Fauxstess Cupcakes

February 8, 2011

This recipe is directly from Annie’s Eats.  Directly (don’t worry-I have her permission).

Why, you might ask?  Because Annie is my co-worker, and for the past year and a half  in residency, she has made countless batches of birthday cupcakes for every single one of the residents and pathology assistants, and, sometimes she has even brought in some of her delectable desserts just for fun.  Everyone loves cupcake day.  She asks for our flavor combination requests, offers suggestions to those who can’t decide which amazing treat to try, and drops them off in our resident break room (where they are promptly all consumed within an hour or so).  I have definitely forgone my healthy breakfast of a banana in lieu of one of her strawberry cupcakes-which I still count as a fruit anyways.  HA!

Since Annie’s birthday was coming up, I knew that she deserved the chance to have someone make cupcakes for HER, for once.  Last year I made about a billion multi-flavored cake pops for her birthday, but this year, I wanted to tackle something a little different.  And, let me tell you, I was under a lot of pressure to make sure that whatever I made was delicious and Annie-esque.  When I asked her what type of birthday cupcake she desired, she wanted her Fauxstess cupcakes (which was a huge bonus to me, since I have had them bookmarked for ages).  She brought in these cupcakes last year, and they were one of my favorites.  Just like the Hostess kind, but with a little personal flair and, in my opinion, a much tastier chocolate cake.  They turned out better than I had expected!

So, Happy Late Birthday, Annie!  Thank you for always making cupcakes for us!

Fauxstess Cupcakes

Servings: 24 cupcakes***I actually tripled the recipe Annie has on her site to make enough (24) for the residents.  I have put the tripled recipe below, so some of the measurements may not be the most straightforward.

Ingredients

For the cupcakes:

1 and 1/2 cups cake flour, plus 6 additional tablespoons

1 cup Dutch-process cocoa powder

1 and 1/2 teaspoon baking powder

3/4 teaspoon baking soda

3/8 teaspoon salt***This was an awkward one to convert, so I just added 1/4 teaspoon and then one additional 1/8 teaspoon, for those who might be fractionally challenged (like me!)

6 large eggs, separated and at room temperature

1 cup canola oil

1 and 1/2 cups, plus 6 tablespoons of sugar

6 tablespoons water

For the filling:

18 tablespoons unsalted butter, softened (this is 2 and 1/4 sticks of butter)

4 and 1/2 cups confectioners’ sugar

2 and 1/4 cups Marshmallow Fluff

4 and 1/2 tablespoons, plus additional 3 teaspoons of heavy cream**I had to add more as I stirred the filling mixture because I found it a little too thick to pipe at first.

For the frosting:

3/4 cup heavy cream

One 11.5 ounce bag of bittersweet chocolate chips

3 tablespoons unsalted butter, softened

Instructions

1. For the cupcakes: Preheat the oven to 350 degrees.

2.  Line your cupcake pans with your desired liner of choice (may I suggest silver?  It looked pretty cool!)

3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.

4. In a large bowl, combine the egg yolks, canola oil, 1 and 1/2 cups of sugar, and water until well-mixed.

5. Add the dry ingredients to the egg yolk mixture and mix until just combined.

6. In the bowl of your standing mixer fitted with the whisk attachment, beat the egg whites at high speed until soft peaks form.

7. Gradually add the remaining 6 tablespoons of sugar and whisk until the egg whites are stiff and glossy.

8. Beat one quarter of the egg whites into the batter to lighten the mixture.

9. Add the remaining egg whites and gently fold the mixture together until no streaks remain.

10. Divide the batter evenly among the prepared liners.

11. Bake the cupcakes until they spring back when lightly touched in the center, about 13-16 minutes, rotating the pans halfway during the baking time.

12. Remove the cupcakes from the oven and allow to cool slightly in the pan before transferring them to a wire rack to cool completely.

13. For the filling: In a medium bowl, beat the butter, confectioners’ sugar, Marshmallow Fluff and 4 and 1/2 tablespoons of the heavy cream until fluffy.**At this point, I had to add a little extra cream because I found mine to be a little difficult to pipe (too thick), but, then again, I lost my large pastry tip coupler so I had to use my metal dessert decorator which is on its last leg and falling apart……

14.  Reserve about 3/4 cup of the mixture (this will be the piping curlicues on top), set aside.

15. Transfer the rest of the mixture to a pastry bag fitted with a 1/4-inch round tip.  (Or use your dessert decorator that is falling apart……)

16.  Beat the remaining 3 teaspoons of cream into the reserved 3/4 cups of filling, cover and reserve.

17. Gently insert the tip of the pastry bag about 1/2-inch deep into the top of each cupcake and lightly squeeze in some of the filling.

18. For the frosting: In a small saucepan over medium heat, heat the cream until steaming, stirring constantly.

19. Remove the cream from the heat, add the chocolate, and let stand for 5 minutes.

20. Add the butter and stir until smooth.

21. Transfer the chocolate mixture to a small bowl.

22.  Dip the top of each cupcake to thoroughly coat.

23. For the piping: Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe curlicues across the center of each cupcake.

24. Refrigerate the cupcakes for at least 10 minutes to set the frosting.

Source:  Directly from Annie’s Eats.

Filed in:Desserts | Junk Food
comment
February 8, 2011 - 6:25 am

Annie - Mmm, they were SO yummy! Thanks Shanon 🙂 I love making treats for everyone but it was really great to have someone make them for me. Also, I love the photos with the pink reflecting in the silver liners. Awesome!

Love you, babe!

February 8, 2011 - 7:28 am

Blog is the New Black - Great job here! And I love that you called them “fauxtess!”

February 8, 2011 - 7:52 am

Justeen @ Blissful Baking - Hi, I found your site through Annie’s Facebook page 🙂 I’m a huge fan of her blog!
These cupcakes look fabulous! I really want to try them now!

