How to Make Quiche Lorraine

What is Quiche? Is it breakfast? Is it dinner? Does it matter?

Quiche is a delicious French dish made with eggs and cream and in this case, bacon!

This post is about how to make Quiche Lorraine — a delicious breakfast or dinner or brunch meal in a single dish.

Sure, you might serve it with some fruit or a muffin, but it can be a meal unto itself. And it’s fairly simple and definitely delicious.

Here’s I how make Quiche Lorraine:

Ingredients

1 9 Inch unbaked pie crust (I usually buy mine, but you can certainly make your own crust)

8 slices of bacon, cut into small-ish pieces

1/2 cup (or more if you like) chopped onion

salt and freshly ground black pepper to taste

1 pinch (or slightly more) cayenne pepper

3 eggs

2 egg yolks — yes, you’ll need an egg separator

1 1/2 cups heavy cream (you could make this lighter by using a half cup or slightly more of milk, but the cream really gives it a great consistency)

1 teaspoon thyme

5-6 ounces shredded swiss cheese (or Gruyere if you’re fancy) or both for fun!

Directions

1. Preheat oven to 425 degrees F

2. Place pie crust in 9 inch pie plate (I use a deep dish pie plate to hold all the quiche mix) Bake in preheated oven 5-7 minutes

3. Reduce oven to 325 degrees F

4. Cook bacon in a skillet over medium heat until browned and cooked through, 8-10 minutes — I typically add salt and pepper to the bacon as it cooks. Remove from pan and drain on paper towels. Add onions and cook until tender and browned, 4-6 minutes.

5. Whisk eggs, yolks, and cream together in a large bowl. Add thyme, salt, pepper, and cayenne pepper. Stir.  Add bacon, cheeses, onions. Combine well.

6. Pour mixture into pie crust and bake until browned and set, around 40 minutes.

 

And that’s how to make Quiche Lorraine.

For more recipes and other ways to live the Gentleman’s lifestyle, follow @SterlingGent

 

How to Make Cannoli Cake

This Easter, my assignment was to bring dessert.  I enjoy baking and finding new ways to delight friends and family with food.

So, I decided to make a Cannoli Cake.

I love cannoli — it’s delicious!

But, how to make cannoli cake?

Well, here’s the recipe I used. It was fairly simple (using a cake mix helped shorten the steps) and it was incredibly well-received.

Cannoli Cake

Ingredients

1 package French vanilla cake mix — I always use Duncan Hines — I think the mixes turn out great!

Filling

1 16oz carton of ricotta cheese

1/2 cup confectioners sugar

2 teaspoons ground cinnamon

1 teaspoon almond extract

1 teaspoon vanilla extract

2 ounces mini semi-sweet chocolate chips

Frosting

2 8oz cartons of Marscapone cheese

3/4 cup confectioner’s sugar

1/4 cup whole milk

2 teaspoons almond extract

1 teaspoon vanilla extract

1 cup sliced almonds

2 tablespoons (or more) mini semi-sweet chocolate chips

Directions

Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans.

In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon, almond, and vanilla.  Stir in chocolate.

In another bowl, make the frosting. Beat the Marscapone cheese, confectioners’ sugar, milk, almond, and vanilla on medium speed just until creamy

Place one cake layer on a serving plate; spread with filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top of cake with frosting.

Press almonds into sides of cake. Sprinkle chocolate chips over time. Refrigerate until serving.

For more on baking and other arts of a gentleman, follow @SterlingGent

cannoli_cake_10

Pumpkin Cookies with Cinnamon Glaze

It’s cold.

It’s almost Thanksgiving.

And, you LOVE pumpkin.

So, what to do?

Pumpkin cookies with cinnamon glaze, of course!

I made these last weekend for another social event and they were well-received. They are pumpkin, cinnamon, and delicious. You could serve them without the glaze…but, why?

Here’s the recipe:

Pumpkin Cookies with Cinnamon Glaze

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

3/4 Cup butter, softened

1 cup white sugar

1 cup brown sugar

1 can pumpkin puree

1 egg

2 teaspoons vanilla extract

For the glaze

2 cups confectioner’s sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

ground cinnamon

 

Directions

Preheat oven to 350 F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

In a medium bowl, cream together the 1/2 cup of butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls, flatten lightly

Bake for 12-13 minutes. Cool cookies, then drizzle with glaze

To make glaze: combine all ingredients, stir well with wire whisk

For more recipes and lifestyle advice, follow @SterlingGent

 

 

Pumpkin Pie Lasagna

Over the weekend, I was invited to a social gathering and asked to bring a dessert. It is nearly Halloween, the air is a bit cooler, and I was thinking that something that embraced the season would be appropriate (and hopefully, delicious).

In my search for desserts involving pumpkin (I didn’t want to just make a pumpkin pie), I found omgchocolatedesserts.com

Vera, who runs the site, is a fantastic storyteller and her story of what she calls Pumpkin Lasagna caught my attention.

