Recipes Archive - Pimento & Prose

Finished egg nest cups with homemade sourdough bread, taken by Allspice Photography, LLC.

On-The-Go Egg Nest Cups

Love this super easy, super versatile breakfast for my On-the-Go Egg Nest Cups! This is a great way to use up extra meats, veggies, or cheeses you have in your fridge, and is so much fun for the kiddos to help customize what they want to add to their own for breakfast the next morning. Check out my other blog for more details and tips for making them here, and our feature from fellow blogger My Allergy Kitchen on her Dairy-Free Lockdown Recipes Blog Roundup!

Notes:

*We made our hash browns with potatoes from our garden, which we froze and used as the base of these on-the-go egg nest cups. Frozen or other store-bought hash brown potatoes work just as well for this recipe!
**If you’d like to add veggies to this, it makes it delicious! The veggies could be left over from another recipe or cooked the same day. Just chop into bite-sized pieces and saute in some olive oil in a pan until soft, about 3-10 mins.
I usually eat 2 cups for breakfast, they’re great if you zap them for 60 seconds in the microwave!
If you don’t have muffin cups, you can make this in a more quiche-like fashion using a 9″ glass Pyrex dish. Follow the same steps, but add everything into one pan instead of individual versions. If you’d like to double the recipe, use 6 scrambled eggs per Pyrex dish and one entire bag of shredded potatoes, divided evenly between the dishes.

The finished Gluten-free Pumpkin Cranberry Protein Muffins, taken by Allspice Photography, LLC.

Breakfast & Brunch
50m

Gluten-Free Pumpkin Cranberry Protein Muffins

These Gluten-Free Pumpkin Cranberry Protein Muffins are a perfect snack, dessert, or mid-morning pick-me-up! This recipe makes two dozen muffins and they stay good in the fridge for upwards of two weeks in a ziplock bag or Tupperware (although they’ve never lasted that long in our house when we’ve made them).

The ingredients used to make The Summer Berry mocktail for the Moms on the Move Podcast in Greenville, SC. Taken by Allspice Photography, LLC.

Once we mix the peach nectar and strawberry purée together, we add the sparkling lemon water to The Summer Berry mocktail for some citrus and bubbly elements! Taken by Allspice Photography, LLC.

Stir the lemon sparkling water into the peach nectar and strawberry purée mixture gently as to not lose all the bubbles! Taken by Allspice Photography, LLC.

He cuts the lemon peel for our garnish by carefully cutting a small slice of it away and against the rind. Taken by Allspice Photography, LLC.

Drinks & Alcohol
2m

Summer Berry Mocktail

This mocktail “The Summer Berry”, is the first of two themed drinks I created in honor of the Mom’s on the Move Podcast based out of Greenville, SC.

The “Jennifers” (both hosts are named Jennifer, which I love), created their local Facebook group and podcast because: “We want to empower each other and create a place for understanding, while also navigating tough topics, with a few laughs in between. We, as women and moms, are in this together.” Click here to connect with the Moms on the Move community, watch/listen to their podcast, and receive their exclusive biweekly newsletter. Pimento & Prose recipes and blogs are also currently featured in the Mom’s on the Move biweekly digital newsletters along with exclusive local recommendations & coupons to local Greenville shops!

Make sure to tag us @pimentoandprose and @momsonthemove_gvl when you make this exclusive cocktail at home and use the hashtags #summerberrygvl & #squeezethedaygvl too!

I used a ton of in-season, local produce for both of these drinks. The vision was to create something easy and fun to sip on for the women in my life who might not want to, or couldn’t drink alcohol for whatever reason (be it pregnancy, taking a break from drinking, etc.), but who still wanted to have a great tasting, balanced drink they could enjoy for themselves or scale up for a party!

We were also lucky enough to partner with a local Greenville restaurant, Limoncello, to be able to use their restaurant bar for some of our photos and videos for behind the scenes on how to make these drinks (check out our handles above for those later today)!

I also wanted both drinks to be related to each other with ingredients, so both feature lemon elements and fresh, in-season fruit for our area in them (strawberries in the mocktail, and grapefruit in the cocktail!).

Make sure to check out the sister cocktail to this one, the Squeeze the Day, at the link here!

Jamie then cuts a small incision long-ways into the lemon peel so it can hold onto the rim of our glass. Taken by Allspice Photography, LLC.

Double-straining the cocktail using a Hawthorne strainer and a fine mesh strainer (shown in the glass). Taken by Allspice Photography, LLC.

Our finished cocktail, garnished with a lemon peel, taken by Allspice Photography, LLC.

The finished cocktail, garnished with a lemon peel, taken by Allspice Photography, LLC.

Drinks & Alcohol
5m

Squeeze the Day Cocktail

This cocktail, “Squeeze the Day”, is the second of two themed drinks I created in honor of the Mom’s on the Move Podcast based out of Greenville, SC. I used a ton of in-season, local produce for both of these drinks. The vision for this was wanting something summery and citrusy, yet sweet to sip on for the women in my life to have a great tasting, balanced, and scalable drink they could make for themselves or for a party!

Moms are great at seizing the day, so loved the play on words with the fact that this had two fresh-squeezed juices in it too!

