11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Garlic Grilled Cheese
This recipe is one I remember from high school. We only had it a few times, but it made a place in my memory. We would have it when the family was busy but still wanted a dinner we could all sit down and spend time with each other for a bit. It has great flavor but it is extremely quick with few ingredients and little prep time.
It is a great spin to an already great sandwich. The garlic adds a special surprise to the four cheese blend that makes this grilled cheese stand out. A few tips for this recipe, don't skimp out on tasty bread, it really makes a difference. Fresh bread from a bakery makes this elementary school lunch seem more like a gourmet dinner. Also, try dipping the grilled cheese in marinara sauce to add even more flavor! Lastly, I was fortunate to find a four cheese blend by Sargentos that had the exact cheeses I was looking for. Plus, they were already shredded!
Garlic Grilled Cheese
adapted from Rachael Ray
Ingredients
2 Tbsp. extra-virgin olive oil
3 Tbsp. butter
1 garlic clove
8 slices bread (I used vienna)
1 package Sargentos shredded cheese blend containing Provolone, Mozzarella, Asiago and Romano
*or you may buy each individually (1 c. shredded for each, except 1/2 c. shredded for Romano)
Instructions
1. In a small skillet over medium low heat, warm oil, butter, and minced garlic for about 3 minutes. Remove from heat.
2. Dip one side of the bread slice in the garlic butter mixture and place buttered side down on a large skillet over medium high heat. Do for 3 more slices.
3. Top the four bread slices with even amounts of the cheese blend.
4. Dip one side of the last four bread slices in the garlic butter mixture. Garlic butter side up, place on top of the bread and cheese to create a sandwich.
5. Flip the grilled cheese once the bread on the bottom is golden brown. Turn the heat down if you notice the bread is browning but the cheese is not melting.
6. Remove from skillet once both sides are browned to your liking and the cheese is melted. Cut in half, if desired.
7. Enjoy!
Pin ItMargarita Cupcakes
I have been planning to make these cupcakes all week, by Thursday night all the anticipation turned into was me craving a real margarita. On a Thursday night, you can't say no to that craving and needless to say giving in made the wait for these guys a lot less painful. Not only is tomorrow Cinco de Mayo but Mifflin Street block party too. These were perfect for my more classy weekend plans. I don't actually plan to go to Mifflin. Instead, I will be enjoying one of these bad boys, with a real margarita on the side watching the chaos from my balcony. There might also be one or all of these in addition to the cupcakes to make it a real fiesta: black bean & bacon taquitos, red chile rice, drunken pinto beans, tomatillo salsa or Mexican macaroni. Its a go big or go home kind of day!
Now about the cupcakes. They actually taste like a margarita, without the tequila being overpowering (for the tequila haters out there). I would recommend using a decent white/silver tequila. The same thing holds true with booze as wine: cook with something you would want to drink. The buttermilk and lime juice adds a nice tang to the super moist cupcake. The frosting is sweet and a bit salty, just like a margarita should be. These are not just good for Cinco de Mayo but any summer pot luck or BBQ. They don't take any more time than your standard cupcake, but the wow factor is bigger. When you do make these, which I know you will, plan on making them in the afternoon and enjoy a nice margarita on the side while they bake and cool.
xo
April
Makes 12 cupcakes, adapted from Brown Eyed Baker
Ingredients:
Cupcake:
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 eggs
Zest and juice of 1 1/2 limes
3 tablespoons white tequila (such as Jose Silver, Milagro or Patron)
1/4 teaspoon vanilla
1/2 cup buttermilk
Frosting:
2 sticks butter, softened
2 cups powdered sugar
2 tablespoons tequila
Juice of 1/2 a lime (about 1 tablespoon)
A pinch of coarse salt
Instructions:
- Preheat the oven to 325F. Line a 12 cup muffin pan with liners and set aside. In a medium bowl whisk together the flour, baking powder and salt.
- In a mixer with a paddle attachment on medium-high speed, beat the butter and sugar until light and fluffy (about 5 minutes). Reduce the speed medium, adding the eggs one at a time until incorporated.
- Scrape the sides down and add the lime zest and juice, tequila and vanilla, mixing until well combined (it will start to curdle, but do not worry it will all come together).
