Food + Family + Friends

Christina Shoup

Candy Cane Crisps

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Many years ago when I was away at college, I received the most delicious care package – these cookies! My brother’s girlfriend, now wife of over 20 years, sent me a box of these for a Valentine’s treat. How sweet is that? As delicate as these cookies seem, I can personally attest that they hold up quite nicely when shipped. And with so many loved ones not being able to get together this year, what a nice surprise these would be!

The cookies begin in a ball, then smashed with a thumb, before getting a sprinkling of crushed candy cane (or peppermint candies) – a fun project with kids! These babies spread, so be sure to leave ample room between cookies.

After baking until just barely golden around the outside, these cookies need a few minutes on the baking sheet before transferring them to a cooling rack. Once they spend a little time here, they get crispy on the outside and bottom, while maintaining a wonderful chewiness in the middle. A wonderful cross between a butter cookie and a shortbread with a perfect peppermint crunch.

Cheers,

Christina

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Candy Cane Crisps

This delicate, chewy, yet crispy butter cookie has the perfect amount of peppermint. The quick oats are a unique ingredient, but key to providing some needed structure to this easy to make cookie. This is an adapted recipe from my sister-in-law, and I am grateful! They have been a favorite of mine for several decades and are a delicious holiday staple in my home.

Course Dessert
Keyword candy cane cookies, peppermint
Servings 2 dozen
Author Christina Shoup

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup powdered sugar plus additional ½ cup for coating
  • 1⅓ cup flour
  • 1 cup quick oats
  • ½ tsp kosher salt
  • ¼ cup coarsely crushed candy cane plus 2 tbsp for topping
  • 1 tsp vanilla
  • ½ tsp peppermint extract

Instructions

  1. In a small bowl, combine flour, oats, salt and crushed candy cane. Set aside.

  2. In the bowl of a stand mixer, cream butter and powdered sugar. Scrape the bowl. Add the vanilla and peppermint extract and mix until combined. Add flour mixture and mix until well combined, scraping the bowl as needed.

  3. Transfer cookie dough to refrigerator for 30 minutes for the dough to set up, making scooping and rolling much easier.

  4. Preheat oven to 325°. Add remaining ½ cup powdered sugar to a shallow bowl. Line two baking sheets with parchment paper.

  5. Remove the chilled dough from the refrigerator and scooping out a scant tablespoon of dough, rolling into a ball, then into the powdered sugar to coat. Place on prepared baking sheet with plenty of room for cookies to spread. Smash a thumbprint on each cookie and fill with a pinch of crushed candy cane.

  6. Bake cookies until barely lightly golden, about 10 minutes. Be sure to let cool on a baking sheet for a few minutes so these delicate cookies can set up a bit before transferring them to a cooling rack.

Sugar Cookie Cut Outs

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The Christmas season would not be the same without these cookies! I’ve been making them since my kids were little and it’s always a fun project to look forward to. One year, as a new teacher, (my OG kids!) I made this recipe and baked trays and trays of these holiday, winter-themed cookies. We drank hot chocolate, listened to holiday music and decorated cookies and I just knew it was something I’d love doing with my own kids one day.

Over the years I’ve perfected the easiest way to make this project FUN, and not just a big, floury, sugary, food dye mess. If you’re able to plan ahead a bit, think about your cookie project in steps, on different days, if possible.

Step 1: Make the dough and wrap in plastic wrap. Refrigerate both disks or put one in a ziplock bag and freeze to use at a later date. I’ve had good results using this frozen dough to make Valentine hearts 6-8 weeks later! Pull the frozen dough from the freezer about an hour before you want to use it.

Step 2: Roll out dough and cut out into desired shapes. Bake and cool. These can now be stored for a day before you want to frost them.

Step 3: Make frosting and decorate. For maximum freshness, give these away the day you frost them. They can be enjoyed for days if kept in an airtight container.

These cookies are the perfect accent to a cookie gift box. The beautiful bold colors come from gel food coloring, one I prefer to liquid. Crushed candy canes, sprinkles and colored sugars all make fun accents. If working with kiddos – a plastic table cover, disposable knives and bowls and even rimmed baking sheets to decorate in help contain the mess, I mean fun!

Cheers and happy baking!

Christina

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Sugar Cookie Cut Outs

This recipe comes from my family cookbook growing up and it's been a family tradition in my own home since my kids were little. The recipe makes two disks of dough, so if you're planning cookie plates to give away, make and bake the entire recipe. Alternatively, plan to freeze one of the disks of dough for a fun project at a later date – snowflakes in January or hearts in February.

