Easter Egg Brownie Bars

Easter Egg Brownie Bars – Candy Coated Culinista

Yield/Serving: 12
Prep Time: 15 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients

• 2 1/3 cup of all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp salt
• 1 ½ stick unsalted butter, at room temperature
• 1 ¾ cup golden brown sugar, packed
• 2 eggs
• 2 tsp vanilla extract
• ¾ cup whoppers, coarsely chopped
• ½ cup whoppers, to place on top

Assembly
1. Preheat oven to 350°F.
2. Spray 9” x 9” pan with non-stick cooking spray.
3. In a medium bowl, add flour, baking powder and salt and mix together.
4. Cream butter and sugar using an electric mixer at medium speed until well combined.
5. Add eggs and vanilla and incorporate.
6. On low speed at the flour mixture until combined.
7. Fold in whoppers and then pour batter into baking pan.
8. Bake for 25-30 min. or until a cake tester inserted comes out clean.
9. Let cool, cut and serve.

Tips
• If you prefer your cookies more chewy then under bake them by 2-5 minutes.

Please Enjoy

My thoughts
As usual too sweet for me; but enjoyed by others. I like that bars give off that Easter feel. This was a mix of a brownie and a cookie and great for children and adults alike.

Shrimp & Broccoli Stir Fry & Jasmine Fried Rice

Shrimp Stir-Fry - Candy Coated Culinista

Shrimp Stir-Fry – Candy Coated Culinista

I have been craving shrimp for a while now and I figured it was time to make something shrimp related.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Shrimp & Broccoli Stir Fry
Ingredients

• 25 whole shrimp, deveined
• Garlic, 4 cloves, finely chopped
• Kosher salt, to taste
• Black pepper, to taste
• Broccoli crown, cut into pieces
• 3 medium carrots, peeled and cut into circles
• Small red onion, cut into chunks
• Plum sauce
• Spicy ginger oil
• Sesame seeds

Assembly
1. Clean shrimp and place in a bowl.
2. Add garlic, kosher salt & black pepper and mix then set aside covered with saran wrap.
3. Using a wok over medium heat add some spicy ginger oil and fry the shrimp. Add some plum sauce after the first few minutes. Once cooked set aside.
4. Add more spicy ginger oil and fry broccoli, carrots, red onion and plum sauce for five minutes.
5. Add in the shrimp and mix.
6. Plate and sprinkle with sesame seeds.

Jasmine Fried Rice
Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 1 cup jasmine rice
• 2 tbsp spicy ginger oil
• ¾ cup frozen mixed veg of corn, carrots & peas
• 4 tbsp spicy ginger oil
• 1 eggs
• 2 tbsp soy sauce

Assembly
1. In a pot, cook the rice in 1 cups of water over medium-high heat until cooked.
2. In a small saucepan cook the mixed vegetables and drain.
3. In a wok with 4 tbsp of spicy ginger oil and fry rice and add in the mixed vegetables and stir frequently for 5 minutes.
4. Add egg and continue cooking for 5 more minutes.
5. Add soy sauce and toss until coated.
6. Serve.

Please Enjoy

My thoughts
My taste tester loved this and was very surprised by the treat. They love Chinese food but always buy it at the restaurant, so I decided to make them my version. This was eaten for brunch, as they couldn’t wait which made me laugh. I seem to have a lot of testers that just can’t wait to dive into the food I prepare which is a lovely feeling. I loved the slight kick of the ginger that coated the shrimp and the sweetness of the plum sauce over the Crunchy vegetables. Funny enough when I was showing a co-worker this picture another co-worker of Chinese-Vietnamese decent saw it and said it looked great. She asked my other co-worker to sneakily ask for the recipe for her. If a Chinese person wants my recipe I have done a good job. I am now officially a big fan of adding an egg to my fried rice and can’t believe I only started doing this last year. I really should have been doing this a long time ago as it just add that little bit extra to the rice.

Epic Breakfast Bagel

Epic Breakfast Bagel - Candy Coated Culinista

Epic Breakfast Bagel – Candy Coated Culinista

This recipe started as a “what am I going to make for breakfast” The first time I made this it was a simple breakfast belt – bacon, egg, lettuce, tomato and then every time I made this the recipe grew and grew until it reached what I’m calling epic status. At this point I basically have to unhinged my jaw now to wrap my mouth around this sandwich and I love that.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients

• Lettuce
• Tomato, sliced
• Red onion, sliced thinly
• Bacon
• Apple Cheddar turkey sausage
• Fried egg, slightly runny yolk
• Poppyseed bagel
• Mayo
• Mustard
• Cheese slice
• Dijon mustard

Assembly
1. Prep the lettuce, tomato and red onion and set aside.
2. Using a frying pan over medium-high heat cook bacon and turkey sausage, and drain on a paper towel and set aside.
3. In another frying pan over medium-high heat fry egg until it is slightly runny.
4. Toast bagel.
5. Once bagel is toasted spread mayo on one side and mustard on the other.
6. Add red onion, turkey sausage, bacon, egg, tomato, Dijon mustard, lettuce and finally cheese.
7. Enjoy this great breakfast sandwich.