- Reduce the mixer speed to low, adding the flour and buttermilk in alternating batches, starting and ending with the flour. Mix until just combined and give it one last stir with a spatula.
- Divide the batter evenly between the tins and bake for 20-25 minutes or until slightly golden and when a toothpick is inserted moist crumbs come out. Cool the cupcakes in the pan for 5 minutes and then transfer to a rack to cool and brush with 1 tablespoon of tequila (I put the tequila in a glass to make a margarita in later with the leftover tequila!). Cool completely before frosting.
- To make the frosting, whip the butter in an electric mixer on medium-high for 5 minutes. Reduce the speed to low and gradually add the powdered sugar, scraping down the sides occasionally. Once it is well incorporated, add the tequila, lime juice and salt and mix until the frosting is light and fluffy. Frost the cupcakes and garnish with a lime wedge and zest. Enjoy!
Strawberry Banana Smoothies
The weather today is gorgeous, so Nate and I decided to do some studying outside. I'm in finals studying mode and a little treat while studying is always good for the brain and provides me with a little extra motivation. What better treat to enjoy on a warm, sunny day but a smoothie (or maybe a cold beer)!
These are the ingredients and approximate measurements that I used when making my smoothies. I use a small blender, like a Silver Bullet, so each amount makes about one smoothie, depending on the size of your glasses. Feel free to adjust measurement amounts to create the consistency you prefer. It would also be very yummy adding different types of frozen berries!
Ingredients
- 8 - 12 frozen strawberries
- 2/3 of a banana
- 2/3 cup low-fat frozen yogurt
- 1/4 cup skim milk
- Other frozen berries (optional)
- Add about half of ingredients to small blender and blend for 30-60 seconds. (I usually add the frozen strawberries last so they're closest to the blade to make sure they get well blended.)
- Add the rest of ingredients and continue blending.
- Pour in a glass and enjoy!
Pin It
Grown Up Pink Lemonade
As many may know, the four of us who contribute to the blog met three years ago in the dorms. While living together, our guy friends made a list of things to do before college ended. We wanted to top them! So, the Epic List was born. It is, for obvious reasons, more girly and fun. Homemade pizza, check. Start a dance party, no big deal, it happened. Wine and dine, check. Beer cocktail, unfortunately was not completed...yet.
As Brittany and I were reminiscing about the list and beer cocktail, it occurred to us that it was added to the list even after it was mounted to the dorm door and events were crossed off. It was a pretty big running joke for us though. I, April, went out and bought a ladle, just for the occasion. We were going to use a leftover animal cracker container to mix it up in. Remember people, we lived in the dorms and there is only so much at our disposal. Sadly, it didn't get accomplished while living in the dorms. Three years later and here you have it!
This cocktail is a more grown up version of what we would have made three years ago. Be careful with it too. I had a friend freshman year call this a "Pink Panty Dropper". It tastes like pink lemonade, which is why it could result in such ridiculousness. Using good vodka is a necessity, such as Stoli or Absolut. This will make a great pitcher cocktail for you next party. It is pink, girly, lemony, refreshing and cute.
We are being a little bit of rule breakers with this beer cocktail. The rule was all four of us had to be present in order to check anything off. Seeing as Kelsey and Emily are in Spain for the next two months, I think we can get away with checking it off. Our fun and epicness can't stand up to European adventures, lets be honest.
Ingredients:
2 cups good quality vodka1 (quart sized) packet Crystal light pink lemonade1 1/2 cups (2-12ounce cans) diet cherry 7UP1 (12 ounces) can light beerOodles of iceLemon wedges, for garnishRaspberries, for garnish
Instructions:
- Pour the vodka and Crystal light into a large pitcher.
- Fill the pitcher half way with ice.
- Pour the remaining ingredients into the pitcher, stirring to combine.
- Serve immediately, with garnishes.
Pin ItFunfetti Birthday Cake Doughnuts
These are the best doughnuts I have ever made! They may be close to the best doughnut I have ever had, or at least right up there. This is saying a lot because I love doughnuts. AKA I eat and try loads of them, whenever I get a chance.
