Fantastic Bake ~ Along – Quiche LorraineΒ 

Hello my lovely friends πŸ’• Thanks for joining me today for a fantastic Bake~Along! 

Tracy from It’s a T-Sweets Day hosts this fun event full of deliciousness once a month. If you love cooking and baking you should hop over to her blog and let her know that you would like to join us next month. πŸ˜€

Here’s her invite 

This month we baked a Quiche Lorraine  – with pastry from scratch! The recipe came from Emma @ Emma Crafts Design πŸ€— 

Here it is…

Preheat your oven to 180Β°C (360Β°F).
You will need for the pastry – for the bakers among you without a kitchen scale I added the cup measurements in parentheses.  

75 g (5-1/2 Tbsp.) butter or margarine

150 g (1-1/3 cup) plain flour

50 ml water (1/3 cup)

salt for seasoning

Mix all your ingredients together until well combined. Roll your pastry out and place in a pie baking dish- I don’t have one….yet! ….so I used a springform. I rolled my pastry on a sheet of baking paper and used it to line the tin, it makes it easier to clean! πŸ˜‰ Roll it on the paper to approximate size, set it into the form/dish, use your fingers to spread it to the edge. Lift out, trim the paper down, set it back in the dish, and pick the bottom of the pastry with a fork to prevent it from raising once in the oven.

You will need for the filling:

150-200 g of bacon bits  (6 – 8 oz.)

 β€’ 4 eggs

 β€’ 100 g (1/3 + 1/4 cup) of thickened cream

 β€’ 50 ml milk (1/3 cup )

 β€’ block cheese (you can use gruyere or Swiss cheese too)

 β€’ salt and pepper for seasoning

Cook your bacon bits in a pan for 3-5 minutes, then lay them evenly on your pastry. In a bowl, whisk the eggs, cream and milk together, adding salt and pepper to taste. Pour the mixture over the bacon bits, straight on top of your pastry. Grate about 50 g of your block cheese on top of your quiche.

Bake for 30-35 minutes or until the cheese is golden brown.

And here it is… 😊

Of course there was a heart-stopping moment 😜 I poured the filling mix into the dish, on top of the bacon, turn around to walk it to the oven….and what do I see? 😳 Yep – the sour cream, perched on top of the scale, smirking at me…

Oh boy….what to do? I went and poured the filling back into the mixing bowl….it did get a bit messy 😬 added the sour cream, whipped and poured everything again. I’m happy to report that everything after that went according to plan. 😎

My Quiche was a bit on the thin side. I’m not sure if it was the ‘pouring back and forth’ or if I didn’t whip the egg mixture long enough. Or maybe my pan was to big (11″). Either way – all this shall be corrected next time. πŸ˜ƒ

It was still delicious 😍 Hubby and I took it on the patio – pretending we’re sitting in the courtyard of a nice restaurant in Nancy, enjoying the French Countryside. πŸ’œ

I hope you enjoyed this delicious recipe! πŸ€— Will you join us next month? 

This made me hungry again πŸ˜„ I’m gonna go now and have the leftover piece….maybe with pineapple?! 

I’ll be back tomorrow with a new ‘New ~ Stitch ~ Sunday’ πŸ€“ Hope to see you there! 

Until then πŸ’•

Advertisements

Recipe ~ Friday 🍽 Fancy (low-cal) Tuna Salad 

Hello my lovely friends πŸ’• Thanks for visiting. πŸ˜€ Wanna know what’s for dinner? 

I’m veering off course from last week’s plan/post …remember I showed you the book ‘I Hear America Cooking’ and wanted to ‘test cook’ something from Chapter 1? Well, turns out that it’s mostly Chilis and hot soups! While that will be awesome in the fall, it’s not so great during the heat wave we’re just sitting/sweating through. πŸ˜ŽπŸŒžπŸ‘™

So tonight we’re having a fancy-ish Tuna Salad πŸ₯— It’s easy, perfect for this weather – the kitchen and you will stay cool 😁- and low-cal! 😜 Doesn’t get better than that, right? 

All you need is 

~ a can of Tuna (or a Rotisserie chicken; or beans for a vegan version)

~ a jar of sweet relish 

~ Pepper 

~ Lettuce 

~ and anything cold and delicious you can think of πŸ₯‘πŸ…πŸ₯•πŸŒ½πŸ₯’πŸŒΆ

πŸ’«Mix the Tuna with an equal amount of relish. Add Pepper. 

Mix well (It won’t be exactly pretty at this point…but you will make it look awesome πŸ˜‹)

Arrange on a bed of lettuce, and garnish with all your favorite things. 😊

Here are a few of mine…boiled Eggs, Olives, Banana Peppers, Cucumber, Radishes, Artichoke Hearts, Cherry Tomatoes. 

There! Now it’s pretty, right?! 😺


What is your favorite hot-weather dish? We’re expecting a lot more hot days, so I’ll do a happy dance πŸ’ƒπŸ» for each and every suggestion!  πŸ˜Ž

Have an amazing weekend! 