We were also lucky enough to partner with a local Greenville restaurant, Limoncello, to be able to use their restaurant bar and house-made limoncello for this recipe and some of our photos! However, their version of this tasty liquor is not available for at-home purchase or consumption, so we used normal store-bought limoncello for our recipe testing below.

You can find Frankly’s Grapefruit Vodka in the Upstate, SC area here for around $23-$24 a bottle at 19 Wine & Spirits in Greenville, Total Wine in Greenville, or Liquor XPress 3 in Easley, or if you happen to have another grapefruit vodka to use up at home, cheers, you can use that too! We loved the fact that Frankly’s had cinnamon, a touch of maple syrup as a sweetener, was #glutenfree, organic, and even Kosher as well!

Make sure to check out the sister mocktail to this one, The Summer Berry, at the link here!

Easy No Crust Apple Pie

This recipe for Easy No Crust Apple Pie was passed down to me from my grandpa on my mom’s side. We called him Papa! Some of my favorite recipes come from him, and we plan on adding more to the website this year.

A super easy dessert to make with kids requires less than 11 ingredients. It’s great to get rid of all the leftover fruit you have in your fridge!

The vessel you bake it in will change whether it turns out more “pie”-like or “cake”-like. This is based on how much space the “crust” is given to rise. As you can see by my pictures above, we used a shorter, stouter baking dish, so it turned out more cake-like. However, if you were to make this in a traditional pie tin, you would achieve a shallower “crust”.

Check out some of our other favorite fruit-related bakes here, with Rhubarb Raspberry Ginger Coffee Cake, Gluten-Free Pumpkin Cranberry Protein Muffins, and Guava Pastries – Two Ways.

Ingredient Notes:

*We used Country Crock’s plant butter (the stick version). If you can’t find the sticks in your grocery store, the tubs work just as well in the same measured amounts. Miyoko’s Cultured Plant Butter is a close second favorite for baking for us (usually found at Target or Publix)!
**You can very easily make this gluten-free by using 1-to-1 conversion flour instead of regular here. We love Bob’s Red Mill or King Arthur’s versions of this recipe.

Copycat Sonny’s BBQ Cornbread

Recipe Background:

My most popular recipe on the blog, this Copycat Sonny’s BBQ cornbread recipe is a crowd favorite! Went to Sonny’s BBQ* years ago and fell in love with their cornbread, and this is my homemade spin on their classic taste. We also recipe-tested multiple gluten-free cornbread mixes over the holidays to see which ones would work best with our existing recipe. These substitutions are below for making this Gluten-free as well! Check out another blog here for more kid-friendly and easy-to-make recipes at home with your family.

Recipe Notes:

You can substitute almond milk or oat milk here if you have other allergens.
For the Gluten-free recipe, use Bob’s Red Mill or King Arthur’s 1-to-1 conversion flour for the flour step below. You may need upwards of 1/4 of extra flour if the batter is looking too wet (this is a tip for both the GF and regular versions).
**For GF Cornbread mixes – We amended the ingredients on the GF side of this recipe based on what was needed for the most readily available box mixes we could test for us here in South Carolina. If you’re using a different box mix, use the recommended added ingredients they need to make the original recipe, then add the extra ingredients for our recipe, and follow the temperature they require on the box.
Doubling the original recipe is great for parties, it serves twice the amount of people and comes out amazing in a cast-iron skillet too! My pictures above show me making a double batch of the original, here are those quantities:
- 2 boxes Jiffy Cornbread Mix
- 2 Eggs
- 2/3 cup Soy milk (unsweetened original)
- 2 (8 oz.) cans of Creamed Corn
- 1/2 cup Sugar
- 2 heaping tbsp. Flour
- The instructions below remain the same. You may need to bake the doubled batch 10-15 mins longer depending on the pan or oven you use. We have not attempted to double the GF version yet, however, if you’d like us to add those instructions as well, let us know in the comments below!

*Please note: My interpretation of this recipe or the opinions on this recipe is in no way sponsored, endorsed, or the thoughts of Sonny’s BBQ Restaurant or its affiliates.

Italian & Pasta
52m

Dairy-Free Alfredo Sauce

This is one of my favorite recipes to make as it’s so comforting to have developed a recipe for one of my favorite sauces I missed since learning I was lactose intolerant, a dairy-free alfredo sauce! This one is super thick and creamy, and can be edited and changed by adding more veggies for a colorful kick, spice for a flavorful punch, or different varieties of non-dairy cheese to switch up the consistency or tanginess. Let us know your cool additions or what you added to your version in the comments below! We love to serve this with grilled chicken and pasta or some lemon pepper shrimp. This can easily be doubled to make a second batch that can be frozen for later (the pictures I’ve included above are from a double batch).

Desserts & Baking
1h 10m

Rhubarb Raspberry Ginger Coffee Cake

Growing up, I always remember my grandma having rhubarb in her garden and helping her make homemade strawberry rhubarb pies. 🥧 This is my non-dairy take on her classic rhubarb coffee cake recipe, with a raspberry ginger twist! This Rhubarb Raspberry Ginger Coffee Cake is perfect with a cup of tea, coffee, or a brunch get-together and makes a great snack warmed up.