Cheesy Grilled Corn Tartlets #BakingBloggers

These cheesy grilled corn tartlets boast grilled fresh corn, melty Saint Félicien cheese and a pretty slice of tomato on top, baked up in a flakey puff pastry crust.

Growing up mostly in the United States, I was spoiled with ample sweet corn every summer. When the first ears would start appearing at farm stands and grocery stores, we would eat it often. Boiled briefly, embuttered, with a sprinkling of salt and black pepper.

What I didn’t realize until I moved overseas was that not every country feels the same way about corn on the cob as we do.

In France and Brazil in particular, corn is cow feed. The varieties they grew, at least when I lived there, were not sweet or juicy. An Australian friend once told me the story of serving up sweet corn on the cob to her French in-laws. They stared at their plates in horror, not even knowing where to start. At first she couldn’t figure out what was wrong. Then, thinking that the cob was the problem, she sliced the niblets off for them, but still they picked at the corn, just to be polite. Mais, non, people don’t eat cow feed! My friend and I had a good laugh but we both agreed that there is nothing better than good sweet corn, eaten right off the cob.

Now that I’m home in Houston again, that tradition continues. Just recently fresh sweet corn was on sale: six ears for only one dollar! After the high prices of imported sweet Australian corn in Dubai, I was in heaven. I bought 36. My husband and I ate sweet corn for days and, I tell you, friends, it was glorious.

Cheesy Grilled Corn Tartlets

Sweet corn is fabulous just on its own but if you want to get fancy, grill it on a grill pan or over a charcoal fire to add a smoky flavor, then cut the niblets off and use it in cheesy grilled corn tartlets. We ate these little beauties as a main course, alongside salad and green beans, but they would also be perfect for a special tea party or brunch.

Ingredients for 6 individual tartlets (4 in or 10cm)
2 small ears corn or sub 3/4 cup or 150g frozen niblets, thawed
150g strong flavored, melty cheese like Saint Félicien or Camembert
Small bunch green onions, finely sliced, plus extra for garnish - optional
1 ripe but firm large tomato
2 eggs
1/4 cup or 60ml cream
1/4 teaspoon sea salt
few grinds fresh black pepper
8 3/4 oz or 250g ready rolled puff pastry sheet

Method
Use a grill pan over a medium high heat to grill your corn on the cob. Turn every couple of minutes until there are some nice charred marks all over the cobs. I used two for the tartlets and ate two with butter. So good!

Set aside to cool.  When cool enough to handle, cut the niblets off of the cobs. Mince your green onions and set aside a small pile for garnish. Cut the rind off of your cheese, if it has one. Then cut the cheese into small pieces. Set aside a small pile for adding to the tartlets just before baking.

Slice your tomato into six circles and lay them out on paper towels to get rid of excess juice.

Preheat your oven to 375°F or 190°C. Prepare your tartlet pans by cutting out little circles of baking parchment and placing them in the bottom of the pans. This will make removing the tartlets much easier.

Unroll your puff pastry sheet and cut it into six equal pieces. Fit the puff pastry into each pan. Press down on the pastry all around the edges and remove the excess.

In a medium mixing bowl, whisk your eggs together with the cream, salt, corn, green onions and cheese. Give the bowl a few good grinds of fresh black pepper.

Put the lined tart pans on a cookie sheet. Use a measuring cup to distribute the filling relatively evenly in the six tartlets. Top each with a slice of tomato, then sprinkle on the reserved cheese.

Pop the tartlets in your preheated oven. Bake for about 20-25 minutes or until pastry and filling are both golden.

Remove from the oven and allow to cool for a few minutes.

Run the point of a knife or wooden skewer around the edges of the tartlets to loosen the crust. Carefully remove the tartlets from the pans.

Sprinkle on the reserved green onions for garnish, if desired, and serve warm or at room temperature.

