The Pizza Quiche

So I have a confession. I didn't actually make this dish. But I did email it to Eric's mom--I get points for that, right? I just haven't had the time or motivation to cook lately. But I wanted to share this recipe because this may just be my new favorite quiche, and if you've had my spicy sausage spinach quiche or Edye's ham and broccoli quiche, you know that's saying a lot. 

This is a slight variation of this recipe.

Ingredients:
1 8-ounce can crescent rolls or store-bought pastry crust
1 medium red pepper, diced
1 tablesppon olive oil
1 garlic clove, minced
1/2 cup shredded Parmesan cheese
1/2 cup frozen or canned spinach, thawed, drained, and chopped
5 eggs, slightly scrambled
1/4 cup sliced pepperonis, cut into strips
1/4 cup milk
1 teaspoon dried parsley
1 teaspoon dried basil
pepper, to taste

Directions:
Preheat oven to 375 degrees.

Divide the crescent roll dough into eight triangles and line the bottom and sides of a 9-inch pie pan with the dough.

Saute the red pepper in the oil until tender. Add the garlic and cook 1 minute; remove from heat. In a bowl combine the eggs, cheese, spinach, pepperoni, milk, and spices. Stir in red peppers and garlic. Pour the mixture into the pie pan.

Bake for 25 to 30 minutes or until a knife inserted in the center of the quiche comes out clean. Let stand for 5 minutes before serving.

Enjoy!

~Krissy

Homemade Tootsie Rolls

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Every since I made my first homemade caramels, I've loved candy making. I've made sea salt caramels, pumpkin caramels, marshmallow, truffles, chocolate covered cherries, candied citrus peels, candy corn, different types of fudge, and bon-bons. (Click here for candy recipes). So when I saw this tootsie roll recipe on Pinterest, I had to try it.

Ingredients:
1/2 cup honey
1/4 cup plus 2 tablespoon cocoa powder, sifted
1 teaspoon vanilla extract
1 tablespoon butter, melted
1/4 cup powdered sugar, sifted
pinch of salt
1 to 2 cups instant non-dry milk powder

Directions:
In a large bowl, mix together honey, cocoa powder, and vanilla using a spatula or spoon. Pour in melted butter and mix well. Add powdered sugar and salt; mix until well incorporated.

Add the milk powder 1/4 cup at a time until dough forms. Remove the dough from the bowl and onto a work surface. Knead the dough by hand and continue to add the milk powder until the dough becomes firm. You may not use all of the milk powder. When the dough is firm and only slightly sticky, roll it into a ball. Spray cling wrap with cooking spray and wrap the dough in it.

Let the dough rest for a 1 to 2 hours. I cut the dough into strips. Next time, I think I'll roll them out into logs then cut them into pieces. Wrap in wax paper and store at room temperature.

Enjoy!

~Krissy

Rice Crispy Birthday Cake

Happy Birthday Eric!

Yesterday was Eric's 27th birthday. Before I give you the recipe to his birthday cake, let's take a minute to walk down memory lane. When Eric saw his cake, he smiled and laughed and made a comment that I always make him unusual birthday cakes. Thinking back on it, he's right.

There was the orange-cranberry bread cake with blue royal frosting. It was made from a Pillsbury quick bread mix. I can't remember why I made this for his birthday, but I do know it was before I had a large repertoire of recipes in my arsenal. However, Eric loved it.

Orange Cranberry Bread Cake

Then there was the strawberry cake (also from a mix) with the candy clay decorations. We had friends over to celebrate and they all wanted to eat the candy clay roses. I also made cheese puffs and cream cheese rangoons as appetizers.

Strawberry Cake

Last year was the apple cider cake, which is one of my all times favorite cakes. It's a doctored spice cake mix. Sadly apple cider isn't in season in February so I had to use an apple cider mix--which is good but not nearly as good as the real thing. The following autumn, I made apple cider cupcakes with real apple cider and they were amazing.

