Christmas Quiche

Merry Christmas and a very Happy New Year.  We are having a wonderful white Christmas with Mr. Hungry's family and we had the most delicious quiche this morning.  Just wanted to share the recipe real quick in case you have a lazy day or a brunch coming up.  My sister in law shared this recipe and we prepped it on Christmas Eve and just reheated it the next morning.  Perfect breakfast to pop in the oven after everyone had opened presents.  Pretty darn good and I was especially excited because I've expressed my feelings on eggs (ew) and I actually loved this.  Once I participated in making quiche, I realized there's more cream and cheese than eggs,  so while this won't make you skinny, it's a special treat.

I got a few really fun, new things for the little kitchen that I can't wait to share...

See you next year!

Classic Quiche Lorraine
Ingredients
1 refrigerated pie crust (or frozen, thawed)
8 slices bacon, crisply cooked and crumbled
1 1/4 cup shredded swiss cheese (6 ounces)
1/3 cup finely chopped yellow onion
4 large eggs
2 cups heavy whipping cream (or half and half)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper (red pepper)
Step by Step
Preheat oven to 350 degrees. Poke holes in botttom of pie crust and bake for 10 minutes.   Do not let crust brown.  Put an even layer of the onion, bacon and cheese into the pie crust.  In a separate bowl, whisk together eggs, whipping cream, salt, pepper and cayenne until well blended.  Pour egg mixture on top of cheese.  Reduce oven to 325 degrees and bake quiche for 50 minutes or until a knife inserted in the center comes out clean.  Cool for 10 minutes, slice and serve.

To make ahead, allow quiche to completely cool.  Wrap tightly and store in the refrigerator overnight.  Reheat in a 350 degree oven for about 10 to 15 minutes, until warmed through.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

It's that time of year where you are bound to go to a Christmas party, cookie exchange, or be hosting a few friends.  These little cupcakes are a sweet treat. I made a mini version, but if you don't own mini cupcake pans, I'm sure the regular size will be tasty too.  The best part... the bottom is a cake mix, but the icing is sweet and creamy with a hint of cinnamon and orange.  So since everyone is busy in the holiday spirit, I'll keep it short.

From my little kitchen to yours... Enjoy.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Recipe Notes
Depending on the size of the cupcake, the baking time will vary.  Once the tops seem done, stick a toothpick in one and take them out when it comes out clean.  Start to check as soon as they start to not look done so you don't overcook them.  FYI, if you happen to shop at HEB grocery store, I have not been able to find the Betty Crocker Gingerbread Cake Mix there, but did have luck at Kroger.
Ingredients
Betty Crocker Gingerbread Cake Mix (check back of box for other ingredients)
1 cup (2 sticks) butter, softened
2 packages (8 oz) cream cheese, softened
8 cups (about 2 lbs) powdered sugar
1 tablespoon milk
1 tablespoon orange juice
1 teaspoon orange zest
1 teaspoon cinnamon
1/2 teaspoon vanilla
Step by Step
Bake cupcakes according to instructions on the back of the box.  In a large bowl, cream the butter and cream cheese together until soft a fluffy.  Add the powdered sugar one cup at a time and mix well.  Mix in the milk, orange juice, zest, cinnamon and vanilla. Pipe or spread on the cupcakes.  Store in an airtight container for up to 2 days.

Little Kitchen Catering

Anyone tired of staring at spinach salad yet?

I know, I know... first I tell you I will have a week of Thanksgiving recipes, and then I leave you high and dry with a two during the biggest month of food.  Followed by the fact that I am not even sharing a recipe now.  But I haven't exactly been sitting around eating bon bons so I thought I would share what has been going on in the little kitchen.  Sunday night I catered a cocktail party for 75 and I have been in a tizzy of gourmet appetizers for a couple of weeks.  Unfortunately, I was way more focused on getting out hot food than getting good pictures, but I will share what I do have.  Starting with the menu...

Bloody Mary Soup Shot with Herb Marinated Shrimp and Olives

Baked Brie with Crackers and Fruit

Ham and Gruyere Thumbprints

Olive Tapenade Crostini

Roasted Shrimp Cocktail

Grilled Beef Tenderloin with Chipotle Mayonnaise, Arugula, Focaccia Toasts & Roasted Tomatoes

Spanakopita

Lamb Chop Lollipops

Prosciutto wrapped Asparagus with Marinated Tomatoes and Mozzarell

Gingerbread Cupcakes with Cream Cheese Frosting, Coconut Macaroons, Dark Chocolate Fudge Bites,

Madeleines, and Cheesecake Brownie Bites

This is the moment where I need to immensely thank my mother and friend Jennifer for being the best help a girl could ask for.  It was a tall order, but somehow we got all the food out and we are still standing.  Excuse the fuzzy iphone pics, but here's a sampling...

Prepping in the little kitchen...