February 8, 2011 - 8:40 am

Lauren at KeepItSweet - These look so much better than the regular hostess cupcakes! So nice that you made the cupcakes for the girl who usually does it:-)

February 8, 2011 - 8:41 am

elly - I’ve had these bookmarked for ages! They look delicious! So sweet of you to make cupcakes for Annie. 🙂

February 8, 2011 - 9:33 am

Adriana - As someone who ate way too many of the ‘real’ cupcakes as a kid, I definitely appreciate Annie’s work for coming up with the recipe and your knack for making them. They look absolutely scrumptious.

February 8, 2011 - 10:15 am

Tes - Wow these cupcakes look really amazing!
I need to save this recipe for the weeked baking 🙂

February 8, 2011 - 11:43 am

natalie (the sweets life) - that was so nice of you! yours turned out SO well!!

February 8, 2011 - 1:31 pm

Heather I. - How sweet of you! I’m sure Annie loved them and had a great birthday. The cupcakes look so cute, I need to make these- I’m needing a tasty replacement for store-bought treats.

February 8, 2011 - 2:54 pm

Brittany Trei - Mmm… good timing, I’ve been having extreme chocolate cravings. I must make these!

February 8, 2011 - 2:55 pm

Patty - These are so cute!!

February 9, 2011 - 10:57 am

Katy - Yum!!! I want to lick my monitor. Between these and those petit four baby cake things. Looks so, so good!!!

February 9, 2011 - 2:15 pm

Georgia @ The Comfort of Cooking - Shanon, these are too cute! What a sweet thing, literally, to do for Annie! I just love these little Hostess treats, but I think party guests would think they’re in heaven with a bite of these. Thanks for sharing, and great job!

May 28, 2012 - 2:45 am

Amanda - These are super cute!!!! Love them!!!

Meatless Meatball Subs

February 6, 2011

Can I relate to you just how hard it is to photograph something as messy as a meatball sub?  It’s hard to get that balance between the meatballs, the cheese, the marinara, the basil, the bread….let’s face it: meatball subs have a whole heck of a lot going on.  Especially when the cheese is melting quickly, you have sauce all over your hands, and the plate keeps getting “contaminated” with red sauce.  Ha!  This has been, by far, the most difficult thing I have tried to capture (not steamy soup, brown food, or texturally-challenged dips).  What can I say?  This dish lives up to its reputation: messy, hot, and completely to-die-for-exactly, in my opinion, as a (meatless) meatball sub should be.

But, you know what?  I have been searching for a meatless meatball recipe for some time.  I came across this one and thought it sounded fantastic.  Paired with a spicy mushroom marinara?  Yes, please!  I added in some walnuts and mushrooms and adjusted the spices, and I was blown away at how incredibly delicious they were.  I remember how meatballs should taste, and I have to say that these, by far, top the real deal.  The mushroom marinara had just enough spice to satisfy me, and the fresh bits of basil tied it all together.  I don’t care what it looks like here-it’s too good not to post because it’s not as photogenic as a cupcake. 🙂

Now, I realize it’s Super Bowl Sunday.  And, I realize you probably already have your menu ready to go, but these are easy to mix, savory, satisfying, and completely appropriate for the Big Game.  Or a Meatless Monday.  Whatever you do, you have to make these.  Never before have I been a fan of “meat wannabes”, but these are definitely a must-make for carnivores and vegetarians alike.  If you want to make them, I would definitely advise making the sauce first, as it will be simmering while you prepare your meatballs.

So, please excuse the messy photograph.  These messy, spicy, ooey and gooey meatless meatball subs are incredible.

Meatless Meatball Subs

Servings: 20 meatballs (I made mine big, but if you made yours smaller, your yield would be much bigger)

Ingredients

For the meatballs:

1 cup walnuts

2 cups bread crumbs***I bought some Italian bread from the store, sliced it (7-8 slices), brushed on some olive oil and salt, and baked it for 10 minutes in a 250 degree oven to get it a little crispy.

1 tablespoon fresh basil

4 ounces button mushrooms

1 teaspoon dried oregano

1/2 cup cottage cheese *I used low-fat

1 cup shredded Parmesan

1 teaspoon salt

4 eggs

1 to 1 and 1/2 cups panko

For the mushroom marinara:

2 teaspoons olive oil

1 small yellow sweet onion, diced (I had about 3/4 cups)

8 ounces button mushrooms, cleaned and sliced

4 teaspoons garlic, minced (about 4 cloves)

1 28-ounce can crushed tomatoes

1 15-ounce can tomato sauce

1 teaspoon balsamic vinegar

2 tablespoons fresh parsley, chopped

2 tablespoons fresh basil, torn

1 teaspoon dried oregano

1 teaspoon granulated sugar

1 teaspoon red pepper flakes

Salt, to taste

For the subs:

Sub rolls

Shredded mozzarella (definitely not optional 🙂 )

Fresh basil, optional

Instructions

1. For the sauce: In a Dutch oven over medium heat, heat the oil.

2. Add the onions and mushrooms and cook until soft, stirring frequently.

3.  Add the garlic, and cook until fragrant, about 60 seconds.

4. Add the rest of the ingredients and let simmer for about 2 hours, stirring occasionally.

5. For the meatballs: Preheat the oven to 350 degrees.

6. Prepare a 9 x 13-inch baking pan by spraying lightly with cooking spray, set aside.

7.  In a food processor, process the walnuts until they are coarse crumbs.

8. Add the bread crumbs (or pieces of bread) and process until completely broken down.

9.  Add the remaining ingredients, except for the panko, and process until smooth.

10.  If the mixture is too sticky at this point, add a few more bread crumbs until you are able to roll 2-inch balls.  I found that having my cooking spray nearby was key.  I would put a little on my hands to keep the mixture from getting too sticky.