Please Enjoy

My thoughts
The first bit into this and the oozing of the egg running down was amazing. There is so much going on in this recipe and yet you can taste every ingredient. I find myself make my Epic Breakfast bagel more and more and I may even make that as a breakfast for dinner in the future

Epic Breakfast Bagel - Candy Coated Culinista

Epic Breakfast Bagel – Candy Coated Culinista

Egg & Toasts Brunch Tartlets with Maple Fennel Bacon

Egg & Toasts Brunch Tartlets with Maple Fennel Bacon - Candy Coated Culinista

Egg & Toasts Brunch Tartlets with Maple Fennel Bacon – Candy Coated Culinista

I did another cooking club challenge of something I never heard of until I saw the picture; an eggs & toast tartlet. Breakfast isn’t breakfast for me without bacon so I had to add on the maple fennel recipe also. Just add a citrus and a glass of milk and to me this is a well-balanced breakfast. Here’s my picture in the Chateliane gallery.

Slightly Altered From Chatelaine

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 15-18 min.
Difficulty level is: Medium

Egg & Toasts Brunch Tartlets
Ingredients
• 4 slices of white bread
• 1 tbsp butter
• 1 shallot, thinly sliced
• 1 tbsp maple syrup
• 1 cup baby spinach
• ¼ cup shredded cheese, grated
• ¼ cup sun-dried tomatoes, chopped
• 4 large eggs
• 1/8 tsp salt
• Black pepper, to taste
• Sun-dried tomatoes, to garnish
• Green onion, chopped to garnish

Assembly
1. Pre-heat oven to 375°F.
2. Cut of 5`x5`squares of parchment paper and press into each cup of the muffin pan and spray with cooking oil.
3. Cut crust off the bread slices and flatten using a rolling pin.
4. Press into muffin cups to make a shell and spray with more cooking spray.
5. Toast for 5-7 minutes in the oven.
6. Using frying pan melt butter over medium-high heat.
7. Now add the onions and stir occasionally until soft and brown 12-15 min.
8. Add in the maple syrup and spinach and stir; let the spinach wilt, about 1-2 min.
9. Spoon some of the spinach mixture into each bread shell and sprinkle the sun-dried tomatoes on top.
10. Add a little grated sharp cheddar.
11. Finally crack one egg on top of each tart leaving some egg whites behind and place egg yolk on top..
12. Season with black pepper.
13. Bake in the centre of the oven until the egg whites are set but yolks are runny, 15 to 18 min.
14. Garnish with dried tomatoes and green onion.

Tips
• I found the tarts looked better and keep their shape when I lined it with parchment paper.
• Small eggs are apparently impossible to find. I gave up on my third store search and held back some egg whites from each tart.

Maple Fennel Bacon
From Chatelaine

Yield/Serving: 6
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 6 slices
• 3 tbsp maple syrup
• 1 tsp brown sugar
• 2 tsp fennel seeds
• Black pepper, to taste

Assembly
1. Using a frying pan on medium heat, place bacon in pan.
2. Mix maple syrup, brown sugar and fennel together and brush over bacon.
3. Cook until done.
4. Sprinkle with additional fennel seeds and black pepper.
5. Serve

Tips
• The original recipe called for the bacon to be baked in the oven. Following the instruction given ended in disaster for me and after wasting 7 slices of bacon, I did this stove top and it turned out just as well and less messy.

Please Enjoy

My thoughts
If I’m having breakfast or brunch I will always have bacon & eggs and since both can’t go in the oven at the same time. Stove top for the bacon makes sense to me. This is a great breakfast dish and I can see why it was suggested as a brunch meal. It looks high class but without too much fuss. I added cheese because I thought the tart needed that little something extra. The tartlets were hard to eat and I was debating between knife and fork or by hand. If it’s a brunch I gather knife and fork; a relaxed breakfast for two or with friends and family, hands all the way. The bacon was my favourite part. It was sweet and salty and caramelized and just delicious.

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