After making it and serving it, I’ve decided to call it Pumpkin Pie Lasagna. I was told at the party that if Fall had a flavor, it would be THIS dessert.

When I took my first bite, I was instantly transported to a kitchen table in a small home late on a Thursday afternoon. My grandmother’s house. Thanksgiving day. The first taste of her amazing pumpkin pie.

I made only slight modifications to the recipe, which I’ll indicate below. If you’re looking for a dessert for a Halloween party or even a new twist for Thanksgiving, this IS it!

THE RECIPE:
Author: OMGChocolateDesserts.com

Prep time: 
Cook time: 
Total time: 
Ingredients
For crust:
  • 1 cup flour (I used two cups, b/c I made this in a 9×13 pan)
  • ½ cup butter-softened (again, I used one cup, making it for a larger size crust)
  • ½ cup toasted walnuts (or pecans)-chopped (I used pecans)
For cheesecake layer:
  • 8 oz. cream cheese- softened
  • 1 cup powdered sugar
  • 1 cup whipped topping
  • SG: I added 1 teaspoon of vanilla
For pumpkin layer:
  • 2½ cups milk
  • 3 small pkgs. vanilla instant pudding mix
  • 15 oz Pumpkin puree
  • 1 tsp. cinnamon
  • SG: I also added some allspice (a dash or two) and some nutmeg — I feel this gives it more of that “pumpkin pie” flavor
For topping:
  • 1 cups whipped topping
  • ¼ cup toasted walnuts (or pecans)-chopped
Instructions
  1. Preheat the oven at 350 F and spray 8×8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8×8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9×9 inch baking dish)
  2. Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
  3. Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
  4. Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.
  5. Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

 

For more great recipes, go to omgchocolatedesserts.com

For more on living the gentleman’s lifestyle, follow @SterlingGent

Pumpkin Chocolate Chip Muffins

Fall is here and pumpkin spice lattes are back! It’s also a great time to add healthy pumpkin to your cooking. Pumpkin tastes great, is packed with fiber and vitamins, and it just tastes like autumn.

So, here’s my recipe for delicious Pumpkin Chocolate Chip Muffins:

Ingredients

1/2 Cup brown sugar

1/4 Cup white sugar

2 eggs

3/4 Cup canned pumpkin

1/4 Cup water

1/4 Cup butter, melted

1 1/2 Cups all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon nutmeg

3/4 Cup semisweet chocolate chips

Directions

1. Preheat oven to 400 degrees F. Grease and flour muffin pan or use paper liners.

2. Mix sugars, butter, and eggs. Add pumpkin and water. In separate bowl mix together flour, baking soda, baking powder, spices, and salt. Add wet mixture and stir in chocolate chips.

3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20-25 minutes.

 

These are simple to make, delicious, and a great snack or breakfast. They are amazing with a cup of coffee.

Enjoy these pumpkin chocolate chip muffins and a cool, crisp autumn.

For more on the lifestyle of a gentleman, follow @SterlingGent

Kentucky Derby Pie Cake

No, it’s not Kentucky Derby season yet.  But delicious desserts are delicious anytime, right? And delicious desserts baked with bourbon are even better.

Around the Holidays, I was thinking about a different dessert to bake for friends and family.  I’ve previously baked a Tiramisu cake — it’s fabulous and rich and goes great after a Holiday meal.  But, I wanted to try something new.

Being a Kentucky native, I’ve made Kentucky Derby Pie from time to time for my friends.

But, I wanted a cake. A wonderful, delicious, rich cake.

So, I searched for Kentucky Derby Pie Cake.

And found this amazing recipe over at BrownEyedBaker.

Sure, it’s for cupcakes. But you can always adapt a recipe.

And adapt it I did.

Her amazing recipe calls for making the whole thing from scratch.  But, I sometimes like to take shortcuts. So, I used a mix. YES! It’s true.

Here’s the Kentucky Derby Pie Cake I baked to rave reviews this Holiday season:

1 Duncan Hines Butter Recipe Golden Cake Mix

2 Teaspoons Vanilla Extract

2 Tablespoons Bourbon

3 Eggs

1 1/2 cups butter

1/4 cup brown sugar

1/2 cup mini semi sweet chocolate chips

1/2 cup chopped pecans

1/2 cup heavy cream

That made a pretty thick, beautiful (and tasty) cake batter.

I divided it into two 8 inch round cake pans and baked at 350 for about 25 minutes.

I made the frosting and bourbon-butter glaze as directed:

For the Vanilla-Bourbon Frosting: 1 cup unsalted butter, at room temperature

2½ cups powdered sugar

Pinch salt

1 tablespoon vanilla extract

1 tablespoon bourbon

For the Butter-Bourbon Glaze: 2 tablespoons unsalted butter ¼ cup granulated sugar 1 tablespoon + 1 teaspoon bourbon

After the cake cooled, I frosted it, then topped it with mini chocolate chips, chopped pecans, and the glaze.

It was amazing! Very rich, very satisfying, lots of good bourbon flavor.

For more on living the Gentleman’s lifestyle, follow me @SterlingGent