Apparently, as I was typing that last post, my lovely sister was sending me pictures. We have a psychic link. Or maybe it was the text I sent her.
I know you probably can't believe your luck (where's that sarcasm font when you need it), but today you are not only getting two blog posts from me - but two recipes from yesterday!
I was in the kitchen ALL NIGHT last night, so I hope y'all appreciate this. For dinner, I made a pizza quiche. It was kinda blah, eh, OK and all other mediocre descriptors. It doesn't taste good without the pizza sauce on top, either. And it's a lot of work. I probably won't ever make this again.
Here's a tip though: If you are using a spring-form pan (like I did) that may not be water tight (like mine isn't), make sure you form the dough high enough on the sides so that none of the filling spills out and drips from the bottom of your pan into your brand-new oven, making your whole house smell like burnt eggs for who-knows-how-long. You know, hypothetically.
1/4 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup shredded cheddar cheese (2 ounces)
1 tablespoon all-purpose flour
3 beaten eggs
1-1/2 cups milk
1/2 cup chopped pepperoni or Canadian-style bacon
1 2-1/2-ounce jar sliced mushrooms, drained or 1/4 cup sliced pitted ripe olives
1/2 teaspoon dried oregano, crushed
1 8-ounce can pizza sauce
1. In a large mixing bowl combine 1 1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing with a fork after each addition until all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter.
2. Ease pastry into a 10-inch tart pan with a removable bottom or a 10-inch quiche dish. Press pastry into fluted sides of tart pan or quiche dish and trim edges. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove the foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove pastry from oven. Reduce oven temperature to 325 degree F.
3. In a medium mixing bowl toss together mozzarella cheese, cheddar cheese, and 1 tablespoon flour. Sprinkle cheese mixture over bottom of hot pastry shell. In a large mixing bowl stir together eggs, milk, pepperoni, mushrooms or olives, and oregano. Carefully pour egg mixture into pastry shell.
4. Bake in a 325 degree F oven for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Meanwhile, heat the pizza sauce in small saucepan over medium heat. Serve quiche with pizza sauce. Makes 6 servings
Today is our good friend and future roommate's birthday party and Kayelee volunteered to make the cake. Well, she... um... failed. Kinda. So she texted me yesterday and asked if I could make some cupcakes, expecting me to grab a box mix from Publix and whip them up in a few minutes. It being Recipe Month and all, it didn't feel right. So I found this recipe for Chocolate Chip Cookie Dough Cupcakes on allrecipes.com and decided to try it out. It takes a little extra work, but I think it's worth it.
Of course, I tried one last night. They are yummy! In fact, I wish I had one right now, but I know we have to save them for the party. Oh, and K decorated them so you can give her the credit/blame for that. It was my idea to decorate them with mini cookies though - a little hint as to what lays ahead for the party guests.
If you make these, it is VERY important that you allow the cookie dough to freeze thoroughly. Otherwise it will cook along with the cake and be very dry. For a shortcut, you can use pre-made cookie dough and freeze it. Also, I made the cake recipe as per the directions on the box. Oh and, following some suggestions from the comments at All Recipes, I used a chocolate cake mix to make it prettier.
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
2) Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3) Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4) Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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