Course Dessert
Servings 4 dozen
Author Christina Shoup

Ingredients

Cookie dough

  • 3 ¾ cups flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ cups sugar
  • ⅔ cups butter room temperature
  • 2 eggs room temperature
  • 2 tbsp milk
  • 1 tsp almond extract can use vanilla

Icing

  • 1 ½ cups confectioners' sugar
  • 3 tbsp butter room temperature
  • ¼-½ tsp almond extract can use vanilla
  • 1 tbsp milk
  • pinch of kosher salt
  • food coloring

Instructions

Dough:

  1. In a medium bowl, combine flour, baking powder and salt. Set aside.

  2. In a large bowl or stand mixer fitted with a paddle attachment, cream butter and sugar. Beat at medium speed until light and fluffy, scraping the bowl as needed.

  3. Add eggs one at a time, mixing well after each addition.

  4. Add milk and almond extract and mix until combined.

  5. With the mixer on low, add dry ingredients to wet ingredients.

  6. Shape dough into two disks and wrap each in plastic wrap.

  7. Refrigerate for 2-3 hours until easy to handle.

To make cookies:

  1. Preheat oven to 400°

  2. Lightly grease cookie sheets or line with parchment paper.

  3. On floured surface, roll one of the disks till ⅛” to ¼” thick. Keep extra dough in the refrigerator until ready to use.

  4. With floured cookie cutters, cut into various shapes. Gather scraps and re-roll dough to cut out more cookies.

  5. Place them on cookie sheets, ½” apart.

  6. Bake for 6-8 minutes, or until very lightly browned.

  7. Move cookies to baking rack and cool completely before frosting.

Icing

  1. Combine confectioners' sugar, butter, extract and milk, beating until creamy.

  2. If necessary, add a few more drops of milk to reach desired spreading consistency.

  3. Divide frosting into as many bowls as you want colors. Mix in food coloring as desired.

  4. Spread frosting over cooled cookies and add any additional sprinkles or decorations when frosting is still wet.

Maple Oat Nut Scones

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Waaay back in the day, I sold these scones through my eBay store called Coffee Companions. Cute name, huh? During the hours I wasn’t teaching 3rd grade or hanging out with my new husband, I spent lots of time in the kitchen making scones and biscotti. I sold them to my school for staff meetings and they were always a hit. I have no idea why I thought strangers, who had never tried my food nor seen any pictures of my food before, would want to buy my bakery items via mail order! This is quite normal in 2020, but back in 2002, not so much.

One of my favorite stories from my Coffee Companion days was from a woman who lived in the midwest and bought a box of these scones as a gift for her sister, who at the time was going through breast cancer treatment. Apparently, her sister didn’t have much of an appetite due to her treatment and wasn’t able to tolerate many foods. To her delight and her sister’s surprise, she really enjoyed these scones! I loved that she took the time to tell me this story as she placed her second order. I made sure to put a little extra love into that box of scones.

Cheers,

Christina

These are delicious plain, but an extra treat with the maple glaze
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Maple Oat Nut Scones

These scones are a perfect pair to your morning or afternoon coffee. They are reminiscent of the ones you may find at your local (chain) coffee shop, but more tender, more flavor and a cinch to make. A wonderful treat to share with friends and family!

Course Breakfast
Keyword maple nut, scones
Servings 8 scones
Author Christina Shoup

Ingredients

Scones

  • 1¼ cup rolled oats
  • ½ cup walnuts, chopped
  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 tbsp brown sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¾ cup cold unsalted butter, diced
  • ½ cup cold heavy cream
  • ½ cup maple syrup

Glaze

  • ½ cup brown sugar
  • 5 tbsp whole milk
  • 3 tbsp unsalted butter
  • 1 tsp vanilla
  • ¼ tsp kosher salt
  • 1 cup powdered sugar, sifted or whisked free of lumps

Instructions

  1. Preheat oven to 375°. Line a sheet pan with parchment paper and set aside.

  2. In a large bowl combine oats, nuts, both flours, brown sugar, baking powder, baking soda and salt.

  3. Add cold butter and rub with fingertips until butter is coated with flour and the mixture resembles coarse meal.

  4. In a measuring cup, combine heavy cream and maple syrup and add to flour mixture. Using a wooden spoon or spatula, fold mixture just until dough comes together.

