mini muffin pans

[Vanessa]

Hi. Yesterday I got 2 mini muffin pans for the pecan mini pies (Nov), anyone has any good recipes for these mini muffin pans?
Thanks http://www.cookinglight.com/bbs/smile.gif

[RobinC]

I have made mini-cheesecakes (sorry, not what you would call light) several times and have always received raves.

Mini-Cheescakes
Rose's Christmas Cookies, by Rose Levy Beranbaum

1 Cup graham cracker crumbs
4 Tablespoons unsalted butter

1 8oz package cream cheese, softened
1/3 Cup sugar
1 Large egg
2 Tablespoons sour cream
1/2 teaspoon pure vanilla extract
2 teaspoons freshly squeezed lemon juice

Preheat oven to 375

Spray 2 mini-muffin pans (12 depressions in each pan) with non-stick cooking spray.

In a medium bowl, stir together the graham cracker crumbs and butter until evenly mixed.

Spoon 2 rounded teaspoons of the crumb mixture into each depression of the pans and press into the bottoms and up the sides.

In a mixing bowl, beat the cream cheese and sugar about 3 minutes until very smooth, preferably with a whisk beater. Beat in the egg, scraping the sides of the bowl. Add the vanilla extract andlemon juice and beat until incorporated. Add the sour cream and beat just until the mixture is blended.

Fill each graham cracker-lined depression almost to the top with the batter, using a spoon or a reclosable quart-sized freezer bag with a piece cut off one of the corners of the bag.

Set the mini-muffin pans on baking sheets in the oven. Bake for 10 minutes. For even baking, rotate the pans from top to bottom and front to back halfway through the baking period. The cakes will puff up but deflate on cooling, leaving shallow hollows perfect for filling with toppings.

Cool completely in the pans on wire racks. Refriderate for at least 3 hours.

The toppings. I like either lemon curd, or Cranberry Topppping.

Cranberry Topping

1/4 Cup Water
1/4 Cup + 2 Tablespoons Sugar
1 Cup Cranberries
2 1/2 teaspoons Cornstarch

In a small saucepan, combine all the topping incredients and bring to a boil, stirring constantly. Stop stirring, reduce heat, and simmer for 1 minute, swirling the pan occasionally. The mixture will be thickened but pourable. Allow it to cool to room temperature.

[lindrusso]

Hi Vanessa,

I'm becoming obsessed with trying things with my mini-muffin pans! I'll list off a few recipes that I have tried in them, and you can tell me which, if any, you'd be interested in.

Lemon-Cream Cheese Cookie Cups (from CL) - these can also be frozen for later use.

Mini-Fritattas (suddenly I can't remember how to spell!)

Walnut Tartlets with Chocolate Ganache Filling - not light, but very good.

Peanut Butter Cup Cookies - I don't have an exact recipe, but you can use peanut butter cookie dough, form into balls, place balls into muffin tin and press a mini peanut butter cup into the center. Yummy!

You can also use just about any quick bread or muffin recipe to make mini-muffins - just the right size for kids or for snacking.

I can't wait to hear if anyone else has any ideas!!

[Mamasue]

Vanessa,

I love those little pans. Any muffin recipe can be used...just less baking time.

If I come across any recipes that I have saved, I will send them along.

[Kristilyn1]

I use my mini muffin pan to make mini quiches (I freeze them for the kids lunches) and mini pizzas.

Kristi

[Vanessa]

Thanks all! I am looking fwd to trying out the new pan (mine are the nonstick 12 to each pan)This weekend Letcher's had a sale on kitchen gadgets etc.
Robin thanks for the recipe.I like that idea will probably use the light cheese http://www.cookinglight.com/bbs/smile.gif
Lindrusso - The frittatas sound good! & the walnut tartlets
Thanks for the ideas and responses...

[HARRYET]

Vanessa,

You can also make brownies, place some of the mix in each cup and place a mini reese peanut butter cup in the center and bake, Yummy!

[lorilei]

Vanessa - I have a set of these, which I must admit I use relatively infrequently. However, I have found them good for freezing pesto (each summer), making jello jigglers for my nieces (rarely), and making mini muffins for brunches http://www.cookinglight.com/bbs/smile.gif

I've also made tiny little meatloaves with them (for fun) and used them as molds for appetizers...

[lindrusso]

Ohmigosh Harryet, I almost wish you hadn't mentioned the brownie-peanut butter cup thing!!!! You're going to get me into trouble! http://www.cookinglight.com/bbs/biggrin.gif

Vanessa - here are those recipes.