This month my Baking Blogger friends are all sharing recipes that are perfect for a tea party. You can check them all out in the links below. Many thanks to our host this month, Sue of Palatable Pastime!

• Bacon and Scallion Mini Quiche by Palatable Pastime
• Cheesy Grilled Corn Tartlets by Food Lust People Love
• Choco Orange Brownies by Sneha's Recipe
• Chocolate Coconut Flour Cookies (Gluten Free) by Cook with Renu
• Chocolate Orange Shortbread by A Day in the Life on the Farm
• Creamsicle Cupcakes by Karen’s Kitchen Stories
• Fast and Easy Petit Fours by Our Good Life
• Lemon Coconut Squares by Jolene's Recipe Journal
• Mickey Birthday Cake Scones by Simply Inspired Meals
• Millionaire's Shortbread (Caramel Shortbread) by Caroline's Cooking
• Mini Rhubarb Muffins by Home Sweet Homestead
• Napolitaines (Mauritian Sandwich Cookies) by Tara's Multicultural Table
• Ploughman's Scones with Ham Filling by Sid's Sea Palm Cooking
• Southern Cheese Spread Tea Party Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Victoria Sponge Cupcakes by Cookaholic Wife

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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Easter Candy Cookies #CreativeCookieExchange

Never mind that Easter bunny left too many sweets. This recipe will turn that excess into buttery Easter Candy Cookies your whole family will love.

I must confess that since our daughters left home for college, we have really tapered off on the buying of Easter candy. The first couple of years, I made up one sparse basket for their father and me to share. But the last few years I haven’t even done that.

This year, HOWEVER, my Creative Cookie Exchange friends decided that cookies with leftover Easter candy would be our April theme, so I went out and bought some candy. I couldn’t believe how many new varieties there were! M&Ms Eggs filled with caramel, peanut butter or hazelnut spread, just to name three treats I had never seen before.

On Saturday my whole family came round for a crawfish boil and these cookies were our dessert. They were very popular!

Easter Candy Cookies

For these cookies I used a mix of the peanut butter filled M&M eggs and the caramel filled M&Ms, which looked like eggs as well, though the packaging didn’t say that. It was an excellent combo! You can use the same amount of your favorite Easter candy. This recipe was adapted from one on Thanksgiving.com.

Ingredients
3/4 cup or 170g unsalted butter, softened
3/4 cup, packed, or 150g light brown sugar
1/4 cup or 50g granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups or 250g all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
2 cups or 360g M&M eggs, assorted
To decorate: pastel sprinkles

Method
Beat the  butter, sugars and egg together with the vanilla, until the mixture is smooth and the sugar is no longer gritty between your fingers.

In another bowl, mix together the flour, cornstarch, baking powder and salt. Sift the mixture into the creamed butter and sugar bowl.

Beat again until combined. Fold in the Easter candy.

Use a scoop to divide the dough into balls and place them on a cookie sheet. Pop them in the freezer for 30 minutes.

When you are ready to bake, preheat your oven and line your cookie sheets with baking parchment. Place the dough balls at least three inches apart on the parchment. Use a pastry brush to wet the top of the dough balls with water and add the sprinkles.

Bake in the preheated oven for 13 minutes or until the edges are golden brown.

Leave to cool in the pan then remove to a plate with a spatula. These cookies are quite soft and oh-so-moreish!

Enjoy!

Check out the two other recipes by Creative Cookie Exchange friends are sharing. Many thanks to this month's host, Laura of The Spiced Life.

• Easter Candy Cookies from Food Lust People Love
• Easter Peanut Butter Blossoms from The Spice Life
• M&Ms and Chocolate Chip Cookie Bars from Karen's Kitchen Stories

You can use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

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Browned Butter Banana Muffins #MuffinMonday

Banana muffins are always good, especially when your bananas are sweet and ripe but switch out the oil or butter for browned butter and try my browned butter banana muffins with browned butter glaze. You’ll never want them any other way.

