Mediterranean Quiche

Yesterday, C Fierce and I were talking on the phone.  Somehow the topic of food came up (weird). and I said something very true but never before articulated: "you know, I just don't get that excited about food. Unless its dessert."  To date, exactly two of my multitude of posts have not been sugar-laden. Everything else on here not baked? That would be the work of C Fierce.

Today, however, I am sharing a recipe that makes me excited.  It is infinitely adaptable with whatever you have in your cupboards.  We'll ease me into the savory world with a pie crust and pan. Behold the quiche.

Imagine, if you will, a dish that can be enjoyed at any time of day, morning noon or night. With the tanginess of feta and the greenness of spinach, you really can't lose. Beware, if you're hungry: I ate half of it at one meal (that was the only thing on my plate, but still. Oink Oink).

Carrot Cake with Cream Cheese Frosting

You know how sometimes carrot cake isn't very good?  Face it, you went after it for the cream cheese frosting, and now you're wondering why it isn't culturally acceptable to just eat that stuff with a spoon.  The problem lies in the cake underneath: it is either too dry, crumbly, or just plain lacks that carroty flavor.

I have found the foil to your problem. This is the moistest carrot cake I have ever tasted, and I have tried quite a few.   A sample of what I'm sure are unbiased reviews from my tasters: "the best cake you have ever made," "awesome," "did you make any more?"

The occasion was a dinner party, and I didn't know the menu.  I knew I wanted to bring something slightly different than normal. Not a chocolate or vanilla cake, and not a pie (though my pie crust is something to behold. Come stone fruit season I promise the best cherry pie recipe ever).  It would have to transport easily and be something I could make ahead, since I had to work both days leading up to the event.  This cake was perfect. I made the cake the morning before the day of the dinner, made the frosting the evening before, and frosted it the morning of.  After the jump, see a picture that made C Fierce attempt to eat her computer screen.

Lemony Apple Spice Muffins

Question and Answer Time, Internet!  

Q.  Where in the world have the Sisters Fierce BEEN all this time?
A.  Hunting on the Serengeti.  Floating around the world in a hot air balloon in ninety days.  Suffering with a broken stove/oven combo and waiting for the landlords to replace it.   Starting a new job and re-learning how most jobs work ... i.e. having interesting fun work to do during work time instead of blogging.  (OOPS.)

Q. What is a cupcake without frosting?  
A.  A muffin.

Q. Who wants a cupcake without frosting?  
A.  NOBODY.  Not the Sisters Fierce, no sir.

However, a few Sundays ago I found myself scrounging the pantry for something, anything, to bring to a potluck cookout.  The weather?  Rainy.  The mood?  Cozy.  The pantry?  Nearly empty.  Quickly rifling through the cupboards and a half a dozen cookbooks, I came to a winning solution.  Shredded apples, a touch of lemon and spice, and a happy little muffin was born, no frosting necessary.  Enjoy the recipe after the jump.