Hey Fashionistas,
Cooking and baking have always been a passion of mine. It is fun to buy all the fresh products and eat the outcome. My husband and I, love to bake for the entire family. Our fruit tart, lemon cake, and carrot cake are amongst the favorite desserts in our family.
The fruit tart is loved by everyone because it has a thin tasty crust and it is filled with homemade vanilla pudding and topped with fresh fruit. It sounds like a lot of work but it's actually very fast to make and it will blow away the foodies in your home. The following recipes are tailored to the molds provided by Chicago Metallic.
Chicago Metallic Bakeware offers a variety of baking and cooking tools. The molds are high-quality and versatile. I got a muffin top mold but I used it for individual sized fruit tarts. My favorite mold is the Hand Pie Pan Mold. I used it to make savory empanadas but it can also be used for sweet hand pies. Another pan that I would recommend is the Split Decision 9-Inch Pie Pan. You can use it to make one whole pie or for all pie lovers out there you can split the pan and make two half pies at the same time. This way you can make Grandma's Apple pie and a berry pie you recently found in a magazine. Chicago Metallic Bakeware is my number one place to shop for all thing Cooking.
Fruit Tarts
Fruit Tart:
150 grams of Flour
100 grams of Butter (cold)
50 grams of Sugar
1 Egg
Pinch of Salt
As you know I was born and raised in Germany so I used to bake a lot with my grandmother and my mom. We always use this German dough to create the delicious crust. That's the reason you will find the measurements in grams. You can easily convert them or you can buy a scale from Amazon.
How to make the tart:
1. Mix together butter, sugar, and eggs. I prefer using my hands for this step and I also recommend having cold hands because you want to avoid that the butter fully melts.
2. Mix the flour into the butter mixture. Do not mix the dough for too long because you want to avoid the dough from breaking. I recommend using your hands.
3. Take the dough and create a round ball. Wrap it in foil and put it in the fridge for at least 30 minutes.
4. Sprinkle a bit of flour onto the table before placing dough there this step prevents the dough from sticking to your table. Roll out the dough
5. The last step is to put the rolled out dough into a baking form. Stab the dough multiple times with a fork this will avoid the dough from creating bubbles when you bake it.
6. Put it in the oven at 350 Fahrenheit for about 15 to 20 minutes. You know it is done when it's golden brown.
While the crust is in the oven I use the time to create the filling. You can also buy vanilla pudding from the stores but I prefer making it from scratch because it tastes better. My vanilla pudding recipe makes about 4 cups of pudding so plenty for the cake and some pudding on the side for later.
Vanilla Pudding
Vanilla Pudding:
2 ½ Cups of whole milk
½ Cup sugar (you can use less if you like it less sweet)
⅓ Cup cornstarch
Pinch of Salt
3 egg yolks
1 teaspoons vanilla extract
How to make the pudding:
1. Heat 2 cups of milk in a pot until steaming
2. Whisk together the sugar, cornstarch, salt and mix in the beaten egg yolks and the remaining ½ of milk.
3. Before you pour this mixture into the steaming milk you have to add half a cup of hot milk to your egg mixture in order to avoid your eggs from getting cooked. Pour the mixture into the steaming milk and constantly stir until it becomes thick.
4. Turn off the heat and add vanilla extract. Place pudding in a bowl and let it cool down.
When all your components have cooled down you can start assembling the tart. Fill the crust with vanilla pudding and top it off with fresh fruit.
The next recipe is for all the chocolate lovers. The mix of cocoa powder and chocolate is the ultimate treat for everyone with a sweet tooth.
2 ½ Cups of whole milk
½ Cup sugar (you can use less if you like it less sweet)
⅓ Cup cornstarch
Pinch of Salt
3 egg yolks
1 teaspoons vanilla extract
How to make the pudding:
1. Heat 2 cups of milk in a pot until steaming
2. Whisk together the sugar, cornstarch, salt and mix in the beaten egg yolks and the remaining ½ of milk.
3. Before you pour this mixture into the steaming milk you have to add half a cup of hot milk to your egg mixture in order to avoid your eggs from getting cooked. Pour the mixture into the steaming milk and constantly stir until it becomes thick.
4. Turn off the heat and add vanilla extract. Place pudding in a bowl and let it cool down.
When all your components have cooled down you can start assembling the tart. Fill the crust with vanilla pudding and top it off with fresh fruit.
The next recipe is for all the chocolate lovers. The mix of cocoa powder and chocolate is the ultimate treat for everyone with a sweet tooth.
Double Chocolate Muffin
Double Chocolate Muffin:
2 cups of flour
1 cup of cocoa powder
2 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs plus 1 egg yolk
1 ¼ cup of sugar
½ cup vegetable oil
1 ½ cups yogurt
1 tablespoon vanilla extract
8 ounces of chocolate
How to make double chocolate muffins:
1. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
2. Use a hand mixer to beat eggs and slowly add sugar to the eggs. Beat mixture until foamy. Add the vegetable oil and beat the mixture.
3. Fold dry ingredients into the wet mixture. Add 8 ounces of chocolate to the mixture and fold until all ingredients are evenly combined.
4. Placed batter into muffin molds. Put in the oven at 375 Fahrenheit for about 10 minutes, reduce heat to 350 and bake for another 5 - 10 or until done.
Who doesn't like empanadas? They are super versatile you can make them either sweet or savory. Your imagination or should I better say fridge ingredients are the way to go when making empanadas. We decided to make savory empanadas because we already made a few sweet dishes. This was our first time making them and it was super easy and they taste AMAZING!
Goat Cheese Empanadas
How to make Corn, potato, goat cheese Empanadas:
Filling:
Oil for the pan
2 - 3 Potatoes, cut them into squares
½ onion, finely chopped
2 garlic cloves, finely chopped
2 whole corn from the cobb
1 teaspoon chili powder
2 hands of Baby spinach
Goat cheese (when filling the empanadas make sure each empanada contains goat cheese)
Dough:
2 Cups of flour
⅔ coconut oil (you can also use regular oil if you don't have coconut oil)
1 teaspoon salt
1 egg
3 tablespoons almond milk (you can also use regular milk)
1 egg wash (egg beaten with a little water)
Dip:
Avocado
Lime juice
Salt and Pepper
Garlic
1. Add potatoes and corn to the pan and season with salt and pepper. Add the rest of the ingredients and stir occasionally. Let sit for about 10 - 15 minutes. Stir in the spinach and cook for another 2 minutes. Add chili powder and season again with salt and pepper.
2. Mix flour, (coconut) oil, and salt. You can use your hands like I did. After a while, the ingredients start to form a dough consistency. In a separate bowl mix together the egg and milk. Now add the milk mixture to the dough. Form a ball of dough and refrigerate for at least 15 minutes.
3. Roll out the dough and use the empanada cutter from Chicago Metallic to cut out circles. Place circle into the mold, fill with the potato/corn mixture and crumble goat cheese on top. Close the mold and place empanada into the empanada mold.
4. Brush the empanadas with egg wash and place molds into the oven at 350 degrees.
5. In order to make the sauce combine ingredients in the blender and blend until smooth.
6. Serve empanadas with dip.
I hope you liked my yummy treats and feel encouraged to try them out. And for those that are new at this, I recommend Chicago Metallic they have the best molds and they will last you a loooong time.
Thanks for stopping by!
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