Easy Peasy Egg Tarts

Honestly, never even really occurred to me where egg tarts actually come from… as in from which culture. Growing up, I always remember eating them when my parents would bring us to go eat dim sum on weekend mornings. Those were very fond memories indeed. These days, you can pretty much eat dim sum any day.

But this I do know – while it is a Asian dish, it has influences from the Portuguese. Might be the reason why some Asian places call them Portuguese Egg Tarts.

So usually, I will try to make my own crust and I have a really wicked awesome flaky pie crust which I feel will work great for the egg tarts but this weekend, Ryan and I werenโ€™t feeling really well so I just really didnโ€™t feel like making it from scratch so store bought ones will have to do for this weekend ๐Ÿ˜€

And really, Tenderflake Tart Shells works perfect with Egg Tarts.

There are many many egg tart recipes but remembering that this is a Easy Peasy one, so I did skip some steps such as straining the egg mixture. Straining the egg mixture/filling helps remove any lumps and ensures your custard filling comes out looking smooth & pretty.

Also, it usually ask you to chill the filling in fridge first. Again, skipped by this mommy. One thing to note too that my original recipe usually uses evaporated milk but sometimes when I dun have that, I use my coffee cream instead. I just use 2 tbsp of coffee cream instead of 1/4 cup evaporated milk.

Since I am baking for my family and not to sell, I really could care less about straining it. Maybe when I have more time or when I decide to see if anyone will buy it from me at the Farmers Market lol

Here goes the super easy ingredients:

  • 1 box of Tenderflake Tart Shells (12 tarts)
  • 4 beaten eggs with a pinch of vanilla extract & salt
  • ยพ cup hot water
  • 6 tablespoons sugar
  • 1/4 cup evaporated milk

My Easy Peasy Lazy Mommy Recipe:

  • To make the custard filling, stir in sugar in hot water and let it cool slightly
  • Once water is cooled, add in your beaten eggs, vanilla, salt and evaporated milk. If you donโ€™t have evaporated milk, I would just add 2 Tbsp of coffee cream or half & half
  • Mix it all up thoroughly
  • Strain it if you want your custard to look smooth and pretty and without lumps but I didnโ€™t.
  • Pour it into the 12 tart shells till about 80% full
  • Bake at 400 f for 20-25 mins. Mine came out at 25 mins Cos I filled the tart shells to the brim lol. But if you fill it to 80% full, 20 mins works suffice

And that is it. Super easy. Super lazy recipe. And now my son gets to have a taste of what my parents would bring me to eat on a Sunday morning ๐Ÿ˜€ and he ate 2 for breakfast this morning so Iโ€™m gonna call that a Mommy Win!

๐Ÿ˜Ž ๐Ÿ˜Ž ๐Ÿ˜Ž ๐Ÿ˜Ž ๐Ÿ˜Ž ๐Ÿ˜Ž ๐Ÿ˜Ž ๐Ÿ˜Ž

Kitchen Fun & Mishaps – White Pepper

Along with our awesome fun adventures in the kitchen, this is the page we share our flops & mishaps lol. Obviously every mom plays differently in the kitchen with their kids. Some moms are really awesome in just letting their kids have free rein in a safe manner when they play in kitchen. Honestly Iโ€™m still trying to learn that.

In any case, allow me to present to you todayโ€™s featured mishap – Very Very White Peppery Omelette ๐Ÿ˜€

What a nice Saturday it was today. Ryan and I both slept in and when we woke up, both of us felt so refreshed that I thought hey buddy, wanna help mommy make omelette for brunch??

Got him to help me crack (with my help of course lol) and beat the eggs. I thought this is such a simple task that I didnโ€™t feel the need to do what I usually do – pre-measure & place the dash of white pepper in a small bowl to pour in. Instead I gave him the whole pepper bottle & ok, the rest is obvious from the pictures lol.

Ryan mixing some eggs for mommyโ€™s omelette
Tip: Dun give your toddler the white pepper bottle directly & ask him to put a dash of it LOL. I think Ryan put like 1000x dashes of white pepper in it. I think my omelette is going to taste VERRYYYY PEPPERY Hahaaaa ๐Ÿ˜€

In any case, Happy Saturday Everyone ๐Ÿ˜€

Easy Peasy Pancake Muffins (Freezer Friendly)

Beautiful Saturday and I really wanted to make pancakes for lunch for us. LOL I missed the breakfast part as I totally slept in and Daddy totally took care of breakfast for Ryan. So I thought why not make pancakes for lunch? Then I had an even better idea. Why not make pancake muffins???

They are easy to make, doesn’t require flipping and watching the stove. And best thing is that Chef Ryan and I can do this together ๐Ÿ˜€ . How fun would that be?

Of course, that actually meant that I would have to clean my kitchen. Oops. Clearly did not think this through enough LOL but whatever, we are so doing this today!!

