Tag Archives: pastry

Sausage Brie Quiche

Posted by Delightfully Doable on 19 October, 2014 None comments

Sausage Brie Quiche

Sausage Brie Quiche 1

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. :)

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

Chocolate Chip Snickerdoodle Blondies

Posted by Delightfully Doable on 2 October, 2014 None comments

Chocolate Chip Snickerdoodle Blondies

DESSERTS!!!

It seriously must be “that” time of the month for me. And yes, I did just say that! :) I am craving, pinning and gaining weight all over looking at pictures of what I want to make to satisfy my “fat foodie” days.

The gloomy aspect outside isn’t helping with my dessert cravings either. Typically when it’s warm outside I have less cravings, but the colder it gets and the quicker winter approaches, I have my extra 5 pounds stored up for winter to help keep me warm. :)

Part of the weight gain comes from these amazing Snickerdoodle Blondies. They are incredibly moist and utterly satisfying for those days you simply need something sweet. Take the pan to the couch and enjoy every bite if that will make you feel better! :)

Ingredients:

3/4 cups butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla
2 1/3 cup flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup dark chocolate chips

Preheat oven to 350 degrees and grease a 9×13 baking dish. Set aside.

In a stand mixer, beat butter on medium speed until light and fluffy (1-2 minutes).

Add in both sugars and beat another 2-3 minutes. (Scrap sides as needed)

Add in eggs and vanilla and cream together.

Scrap sides of the bowl and add in all dry ingredients. Mix just until combined.

Fold in chocolate chips.

Meanwhile, in a small bowl make the cinnamon mixture.

Place 3/4 of the dough into the bottom of the pan (reserving the rest) and sprinkle with 3/4 the cinnamon mixture.

Drop remainder of the dough into little chunks evenly across the top.

Sprinkle with remainder of the cinnamon mixture.

Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.

Be prepared to be wowwed and devour.

We have enjoyed this cookie bar for breakfast with a cup of coffee. Super yummy if you are a pastry lover and a coffee lover.

Blueberry Cinnamon Roll Coffee Cake Blend

Posted by Delightfully Doable on 20 August, 2014 None comments

This is the perfect combination of a cinnamon roll and coffee cake that I wasn’t quite sure what to call it. So I went basic and called it what it is, a blueberry cinnamon roll coffee cake blend. That pretty much sums it up. It has the glaze of cinnamon rolls and the coffee cake texture. Wow is it mighty tasty.

My sister was coming over for her weekly swim and I had been accused recently of not making any delicious treats as I normally do. She usually comes over with a pastry of some sort for breakfast and a nice big cup of coffee awaiting her arrival. But– lets be honest, I had been slacking for more than one reason and simply hadn’t provided anything baked for a couple weeks. Mind you she always got leftovers for lunch and thoroughly enjoyed those but a pastry or muffin for breakfast is what we love as sisters of a carbohydrate eating family.

So with a loud and clear reminder, I chose to make this delicious mouthful for us all to enjoy and boy did we enjoy it.

My husband sarcastically states that he wants leftovers for breakfast the following morning at work. Although it’s sarcastic, I know he’s being serious. And rightly so, I would never leave him out of the mix. ;)

I made this in the morning and it came freshly hot out of the oven upon her arrival. That’s my favorite part. I love the house smelling of sweet baked goods leaving a person excited for what they will soon be consuming.

Ingredients:

Cake:

3/4 cup white sugar
8 tbsp butter
2 large eggs
1 tsp vanilla
2 tbsp lemon juice
2/3 cup plain Greek yogurt
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cup unbleached flour
1 cup blueberries (1 tsp flour, if frozen)

Crumb Topping:

1/4 cup white sugar
3/4 cup brown sugar
1 1/2 tsp cinnamon
8 tbsp butter, partially melted
1 cup unbleached flour
1/8 tsp salt

Glaze:

3 cups powdered sugar
1 ounce cream cheese, softened
1/2 cup butter, softened (not melted)
1 teaspoon vanilla extract

Preheat oven to 350 degrees and grease and 8 x 8 cake pan.

In a large mixing bowl, combing sugar, butter, eggs, vanilla, lemon juice and Greek yogurt.

In a separate bowl, combine dry ingredients, baking powder, soda, salt and flour. Mix and combine with wet ingredients.

Be careful not to over mix.

Fold in fresh blueberries. If using frozen berries, toss with 1 tsp flour to keep juices contained.

Pour into greased cake pan and set aside.

Meanwhile, begin to make the crumb topping.

Combine all ingredients.

Mix until well crumbly.

Layer the crumb topping on top of the cake and bake at 350 degrees for 40-45 minutes or until toothpick inserted comes out clean.

Today my sister was over with my niece and we opted out of the glaze as our little children were acting as if they were malnourished and haven’t ate most their lives. I also believed they didn’t need the extra sugar topping as it was pretty well contained with sugar as is. :)

I topped with extra berries to add additional fruit and flavor.

If making the glaze, while the cake is baking, begin to make this.

Combine all ingredients. If mixture is too thick add additional milk 1/4 tsp at a time. It becomes runny very quickly.

Pour over cooled cake. Yummy!

*Seriously adapted from chelseasmessyapron.com