A number of years ago, I discovered browned butter on my friend Kayle’s wonderful blog, The Cooking Actress. While I think I am mildly addicted, Kayle has so many more browned butter recipes on her blog than I do. She is my inspiration to brown butter all the things. If you need instructions on how to make it – it’s super simple, so don’t be scared – check out this link.

Meanwhile, you might want try some of my favorites:

• Browned Butter Applesauce Bars with Apple Walnut Streusel 
• Browned Butter Dark Chocolate Marshmallow Muffins 
• Browned Butter Maple Muffins 
• Browned Butter Pecan Muffins 

Browned Butter Banana Muffins with Browned Butter Glaze

Can you leave off the browned butter glaze? You could, of course, but WHY? I am not a big sweet eater but I do have a weakness for all things caramel. I’m here to tell you though that browned butter lends that same almost smoky flavor to all things, both sweet and savory. Seriously. I couldn’t stop eating the glaze and it’s just about pure sugar. So good!

Ingredients
1/2 cup or 115g butter
2 1/4 cups or 280g flour
3/4 cup or 170g golden caster sugar (Sub regular sugar if you can’t find golden)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 well-ripened bananas
1/2 cup or 120ml buttermilk
2 eggs, at room temperature
1 teaspoon vanilla extract

Optional (BUT DO IT!): browned butter glaze
2 teaspoons browned butter
1/2 cup or 63g powdered sugar
2-3 teaspoons milk or buttermilk
pinch salt

Method
Preheat your oven to 350°F or 180°C and prepare your large 12-cup muffin pan by greasing lightly or lining with muffin papers. This batter will fill more than your standard 12-cup muffin pan. Either use larger paper cups that come up higher than the pan, or make more muffins.

Brown your butter for the muffins, adding an extra couple of teaspoons if you are going to make the browned butter glaze. If you don’t know how to brown butter, it’s easy! Follow these instructions, right here, from The Cooking Actress:  How to brown butter. When the butter is browned, set it aside to cool, reserving two teaspoons of it for the glaze in a small mixing bowl.

In a large mixing bowl, whisk together your flour, sugar, salt, baking soda and baking powder.

In another bowl, mash your ripe bananas with a fork. Add in the eggs, vanilla extract and milk and whisk.

Pour in the cooled browned butter and whisk again.

Pour your wet ingredients into your dry ones and stir a couple of times until just combined.

Divide the batter between the muffin cups.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden and a toothpick inserted comes out clean.

Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.

To make the glaze, add the powdered sugar and pinch of salt to the reserved teaspoons of browned butter. Mix well.

Drizzle the cooled muffins with glaze. I like to use a plastic bag with the corner cut off for neater drizzling.  I left a few naked at my daughter's request.

Enjoy!

Check out all the lovely muffins my Muffin Monday group are sharing today!

• Browned Butter Banana Muffins from Food Lust People Love
• Small Batch Apple Nut Oatmeal Muffins from Karen's Kitchen Stories
• Strawberry Banana Muffins from Palatable Pastime
• Sugar Free Banana Pecan Muffins from Farm Fresh Feasts

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Brown Sugar Spice Swirl Muffins #MuffinMonday

These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up!

Our younger daughter has been needing knee surgery so last week she came to Dubai for the procedure, where we could take care of her after. If there’s anything that makes a mom’s heart gladder than having one (or more) of her grown babies at home, I don’t know what it is. I don’t get that opportunity often enough anymore.

She’s been a great patient, resting when appropriate, taking the right pills when necessary and doing her recommended leg exercises. I’ve mostly been responsible for sustenance and helping her carry things while on crutches. Her motto is “everybody loves plain things” so fruit and nuts in muffins are not allowed. I decided to make a fancier muffin by adding a swirl. The crumble topping was her special request, as long as it didn't have oats.

Brown Sugar Spice Swirl Muffins

The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.

