Mini Quiches

I am sitting at my desk trying to focus on work, but it is just not happening. The weather outside isn't helping, and I am sleepy.  By the way, my hands smell like onions, and I shall tell you why.  Today at work we had a going away party for a fellow co-worker. I have only known the woman leaving for a couple weeks and honestly I am going to miss her.  She is a wonderful lady and fun to work with. I was looking forward to getting to know her more, but I will just have to wait until we meet again.

Anyways, we had a brunch party for her, so we made delicious breakfast foods (which is one of my favorite meals).  I contributed to this meal by making mini quiches, and they were amazing.  I found the recipe, and I changed it a little. If you like breakfast and/or quiches, you should try this recipe out.  I think it is a new favorite in my book.

Mini Quiches

• 12 slices bread
• 1/2 onion, chopped
• 1/2 of a head of broccoli, chopped 
• 1/2 cup shredded Swiss cheese
• 1 cup milk
• 4 eggs
• 1 teaspoon medley of herbs-basil, chives, oregano, etc. I use Persian blend from Penzey's 
• 1 pinch black pepper
• 2 shakes of salt

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins. 
2. Saute the onion and broccoli a frying pan until onion is translucent and broccoli is tender. 
3. Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion, broccoli and shredded cheese evenly between the muffin tins.
4. In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins.
5. Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean. 

Lemon Pudding Souffles

A wonderful friend gave me ramekins for a gift, so of course I had to use them.  All I could think about making is a souffle, in which it is something I have never made before.  That didn't stop me, so I looked on-line and in magazines.  I found the perfect recipe, so I tried making them.  They turned out great, and my family loves them.  I double the recipe to serve 4 or 5 people.  You should try them for yourself.  They are a great treat and not a heavy dessert. 

Lemon Pudding Souffles

1 egg, separated

1/3 c. sugar

1/3 c. milk

1 T. butter, melted

1 T. all-purpose flour

Dash salt

2 T. lemon juice

½ tsp. grated lemon peel

Coarse sugar, edible pansies and fresh mint leaves, optional

Yield: 2 servings

Prep: 20 min

Bake: 25 min

Directions:

1.     In a small mixing bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and peel.

2.     In a small mixing bowl, beat egg white until stiff peaks form. With a spatula, stir a fourth of egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.

3.     Divide between two ungreased 6 oz. Ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in of hot water to dish.

4.     Bake at 350° for 25-30 min or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.

Ambrosia Cake

I just had a birthday this week.  It has been several years since I have been able to spend my birthday at home and be able to do anything I want.  So this year I got to make my own cake and spend the day with my mom.  I looked up a few different cakes, and I decided to make an Ambrosia Cake.  I had never made a filling before and the frosting was new to me as well.  It was fun to make, and I learned new techniques.  I don't know if I suggest this recipe because it was really sweet and crumbled when we cut it.  I think with some changes to the recipe it could be an amazing cake.  If you are interested in an adventure in baking, then I suggest finding a cake that intrigues you and experiment in making it.

 

Cake

2/3 cup shortening
1 3/4 cups white sugar
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
5 egg whites

Filling

1/2 cup white sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter
1 egg yolk, beaten
1/3 cup flaked coconut
2 tablespoons orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
 

Frosting
1 cup white sugar
1/2 cup light corn syrup
1/4 cup water
2 egg whites
1 teaspoon almond extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the shortening and 1 3/4 cups sugar until light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk, beginning and ending with the flour. Stir in vanilla and 1 cup coconut. In a separate glass or metal bowl, whip egg whites to soft peaks. Fold egg whites into the cake batter. Divide the batter evenly between the prepared pans.
3. Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans over a wire rack. When cakes are cool enough to handle, tap out of the pan to cool completely. Spread the Citrus Coconut Filling between the layers, and frost the outside with fluffy white frosting.
4. To make the Citrus Coconut Filling: Whisk together 1/2 cup sugar and cornstarch in a small saucepan. Add butter, coconut, and egg yolk, and cook over medium heat stirring constantly until the butter is melted, and the mixture has thickened. Remove from heat, and stir in the orange zest, orange juice and lemon juice.
5. To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally to dissolve sugar. Continue cooking without stirring, until the temperature is between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. In a large glass or metal bowl, whip remaining 2 egg whites until soft peaks form. Pour the hot syrup in a thin stream into the egg whites while continuing to whip until thick and glossy. Stir in almond extract.

Garbanzo Bean Chocolate Cake (Gluten Free)

      One of my friends has celiac disease, so I have been playing around with different gluten free recipes for desserts.  I came across the one below and it is definitely a keeper.  Garbanzo beans may turn you off, but they sure taste good when baked.  They have a nutty chocolate flavor. I think they are a favorite in my house now.  They are good with or without frosting, so if you would like frosting.  The white chocolate frosting recipe is below the cupcake one. Try them out and see what you think.

Garbanzo Bean Chocolate Cake (Gluten Free)

1 ½ cups Semisweet chocolate chips

1 (19 oz) can garbanzo beans, rinsed and drained

4 eggs

¾ cup white sugar

1 ½ tsp baking powder

1 tsp vanilla

5 T butter

1.       Preheat the oven to 350 degrees F.  Place cupcake papers in tins.

2.       Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.