These make the perfect alternative to cake, when you plan to celebrate a birthday at 10AM. Although, I am not above eating cake for breakfast some people are. Put cake in a doughnut form and BAM you've got yourself breakfast. All those eating cake for breakfast haters think they aren't eating cake, but they are. Tricky.
This recipe is awesome too, so easy. I made these before work, managing to fry and photograph them and then drive 20 minutes to work. There was only a little bit of rushing, but then again I lolly gag a lot. Doing things like taking pictures with my phone instead of my camera. Ending up with a better pictures on my phone actually. Can you tell which one it is?
The hardest part about making them for me was getting the oil to the proper temperature. I think it is my lack of patience, turning the heat to high does not save you time. It just makes you have to wait for the oil to cool back down, lame.
In addition to being easy, these just taste and look amazing. Not too sweet. A little bit crispy on the outside and moist on the inside. Other recipes I have tried in the past tend to be dry or have a weird filmy-skin on the outside. Yuck. Come one who doesn't love rainbow sprinkles, too cute. They are even good a several hours after frying, if they last that long! They won't last that long though, trust me.
xoApril
Adapted from Spoon Fork Bacon
Ingredients:
1 quart vegetable oil
Doughnuts:
1 tablespoon vegetable shortening
1 egg yolk
1/2cup granulated sugar
1 3/4 cup plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 cup (3 ounce) jimmie sprinkles
1/2 teaspoon salt
1/2 cup whole milk
3/4 teaspoon vanilla
Glaze:
1 cup powdered sugar
1-2 tablespoons whole milk, depending on desired consitency
1/2 teaspoon vanilla
Sprinkles
Instructions:
- Preheat the oil to 365F
- Whisk together the shortening, egg yolk and sugar, until well combined.
- In another bowl, whisk together the flour, baking powder, sprinkles and salt. Combine the milk and vanilla, in a measuring cup.
- Alternate adding the flour and milk to the sugar mixture until the dough just comes together.
- Turn the dough out onto a clean surface and knead until smooth, 3 to 5 minutes.
- Lightly flour the surface and roll the dough out to 1/2 inch thick.
- Use a 2 to 2 1/2 inch circular cookie cutter, glass, or mason jar lid to cut out the doughnuts. Use a small piping tip, 1/2 inch, to cut out doughnut holes.
- Carefully drop 3 to 4 doughnuts into the oil frying for 2 1/2 minutes, flipping the doughnuts after 1 minute.
- Drain on paper towels and repeat until all the doughnuts have been, re-rolling the scraps to make more doughnuts.
- For the glaze: whisk all the ingredients together, until smooth. Dip each doughnut top into the glaze, topping with sprinkles. Serve warm or at room temperature.
8 Temmuz 2012 Pazar
my muse?
I feel like whenever I'm searching for a way to give whatever I happen to be baking an inspired twist, I turn to the Almond Joy. That kind of makes her my muse, right? I use the feminine pronoun because I've decided that an appropriate name for this muse must be Joya. Joya d'Almond.
Too silly? Nah. Regardless of what she's called, or if she's ever called anything at all, she does good work. This latest creation began as a simple batch of cream cheese brownies, but ended up as almond brownies with a coconut cream cheese swirl. 
That's what I call gooey.
Lots of different textures (I used both shredded coconut and coconut extract to flavor the cream cheese filling) and lots of delicious flavors join forces to create a decadent and relatively easy and quick dessert!
Joya d'Almond Brownies
Brownies:
6 tablespoons butter
4 ounces unsweetened chocolate, chopped
2/3 cup granulated sugar
2 eggs, room temperature
1/2 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup almonds, sliced
Filling:
8 ounces cream cheese, room temperature
1 egg yolk
5 tablespoons granulated sugar
1 teaspoon coconut extract
1/2 cup sweetened coconut flakes
Preheat oven to 350 degrees. Spray a 9-inch square pan with non-stick spray or grease lightly.
Melt the butter and chocolate in the microwave or over low heat, stirring until smooth. Beat in the sugar and eggs. Mix in the flour, cocoa powder, and salt, then add in the vanilla. Stir in the almonds. Spread evenly in the prepared pan.