Apple Cider Cake

And that brings us to this year, a rice crispy cake. A few weeks ago, Eric mentioned that rice crispy treats sounded good (his hint that I should make some). That's when I remembered seeing a Martha Stewart rice crispy cake and knew I had to make it for him. I used Kellogg's rice crispy treat recipe and made a minor change to Martha's chocolate marshmallow frosting.

Rice Crispy Cake
Ingredients:
6 tablespoons butter
8 cups mini marshmallows
12 cups rice crispy cereal

Directions:
Spray 2 8-inch round cake pans generously with cooking spray. Set aside.

In a stock pot, melt butter over low heat. Add the marshmallows. Stir until the marshmallows are completely melted then remove from hear. Add rice crispies and stir gently but well until the cereal is well coated.

Divide the mixture between the two cake pans and evenly press the mixture into the pan.

Allow to cool then remove from pans.

Chocolate Marshmallow Frosting
Ingredients:
1 1/2 tablespoon butter
4 1/2 cups mini marshmallows
1 cup semisweet chocolate chips

Directions:
In a medium saucepan melt butter over medium-low heat. Add marshmallows and stir. Just as the marshmallows begin to melt, add the chocolate chips. Stir until the mixture is smooth.

While the frosting is still warm, frost the top of the first cake layer. Let the frosted cake stand for 5 to 10 minutes. Set the second cake layer on top and gently press down. 

Decorate as desired. Martha used different cereals to decorate her cake. Eric's cake looks a bit Christmasy just because I used what I had on hand--black, green, and red gels. 

I have to admit, this makes a pretty cool cake. It's quick, easy, and different. I know I will be making this again.

Enjoy!

~Krissy

Skinny Peanut Butter Brownies

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So I've been M.I.A. for the last month and a half. With work and wedding planning, I haven't been spending very much time in the kitchen. However, for Valentine's Day I managed to find time to make these delicious, fudgy brownies. Not only are the yummy--decadent really--they are semi-healthy (or at least not super bad for you). You see, Eric and I joined a gym at the beginning of the year so we can look all tone and fit for our wedding. These brownies make us feel a little less guilty for indulging in our sweet tooth. Plus, these are the easiest made-from-scratch brownies ever. You just throw the ingredients into a food processor or blender! Easy to make, easy to clean up.

Original Recipe (I made a few minor changes).

Ingredients:
1 cup creamy peanut butter
2/3 cup vanilla yogurt (I used Greek yogurt)
1/4 cup skim milk
1 egg
dash of salt
1 teaspoon baking powder
1 cup sugar
1/2 cup cocoa powder
1/2 cup old-fashioned rolled oats

Directions:
Preheat oven to 350. Spray an 8x8-inch pan with cooking spray and set aside.

Pour the rolled oats in the food processor or blender and blend until the oats are ground up. Add the rest of the ingredients to the food processor, except for the peanut butter. Blend until the mixture is smooth.

Pour the batter into the baking dish. Beware: it will be thin but that's okay. Microwave the peanut butter for 30 or until it's melted. Drop spoonfuls of peanut butter into the batter and using a butter knife, swirl the peanut butter to give the brownies a marbled effect. Don't over mix.

Bake for 20 to 25 minutes. You will notice the edges of the brownies pull away from the sides of the pan when it's baked. Allow the brownies to cool completely and serve.

Eric had no idea that these were skinny brownies until I told him. Even I was surprised by how rich and fudgy they turned out.

Enjoy!

~Krissy

Also Check Out:
Healthified Chocolate Chocolate Chip Cookies
Skinny Chocolate Chip Cookies

Lime Mustard Chicken

Making candied citrus peels has quickly become a Christmas tradition. It's kind of a two for one deal. I get to made candy out of the peels then find tasty uses for the leftover fruit. I used the orange to make spiced cranberry juice. And I used the limes to make this chicken.

Kind of forgot to take a picture until the chicken was almost gone!

