Goat Cheese, Dill, and Smoked Salmon Quiche.
Works as breakfast lunch or dinner.
This recipe will give you a rather delicate custardy quiche.
1 pie dough
1 Tbsp olive oil
1/2 cup shallots chopped
4 ounces smoked salmon, chopped
4 ounces goat cheese, crumbled
4 large eggs
1 cup milk
1/2 cup cream
2 Tbsp chopped fresh dill
1 teaspoon lemon zest
1/8 teaspoon freshly ground black pepper
Directions:
1. Preheat oven to 350 degrees.
2. Roll out dough to a 12 inch circle. Press into a 10 inch round tart pan.
3. Line the pastry with parchment paper and fill 2/3rds with baking weights. Cook for 15 minutes. Then let is rest for about 5 minutes. Remove the baking weights and put back in the oven for 10 minutes.
4. Heat oil in a skillet and cook the shallots until translucent.
5. Whisk the eggs, milk, dill, and lemon zest in a bowl.
6. Layer the bottom of the pan with the shallots, then add half of the salmon, and half of the goat cheese. Then add the egg mixture, and layer with the rest of the salmon and goat cheese.
7. Bake for 30 – 35 minutres of until the center is set. Cool for 15 minutes. Enjoy!
I found this recipe in a million places on the internet, so I thought that it had to be pretty good, and it is. Just like the little debbie ones. Oh man oh man.
Oatmeal Cream Pies
Oatmeal cream pies are the perfect little dessert to a homemade lunch.
Cute and delicious.
Ingredients:
For the cookies:
1 cup of margarine
3/4 cup of brown sugar
1/2 cup sugar
1 tablespoon of molasses
1 teaspoon of vanilla
2 eggs
1 1/2 cups of flour
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 1/2 cups of quick oats
for the filling:
2 teaspoons of hot water
1/4 teaspoon of salt
1 7 oz jar of jet puffed marshmallow cream
1/2 cup shortening
1/3 cup of powdered sugar
Directions:
Preheat oven to 350 degrees
In a large bowl mix the margarine, sugars, molasses, vanilla and eggs.
Then add the flour, baking soda, and cinnamon. Then mix in the oats.
Drop dough on a greased baking sheet. Make sure to leave ample room
between drops as these cookies spread.
Bake for 10 – 12 minutres or until the edges start to brown. Make sure
to not over cook because you want the cookies to be really moist.
After you take them out of the oven, let them rest for a minute or two
and then move to a cookie rack.
For the filling, dissolve the salt in the hot water. Then add the
marshmallow cream, sugar, and shortening. Mix until light and fluffly.
Spread the filling on one side of the cookie and press the second one
on top. Enjoy.
I’m kinda obsessed with bread pudding. I love bread, and I love pudding. So it works out really well for me. 
Peach Bread Pudding with a Raspberry Compote
Bread pudding is a really great dessert. Its not too heavy, not too
sweet. This recipe is made with canned peaches, so it can really be
made at any time of the year. Its simple and easy. This recipe is for
mini bread puddings. It makes about 8 individual servings. The recipe
can be easily cut in half to accommodate less servings as well.
INGREDIENTS:
1 pound of challah or french bread
1 cup of buttermilk
1 cup of half and half
5 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of cloves
1 teaspoon of vanilla extract
1 29oz can of peach halfs, chopped
Raspberry compote:
4 pints of fresh raspberries
1/2 cup of granulated sugar
2 tablespoons of lime juice
DIRECTIONS:
1. Preheat oven to 350 degrees
2. Spray each ramekin with cooking spray, set aside.
3. Cut the bread into 1/2 inch cubes
4. Mix together eggs, milk, half and half, sugars, spices, and vanilla.
5. Add the bread to the egg mixture and combine until the bread is
soaked thoroughly.
6. Add the chopped peaches, and stir until combined.
7. Fill each ramekin with the bread and peaches until it reaches the top.
8. Set all the ramekins in a roasting pot, and fill with water so it
reaches half way up each ramekin.
9. Bake for 30 – 40 min, or until top is golden brown.
For the Raspberry compote:
1. Combine raspberries, lime juice, and sugar in a blender. Blend
until smooth and serve over top the bread pudding.
This is a really nice and creamy appetizer dish that is perfect for parties. This is my go to recipe for parties.
This dip is really really amazing. The pecans on the top give a nice
crunch and the cheese makes it really nice and creamy. Serve with
chips, bread, or crackers. Serves about 12.
