Tag Archives: crust

Sausage Brie Quiche

Posted by Delightfully Doable on 19 October, 2014 None comments

Sausage Brie Quiche

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No matter what it is, I LOVE breakfast. I LOVE LOVE breakfast.

Okay, so there’s a couple breakfast places that I frequent and I treat myself to their quiche because I love crust, or anything that has carbs in it for that matter… AND I love breakfast.

Lately, I’ve been craving a good quiche and figured I would make my own for dinner instead. Who says you can’t have quiche for dinner? You can and you should! Boy oh boy oh boy, this is probably my favorite quiche to date. It is soooo tasty my mouth longs for this delicious treat. Anything homemade is well worth the time spent making it.

By the way, the difference between a quiche and a frittata is the crust. It all lies within the crust and though I enjoy myself a good fritatta, I will choose a quiche over a frittata any day simply because of the crust. So why do people call it a “crustless quiche,” I’m not sure to be honest, maybe they want it to sound more appealing than a frittata while making it more complicated for everyone else. Who knows.

Enough said, I think you get the picture and my deep desire for a good crust and good breakfast.

Ingredients:

  • 12 Eggs
  • 3/4 cup half and half
  • 1 tbsp parsley
  • 1/2 tsp salt
  • 2 tsp paprika
  • 1 1/2 tsp garlic salt
  • 1/2 cup tomatoes, chopped
  • 1/2 Brie Cheese, chopped
  • 1/2 shredded cheese
  • 8 breakfast sausages, cooked and sliced
  • Pie Crust (grandma’s pie crust is the best, I simply half the recipe)

Make crust and lay in the bottom of a greased pie plate. Set aside

Meanwhile, in a large bowl combine eggs and half & half. Whisk together for about 1 minute. Add in parsley, salt, paprika and garlic salt. Stir well.

Add in chopped tomatoes, brie and cheese.

Combine sausage and give it a good stir. Poor over crust.

Bake at 375 degrees for 25-30 minutes or until the middle does not wiggle. :)

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Served with crunchy grapes and a toasted croissant with garlic butter.

Pizza Pockets

Posted by Delightfully Doable on 29 June, 2014 None comments

“WHAT??” Pizza pockets are incredible but when you buy them from the store you probably are eating 50 delicious ingredients that may not be so delicious for your body. I love a good pizza pocket and they will forever remind me of driving to Central Washington with my sister. We used to drive the long drive and stop at the half way point at a truck stop. This truck stop had the best pizza pockets to date. I don’t know how to express the incrediblness (not that that is a word) of this pocket without you actually trying it. You may be asking, how can a pizza pocket actually be delicious when it comes from a truck stop? Well, let me tell you. “It is the best I’ve ever had!!!” I’m confident my sister could verify that. :)

My sister called me on her drive to visit my parents a few weeks ago as she stopped to embark on this incredible pocket. She was reminding me of our journey together, years past. It’s probably been about 4-5 years since I actually have had it! I miss them, oh do I miss them.

Today I made a delicious pizza pocket but considering I do not hold a truck stop at my house, they are nothing alike, but they are worth making. :)

Ingredients:

  • Pizza Crust or Pie Crust (Homemade or store bought)
  • Pepperoni
  • Cheese
  • Onion, finely minced
  • Salami
  • Olives (optional)

For the crust, follow the instructions for preparation on the link above.

Preheat oven to 400 degrees. Once the crust is made, roll dough out onto a floured surface into a rectangle.

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Slice dough into rectangles.

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Top with cheese

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Pepperoni, salami, onions or any additional toppings.

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Once you’ve added all your toppings, fold over and begin to braid the edges to hold together.

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Place on a greased foil lined baking sheet.

IMG_4685Bake at 400 degrees for 11-15 minutes or until lightly brown.

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Cool on a wire rack.

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Serve as a delicious snack with blackberry lemonade. :)

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OR make additional and individually wrap and freeze. Place in toaster oven when ready to eat until nice and crispy. :) My husband loves these as snacks in his lunch. 

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Cherry Pie

Posted by Delightfully Doable on 29 May, 2014 None comments

This will be by far, the best recipe you will ever make for a cherry pie. As my husband asked the other night about the crust, I informed him that different pies call for different crusts. I have two crusts that I absolutely love and this is one of them.

Last summer we went camping with our son and some friends and had a wonderful time (except in the middle of the night when my son was wired from caffeine he snuck from daddy’s soda). Before heading home we went cherry picking as it’s such a fun experience to do when all the orchards are full and ripe.

Almost a year later, I still have cherries in the bottom of my freezer and decided since my husbands step dad was coming over for his birthday dinner, this was a good time to make a warm cherry pie.

