Wisdom to Live By

"Trust in the Lord with all your heart and lean not on your own understanding, In all your ways acknowledge Him and He will direct your paths."
Proverbs 3:5-6

Friday, January 29, 2010

Fun Food Friday

Well, I decided to start something exciting with the kids on Fridays. Every Friday, for supper, we make something we either haven't made in a long time or we try a brand new recipe. We make it together and take lots of pics. This Friday our Fun Food was Spinach and Cheese Quiche with Molten Chocolate Cakes for dessert. The Spinach and Cheese Quiche was amazing and I will definitely be keeping that in my recipe folder. The recipe I had wasn't very accurate so I made some changes of my own. The ingredients are:

1 1/3 cups flour (all-purpose)
1/8 tsp. salt
1 stick butter, chilled
4 tablespoons ice water
1 package of fresh baby spinach (10 oz.)
1 cup of half-n-half
3 eggs
1 cup swiss cheese
1/2 cup mozzarella cheese

Mix your flour and salt in a large bowl. Cut in the stick of butter in pieces into the flour until coarse crumbs form. Add your water until dough forms. I use a fork at first and then I get in there with my hands. It works better.

Press you dough into a firm ball and wrap in saran wrap and refrigerate for about 30 min.

Preheat your oven to 350 degrees. Roll your dough into about an 11 inch round. I didn't measure mine. Just make it big enough to fit into and hang over the edge of you 9 inch pie plate. Trim and flute the edge.

Pierce side and bottom of piecrust with a fork, line it with foil and some weights (I used some dried beans). Bake it for 10 min. Take the foil and weights off and bake for another 5 min.

Melt 1 tablespoon of butter in a large skillet and add spinach, a pinch of salt and a little pepper. Cover and turn up to medium high heat and steam the spinach until it is wilted, about 4-5 minutes. While that is wilting, whisk half-n-half and eggs.

Layer half of the swiss cheese, half the spinach, the mozzarella, the remaining spinach, and the swiss cheese in the piecrust. Pour the egg mixture on top. Bake it until the filling is set, which really depends on your oven. Mine took 45 minutes. I would definitely say start checking it at 40 min. Remove it from the oven and let it cool for about 5 minutes on a wire rack before cutting. This lets it set up a little more.

Our dessert this Friday was Molten Chocolate Cakes. Which I would give 3 out of 5 stars. The recipe was poorly written, but it was delicious. I have made some changes to this recipe as well. The only downfall I would say would be that it must be served warm. The inside starts to thicken and harden as it cools and you want it to flow like lava. The ingredients are:

2 1/2 sticks butter
3/4 cup chocolate chips
4 eggs
1/2 cup sugar
3/4 cup flour
15 caramel candies
2 tablespoons evaporated milk

Preheat your oven to 325 degrees. Grease muffin cups.

Mix butter and chocolate chips in a double boiler. Cook, stirring continually until chocolate is melted. It will go from the first pic to the second. Let stand to cool slightly.

Mix eggs and sugar in a large bowl with an electric mixer on medium until thickened, about 5 min. Add flour slowly, beating on low speed.

Add chocolate mixture and beat until thick, about 3 min.
Fill the muffin cups 2/3 full. Bake the cakes for 6 min. While that is baking melt caramel candies and evaporated milk in a double boiler. Spoon about 1 teaspoon of caramel mixture into each muffin cup. Bake for 8-9 minutes longer. Invert cakes onto serving plates. Serve warm. We had them with coffee and they were great.

We had so much fun cooking and baking together and I think that was what was most important. If you have any questions or you find something better that works for you in these recipes, please feel free to let me know. Or if you have a recipe you would like me to try on one of my Fun Food Fridays, please feel free to share. All for now.

1 comment:

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