11.  Place the panko in a separate bowl.

12. As you roll each ball, lightly coat it in the panko, then place each one into your prepared baking pan.

13.  Bake the meatballs for 40 minutes.

14.  Once the meatballs are cool enough to handle, assemble the sub sandwiches as desired.  Enjoy!

Recipes adapted from:  Meatballs from Nummy Kitchen, Mushroom Marinara from For The Love of Cooking

Filed in:Entrees | Sandwiches/Wraps | Vegan
comment
February 6, 2011 - 6:52 am

Aku - Thank you thank you thank you! I had quite a hankering for a gooey meatball sub after seeing someone else post one on their site, but being veggie I thought it’d be difficult to come up with anything comparable. So thanks for the recipe, I can’t wait to give it a go 🙂

February 6, 2011 - 8:01 am

Kenni - I’m a huge fan of regular meatball subs, but these make me wanna go meatless!

February 6, 2011 - 9:39 am

Lauren at KeepItSweet - Great job figuring out the photo because it looks amazing! I recently had a delicious meatless meatball that was mushroom based.

February 6, 2011 - 8:58 pm

branny - I’ve made meatless meatballs a couple of times: once using a vital wheat gluten base and another using a bean/spinach base. I’ve bookmarked this recipe to try as well. Thanks!

February 7, 2011 - 1:47 am

Jessica - These look delicious! Yum!

February 7, 2011 - 5:42 am

Medeja - Looks even better than meatballs ! 🙂 I would take such subway without even thinking 😀

February 7, 2011 - 5:51 am

Natalie - I don’t know what you mean I think your photo looks delicious! It’s got me wanting to make these anyway. Dinner for tonight I think, thanks!!

February 7, 2011 - 1:20 pm

Georgia @ The Comfort of Cooking - Shanon, your meatball subs are mouthwatering! They look so good, and I love your meatless meatball concoction. Plus, I 100% sympathize how difficult it is to photograph a messy dish! I had a tough time with stuffed shells, so I recreated a plate of them the day after, specifically for a photo, haha. Thanks for sharing!

February 7, 2011 - 4:17 pm

Heather - Wow, this is so innovative and amazing looking!! This is immediately getting forwarded to my favorite vegetarian. 🙂

February 8, 2011 - 12:19 pm

Shelley in Scotland - Wow! These are FANTASTIC and it’s so great to find a meatless meatball recipe that not only beats meat filled meatballs, but that that doesn’t contain even a tiny bit of tofu, which I’ve been avoiding after reading that you shouldn’t eat tofu more than once or twice a week as it is seriously not good for you. Looking forward to making these again and hubby loved them too – and he’s a big meat lover.

August 1, 2013 - 5:02 am

Lentil Meatball Bites » The Curvy Carrot - […] now I have a nice meatball for you.  I’ve tried a nice walnut-based version before, which I loved, but here’s another version with a nice lentil base.  I’ve made […]

Savory Spinach Bites

February 4, 2011

One of the best things about having a food blog is the conversations that come up about food.  People from all over have started conversations, whether directly, through email, or through family members back to me.  It’s incredible.  I’m finding one thing that people always can have in common is food: what we like, what we don’t like, what we are afraid to try, what we have accomplished, and so on.  It’s truly great.  I’m inspired by so many talented people out there in the blogging world, but I am also inspired by people who choose to create a meal on their own-no matter how fancy or complicated it is-and have a great love in doing so.  I’ve been introduced to so many new, one-of-a-kind, and delicious recipes that have played big roles in so many families through generations.  It’s a wonderful thing.

This recipe is one of those recipes.  Passed along to my mother at work, one reader made this for a holiday pitch-in that my mom attended.  She was raving about these so-called “spinach balls” that she had tried at the party.  Simple to make, great flavor, and an alternative to the more fattening (or maybe, a little less fattening) things that time of year.  With an intense love for all things spinach, I was excited to try them.

Now, I know what you are thinking.  Ewww.  Spinach.  Spinach Balls.  Balls of spinach?  Most people would rather not (or at least many of the people I know…).  But, trust me here.  Since the holidays, I have eaten these savory little spinach bites no less than three separate occasions, each time with a slightly modified recipe.  My mom has modified her own version, and I love the way hers have turned out.  They are so easy to prepare.  Yes, they are green and may not be that pretty to photograph, I know.  But they are worth letting you know about.  I hope you enjoy them as much as I do.

Savory Spinach Bites

Servings: 18-24 spinach bites, depending on how big you make them

Ingredients

1/2 cup (1 stick) unsalted butter

1 small onion, chopped (about 1/2 cup)

1 teaspoon minced garlic (about 1 clove)

2 10-ounces packages frozen chopped spinach, thawed and drained

1 8-ounce bag of herbed seasoned stuffing mix***I use Pepperidge Farm because it’s the only vegetarian stuffing around.  Which is sad, because I used to love Stove Top brand but then discovered that their “Cornbread” stuffing actually contained chicken.  🙁   ******DO NOT PRE-COOK THE STUFFING.  USE IT RIGHT FROM THE PACKAGE, DRY.

6 large eggs

1 cup grated Parmesan cheese

Salt and pepper, to taste

Instructions

1. Preheat the oven to 350 degrees.

2. In a large sauté pan over medium heat, melt the butter.

3. Add onion and cook until the onions are translucent and soft, about 5 minutes or so.

4. Add the garlic and cook until fragrant, about 30 seconds.  Remove the pan from the heat and let cool.

5.  In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.

6.  In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture.  Combine well.

7. Line a rimmed baking sheet with parchment paper.

8.  One at a time, using your hands, roll the mixture into individual 1-inch balls.  Place each one on the parchment-lined baking sheet.

9.  Bake the balls for about 15-20 minutes, or until very slightly browned.  **Your kitchen will smell fantastic, I promise.

