Cakemix Hack

Do you want your cake to taste like it ca,e from a bakery?


Garlic and Bacon Green Beans

Garlic and Bacon Green Beans

  • 1 pound fresh green beans, rinsed, ends trimmed
    1/2 teaspoon salt
    1 tablespoon olive oil
    1 tablespoon butter
    6 garlic cloves, minced
    6 bacon strips, cooked, drained of fat, chopped


  1. Bring a large pot of water to boil, add green beans (water should be just above the beans), and 1/2 teaspoon salt. Cook on medium-low heat for 5 minutes, drain the beans.
  2. Heat olive oil and butter in a large skillet on medium heat.
  3. Add minced garlic and cook it, constantly stirring, for about 30 seconds.
  4. Add chopped cooked bacon (drained of fat) and green beans.
  5. Sauté on medium heat for about 1 minute to combine all ingredients.
  6. Remove from heat.
  7. Taste and add more salt, if needed.

Freezer-Friendly Frittata Breakfast Sandwiches

Freezer-Friendly Frittata Breakfast Sandwiches
What makes a perfect breakfast sandwich in my book? The right ratio of warm bread to tender egg, and always plenty of cheese. Bonus points if vegetables find their way inside too! Well, to make the perfect sandwich even more perfect, how about one that can be frozen so that a portable breakfast is ready to eat after just a few minutes in the microwave? Say good morning to the frittata breakfast sandwich.

As much as I love runny egg yolks, they can be a bit messy to eat and the eggs have to be cooked individually, which means they don’t work well during the morning rush. Baked frittatas, on the other hand, are easy to throw together; they’re just the ticket when you want to make a big batch of sandwiches.


Frittatas are great blank canvases since you can really get creative with the fillings. I like sausage and a lot of spinach, but you can really use whatever you’d like. Once the eggs are baked, rounds can be cut out of the pan to fit English muffins, layered with cheese into English muffins, and frozen.

On those mornings when your stomach’s growling, you know you won’t have a break until lunch, and you only have a few minutes before you have to rush out the door, these breakfast sandwiches will be a lifesaver.


  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 8 ounces uncooked chicken or turkey Italian sausage, casings removed
  • 1 (5- to 6-ounce) bag baby spinach
  • 10 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon fine salt, plus more for seasoning
  • 6 (1-ounce) slices cheese, like cheddar, Monterey Jack, or Swiss
  • 6 English muffins, regular or whole-wheat


  1. Arrange a rack in the middle of the oven and heat to 375°F. Meanwhile, grease a 9×13-inch baking dish with cooking spray or oil.
  2. Heat the oil in a large skillet over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the sausage and cook, breaking the meat up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Add the spinach and cook until wilted and the liquid has evaporated, about 4 minutes. Transfer the mixture to the baking dish and spread into an even layer.
  3. Whisk the eggs together with the milk and salt in a large mixing bowl. Pour the eggs into the baking dish. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.
  4. While the eggs are cooling, place the English muffins cut-side up on a baking sheet and toast in the oven for just a few minutes, until the edges are toasted. If desired, you can brush the muffins with butter before toasting.
  5. Use a spatula to lift the eggs out of the pan and onto a cutting board. Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 6 rounds out of the eggs. (Save the scraps to make breakfast quesadillas.)
  6. Lay the bottom halves of the English muffins in a row on a work surface. Top each one with an egg round and a slice of cheese. Finish by adding the muffin tops.
  7. Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or airtight container. Freeze for up to 1 month.

Reheating Instructions

  • Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn’t get soggy.) Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the frittata is warmed through. (You can also toast the muffin top separately, if you’d like.)
  • Frozen breakfast sandwiches can also be reheated in a 325°F oven until heated through, about 30 to 40 minutes.

Recipe Notes

  • Hot breakfast sandwiches for a crowd: You can serve everything right away. Assemble the sandwiches after all the components are out of the oven, while the eggs are still warm. To melt the cheese, place the open-faced sandwiches in the warm oven for a few minutes, then add the toasted English muffin top.
  • Refrigerator breakfast sandwiches: You can also refrigerate all the sandwich components separately and assemble them when ready to eat. All the components will keep for up to 5 days.

