Florentine Cupcakes Recipes

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FLORENTINE CREPE CUPS



Florentine Crepe Cups image

Easy homemade crepes form the quick crust for these tempting brunch cups from Kaye Whiteman of Charleston, West Virginia. The flavorful filling includes spinach, mushrooms and bacon.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings (12 crepe cups).

Number Of Ingredients 14

2/3 cup all-purpose flour
1/2 teaspoon salt
3 large eggs
1 cup whole milk
FILLING:
1-1/2 cups shredded cheddar cheese
3 tablespoons all-purpose flour
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (4 ounces) mushroom stems and pieces, drained
2/3 cup mayonnaise
3 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1/2 teaspoon salt
Pepper to taste

Steps:

  • In a large bowl, whisk the flour, salt, eggs and milk until smooth. Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes or until top appears dry. Place in a greased muffin cup. Repeat with the remaining batter., In a large bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350° for 30 minutes or until eggs are completely set.

Nutrition Facts : Calories 495 calories, Fat 37g fat (12g saturated fat), Cholesterol 262mg cholesterol, Sodium 985mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

FLORENTINES I



Florentines I image

These are delicious and worth the trouble.

Provided by J

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 11

½ cup all-purpose flour
¼ teaspoon baking soda
1 pinch salt
¼ cup butter
⅓ cup packed brown sugar
2 tablespoons light corn syrup
1 egg
½ cup flaked coconut
½ teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
1 tablespoon butter

Steps:

  • Mix flour, soda and salt. Cream 1/4 cup butter or margarine. Gradually add sugar and beat until light and fluffy. Add corn syrup and egg. Blend well.
  • Stir in flour mixture, coconut and vanilla. Drop by half teaspoonfuls onto greased backing sheets, leaving 2 inches between. Bake at 350 degrees F (180 degrees C) about 10 minutes. Cool on baking sheets 1 minute, remove quickly and finish cooling on racks (if wafer hardens, return briefly to oven).
  • Melt chocolate and 1 tablespoon butter in pan over very low heat, stirring constantly until smooth. Drizzle over cookies. Enjoy!

Nutrition Facts : Calories 69.1 calories, Carbohydrate 8.5 g, Cholesterol 14.1 mg, Fat 3.8 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.4 g, Sodium 39.4 mg, Sugar 5.2 g

FLORENTINES



Florentines image

Candy cookies? These sweet chocolate-orange cookies are so luscious and chewy, they taste just like candy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h55m

Yield 5

Number Of Ingredients 6

3/4 cup whipping (heavy) cream
1/4 cup sugar
1/2 cup slivered almonds
1/2 pound candied orange peel, very finely chopped
1/4 cup Gold Medal™ all-purpose flour
2 bars (4 ounces each) sweet baking chocolate

Steps:

  • Heat oven to 350°F. Generously grease and flour cookie sheet.
  • Stir whipping cream and sugar together until well blended. Stir in almonds, orange peel and flour. Dough will be very thin.
  • Drop by scant teaspoonfuls onto cookie sheet. Flatten with knife or spatula.
  • Bake 10 to 12 minutes or just until cookies brown lightly around edges. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
  • Melt chocolate bars over low heat. Turn cookies over; spread with chocolate. Allow to dry 8 hours at room temperature or until chocolate becomes firm. Store in covered container or in refrigerator.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 0 mg

IMPOSSIBLY EASY EGGS FLORENTINE BAKE



Impossibly Easy Eggs Florentine Bake image

If you've ever made eggs Florentine for a crowd-toasting the muffins, buttering the muffins, poaching the eggs, wilting the spinach, making the Hollandaise, prepping the garnish and getting it all assembled and plated and served, while it's still hot-you'll appreciate this Impossibly Easy casserole version. Loaded with the flavorful combination of silky spinach, roasted red peppers, melty mozzarella and nutty Parmesan, and topped with perfectly cooked eggs, chopped fresh tomatoes and rich drizzle of Hollandaise-this easy egg bake delivers on all the luxurious flavor of eggs Florentine, just without the fuss. So, keep the recipe handy for your next brunch, because entertaining should be fun for the entertainer, too!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 8

Number Of Ingredients 11

1 1/4 cups Original Bisquick™ mix
2 cups milk
12 eggs
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
4 cups lightly packed fresh baby spinach
1 cup diced jarred roasted red bell peppers, patted dry (12-oz jar)
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Parmesan cheese (4 oz)
1 package (1.25 oz) hollandaise sauce mix
1/3 cup diced tomato

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat Bisquick™ mix, milk, 4 of the eggs, 3/4 teaspoon of the salt and the red pepper with whisk until blended. Stir in spinach, bell peppers and cheeses. Pour into baking dish.
  • Bake uncovered 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-inch diameter) glass with cooking spray; carefully make 8 wells in partially baked mixture in baking dish. Crack an egg into each well. Sprinkle with remaining 1/4 teaspoon salt. Bake 12 to 16 minutes longer or just until yolks are set. Cool 5 minutes.
  • Meanwhile, make hollandaise sauce as directed on package. Drizzle 1/2 cup of sauce over top of casserole. Top with tomato. Serve with remaining sauce.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 310 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 7 g, TransFat 0 g

FLORENTINES II



Florentines II image

Thin lacey cookie made with whipping cream.

