at your request

First of all, if you want the recipes for the chocolate ganache tarts and lemon créme tarts, I have them here. But this time I used a traditional tart crust. Way better. But a little more time-consuming. Thankfully, I had some help that day. Thanks, Stacy!

Well, since my favorite person, my sister, asked for pictures of the mini quiches, I thought I'd at least show the pictures I got. Like I said, not the best photos, but oh well. But seriously, everyone needs to try this spinach and caramelized onion quiche. About killed me it was so good! I may have taken a few of the leftovers home and eaten them all in 2 days.

Spinach & Caramelized Onion Quiche

Broccoli, Cheddar, & Ham Quiche

My usual: Italian take on Quiche Lorraine

And another request I got was from my friend, Melissa Esplin, who wanted the recipe to the chocolate ganache frosting. Super simple, Melissa! You're going to LOVE it! (I over-whipped it a little, but in the end I liked the mountain-like texture. But when you make it, don't make that same mistake because it turns out a little dry and really hard to pipe. Not that YOU would do something like that.)

Chocolate ganache frosting

8 oz chocolate (semi-sweet or bittersweet. I used a combination of both. Don't go sweeter than that, though), chopped
1 C heavy cream
1 T pure vanilla extract, optional

1. Place chocolate in a large bowl. In a small saucepan, bring heavy cream (and vanilla, if using) to a boil. Immediately take off the heat and pour over the chocolate. Let sit for about a minute, then gently stir until combined and no chocolate chunks remain.
   
2. Let cool, uncovered, in the fridge until set and thickened. Once completely cooled, using a stand mixer or hand mixer, whip the ganache until light and fluffy. Don't over whip or it'll get stiff and dry. You want it moist and soft. Now pile it on some cupcakes (or just eat it by the spoonful ...) and enjoy!

party!

One of my best friends here is having a baby just a few days before me (so they might be born right around the same time!), and another couple of friends and I threw her a shower. I insisted on being in charge of the food because Lori (momma-to-be) is a classy girl and deserves classy shower food, and because I like a challenge. Why do I take on these huge tasks--especially when I'm super huge pregnant myself? Really because I love the girl I'm doing it for and because I LOVE food. But seriously, what was I thinking? I was so proud of myself because I had a REALLY strict schedule for the week, which I actually stuck to. And if it wasn't for that and the other 2 girls in charge of the shower who both came at different times to help me roll out tart crust dough or fill mini quiches or bake mini cupcakes with me, I don't think I would have survived.

And even if it was a LOT of baking (we turned our furnace down because our oven was keeping our little apartment plenty warm, even with our awfully non-insulated windows and below freezing temperatures outside), the end result made it all worth it for me. And the best part was that Lori seemed really happy. And that was my main goal.

mini lemon créme tarts

mini chocolate cupcakes with chocolate ganache frosting (my favorite, I think)

mini vanilla cupcakes with raspberry filling and lemon buttercream frosting (thanks for the idea, Lisa! They were Lori's #1 pick of the day)

mini chocolate ganache tarts

pb&j thumbprint cookies

chocolate caramel thumbprint cookies

and just a shot of some more mini vanilla cupcakes waiting to be served.

I also made my aunt Carolyn's amazing rolls, but mini sized (I love mini things for parties. perfect portion size and so cute!), with a roasted garlic&sage butter and cinnamon vanilla honey butter. Those were a hit, as usual, because Carolyn is a genius. And I also made my favorite baby/bridal shower food: mini quiche. I didn't get any good pictures of those, unfortunately, but I invented a couple of new flavors and it reminded me of how much I love quiche. They're so delicate and fancy and SO versatile. I served my usual Italian take on a quiche lorraine, and then a broccoli ham & cheddar, and my absolute favorite and now a staple quiche in my repertoire: spinach and caramelized onion. Seriously, you have to try it. Put some tangy hard Italian cheese like Pecorino Romano or Asiago or Parmiggiano Reggiano on top of the caramelized onion and finely chopped fresh spinach, and it's killer good. And really not that complicated.