  5. Dump the dough on a lightly floured board and gently knead a few times. Using floured hands, shape into a circle, about 8 inches in diameter. Using a knife or a pizza cutter, cut dough into 8 wedges. Transfer wedges to a baking sheet and bake until golden, about 20 minutes. Cool on a baking rack while you prepare the glaze.

Glaze

  1. In a medium saucepan, combine the brown sugar, milk and butter. Heat to a gentle boil, whisking constantly for 2 minutes.

  2. Remove from heat and add vanilla, salt and powdered sugar and whisk until smooth.

  3. While glaze is still warm, drizzle over scones. Sprinkle with additional chopped nuts, if desired.

Mixed Greens with Pecans, Gorgonzola and Apricot Jam Vinaigrette

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A perfect salad to begin a meal with or piled on a dinner sized plate next to a crusty baguette or hot cup of creamy soup. This salad is perfect year round and lends itself to many variations. All butter lettuce makes for a wonderful delicate salad, but peppery arugula also works well with this sweeter, flavorful vinaigrette. Sliced persimmons, pears or apples are lovely additions, and glazed or spiced walnuts are a great substitution for the pecans.

If raw red onion offends you like it does my husband, you can tone down the bite of the onion by soaking the slices in a bowl of ice water for 5-10 minutes before draining and adding to the salad. He doesn’t know I do this from time to time, but I can assure you that he doesn’t pick out so many onions when I take the time to do this extra step. Now that’s love, especially when I’m hungry!

Cheers,

Christina

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Mixed Greens with Pecans, Gorgonzola and Apricot Vinaigrette

This salad is inspired by a wonderful local restaurant called Stella Alpina Osteria. Their signature butter leaf salad called the "Stella" uses apricot jam in the vinaigrette. My homemade apricot jam that I make every year is put to good use in this delicate and flavorful salad.

Course Salad
Keyword apricot vinaigrette, butter lettuce
Servings 6 servings
Author Christina Shoup

Ingredients

Vinaigrette

  • 2 tbsp champagne vinegar
  • 2 tbsp apricot jam
  • 1 small clove of garlic, minced
  • ½ tsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup olive oil

Salad

  • 1 head butter lettuce
  • 1 bag mixed spring greens omit and use 2 heads of butter lettuce, if desired
  • ½ small red onion, thinly sliced
  • ¾ cup pecans, toasted or glazed
  • ½ cup dried cranberries
  • ½ cup crumbled gorgonzola

Instructions

  1. For the dressing: Add champagne vinegar, apricot jam, garlic, salt, pepper, Dijon mustard, and olive oil to a jar with a tight fitting lid. Shake vigorously and taste for seasoning, adding more jam or a drizzle of honey if a sweeter vinaigrette is desired.

  2. For the salad: Separate leaves of the butter lettuce and wash and dry thoroughly. Tear large pieces in half and keep smaller pieces whole. Add butter lettuce and spring greens to a large bowl.

  3. Add onions, pecans, cranberries and crumbled gorgonzola to lettuce.

  4. Add enough dressing to coat the leaves and gently toss. Season with salt and pepper.

Baked Turkey Meatball Sub Sandwich

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If this isn’t a way to change up the work and school week, I don’t know what is! I recently made these turkey meatballs in the morning to prep ahead for dinner, and, well… let’s say they just didn’t make it that far.  We were on day #527 of the pandemic, or something like that, and it was a Wednesday, and it just felt like these dinner meatballs were destined for some garlicky, cheesy, meatball sandwiches for lunch at home.

During normal pre-COVID, pre-sheltering in place times, Wednesday was always the day I’d change up the breakfast or lunch routine for my family.  A hot breakfast of waffles and bacon or a special school lunch delivery by mom was just what my crew often needed to get through the school or work week.  Being home the past 8+ months has been easier for our family of 5 by keeping some routines and normalcy intact as much as possible.  Making sure I keep a Wednesday special breakfast or lunch routine seemed like an easy thing to do, even when I had to check in with Siri to ask what day it was.  

For these sub sandwiches I was inspired by many of my favorite meatball recipes, but this is my favorite combination. I elevated the flavor by going all in- not just dried herbs, but fresh, too.  Not just minced garlic, but also added garlic powder, which has a nice garlic flavor without the harshness garlic can sometimes have.  Toasting the panko brought out a lot of flavor in otherwise bland tasting breadcrumbs.  A little red pepper flake goes a long way, too.

