Tag Archives: baking

Mini Muffin Quiches…Bacon, Spinach and Ham!

 

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I had such a blast cooking this recipe with my sister.  We served these delicious small bites for our Christmas morning brunch. 

A perfect party appetizer or classroom snack.  This is a great kitchen activity for the children and helps with eye and hand coordination. 

Ingredients

2 eggs, brown organic taste best here

½ cup whole milk

1 cup grated cheese; Cheddar, Colby Jack or any cheese you wish

2 boxes refrigerated pie crust dough, Pillsbury, or homemade tart shells (frozen is ok)

1 cup diced: ham, bacon, spinach, onion, mushrooms or any fresh garden vegetable

salt and pepper to taste

dried garden herbs: rosemary or French thyme

The dried garden herbs add a nice elegant flavor. A wonderful appetizer to serve if entertaining a crowd.

Recipe tip:  if possible, try not to use the processed shredded cheese.  It doesn’t bake as well and lacks the flavor.   Offer choice and get creative when choosing the quiche toppings.

IMG_9340Now let’s get to cookin’!

Preheat oven to 350 degrees, making sure the oven rack is centered.

In a large bowl, combine the eggs with the milk.  Beat together until fluffy.  Slowly add the shredded cheese.  Add the cooked vegetables and mix well.  Season with dried garden herbs, salt and pepper.

On a piece of parchment paper, roll the dough out into a flat circle.  Using a cup face down, press firmly to create circle cutouts.  Gently press the cutouts into the muffin pan.  Evenly spoon the quiche mixture into the mini pie shells.  Bake for 20 minutes, until lightly browned and puffed in the middle.

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Happy cooking friends and enjoy the party!

Yours truly with Love and Peace in my Heart,

G-xx

Ginger Pumpkin Bread

pumpkins

This simple yet wonderful quick bread is perfect for holiday entertaining.

Ingredients

12 tablespoons unsalted butter, melted (1 ½ sticks)

1 cup Swan’s cake flour

1 ½ cup all-purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger

2-3 small pinches ground cloves

1 teaspoon salt

1 cup granulated sugar

1 cup packed light-brown sugar

2 cups fresh pumpkin purée, or 1 can (15 ounces) pumpkin

3 eggs

1 tablespoon vanilla extract

If you don’t want to use the Swan’s cake flour then use 2 1/2 cups all-purpose flour.

For coating loaf pans:

Wrappers from the butter sticks

2-3 tablespoons all-purpose flour

plain loaf

How to prepare this ever so tasty pumpkin bread:

Preheat your oven to 350 degrees. Using the wrappers of the butter, coat the loaf pans with butter and flour.  Use two 8 ½ by 4 ½ inch loaf pans.  I often use my larger loaf pan if I’m giving away as a gift.

Using a large bowl, whisk together the dry ingredients. Flour, baking powder, ginger, cloves and salt.  Using a medium bowl, whisk together, pumpkin purée, melted butter, eggs and vanilla extract.

Add the wet ingredients to the flour mixture. Stir until the batter is completely combined.

Divide pumpkin batter into the coated loaf pans. Bake for about 50-60 minutes.  To test readiness, insert a toothpick into the center of the loaves.  When the toothpick comes out clean the loaves are ready to be removed from the oven.  Let cool for about 15 minutes and serve.

I like to drizzle a sugar glaze on top. It looks beautiful and tastes fabulous.  You can serve this quick bread in the morning with a cup of coffee or tea.  This super tasty pumpkin bread also makes a great late night snack!

Ginger Pumpkin Bread

Ginger Pumpkin Bread

How to prepare the Sugar Glaze:

1 ½ cups confectioners’ sugar

3-4 tablespoons filtered water

Using a small bowl, mix together the confectioners’ sugar and water. Using a whisk, combine until mixture is smooth and thick.  Transfer glaze to a measuring cup and drizzle over the loaves.  This sugar glaze will make enough to glaze two pumpkin loaves.

Happy baking friends!

Yours truly with Love and Peace in my heart,

G-