Ingredients
For the muffin batter:
2 cups or 250g flour
1/2 cup or 113g golden caster sugar (or sub regular caster sugar)
2 teaspoons baking powder
1 teaspoon salt
1 cup or 240ml milk
1/4 cup or 60ml canola or other light oil
1 egg
1 teaspoon vanilla extract or vanilla paste

For the ginger cinnamon swirl:
1/4 cup or 60g butter, melted
1/3 cup, firmly packed, or 66g brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger

For the crumble:
1/2 cup, firmly packed, or 100g dark brown sugar
1/4 cup or 60g butter
1/4 cup or 31g flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch salt

Method
Preheat oven to 350°F or 180°C and line a 12-cup muffin pan with paper liners or grease with extra butter or oil.

In a small bowl, whisk the ginger cinnamon swirl ingredients together until well combined.

Use a pastry blender or a few quick pulses of a food processor to make the crumble with those ingredients. Set the swirl and crumble aside until ready to use. If your kitchen is warm, put the crumble bowl in the refrigerator.

To make the muffin batter, combine the flour, sugar, baking powder, and salt in a large bowl.

In a another smaller bowl (or large measuring jug), whisk together milk, oil, egg, and vanilla. Fold the wet ingredient mixture into dry ingredient mixture until just combined.

Add 1 1/2 tablespoons of batter to each of the prepared muffin cups. Then add 1 teaspoon of the cinnamon swirl filling to the center of the batter. Swirl with a toothpick.

Top with an additional 1 1/2 tablespoons of batter then share the balance of the swirl between the cups.

Swirl again with the toothpick.

Divide the crumble between the 12 muffin cups. Press down very gently with your fingertips so the crumble adheres to the batter.

Bake at 350°F pr 180°C for 20-25 minutes or until a toothpick inserted comes out clean.

Leave the muffins to cool in the pan for a few minutes before carefully removing to a wire rack to cool completely.

The muffins rose nicely lifting the swirl up higher than anticipated but I'm still calling this a win because of the flavor the swirl adds.

Enjoy!

Check out the lovely Muffin Monday recipes my friends are sharing today. They all sound delicious!

• Brown Sugar Spice Swirl Muffins from Food Lust People Love
• Caramel Banana Muffins from Jolene's Recipe Journal
• Cinnamon Toast Muffins from A Day in the Life on the Farm
• Irish Soda Bread Muffins from Palatable Pastime
• Whole Wheat, Corn, Cheddar, and Green Chili Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Brown Sugar Spice Swirl Muffins!

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Cranberry Lardy Cake #BreadBakers

Traditionally, this British afternoon teacake is made with raisins, sultanas and/or currants. My cranberry lardy cake is studded with dried cranberries, but fear not, it is amply filled with the requisite lard and sugar, for a properly respectable British teatime treat.

This month my Bread Bakers are baking up yeast cakes, a subject that required some research on my part. I came up with a list of possibilities, mostly from old English recipes, to be honest. Before the days of chemical rising agents, like baking powder, the most reliable ways to get a cake to rise was either to add eggs or yeast.

Lardy cake caught my fancy because, as previously mentioned here, I have a weakness for caramel. When baked up properly - that is with plenty of lard and sugar! - the bottom turns into a crunchy caramel. As the cake is flipped for serving, you end up with a gorgeous caramel top. Who can resist that?

Cranberry Lardy Cake

My recipe below is a combination of a couple I found on the internet from The Happy Foodie and Hobb House Bakery. Check out this YouTube video to watch one of the Baker Brothers make their version. That first link is actually the one that gave me the idea to add cranberries. The recipe called for crimson grapes, which I’d never heard of. Cranberries, on the other hand, I keep always on hand.

