Guest Post: Traditional Egg Tart by Dominque's Desk

Good morning friends!
I am so fortunate to have another wonderful guest blogger this week, this time from Dominique at Dominique's Desk.  Take a peek at this fun recipe you can do with children!  Can't wait to try this with the boys!

Enjoy,
Carrie

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Traditional Egg Tart

Baking with kids can be so much fun. During the school holidays I do baking with the kids as we have more time since school is out. This week Doggie boy decided that he would like to bake the traditional egg tarts that are served if you are out for Dim Sum at a Chinese restaurant. Egg tart is a must order item for Doggie boy each time we go out for Dim Sum. He loves this dessert and can easily eat 4 pieces of egg tart at a go. It isn't that difficult to make. In fact Doggie boy succeeded on his first attempt baking it using Mollys Egg Tart Recipe 

The ingredients we used

We prepared the Custard first as it had to be cooled before it could be added to the crust before baking.  

  Taking out the butter to be melted

Part A
Egg Custard :
350g water 120g castor sugar 100g fresh milk 5 eggs
1. Add the sugar into the water and heat it till the sugar is fully dissolved before letting it cool completely.
2. Stir in the milk.
3. Beat the egg thoroughly before adding it to the mixture and still well.
4. Strain the mixture before pouring it into the shout crust moulds.

Part B  
Short Crust Pastry:
250g unsalted butter, soften 120g castor sugar 1 egg 500g plain flour 
Method : 1. Cream the butter and sugar till creamy.
2. Add in the egg and mixed well.
3. Add in flour and mix till a dough is form.
4. Mould the dough in small cupcakes or special mini tart moulds 

Making the dough with the mixer

Making the moulds

We used 180 degree instead of the suggested 160 degrees as that is the optimal temperature for baking for my oven and we baked it for about 35 minutes.  

Doggie boy with his egg tarts

After an hour long baking session the egg tarts were finally done and ready to be eaten. Doggie boy couldn't wait to sink his teeth into them but had to wait till they were sufficiently cooled down before they could be eaten. 

Do try baking Egg tarts with your kids I'm sure that you too would enjoy it.

   
Dominique Goh, elementary school teacher, professional blogger, blogging consultant and mom to three. I enjoy writing about parenting, cooking , baking and photography. You can find me at Dominique’s Desk , on Facebook or Twitter 

Blueberry Muffins... yup... I did!

Blueberries were on sale the other day and my grandsons MADE me get some!  After giving them a few I decided to finish off the container with a batch of blueberry muffins, one of my favorites.

This was the first time I ever used actual buttermilk (which the recipe called for) - I usually adapted it to what I had on hand, which had NEVER been buttermilk!  I grabbed a bottle the other day to try making our own ranch dressing (another post, to be sure) so I thought, "well, it does call for it...".

The difference in the batter was significant.  How very interesting!  I will have to read up a bit on the chemistry involved, but this was pretty obvious that what I'd been doing didn't do my original recipe justice!

Here it is:

 
Blueberry Muffins
(Original recipe from Woman's Day Book of Baking - 1977)

Ingredients
2 1/2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1 cup buttermilk
2 eggs, beaten
1 1/2 cups blueberries
1/2 cup butter or margarine, melted

Directions

1. Sift the flour, baking powder, salt and sugar together in a large bowl.
2. Add the buttermilk, eggs and melted butter.  Mix ONLY till the dry ingredients are moist.
3. Fold in berries.
4. Scoop into muffin tin cups, filling about 2/3 full.
5. Bake in a preheated 400 oven for 25 minutes, or until light, golden brown.

NOTE: I have a REAL problem NOT over stirring muffins.  It is best to just stir enough to mix the ingredients, otherwise, you get what I often do: muffins that are NOT the right consistency!  Overstirrers, beware!

Have fun in the kitchen,
Carrie

Guest Post: Peanut Butter Topped Brownies from Seduction in the Kitchen

Hello, all! I have another wonderful fellow blogger who's been generous enough to guest blog here.  I am very excited to introduce Deanna Samaan, from Seduction in the Kitchen.  She has wonderful directions and a yummy recipe to share with you all!

I hope you enjoy this AMAZING dessert recipe... I getting some dark chocolate AS WE SPEAK!!

Deanna, my readers.... Readers, Deanna!

Have fun in the kitchen,
Carrie

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This is my first guest post for my blog, Seduction in The Kitchen. Let me tell a little bit about my blog, I believe that everyone has a love affair with food. How many times have we cheated with it? How about indulging with it? How about when it betrays you and adds on a few extra pounds? It gives comfort when needed, and at times even give your mouth pure joy. See what I mean Food is a relationship, we go through the same thing with spouses, boyfriends, family. Food can seduce you, and That was why I called my blog, Seduction in The Kitchen.

 I am very honored to do this recipe for What's to Eat? I was given a choice of what to do, I know What's to Eat? is mostly about family. What could be better than brownies for a family treat, how about peanut butter topped brownies. That sounds even better. So let's get started with this sinful recipe, shall we?

Monday Menu #6

Good morning, friends!

