Mini Crustless Quiches

Eggs. I love them. And I usually only take the time to cook them on Saturdays and Sundays. Last week I tried something new. I made mini crustless quiches on Monday that were easy to grab and go for breakfast during the week. I was skeptical about re-heating eggs, but they were actually quite delicious and possibly even tastier after the flavors had a chance to soak in (and tapatio was added.) I went with a Greek theme to utilize my basil plant, and was really happy with the outcome. You can try this recipe with anything you normally like in your eggs. Bacon + cheddar, kale + parmesan, sausage + peppers, etc. I think these mini quiches would also be a great h'orderve for a party, or eaten for dinner with a salad. Enjoy!

Mini Greek Crustless Quiches

1. 4 whole eggs and 6 whites
2. 1 tomato chopped (sundried might be better for less liquid)
3. 1/2 an onion chopped and sauteed with 3 big handfuls of spinach
4. 8 chopped leaves of fresh basil
5. 1/2 cup of feta
6. crushed red pepper to taste
7. salt and pepper to taste

Mix the eggs really well in bowl, and stir in all the rest of the ingredients. Scoop evenly into greased muffin tins, top with a few black olives, and bake for 20-25 minutes at 350. This recipe yeilded 10 for me.

Christmas Cookies

Growing up, my Mom would always make batch after batch of her famed "Killer Cookie" recipe around the holidays. They were always quick to disappear, and in high demand at family gatherings. It wasn't until years later, when I proudly brought them to a party, that I learned they are actually a pretty common and popular recipe, found on the side of the Eagle Brand sweetened condensed milk can. I'm on to you Mom. Nevertheless, Magic Cookie Bars have remained one of my all time favorite treats to indulge in and share at Christmas time. If you haven't tried them, be warned: they are highly addictive and it's near impossible to stop at just one cookie.

Pumpkin Spice Muffins

Last night it occurred to me that we are almost halfway through October and I haven't consumed anything with pumpkin yet! I wanted to feel festive with a yummy smelling apartment and treats to share with co-workers but I didn't want to spend hours in a hot kitchen since the fall weather hasn't exactly found it's way to LA yet. Enter the easiest muffin recipe ever:

• 1 box spice cake mix
• 1 15oz can of pumpkin
• Mix well, drop in lined muffin tins and bake for 20-25 minutes at 350 (yields 12)

That's it! They were a hit at work and I was impressed with how moist they were, but next time I definitely think I'll experiment with adding chopped walnuts, chocolate chips, or even a bit of a crumb topping. The best part is that these are pretty healthy since there is no need to add oil, butter, or eggs. I'll definitely be making these again before the season is over. What are your favorite sweets for Fall?