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I’ve made these muffins numerous times but the post is sitting in the depths of the Eat Drink Pretty archives so I thought I’d bring them front and center. Also, last week a reader comment gave me a great idea to turn these muffins into minis, since the regular size tend to be pretty large. Turns out, these bite-size muffins are just right.

Now is the time to make anything with rhubarb as it’s abundantly in season. We were at our friend’s place last Saturday night and they offered to cut us some rhubarb that is growing in their backyard. I promptly made these muffins the next day.

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Mini quiche lorraine{Photo taken with the iPhone 5 and edited using Afterlight}

You most likely know by now that I love quiche. Regular sized, mini quiche, vegetarian, meat-filled, puff-pastry, pie crust, etc. I love all of it. Egg bakes and stratas rank pretty high up there, too. If I ever published a cookbook a quiche cookbook would be at the top of my consideration. It’s so versatile. Of course the obvious brunch entree comes to mind, but quiche works great at dinner as well and it also can be transformed into minis for a cocktail party.

So when my colleague hosted a “Paris at Midnight” themed gathering last Saturday mini quiche lorraine seemed like a great choice. Savory little bites filled with bacon and cheese? Sign me up.

This is an easy recipe that creates a really delicious appetizer. We had a blast at the gathering and the quiche was a hit. In addition to my quiche, we had about 5 baguettes (seriously!), tons of cheese, crepes for dessert, lentil pate and many bottles of champagne. Savory/salty food pair really well with champagne. That’s not obvious but it’s so true. Even potato chips go well with champagne. French fries, too.

Ok, now I’m getting way too hungry. 

Mini quiche lorraine (recipe adapted via iVillage)

Ingredients

6 slices bacon, cooked and crumbled (to keep things easy I purchased already cooked bacon)
2 large eggs
1 egg yolk
1 cup heavy cream
1/2 cup Gruyere (or Swiss) cheese, shredded
1 15 ounce package refrigerated pie crust
Salt and pepper
1 teaspoon oregano

Preparation

Preheat oven to 375 degrees. Grease a 24 cup mini muffin tin with cooking spray or butter. In a large bowl, whisk together eggs, yolk and heavy cream. Season with salt and pepper (about 1/4 – 1/2 teaspoon each). Set aside.

On a lightly floured surface, use a 2 1/2 inch round cutter to cut 24 rounds out of the piecrust (the mouth of a glass works, too). Press the rounds into muffin cups.

Divide crumbled bacon and cheese evenly between the lined cups, then divide egg mixture between cups. Sprinkle oregano between the quiche.

Bake until quiche crusts are golden brown and egg mixture is puffed and completely set in the center, about 20 minutes.

Transfer the quiche to cooler racks. Can be served warm or at room temperature.

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Chocolate graham crackersLast week Juliet and her cousin Chloe were having a play date. Chloe’s mom, Nikki left a coconut flour muffin for Chloe as a snack and I broke a small piece off for Juliet (she had organic animal crackers and they were sharing snacks. Have you ever noticed that toddlers will eat anything if their friends are eating it?). Juliet gobbled down that muffin and immediately said “more muffin more muffin!”.

I had never heard of coconut flour before. As a pretty avid baker, I probably shouldn’t be admitting that. I asked Nikki for the recipe and made a batch on Sunday.

Since I am obviously not an expert in gluten-free baking or coconut flour I did a little googling and this article was informative and helped me understand the benefits and nuances.
Chocolate graham crackersI found organic Bob’s Red Mill Organic Coconut Flour at Super Target for around $6.Chocolate graham crackersThese muffins are really tasty and Juliet likes them a lot. Surprisingly, so does Erik (he isn’t typically into baked goods). I’m always up for trying new ingredients so thanks to my sister-in-law, Nikki for introducing me to coconut flour. I’ll definitely be making these muffins again and I’ll probably try adding fruit, dried fruit, peanut butter, etc.

Coconut flour chocolate chip muffins (recipe slightly adapted from The Coconut Mama)

Ingredients

  • 3/4 cup of coconut flour 
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of sea salt
  • 6 eggs (I use organic Simply Balanced brand from Target)
  • 1/2 cup of coconut oil, melted (I get organic coconut oil from Trader Joes)
  • 1/2 cup of honey (I use organic honey from Aldi)
  • 1 teaspoon of vanilla
  • 2/3 cup semi-sweet mini chocolate chips
Preparation
Pre-heat oven to 350 degrees. In a small bowl, mix all dry ingredients together and set aside.
In a another bowl, beat eggs and mix in melted coconut oil, honey and vanilla. Add dry ingredients until combined. Fold in the chocolate chips. Allow the mixture to sit for 3-5 minutes so the coconut flour can absorbed the liquid.
Scoop batter into prepared (greased) mini muffin pan. Fill each muffin tin 3/4 full of batter. 
4. Bake for 14-17 minutes. Remove muffins onto a cooling rack. Store in airtight container in refrigerator. 
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Banana chocolate chip donutsI know it’s the New Year and I think that means I’m supposed to be talking about green smoothies but instead I’m talking about donuts. Don’t worry, they’re baked.