Dipping sauces:  I used marinara, but you could use Ranch dressing, sour cream, horseradish, etc.  Whatever you like!

Source: Chris Erotas and Terry Biggs (friends of my mom!)  Thank you so much for sharing this with us-they are great!


Filed in:Appetizers | Vegetables
comment
February 4, 2011 - 7:53 am

Eric - I have had these also…they’re very tasty. With the marinara, I could even see them as a substitute for meatballs for the veggie crowd. Or perhaps, make zucchini “noodles” with a mandoline, then toss those with the spinach balls in some pesto and top with grated parm.

February 4, 2011 - 2:49 pm

Fresh and Foodie - These look really good! I love little snacks like this. And since spinach is healthy, you can eat more. 🙂

February 4, 2011 - 4:02 pm

Jane M - OMG I’VE BEEN LOOKING FOR RECIPES WITHOUT BREAD CRUMBS AND FLOUR! YOU SAVED ME! These spinach balls look so so great! I’m going to make them this weekend FOR SURE! Just need to buy some frozen spinach! Thanks1

February 4, 2011 - 4:07 pm

Tina (Tangerine Tea) - Okay, let’s be honest. When I first saw the spinach balls, I went “eew”. And it was especially hard to go back and read about them after I saw that divine pic of the pink truffles just below. (Come on, seriously, no contest.) But after reading your full post, it actually does sound quite yummy! Did you use fresh Parmesan or the powdery canned version? I kind of wonder how these would taste with blue cheese too. Will have to do some experimenting soon…

February 4, 2011 - 4:34 pm

Sherlly - yummo! gonna do this for sundays super bowl game!! i’m sure it’ll be a hit!

February 4, 2011 - 5:19 pm

srlacy - Eric-

That sounds awesome! I will have to try the zucchini version.

February 4, 2011 - 5:21 pm

srlacy - Hahaha!

Yeah, I know. Those truffles are a very hard act to follow. They are my most favorite thing that I have ever made for the blog. So amazing. I cannot wait to try them again.

As far as the spinach bites, I always try to use grated Parmesan, but I usually use whatever I have on-hand, which is sometimes that powdery stuff. Either way,they are fantastic!

I think the blue cheese version would be pretty good!

February 4, 2011 - 10:04 pm

Stephanie @ Stephanie Cooks - These look awesome! I’ll need to make them soon.

February 4, 2011 - 10:48 pm

melissa @IWasBornToCook - I have these in my blog (different version)…been making them a long time and people love them! I’ve eaten them solo, or with ranch….soooo good. They go quick, right?

February 5, 2011 - 12:57 am

Jey - Can’t wait to try these.

Can i substitute fresh spinach? Would i need to cook it beforehand

February 5, 2011 - 5:59 pm

srlacy - Hi Jey-

I would advise cooking it first. Let me know how it turns out.

February 6, 2011 - 12:08 pm

Natalie - I think they look lovely!! The only time I have combined spinach & cheese in a Indian spiced snack that looked like this it was deep fried. Needless to say it exploded in the fryer! Baking is such a good idea less mess less fat everyone’s happy including me, thanks!!

February 6, 2011 - 12:44 pm

Hester aka The Chef Doc - BEAUTIFUL! I don’t know what’s wrong with people who don’t like spinach. It’s AWESOME! And spinach balls, well, what’s not to love? The flavor impact with the sauce must be an absolute wow! Thank you for sharing this recipe! I’m going to have to make it during my Spring Break 🙂

February 6, 2011 - 12:50 pm

Leah @ L4L - Yum! Those look delicious! I might have to give these a try next time I’m having a party or something.

February 6, 2011 - 12:52 pm

Suzi - Oh, this is great. I have all the ingredients on hand. Love spinach!! I can have these for Super Bowl munchies

February 6, 2011 - 1:01 pm

Peggy - I’m definitely not deterred by that gorgeous green color! Actually, I’m quite attracted and intrigued by these little bites! Can’t wait to try them!

February 6, 2011 - 2:54 pm

Theola Kim - As someone on a low carb eating plan, I am excited about making these spinach balls. Thank you for sharing.

February 6, 2011 - 9:02 pm

zenobia - These little balls of cheese and spinach look amazing…You could almost pop a dozen of them without any guilt

February 7, 2011 - 3:43 pm

kate - YES thank you! One of my high school friend’s mom used to make these and I LOVED them. We fell out of touch and I never got the recipe. Can’t wait to try these. 🙂

March 22, 2011 - 9:01 am

spiceblogger - These look so yummy! I can’t wait to try them out!

May 27, 2011 - 12:01 pm

Izy - This recipe looks great but I’ll need a stuffing mix substitution. Don’t have that in Israel. What could I use instead?

May 27, 2011 - 1:49 pm

srlacy - Hi Izy-
I’m stumped. I would recommend trying to find a homemade stuffing recipe that you could use local ingredients for. The stuffing mix is a huge component of this recipe so I don’t want to steer you wrong here. I hope it works-let me know what you end up trying. It would teach me, too!

June 17, 2011 - 5:11 pm

Susan - I think they look and sound fabulous. One question though. We have major hereditary cholesterol issues over here that are somewhat responsive to diet (therefore we steer clear of saturated fats in large quantities). Do you think the recipe would be compromised if we were to use eggbeaters and cut back on the butter? I’d really love to give it a whirl. I think they’re beautiful. :0)

June 17, 2011 - 5:41 pm

srlacy - Hi Susan-

Absolutely not! I think this recipe is completely flexible…the flavor is incredible, so I don’t think the substitution with the egg beaters will be compromised..as long as they can still bind it all together in a “ball” shape. The butter could also be cut back, I would think.

Good luck…and let me know how they turn out!