Until next time πŸ’•

~ Tina xoxo 

Recipe (related) Friday ~ My New Cookbook πŸ˜€

Hello and ‘Happy Friday’ my lovely friends 😍 Thanks for visiting! 

Look what I found at our library’s book sale (minus spoon and whisk 😝)


Always on the lookout for new recipes I didn’t hesitate for a second and put it in my (big πŸ˜‰) pile. 

And what a gem it is! πŸ€“  Not only has it recipes from every part of the country, there are also the author’s travel stories, and regional photos from days gone by. πŸ™‚

I plan to cook and share – starting next week! πŸ˜€

Here’s the index for part one 


Anything in particular you definitely wanna see here soon? Let me know! πŸ€— I’m looking forward to your comments/suggestions! 

Now I’m gonna go sit on the patio, listen to the lovely birds, and read some more. 😎

Until next time πŸ’•

~ Tina xoxo 

Recipe ~Friday πŸ₯˜ Country Style Ribs ‘n Beer-with a twistΒ 

Hello my lovely friends  πŸ’• Thanks for peeking in πŸ€—

Maybe you remember the recipe for Country Style Ribs ‘n Beer I shared a while ago. Did you cook the ribs? I hope you liked it. πŸ˜€

Today I have a variation to share with you. It was a spontaneous add-on last night…let me tell you how that came about. 

See, once in a while hubby and I like to go to the casino. 😎 He likes to smoke his cigar, away from the cold/heat/wind, and I’m addicted to their cappuccino. 😝 Anyway – usually I prep dinner, we eat when he comes home, and off we go. Well, yesterday he came home at 4:30 – a bit too early for dinner. So I decided to throw the (alread cooked) ribs into the Crockpot. Easy peasy! ☺️ Only problem….there wasn’t enough liquid in the pan. Out of broth,  I dove into the pantry and came up with a jar of ‘Chipotle & Lime’ Salsa. Hmmm…. maybe! πŸ€”I enjoy a little ‘tastebud’ adventure….so I added that and 1/3 cup of water….oh my! That is awesome!!! πŸ™†πŸ»

We will try different Salsas – but from here on out Ribs will always have Beer & Salsa in it! 😁

Is your mouth watering yet? πŸ˜ƒ Will you have ribs for dinner? I sure hope you enjoy them! 

Have a wonderful day! πŸ€— See you next time 

Until then πŸ’•

~ Tina xoxo 

Recipe ~ Friday – German ‘Nut-Corners’ (Nussecken)

Hello my lovely friends πŸ’• How nice of you to peek in! And because you’re so sweet, I have an extra special sweet treat for you today! At least hubby thinks it’s extra special! 😊 That’s why I made these german cookies this week. See, last Tuesday was our anniversary, and because he’s a pretty nifty guy he got his favorite cookies. 😍

Speaking of anniversary, I’d like to show you something related to that.

I gotta backtrack…..a few months after we got married my new husband had to deploy to Bosnia. For a whole year- ugh πŸ˜‘ With the kid in school I had a lot of time on my hands. And what does Tina do when she has time? Be creative, of course πŸ˜‹ So I got a cross-stitch kit, and made this sampler


It has to be the kitschiest thing in our house πŸ˜† but we love it! And…with this hanging in the hallway there’s no excuse to ever forget the anniversary! πŸ˜‚

Okay, enough with the memories….let’s get baking πŸ‘©πŸ»β€πŸ³

You will need (like I mentioned, this is a german recipe, so the measurements might seem a bit unusual) 😊

~ 1 1/2 c Flour

~ a pinch of salt

~ 1/2 cup ground hazelnuts or almonds

~ 1/4 c + 1 Tbsp. Sugar

~ 1 egg

~ 9 Tbsp Butter

Topping:Β 

~ 3 Tbsp. heavy cream

~ 10 Tbsp. Butter

~ 1 scant cup sugar

~ 3 Tbsp. Honey

~ 9 oz. sliced Almonds or Hazelnuts

Mix the flour, salt, nuts, and sugar together, add the egg. Cut the butter into small chunks. Mix everything with a knife, cutting the butter as you go. Knead until a soft dough forms. Shape it into a ball, and set it in the fridge for about 30 minutes.Β 
Line a baking sheet with aluminum foil or parchment paper (I prefer non-stick aluminum foil, because with that you can line ‘up-the-edges’….the topping gets a bit runny, and sticky as it cools)

Prepare the topping- Melt the butter, honey, and sugar on medium heat. Add the almonds, bring to a boil – watch it carefully…1 roll then take it off the heat! Stir well, let cool for a few minutes.

Roll out the dough into a rectangle (appr. 12″ x 8″)


Spread the heavy cream on the dough, then the topping.


Bake at 400Β° Β (convection oven) – 425Β° for 15, 20 minutes until golden brown.


While hot cut into triangles- as you can see in the picture in the cookbook, the original cookie is quite big. We prefer the smaller triangles (plus you get more out of one batch 😝)

The last step I can only tell you about….I gotta run to the store and get some chocolate chips πŸ˜†

The corners are dipped into melted chocolate….hmmm, right- don’t wanna miss out on that!
For that you need

~ 2 c semi-sweet chocolate chips

~ 2 Tbsp shortening

In a microwave safe bowl, melt both ingredients; stir until smooth. Dip all 3 corners into the melted chocolate, and set on wax paper until set.