Ingredients:
2 10 oz packages of frozen chopped spinach, thawed
1 8 oz package of cream cheese, softened
1/2 cup mayonnaise
1 14 oz can of artichokes, drained, and chopped
1/2 cup Parmesan cheese
1 cup onion, chopped
4 cloves of garlic, minced
1/4 teaspoon of cayenne pepper
2 tablespoons of butter
1 cup chopped pecans.
Directions:
1. Preheat oven to 400 degrees.
2. In a saucepan, saute garlic and onions with a tablespoon of butter
until translucent.
3. In a large bowl, combine cream cheese, mayo, onions, garlic,
spinach, chopped artichoke, Parmesan cheese, and cayenne pepper. Mix
until everything is combined well.
4. Transfer into a two quart baking dish. Bake for 20 – 30 min or
until in starts to bubble.
5. Spread the chopped pecans on a baking sheet. Melt one tablespoon of
butter and brush over the top of the pecans.
6. Place the pecans on the oven for about 10 – 15 min or until the
butter is soaked in.
7. Sprinkle the pecans over the dip and serve.
Cobbler is my second love, next to mashed potatoes. Mixed berry/fruit cobbler is so so good. I made this peach, strawberry, and blueberry cobbler. I even used canned peaches, and it was still amazing. I think the secret is the sweet biscuit topping, and using vanilla bean. I used a Martha recipe for peach and blueberry cobbler, but added strawberries. Its all gone now, maybe I should make more. Writing this is making me want some right now, for breakfast.
Click here for the recipe. Have a great weekend!
Here are the cupcakes from all the wrappers I posted. Well, just one cupcake. It was pretty good. I used a recipe from issue 36 of Donna Hay. The cupcakes were really good, and I really like the frosting.
Berry Cupcakes:
4 oz of unsalted butter, softened
3/4 cup of caster sugar
1 teaspoon of vanilla extract
2 eggs
1 1/4 cups of plain all purpose flour, sifted
1 teaspoon of baking powder
1/2 cup of milk
1/3 cup of raspberries
1/4 cup of blueberries
creamy topping:
10 oz of heavy cream
31/2 oz of store bought meringues, crushed
4 oz of raspberries crushed
Preheat oven to 320 degrees. Place butter, sugar and vanilla in the bowl of an electric mixer and beat for 15 minutes, or until pale and creamy. Add eggs, one at a time, and beat well after each addition. Fold through the flour, baking powder and milk. Spoon the mixture into a 4 oz capacity muffin tins lined with papers. Press two raspberries and blueberries into the center of each cake and bake for 15 to 20 minutes or until golden brown on top ( I think I baked it for 25 minutes). To make the creamy topping, combine the whipped cream, meringue and raspberries in a bowl. Spoon over cooled cakes and serve.
…with green tea cheesecake!
Here are some images and a recipe for green tea cheesecake with mint and raspberries. I coped the recipe from epicurious, and changed the amount of matcha. I also have some suggestions about match as it is kind of a hard thing to find.
Matcha is finely ground green tea leaves. If you want good matcha, go to a specialty tea store and buy some there. DO NOT buy it at trader Joe’s (sorry Joe!). The matcha latte powder or whatever the have going on there has a lot of sugar, which good matcha should not have, and green food coloring! Which is really weird, because if you had green tea leaves then it would be green right? They are just adding a bunch of other stuff, and not using very high quality ingredients. Matcha should taste like green tea, not sweetened green tea or something. Anyway, so get good matcha, it makes a difference. This recipe says you can use ground tea from tea bags, theoretically that is the same thing, but its not. Go buy matcha.
Here is the recipe I used from epicurious. I added more matcha, and didn’t make the tisane because I didn’t think it needed it, although it probably would have been really good.
Ingredients:
1 cup (generous) ground shortbread cookies (about 6 ounces)
2 8-ounce packages cream cheese, room temperature (do not use whipped or “light” products)
1/2 cup (packed) fromage blanc*
3/4 cup plus 2 tablespoons sugar
4 large eggs
2 tablespoons of matcha ( I really like to taste the tea)
Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not
sides) of 8-inch-diameter spring form pan. Wrap outside of pan tightly
with 3 layers of heavy-duty foil. This is a really important step. Go and buy the extra long tin foil and wrap it really really tight. Using electric mixer, beat cream
cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs 1
at a time, beating until incorporated after each addition. Beat in
green tea powder until smooth. Pour batter over prepared crust in pan.
Place cake in roasting pan; add enough hot water to roasting pan to come
halfway up sides of spring form pan.
Bake cake until set but center moves very slightly when pan is gently
shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at
room temperature. Refrigerate uncovered overnight. (Can be prepared 2
days ahead. Cover and keep refrigerated.)
The end! Cheese cake is so good. Yummmmm