Ryan and I had so much fun baking these today. Sure, there were more things to clean up but oh well, such is life ๐Ÿ˜€

Hope you enjoy Chef Ryan’s baking video ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€

Some Things To Note for this Recipe:

  • YES!! You can totally freeze these. They are perfect for taking one out the night before & by morning, Ryan can have them as breakfast or I can put it in his lunch box
  • We use dark chocolate chips, blueberries and strawberries as toppings but the sky is the limit and you can use other toppings that your heart so desire
  • If you have a sweet tooth, add 1/2 cup sugar instead of 1/4 cup

Easy Peasy Pancake Muffins

Ingredients

  • 1 1/4 Cup Pancake Mix
  • 1/2 Cup Quick Oats
  • 1/4 Cup Sugar
  • Dash of Salt
  • 1 Large Egg
  • 1 Cup Milk (I use 2%)
  • 1/4 Cup Melted Butter
  • Dark Chocolate Baking Chips
  • Blueberries
  • Cut Strawberries

Directions

  1. Preheat oven to 350 degrees. Add pancake mix, oats, sugar and salt in a bowl and give it a good mix
  2. Add egg, milk and melted butter & whisk everything in until blended
  3. Spoon batter into silicon muffin cups.
  4. Add your desired toppings,
  5. Bake at 350 degrees for 25 minutes.
  6. Enjoy

Spinach & Broccoli Frittata (Freezer Friendly)

Another super easy peasy recipe. The original recipe at Myfussyeater.com asks for the vegetables to be sauted first with a bit of oil in a pan but I omitted that step and just put the vegetables right into the mixture. One less step and one less pan to wash is always a win with this Lazy Mommy ๐Ÿ˜‹๐Ÿ˜‹

You can tell Ryan loves his egg frittata already!

It is super soft so that makes it a perfect Baby Led Weaning recipe but as your baby grows to be a toddler, it becomes a perfect daycare packed lunch or breakfast. I love easy and multi purpose dishes.

They are also freezer friendly so I usually make a bigger batch and freeze some. Not all Baby Led Weaning recipes are things I personally would like to eat but HEY, I’m not a baby LOL. But these egg frittatas are yummy and I bring them to work for my breakfast too.

Spinach & Broccoli Frittata

  • Difficulty: easy
  • Print

Credit: Myfussyeater.com

NOTES: Feel free to use other vegetables like mushrooms, bell peppers, zucchini and etc. If you are storing them in fridge, they would be good for 2-3 days. If you are freezing them, they can stay in the freezer for up to 3 months. I highly recommend that you freeze them individually so anytime you need one, you are not trying to get one frittata that is stuck to a while batch of frittatas. Hope that makes sense. If not, ask me in the Comment section and I’ll answer asap.

Ingredients

  • 1/2 cup chopped spinach
  • 1 cup chopped broccoli
  • 3 large eggs
  • 1/3 cup shredded cheddar cheese
  • 1 tbsp all purpose flour
  • Salt & Pepper (optional)

Directions

  1. Preheat to oven 350 degree. Line a square baking dish with parchment paper.
  2. In a bowl mix all ingredients until well combined.
  3. Pour this mixture into the dish and bake in the oven for 15 minutes.
  4. Remove from the oven and let cool before cutting it for baby.

Raspberry Porridge Fingers (Freezer Friendly)

Literally the easiest breakfast to make for Ryan. It’s healthy and he loves it. For moms who is thinking of trying Baby Led Weaning for your babies, this is a really great Baby Led Weaning recipe. Best thing is that the sky really is the limit on what you want to put in as the ingredients. If you want something sweeter, add some maple syrup or honey. If you want a different texture, add some chopped up raisins or unsweetened dry coconut flakes. Since making this, I have made many different variations of this recipe but the overall recipe stays roughly the same with the oats and the milk.

So easy peasy. I feel like a great mom already!! LOL

Raspberry Porridge Fingers

  • Difficulty: easy
  • Print
Credit: Healthylittlefoodies.com
As mentioned, you really could use different ingredients for this recipe. Only the oats and milk needs to stay the same. When I made this for the first time, I only had some raspberries and apple sauce so I just used that. Wasn’t able to drag baby out to the grocery store just to make this so just used whatever I had in my kitchen but Moms, the sky is the limit :-).

Ingredients

  • 3 TBSP rolled oats or quick oats
  • 2 TBSP milk
  • About 2 TBSP Mashed up raspberries
  • 1 TBSP applesauce

Directions

  1. In a microwavable bowl or dish or container, mix everything together until oats is a mushy texture. I just use a small microwavable square container.
  2. Make sure to press the mixture into whatever container you used in step 1 flat and level.
  3. Cook in the microwave for 2 minutes on high.
  4. Cut into fingers while still hot and serve when cooled.
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