Congratulations, Lori! Can't wait to meet your baby girl!

Lisa and baby Hall's Shower

In early March I got to host a baby shower for Lisa Hall at my house. I love hosting showers for people because I love having an excuse to invent new recipes, sticking to a theme. I decided to go with the hors d'oeuvres kind of theme like Christina's bridal shower. Here are a couple recipes from Lisa's shower. A couple of them might be similar to Chrissy's but I made some changes that I think are improvements:)

Puff Pastry Tartletts with Parsley-Almond Pesto and Rotisserie Chicken
makes about 24-36 tartletts
1 box puff pastry (2 sheets)

3 C parsley, packed
3/4 C almonds
2/3 C Pecorino Romano Cheese
1 head of garlic
3/4 C Extra Virgin Olive Oil
zest of 1 lemon
juice of 1 lemon
salt & pepper to taste

2-3 C shredded rotisserie chicken

1. roast the garlic by cutting off about 1/2 in of the top, placing in aluminum foil and generously coating in olive oil and a little salt. Bake in a 400° oven for 30-35 minutes or until individual cloves are very soft. Set aside and cool.
2. In a frying pan, toast the almonds on medium-high heat until fragrant and slightly darkened.
3. Pulse the cheese, parsley, almonds, and lemon zest in a food processor until ground small.
4. With food processor still running, add olive oil, garlic cloves, and lemon juice and salt and pepper until smooth.
5. Combine the chicken and pesto in a mixing bowl.
   
6. According to puff pastry directions, preheat the oven. Cut the puff pastry sheets into 12-16 squares, depending on how big you want them.
7. Place a little spoonful (1-2 t) of chicken and pesto mixture in the middle of a puff pastry square and sprinkle with additional Pecorino Romano and Mozzarella.
8. Bake according to puff pastry directions or until golden brown and pastry is puffed. Let cool and serve.
   

Blueberry Mini Tortes
makes about 24-36 mini tortes
1 recipe of cinnamon paté sucrée (sweet pie crust)*

1 1/2 C heavy cream
1 package gelatin
2 t vanilla extract
3 T white granulated sugar
zest of 1 lemon (use a fine zester like a microplane grater)
juice of 1 lemon
1 container blueberries

1. Roll out paté sucrée extra thin, cut into little squares (about 1 1/2 in) and fit into mini muffin pans. With a fork, prick the bottom of each crust. Bake at 400° for about 10 minutes or until golden brown and baked through. Set aside and cool completely.
2. In a mixing bowl, beat heavy cream, sugar, lemon zest and juice and vanilla until soft peaks form.
   
3. In a small bowl combine 1 T cream and gelatin and heat in microwave for 10-15 seconds and stir until combined. Add to lemon cream mixture until stiff peaks form.
   
4. Pipe in cream mixture into shells and refrigerate until set.
5. Toss cleaned blueberries with sugar and lemon juice and top tortes (with 2-3 berries each). Serve.

*Cinnamon Paté Sucrée recipe:
1 C flour, plus more if needed
1/2 t salt
3-4 T confectioner's sugar
1/2 C cold butter, cut into small pieces
2 egg yolks beaten with 2 T ice water and 1/2 t vanilla extract
1 T cinnamon (more if you want)

1. In a food processor process flour, salt, sugar, cinnamon, and butter for 15-20 seconds until crumbs form. Remove cover and pour in egg mixture. Don't let it form a ball or it will be tough. If the dough seems dry, add a little water.
2. Place the dough on a piece of plastic wrap and holding the plastic between you and the dough, press forward on the dough away from you. Turn 90° and repeat until dough is combined. Don't overwork the dough.
3. Flatten dough and tightly wrap in plastic and chill for at least 2 hours.
   