My new best friend, Pat with Roasted Shrimp Cocktail

Display of desserts (just a sidenote, I simply filled the trays with desserts...did not decorate this beautiful island)

Fuzzy pic of grilled beef tenderloin bites with roasted tomatoes, chipotle mayonnaise and arugula...

very blurry pic of one of the food tables...

close up of the bloody mary soup shots with shrimp and olives...

Mr. Hungry's plate of leftovers... just a few of the items.

 

Sorry once again for the bad pictures, but I thought I would share what I have.  This may or may not be my sad attempt at getting some grace for being gone so long.  But I will be back with a few recipes from the party... hopefully sooner than later. 

Spinach Salad with Pumpkin Seeds & Dried Cherries

Continuing the week of Thanksgiving ideas...

We are not big salad people.  I have nothing against it and I actually love a good salad, but I find it not so necessary for weeknight meals.  If I make a salad, it usually gets pushed aside when there are other things to eat like pasta.  However, here come the holidays and I found a perfect salad that would accompany hearty dishes.  It's a little bit special with pumpkin seeds and dried cherries, but still very easy and not many ingredients in the dressing. If you are starting to think about a Thanksgiving meal, this could be a perfect fancy, but not fussy salad for the big day.


From my little kitchen to yours... Enjoy.

Spinach Salad with pumpkin seeds and dried cherries
Adapted from Food Everyday, Martha Stewart
Serves 4
Recipe Notes
There are a few options when it comes to dried cherries.  The only ones I have found that I don't like are the brand Sunshine that come in a yellow package.  Other than that, I have tried a lot of brands and I like them all.
Ingredients
4 teaspoons red wine vinegar
1 tablespoon dijon mustard
2 tablespoons olive oil
coarse salt and ground pepper
8 ounces baby spinach
1/2 cup thinly sliced red onion
1/2 cup dried cherries
1/4 cup raw pumpkins seeds
Step by Step
Preheat oven to 350 degrees.  Spread raw pumpkin seeds in a single layer on a baking sheet.  Roast for 10 minutes, until seeds have puffed and lightly browned.

In a large bowl, whisk together vinegar, mustard, olive oil until thickened and well blended. Season to taste with salt and pepper.

Add spinach, red onion and cherries and toss to combine.  Sprinkle with pumpkin seeds and serve immediately.

Apple Spice Cake with Caramel Drizzle

One of the biggest days for food is coming up... Thanksgiving.

Now most people have the same traditional meal every year with lots of family favorites, but just in case you need to spice it up this year, you need this cake.

I cannot believe that in over a year of writing at this lovely little location, that I have not shared this cake.  It's about as cozy and fallish as a cake can get.  Juicy bites of apple and crunchy nuts wrapped in a full-of-spice cake, drizzled with caramel sauce is about as dreamy as it gets on a cold day.

And I know pies are usually the star of Thanksgiving, but this cake would complement them well and be a little unexpected.

Ingredients

1 1/3 cups vegetable oil

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

3 large eggs

3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)

1 cup chopped assorted nuts, such as pecans and walnuts (optional)

1 teaspoon pure vanilla extract

Nonstick cooking spray with flour

Ingredients for Caramel Sauce
1 cup light brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
pinch of salt
Step by Step

Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.

In a medium sized bowl, sift together flour, cinnamon, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.

 With mixer on medium speed, gradually shake in dry ingredients until just incorporated.

Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.

Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.

Remove from oven, and cool slightly on a wire rack.  Invert cake onto rack; turn cake right-side up to cool completely on rack.  
Before serving, make caramel sauce.  Combine caramel sauce ingredients in a small saucepan over medium heat.  Stir until sauce is well combined and thickened.
Drizzle each piece with caramel sauce and serve immediately.  

Candy Corn Pretzel Bites

And so the million combinations for pretzel bites continue...

However, this time we are using a Hershey Kiss that is seasonal so you better act fast!

Have you seen these little guys?

Candy corn flavored Hershey Kisses.  My friend Jennifer introduced me to them and while I actually can't stand candy corn, these are pretty addicting.  Add a pretzel and a dark chocolate m&m and you've got quite the perfect little bite. 


Recipe Note
I have only seen the candy corn kisses at Target.  I scoured grocery stores for a long time so let me you save you a trip and just head to Target.  If you have made the original pretzel bites, know that these are a little different.  The candy corn hershey kisses do not harden as well as hugs do.  If you are making a big batch and want to throw them in a bag, I suggest making ones with double pretzels.  I had to lay them side by side with parchment paper on top or they get kind of melty on each other. 
Ingredients
1 bag candy corn Hershey kisses (see recipe note)
1 bag square pretzels
1 bag dark chocolate M&Ms
parchment paper
Step by Step
Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.  Place one kiss on top of each pretzel.  Bake for 3 to 4 minutes, until slightly melty.  Remove baking sheet from oven and top each kiss with an m&m.  Press down slightly so that the hershey kiss smushes down on the pretzel.  Optional:  Press another pretzel on top instead of the m&m.