Ingredients: 

Filling:

  • 5 cups frozen tart cherries
  • 1 ½ cups granulated sugar
  • 4 tablespoons cornstarch
  • 1 tsp vanilla extract (optional)
  • 1-2 tbsp butter (optional)

Crust*:

  • 3 cups flour
  • 1 cup cold butter
  • 2 Egg Yokes
  • 4 tbsp cold water
  • 2 tsp salt
  • ¼ cup granulated sugar (optional)

Begin making crust by adding flour and butter to food processor. Once the mixture is crumbly add in egg yoke, water, salt, and sugar. Mix until well incorporated. (Dough may be sticky)

Divide dough into two parts. On a floured surface, knead additional flour from the counter into dough until no longer sticky. Roll dough large enough to fit your pie plate.

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Place dough into bottom of dish leaving enough room over the sides to pinch together with the top of the pie dough. Set aside.

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Meanwhile, in a large sauce pan add cherries, sugar and vanilla. Begin to heat over medium heat until cherries begin to thaw.

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Once cherries are somewhat thawed, add cornstarch. This will thicken the sauce.

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Once thickened, set cherries aside to let cool a little bit. (If mixture is too thick add additional water 1 tbsp at a time and heat through. If mixture is too running, mix 1 tbsp cold water with 1 tsp cornstarch and mix in)

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Once cooled and not extremely hot, transfer cherries into pie plate. If you choose, add additional butter at this point.

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Add the top layer of the pie and pinch edges together. Slice an “x” in the middle of the pie to allow it to breathe while baking.

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Bake at 400 degrees for 40-50 minutes or until the middle of the pie is bubbly and the edges or golden brown.

IMG_4223Serve with Vanilla Bean ice cream and devour! 

*I use this crust on a couple breakfast dishes as well: Egg Tart, Chicken Pot

Chocolate Chip Cheesecake Cookie Bars

Posted by Delightfully Doable on 14 May, 2014 None comments

I found this recipe as it’s nearing that time of the month where sweets are anywhere and everywhere in my house. Right now, I currently have peanut butter twix bars, mountain bars, and now these cheesecake bars. I recently just finished the homemade twix bars that I made as well as a chocolate cake. There’s no need to explain why I am craving it all as you as a woman can relate 100%.

It actually is really annoying how much sweets come to my radar and it varies every month. Some months I really could care less and others (like currently) I live my diet by sweets. Okay not literally, but pretty close! :)

Ingredients:

Curst

  • 1 cup flour + 2 tbsp
  • 1/3 cup sugar
  • ½ cup coconut oil (softened)

Filling:

  • 8 oz cream cheese, softened
  • 1 tsp vanilla
  • 1 egg
  • 1/3 cup powdered sugar

Cookie Dough

  • 1/3 cup brown sugar
  • ¼ cup sugar
  • ¼ tsp salt
  • ¼ cup butter, softened
  • 1 tsp vanilla
  • ¾ cup unbleached flour
  • ¾-1 cup mini chocolate chips

Mix together the crust and place in a greased 8×8 baking pan. Use a spactula and smooth in the bottom of the dish.

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Bake at 325 for 8 minutes.

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Meanwhile, mix together the filling. In a stand mixer combine all ingredients and cream well. Spoon on top of warm crust.

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In the same mixer (rinsed) make the cookie dough. Combine brown sugar, sugar, salt, butter and vanilla together. Cream well. Add flour and mix until well incorporated. Add chocolate chips.

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Sprinkle on top of cream cheese and drop until all dough is evenly dispersed.

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Bake at 325 degrees for roughly 30-40 minutes. (every oven varies in accuracy of heat, if the dough is fully cooked and golden brown you are “golden”)

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Homemade Combination Pizza

Posted by Delightfully Doable on 4 April, 2014 None comments

I made one of the best pizzas the other night. Michael and I loved it. It was not a deep dish pizza but kind of. The crust was thick and moist with great flavor.

I must convince you all to make your own crust especially this recipe as you can freeze it and have it on hand for those nights you don’t have time for dinner or simply want a movie night with pizza and popcorn.

Baking your own crust is extremely healthy compared to all the pizza crusts out there and restaurants that add multiple ingredients and chemicals to get a desired taste. My recipe is easy, healthy and flavorful. It even has a sweetness in it from the honey. Get my crust recipe here: Pizza-Crust

Ingredients:

  • Already made pizza-crust, uncooked
  • ½ lb sausage
  • 9 oz pepperoni
  • Red sauce (I used Trader Joes Basil Parmesan pasta sauce)
  • Chopped olives
  • Sliced mushrooms
  • 1 medium onion, chopped
  • 3 cups cheese

Place risen pizza crust in a greased 9×13 pan. The dough should be firm enough that you can pick it up and mold it to the shape of your pan.
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Top with red sauce.

Sprinkle sauce with 1 cup cheese and pepperoni.

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Meanwhile cook sausage until fully cooked.

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Spread on top of pepperoni.

