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Posts tagged dinner and a movie

2 notes &

This lovely breakfast is featured in our Dinner and a movie series with the classic film Breakfast at Tiffany’s: Bacon, egg and toast cups. 3 Tbsp unsalted butter, melted 8 slices whole-wheat sandwich bread 6 slices turkey bacon 6 large eggs Coarse salt and ground pepper Preheat oven to 375°F, and lightly butter 6 standard muffin cups. Using a 4 1/4-inch round cookie cutter, or the end of a plastic cup as a cutout, cut slices of bread into 8 rounds. Cut each round in half, then press two halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of the cup. Use extra bread to bridge any gaps. In large skillet, cook bacon over medium, until almost crisp, about 4 minutes. Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, about 20 to 25 minutes. Run a small knife around cups to loosen toast. Serve immediately. TIP: If you’re baking six egg and toast cups in a 12-muffin pan, leave space in between cups for egg overflow.

This lovely breakfast is featured in our Dinner and a movie series with the classic film Breakfast at Tiffany’s: Bacon, egg and toast cups.

  • 3 Tbsp unsalted butter, melted
  • 8 slices whole-wheat sandwich bread
  • 6 slices turkey bacon
  • 6 large eggs
  • Coarse salt and ground pepper
  1. Preheat oven to 375°F, and lightly butter 6 standard muffin cups.
  2. Using a 4 1/4-inch round cookie cutter, or the end of a plastic cup as a cutout, cut slices of bread into 8 rounds. Cut each round in half, then press two halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of the cup. Use extra bread to bridge any gaps.
  3. In large skillet, cook bacon over medium, until almost crisp, about 4 minutes.
  4. Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.
  5. Bake until egg whites are just set, about 20 to 25 minutes. Run a small knife around cups to loosen toast. Serve immediately.

TIP: If you’re baking six egg and toast cups in a 12-muffin pan, leave space in between cups for egg overflow.

Filed under Dinner and a Movie Breakfast at Tiffany's April/May issue bacon eggs toast breakfast recipes

5 notes &

In our latest Dinner and a movie series, we featured “Breakfast at Tiffany’s.” First introduced in Truman Capote’s 1958 novella, the story captivated viewers on the big screen in 1961 and again last month when it opened on Broadway. Pair the delectable plot with classic brunch staples, such as our recipe for healthy Greek yogurt pancakes: 1 cup nonfat plain Greek yogurt 2 large egg whites 1/2 cup all-purpose flour 1 tsp baking soda Mix all ingredients in a medium bowl and blend until smooth. The batter will be thick. Preheat a griddle or large pan to medium heat, and spray with nonstick spray. Pour batter into rounds, and cook each side until golden brown. Repeat with the remaining batter. Serve with fresh fruit and/or syrup.

In our latest Dinner and a movie series, we featured “Breakfast at Tiffany’s.” First introduced in Truman Capote’s 1958 novella, the story captivated viewers on the big screen in 1961 and again last month when it opened on Broadway. Pair the delectable plot with classic brunch staples, such as our recipe for healthy Greek yogurt pancakes:

  • 1 cup nonfat plain Greek yogurt
  • 2 large egg whites
  • 1/2 cup all-purpose flour
  • 1 tsp baking soda
  1. Mix all ingredients in a medium bowl and blend until smooth. The batter will be thick.
  2. Preheat a griddle or large pan to medium heat, and spray with nonstick spray. Pour batter into rounds, and cook each side until golden brown. Repeat with the remaining batter.
  3. Serve with fresh fruit and/or syrup.

Filed under april/may issue dinner and a movie food cooking recipes breakfast pancakes healthy

6 notes &

We can’t get this delicious Mexican chocolate cake off our minds—or any type of chocolate for that matter. Find the recipe in the Dinner and a movie section of our holiday issue. 1 box devil’s food cake mix, prepared 3 eggs (per cake mix) 1 cup water (per cake mix) ⅓ cup oil (per cake mix) 2 tsp ground cinnamon 1/4 tsp ground red pepper 1 Tbsp balsamic vinegar ½ cup powdered sugar Raspberries for garnish Preheat oven to 350°F and coat an 8-inch cake pan with nonstick cooking spray. Prepare the cake mix according to the package directions. Stir the cinnamon, ground red pepper and balsamic vinegar into the cake batter, and then pour into the pan. Bake for 35-40 minutes, then let cake cool completely. Dust with powdered sugar and top with raspberries.

We can’t get this delicious Mexican chocolate cake off our minds—or any type of chocolate for that matter. Find the recipe in the Dinner and a movie section of our holiday issue.

  • 1 box devil’s food cake mix, prepared
  • 3 eggs (per cake mix)
  • 1 cup water (per cake mix)
  • ⅓ cup oil (per cake mix)
  • 2 tsp ground cinnamon
  • 1/4 tsp ground red pepper
  • 1 Tbsp balsamic vinegar
  • ½ cup powdered sugar
  • Raspberries for garnish
  1. Preheat oven to 350°F and coat an 8-inch cake pan with nonstick cooking spray.
  2. Prepare the cake mix according to the package directions.
  3. Stir the cinnamon, ground red pepper and balsamic vinegar into the cake batter, and then pour into the pan.
  4. Bake for 35-40 minutes, then let cake cool completely.
  5. Dust with powdered sugar and top with raspberries.

Filed under Nov/Dec issue noel noir dinner and a movie food recipes dessert chocolate cake photography

1 note &

Peanut butter and jelly are two staples in every kid’s diet, so including them in our grown-up lunch box for our latest Dinner Lunch and a movie was a must. These mouthwatering, messy cupcakes aren’t just drizzled with grape jelly, they’re filled with it. Use a plastic cupcake holder, like the one from Crate and Barrel, to stash one safely for an anytime treat. Find the ridiculously easy recipe for PBJ cupcakes in our latest issue.

Peanut butter and jelly are two staples in every kid’s diet, so including them in our grown-up lunch box for our latest Dinner Lunch and a movie was a must.

These mouthwatering, messy cupcakes aren’t just drizzled with grape jelly, they’re filled with it. Use a plastic cupcake holder, like the one from Crate and Barrel, to stash one safely for an anytime treat.

Find the ridiculously easy recipe for PBJ cupcakes in our latest issue.

Filed under Sep/Oct issue dinner and a movie food cupcakes recipes PBJ dessert

19 notes &

We can’t get our minds off this grilled cheese pizza sandwich from our latest Dinner and a movie feature. Try out the easy, cheesy recipe tonight:

  • 2 slices of bread
  • 2 Tbsp butter
  • ½ cup mozzarella cheese
  • Diced grape tomatoes
  • Italian seasoning
  • 8-10 pepperoni slices
  1. Dice the grape tomatoes and mix with italian seasoning.
  2. Heat up a skillet over medium heat
  3. Dip your pizza toppings in olive oil
  4. Butter the outside of the bread and sprinkle with garlic salt, then layer your ingredients on the bread beginning with the cheese. Make sure to add cheese between layers.
  5. Put your sandwich on the skillet; let the cheese melt and brown the bread to your liking 

Find more delicious recipes—including Easy Mac balls(!)—in our Anniversary issue, which went live Monday.

Filed under August Issue anniversary dinner and a movie food recipes college