Like most, I’m ready to take a break from the indulgences that the holidays bring. But instead of launching into a super strict New Year’s diet I’m trying out basic moderation for a change. Which means I can eat donuts. In moderation. And besides, these donuts are actually pretty healthy. They are made with bananas and yogurt. Well and sugar, but only moderate sugar.

Juliet adored these donuts. She took one bite, gave me a huge smile and yelled “YUMMY!”. To me, that equals baking success.
Banana chocolate chip donutsI baked mini donuts because they are damn cute and it helps with portion control.  Banana chocolate chip donuts Banana chocolate chip donutsBanana chocolate chip donuts (recipe adapted via Janie’s Kitchen)

Ingredients

2 ripe bananas, mashed
1/2 cup sugar
1/2 cup plain yogurt (I use organic whole plain yogurt)
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips (I used semi-sweet mini chocolate chips)

Topping (optional)

2 tablespoons unsalted butter, melted
1/2 cup sugar

Preparation

Preheat oven to 325 degrees.

Using an electric mixer with a whisk attachment, combine the mashed banana, sugar and yogurt. Mix until combined.

Add in the melted butter, eggs and vanilla. Mix until incorporated.

Add flour, baking powder, baking soda and salt and mix just until combined (be sure not to over-mix).

Fold in the chocolate chips using a spatula.

Fill a large ziplock bag (or a piping bag if you have one) with the batter and close. Snip a small piece off the corner.

Grease a donut pan (I used this mini donut pan from Wilton) and pipe 3/4 full with batter in each mold.

Bake 11-13 minutes. Remove from the pan and allow to cool for about 10 minutes.

For the sugar topping, brush the top of each donut (one at a time) with butter and dip in a bowl with the sugar. I love the extra sugar topping because it makes each donut sparkly and pretty and extra sweet. But, they certainly taste great without and for little ones that don’t need to get hyped up on sugar, it would probably be best to omit this step.

Makes about 35-40 mini donuts.

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Kale, goat cheese and egg toastJuliet was an early bird this weekend. She was up before 6am both Saturday and Sunday and it was rough. If only she would sleep until 7, that would make a huge difference. But alas, she does not so we were up and at ’em bright and early. Needless to say, I made myself a strong cup of coffee.

Juliet eats a scrambled egg every morning for breakfast. Right when she wakes up she says “I eat!” and “I’m hungry!” and I ask her “do you want eggies?” and she always says yes. Usually Erik makes breakfast but he was out of town all weekend so it was just us gals. I thought I’d make myself a nice breakfast and randomly came up with the idea to make toast with kale, goat cheese and an over easy egg.

It was phenomenal. Like my new favorite breakfast, it was that good. I made it on Saturday and Sunday.  

Kale, goat cheese and egg toast

Ingredients

1 egg, preferably organic
1/4 cup baby kale, stems trimmed
1 tablespoon goat cheese (plain of herb flavored)
1 slice of multigrain bread
Salt and pepper

Preparation

Toast the bread. When it is done being toasted, immediately spread on the goat cheese, the heat will melt the cheese a bit and help it spread. Add a layer of kale on top of the goat cheese.

Heat a non-stick skillet over medium heat. Add a small pad of butter, melt and swirl around until the pan is coated. Break the egg into pan. Wait a minute for the whites to set then add 2-3 teaspoons of water to the pan and cover. Wait 1-3 minutes, until the yolk is set (this is the steam method of over easy eggs, you can also do the flip method).

Season to taste with salt and pepper.

Transfer the egg on top of the bread.
I love egg yolk. Yum.

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kale and cream cheese quicheI whipped up this quiche on Saturday morning with ingredients I had in my fridge. I had a pie crust, cream cheese and kale and I thought it might make a decent breakfast. Erik wasn’t so sure so he passed on the quiche but I thought it was really good (sort of annoying because he wouldn’t even try it). Instead he made pancakes, sausage and scrambled eggs for him and Juliet. She had a couple bites of quiche and liked it. Eggs are one of her most favorite foods.

I made this quiche with and without crust. I usually opt for quiche with crust but it’s nice to have a lighter option without crust as well.

Kale and cream cheese quiche

Ingredients

1 refrigerated pie crust
1/2 cup baby kale (I buy the packaged, washed organic baby kale)
2 ounces cream cheese, softened
1/4 cup heavy cream
2 eggs

Directions 

Preheat the oven to 400 degrees.

Unroll the pie crust and press into 2 mini tart pans (I only used half of the pie crust and froze the rest for another day). Prick the bottom and sides of the crust with a fork. 

Place the mini tart pans on a baking sheet, and bake for 9 minutes. Remove the baking sheet from the oven and set the tart pan on a wire rack to cool. 

Reduce the oven temperature to 375 degrees.

In a bowl, whisk together the cream cheese, eggs, cream and kale. Add in a bit of salt and pepper. 

Pour the filling into the mini tart pans. Pour the remaining filling into oiled ramekins. 

Return the tart pans to the baking sheet and bake, until they are puffed and golden brown, 20-25 minutes. The quiche is done when a knife inserted in the center comes out clean.

Did you enjoy the weekend? I did! Lots of fun with friends and family. And as always, lots of great food. 
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