Provided by Robin Evert

Categories     World Cuisine Recipes     European     French

Yield 30

Number Of Ingredients 6

¼ cup white sugar
¾ cup heavy whipping cream
¼ cup all-purpose flour
½ cup finely chopped almonds
8 ounces chopped candied orange peel
8 (1 ounce) squares semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily creased and floured cookie sheet. Spread mixture into thin circles with a spatula.
  • Bake at 350 degrees F (175 degrees C) just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the cookie sheet, cool.
  • Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled cookies upside down and spread the bottoms with the melted chocolate. Let cookies stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate.

Nutrition Facts : Calories 105.7 calories, Carbohydrate 13.5 g, Cholesterol 8.2 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 2.3 mg, Sugar 5.5 g

FLORENTINE CUPCAKES



Florentine cupcakes image

With a delicious almond, cherry and ginger topping drizzled with ganache, these chocolate cupcakes are fantastic for a special occasion.

Categories     Dessert, Afternoon tea

Time 40m

Yield Makes 6 Item

Number Of Ingredients 14

60 gram dark eating chocolate, chopped coarsely
2/3 cup (160ml) water
90 gram butter, softened
1 cup (220g) firmly packed brown sugar
2 eggs
2/3 cup (100g) self-raising flour
2 tablespoon cocoa powder
1/3 cup (40g) ground almonds
100 gram milk eating chocolate, chopped coarsely
1/4 cup (60ml) cream
1 cup (80g) flaked almonds, roasted
1/2 cup (115g) coarsely chopped glacé ginger
1 cup (200g) red glacé cherries, halved
50 gram dark eating chocolate, melted, for drizzling

Steps:

  • Preheat oven to 160°C (140°C fan-forced). Line 6-hole Texas (¾-cup/180ml) muffin pan with paper cases.
  • Stir chocolate and the water in small saucepan over low heat until smooth.
  • Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and cocoa, ground almonds and warm chocolate mixture.
  • Spoon mixture into cases; smooth surface. Bake about 35 minutes. Turn cakes onto wire rack to cool.
  • Meanwhile, make milk chocolate ganache. Place chocolate in small heatproof bowl. Bring cream to the boil in small saucepan; pour over chocolate, stir until smooth. Stand at room temperature until ganache is spreadable.
  • To make florentine topping, combine ingredients in small bowl.
  • Spread cakes with ganache, top with florentine mixture; drizzle with melted chocolate.

Nutrition Facts : ServingSize Makes 6 Item

FLORENTINE CUPCAKES



Florentine Cupcakes image

This is one of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'. Also posted are Recipe #159665 and Recipe #159780, and I have just posted Recipe #160054.

Provided by bluemoon downunder

Categories     Dessert

Time 40m

Yield 12 Florentine Cupcakes

Number Of Ingredients 13

40 g butter, softened
2 tablespoons caster sugar
1 egg
1/2 cup self-raising flour
1 tablespoon double cream
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon double cream
2 teaspoons plain flour
1/3 cup sliced almonds
2 tablespoons dried apricots, chopped
5 red glace cherries, finely chopped
40 g good-quality dark chocolate, melted

Steps:

  • Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper cases.
  • Using an hand electric mixer, cream the butter and caster sugar until it is pale and creamy; add the egg and beat until the ingredients are well-combined; sift the flour over the butter mixture and stir gently to combine; stir in the cream; two-thirds fill each paper case with the mixture and smooth the surface.
  • The Florentine Topping: Combine the butter, brown sugar and cream in a heatproof, microwave-safe bowl; microwave, uncovered, on high for 1 minutes or until smooth; stir in the flour, almonds, apricots and cherries and spoon the topping over the cupcakes.
  • Bake for 20 minutes or until the tops are golden; allow to completely cool in the pan; then transfer to a serving plate.
  • Spoon the melted chocolate into a snap-lock bag, seal and snip off 1 corner. Drizzle the melted chocolate over the cakes and serve.

Nutrition Facts : Calories 116.8, Fat 8.4, SaturatedFat 4.4, Cholesterol 30.7, Sodium 100.4, Carbohydrate 10, Fiber 1.2, Sugar 4.1, Protein 2.3

FLORENTINES



Florentines image

Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift

Provided by Katy Gilhooly

Time 45m

Yield Makes 20

Number Of Ingredients 9

50g salted butter
50g light muscovado sugar
50g golden syrup
50g plain flour
50g glacé cherries, chopped
75g flaked almonds
50g pistachios, chopped
2 oranges, zested
175g dark chocolate

Steps:

  • Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
  • Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
  • Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

FLORENTINE COOKIES



Florentine Cookies image

Super easy Florentine cookies sandwiched with melted chocolate.