In a separate bowl, beat together the cream cheese, egg yolk, sugar, and coconut extract until smooth. Stir in the shredded coconut. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter. Bake for 30 minutes, or until the batter in the center of the pan feels just set. Let cool, then cut the brownies into squares, rectangles, hearts, what-have-you.
powdered sugar powwow
Let's be honest--cheesecakes take a lot of work to make, especially when compared to a batch of cupcakes. You've got the endless beating of the cream cheese before and after adding your sugar and eggs. You've got the repetitious scraping of the bowl. You've got the foil and the water bath and the hour of baking and the hour of cooling and the hours of refrigerating. For someone who appreciates a little instant gratification, a cheesecake is not an apt choice!
What's more, I don't necessarily like the way cheesecake tastes or feels in my mouth, but I do like the concept of strawberry cheesecake, especially if the strawberry portion overwhelms the cheesecake part. With that in mind, I made some cupcakes that would hopefully mimic everything I love about strawberry cheesecake and omit all that I dislike.
The cupcakes are a dense vanilla pound cake, the filling is a simple cream cheese frosting mixed with a bit of strawberry pie filling, and the frosting is a buttercream flavored with strawberry jam. There's plenty of strawberry flavor, just a wee taste of cream cheese, and all kinds of sweetness--just what I like. Some might argue that I've done just as much work on these as I would on a cheesecake, and to these people I say, "You're absolutely right." However, I like the end result much, much better.
Strawberry Cheesecake Cupcakes
(makes about 18 cupcakes)
Cupcakes:
1-1/2 cups cake flour, sifted
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup unsalted butter
1-1/2 cups granulated sugar
1/2 cup sour cream
3 eggs
1 teaspoon vanilla extract
Cream cheese filling:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
1/2 cup strawberry pie filling
Strawberry buttercream frosting:
1 cup unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/4 cup strawberry jam
Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners.
Sift together flour, salt, and baking soda into a medium bowl; set aside.
With a mixer in a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla. Add flour mixture alternately with sour cream.
Scoop the batter into each cupcake liner, filling about 2/3 full.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool in tin for 15 minutes. Remove from tin onto a cooling rack.
To make the cream cheese filling, cream together the cream cheese and butter until smooth. Mix in the vanilla. Mix in the powdered sugar 1/2 cup at a time, then fold in the pie filling.To make the frosting, with an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after both additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. Frosting will be very pale and fluffy. Add vanilla and jam, and beat until frosting is smooth.
To fill the cupcakes, carve out a cone-shaped hole (and immediately eat the cone)(after schmearing it with frosting, of course) and carefully squirt or spoon the cream cheese filling inside. Apply frosting generously to cupcakes and devour.
everything's coming up...lavender
I'll be honest--the idea of eating flowers is a bit weird to me. Now, I don't mean broccoli or cauliflower or capers. I'm talking about those heavy-smelling, colorful, meaningful-gesture-type flowers. 
I've never eaten squash blossoms or anything rose-flavored. Jasmine isn't my cup of tea and I've never even seen daisies that were meant to be consumed. Everything changed when I received some lavender buds with which to play and promptly decided to combine them with lemon for a particularly refreshing and floral batch of spring-appropriate cupcakes.
How did they turn out? The cupcakes are fluffy and bright with citrus, and the curd provides a powerful note of lemon that's necessary to compete with the lavender in the frosting--it's potent stuff! All in all, there's a nice balance between the two dominating flavors, and the light frosting was the right choice to pair with the curd-laden cupcakes.
Go on--embrace spring while it's still around and before the whole heat of summer barges in!
Lovely Lemon Lavender Cupcakes
(based on these by Martha)
(makes 12 cupcakes)
Cupcakes:
1 cup + 2 tablespoons all-purpose flour
3/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
2/3 cups granulated sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
1/2 teaspoon vanilla extract
3 large eggs, room temperature
Lemon Curd:
3 egg yolks
6 tablespoons sugar
1/4 cup fresh lemon juice
1 1/2 tablespoons heavy cream
3 tablespoons unsalted butter, cut into pieces, cold
1 teaspoon freshly-grated lemon zest
Frosting:
1 cup heavy whipping cream, chilled
1/4 cup granulated sugar
1 tablespoon dried lavender buds
First, make the lemon curd:
In a heavy saucepan, whisk together the egg yolks, sugar, lemon juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil. Strain the curd into a bowl and stir in the zest. Cover the surface of the curd with plastic wrap and chill at least 4 hours and up to 2 days.
