Apr 8, 2012

Egg Tart

So I’ve always wanted to make egg tarts, and finally did today. Surprisingly they turned out great. I was afraid that the filling wouldn’t be set or the crust would burn; but instead, I ended up with a crusty crust and a perfectly cooked tart filling. Now they might not be perfect looking, but they taste amazing! Promise.
Egg Tart
Recipe adapted from Christine’s Recipes
125 g butter, at room temperature
55 g icing sugar
1 egg, at room temperature and whisked
a dash vanilla extract
225 g all-purpose flour
(I also added a pinch of salt)
1. In a bowl, beat together softened butter, icing sugar, and salt until light and fluffy
2. Slowly add in the egg. Make sure you add in a little at a time, so mixture doesn’t curdle.
Add in vanilla and mix well
3. Add flour in two additions.
At this point you don’t want to over mix the dough; mix until mixture just come together.
4. Chill dough in the fridge for at least 15 minutes.
When it’s firm, divide the dough into 12 pieces and then press into tart molds. I don’t own tart molds, so I used my muffin pans, works perfectly.

Put them back in the fridge while you make the egg tart filling

Egg Tart Filling
3 eggs
110 g granulated sugar, at room temperature
225 g hot water
85 g evaporated milk
1/2 tsp vanilla extract
1. Preheat oven to 375F
2. Add sugar to hot water and stir until sugar dissolves. I microwave water for about a minute or two and then add in sugar. Set aside and let cool
3. In another bowl, whisk together eggs, evaporated milk, and vanilla.
4. When the sugar water is cooled, add it into the egg mixture; mix well
5. Pour filling into the crust
6. Bake for 10-15 minutes until the edges are lightly brown. Lower the temperature to 350F and bake for another 15-20 minutes or until the filling is set.

"Don't threaten me with love, baby. Let's just go walking in the rain."
Happy belated birthday Billie

Apr 4, 2012

ABC Muffins

Last night I was in my baking mood, as always, and made some chocolate lava cakes and some super delicious muffins that are actually pretty good for you.
I used the same chocolate lava cake recipe as the previous times, except I ran out of cocoa powder and use some Nesquik to substitute it. I also use half stick of butter and ¼C shortening instead of 1 stick of butter. Surprisingly my friends thought they tasted better this time. I’ll keep experimenting with it until I get the perfect recipe, so bare with me, dudes.

Now, the muffins. Let me tell you about those muffins. I’ve got a lot of ripe bananas that are turning brown and some ripe avocado that also needed to be used up, so I decided to make some avocado banana muffins! It might sound weird, but trust me, it’s out of this world! You can’t taste the avocado at all; and it makes the muffins so moist. Avocado’s creamy consistency makes a great substitution for butter.
I also made some streusel topping for those muffins to give it a nice kick; it totally brings them to the next level.
Avocado Banana Crumb Muffins
Recipe makes about 12 muffins
1 ½ C all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp nutmeg
½ tsp salt
3 ripe bananas, mashed
1 ripe avocado, mashed
¼ C granulated sugar
½ C brown sugar
1 egg
1 tsp vanilla extract
streusel topping; recipe below
1. Preheat oven to 475 F. Brush top of the muffin pan with oil, cooking spray also works fine. This stop muffins from sticking to the surface when baking.
2. In a bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt, set aside.
3. In another bowl, beat banana, avocado, and both sugar together until smooth, add in the egg and vanilla; mix well
4. Fold in the dry ingredients and make sure you don’t over mix.
5. Pour batter into muffin tins and sprinkle some streusel topping over the top.
it might not look pleasant now, but don't judge a muffin by it's color, k?
now cover the green goo up
Bake for 20-22 minutes. I baked mine for 20 minutes.
Weeeeee! Yummy in my tummy!
Streusel Topping:
Recipe adapted from Sunday Nite Dinner
½ C all-purpose flour
1 tsp ground cinnamon
½ C firmly packed light brown sugar
4 Tbsp (½ stick) unsalted butter, cubed and softened
Stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork or tip of your fingers until the topping resembles coarse crumbs.

* This recipe makes a lot; enough for 24 muffins. I actually made this a week ago with some cinnamon roll muffins, which I shall write about soon.

Homemade Granola

I made some yummy granola with some packaged instant oatmeal; it was unbelievably good. I was pretty impressed if I may say so myself.

I got a box of flavored instant oatmeal from a friend, but never ate it because I prefer my oatmeal plain. That same night I wanted to make ice cream and thought about adding some crunch to it so I decided to make some granola. It is super easy to make and you can use whatever flavor oatmeal you want.

Semi-Homemade Granola
1 box flavored instant oatmeal, the one I had was Flavor Variety Pack; it’s got Maple & Brown Sugar, Cinnamon, and Banana Bread. (about 3 Cups)
1 C sweetened coconut
¼ C honey
1 tsp cinnamon
1 pinch of coarse sea salt
1. Preheat oven to 300F
2. Mix all ingredients in a big bowl and try to get everything to be coated in honey.
3. Dump mixture out to a baking sheet and bake for 40-45 minutes, stirring and turning after every 15 minutes, or until granola is golden brown and crunchy. Let cool
* People usually add butter or canola oil to the granola to add flavor to them and help them form clumps, but I skipped it and it tasted great.
* You can add almost anything you want to the granola, any types of nuts, dried, fruits, chocolate chips, etc. However, if dried fruits and chocolate chips are your choice, wait until the oats and nuts are toasted and have come to room temperature, and then toss them in.

I made some basic ice cream and added 1 Tablespoon of ground cinnamon to it before I dump in the granola. I added in most of the granola but you can adjust the amount of it however you like.
I didn't get a chance to take pictures of the ice cream because I gave it away right after I made it. But I promise it taste amazing!

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