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Thirsty Thursday… in a mug?

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Happy Friday Junior, Foodie Friends!

Welcome to what has become a monthly blog post-I really must get better at this writing and posting thing, lol. Well, I am thankful for my Food Network Magazine inspiration for “A Year of Brownies”.

It’s March already! I have been happily baking for my family this week, as I have my son home on spring break, as well as my niece visiting from Pittsburgh on her break. My house is full of happy taste testers! My heart is full having almost all my family together. The rest of my brood returns to the nest this weekend.

Last night I whipped up a batch of the “Irish Coffee Brownies” which happens to be the March featured brownie. You bake them in individual mugs, which are the perfect portion size for individual desserts!

I made a few minor adjustments, and I have to say they were DELICIOUS!! A little boozy (only a tablespoon of Bailey’s Irish Cream) , very dense, rich and fudgy. Highly recommend for all ages (without alcohol of course)! You could substitute the Irish Cream for a coffee flavored liqueur or Irish whiskey if you prefer. This recipe could also be the base of a brownie ice cream sundae!

I was lucky enough to find this mug at Home Goods, perfect size for “Irish Coffee Brownies” AKA “Mug Brownies”

The recipe was easy to follow, had minimal ingredients and serves four hearty dessert or snack portions of these totally cool mug brownies. You divide the batter among four microwave safe mugs, with each mug taking only 1 minute and 30 seconds to bake. Winner -winner for after dinner sweetness!

The recipe called for making your own flavored whipped cream for garnish, but I had store bought whipped cream in the fridge and opted to use that instead for ease and convenience. I had all other ingredients on hand , with the exception of coffee extract. I didn’t have that so I substituted vanilla extract and it was still amazing.

Click the link above for the original recipe. My only tweaks were store bought whipped cream and vanilla extract. We still enjoyed every bite!

I hope you try your hand at this recipe, and if you do, let me know!

Reach out to the Kitchen via email fromginaskitchen@gmail.com! I’d love to hear from you!

Until next time….

Make everyday a sweet one!

Gina

Julia’s Birthday Quiche (Bacon and Onion)

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If you caught our Facebook live this morning, you saw AnnMarie and I in full on “Julia Child” mode as we celebrated her birthday a few days early . The following recipe is my spin on the classic quiche that the Julia herself loved to eat! At the bottom you’ll see the wine pairing suggestions, as well as AnnMarie’s additions to the tasting notes.

Remember, make it your own! Bon Appetit!

Ingredients:

  • 2 Premade pie crusts (par-baked) OR get your inner Julia on and make your own crust from a favorite recipe.
  • 1 pound thickly sliced bacon, cut into 1/2-inch dice
  • One onion finely chopped
  • 1 teaspoon chopped fresh thyme leaves (I added Herbes de Provence, too)
  • Salt and freshly ground pepper
  • 8 ounces Gruyere cheese, shredded
  • 6 large eggs
  • 2 1/2 cups heavy cream

How to make it:

  1. In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of fat in the pan. Add the onions and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the onions are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  2. Divide the bacon-and-onion filling between the pie shells. In a bowl, whisk the eggs and heavy cream. Season lightly with salt and pepper. Pour the custard into the pie shells and bake for 30 minutes, rotating the sheet halfway through for even baking until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Cut the quiches into wedges and serve.

The quiches can be covered and refrigerated overnight, then reheated before serving. They pair well with Bordeaux style wines like Semillon and Sauvignon Blanc. AnnMarie paired our quiche with a red Bordeaux, and it was fabulous! Cheers!

This Bacon -Onion quiche recipe is easily adaptable. Use your favorite meats, cheeses and veggies.

Original recipe found on www.foodandwine.com “Bacon and Leek Quiche”

Follow Gina on FB www.facebook.com/fromginaskitchen

Follow AnnMarie on FB www.facebook.com/AnnMarie’s VIP Wine Cellar

“Being Intentional Today”

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Happy Monday, foodie friends!

Today’s post is a little spotlight on a recent kitchen guest (I should say repeat guest) that shares my love of Jesus, friends, and desserts!

Sonia Santos is the visionary behind “Intentional Life Ministries”, a multi-generational /multi-cultural group of powerful women who meet monthly to celebrate womanhood in love and prayer. Borrowing from their Facebook bio, Intentional Life Ministries encourages “meaningful and encouraging relationships rooted in the word of God.” One of her focuses in the ministry centers around everyday life and overcoming the stigma of domestic responsibilities. My kind of group!

The ministry recently celebrated their 6 month anniversary with good friends, good food and fellowship. I have been baking for their brunches for the past three months, and Sonia is always gracious and asks me to join them. One day I will, but duty calls on weekends for this baker gal, and I have to let my desserts have all the fun.

If you are looking for the opportunity to unplug from the stresses of daily life and surround yourself with encouraging and uplifting women in a faith filled environment, I suggest you make your way to the next Intentional Life Ministries meeting on April 13th.

Visit them on Facebook at www.facebook.com/IntentionalLife Ministries, and on Instagram at www.instagram.com/beingintentionaltoday

In the meantime, take a peek at their beautifully striking logo, on both cake and cookies!