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Recipe: Sparkling Pear Champagne Cocktail

This sparkling cocktail is the perfect way to ring in the New Year or any special occasion.

2 cocktails

2 oz pear juice (no added sugar)
2 oz Poire Williams (pear brandy)
8 oz chilled dry Champagne or sparkling wine (Prosecco or Cava)
thinly sliced fresh pear, for garnish (optional)

Pour the pear juice and Poire Williams into two Champagne flutes. Top with Champagne. Garnish with fresh pear slices.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Blueberry Walnut Mascarpone Muffins

We are smitten with these delicious Blueberry Walnut Mascarpone Muffins. This recipe is simple to prepare and great for breakfast, brunch or as an anytime snack.

18 standard sized muffins

1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 cup mascarpone
2 1/2 cups flour plus 2 tbsp unbleached all-purpose flour, divided
1/2 cup whole milk
2 tsp baking powder
1 tsp kosher salt
2 cups fresh blueberries
1/2 cup toasted walnuts, chopped
raw (course grain) sugar for topping

Preheat the oven to 350F. Line a muffin pan with liners or grease generously with baking spray or softened butter.
In the bowl of a stand mixer with the paddle attachment, cream the butter with the 3/4 cup of the sugar until light and fluffy. Add in the egg, mascarpone and vanilla extract, beat until combined.
In a small bowl, toss the blueberries and the walnuts with the 2 tablespoons of flour.
In a medium bowl, whisk together the 2 1/2 cups of flour, baking powder and salt. Add the flour mixture to the batter in three additions, alternating with the milk. Fold in the flour-coated blueberries and walnuts.
Fill the liners to about 3/4 full. Sprinkle the batter with raw sugar. Bake for 25-30 minutes or until a toothpick comes out virtually crumb free. The muffins will be slightly golden brown when done. Let cool on a wire rack at least 15 minutes before serving.

~ Marla Meridith

Recipe: Blissful Mini Chocolate Cheesecakes

We love this Mini Chocolate Cheesecakes recipe for Valentine’s Day and anytime you want to tell someone you love them with a chocolate sweet treat!

12 mini cheesecakes

–for the crust
1 cup ginger snap crumbs
4 tbsp unsalted butter, melted
1/4 cup light brown sugar
pinch of salt
–for the filling
16 oz. cream cheese, room temperature
2 large eggs, whites and yolks separated at room temperature
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
dash of granulated sugar
–for the topping
1 bag (11.5 ounce) semi-sweet, milk or white chocolate chips
fresh strawberries
spinkles
–you will also need
standard sized cupcake liners

Preheat the oven to 375˚ F with the rack in the middle.
In the bowl of a food processor pulse the ginger snaps, melted butter, brown sugar and salt until you have a fine crumb. Place the cupcake liners in a standard sized 12 part cupcake/muffin tin and press equal amounts of the cookie mixture into the bottom of each cupcake liner until it is all used up. Bake for 8 minutes. Reduce the oven temperature to 350˚. Let the cookie crust cool a bit while you work on the batter.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese, sugar, cocoa powder, salt and vanilla extract. Beat in the yolks one at a time. Make sure the mixture is well combined, transfer to a large clean bowl. Clean the bowl of the mixer.
With the stand mixer, whip the egg whites with the whisk attachment until you have soft peaks. Add the extra dash of granulated sugar. Continue to whisk for another 30 seconds.
Fold the egg whites gently into the cream cheese mixture with a spatula. The batter should be smooth and it will thin out.
Evenly divide the batter into the 12 cupcake liners until they are just about full. Bake for 20 minutes, remove from the oven and let stand at room temperature for 15 minutes. The filling will collapse a bit while the cheesecakes rest. Place the cheesecakes in the refrigerator to chill for 1-2 hours.
After the cheesecakes have cooled, melt the chocolate chips in a double boiler or carefully in the microwave.
Drizzle some chocolate onto the top of a cheesecake, while the chocolate is melty place a chocolate dipped strawberry on top. Continue with this process until you have covered and strawberried every cheesecake. Gently place some sprinkles over the tops if desired while the chocolate is still warm. Serve at room temperature or chilled.

~ Marla Meridith

Recipe: Quinoa Breakfast Bowls

Skip that bowl of oatmeal and try these delicious, gluten free, super healthy Quinoa Breakfast bowls!