To make the cupcakes, first preheat oven to 325 degrees. Line standard muffin tin with paper liners. Whisk together flour and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.
Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
While the cupcakes are cooling, make the frosting by whipping the cream and sugar until stiff peaks form. Fold in the lavender buds. Alternatively, you can heat the cream, add the lavender buds, chill the mixture for a few hours, strain out the buds, then whip the lavender-infused cream. Either way works wonderfully, it just depends on whether or not you mind the presence of the lavender buds.
Carve out a cone-shaped bit from the top of each cupcake. Squirt or spoon in some of your lemon curd. Top the curd-loaded cupcakes with the frosting and eat!
i'm all shook up
As you might imagine, I make many, many treats for my friends, family, neighbors, and co-workers, and some are outright experiments. All are appreciated, but a rare few inspire hugs, squeals of delight, and requests for more. These cupcakes fall into that category. 
If I had any idea that simply including bacon in one of my creations would generate such a positive response, I would've done it much sooner. With all the buzz about the unveiling of Burger King's bacon sundae, I guess I should've known the cupcakes would be a hit.
So, what are they? Well, I'll tell ya. Elvis was my inspiration, and what a lovely inspiration he was. Banana cupcakes were filled with a fluffy and decadent peanut butter mousse and topped with smooth vanilla buttercream frosting. The finishing touch was a generous sprinkling of crispy bacon.
I think most people would love these, even if salty and sweet isn't their thing. While the bacon is undeniably salty, it's not overwhelming. Plus, the crunch is terrific. The mousse is lovely, too, and I'm thinking some fluffernutter cupcakes might be in order next. After all, marshmallow frosting is amazing.
In the words of Mr. Presley:A little less conversation, a little more action please
The King's Cupcakes
All this aggravation ain't satisfactioning me
A little more bite...{of cupcake! Posthaste!}
(makes 28!)
One batch of banana cupcakes
Peanut butter mousse:
1/2 cup smooth peanut butter
1/4 cup brown sugar, tightly packed
Pinch of salt
1 cup chilled heavy whipping cream, divided
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Vanilla buttercream frosting:
1/2 cup butter, room temperature
2 teaspoons vanilla extract
2-3 tablespoons milk, room temperature
2-3 cups powdered sugar, sifted
5-6 slices bacon, more or less, as suits your bacon needs, cooked crispy and chopped
Make the cupcakes and let them cool completely.
To prepare the mousse, using an electric mixer, beat peanut butter, brown sugar, and coarse salt in medium bowl to blend. With mixer running, gradually beat in 1/4 cup cream. Add another 1/4 cup cream and beat just to blend. Beat remaining 1/2 cup cream, sugar, and vanilla in another medium bowl until peaks form; fold into peanut butter mixture in 3 additions. Chill until ready to use.
To make the frosting, beat the butter with an electric mixer for a few minutes. Add the vanilla and milk and briefly blend. Add the powdered sugar gradually until the frosting is thick enough to spread easily. If the frosting is too dry, add additional milk until the desired consistency is reached.
To fill the cupcakes, carve out a cone-shaped hole (and immediately eat the cone)(after plopping on some frosting, of course) and carefully squirt or spoon the peanut butter mousse inside. Apply frosting generously to cupcakes, sprinkle the tops with the chopped bacon, and devour.
Note: The longer these go uneaten, the soggier the bacon gets. However, I don't think they'll go uneaten for long.
ah'll be bahck.
I've decided that tapioca is the Arnold Schwarzenegger* (or any other over-avid bodybuilder, for that matter) of thickeners. Why? Simply because it's super strong and, if we're being honest, a little bit gross.
*Ah, just kidding, Ahnold. You came to mind first because I recently rewatched Total Recall (quality eye-bulging effects and stimulating dialogue!). I'll be the first to admit that you've made some really enjoyable flicks in your time, and as I understand it, some people really liked you as the Governator.
