Walnut Plum Puffs

Confucious say: EAT LOTS OF PLUMS!

No really.  Would you believe this tasty stone fruit was listed as one of the most popular Chinese foods back dating back to 479 B.C.?  According the About.com, the plum has been written about and drooled over for centuries with even Confucious himself comparing them to a love interest: 

"The branches of the aspen plum
To and fro they sway
How can I not think of her?
But home is far away."
-Confucious 551-479 B.C.

Food writer Peggy Trowbridge Fillipone says plums are the second most cultivated fruit on the planet, second only to apples.  That is A LOT of plums!

This tart harnesses the power of the plum:  brown sugar balancing the natural tartness, walnuts complimenting the earthiness, and puff pastry creating the perfect buttery package to wrap it all up.  I think Confucious would approve!!

WALNUT PLUM PUFFS

Adapted from Grace Parisi

Makes 6 

Ingredients

• 3 ripe plums, pitted and thinly sliced
• 1/2 cup chopped walnuts, lightly toasted
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons corn starch
• 1 sheet of store-bought puff pastry, defrosted
• 1 large egg, lightly beaten
• 1/4 cup or more granulated sugar for topping

Directions

1. Preheat oven to 375ºF.
2. In a mixing bowl, combine plums, brown sugar, and corn starch to make filling.  Set aside.
3. On a lightly floured surface unfold puff pastry.  With a sharp knife cut dough into six sections.  Working with one section at a time, roll out the puff pastry to about a 4X4 inch square.  Spoon 1/6th of the filling onto the center of the dough square and top with about one tablespoon of walnuts.  Bring together the four corners of the dough and, using your fingers, pinch together the sides making sure to leave the top open to vent steam. Carefully place on a sheet pan lined with parchment paper (OR foil that has been sprayed with non-stick spray.) Repeat with remaining dough sections.
4. Brush all the puffs with the beaten egg and the sprinkle with lots of granulated sugar.  
5. Bake for about 30 minutes or until pastry is golden brown.  Allow to cool in the pan for about five minutes.  Enjoy!

Cinnamon Sugar Pull Apart Muffins

Ahhhh, cinnamon sugar!!  The perfect combination of spicy sweet.  Doesn't it just scream childhood memories?  I am pretty sure everyone was treated with a cinnamon sugar something when they were a kid.  For me, it was cinnamon sugar toast.  My mom used to slather lightly toasted bread with lots of salty butter and then top it with a heaping amount of cinnamon sugar.  The spice mixture just perked me up and made me smile!  It still does today!!

Don't be intimated by this recipe.  It is quick, easy and super delicious.  What is my secret weapon, you ask?  Store-bought bread dough!  Have you ever used this stuff?  I love it!!  Use it to make a loaf of tasty french bread, roll it out to make a thick pizza crust OR pull apart muffins!!  YEAH BABY!!

CINNAMON SUGAR PULL APART MUFFINS

Adapted from JOY THE BAKER and Tease-spoon of Sugar

Makes 6 muffins

Ingredients

• Pillsbury Simply Rustic French Bread dough
• 1/2 stick of butter
• 1 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

Directions

1. Preheat oven to 350ºF.
2. In a small skillet, brown butter over medium-low heat, about 5 minutes.  You know the butter is browned when it turns a light caramel color and smells slightly nutty.  ((Be careful not to burn the butter!))  Once browned, set the butter aside to cool.
3. Remove bread dough from tube and place on a cutting board.  Starting in the middle, divide the dough with a small slit.  The divide again and again until you have 31 slits.  Using a very sharp knife, slice the dough.  You should end up with 32 slices.  Flatten each slice with you hands or a rolling pin and place on a sheet of parchment or wax paper. 
4. In a bowl, combine the sugar, cinnamon, and nutmeg.
5. To assemble the muffins, brush each dough slice with the brown butter.  Then sprinkle with the entire sugar mixture.  (Yes, ALL of the cinnamon sugar!)  Stack the dough slice on top of each other. (some stacks will have five slices and some will have six.)  Using a sharp knife, slice the stacks down the middle.
6. Place two of the sliced stacks, side by side, cut side down into a greased muffin tin.  Repeat with the rest of the stacks.
7. **This step is very important!!**  Before you put the muffin tin in the oven place it on a larger, rimmed baking sheet.  This will catch any butter/sugar overflow and avoid a very smokey oven.
8. Bake muffins for 20-25 minutes until tops are golden brown.  Allow to cool for 10 minutes.  Gently remove.  Enjoy!!

Mini Mushroom Quiches with Hash Brown Crusts

As you all know, I love breakfast and I love mushrooms!!  Combine the two and you get these cute little mini mushroom quiches with crispy hash brown crusts! 

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Ever wonder where the quiche came from?  Most folks would say Lorraine, France because of the traditional quiche lorraine AND that is partially true.  The baked egg dish did originate in that region of world however at its creation the area was under German rule... not French.  

Lorraine, France via Encore! Life

The word "quiche" stems from the German word "kuchen" which means "cake."  The Examiner says quiches have been popular dating back to 1550 and the royal court of Nancy.  Fast forward a few centuries and quiches are everywhere in France and all over the world... served as a light lunch or an appetizer.  In the U.S., quiches are predominately served for breakfast or brunch. 