Mini strawberry white chocolate muffins
makes about 36 muffins
1 lb diced strawberries (about 1 good sized container)
1 bag white chocolate chips
1 1/2 C flour
1 C rolled oats
1/4 C white sugar
1/2 C dark brown sugar
1 t baking soda
2 t baking powder
1/2 t salt
1/4 C melted btter
1 egg
3/4 C milk
1 t vanilla
1 8 oz package cream cheese at room temperature

oat crumb topping: (shown without crumb topping)
1 C melted butter
2-4 T cinnamon
about 3 C brown sugar
2 C flour
about 2 1/2 C oats

1. Combine flour, oats, sugar, baking powder, soda, and salt.
2. Beat eggs, add milk, oil, vanilla. Stir dry ingredients into wet until combined.
3. Gently add white chocolate chips and strawberries.
4. Line mini muffin pans with paper bake cups* and add about 1 T batter into each cup. Sprinkle with oat crumb topping. *remember to use paper liners, otherwise you will NOT be able to get the little muffins out! I promise it's worth it!
   
5. Bake at 400° for 10-12 minutes or until tooth pick comes out clean.
   

Christina's Bridal Shower

One of my favorite things to do is to feed a lot of people, and come up with new and creative ways to entertain with food. Since one of my dear friends and a huge supporter of my dreams, Christina, decided to happily get married, I threw her a bridal shower on July 7th and worked hard to impress her:) And I forget that my husband Blake, helped out a lot! I can't take full credit for all of it. Blake actually made the salsa and chicken for the taco salads himself.

Mini Quiche2 refrigerated store-bought pie crusts (to save a LOT of time! And I promise, they are almost as good as home made)
4 ounces or so of bacon (I used turkey bacon)
2/3 C Heavy Cream
1/2 C whole milk
3 L or XL eggs
1/4~1/2 C chopped fresh parsley
salt & pepper to taste
2/3 C finely grated Pecorino Romano or Parmiggiano Reggiano cheese
1/4 C grated Cheddar Cheese

1. Preheat oven to 400ºF
2. Roll out pie crusts to about half of it's original thickness. cut pie crusts into small circles, about 2 in. in diameter. Press into mini muffin pans. (TIP: Don't worry about making the edges smooth, I think it looks more rustic when they're a little crinkly, and they're a lot easier to get out once they are cooked)
3. Cook bacon until crisp. (TIP: My sister taught me to microwave the bacon on a paper plate and paper towel. This way you get all the grease out and you don't have to wash any more pans, and they cook up just great) Break up into little pieces.
4. Beat cream, milk, eggs together until smooth, but don't over beat. Add parsley, salt & pepper in medium bowl.
5. Put a little bit of bacon & the 2 cheeses into each little pie crust. Pour in egg mixture. Remember to leave a little space on top, as the mixture will puff up.
6. Bake until golden brown, about 15 minutes. Let cool, take out of pans and serve.

Mini Taco Salad5-6 fresh tortillas
tomatoes (the sweetest ones you can find)
cilantro
1-1/2 limes
4 avocados
1/2 a vidalia onion (if you can't find vidalias, get a normal onion and soak it in water for a little while)
1/2 a rotisserie chicken
taco seasoning
salt to taste

1. Cut tortillas into small circles, about 2 in. in diameter. Place in mini muffin pans in a similar way to the pie crusts for the quiche. Bake in 350ºF oven for 5-7 minutes until they puff up a little. Take out of oven and let cool. (The puffiness will get down a lot. If it doesn't, you can push it down so it still has a little well for the food)
   
2. Dice tomatoes & onion as small as you can and place in a bowl. Chop up cilantro as finely as you can without turning it into a paste. Add to tomatoes and onion. Add the juice of 1 lime and salt. Set aside.
3. Dice avocados really small and place in a small bowl. Add the juice of 1/2 a lime and salt. set aside.
4. Shred the rotisserie chicken into little pieces. Place in a pan and cook with taco seasoning as directed.
5. Place all the topping in the tortilla cups in the following order: Chicken, avocados, salsa.

p.s. For the salsa, you can make the tomato to onion ratio as you like it. But don't omit onions just because you think you don't like them! The flavor and texture is SO important. Just soak them in water for at least half an hour or rinse them for a couple minutes, and the strong, pungent flavor will go down.