Shanon

June 17, 2011 - 5:55 pm

Susan - I will! I have a blog myself and may give these a whirl next week. If I do I will be sure to cite the source and link back to your post. If I can get those kiddos to devour these I will be sending you a big fat present. :0)
You never know. They like kale…
BTW, do you know that this is a featured food post on Tumblr.com?

June 17, 2011 - 6:20 pm

srlacy - Thanks, Susan!

No way! I had no idea-and I don’t even know what and how to use Tumblr.com is either….I’m such a newbie here. I will have to check it out. Thanks for linking back to the site-I appreciate it.

It’s great to meet you!

August 20, 2011 - 3:02 pm

Denise - I just made these for a party tonight. I can hardly stay away from sampling them, so I know they will be a hit. Thanks for posting this. I’ll be checking back in on your website for sure. Have a great week!

September 20, 2011 - 4:10 pm

Carla - This is a Thanksgiving tradition in my family, passed from my great grandmother from Bostom. Except we make a lemon mayo dipping sauce (not healthy – but hey, it’s only once a year!) – mayo, lemon juice, sugar, sour cream, a little dijon and a dash of hot sauce. So amazing!

September 22, 2011 - 10:37 am

I am [maybe] throwing a shower! « Wedding Obsessions - […] Savory Spinach Bites! It’s basically stuffing, eggs, and frozen spinach (thawed of course). I’ve made them, they’re delicious! […]

September 25, 2011 - 8:45 pm

mindy - I’m definitely going to try this! One question though. Do you prepare the stuffing mix, or just use it dry, straight out of the package?

September 25, 2011 - 9:04 pm

srlacy - Hey Mindy-

Just use it dry-straight out of the bag-it will moisten up when you combine it with the other ingredients. I hope you like them-they are sooooo good!

November 5, 2011 - 11:48 am

Savory Spinach Bites « i FinD Recipes Online - […] Recipe Link Share this:ShareFacebookTwitterDiggEmailPrintLike this:LikeBe the first to like this post. […]

November 14, 2011 - 11:25 am

Betsy - I made these this past weekend, and they were cooling on the table, my 22 month old daughter saw them and wanted a “cookie” so I said sure you can have a spinach cookie! She loved it and ate 2! We all loved them!

November 23, 2011 - 12:55 am

Tracey - Hi srlacy! This sounds wonderful and I would like to make them as an appetizer for our Thanksgiving dinner this week. Question: Do they need to be refrigerated before serving, or served warm? I have to travel for 2 hours to where I am going and need to have them prepared in advance. Should I put them on ice for the drive, or would they be fine if I made them tomorrow, then reheated them on Thursday at my destination?

November 23, 2011 - 7:30 am

srlacy - Hi Tracey-

You can do it either way-served warm or reheated after refrigerating. They will keep well if you make them in advance-I would just stick them in the oven (maybe covered with some aluminum foil) and reheat them at 300 degrees or so. They should be just fine! Hope you enjoy them!

November 23, 2011 - 11:30 am

Amanda - making these tonight for Thanksgiving-Eve appetizers at the parents. Thanks so much!!! I am excited! Ha!

December 4, 2011 - 8:48 pm

Veg Head - Do you have a vegan version of this? Vegans don’t do butter, eggs, or Parmesan cheese. THX!

December 4, 2011 - 8:51 pm

srlacy - No, I am sorry. I would suggest trying the vegan substitutes for those ingredients. I haven’t tried that, but it might work.

December 11, 2011 - 9:24 pm

gemz - to make these vegan, I would use smart balance for butter, and and a vegan egg replacer; No Egg, Ener-G, and also more creative options like flax seed powder or agar powder.
kale or chard would be great substitutes for spinach haters too.
I can’t wait to make this.

December 19, 2011 - 11:00 am

Rebecca - I was a spinach hater for 40+ yrs, then the taste buds changed and wow love me some spinach. Since I have physical problems I try to fix and freeze ahead of time then either use a little or a lot for planned company or drop ins or for a evening with hubby with appetizers and diet coke (lol, fruit of the vine interferes with BP and other meds). Thanks for any suggestions.

December 19, 2011 - 11:11 am

srlacy - Hi Rebecca-
Freezing them in advance is a great idea! I would just evenly space them on a baking sheet and reheat at 300 or 350 for about 10 minutes until warmed through, checking them often, of course.

December 19, 2011 - 10:55 pm

New Years Party « Wedding Obsessions - […] box o’ red wine. I definitely need a hot appetizer, and I think I’ve exhausted the spinach balls, so it’s on to something new. these artichoke & spinach dip stuffed mushrooms from […]

December 23, 2011 - 8:38 pm

Cms - spinach balls have been a holiday party staple in my family, for generation! So yummy

December 31, 2011 - 9:05 am

Whitney - These were Delicious! Thank youbfor sharing!!!

December 31, 2011 - 2:21 pm

Beth - I have a similar recipe using chopped broccoli instead of spinach – yummy!

January 14, 2012 - 2:29 pm

sandy - These sound greast, thanks for the recipe.

January 19, 2012 - 12:27 pm

Attention Macaroni and Cheese Lovers! « Life In These Shoes - […] Spinach Bites […]

January 23, 2012 - 1:53 pm

Food: (Noun) « Life In These Shoes - […] Next, I made the Spinach Bites. […]

January 29, 2012 - 5:32 pm

moon - Stove Top ‘Pork’ has no meat in it. It does have ‘natural’ flavor in it, which is a little vague.

January 29, 2012 - 6:20 pm

srlacy - Hmmm…vague indeed. Thanks for the info! 🙂

January 30, 2012 - 12:31 pm

Joan@Chocolateandmore - Just found these on Pinterest, yum, can’t wait to try them! I’ll bet my kids won’t even realize they’re eating something healthy 🙂

February 2, 2012 - 3:31 pm

Pinterest, Cooking, and the Superbowl | Life in Newwww Yawwwwk - […] Savory Spinach Bites […]

February 5, 2012 - 8:50 am

yrsqrtr - I made these yesterday and they are delicious. I’ll be serving them today for the Super Bowl but we had to taste one fresh out of the oven. I cooked all of them and will reheat them later today. Thanks for the recipe. I’ll definitely be making these again!