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So back to the mini quiches... I worked off a Martha Stewart recipe for Goat Cheese Quiche with a Hash Brown Crust.  I decided to miniaturize the dish by using a muffin tin.  I also added mushrooms, pancetta and chives.  Believe me when I tell you whoever you make this for will go for seconds and maybe even thirds!!!

 MINI MUSHROOM QUICHES 

WITH HASH BROWN CRUSTS

Adapted from Martha Stewart

Makes 9 individual quiches

Ingredients

• 1 pound bag hash browns, if frozen defrost before using
• 6 eggs
• 2 tablespoons butter, at room temperature
• 4 ounces goat cheese, at room temperature
• 1 cup sour cream
• 5 thin slices of pancetta, roughly chopped into pieces
• 1 pound assorted mushrooms, cleaned and thinly sliced
• 2 tablespoons chives, finely chopped
• salt & pepper

Directions

1. Preheat oven to 375ºF.
2. In a large skillet, add pancetta pieces and heat over medium-high.  Cook until pancetta is crispy and fat is rendered, about 5 minutes.  Remove pancetta to a plate and set aside, reserving the fat in the skillet.
3. Return skillet to medium-high heat and add in mushrooms and sprinkle with some salt and pepper.  Cook, stirring frequently, until mushrooms are browned and all liquid has been cooked off, about 15 minutes.  
4. Meanwhile, squeeze out any excess liquid from hash browns and place in a bowl.  Combine with butter and one lightly-beaten egg.  Place 1/4 cup of hash brown mixture into nine regular muffin tins that have been greased with non-stick spray.  Using your fingers, carefully press hash browns down and up the sides of the muffin tin creating a crust.  Place hash browns in the oven and bake for 10 minutes to allow crusts to set and slightly brown. 
5. In another mixing bowl, whisk together goat cheese, sour cream and remaining eggs.  Stir in mushrooms, pancetta and chives.  Salt and pepper to taste.  
6. Remove crusts from oven and carefully fill with egg-mushroom mixture.  Return to oven and bake for 15 to 18 minutes until crust is browned and eggs are cooked in the center.  Remove from oven and allow to cool for about 2 to 3 minutes.  Carefully, using an offset spatula or a knife, loosen edges of the quiche and lift out.  Serve warm.  Enjoy!

 

Scrambled Egg, Bacon, & Toast Cups

In the spirit of keeping things simple... I proclaim tonight BREAKFAST FOR DINNER -- with Scrambled Egg, Bacon, & Toast Cups!!  Why, you ask?  It has been a crazy couple of days!

My cousin Kyle, who has never been to Chicago, is visiting from Dallas.  Even though it's a nice, cool 30 degrees outside I have been dragging him all over town to see the sights.  I LOVE it when people come to visit!  Firstly, because I love to see my friends and family!  Secondly, because I love my new home!  Chicago is such a beautiful city you can't help but show it off.

Superdawg

Millenium Park & the "Bean"

Navy Pier

Drinks on the 96th Floor Signature Lounge of the Hancock Building

Wrigley Field

So back to breakfast!  I have been ogling some delicious looking egg cup recipes for weeks on Pinterest!  They look so simple to make and who can resist bacon, toast, and cheese??

Wine glasses makes the best kitchen tools!

Eggs whipped together with veggies

MMMmmm... bacon!

A toasty crust surrounded by crispy bacon and topped with a perfectly baked egg.  Yes, yes, yes!!!  I can taste the buttery egg yolk now.  BUT that's the problem!  The egg yolk -  Joe hates runny egg yolks.  I know what you are thinking.  Is this a marriage deal breaker?  Can a runny-yolk gal be with a no-yolk guy?  Yes, it is possible!  You just have to make some concessions.  So SCRAMBLED it is!

((Swoon))

SCRAMBLED EGG, BACON, & TOAST CUPS

Adapted from Martha Stewart

Makes 6 egg cups

Ingredients

• 6 large eggs
• 6 slices of whole wheat bread (I used light bread)
• 6 slices bacon
• 2 tablespoons skim milk 
• a few tablespoons of you favorite veggies, finely diced
• grated low-fat cheese 

Directions 

1. Preheat oven to 375ºF.
2. In a large skillet, fry bacon over medium heat until partially cooked, about four minutes, flipping once.  Set aside to cool.
3. Spray muffin cups with non-stick cooking spray.  Using a cookie cutter (or a wine glass, like me) cut out bread circles and place at the bottom of each muffin cup.  Take cooled bacon and wrap around the muffin cup, tucking into the bread circle.  Bake for 5 minutes to crisp.
4. Meanwhile, beat together eggs, milk, diced veggies, salt & pepper.  Pour egg mixture into muffin cups, filling almost to the top.  Bake for 15 to 20 minutes or until centers are completely set.  Top egg cups with shredded cheese and bake for an additional 30 seconds to allow cheese to melt.
5. Remove from oven and allow to cool for a few minutes before serving.  Run a knife around the edges to loosen cups.  Enjoy!