Maple Cinnamon Glazed Banana-Filled Cronuts

                              When you merge a croissant with a donut, you get a cronut! 

I heard about the cronut craze,  but somehow live in an area where it has not quite caught on yet. BUT I am curious about the cronut so I decided to jump into the bandwagon and do my own spin on the cronut. 

For the Cronut:

2 tubes crescent dough (such as Pillsbury) 

oil for deep frying

• Unroll the each crescent dough tube and separate into 4 rectangles. Press the perforations to seal. Stack the two unrolled tubes on top of each other. Then fold in half to make a stack of 4 layers.
• Cut the dough using a doughnut cutter. I got mine from Williams-Sonoma 
• Put together by kneading, rolling, and layering the extra dough to make more.
• Deep fry and drain. 

                                                         

For the Filling

¼ + 1/8 Cups Evaporated milk

¼ + 1/8 cups sugar

1 egg yolk

1.5 tablespoons butter

half a banana, mashed

½ tsp vanilla

• Whisk together the evaporated milk, sugar, egg and butter in a saucepan over medium low heat, until the mixture is thick. When the mixture is thick, add the banana and vanilla, and remove from heat. Let it cool and place in a piping back with a filler attachment.
• Inject the filling onto the different sides and into the layers of the cronuts.

For the Glaze

½ cup powdered sugar

1/8 tsp cinnamon

½ tablespoons butter

2 tablespoons evaporated milk

¼ teaspoons vanilla

1/8 cup maple syrup.

• Whisk all the ingredients together and drizzle over your filled Cronuts.

All it took was one bite, and everyone in our home went Cronut-Crazy! I barely turned my back and this was what was left on the plate!!!

Found this FoodNetwork youtube video that might help you in making your own cronuts.

Easy as Quiche

I wanted to make just one quiche this weekend, but since a package of pre-made pie dough always comes in twos, I had to make 2 quiches!

Quiche is a beaked open faced pastry with a filling thickened with eggs. No, it is not an omelet, because in an omelet you fold in the egg over the filling. I think it is more closely related to a frittata, which is closely related to the omelet, because in a frittata you mix in the filling with the eggs rather than folding it, but in a quiche you seem to have a mixture similar to a frittata but baked over a dough or crust.

Does that make sense? It does not really have to, because all that really matters is the savory taste and how easy it is to make. So shall we skip all this and get to the recipe already?

So there’s two quiches in this picture, one a Roasted Red Pepper with Feta Cheese and Garlic Quiche, and a Cheesy Eggplant Quiche.

Roasted Pepper Quiche

You will need:

A small jar of roasted pimientos, drained

A small container of crumbled feta cheese (about a cup)

1 Tbsp Garlic powder

some chopped basil (optional)

3 eggs

salt and pepper

1 Premade pie crust/dough

What to Do

• Preheat oven to 350
• Prepare your pie plate by unrolling and laying it onto the plate. You do not need to grease the plate.
• Beat 3 eggs, add some some salt and pepper. Add the garlic powder. Set aside. 
• Chop your pimientos and basil. Put this on the pie dough together with the feta cheese. Pour over the egg mixture and bake in the oven for about an hour. 
• You will know your quiche is ready by doing a “stick test”. If the stick comes out clean after you poke the quiche in the middle, the egg mixture is set and done.

Cheesy Eggplant Quiche

You will need:

1 large eggplant, peeled and chopped

Chopped parsley (optional)

¼ cup onion flakes

¼ cup olive oil

‘½ cup grated Mozarella cheese

¼ cup parmesan cheese

3 eggs

salt and pepper

1 Premade pie crust/dough

What to Do

• Preheat oven to 350F
• Prepare your pie plate by unrolling and laying it onto the plate. You do not need to grease the plate.
• Seasoned the chopped eggplant with salt. Let it stand for 20 minutes and then rinse and squeeze the excess liquid, set aside. This will take out some of the bitter taste in the eggplant.
• Then, in a skillet heat up the olive oil and sauté the rinsed and drained eggplant. Add the onion flakes, parsley, salt and pepper. Set aside.
• Beat 3 eggs and mix in the cheeses. Set aside.
• Put the sautéed eggplant on the pie dough. Pour over the egg mixture and bake in the oven for about an hour. 
• You will know your quiche is ready by doing a “stick test”. If the stick comes out clean after you poke the quiche in the middle, the egg mixture is set and done.

Easy right?

Enjoy!!!

Here are other easy quiche recipes you can make at home!

Turkey, Sundried Tomatoes and Mushroom Quiche

Turkey, Spinach and Cheese Quiche