Easy DYI Spice Blends

Easy DYI Spice Blends

Spices are one of the healthiest ingredients you can add to your food: They lend an intense punch of flavor to any recipe, and quality spice blends can make otherwise bland meat and vegetables exciting. What’s more, research shows that people think low-calorie food tastes better when it’s prepared with spices and herbs (the same goes for low-fat dishes). Instead of using extra oil or fat in your recipes to make them satisfying, try out these super-simple DIY spice blends.

Since you’re making them yourself, you know they’re free of scary ingredients like additives or preservatives—and they end up being cheaper in the long run! Most of the ingredients in these blends are probably already sitting in your pantry, too—so have at it!

Easy DYI Spice Blends

Cajun Spice Blend

  • 2 Tablespoons cumin
  • 2 Tablespoons coriander
  • 2 Tablespoons paprika
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • Cayenne pepper to taste (you can go as high as you want here—the more you add, the hotter it will be)
  • 1 Tablespoon dried oregano

This spice blend is great on grilled chicken, tofu, or even salads.

Greek Spice Blend

  • 1 Tablespoon garlic powder
1 Tablespoon dried basil
1 Tablespoon dried oregano
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried rosemary
  • 1 1/2 teaspoons dried thyme
  • 3/4 teaspoon ground nutmeg

Use this on Greek salads, when roasting vegetables with olive oil, or in hummus.

Pumpkin Pie Spice Blend

  • 1/4 cup ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons nutmeg
  • 2 teaspoons allspice
  • 1 teaspoons ground cloves

Some fun uses for this blend are: in oatmeal, on yogurt, or even on a peanut butter sandwich with sliced bananas.

Lemon Pepper

  • Zest from 3 lemons
  • 2 Tablespoons plus 2 teaspoons black pepper
  • 2 Tablespoons salt

This is great on chicken, on salads, or on popcorn.

Curry Blend

  • 2 Tablespoons cumin powder
  • 2 Tablespoons ground coriander
  • 2 Tablespoons turmeric
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoon cayenne pepper

I’d recommend using this any time you want to give dishes an Indian flair.

Italian Spice Blend

  • 2 Tablespoons dried basil
  • 2 Tablespoons dried oregano
  • 1 Tablespoon dried thyme
  • 1 Tablespoons dried rosemary
  • 1 Tablespoons garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt

This is perfect for lasagna or pasta dishes—and it even works well on sautéed vegetables with fresh garlic.

Chili Seasoning

  • 2 Tablespoons chili powder
1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
1/2 teaspoon beef bouillon
  • 1 teaspoon regular paprika
  • 1 teaspoon smoked paprika (or use 2 teaspoons regular paprika if you can’t find smoked)
  • 1 teaspoon MSG

This blend is an easy way to spice up chili recipes—or any southwestern dish, really.

Taco Seasoning

  • 2 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper (optional)
1/2 teaspoon salt
  • 1/2 teaspoon oregano

In addition to using this for taco meat, you can also mix it into refried beans, use it to flavor enchiladas, or stir it into Greek yogurtas a substitute for a “spicy sour cream.”

Indian Sweet Spice Blend

  • 1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
  • 1/4 teaspoon hing (a.k.a. Asafoetida; find it online or at Indian markets)
  • 1/2 teaspoon turmeric
  • Salt to taste (no more than 3/4 teaspoon)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander

This works great as a base for sautéed vegetables, in lentil soup, or any Indian stew. Just fry the spices in 1 Tablespoon olive oil until the seeds make a “popping” sound, add your vegetables/lentils/etc. into the pan, and heat until the food is cooked through.

Cream of Spinach Soup

Cream of Spinach Soup

  • 2 Tablespoons (20 g) onion, peeled, chopped
  • 1 teaspoon olive oil
  • 1/2 pound (277 g) fresh spinach, washed
  • 2 cups (480 ml) low sodium chicken or vegetable stock
  • 1 1/2 teaspoons cornstarch
  • 3 ounces (85 g) tofu


  1. In a large frying pan, saute onion in olive oil over medium heat until translucent about 4 minutes.
  2. Add spinach and cover. cook for about 5 minutes or until all spinach is wilted slightly stirring perodically
  3. Place all ingredients into a Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn on machine and quickly increase speed to Variable 10, then to High.
  6. Blend for 3-4 minutes or until heavy steam escapes fro the vented lid.

Cook’s Notes

  • 1 cup (156 g) frozen, chopped well-drained spinach may be substituted for fresh spinach
  • A great way to use leftovers” try different cooked vegetables in place of spinach.