It's time to toss out there this weeks plan for dinner.  What sort of delicious options have you been putting on the table?  Several of last weeks options were big hits (Mini Taco Cups, for one!), so let's see what ideas the family will enjoy this week.



Sunday - Lasagna
**This recipe was a bit different than mine, so I am looking forward to trying it.

Monday - Orange Glazed Grilled Chicken

Tuesday -Restaurant Remake: Subway Sweet Chicken Terriaki Subs
**A bit of yesterday's chicken and THIS sauce! 

Wednesday - Grilled Cheese & Tomato Basil Soup
** This one's mine!!

Thursday - Spaghetti & Meatballs

Friday - Crockpot Pulled Pork

Saturday - BBQ time!  Burgers, dogs & salad!!



What's on tap at your house this week?
Carrie

Grilled Summer Fruit

I love Sunday's here on What's to Eat?  It so much fun to go in search of videos to share with you!  Today's is for Grilled Summer Fruit, featuring Giada from the Food Network.  She takes fresh strawberries and bananas, makes a sweet syrup and grills them.  I am pretty sure I can taste it just watching the video!

Can't wait to give this a try - grow, strawberries, grow!





Hope you enjoyed that - I know I did!

Happy cooking,
Carrie

Comfort Food: Chicken Noodle Soup

Feeling the need for a bit of comfort food?  Roasted a chicken or turkey?  A batch of chicken noodle soup might be on the menu then.  I've made quite a few different soups from scratch, but this was my first time creating chicken soup.

Okay, you might as well know (so you can appreciate it when you read recipes I've cooked...) I don't like handling raw chicken or the carcass.  There.  I've said it.  Now, Carrie, move on!  You're going to have to get by this one!

For that reason, for almost 30 years, once the chicken or turkey has been carved, out she goes.  Not this time.  I faced my fears and gave it a whirl.

 
This is the chicken from my first foray into the 50 Shades of Chicken: Lemon Rosemary Roasted Chicken.

After a lovely dinner (See here) we tossed the remains into a pot with some veggies, let it cook for awhile, strained it and then set it in the frig to cool.  The next day, I made chicken soup with my very first homemade broth.  Viola - here you are:

Homemade Chicken Noodle Soup

Stock
remains of roast chicken or turkey
2 ribs of celery
1 onion
salt & pepper
1 tsp poultry seasonings
1 tsp dried thyme (or sprig of fresh)
1 tbsp parsley flakes (or small bunch of fresh)

Chop  celery into large pieces.  Quarter onion.  Fill a large pot with water (enough to cover the chicken/turkey).  Add roast remains, celery, onion, salt, pepper and herbs.  Bring to a boil and then simmer for 2 hours.  Skim off what comes to the surface.

Strain the broth and strip the bones of meat.  Take out the pieces of chicken/turkey meat that have separated from the bones and set all the meat aside.  Cover and refrigerate the broth overnight. 

Making the soup
broth
poultry meat
2 carrots
1-2 ribs of celery
1 onion, chopped
salt & pepper - to taste
2 cups noodles (your choice)

The next day, take off the fat that solidified on the surface (degrease the soup) and pour the broth into a pot. Chop the carrots, celery and onions.  Add vegetables, meat and salt and pepper (to taste) to the pot.  Cook until carrots are almost ready, then add the noodles and cook about 10 minutes, till the noodles are done.

Eat within 2-3 days or freeze your soup. 

Perfect for a bit of comfort food.  My best bet is a grilled cheese with it, but that's another post!

Let me know how it goes, if you try it - be braver than I was: don't wait 30 years!!

Happy eats,
Carrie

Chocolate-Caramel-Walnut Brownies

My last post was about a visit to a wonderful little bakery in Keene, Kristen's.  We absolutely loved the brownies and decided to whip up our own.  Hey, it's one way to get a good photograph for you!  DD said they were like a thick, giant chocolate chip cookie... nice!

Chocolate Caramel Walnut Brownies

Ingredients

• 2 cups brown sugar
• 1/2 cup butter or margarine, softened
• 2 tsp vanilla
• 2 eggs
• 2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 bag (6 oz) chocolate chunks
• 1 jar caramel sauce (or 1 cup of caramel chunks - which is what I had this time)
• 1/2 cup chopped walnuts
• 1 tsp vegetable oil
• 1/4 cup semi sweet chocolate chips

Directions

1. Heat oven to 350°F.
2. In large bowl, beat brown sugar, butter, vanilla and eggs until light and fluffy.
3. Add flour, baking powder and salt and mix until well blended.
4. Set aside 1/2 of the batter.
5. In ungreased 9x9-inch pan, spread half the mixture in the pan.
6. Sprinkle chocolate chunks and walnuts over brownie base and then pour caramel sauce on top.
7. Crumble the rest of the brownie dough on top of the mixture.
8. Bake 25 to 35 minutes or until top is golden brown and set.
9. In small microwavable bowl, microwave semisweet chocolate chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
10. Drizzle melted chocolate over the brownies. 

Fun to make and even more fun to eat.  They are FABULOUS with some vanilla ice cream... but then again, aren't most things great with ice cream?  It's just a thought... do with it what you will!

Enjoy and happy cooking,
Carrie