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Add olives, mushrooms and *onions.

*If you have a couple extra minutes sauté onions with 1 tsp sugar to caramelize and give added flavor. This simple step changes the taste entirely. :)

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Bake at 425 for 18-20 minutes or until crust is fully cooked in the middle of the pan.

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Enjoy with a good fresh salad to get your vegetable serving in for the day and to make yourself feel good about your dinner choice with your healthy crust.

Pizza Crust

Posted by Delightfully Doable on 3 April, 2014 1 comments

No fail pizza dough. Easy to make and great to make extra and freeze for your next pizza night.

Ingredients:

  • 1 cup warm water
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon honey (or sugar)
  • 2 teaspoons salt
  • 2 tablespoons olive oil (or vegetable)
  • 3 cups bread flour (give or take ½ cup)

In a stand mixer add yeast and honey into warm water.
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Let sit for 2-3 minutes or until bubbles form and mixture starts to foam.image

Pour in salt, oil and 2 cups flour, mix well. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.
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Needs more flour…

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Mixture needs to be more firm

Knead for 6 minutes on medium speed. The dough should be smooth and eas to work with. And the bowl should be clean!

Lightly grease a large bowl & the dough so it doesn’t stick to the edges or get too dry and cover with tea towel, let it rise 1 hour or until doubled in size.
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**If freezing the dough do so before letting it rise. Place into an airtight Ziploc bag. When you are ready to use it, take out of freezer and let it thaw at room temperature. Once thawed, place into a greased bowl and let rise. Can take a total of 6-8 hours.

Place dough in a greased 9×13 pan.

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Great for cheesy garlic bread too!

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Crust should be moldable and not sticky

Preheat oven to 425 degrees and top to your liking. Bake for 20-30 minutes until lightly brown and fully cooked.

Egg Tarts

Posted by Delightfully Doable on 25 May, 2013 None comments

Oh my goodness this dinner was incredible. I absolutely loved it and the flavors were perfect. You can make this for breakfast, brunch, lunch and dinner. I am trying to add more fruits and veggies to our diet and this really helped with the vegetables.

We actually were packing a picnic and going to the park tonight. We have been doing the movies in the park here locally for summer. Every Thursday and Fridays they have a movie in the park. It’s been pretty fun and good quality time together as a family. We usually go around 6:30 and let Cooper play and eat dinner. The movie usually starts around 8:45 (dusk) and depending on Cooper’s mood we stay the whole time or leave a little early. The adventure of Cooper playing in the grass with his toys is so fun for him and he absolutely loves to people watch. The other night we saw the third Men in Black movie. It was definitely fun especially because I have been giving Cooper his second nap a lot later so he is rested when we head out. We were able to stay til 10:30 that night. It was great! This week however we were headed to the park and not for a movie. The movies have ended for summer which is a bummer because it has been really nice out still and a fun time as a family.

We were walking to the Pool on our way to the park to check on pool maintenance. We have a neighborhood pool that we share with 10 families. Apparently this week has been our week to clean, yet we didn’t find out until Wednesday as this is our first time on maintenance. Unfortunately we found out on our walk down on Wednesday that our pool key is different from the pump house key and yet we are put off another day to clean. We feel as if we are becoming “those” neighbors…we don’t want to get there yet…at least not so early. :) Now today is Friday and we must clean since it’s been five days. Anyway, after eating on the lawn by the pool we took a walk to the park and went down to the river. Cooper has never been to the river before and it was so sweet to see his little eyes and brain stimulated by such newness.

It was a fun night full of adventure as we headed out for the river. We are trying to enjoy as much of summer as possible.

Tonight’s Menu: Egg Tarts

Pastry Tart:

  • 1-1 ½ cup flour
  • ½ cup cold butter
  • 1 egg yoke
  • 2 tbsp cold water
  • 1 tsp salt

In a food processor add flour and cold butter and mix until it becomes crumbly. Add egg yoke, water and salt. Mix well. It will be very sticky. Fold onto a floured surface and add more flour as you knead with your hands. Add enough flour that the pastry can be rolled out with rolling pin. In four large ramekins divide the dough and fold up the sides of the ramekins and place in the fridge for 20 minutes.

Filling:

  • EVOO
  • 4 slices of Bacon
  • 1 medium tomato chopped
  • ½ cup onion chopped
  • 4 large mushrooms
  • Spinach
  • 6 eggs
  • 2 tbsp milk
  • Mozzarella cheese (optional)

Preheat oven to 400 degrees. In a large skillet add evoo, bacon, onion and mushrooms. Once cooked add tomatoes and spinach, heat through. Turn off heat and crack all 6 eggs directly into the skillet along with 2 tbsp milk. Mix well and spoon into ramekins. Sprinkle with cheese.

Place the four ramekins on a baking sheet and bake 30 minutes or until eggs are cooked and pastry has browned.