Alright, let’s talk about these egg pop tarts, or whatever them fancy folks call ’em. I ain’t no baker, mind you, but I reckon I can figure out how to make somethin’ similar. Heard tell they got chocolate and some kinda gooey stuff inside, like them Cadbury eggs the grandkids love.
First off, gotta get yourself some flour, ya know, the white stuff they use for makin’ bread and whatnot. Don’t need nothin’ fancy, just plain ol’ flour. And a pinch of salt, gotta have that, else it’ll taste flat as a pancake. Oh, and sugar, gotta sweeten it up a bit, ain’t nobody wanna eat somethin’ that tastes like dirt, unless you’re a chicken, I guess. Heard they use a food processor for this, but I ain’t got one of them fancy contraptions. A bowl and my hands work just fine.
Now, dump all that stuff in the bowl and mix it up good. I usually just eyeball it, ain’t got time for measurin’ spoons and cups. A little bit of this, a little bit of that, that’s how my grandma taught me, and she could cook a feast for an army with just a handful of ingredients. Add some butter, the real stuff, not that margarine nonsense. Makes it all crumbly and good.
Then ya gotta add some water, just a little bit at a time, until it forms a dough. Not too wet, not too dry, just right. You’ll know it when you feel it. Like playdough, but for eatin’. Roll it out flat, not too thin, not too thick, somewhere in the middle. Like makin’ them pie crusts, but easier, I reckon.
Now for the gooey part. I ain’t got no fancy Cadbury eggs, but I got some jam. Strawberry, I think. Or maybe it’s grape. Anyways, it’s red and sweet, and that’s all that matters. Spoon a dollop of that jam onto half of the rolled-out dough, then fold the other half over, like makin’ a little pocket. Crimp the edges with a fork, so the jam don’t leak out. Don’t wanna make a mess in the oven, cleaning that thing is a pain in the neck.
- Mix flour, salt, and sugar.
- Add butter and mix until crumbly.
- Add water to form a dough.
- Roll out the dough.
- Add jam or filling.
- Fold and crimp edges.
Bake ’em in the oven until they’re golden brown, just like them biscuits I make on Sundays. Keep an eye on ’em, don’t want ’em to burn. While they’re bakin’, let’s talk about that chocolate stuff. I got some chocolate chips in the cupboard, leftover from Christmas, I think. Melt ’em down with a little bit of butter, makes it nice and smooth.
Once them pop tarts are done, let ’em cool a bit, then drizzle that melted chocolate all over the top. Oh, my, ain’t that somethin’? Looks fancy enough for a king, or at least for my grandkids. They’ll gobble ’em up in no time, I betcha.
Now, I heard some folks sayin’ these things ain’t good for ya, make ya fat or somethin’. Well, I say everything in moderation. Ain’t gonna hurt ya to have one or two now and then. Life’s too short to be worryin’ about every little thing you eat. Just eat good food, move around a bit, and be happy, that’s my motto. And these egg pop tarts, well, they make me happy, and that’s good enough for me.
I also heard some of them don’t have milk or eggs even. Some do though. And they quit making the grape ones! Imagine that. Well, that’s all I gotta say about these egg pop tarts, or whatever you call ’em. Hope you learned somethin’, or at least had a good chuckle listenin’ to an old woman ramble on about bakin’. Now, if you’ll excuse me, I gotta go eat one of these before the grandkids get to ’em all.
Tags：[egg pop tarts, homemade, recipe, baking, easy, dessert, chocolate, jam, breakfast, snack]