Dutch Crunch rolls – there’s nothing more tasty!
Broiled with butter, garlic and mozzarella cheese

Two notable changes with these meatballs – they are made with ground turkey thigh, not ground beef or a combination of meats.  Dark turkey meat has SO much more flavor than lean turkey breast it isn’t even fair to compare the two.  I do not ever buy lean ground turkey breast, as I cannot think of another food product that lacks flavor like ground turkey breast. 

The other difference is – I don’t shallow-fry meatballs.  I hate the mess on the stove and it’s just too easy with flavorful results to pop them on a rimmed baking, brush with a little olive oil and bake them in the oven.  Splattering oil all over my stove happens only once in awhile in my house and it has to be worth it with no other possible ways to achieve such a lovely crust – potstickers, cast-iron seared steak/pork chop and corn fritters are a few notable ones worth the mess.  Simply put, if it is just as tasty oven baked over fried, then that’s an easy choice for me.

These are delicious and will make you and your whole family smile. I hope you enjoy! 

Cheers,

Christina

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Baked Turkey Meatball Sub on Garlic Bread

These baked meatballs have so much flavor! Both fresh and dried herbs are used to give even more flavor to this dark turkey meat. They are a great meal with marinara sauce and grated parmesan, on top of cooked pasta or piled onto toasted garlic bread for the ultimate sub sandwich- a family favorite! This recipe makes enough for a tasty family dinner for 4 as well as delicious lunch leftovers the following day.

Course Main Course
Keyword sandwich, turkey meatballs
Servings 6 sub sandwiches
Author Christina Shoup

Ingredients

For the meatballs

  • ¾ cup grated Parmesan cheese
  • ½ cup panko bread crumbs, lightly toasted
  • ½ cup finely chopped onion
  • ¼ cup chopped parsley
  • ¼ cup chopped basil
  • 3 garlic cloves, minced
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp Italian seasoning Penzey's Pizza Seasoning is also a great option
  • ½ tsp garlic powder
  • ¼ tsp red pepper flakes
  • 2 large eggs, lightly beaten
  • 2 lbs dark turkey thigh, ground
  • olive oil spray or use olive oil and brush

For sub sandwiches

  • dutch crunch rolls, split in half any sweet or Italian roll will do
  • butter or olive oil
  • garlic salt
  • ½ cup shredded mozzarella cheese
  • 1 cup jarred marinara sauce, warmed Rao's is an excellent brand
  • chopped basil optional
  • grated Parmesan optional

Instructions

  1. Preheat oven to 400° Line a rimmed baking sheet with parchment paper or foil. Spray or brush with olive oil. Set aside.

  2. In a large bowl, combine all ingredients and mix vigorously for 20-30 seconds. The mixture will be soft and sticky.

  3. Using an ice cream scoop (about 1½ tbsp), scoop about 26-28 meatballs. Place on the baking sheet and spray or brush the tops of the meatballs with olive oil. Cook until golden and cooked through, about 20 minutes.

  4. Meanwhile, place cut rolls on a baking sheet. Brush each side with olive oil or butter and sprinkle with garlic seasoning. Sprinkle about a tablespoon of shredded mozzarella cheese on one side of each roll.

  5. When meatballs are finished cooking, pull out of oven and let sit for a few minutes while you toast the rolls. Turn the oven to broil and place sheet tray of rolls on the upper rack, broiling just until the bread is golden and the cheese is bubbling.

  6. Assemble subs by placing about 4 meatballs each on half of the rolls. Top with warmed marinara sauce and chopped basil and Parmesan cheese, if using. Top with other half of rolls and serve immediately.

Pumpkin Pancakes

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It seems Starbucks and Trader Joe’s have done a good job of creating pumpkin season. Pumpkin flavoring in everything from coffee to cereal, pasta to popcorn, even when the food item or beverage doesn’t have any real pumpkin as an ingredient. I get it though! The famed Pumpkin Spice Latte (PSL for people in the know) is a signal of fall, of boots and sweaters, of cozy movies by the fire. And it resembles the start of the holidays, of family and friends. I love all of this. And while I have a healthy respect for seasonal spices and ingredients, I’m not really in the “pumpkin everything” camp.

That said, I love to make our family favorite glazed pumpkin cookies and enjoy pumpkin pie or bread pudding at Thanksgiving, but other than that, that’s about all the pumpkin I need. One of my kids, however, has a birthday just days before Thanksgiving and since he was little has been a big fan of everything pumpkin. When he turned 10, I remember his specific birthday food requests: pumpkin pancakes for breakfast, glazed pumpkin cookies as the treat he wanted to share with his 4th grade class, and pumpkin pie for his birthday dessert. Pumpkin everything and I was happy to oblige.