I hope you enjoy this treat! πŸ€— Let me know if you did!

See you soon πŸ’•

~ Tina xoxoΒ 

Recipe Friday ~ ‘Country Style Ribs’n Beer

Hello my lovely friends ~ it’s Friday…that means (at least in this house) cook once, eat 2, 3 times!
*Before you start, just one word of advice….

img_1390-1

Bahahahaha πŸ˜‚….nah, didn’t happen!

Everything went well, so tonight we’re having ‘Country Style Ribs ‘n Beer’
(The beer comes in before the cooking – so it is safe for the kiddos!)

Here’s what you need

~2 pounds Country Style Ribs
~seasoning (I use Steak seasoning)
~1 bunch green onions (cut in 1/2″ pieces)
~ 12 oz. Beer
~Coconut Oil (or whichever one you normally use)

1. Start by rinsing and seasoning the ribs (I found that in a lot of seasoning mixes the sodium content is real high, so I only season one side of the meat!)

2. Heat the oil in a large pan, and add the meat (beware of grease spatters) 😳

3. Brown the meat on both sides…

img_1389-1

…and add half of the green onion.

4. Add the beer, cover, and turn down the heat to low.

5. Simmer for 1 – 1 1/2 hours, turning the meat once half way through.
or spoon everything into a crock-pot, and cook on low 3 – 4 hrs.

While the meat is cooking, and filling your house with the most delicious smells, you can take a little break  πŸ˜Ž and then prepare the side dishes.

Recently I discovered frozen, diced Butternut Squash….eeeek! πŸ™†πŸ» Needless to say, we’re now having a lot more squash for dinner than in the past!

Defrost the squash in the fridge overnight (can be done in the cooking dish),
season it with pepper, add butter, and cook it at 350Β° for 40 minutes. Done! Easy-Peasy!

img_1391-1

Boil some potatoes or pasta ~ and you’re ready for the hungry crowd.
So easy – yet delicious….and enough for tonight and tomorrow! 😁

Garnish with the rest of the green onion, and it’s time to eat…

img_1393-1

I hope you enjoy your dinner ~ let me know how you liked it! 😘


 

 

Recipe Friday ~ No-Bake ‘Unicorn’ Cheesecake

Have you seen the ‘Unicorn Cheesecake’ Video on the ‘Delish’ Facebook page?
If you haven’t…here’s the delicious recipe (with pictures) 😊
If you’ve seen it and wondered just how wonderful is it…I’ve tried it for you – twice! πŸ˜‹

I promise it’ll be a big hit at the next birthday party πŸŽ‰

Here’s what you need…

1. 2 bricks Cream Cheese
2.  1 pint heavy whipping cream
3.  1 1/2 tsp. Vanilla extract
4. 1/2 – 1 cup sugar
5. 1 Graham cracker crust (I used the store bought one)
6. Food  dye * (about that….please see an extra tip how to enjoy without, at the end ⬇️)
7. Colorful Ice cream & Dessert Topping

Here’s what you do…

Beat cream cheese in a large bowl until fluffy.
Add the heavy cream. Keep mixing until peaks form…that’ll take a wee bit. πŸ™„
Add Vanilla, then the sugar. Mix well.

For the first cake I followed the instructions, and divided the filling into 5 smaller bowls, then added the coloring 


Spoon the filling into the pie crust, alternating colors ( I just realized I forgot to take a picture 😳 Sorry about that!)

Mix and swirl the mounds -not too much! πŸ˜‰


Well – a little more …then add your toppings. 


Pretty, isn’t it? 😍

Refrigerate 4, 5 hours…and enjoy! πŸ’•

It is fun, and delicious- but all the dirty bowls, and spoons, and forks…ugh.                                 So, today I tried it again…trying to avoid all those dishes 😝

I spooned all the filling into the crust, then added the coloring- one drop at a time 


Swirled it around – first with a toothpick, then with a fork 



Very artsy, don’t you think! πŸ™‚

Here I just added some ‘Praline Crunch’ Ice cream topping- I don’t think it needs any more color!

Before I leave you, here are just a few things I learned the hard way…

1. Add the sugar slowly- especially if you, like me, don’t like your treats too sweet. Add 1/2 cup of sugar, try the mixture, then add 1 Tbsp. at a time, trying it after each addition.             2. If you wanna mix it up and use lemon extract- sure! Go ahead! Just make sure it’s not expired! 😝                                                                                                                                                  3.Food dye will stain your fingers, so be careful! πŸ˜‰

*I’m not a fan of food dye, so outside of Birthday parties they’ll be without. ☺️ I’ve successfully spruced up other Cheesecakes with Raspberry preserves, and lemon curd. Let’s try that next! πŸ˜€

Have a wonderful weekend! 

Until next time 

~ Tina xoxo πŸ’•

Previous Older Entries