While reading internet news and such this morning I discovered it was National Chocolate Cake day… who knew? Seriously though, who comes up with these “national” food days. While the recipe I am sharing today isn’t a chocolate cake, you could use this frosting to decorate your favorite chocolate cake and celebrate this holiday.

Blood oranges really don’t differ in flavor than your traditional navel orange, but they do have a beautiful bloody red inside. When making the frosting try to use the juice from oranges that have the reddest insides in order to get that pretty pale pink color. These would be perfect for Valentine’s Day, a bridal shower, or baby shower for a little girl. You get a delicate pink colored frosting without the need for red food coloring. Plus the frosting tastes delicious!

BLOOD ORANGE CREAM CHEESE FROSTING

8 tablespoons (1 stick) of butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1/2 teaspoon vanilla extract
2 teaspoons blood orange zest (zest from 2 oranges)
5 tablespoons blood orange juice (juice from 1 1/2 oranges)

In a stand mixer beat butter and cream cheese on high for about 5 minutes until complete combined and fluffy. Turn mixer down to low and slowly add in the powdered sugar, being careful to make sure the sugar doesn’t fling out of the bowl.

As the sugar becomes more incorporated turn the speed up to medium high. Add in the vanilla extract, zest, and blood orange juice. Beat on high until fluffy. If the frosting isn’t stiff enough for your liking add more powdered sugar. But make sure to turn your mixer down to low otherwise you will be wearing powdered sugar.

Pipe onto your favorite cake or cupcakes. I used a 1M tip and generously swirled the frosting onto gluten free chocolate cupcakes.

What is your favorite frosting? I think my favorite frosting I made was a dulce de leche buttercream for a friend’s birthday cake. Yum! 

BROCCOLI BREAKFAST QUICHE
1 pie crust
4 eggs *
1 1/2 c milk
1 tsp onion powder (you could use less)
1 c cheddar cheese
1/2 lb sausage, cooked (or ham, bacon, etc.)
2 c broccoli, steamed (asparagus is good too!)
1 Roma tomato, sliced
salt & pepper to taste

Preheat oven to 350 degrees F. Place pie crust in 9 inch pie tin. Place cooked sausage in bottom of pie crust and top with steamed broccoli. Beat eggs and milk together until thoroughly combined. Add onion powder, salt & pepper and 1/2 c cheese, to egg mixture and stir well.  Pour egg mixture over sausage and broccoli. Sprinkle the remaining 1/2 c cheese over the “pie”. Lay tomato slices over everything. Bake for 25-30 minutes, or until egg mixture is set. ENJOY!

*I used 3 egg whites and 1 egg –just to lighten it up a bit.

OTHER RECIPES USING BLACK SHEEP FARMS PRODUCE:
Beet Greens and Garlic Scapes with Pasta
Tom Thumb Lettuce Salad with Strawberry Vinaigrette
Baby Bok Choy Pesto

ROASTED BROCCOLI
1 bunch broccoli, chopped
2 T EVOO
salt & pepper
shredded Parmesan cheese

Preheat oven to 425 degrees F. Toss broccoli with oil and salt & pepper. Let broccoli cook for 10-15 minutes, turning half way through. ENJOY!

My mom recommends serving with a sprinkle of Parmesan cheese –I haven’t tried it this way yet, but I am sure it is delicious. The broccoli picks up a delicious nutty flavor when roasted. I am addicted to roasting almost all my veggies.

Take note fathers and children, Mother’s Day is quickly approaching. Do you want to serve your mother or wife breakfast in bed? Bless your heart! These breakfast cups take little effort to put together, and they can be personalized to your family’s flavor preferences. In the bottom of my cups I have colby-jack cheese and bacon, you could substitute any meat or cheese you would like. I left my egg whole, but you could lightly beat it and stir in some chopped veggies, which would be delicious. Using crescent rolls from the refrigerated section at your local grocery store make this breakfast a cinch. Have fun coming up with your favorite meat, cheese, veggie combos! I think these would also be cute for a bridal shower or baby shower brunch. Yum!

BREAKFAST CUPS
Serves 4

1 package crescent rolls
4 eggs
2 pieces bacon, cooked
cheese
salt & pepper to taste

Preheat oven to 375 degrees F. Grease 4 muffin tins. Unroll crescent rolls, pinch together two triangles and fit to muffin tin. Place a little cheese and half a slice to bacon in bottom of crescent-lined muffin tin. Carefully add egg. Cook for 10-15 minutes. You want the crescent roll to become golden brown and the egg to be set. ENJOY!