February 12, 2012 - 10:37 pm

jane seal - Love so many recipes, thankyou for sharing – Janey (Australia)

February 14, 2012 - 2:40 pm

gerri joseph - Can you make these and freeze them? Then bring out as you need them. Wondered if you have tried that.

February 14, 2012 - 3:51 pm

srlacy - Hi Gerri-

I haven’t tried freezing them, but I think that they would freeze just fine. Let me know how they turn out.

February 22, 2012 - 10:28 pm

Stephanie - Do you think its possible to make them….freeze, then pull out for when there is unexpected company?

February 22, 2012 - 10:56 pm

srlacy - Absolutely!

February 23, 2012 - 2:41 pm

Kait - I made these today for lunch – soo tasty!
I made a few changes though. We had fresh spinach but no frozen, so I cooked 15oz down and drained the water as much as I could. Also, my stuffing mix was only 6oz instead of 8oz, so I cut the butter down to 6 tbsp. I used about a half cup of cheese and only 4 eggs. Then I cooked them in greased muffin tins.
Lovely, just lovely! I will be making these again!

March 7, 2012 - 5:44 pm

Lindsay - These are absolutely amazing as is (I just made them!). Next time, I might add some chopped sliced mushrooms and some diced red pepper for an extra kick of veggie flavor! Thanks for the amazing recipe!

March 10, 2012 - 3:11 pm

Monica - I grew up with these, been in my family for generations and we have them at every special occasion or holiday! One thing I would suggest, we always used Grey Poupon Dijon mustard to dip them in and they are fabulous, it’s the perfect compliment to the spinach,cheese,+stuffing mix,YUM! I think I may need to make some this weekend !!!

March 19, 2012 - 11:33 pm

SicilianAuntie - Do you think Olive Oil could be used instead of butter. Or half Olive Oil and half butter?
These soumd so yummy!

March 19, 2012 - 11:38 pm

srlacy - Hi SicilianAuntie-

I have not tried this, so I cannot say for certain. If you do end up trying it and it works, please let me know.

March 31, 2012 - 6:43 pm

Brenda - I have made these for a number of years, but have changed things up a bit as i’m prone to do…now with eating Gluten-free for the past couple of years, i’ve been using gluten-free crumbs instead of the pepperidge farms stuffing mix, adding a bit of seasoning and as i like the mayonnaise and spinach taste, often use some of that instead of butter…gives it a great flavor along with some sesame seeds an additional texture…egg whites also work with this~ a lovely recipe with marinara sauce, pasta or polenta! a family favorite~

April 2, 2012 - 4:28 pm

beth james - Are they good cold or do they need to be served right from the oven?

April 2, 2012 - 5:26 pm

srlacy - Hi Beth-
I’ve had them both ways, and they are great either way (although I am a little partial to them warm 🙂 )

April 4, 2012 - 5:26 pm

Pam - I made these spinach balls tonight and didn’t use any butter, they were probably drier than they would be if the butter were added, but they were delicious! I will definitely be making them again.

April 5, 2012 - 1:13 am

Katy - Do you think if I added sundried tomatoes they would taste good ?

April 5, 2012 - 6:03 am

srlacy - Sure!

April 9, 2012 - 2:11 pm

Ginger - Made these as a side dish for Easter and they were a big hit! I had doubled the recipe, which ended up being waaay more than I needed. So, today I pressed the remaining mixture into a jelly roll pan, baked, and cut into squares. My picky, non-veggie eater loved it! We are going to press it thinner next time and use it for a pizza crust!

April 19, 2012 - 3:11 pm

Jamie Harrison - I can’t see the first half of the recipe because the “Find us on Facebook” widget is on top of it. Very strange. I skimmed through the comments and I seem to be the only one having this problem…maybe my computer is having issues. I’ve pinned this recipe so hopefully when I come back another day I’ll be able to see it. 🙂

April 19, 2012 - 3:39 pm

srlacy - Hi Jamie-

Thanks for letting me know. I don’t know what happened with that, but you are the third person today to notify me. Weird. I deleted the widget, so maybe it will be gone now. Let me know if it doesn’t work for you.

May 21, 2012 - 3:39 pm

Amanda - These look great! I was thinking of making them as appetizers for an outdoor party this summer. Can they be made a day or two ahead of time and then reheated prior to serving? How would they taste after sitting out for 1/2 hour or so? Thanks so much!

May 21, 2012 - 3:41 pm

srlacy - Hi Amanda-

Yes, you can make them ahead of time, and then just reheat them in the oven (I would try 250 or 300 degrees until they are warmed through-maybe 10-15 minutes or so.)

They will be fine if they sit out for a half hour-but hopefully they won’t last that long!

May 29, 2012 - 12:24 am

Teresa - I made these recently and they turned out to be moist and chewy… They also made a lot more than the recipe intended…Did I do something wrong? I was hoping for something a bit firmer or crispier actually. They did have a good flavor and did make the kitchen smell wonderful. My family could not get enough to eat and we had so many that we had to freeze some of them (curious to see how they turn out after freezing).

May 31, 2012 - 8:57 pm

Tammy - I made them without butter or without the eggs and used soy protein powder to hold and bind them with a little splash of vegetable broth. They were wonderful and 100% vegan.

June 7, 2012 - 12:55 pm

carolyn - do you have to add the stuffing mix to them?

June 7, 2012 - 5:37 pm

srlacy - Hi Carolyn-
The stuffing mix is a pretty hefty component of the recipe. Off the top of my head, I can’t think of anything to substitute in its place. If you have any ideas or try anything, please let me know.