This recipe is one of those pumpkin recipes that I not only enjoy making for my family, I also truly enjoy eating as a fall treat. They are perfectly spiced, fluffy, and are delicious with crispy slices of bacon on the side. I hope you enjoy them, too!

Cheers,

Christina

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Pumpkin Pancakes

These fluffy pancakes have been a fall favorite in our house for over a decade. They have a hint of sweetness from the maple syrup and some added nutrition from canned pumpkin puree and ground flax seed. Our favorite way to enjoy them is with a little salted butter that is melted and whisked with warm maple syrup and drizzled over top – delicious!

Course Breakfast
Keyword pancake, pumpkin
Servings 20 pancakes
Author Christina Shoup

Ingredients

Dry ingredients

  • 2¼ cup flour
  • 3 tbsp ground flax seed
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • ½ tsp ground ginger
  • a pinch of nutmeg

Wet ingredients

  • 2¼ cup whole milk
  • ¾ cup canned pumpkin puree
  • ¼ cup melted butter
  • 2 eggs
  • 3 tbsp maple syrup

Instructions

  1. Whisk the dry ingredients in a large bowl and set aside. Whisk wet ingredients in a medium bowl. Fold wet mixture into dry mixture.

  2. Heat a nonstick griddle or pan over medium heat. Melt some butter or coconut oil on the heated pan and pour about ¼ cup batter for each pancake. I also find using an ice cream scoop to be super easy for this job. Cook pancakes a few minutes on each side and enjoy with salted butter and warm maple syrup. They are also quite good plain!

Maple Roasted Butternut Squash Soup

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Many years ago there was a restaurant called California Cafe in Los Gatos and it was a favorite date night spot for my husband and me.  I frequently ordered the seasonal soup because it never failed to impress and satisfy me.  On one particular evening, and with a very pregnant belly (I had our second child weeks later), I may have taken my enjoyment of this soup a little far. Our server saw what appeared to be said pregnant lady licking the bowl clean and passed along the obvious compliments to the chef.  To my surprise and utter joy, the chef brought me a copy of the recipe with his handwritten notes and I’ve been making a version of it for many years.

Fast forward about 15 years, and while I was working on my professional culinary certificate, it was my honor to spend time as an intern at Flea Street Cafe in Menlo Park.  One of my jobs was to make 16 quarts of vegan Butternut Squash Soup a few times a week – my trusty little notebook reminds me that’s a batch that includes about 9 butternut squash and 15 onions! For those months I spent at this wonderful restaurant and several months after, I felt like I could make this soup in my sleep. 

And now, a few years later and combining some flavors from the California Cafe recipe and some solid technique from Flea Street, I’ve come up with my favorite version to serve my family and friends.  It is a perfect soup for a crisp fall evening and pairs perfectly served with a slightly bitter salad or warm crusty bread for dipping. I hope you get a chance to make it this season.

Cheers,

Christina

Roasting cut side up with lots of good flavors
Thinly slicing the veggies is a lot quicker to prep than chopping into similar sizes
Cook until very tender and sweet
Perfectly roasted with very flavorful cooking liquid – be sure to save this!
Very easy to scoop out and toss in the pot
I’m no artist and all I see is a a strange sunburst or alien smiley face
Soup + salad combo: baby kale, arugula, radicchio, apple, pear, blue cheese, toasted almonds, champagne vinaigrette
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Maple Roasted Butternut Squash Soup

This delicious fall soup is inspired by one that I had many years ago at California Cafe in Los Gatos. Sadly the restaurant has been closed for years, but I loved this soup so much that the chef kindly brought me a copy of the recipe with his handwritten notes on it to our table and I've been making it ever since. Fast forward about 15 years – one of my jobs during my time as an intern at Flea Street Cafe in Menlo Park was to make 16 quarts of vegan Butternut Squash Soup multiple times a week. I combined many ingredients and techniques from both versions, and this is my favorite way to make it. Due to the addition of cream at the end as well as hints of maple syrup and cinnamon, is a perfect soup to have a cup or small bowl of at the beginning of a meal. It's also great as a soup + salad or soup + panini combo.