Provided by Dawnsigkap

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 24

Number Of Ingredients 9

⅔ cup butter
2 cups quick-cooking oats
1 cup white sugar
⅔ cup all-purpose flour
¼ cup corn syrup
¼ cup milk
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup semisweet chocolate chips (such as Nestle® Toll House®)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
  • Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
  • Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
  • Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
  • Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 22.6 g, Cholesterol 13.8 mg, Fat 7.7 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 62.9 mg, Sugar 12.4 g

QUICHE FLORENTINE



Quiche Florentine image

A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated.

Provided by Anonymous

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h15m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie shell
1 (10 ounce) package frozen chopped spinach
1 (8 ounce) package Swiss cheese, diced
2 tablespoons all-purpose flour
1 cup nonfat milk
3 medium eggs
½ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch ground nutmeg

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.
  • Bake in the preheated oven until lightly golden, 6 to 8 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Bring a small pot of water to a boil. Add spinach and cook until heated through and dark green, about 5 minutes. Drain well and let cool.
  • Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.
  • Whisk milk, eggs, salt, pepper, and nutmeg together in a large bowl. Stir in spinach and flour-coated Swiss cheese. Pour into the cooled pie shell.
  • Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 16.5 g, Cholesterol 96.5 mg, Fat 17.5 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 7.6 g, Sodium 382.2 mg, Sugar 2.3 g

EGGS FLORENTINE CUPS



Eggs Florentine Cups image

I'm always looking for creative ways to use up the baby spinach I have in my fridge. I'm also a fanatic about making sure my children get a nutritious breakfast. So I make these up the night before, bake them in the morning and breakfast is done! If there are any leftovers, I reheat them for a quick lunch or dinner. -Jan Charles, Greeneville, TN

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

6 slices deli ham, 1/8-inch thick
1/4 cup finely chopped onions
1 tablespoon butter
6 cups fresh spinach
6 tablespoons half-and-half cream
6 teaspoons grated Parmesan cheese
3/4 teaspoon salt
3/4 teaspoon pepper
6 large eggs

Steps:

  • Preheat oven to 350°. Press ham slices into 6 greased foil muffin cup liners; set aside., In a large skillet, saute onions in butter until tender. Add spinach; cook 3-4 minutes longer or until wilted. Divide spinach mixture among ham cups. Top each with 1 tablespoon of cream, 1 teaspoon of cheese and a dash of salt and pepper. Break 1 egg into each cup., Bake until eggs are set, 15-17 minutes.

Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 209mg cholesterol, Sodium 690mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

EASY FLORENTINE EGG CUPS



Easy Florentine Egg Cups image

At your next brunch, try this super-simple take on a classic. All you have to do is layer bread, spinach, and eggs in a muffin tin, then bake until the bread is toasted and the yolks are perfectly runny.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 5

12 slices white sandwich bread
Melted unsalted butter, for brushing
1/2 cup frozen chopped spinach, thawed, drained, and squeezed dry
12 large eggs
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place 1 tablespoon spinach in each bread cup, then crack an egg into each; season with salt and pepper.
  • Bake until whites are set and yolks are still soft, 15 to 20 minutes. Serve.

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From goodto.com


CHICKEN FLORENTINE - DINNER AT THE ZOO
2019-12-02 Instructions. Heat 2 tablespoons of butter over medium heat in a large pan. Season the chicken breasts to taste with salt and pepper. Add the chicken to the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and cover with foil to keep warm.
From dinneratthezoo.com


15 BEST VALENTINE'S DAY CUPCAKES | VALENTINE'S DAY RECIPES AND …
2022-02-03 Top Tips for Handling Chocolate, Plus the Richest Chocolate Cupcake Recipe. Valentine's Day Crafts. Related Pages. 33 Best Valentine's Day Dinner Recipes; 51 Best Valentine's Day Desserts; The ...
From foodnetwork.com


FLORENTINE COOKIES RECIPE - SERIOUS EATS
2018-08-30 6 ounces (1 2/3 cup) sliced blanched almonds, finely chopped 2 tablespoons all-purpose flour 1 tablespoon orange zest from 1 medium orange 1/4 teaspoon salt
From seriouseats.com


EGG MUFFINS RECIPE, FLORENTINE EGG MUFFINS | PRODUCE FOR KIDS
2014-08-06 Instructions. Preheat oven to 400°F. Heat butter in large skillet over medium-high heat; add mushrooms, tomatoes, spinach and peppers, and cook 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool. Beat eggs in large mixing bowl.
From healthyfamilyproject.com


FLORENTINE CREPE CUPS - MADE IT. ATE IT. LOVED IT.
2021-02-15 In a bowl mix together the cheese and flour. Then add all the other ingredients and stir well. Grab a small ice cream scooper and scoop about 1/4-1/3 cup into each crepe cup. If you have extra of the mixture add it to whichever cups look sparse. Pop them into a 350 degree F oven. Bake for 40 minutes.
From madeitateitlovedit.com


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