Mini Caramel Sticky Buns

Hello, lovelies!

It is time that I let you all in on one of my favorite little known holidays. Yes, it's another one of those "made up" food holidays, but whatever. It's the perfect excuse to indulge. What day is it? Why, it's National Sticky Bun Day! (Feb. 21, 2013) That's right. You read correctly. Some amazingly ingenious person came up with a day just for celebrating one of the best breakfast items ever made... and I'm inviting you to join me in the celebration.

Wakey, wakey... Eggs cupcake-y!

Well, not really cupcakes, but frittatas...made in cupcake pans! These are the perfect crowd pleasers. They also make an awesome grab-n-go breakfast.
These cute little bites are easy and super customizable. Everyone can have exactly what they eat, and no extra dishes. I hate dishes...


Anyways. Cut up whatever fillings you want. Cheese? Broccoli? Bacon? This is the time to let you inner creativity shine.
Preheat your oven to 350.
Next, lightly oil your muffin tins. Whisk up 6 eggs, a splash of milk (about an ounce), and some salt and pepper. Seriously whisk these. I'm talking super fluffy.
Sprinkle your toppings of choice in each muffin tin, then fill about 3/4 of the way up with eggs. Pop these cuties in the oven for 12-15 min. When they are slightly golden and have no shiny wet eggs left, take them out and let them cool in the tins for a few minutes.

These ones I whipped really really really well,
then added some potatoes and onion...mmm...

Need some filling inspiration?
... Tell be about your creation!

• feta, spinach, tomato
• ham and swiss
• sweet potato, cheddar, broccoli

Andale, andale, AREPAS!

Ok, so I've officially discovered a new obsession. Best of all? My gluten free people (my mother and best girlie are both allergic) can eat as many as they want! YEY! Just as cool? It's a BLD ~ Breakfast Lunch Dinner. Yup, these little beauties can be consumed anytime, anywhere. Stuff them  with a fried egg for breakfast, PB & J for lunch, and latin style chicken for dinner! See why I'm obsessed? I've finally discovered the perfect food.

Oh, and did I mention that a blindfolded two-year-old could make them? Yup, they're that easy.

Breakfast (honey and butter)

Perfect Hard "Boiled" Eggs...

I really like hard boiled eggs, but I absolutely hate it when  you're trying to peel them and fail miserably... all of the whites sticking to the shell, and an ugly green ring around the middle. I've finally found the solution after literally years  of trial and error... You know I'm a super food-dork, because when I finally perfected my technique, I had to run around telling everyone I know. 

No whites missing. No icky green ring.

If you want easy peel hard boiled eggs there's a few super easy tricks: 

• Don't use super fresh eggs. Make sure you buy the eggs and refrigerate them for at least 5 days prior to cooking them. As eggs age, they release a bit of gas that helps separate the papery skin, and thus makes the egg way easier to peel. 
• Bring them to room temperature. Why does this help? I have no freaking clue, it just does.
• Either set them on the counter for 20 min. or place them in a bowl of warm water for 5 min.
•  And here's the super secret.... shhhhh.....
• DON'T BOIL YOUR EGGS!!!!.... steam them.
• Yup. That's it. The two previous tips help, but aren't always necessary. Steaming works every time.

Time: Approx. 20 min (doesn't include cool down time)

Method:

There are several types of steamers (bamboo, insert, built in, etc). I have a pot with an insert. Place 1-2 inches of water in the pot, then insert your steamer.

Left: Everyday Insert Steamer Right: Insert Steamer for All-Clad Stock Pot

Put room temperature eggs in steamer and securely cover.
Steam on low (or just a high enough heat to create steam... around a simmer) for approximately 20 min. for large eggs, and 22 min for extra-large. If you over cook them, this can lead to the icky green ring... but if you like your eggs soft boiled (which is super yummy for dipping toast) cut off a few minutes.
Remove from steamer and place in ice water for rapid cooling or leave on counter for about an hour before putting them in the refrigerator. They'll last in the fridge for about a week.

Nice large pieces of shell, no delicious whites attached.

If you can't wait, give them a tap on either end, roll on a hard surface, and be amazed by the easy peel!!! The peel should come off in a few large pieces, with no whites attached! Enjoy!