Spinach and Mushroom Quiche

I have come to believe that quiche is maybe one of the most versatile meals.  It is definitely acceptable to be eaten at all times throughout the day.  I've had a history of eating the wrong things for breakfast (i.e. brownie sundaes, grilled cheese, apple pie a la mode,  all served by my mother), but quiche is perfect first thing in the morning!  Not only that, it definitely makes a good lunch and can even be eaten for dinner accompanied by a salad.  It includes healthy protein and can be really low in calories depending on what you put in it.  I decided to go the healthy route, as opposed to my usual baked goodies. Even so, my spinach and mushroom quiche came to be a perfect go-to throughout the week.  I even made a whole wheat crust to keep up with the whole healthy scheme I had going on... aren't you proud??

 

 First I made my crust.

Then I sauteed my onions, mushrooms, and wilted the spinach.

I grated some smoked gouda.

Then scrambled up 2 eggs and 2 egg whites.  I added some salt and pepper and some nutmeg just for kicks.  In the crust goes the veggies, then the cheese, then the eggs!  Then it's baked until the middle is set.

Then enjoy during any time of the day!

Berry Tarts

 In class last week we made pies and tarts.  Pie crust and tart crust require the same techniques to come out successful.  I think class has cured my woes with pie crust.  Pie crust and I previously had issues.  Our relationship was not healthy.  In fact, my failed new year's resolution this year was to make a pie a month because I had such trouble with my Thanksgiving pies last year! My mom can roll out a good pie crust probably in 5 minutes flat.  Making a great pie is probably one of the top qualities I hope to achieve in my lifetime.  How great would it be to be known like, "Oh! She makes a mean apple pie!"

Anyway, those pictures from class are to come... but I did have leftover tart dough from class that I had to figure out what to do with within the week. Coincidentally, I also received a large tart pan for my birthday last week.  It seems like these Berry Tarts were meant to be!  I think tarts may be the most beautiful desserts.  You can put anything in them you wish, which usually makes them so vibrant in color.  And for some reason tarts seem a whole lot fancier than pies. Like they should be eaten with tiny utensils and enjoyed with a cup o' tea.

The first step was to make the pastry cream.  This is basically like a thick vanilla pudding.  I used a real vanilla bean!  The pastry cream should refrigerate for about 6+ hours.  If you are short on time, 1 or 2 will do, but it's best to let it chill overnight.

Then time to roll out the dough!  Your dough should be cold, it'll be easier to work with. 

 Then press the dough into your tart pans, with the crust a little thicker at the top so it won't break when you cut it.  Poke it with a fork so it doesn't puff up too much and put in pie weights (or rice or beans) so it doesn't shrink.  Cook the dough for about 7 minutes with weights and 7 minutes without  (you can include an egg wash in the second step if you wish).

Let your crusts cool.  Then fill them with your chilled pastry cream, about halfway up. Rinse your berries and slice them to your preference.  Line the pastry cream with berries, in any manner you wish!

See! Fancy!!
They were so beautiful I was squealing throughout the process.  My neighbors likely think I'm crazy.

For added shine and to keep the fruit moist and fresh, I coated my tarts with an orange marmalade syrup (also fancy).  

Eat up!  

They were delicious!  I wish berry season wasn't ending so soon. They make such pretty treats!

I'll post the recipe later today!

Mom! Look what we made in class!

Because I've been wasting... ahem... making the most out of my time today with endless pictures of food porn, I thought I'd share some of my own. 

Here are some photos of one of my recent classes: Chocolate Souffles and Eclairs!  Fancy, huh?

 I liked it in a little mug. It's cute and it has a handle for when things get crazy!

Or traditionally in a ramekin. Also nice.

 Molten Center!! We dropped frozen balls of ganache in these so they melted in the oven.

Mmmm.  Souffles have a bad rep, but they are actually pretty easy to make.  The thing that makes them tricky is that they will begin to fall if they are not served to someone within two minutes.  So eat up! And fast!!

Look at my pretty little Pâte à Choux! Pâte à Choux is the dough you use for things like cream puffs and eclairs.  We made eclairs.  See the pastry cream poking out? 

Then we dipped them in Cocoa Glaze and Choclate Ganache. 

The Cocoa Glaze stays shiny when it dries.  It's made with cocoa and powdered sugar. 

The chocolate ganache dries dull, but is made with real chocolate and heavy cream. The two taste different, mostly because the ganache has actual chocolate in it.  Ganache covered eclairs are also probably going to be more expensive at a bakery.

I like the ganache.  I eat it with my pinky up. 

A Meal at Home

Welcome to my life at my parent's house during labor day weekend. 

 The spread.

 BBQ'd veggies, scalloped potatoes, and my Dad's special BBQ ribs

 Corn, Tomato, and Basil Salad (my contribution)

 Say What??!!!  These ribs have turned a vegetarian into a vegetarian that also eats ribs when he so chooses.  True story.

Raspberries in an Anthropologie fruit basket!

Fresh Peach and Raspberry Cobbler

Jealous???

Thanks Mom and Dad!   

Funfetti + Cake Stand = True Love

Look at that beautiful cake stand.  Swoon! My aunt encourages my sister and I to cook and bake by generously giving us Williams Sonoma gift cards.  Awesome!  I had saved mine for a while, waiting until I found something I really liked.  When this cake stand went on sale, I was sprung.

So when my friend Bri's birthday came around, I was excited to use it for the first time.  And how better to adorn it than with homemade FUNFETTI!!

Funfetti may be the classic birthday dessert of my generation.  I was and still am in love with that sprinkled cake.  My mom made way too many funfetti cakes for me for birthdays in the past when I know she was probably grossed out.  I LOVED that rainbow chip frosting and am pretty sure i ate it from the jar on more than one occasion. 

How do you improve on a good thing?  Make it from scratch!  Before Bri's birthday I had made homemade funfetti mini cupcakes for a road trip/going away picnic.  Since those turned out great, I had high hopes for the cake.  Plus Bri is FUN! So it was a good fit.

This is my batter pre-fun.

This is my batter post FUNNN!!!!!

Look at those sprinkle studded cakes!

  

Making funfetti cake is not at all harder than any other cake.  I didn't chase down leprechauns or capture rainbows to throw in to the batter, which is the way that Bri must have thought I did because she thought that my cake was such a feat.  Nope! It's just a matter of throwing in some sprinkles and adding almond extract.  Secret is out Pillsbury!!!

After baking the cake, I assembled it on my lovely new cake stand!

Just in time for Bri's birthday! yay!

I literally think I could and would eat this for every meal.  Part of a balanced breakfast? Perhaps?  Maybe I'm pushing it, but it's so good!

I doubled and adapted the recipe from Cakespy.  It made a lot of batter, but I was okay with having extra funfetti leftovers.