty of frosting for this. I just chose not to do the sides out of sheer laziness.

Edible Arrangements: A Delicious Gift Idea

Time is running out for gift shopping and if you are like me, shopping for gifts is a chore. Even worse when you have to shop for someone who has it all or someone that is hard to please. If you are scratching your head about what gift to get a loved one or friend who loves food you can’t go wrong with an Edible Arrangements┬« fruit basket. The Happy Holiday Village Fruit arrangement is a perfect festive holiday choice. It includes fresh cut fruit, chocolate dipped pineapple snowmen and chocolate dipped strawberries covered in white crisps.

Edible Arrangements Fruit Basket
Edible Arrangements Happy Holiday Village Fruit Basket

There is more at Edible Arrangements: 

Edible Arrangements stores are locally owned and everything is made fresh daily which I love. In addition to the beautiful fruit arrangements, the stores also carry other grab and go items from their Edible Treats┬« line. This includes chocolate dipped fruit,  fruit pops, chocolate dipped apple donuts and more.

I am lucky to have the South Weymouth Edible Arrangements store in my neighborhood so I can stop by and pick up a fruit cup or some chocolate covered strawberries whenever I need to. However if you are not to close to one you can always order online or over the phone to have the arrangement delivered.

I hope this has given you an idea for a gift.  Not only can you give Edible Arrangements as gifts, you can also serve them at a dinner party as an impressive dessert course. I absolutely love Edible Arrangements and I think you will too. 

Disclaimer: Although the product was complementary, all opinions in this post are mine alone. Spoons and Stilettos always gives honest reviews for products they actually use and believe in.

Loaded Greek Salad Spaghetti Recipe

You have heard of Greek Salad but have you tried Greek Salad Spaghetti? Think of all the flavors of Quinoa spaghetti wrapped in a rich and tasty greek salad dressing with fresh garlic, herbs and mixed with sliced cucumbers, fresh basil, sweet cherry tomatoes. roasted red peppers, radishes, red onion, olives, sun-dried tomatoes and feta cheese. Now you see why I called it the loaded Greek Salad spaghetti. It’s literally loaded with all sorts of delicious ingredients. 

Loaded Greek Salad Spaghetti Recipe

Putting together a Loaded Greek Salad Spaghetti recipe is pretty easy and is one of the quickest meals you will ever create. We love to serve it alone on meatless Monday. If you must have meat you can serve it with grilled chicken, fish or steak.

The Recipe

The key to a delicious main-course salad recipe like this one is to use the best quality ingredients and load it with filling and nutrient rich ingredients. I used Tresomega Nutrition Quinoa Spaghetti which is made with a blend of organic quinoa, organic amaranth and organic rice. Tastes so much better and has more nutritive value than regular spaghetti. For those following a gluten free diet you will be happy to know Tresomega nutrition spaghetti is gluten free, corn free and certified organic

Olives and sun-dried tomatoes

Recipe Tips: 

  • Very important to use good quality olive oil for this recipe. Always shop for the best and recently harvested olive oil . Good olive oil brands will have the date behind the bottle. 
  • Don’t use the crumbled feta! Buy a block and cut it into bite sized pieces. Another tip; you can make feta cheese less salty by soaking in water for a few minutes before serving. 
  • Use olives sparingly as the flavor can be overpowering. 
  • Always toss your salad in a bigger bowl than the one you will serve it in. 
Loaded Greek Salad Spaghetti Recipe
Loaded Greek Salad Spaghetti

We cannot stop eating this salad at home and I can’t wait for you to try it.  It’s great for parties because the vegetables taste even better after sitting in the dressing for a while. It is just the simplest and tastiest salad recipe that you will ever need.

Print Recipe
Loaded Greek Salad Spaghetti Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Dressing
  • 5 tbsp Extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 large clove fresh garlic minced
  • 1 tsp dried oregano
  • 1/4 tsp Dijon mustard
  • 3 tbsp chopped fresh Italian parsley
  • 1/2 tsp sugar
Salad
  • 1 box Tresomega Nutrition Quinoa Spaghetti
  • 1 cup cherry tomatoes halved
  • 2 small Persian cucumbers sliced
  • 2 medium radishes halved and sliced
  • 1/2 medium red onion thinly sliced
  • 1 large roasted red pepper sliced
  • 3 tbsp sun-dried tomatoes in olive oil
  • 1/4 cup pitted olives roughly chopped
  • 1 cup fresh basil leaves torn
  • 1/2 cup crumbled feta cheese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Dressing
  • 5 tbsp Extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 large clove fresh garlic minced
  • 1 tsp dried oregano
  • 1/4 tsp Dijon mustard
  • 3 tbsp chopped fresh Italian parsley
  • 1/2 tsp sugar
Salad
  • 1 box Tresomega Nutrition Quinoa Spaghetti
  • 1 cup cherry tomatoes halved
  • 2 small Persian cucumbers sliced
  • 2 medium radishes halved and sliced
  • 1/2 medium red onion thinly sliced
  • 1 large roasted red pepper sliced
  • 3 tbsp sun-dried tomatoes in olive oil
  • 1/4 cup pitted olives roughly chopped
  • 1 cup fresh basil leaves torn
  • 1/2 cup crumbled feta cheese
Instructions
  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, drain and mix with a tsp of olive oil.
  2. Add all of the dressing ingredients to a small mixing bowl and whisk well. Season with salt and pepper to taste then store in refrigerator until ready to serve.
  3. Pour the vinaigrette over the spaghetti and vegetables. Add the feta, basil and olives and toss lightly. Set aside for 30 minutes to let the flavors combine. Serve at room temperature.

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