Ingredients
For the dough:
3/4 cup or 175ml warm water
1 teaspoon sugar
1/4 oz or 7g dried yeast
2 1/4 cups or 285g strong white bread flour plus extra for kneading
Scant 1/4 cup or 50g lard
Pinch flaky sea salt

For the lard and sugar filling:
1 cup or 225g caster (very fine) sugar, plus extra for the pan
1 cup or 200g lard, at room temperature
1/2 cup or 65g dried cranberries, plus extra for decorating, if desired

Method
Mix the yeast into the warm water with one teaspoon of the sugar. Set aside.

Measure the flour, salt and lard into a big bowl and use a pastry cutter to cut the lard into the flour.

When the yeast mixture has started to bubble up, pour it into the flour bowl and mix all the ingredients together.

If you are using an electric mixer with a bread hook, knead the dough for 10 minutes. If not, sprinkle a little flour onto a clean work surface and tip the dough out of the bowl onto it. Knead the dough for 15 minutes. Once you have a smooth and elastic dough, pop it back into the bowl and cover it with cling film.

Leave the bowl in a warm place for the dough to rise to twice its size or for 1 hour, whichever comes first.

Meanwhile make the lard and sugar mix by creaming them together in a mixer or with a wooden spoon.

Prepare your 8 in or 20cm round nonstick baking pan by coating it with 1/3 cup or 87g of the lard sugar mixture. Use a rubber spatula to spread it over the bottom and up the sides. Sprinkle an extra tablespoon of sugar over the bottom.

When it’s risen, gently press the air out of the dough and form it into a ball. Pop it on a well-floured work surface and use a rolling pin to roll it into a circle about 15 in or 38cm across.

Divide the remaining lard/sugar paste in half. Use a spoon to distribute one half over the dough circle. Use a rubber spatula to spread the paste over the dough, leaving a small margin of dough around the sides uncovered.

Starting on one side, fold the dough towards the middle. Continue until till all the sides are folded over. (See the first five photos below.) Again, this video shows the method so much better than words can explain.

Let the dough rest for a few minutes, then roll it out again to a 15 in or 38cm circle. Spoon the other half of the lard mixture over the dough circle. (Photo 6 above) Spread it with the rubber spatula. Now sprinkle on the cranberries.

Repeat the folding process till all of the sides have been folded in again. Place the dough in the prepared pan.

Cover loosely with cling film and leave the cranberry lardy cake to rest and rise for two hours. It doesn’t really rise very high but it does fill the pan.

When your two hours are almost up, preheat your oven to 375°F or 190°C.

Bake the lardy cake for 45 minutes, covering the top with foil if it starts to get too brown. Remove the pan from the oven and leave to cool for just a few minutes.

Leave it any longer and you may find that the caramel will stick to your pan, even it it’s nonstick. If this happens to you, use a blunt knife to ease it off the pan so the whole cake will come out in one piece.

If necessary, return any pieces that stayed in the pan to the top of the cake. Or just eat them. I cannot tell you how wonderful this crunchy caramel is! It's the perfect topping for the yeast cake underneath.

Sprinkle with tablespoon or two dried cranberries to decorate, if desired. Enjoy!

Many thanks to this month's Bread Bakers host, Archana from The Mad Scientist Kitchen. Check out the other recipes our fellow bakers made for the yeasted cake challenge:

• Almond Stollen from Baking Sense
• Baba-au-Rhum from Ambrosia
• Chocolate Babka from Sneha's Recipes
• Cranberry Lardy Cake from Food Lust People Love
• Drozdzowe from A Day in the Life on the Farm
• Hartford Election Cake from All That's Left are the Crumbs
• Orange Yeast Cake from Cooking with Renu
• Yeasted Lemon Cake from Gayathri's Cookspot
• Yeasted Orange Cake from The Mad Scientist Kitchen
• Yeasted Pound Cake from Karen's Kitchen Stories
• Yeasted Transylvanian Cinnamon Sugar Cake from Sizzling Tastebuds

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Toffee Apple Bread Pudding Bundt #BundtBakers

Tart apple, sticky toffee and vanilla custard filled bread come together in this toffee apple bread pudding Bundt to create a dessert that is way more than the sum of its parts.