Let's discuss tapioca. In the past, I've always used either cornstarch or plain, good ol' all-purpose flour to thicken my pies, so this blueberry pie was definitely an experiment. Admittedly, in those past pies, the filling has been quite runny more often than not (but always delicious!). Not so with this one, friends--that tapioca is powerful!
I can appreciate the impressive absorption abilities, but to me, it's not a pie if it's dry! What's worse is that you can actually see the unabsorbed little pearls of tapioca, and that absolutely taints an otherwise lovely pie. Yep, this was definitely an overuse of the tapioca. Solutions: Use less, or just stick with the cornstarch.
So other than my terrible trouble with tricky tapioca, this is an excellent pie, thanks mostly to a magnificent crust--it's flaky, buttery, and sturdy yet tender. Fresh or frozen blueberries will work, but if you can get fresh ones, do it! You can also adjust the amount of sugar to suit your tastes (3/4 cup would be plenty for those of you with a less dominating sweet tooth).
Hasta la vista, babies!
Blueberry Pie
(based mostly on a recipe from Joy of Cooking)
one batch of pie dough (enough for a double crust)
about 1/4 cup graham cracker crumbs, for extra absorption
5 cups blueberries, fresh or frozen
1 cup granulated sugar
1/4 cup tapioca
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
egg wash and granulated or coarse sugar, for top
Preheat your oven to 425 degrees F. Roll out your bottom crust and nestle it into the pan. At this point, I've learned that sprinkling some graham cracker crumbs (just a smattering, don't go crazy!) helps absorbs some juices...if you're using a reasonable amount of tapioca, of course. Set this aside.
Combine all the pie ingredients in a large bowl and gently combine. Pour into the prepared pan and store in fridge while you roll out the top half.
Place the top crust on, crimp the edges in a decorative fashion, and poke the top with plenty of air slits or decorative holes. Brush the top with egg wash and sprinkle with sugar.
Place a baking sheet underneath the pie to catch any overflow. Place in the oven and bake at 425 degrees F for 30 minutes. Turn the oven down to 350 degrees F and bake for another 25-30 minutes or until the juice starts to bubble out of the slits. Let cool completely before serving.
7 Temmuz 2012 Cumartesi
Individual Egg Bakes
I got the idea to put eggs and cheese and veggies in a muffin tin from a local restaurant who serves their "egg casserole" this way. It wasn't too long after I made these that I started seeing "mini quiches" pinned all over the place. So, call these what you will - they are super easy and super delicious. I found that they also freeze well and reheat beautifully in the toaster oven. (Perfect for taking to work for a healthy breakfast!)
The wonderful thing about these individual egg bakes, mini quiches, bites of yumminess, whatever you call them - is that you can use whatever vegetables and cheese that you like or have on hand. I'll give you the recipe for what I used, but I think there are probably limitless combinations. Peppers, onion, zucchini, spinach, even roasted potatoes (!), meatless or with bacon, ham, sausage, chicken, etc. -- get creative!
Start by combining the vegetables and meat in a medium bowl.
I used broccoli, mushrooms and keilbasa. In a large measuring cup, whisk together the eggs and milk.
Season with the garlic powder, and salt and pepper. Divide the meat and veggie mixture between 12 muffin cups.
Sprinkle with the cheese,
then pour the eggs over. The muffin cups will be mostly full.
Bake for 15-20 minutes or until eggs are set and tops are golden.
I love how nice these look,
and how chock full of veggies they are!
One year ago: Strawberry Scones
Two years ago: Strawberry Rhubarb Ice Cream
Three years ago: Frosty Coffee Pie
There are a lot more great recipes and ideas at Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Foods Wednesday, Whatcha Whipped Up Wednesday.
Individual Egg Bakes
1 1/4 cup cooked, chopped broccoli
1/2 cup chopped mushrooms
1/2 cup diced keilbasa
2/3 cup shredded Swiss cheese
6 eggs
1/2 cup milk
1/2 tsp. garlic powder
Combine the vegetables and meat in a medium bowl. In a large measuring cup, whisk together the eggs and milk. Season with garlic powder and salt and pepper. Grease a 12-cup muffin pan, and divide the meat and veggie mixture between the 12 cups. Top with the shredded cheese.