Course Soup
Keyword butternut squash, soup
Servings 6 servings
Author Christina Shoup

Ingredients

  • 2 lbs butternut squash about 1-2 squash
  • 3-4 sprigs fresh thyme
  • 2 bay leaf
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 2 cups water
  • 1 cup onion, thinly sliced
  • 1 cup celery, thinly sliced
  • 1 cup carrot, thinly sliced
  • 4 cloves of garlic, thinly sliced
  • 2 tbsp unsalted butter
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2½ cups vegetable or chicken stock homemade or low sodium is best
  • 3 tbsp pumpkin puree
  • ⅔ cup heavy cream
  • 2 tbsp maple syrup
  • ⅛ tsp ground cinnamon

Optional toppings

  • crème fraîche, chive, freshly grated nutmeg, pumpkin oil, olive oil, toasted pepitas

Instructions

  1. Preheat oven to 300°. Rinse the outside of the squash (it will sit in liquid while it cooks and you will use in the soup, so you want a clean squash). Cut squash ends off, then in half lengthwise, and remove seeds. Place halves in a roasting pan, cut side up. Add thyme sprigs, bay leaf, brown sugar and kosher salt to the top and cavity of the squash. It's ok if some falls off and into the pan. Add water to the bottom of the pan and cover tightly with a sheet of parchment paper, followed by a sheet of heavy aluminum. Place in the oven and cook for 1 hour.

  2. Meanwhile, in a large heavy pot, melt butter and olive oil over low heat. Add onion, celery, carrot, garlic, kosher salt and black pepper. Cook over low heat, stirring occasionally, about 20-30 minutes total. You are looking for very soft vegetables and only the slightest hint of color. Turn off the heat while the squash finishes cooking.

  3. When the squash has cooked for an hour, remove from the oven and carefully take the parchment and foil off and let the squash cool a few minutes. Be sure to save the liquid in the pan; you should have a little less than 2 cups.

  4. Scoop out the flesh and add it directly to the pot with the vegetables. Add pumpkin puree, stock and flavorful cooking liquid from roasting pan to the pot with the vegetables and bring to a boil, then cover, lower the heat and simmer for 30 minutes.

  5. Remove from heat and add heavy cream, maple syrup, and cinnamon. Carefully blend mixture with an immersion blender directly in the pot. For the most smooth texture, use a high speed blender such as a Vitamix, blending in batches and returning soup to the pot to reheat.

  6. Top each serving with any of the following toppings: a spoonful of crème fraîche, freshly grated nutmeg, finely chopped chive, a drizzle of pumpkin or olive oil, toasted/spiced pepitas, coarse flake salt

Quiche with Bacon, Baby Kale and Gruyere

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A good quiche is one of my all time favorite dishes. I frequently order it when I see it being offered on a restaurant or bakery menu and am often underwhelmed, always wanting more flavor. This quiche is nothing like that. It’s deeply flavorful, creamy, flaky, light, and just down right perfection. The addition of cream fraiché as part of the liquid is such a game changer in quiche fillings that I’ve incorporated it in nearly all my variations.

Tart shell ready for the oven

If I have time during the week, I’ll prepare some dough and roll it out in a tart pan, freezing it until I’m ready to make my quiche. I never regret taking a few extra minutes to do this – it makes a lazy weekend brunch so satisfying and easy to pull together. I’ve also pulled a pretty smart parenting move and taught my teenage son how to make pie and pastry dough. He’s almost always willing to take care of this kitchen task and wrap it for the freezer. He makes a few bucks for the chore and we all get treated to a delicious quiche as a result. Everyone wins.

Cheers,

Christina

Extra filling makes a baby crustless quiche – Yum!
Easiest way to remove that rim without losing the whole thing on the kitchen floor
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Quiche with Bacon, Baby Kale and Gruyere

Quiche is a perfect make ahead breakfast or brunch dish. It is equally delicious for lunch or a classy dinner main with a salad and glass of wine. This dish is adapted from Huckleberry, one of my favorite cookbooks, as well as inspired by some tried and true ingredients such as flour and creme fraiché from the famed Tartine cookbook. I hope you love my favorite version.