4 servings

1 cup quinoa, rinsed under cold water
2 cups unsweetened light coconut milk
2 tablespoons maple syrup (or to taste)
1/3 cup toasted slivered almonds
pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
fresh fruit for topping

In a medium saucepan, bring quinoa, coconut milk, maple syrup and salt to a boil, then reduce heat to a simmer. Stir frequently until the quinoa is light, fluffy & has absorbed all the liquid. If you need to add some water do so. Stir in the cinnamon and vanilla extract.
Top with fresh fruit & toasted almonds.

~ Marla Meridith

Recipe: Sweet Summer Raspberry Tarts

We love fresh summer raspberries by the handful and especially love them in these beautiful Sweet Summer Raspberry Tarts.

6 raspberry tarts

1/2 recipe Pâte Sucrée (Sweet Pastry Dough), chilled logs ( https://newmm2019.wpengine.com/baking-basics-pate-sucree-sweet-french-pastry-crust/ )
flour for dusting
1/2 recipe Creme Patisserie (Pastry Cream), chilled ( https://newmm2019.wpengine.com/baking-basics-creme-patisserie-vanilla-pastry-cream/)
2 1/2 cups fresh raspberries
confectioners sugar for decoration

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Line a baking tray with parchment paper or a silicone baking liner.
–Make the tart shells
Remove the Pâte Sucrée log from the fridge and leave it out at room temperature before rolling out.
On a lightly floured surface, slice the log into 6 equal slices. Roll the dough discs out to about 1/8 inch thick.
Place the dough over individual tart tins and gently press it onto the bottom, corners and up over the sides of the tin. Once the dough is completely covering the tin, use a rolling pin gently over the edge to trim off excess. Do this for the remainder of the tart tins. Move the tarts to the prepared baking sheet.
Line the pastries with some parchment paper and fill with dry beans, dry rice or pie weights.
Blind bake the tarts for 15 minutes.
Remove the pie weights and bake for another 10 minutes.
Let the tart shells cool to room temperature.
–Assemble the tarts
Remove the pastry cream from the fridge, whisk before using.
Divide the cream evenly among the tarts. Top with the raspberries and some powdered sugar.
Serve immediately.

~ Marla Meridith

Recipe: Family Favorite Frittata

4-6 servings

2 tbsp olive oil
1 cup diced red onion
2 garlic cloves, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
8 large eggs, beaten
1 cup crumbled feta cheese (*see notes)
1/2 cup shredded cheddar cheese
1/3 cup chopped, fresh cilantro
1/2 tsp black pepper
1/4 tsp Kosher salt

Pre heat the oven to 425 degrees Fahrenheit.
Heat the olive oil over medium heat in a 10 inch cast iron skillet. When hot, add the onions and cook for 5 minutes. Add the garlic, cook for another minute.
Add the peppers, cook for another 8 minutes or until everything starts to brown just a small bit. Stir throughout cook time to make sure everything cooks evenly.
In a medium sized bowl whisk together the eggs with a splash of cold water. Mix in the cheeses, cilantro, salt and pepper.
Pour the egg mixture over the peppers. Shake the pan just a bit to evenly distribute the eggs over the peppers. Cook for about 2 minutes or until the eggs just start to pull away from the pan.
Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is cooked. You can insert a knife or skewer into the center to check.
Serve straight out of the skillet or gently slide onto a serving dish.
Leftovers are great served warm or at room temperature.

I use goat milk feta cheese in this recipe. I love it’s robust flavor. I also enjoy sheeps feta for that reason. Cow milk feta is just fine if thats what your prefer.

~ Marla Meridith

Recipe: Swedish Pancakes

We love these thin Swedish Pancakes. Great for weekend breakfast and brunch.

14 swedish pancakes

3 large eggs
2 cups milk
1 tbsp pure maple syrup
1/2 tsp pure vanilla extract
1/2 tsp salt
1 cup unbleached all-purpose flour
6 tbsp melted, unsalted butter (plus more for skillet)
powdered sugar for serving
fruit for serving

In a medium bowl, whisk together the eggs and milk. Add the maple syrup, vanilla, salt and flour. Whisk 1-2 minutes until you have a smooth batter.
Place 1 tbsp butter in a 10 inch cast iron, melt over medium heat. Place 1/4 cup of the batter in the center of the pan. Cook about 1 minute, until you see bubbles forming. Gently flip the pancake and cook another minute. Continue this until you have used up all the batter, adding more butter as needed to the pan.
Serve immediately with a dusting of powdered sugar and fresh fruit.

~ Marla Meridith

Recipe: Buffalo Scrambled Eggs

Ingredients

Directions

~ Marla Meridith

Rhubarb Blueberry Tart with Shortbread Crust

Ingredients

Directions

~ Marla Meridith