Pour the egg mixture evenly over the vegetables. (Muffin cups will be full). Bake at 350 for 15-20 minutes or until a knife inserted into a muffin cup comes out clean. Makes 12 individual egg bakes; plan on 2-3 per person.
Cherry Berry Almond Streusel Tart
Cherries and almonds are two of my favorite flavors. So I couldn't have been more excited that it was the combination for this month's Improv Challenge! I decided to fancy up a "fruit crisp" and turn it into a tart, maintaining the yummy and crunchy streusel-like topping, but adding a traditional pie crust.
This also gave me a good excuse to practice my crust making - it was my New Year's resolution (two years ago, but who's counting?) and I've made a couple now. I think this was my best attempt - I got a nice, tender crust which was relatively easy to work with.
I use the food processor for my crust. If you don't have one, you can just cut in the butter the old fashioned way and then stir, stir, stir.
If you use a food processor, fit the bowl with the metal blade, and combine the flour, salt, shortening and butter in the bowl.
Pulse 6 or 7 times until the mixture resembles coarse crumbs, but you still have a few pea-sized chunks of butter and shortening.
Now, with the machine running, add the cold water through the food tube. Continue processing until the mixture forms a ball.
Transfer to a lightly floured surface, and roll out - you want the piece to be slightly bigger than your tart pan.
(I know - there's a shadow on the dough. It's from my laptop, perched precariously on a Fresca box.)
Carefully transfer the dough to the tart pan, press into the pan and then trim the edges. (No pictures of this - too risky.)
For the filling, combine the cherries and berries
in a medium saucepan. Add the sugar and cornstarch,
and cook over medium heat until it comes to a boil, stirring often. Cook for an additional 2-3 minutes until it thickens.
Remove from the heat and add the almond extract, then pour the filling into the crust.
For the topping, in a small bowl combine the oats, flour, brown sugar,
almonds,
cinnamon and butter.
Use your fingers or a pastry blender to cut in the butter, then sprinkle the streusel over the filling.
I can hardly wait til this is ready to eat!
Bake for 30-35 minutes or until the topping is golden brown, then cool on a wire rack.
You can serve this warm or at room temperature. When you're ready to serve, remove the outside of the tart pan.
Isn't this so beautiful?
Serve with ice cream or whipped cream, and enjoy the delicious summer flavors!
Check out more Cherry and Almond combinations below. Get more recipe inspiration at It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bizzy's Recipe Box, Thursday's Treasures, Tastetastic Thursday, Food on Fridays, Foodie Friday, This Week's Cravings, Crazy Sweet Tuesday.
Cherry Berry Almond Streusel Tart
Crust:
1 1/4 cups flour
1/4 tsp. salt
3 Tbsp. cold butter
3 Tbsp. cold shortening
1/4 cup cold water
Filling:
2 cups cherries, pitted and halved
2 cups mixed berries (fresh or frozen)
2/3 cup sugar
3 Tbsp. cornstarch
1/4 tsp. almond extract
Topping:
1/2 cup oats
3 Tbsp. brown sugar
3 Tbsp. flour
3 Tbsp. butter
1/4 tsp. cinnamon
1/4 cup sliced almonds
For the crust, put the metal blade in a food processor and add flour, salt, butter and shortening to the bowl. Pulse until mixture is the consistency of coarse crumbs with some pea-sized pieces of butter. With the processor running, add the water through the feed tube, a little at a time, until the dough forms into a ball.
Remove the dough to a lightly floured surface and roll out slightly larger than your tart pan. Carefully transfer the crust to the tart pan, press in lightly, and trim the edges.
For the filling, combine the cherries, berries, sugar and cornstarch in a medium saucepan and cook over medium heat, stirring often, until the mixture comes to a boil. Continue to cook for 2-3 minutes until it thickens. Remove from the heat. Stir in the almond extract, then pour into the crust.
For the topping, combine the oats, flour, brown sugar and cinnamon in a small bowl. Using a pastry blender or your fingers, cut in the butter until the mixture is crumbly. Sprinkle over the top of the filling.
Bake at 350 for 30-35 minutes or until filling is bubbly and streusel is golden.
Cool on a wire rack. Serve warm or at room temperature. Makes 8-10 servings.