Course Breakfast
Keyword quiche
Servings 8 servings
Author Christina Shoup

Ingredients

Quiche filling

  • 4 eggs
  • ¾ cup whole milk
  • ¾ cup crème fraîche
  • 3 tbsp flour
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper
  • ½ tsp dijon mustard
  • a few dashes of hot sauce
  • ¾ cup grated Gruyere cheese divided
  • 1 cup baby kale or spinach, lightly packed cup, coarsely chopped
  • 6 slices bacon, cooked, coarsely chopped

Flaky Tart Dough

  • 2 cups flour
  • 3 tbsp sugar
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 cup butter, cubed, placed in freezer for 10 minutes Kerrygold butter is my favorite for this
  • 5 tbsp ice cold water

Instructions

Preparing the tart dough

  1. Add flour, sugar, baking powder and salt to food processor, pulse to combine.

  2. Scatter semi-frozen butter on top of the flour mixture and pulse a few times until you see pea-sized pieces of butter throughout.

  3. Add ice cold water through top funnel while briefly pulsing, until water is incorporated. Don't over process.

  4. Dump mixture on a lightly floured board and gather dough together, kneading and gathering until no dry pieces are are left. Form into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

  5. Grease a tart pan with a removable bottom. Roll chilled dough out on a lightly floured board and gently lay into a tart pan. Allow the dough to get into the sides and trim excess dough with a rolling pin lightly pressing the edge of the pan. Dough can also be placed into a pie pan with edges folded under and pinched. Place tart pan on a baking sheet.

    If time allows, freeze prepared tart shell for 1 hour. Otherwise, place in the freezer or refrigerator while the oven preheats.

Baking the crust

  1. Preheat oven to 350°. Line the tart shell with a piece of parchment paper and fill with dried beans or pie weights. Bake about 20 minutes, till edges begin to lightly brown, then remove parchment and beans or weights and continue baking until crust is deeply browned, about 20 minutes longer.

Quiche filling

  1. In a medium bowl add first 8 ingredients and whisk until free of lumps. Fold in ½ cup cheese.

  2. Scatter chopped greens and cooked bacon over the cooked tart shell. Fill tart shell with egg mixture as full as you can without overflowing. Carefully top with remaining ¼ cup cheese. Bake until middle is set and cheese is golden, about 25 minutes.

  3. Remove outer rim of the tart pan by placing quiche on a large can (28 ounce can of tomatoes, for example) and the rim will drop to the counter. Transfer the tart to a cutting board or serving plate and carefully slice the quiche. Enjoy warm or at room temperature.

Recipe Notes

Any extra filling can be baked in a greased ramekin for a delicious crustless quiche. 

Grilled Brie, Prosciutto and Fig Panini

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These delicious, and incredibly simple panini have been a household favorite longer than I can remember! Something about the crispy buttery outside, melted pungent brie, herby rosemary and sweet fig spread combo that is so satisfying. My family cheers when I make these!

99% of the time I make these sandwiches exactly as the recipe below states and it’s my favorite. In the past I’ve left out the rosemary, it’s delicious. I’ve made them vegetarian for guests by leaving out the prosciutto, still delicious. And for kids, I’ve swapped out the brie for a more child-friendly white cheddar, and it’s beyond delicious!

Thankfully 4 out of 5 of my crew absolutely loves it just the way I make it. Although I’ve never been much of a short order cook, until my youngest develops some more mature taste buds, I’ll keep the white cheddar handy to make everyone happy!

An assembly line makes these really easy to make ahead, refrigerate and press when you’re ready
Salted butter is nice, but so is a smear of mayonnaise or olive brushed on the outside – all make a lovely golden panini
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Grilled Brie, Prosciutto and Fig Panini

A delicious sweet and savory toasted panini that my family has enjoyed for over 10 years. These sandwiches pair perfectly with a bowl of soup or a green salad for lunch or dinner. They also make a great appetizer when cut into fourths and piled on a tray. There's no doubt this one is a hit with family and friends!

Course Appetizer, Main Course
Keyword brie, fig jam, panini, proscuitto
Servings 4 sandwiches
Author Christina Shoup

Ingredients

  • 8 slices country white bread sourdough is a great option as well
  • 8 slices thinly sliced prosciutto about 4-5 oz
  • 12 slices thinly sliced brie, partially frozen for easier slicing about 4 oz
  • 4 tbsp fig spread
  • ½ tsp fresh rosemary, chopped finely optional
  • 4 tbsp butter, salted or unsalted, room temperature mayonnaise or olive oil are excellent substitutions

Instructions

  1. Preheat panini press or griddle. If using a skillet, wait to heat until sandwiches are assembled.

  2. Make an assembly line with all your ingredients. On a cutting board, make 4 stacks of bread, two slices each. Butter outsides and turn each stack on itself so the butter side is facing inward and dry sides are facing outward. Spread about a tablespoon of fig spread on each of the 4 slices on top and sprinkle with chopped rosemary, if using. Then place 2 slices of prosciutto each folded in half, followed by 3 slices of sliced brie. At this point, the assembled sandwiches will keep for several hours in the refrigerator and can be grilled or pressed when ready to eat.

