BLOGMAS DAY 4
Happy Sunday! Check out how Vancouver looked this morning (and stayed all day) – absolutely stunning … but in case you didn’t know … cloudless = cold. Kind of – it was still 7 degrees here, but it was breezy and chilly!
I decided to start the day off with my Tea Advent Calendar because today’s tea is listed as a stimulant!
Advent Calendar Day 4: Jumpy Monkey
“This brew gives you a tasty boost with a unique combination of exotic ingredients. It combines freshly roasted peaberry coffee beans with Argentine maté, and laces them with almonds, white chocolate and other roasted barks and roots. The result is sweet, rich and deliciously satisfying. Plus it’s a sweet treat you can enjoy guilt-free, as this blend has virtually no calories. No wonder they say maté makes you efficient.”
I’m not a coffee drinker because I highly dislike the taste. So when I opened this tin and saw coffee beans, my mind was set to dislike this blend. But after it sat in the hot water and did its thing, I was pleased. It was an ok tea – I could taste the mate for sure and a hint of coffee. I didn’t taste any white chocolate, almonds or anything. I felt like it could use a bit of honey or milk, but I don’t use anything in my teas. It’s not a tea that I look forward to having again, but it wasn’t horrible.
I’ve had quite the productive day! I made a list last night of chores I needed to accomplish (not specifically today, but before Christmas LOL) and I have managed to check off all but 2 boxes so far!
I’ve sorted and taken my recycling to the bins. I’ve mailed my Christmas cards. I’ve vacuumed and swept. I’ve cleaned off my window table to make room for recipe ingredients, as well as my recliner to make room for my furries to sleep (although, the clothes that had over-taken the recliner have only ended up on my bed for the time being!)
I also made the 2nd of 2 cookie recipes I wanted to make this weekend. They are the [Vegan] Molasses Cookies from the I Love Vegan site. I put [vegan] in square brackets because I didn’t make them vegan.
After yesterday’s not-so-stellar turn out of sugar cookies, I was a little reluctant, but needed to continue on …
This shows the dry ingredients before mixing. Quite a simple recipe …
And these turned out great! They call to bake for 8 – 10 minutes, so I set the timer for 8 minutes. At that point, they seemed like they weren’t quite baked enough, so I kept them in for 1 more minute. They were great, but now that I’ve tasted them, I think that 8 minutes would be better to hopefully produce a softer cookie.
This recipe calls for the dough balls to be rolled in raw sugar, but I only had regular sugar (as pictured above), so I think I’ll venture out and find some different sugar for next time … something a bit bigger! But these are great cookies and I would absolutely recommend this recipe.
I then moved on to icing the sugar cookies from yesterday since I had the cookies and the icing was already made. I plan on freezing these decorated cookies with hopes they thaw nicely for a work Christmas social in about 1 1/2 weeks. I’ll also be bringing the molasses cookies to the event.
I will make both these recipes again before Christmas so that I can take something to my parents when I go home, and so that I can try the changes in rolling/cutting/baking, etc. Icing the sugar cookies was the first time I iced using a make-shift icing bag! I put the prepared icing into a ziplock bag and cut a small bit off one tip and voila! Piping bag!
Lastly, a co-worker brought quiche to our monthly Breakfast Club on Friday and it made me want more! Then I happened upon a mini quiche recipe this morning … so I figure why not!
I had a small amount of bacon in the freezer, so I thawed and cooked it. And I had some pre-made mini pie shells in the freezer, so out they came to thaw, as well! The recipe claims to make 24 mini quiches, but they also suggest using a mini muffin tin … so they would be much smaller than the mini pie shells I used.
This recipe came from Christmas 2016 edition of the Taste of Home “Holiday” magazine (my changes are listed in BLUE):
Crust (As mentioned above, I used pre-made frozen mini pie shells)
- 1/2 cup butter
- 1 jar (5 oz.) process sharp cheese spread
- 1 cup all-purpose flour
- 2 tbsp water
In a small bowl, cut butter and cheese spread into flour until well blended. Add water and toss with a fork until a ball forms. Refrigerate for 1 hour. Press tablespoons onto the bottom and up the sides of greased mini muffin cups.
- 1 large egg (2 large eggs)
- 1/2 cup milk (1 cup milk)
- 1/4 teaspoon salt (1/2 teaspoon salt, pepper to flavor)
- 1/2 cup finely chopped ham (4 slices bacon, cooked and chopped)
- 1/2 cup shredded Monterey Jack cheese (medium Cheddar)
In a bowl, beat the egg, milk and salt. Stir in ham and cheese. Spoon by rounded teaspoonful into each shell (I ended up using close to 2 tablespoons each shell). Bake at 350 degrees for 30 minutes or until golden brown. Let stand for 5 minutes before serving.
Now, I have read that these will last for 3 – 4 days, and I’m hoping to have 2 a day for the week (I had 2 today to make sure they were tasty!) and I worry that the last 4th – 5th day could be too long … so I’ve also read that you can freeze quiche. So I think I’ll freeze 2 days worth, just to be sure I don’t give myself food poisoning!
These were very good, and I will make them again. But next time, I’ll also use sautéed onion and some fresh spinach … this will make it so I may only need 1 or 1 1/2 eggs.
No plans this evening, aside from perhaps a load of laundry.