June 12, 2012 - 5:51 pm

maryanne - I have made this recipe many times, but add a spicy sausage to it for the perfect spinach meatball! It is often requested for potlucks. No sauce even needed….

July 16, 2012 - 4:53 pm

Michelle - These look fantastic and I couldn’t wait to try them, so I made a few subs with things I had on hand. I swapped in some cooked barley for the stuffing and used fresh uncooked baby spinach. I also omitted the butter completely. Wasn’t sure how they’d come out (and they probably are more different than the above recipe than not, but…) but they tasted fantastic.

July 17, 2012 - 3:58 pm

Brenda - I love these and have made a variation of these over the years–being vegetarian, we use them instead of meatballs only just atop the marinara and/or white sauce on the spaghetti. now, also gluten-free, i have created a version without the Pepperidge Farm stuffing mix –due to the GF…and they continue to be very tasty!

August 11, 2012 - 9:13 pm

Kristin - This has been a holiday staple in my family for years. We omit the garlic and add a dash of nutmeg–sounds strange but it’s delicious!

September 19, 2012 - 10:35 pm

Rachel - These are truly amazing. I wasn’t sure what to expect but they are up there on my top comfort foods. We have been making them for a few months and substitute them for meatballs since I’m vegetarian. Our family calls them Meatlessballs. I just did a blog post about them (referencing your site of course). http://birthingme.blogspot.com/2012/09/spaghetti-and-meatlessballs.html

September 19, 2012 - 11:38 pm

Elizabeth - As a sub for stuffing, try cooked Quinoa. I’ve seen lots of quinoa ball recipes, so I would think it would work fine.

September 30, 2012 - 8:21 pm

Mahek - I just tried it, they were amazing…easy to make and delicious! Thanks! 🙂

October 7, 2012 - 10:30 pm

Spinach Bites | relativetaste - […] Adapted from The Curvy Carrot. […]

October 28, 2012 - 12:44 pm

Elizabeth - Hi..I’m making these today, but my concern is what liquid ingredient is going to make the stuffing moist? Thanks…

October 28, 2012 - 12:46 pm

srlacy - Hi Elizabeth-
You will find that the butter, slight moisture from the drained spinach, and the eggs help bind everything together. Good luck-these are awesome!

November 1, 2012 - 10:51 pm

Becca - My 18 month old son eats these like no bodies business. I live that he is eating spinach and loving it! Thanks for the recipe!

November 3, 2012 - 8:41 pm

Heather - Stove Top stuffing for Pork is vegetarian! I’ve been a vegetarian almost my entire life and that’s the one Stove Top that I can eat. 🙂

November 11, 2012 - 6:28 am

Nicole - Hey, thank you for this recipe.
What is ‘stuffing mix’? We don’t have that here, what can I substitute it with?
-Nicole

November 11, 2012 - 4:51 pm

srlacy - Hi Nicole-

You can use an equivalent of dried bread crumbs mixed with your favorite herbs.

November 19, 2012 - 2:09 am

bianca - im trying these for the first time on thanksgiving, my question do i need to make the stuffing completel and then add it? Or just throw it in as packaged?

November 19, 2012 - 9:48 am

srlacy - Hi Bianca-

Just throw the mix in dry-no need to cook it. It will help bind everything together and soak up the moisture from the eggs and spinach. Enjoy! These are awesome!

November 22, 2012 - 4:14 pm

Ginny Patrick - Made these for our Thanksgiving appetizer…family decided the recipe was a “keeper”. Served them with yogurt ranch dressing…should be served a little warmer but still good. Will need to up the “savory” a bit to suit the taste of our family. Recipe is going into my “cookbook” and will definitely be made again.

November 23, 2012 - 12:05 am

Sangeeta - Lovedddd this recipe! I used 1 tbs flax meal with 1 tbs water for each egg required. It held together very well!! I will probably try it in a clean eating style soon!!! Sooo excited it was wonderful!

December 13, 2012 - 11:16 am

jamie - I would like to prepare the mixture tonight, put in the fridge and then actually bake them tomorrow night for a dinner party. Is that better than baking them tonight and then reheating them tomorrow? Thanks!

December 13, 2012 - 11:19 am

srlacy - Hi Jamie-

I would assume that either way is fine. If you do make them tonight to bake tomorrow, be sure to cover them well so that they do not dry out too much in the fridge. I might put a piece of damp paper towel over them to hold in the moisture.

December 21, 2012 - 1:50 pm

Annette - I have a variation of this recipe (same ingredients just different quantities) from years ago. I wanted to try yours because the recipe I had tended to be a bit dry. I made them last night for an event and loved them. I served with marinara (I had always just served them by themselves in the past). The marinara complimented the bites perfectly. Thanks for a great variation on an old favorite.

February 21, 2013 - 9:47 pm

Val - Get a thick piece of salmon and slice it open in the center….Use the Spinach Bites to stuff the open slit. Bake it until the spinach turns golden brown. So delicious!

February 24, 2013 - 3:26 pm

Desiree - I’ve made these before for my toddler and she completely turned her nose up at the ball shape. I pressed them into the jelly roll pan and she’s asking for more!!

Whoever you are, I want to find you and hug you – I can’t get my kid to eat veggies ever!

And of course, I want to hug the poster – these spinach bites/bars are amazing!!

February 26, 2013 - 2:52 pm

Myia - great idea !!

March 15, 2013 - 9:29 pm

Paula - Would like to print out the recipie for the savory spinch bites but i don’t see anywhere t do that.

April 11, 2013 - 7:44 pm

kar0319 - I know this is a little after the fact, but I just saw this blog and wanted to say that on either http://www.cooksillustrated.com or http://www.cookscountry.com (they are part of America’s Test Kitchen) there is a recipe for homemade stuffing mix that, like everything else they make, is delicious.

