Here’s the other part of my order from this morning. Lemon Sunshine Pie!
So here is the first part of the order for tomorrow morning: Triple dark chocolate Jack Daniels cupcakes!
These are dark chocolate fudge JD cake filled with dark chocolate JD ganache and topped with whipped dark chocolate JD buttercream. Man. I don’t even like whiskey (I took a sniff while I was making everything and it sent shivers down my spine) but these are good. The whiskey flavor is definitely there but it mixes really nicely with all of the dark chocolate. I hope my customers love them!
I’m so excited because I got my first baking order from a stranger today! I’ve had lots of orders from friends and family but this is the first complete stranger. She was referred from my Facebook page. And she asked for a fun order! So tomorrow I’ll be sharing pictures of a lemon sunshine pie and some triple chocolate whiskey cupcakes!
I’ve been really wanting to bake a lot lately. A good friend of my shared my Facebook page with a whole bunch of her friends and now I have more than double the likes than I had three weeks ago. It’s awesome. So I’ve made it my goal to have a stand at a local farmers market next summer. I had a order for some spice cake cupcakes filled with caramel and topped with cream cheese frosting for tomorrow:
I’m hoping the Facebook page drums up some more orders. I don’t make a huge profit doing it but I love it. So it’s worth it.
I made this quiche tonight for dinner and it turned out so well. It was super delicious and I’ll definitely be making it again.
Ham, Asparagus, Leek, and Goat Cheese Quiche with Lemon Dill Cream
Start with a pie crust. You only need one with no top for a 9 or 10 inch pie pan. You can make your own (my favorite recipe here) or you can use a store-bought crust. Preheat your oven to 375 degrees. Poke some holes in the pie crust and bake it for 10 minutes. Let cool.
2 leeks, only the white and very light green parts, thinly sliced
1 bunch of asparagus, woody parts removed and thinly sliced on a diagonal
1.5-2 cups of diced ham
2 tablespoons of butter
1/2 cup of crumbled goat cheese
1/2 cup heavy cream
1/2 cup milk
3-4 tablespoons of chopped fresh dill
Salt and pepper to taste
Sauté the asparagus, leeks, and ham in the butter until the asparagus just has a little bite and most liquid has cooked away. Pour this mixture into your precook pie crust. Sprinkle the goat cheese on top. Whisk the eggs, cream, milk, dill, and salt and pepper together and pour over the other ingredients in the pie crust. Bake for 45 minutes to an hour or until the middle of the quiche has set. While it is baking, prepare the lemon dill cream.
Lemon Dill Cream:
1/2 cup of sour cream
1 teaspoon of mustard powder
1 clove of garlic, finely chopped
1/2 teaspoon of fresh lemon zest
1 tablespoon of lemon juice
1-2 tablespoons of fresh chopped dill
Salt and pepper to taste
Mix all ingredients together in a bowl and serve over the quiche.
This quiche was delicious without the cream but I feel like the cream really pushed it over the top. This is also a really good way to use up leftover ham. Or it would even be really good as a vegetarian dish without the ham altogether.
•Clean the leaks really well. A lot of dirt gets between the layers. I like to chop them and then clean them really thoroughly.
•Make sure to poke decent holes in your crust. Mine didn’t go all the way through do the crust puffed up. I had to tamp it back down and then some of the egg mixture went behind the crust. It still turned out but it annoyed me.
•Let it rest for 10 minutes before you try to cut it. It will fall apart otherwise.
Let me know if you try this and how it turns out! Enjoy!