My husband is a huge fan of bread pudding but I must confess that it’s not my favorite dessert. I do love that is uses up leftover stale bread though, so I make it from time to time. The problem is that he eats just two or three servings, and then I have leftover bread pudding! First world problems, I know, I know.

I hate waste so I’ve started working smarter. This recipe is made in a 6-cup Bundt pan (<Amazon affiliate link) so that’s four generous servings or 5-6 skimpy ones. I promise you, no one will want a skimpy serving of toffee apple bread pudding!

Toffee Apple Bread Pudding Bundt

This recipe is adapted from one on the BBC Good Food site. The caramel can be homemade or store-bought. All caramel is good!

Ingredients
3 brioche buns (Mine weighed 6 oz or 170g.)*
2 eggs
3/4 cup or 180ml full-fat milk
1/2 cup or 120ml whipping cream
4 tablespoons golden caster sugar (You can substitute granulated sugar.)
1 teaspoon vanilla extract
1 green apple (I used a Granny Smith)
1 cup or 312g thick caramel
3 tablespoons butter, melted and cooled, for buttering 6-cup Bundt pan.

Optional: extra caramel for serving

*Note: You can substitute another stale bread but buttery brioche makes a richer bread pudding. Also, the crusts are tender so they don’t have to be removed.

Method
Cut the brioche buns into small cubes and set aside.

In a large mixing bowl, whisk the eggs, milk, cream, vanilla extract together with the 4 tablespoons sugar.

Core and peel the apple, then chop it into small chunks. Toss the chunks immediately into the egg mixture so they don’t turn brown.

Stir the bread cubes through the apple/egg mixture. Cover with cling film and refrigerate for 30 minutes.

When the refrigeration time is up, preheat your oven to 350°F or 180°C. Using a pastry brush, liberally butter the Bundt pan with the melted butter and pour the rest of it into the bottom of the Bundt pan.

Spoon 1/3 of the pudding mix into the pan. Spoon about 1/4 of the caramel into the pan.

Top with another 1/3 of the pudding mix, followed by another 1/4 of the caramel.

Finish with the rest of the pudding mix followed by another 1/4 of the caramel, reserving the final 1/4 of the caramel for pouring over the finished apple bread pudding.

Put the Bundt pan inside another larger cake pan and put your kettle on to boil.

Put the pans in the preheated oven and carefully pour boiling water into the bottom pan to about halfway up that pan.

Bake for 35-40 minutes until the top is golden and the custard has set. You should see some butter bubbling up around the edges.

Cool for 10 minutes on a wire rack then invert on a plate. This toffee apple bread pudding Bundt can be served immediately with the reserved caramel on the side. Or continue cooling it completely and drizzle on the additional caramel before serving.

If you have even more caramel than the recipe calls for (My store-bought jar held more that one cup.) serve those leftovers with the pudding. Because more caramel is always better.

Enjoy!

Many thanks and happy birthday month to our host Wendy from A Day in the Life on the Farm. Check out all the lovely apple Bundts we are sharing today!

• Apple Bundt with Caramel Glaze by A Day in the Life on the Farm
• Apple Butterscotch Bundt Cake by Katin špajz|
• Apple Crumb Ring Bundt by Living the Gourmet
• Apple Zucchini Nut Mini Bundts by All That's Left Are The Crumbs
• Black Bottom Apple Bundlets by Sneha's Recipe
• Caramel Apple Bundt Cake by Merce`s Cake
• Quinoa and Apple Bundt Cake with Rum by Cookpad
• Reduced Carb Apple Pecan Spice Cake by Palatable Pastime
• Toffee Apple Bread Pudding Bundt by Food Lust People Love
• Vegan Apple & Oats Mini Bundt Cakes by Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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