April 11, 2013 - 7:49 pm

kar0319 - I have been making these for years and years and wanted to mention that in my recipe the mixture is chilled for an hour or so to let the stuffing mix soften a bit and the consistency firm up – and then the spinach balls are also rolled in parmesan cheese before baking. Both steps add a lot to the success of the recipe in my opinion. They’re so good we’ve never even used a dipping sauce for them, but this blog has given me food for thought, so to speak.

April 13, 2013 - 2:23 am

Sara - Midnight munchies due to reading cooking blogs… and the only things I had on the fridge (that fullfil my needs) are spinach, tomato sauce and mayo, lol. I gave them a try though. 😛

Amazing recipe! I’ll be giving it a try as soon as I can get the stuffing. Thank you SO much for sharing. 😀

April 15, 2013 - 11:20 pm

Jessica B. - I saved this recipe thinking that these spinach bites looked like a great idea for my son (14 months). Of course I had to taste test them, and all I can say is that he may have to fight me for them! Thanks for sharing!

April 26, 2013 - 2:21 pm

shanel - can these be made then stored for a WEEK befor eating?

April 26, 2013 - 3:02 pm

srlacy - Hi Shanel-

I personally use the 3-day rule when it comes to storing leftovers, and I would apply this here. What you could do is make them, and then freeze them-just to be on the safe side. Just reheat them in the oven accordingly-probably at 250 degrees for about 10-15 minutes or so, making sure to check them as they bake.

April 28, 2013 - 2:57 pm

Aimee - Do these have to be served straight out of the oven? Or are they still good served room temp?

April 28, 2013 - 8:25 pm

srlacy - Hi Aimee-I think they are better straight from the oven, but they should be ok at room temperature, too.

May 4, 2013 - 2:01 am

Ruth - Can these be prepared (not cooked) and saved for the oven next day?

May 4, 2013 - 9:59 am

srlacy - Hi Ruth-

I think you should be able to prepare them all the way up to the baking step, and as long as you cover and refrigerate them until the next day, you should be fine! Good luck!

August 7, 2013 - 4:43 pm

Karen - Has anyone tried keeping these warm in a crockpot? Just wonderin’!

September 25, 2013 - 7:17 pm

Savory Spinach Parmesan Bites | Love to be in the Kitchen - […] Spinach Parmesan Bites Recipe slightly adapted from The Curvy Carrot Yields: 18-24 Spinach Bites Ingredients: 1 stick unsalted butter 1 small onion, chopped (about ½ […]

November 6, 2013 - 10:50 am

Spinach Bites - […] Recipe adapted from The Curvy Carrot. […]

November 11, 2013 - 11:14 pm

Recipe: Spinach Bites | Saucy Spatula - […] This recipe is adopted from The Curvy Carrot. […]

December 30, 2013 - 11:59 pm

#47- Spinach Bites (Depends on the dipping sauce) | helsingersinthekitchen - […] Add onion and cook until the onions are translucent and soft, about 5 minutes or […]

January 20, 2014 - 11:13 am

10 Spinach Recipes | Un - ComplicateUn – Complicate - […] Recipe and Photo credit: www.thecurvycarrot.com […]

January 25, 2014 - 1:53 am

Sara - Tried these twice, both times with fresh wilted spinach and plain bread crumbs instead of a stuffing mix, and they turned out great! Will make again!

February 7, 2014 - 1:04 pm

Susan - These sound good. Do you think Feta cheese could be substituted for the Parmesan making them a little Greek like?

February 7, 2014 - 1:06 pm

Susan - Hi, what do you think about substituting Feta for Parmesan?

February 7, 2014 - 1:16 pm

srlacy - Hi Susan-

I think that sounds pretty good. Let me know how they turn out!

April 12, 2014 - 3:29 am

laura - Parmesan cheese isn’t vegetarian, it’s made from animal rennet.

April 12, 2014 - 10:04 am

srlacy - Hi Laura-

While I agree with you that MOST parmesan cheeses are made with animal rennet, there are many brands out there that use other enzymes for making cheese, including Parmesan. Whole Foods actually has a great line of vegetarian cheeses, including a grated Parmesan, just to name one.

April 29, 2014 - 9:12 am

From Pinterest to Plate: Savory Spinach Bites | - […] Jennifer on March 26, 2012 in Cooking, Pinterest, Vegetarian The Curvy Carrot […]

September 19, 2014 - 11:15 pm

101 Bite-Size Party Foods - TheBangkokGlobe - […] Get the recipe at The Curvy Carrot […]

September 30, 2014 - 1:29 pm

Uma Centena de Comidinhas Bonitinhas e Gostosinhas #101 Bite-Sized Party Foods | Chateau do Vinnie - […] Get the recipe at The Curvy Carrot […]

October 1, 2014 - 3:19 pm

Pop-eye Food / Super-Healthy Spinach ¦ Midweek Meals | ForagesandFinds | Just another WordPress site - […] are some other interesting recipes I found that use spinach too: Baked Spinach Gratin with Cheese Savoury Spinach Bites ‘Popeye’ Hummous!  » mmmm food…, storecupboard cookery » Pop-eye […]

November 20, 2014 - 6:54 pm

Jeanie - A 1/2 stick of butter seems like a lot to saute one small onion and a clove of garlic. Is the intention to pour off the remaining butter into the mix with the other ingredients?

November 25, 2014 - 9:35 am

31 Healthy, Last-Minute Thanksgiving Side Dish Recipes - […] 20. Savory Spinach Bites […]

November 29, 2014 - 5:17 am

31 Healthy, Last-Minute Thanksgiving Side Dish Recipes | Check Now - […] 20. Savory Spinach Bites […]

December 13, 2014 - 8:44 am

Cristina - I made this and brought it to a holiday office party, and they were a hit. Delicious! Fast and east to make. Some people couldn’t believe there wasn’t any meat in them. Adding this to my recipe box :o)