Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
I’m not sure it would be Christmas without a lil’ something sweet.
This year I made two of the recipes from the latest issue of Bon Appetit (those chocolate ones on the cover (OMG!) and the blood orange polenta shortbreads, which were completely amazing). I even made two more batches of the blood orange polenta shortbreads for my friend’s annual bake sale in support of the Immigrant & Refugee Community Organization.
And earlier in the month, I made this chocolate matcha bark!
This is a flavor combination I’m a little obsessed with. I bought some matcha during New Seasons’ annual sale on tea. I’ve been picking up a matcha latte here and there in town, and they vary so much! I think my favorite is at Presso Coffee Bar in Kenton. And I’ve learned that coconut milk is my favorite milk to use. No one is surprised.
But I wanted to see what else I could do with it, too. And I’d heard of pairing matcha with chocolate before – so I had to try it. It was a fun game digging through my pantry of goodies to come up with toppings, too!
I ended up with chopped Goji berries, pistachios and black sesame seeds. But the combination possibilities are endless. I’d just make sure to choose things that are dried or roasted. A raw nut might get soggy after a couple of days.
I’m looking forward to sharing these and a bunch of other cookies with my family this weekend. I hope you all have a Merry Christmas and Happy Holidays!