3.       Combine the beans and eggs in the bowl of a food processer. Process until smooth. Add the sugar, baking powder, vanilla, and butter and pulse until blended. Pour the melted chocolate into the rest of the ingredients and blend until smooth. Transfer batter into cupcake papers and fill until almost to top of papers.

4.       Bake 23 minutes or until cooked through.

White Chocolate Frosting

3 ounces white chocolate, chopped

¼ c. ( ½ stick) unsalted butter at room temperature

4 ounces cream cheese at room temperature

1 tsp. vanilla extract

1 ½ c. powdered sugar

1. Put the white chocolate in a heatproof container or the top of a double boiler, and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).  Stir until the white chocolate is melted and smooth. 
2. Transfer to a large bowl.  Add the butter, cream cheese, and vanilla, and using an electric mixer on low speed, beat until smooth, about 1 minute.  Add the powdered sugar, mixing until the frosting is smooth, about 1 minute.  Use a small spatula to spread about 2 T. of frosting over top of each cupcake, mounding it slightly in the center.

Twinkie Cake

I have been sick for the last week, so I have been out of the kitchen.  I am not itching to get back in and bake again.  Before I was sick I did get to make a delicious cake that my oldest sister loves, but I messed up the filling. I ended up changing the filling/frosting for the cake.  One of my next times in the kitchen I would like to try making the filling again. It is a simple cake, but I just have not figured out the filling.  I hope you enjoy it as much as my sister does. I will keep you posted on my future success of the whole cake. Enjoy!

Twinkie Cake

1.    Bake a 9x13 yellow cake. Split in half the cake lengthwise.

2.    In saucepan mix 5 T. flour and 1 c. milk and cook over low heat. Stir constantly until thick. Let it cool.

3.    In mixing bowl, beat 1 c. sugar, ½ tsp. salt, ½ c. shortening, ½ c butter, 1 tsp. vanilla until fluffy. Then add flour mixture and beat until fluffy.

4.    Fill the cake with the filling and then sprinkle powdered sugar on top of the cake and refrigerate. Set for 48 hours for best results.

Red Velvet Cupcakes with Cream Cheese Frosting

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Directions:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a hand-held electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. 
( If you don't like cream cheese frosting, you can use your favorite buttercream frosting.)

White Christmas Cupcakes

I am a baker and cook a little bit on the side, but I love to bake.  I am sorry to those like to edit because I am not a writer.  If I have any spelling mistakes, then look past them and read on. Since I am a baker and not a writer, I would love to share what I bake.  My most recent recipe I have tried are a white cupcake with a white chocolate cream cheese frosting, in which cupcakes are one of my favorites to experiment with right now.  This recipe is a keeper and suggest you try making them or have someone else make them for you.

White Christmas Cupcakes

1 ¼ c. cake flour

¾ tsp. baking powder

1/8 tsp. salt

¾ c. whole milk

1 tsp. vanilla extract

¼ tsp. pure almond extract

6 T. (3/4 stick) unsalted butter at room temperature

1 c. sugar

3 large egg whites at room temperature

Position a rack in the middle of the oven.  Preheat the oven to 350°F.  Line 12 muffin tin cups with paper cupcake liners.

Make The Cupcakes.  Sift the cake flour, baking powder, and salt into a medium bowl and set aside.  In a small bowl, stir the milk, vanilla, and almond extract together.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 3 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  On low speed and in 3 additions (3 flour, 2 milk), add the flour mixture and milk mixture alternately, beginning and ending with the flour mixture.  Mix just until the flour is incorporated and the batter looks smooth.  Set aside.

In a clean large bowl and with clean beaters on medium speed, beat the egg whites until foamy, about 30 seconds.  Increase speed to high and continue beating until the egg whites look shiny and smooth and the movement of the beaters forms lines in the mixture; if you stop the mixer and lift up the beaters, the whites should cling to them.  Stir about one-third of the beaten egg whites into the reserved batter.  Use a rubber spatula to fold in the remaining egg whites just to blend them into the batter.

Fill each paper liner with a scant 1/3 c. of batter, to about ¼ inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 20 minutes.  Cool the cupcakes for 10 minutes in the pan on a wire rack.  Remove the cupcakes from the pan onto a wire rack and let cool completely.

White Chocolate Frosting

3 ounces white chocolate, chopped

¼ c. ( ½ stick) unsalted butter at room temperature

4 ounces cream cheese at room temperature

1 tsp. vanilla extract

1 ½ c. powdered sugar

Make The Frosting.  Put the white chocolate in a heatproof container or the top of a double boiler, and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).  Stir until the white chocolate is melted and smooth.  Transfer to a large bowl.  Add the butter, cream cheese, and vanilla, and using an electric mixer on low speed, beat until smooth, about 1 minute.  Add the powdered sugar, mixing until the frosting is smooth, about 1 minute.  Use a small spatula to spread about 2 T. of frosting over top of each cupcake, mounding it slightly in the center.

(Optional) Put curled or shredded white chocolate on top of cupcakes.

They look a little intimidating at first, but they are so worth it to try making them. I hope you enjoy them as much as my family and friends did.

Quote for the day:

"A lot of movies are about life, mine are like a slice of cake. "- Alfred Hitchcock