Ingredients:
4 boneless skinless chicken breasts
1/2 cup lime juice
1/4 cup honey mustard
1 tablespoon olive oil
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Preheat oven to 350 degrees.

Combine the lime juice, mustard, olive oil, chili powder, salt, pepper in a 7x11 baking dish. Marinate chicken breasts in the mixture, any where from 15 minutes to overnight. 

Bake for 40 minutes or until the chicken is thoroughly cooked and juices run clear.


I acutally made this back in early December for my future father-in-law's birthday (along with a decadant chocolate birthday cake). Though the flavors were more summery than wintery, it was a huge success. And sometimes you just need that hint of summer when it's snowing and below freezing outside.

Enjoy!

~Krissy

Peanut Butter Fudge

Since my butterscotch fudge didn't turn out as planned, I decided to try one more fudge recipe this holiday season: peanut butter fudge . . . and it was a success!

Ingredients:
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup peanut butter chips
1 cup peanut butter
3 tablespoons unsalted butter, room temperature and cup into little blocks

Directions:
Line the bottom and sides of an 8x8 pan with parchment paper.

Combine the sweetened condensed milk, vanilla, peanut butter chips, peanut butter, and butter in a medium glass (heat proof) bowl.

Create a double-boiler by setting the bowl over a medium-size saucepan of simmering water. The bottom of the bowl shouldn't touch the water. Stir in chocolate chips. Mix until the chips are melted and the mixture is smooth.

Pour the fudge into the prepared dish and smooth the top with a spatula. Refrigerate for 5 hours or until the fudge is firm.

To cut the fudge, remove the parchment paper from the dish. Run a knife under hot water, dry it off, and use it to cut the fudge into squares. Store in an airtight container in the refrigerator.

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Sea Salt Nutella Fudge
Spiced Cranberry Juice

Check out last year's baking list!

Butterscotch . . . Somethings

In the summer, we usually hit up the local ice cream shop. 99% of the time Eric orders a butterscotch milkshake. I think next to peppermint, it's his favorite flavor. So I had planned on making butterscotch fudge for him this Christmas. I used the Nestle Toll House recipe for butterscotch fudge. The only alteration I made to the recipe was taking out the nuts. But the fudge never set. I even tried freezing it. The recipe had awesome reviews; I don't know what went wrong, but the fudge was a fail. However, while some kitchen fails have to go in the trash, others can be transformed. So that's what I attempted to do with the butterscotch fudge. It tastes damn good (Eric said he'd happily eat it with a spoon) so I turned it into a truffle-like candy I'm calling a "something." But these somethings need to be kept in the freeze, otherwise they don't exactly melt, but become gooey and lose their shape. Even transformed, they're not my most successful concoction, but Eric loved them so much that I thought I'd share the recipe anyway.

Ingredients:
1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
1/4 teaspoon salt
2 cups mini marshmallows
1 2/3 cups (11-ounce package) of butterscotch chips
1 teaspoon vanilla extra
nuts, powdered sugar, sprinkles, etc.

Directions:
Line an 8x8-inch baking pan with parchment paper.

In a saucepan, combine sugar, evaporated milk, butter, and salt and bring to a full rolling boil over medium heat, stirring continuously. Let boil for 4 to 5 minutes, stirring constantly. Remove from heat.

Stir in marshmallows, chips, and vanilla extract. Stir vigorously until the marshmallows and chips are completely melted and the mixture is smooth. Pour into prepared pan and freeze overnight.

Scoop out a heaping tablespoon of the butterscotch "fudge," roll into ball, then roll the ball in chopped nuts, powdered sugar, sprinkles, whatever you'd like. I used up some leftover pecans and powdered sugar. Set the balls on waxed paper lined plate and refrigerate. Since these suckers become gooey rather quickly, it's better to work in batches.

Store in an airtight container in the freezer.

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Sea Salt Nutella Fudge
Peanut Butter Fudge
Spiced Cranberry Juice

Check out last year's baking list!