  3. Place sandwiches, butter side out, in a hot press and cook until golden and brie is melted and gooey. If using a griddle or skillet, flip and cook other side. Transfer to a cutting board and to avoid all the deliciousness from oozing out, wait just a minute before slicing and enjoying.

Glazed Pumpkin Cookies

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When my kids see this pumpkin cookie coming out of a hot oven, it is a tell tale sign that Fall has arrived.  It’s a childhood favorite of mine, passed along to my family growing up from our next door neighbor and has quickly earned its place in our list of family favorites as well.  I only make it from October 1 – Thanksgiving, making the possibility of its appearance a timely and much anticipated treat. 

This is the perfect glazed cookie for a sweet treat or unglazed with a cup of coffee for an afternoon snack. I have served a platter of these cookies on a Halloween food buffet, treated hard working teachers during busy fall parent teacher conferences, as well as placed a tray of these cookies at the coveted spot on the Thanksgiving dessert table. Above all, this is my favorite fall cookie to make several batches of, pile on a pretty plate, and deliver to beloved friends and family.  

I hope you find this pumpkin cookie as tasty as we do and enjoy sharing it with your friends and family.  

Cheers,

Christina

Bake these cookies until they have a nice golden color – this vastly deepens and improves the flavor of the cookie
Combine ingredients and stand by ready to whisk
Whisk constantly while the mixture is at a rolling boil – a deep caramel/maple flavor happens in a matter of minutes
Add vanilla, powdered sugar and salt and whisk until smooth – then act fast to frost cookies before the icing firms up
Some plain, some frosted, some with chopped nuts – everybody wins
The most perfect fall afternoon treat
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Glazed Pumpkin Cookies

This little cake-like pumpkin cookie is a fall family favorite! The original recipe came from my next door neighbor growing up. She would be delighted, but certainly not surprised, that this remains a beloved recipe passed between neighborhoods and generations. Here's my favorite version with tweaks I've made over the years to further deepen the flavor. Glazed or unglazed, it's a perfect treat.

Course Dessert
Keyword cookies, pumpkin
Servings 3 dozen
Author Christina Shoup

Ingredients

Cookies

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • 1 cup unsalted butter, room temperature
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 egg, room temperature
  • 1½ tsp vanilla
  • 1 cup canned pumpkin puree
  • ½ cup pecans or walnuts, toasted and finely chopped Add an additional ¼ cup nuts for topping, if desired

Glaze

  • ½ cup brown sugar
  • 5 tbsp milk whole or reduced fat both work well
  • 3 Tbsp unsalted butter
  • 1 tsp vanilla
  • ¼ tsp kosher salt
  • 1 cup powdered sugar sifted or whisked until free of lumps

Instructions

Cookies

  1. Preheat oven to 375°. Line 2 baking sheets with parchment paper and set aside.

  2. Mix first 5 ingredients in a medium bowl and set aside.

  3. In a stand mixer, cream butter and both sugars until light and fluffy. Scrape bowl.

  4. Add egg and mix well.

  5. Add in pumpkin and vanilla. Mix well, scraping the bowl as needed. The mixture may look like it is separating, but don't worry. It will come together into a nice smooth batter when the dry ingredients are added.

  6. Add dry ingredients and mix just until incorporated.

  7. Remove bowl from stand mixer and fold in ½ cup of the chopped nuts by hand.

  8. Using a small ice cream scoop, about 1½ Tbsp, scoop batter onto parchment lined baking sheets, allowing about 2 inches in between each cookie. Bake until golden, about 12 minutes. Unlike many other cookies, they should be set and the top should feel like the top of a baked muffin or cake. Transfer cookies to a wire rack and let cool completely.

Glaze

  1. In a medium saucepan, combine the brown sugar, milk and butter. Heat to a gentle boil, whisking constantly for 2 minutes.

  2. Remove from heat and add vanilla, salt and powdered sugar and whisk until smooth.

  3. Working quickly so the glaze doesn't set up, use a spoon to spread a small amount on top of each cookie. Sprinkle some chopped nuts, if using, on top of the wet glaze. Keeps well for days in a sealed container and also freezes well. Enjoy!