MINI-BACON AND CHEESE FRITTATAS
(makes 24)

6 slices bacon, cooked and broken into pieces
1 cup extra-sharp cheddar cheese, grated
8 large eggs, lightly beaten
1 or 2 teaspoons chopped fresh chives
salt and pepper, to taste

1. Preheat oven to 400º.

2. Lightly oil mini-muffin pans. Combine all ingredients in a large bowl. Using a small measuring cup, carefully spoon mixture into the mini-muffin pans. Bake at 400º for about 8 minutes or until set. Serve warm.

Here's the original recipe - I made the bacon ones to appeal to my kids, but this one sounds wonderful as well.

MINI-FRITTATAS
(makes 48)

1 medium zucchini
4 white mushrooms (4 to 6)
1 red bell pepper
1 yellow bell pepper
16 large eggs
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoon chopped chives
1/2 cup finely grated Gruyère or fontina cheese
Vegetable-oil cooking spray

1. Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.

2. Heat oven to 400°. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.

3. Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325°.

WALNUT TARTLETS WITH CHOCOLATE GANACHE FILLING
(makes about 30)

The leaves look pretty in the picture, but I must confess that I've never tried making them - too much fuss! I like these because they can be made well-ahead of time. I'm going to try freezing them.

Chocolate leaves (optional):
assorted nontoxic fresh leaves, such as rose, lemon or camellia (check with florist)
1/2 cup (2 ounces) chopped semisweet chocolate or semisweet chocolate chips
1 teaspoon shortening

Tartlets:
1/2 cup walnut halves
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1/3 cup butter or margarine, cut into pieces
1 egg, slightly beaten

Chocolate Ganache:
2 tablespoons whipping cream
1 tablespoon butter
1/2 cup (2 ounces) choppped semisweet chocolate or semisweet chocolate chips
1/2 teaspoon vanilla

1. Prepare Chocolate Leaves: Wash leaves; pat dry with paper towels. Set aside. Place large sheet heavy-duty foil on counter. Fill saucepan 1/4 full (about 1 inch deep) with warm water. Place chocolate and shortening in 1-cup glass measure. To melt chocolate, place measure in warm water; stir frequently with rubber spatula until smooth. (Be careful not to get any water into chocolate or chocolate may become lumpy.) Brush melted chocolate onto underside of each leaf with paint brush or pastry brush, coating leaf thickly and evenly. Carefully wipe off any chocolate that may have run onto front of leaf. Place leaves, chocolate-sides up, on foil. Let stand 1 hour or until chocolate is set. Carefully peel leaves away from chocolate beginning at the stem ends; refrigerate chocolate leaves until ready to use.

2. Prepare tartlets: Preheat oven to 350 degrees. To toast walnuts, spread walnuts in a single layer in baking pan. Bake 8-12 minutes or until browned, stirring frequently with wooden spoon. Place walnuts in work bowl of food processor. Process using on/off pulsing action until walnuts are finely chopped, but not pasty. Reserve 2 tablespoons walnuts. Place remaining walnuts in a medium bowl. Add flour, sugar, and lemon peel; blend well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in egg with fork until mixture holds together. Spoon 2 teaspoonfuls mixture into ungreased mini-muffin cups. Press dough onto bottom and up side of each cup with fingers. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes in pan. Remove shells from pan. Cool completely on wire racks.

3. Prepare Chocolate Ganache. Heat whipping cream and butter in small saucepan over medium heat until butter melts and mixture boils, stirring frequently with wooden spoon. Remove saucepan from heat. Stir in chocolate and vanilla until mixture is smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate. Keep warm (ganache is semi-firm at room temperature). Makes about 1/2 cup.

4. Spoon 1/2 teaspoon ganache into each shell. Sprinkle reserved 2 tablespoons chopped nuts evenly over shells. Gently push chocolate leaf into each shell. Store tightly covered in refrigerator up to 1 week.

[Mamasue]

Vanessa....I am watching FoodTv right now and Sarah Moulton has a guest on who is making these little Pumpkin Pastries with her mini muffin tin. There look marvelous! She says that she bakes them ahead and freezes them for Thanksgiving.

You could substitute the cheeses for low fat.


PUMPKIN PASTRIES
Recipe courtesy of Flo Braker
DOUGH:
1 recipe sour cream pastry, below

PUMPKIN CREAM CHEESE FILLING:
6 ounces cream cheese
1/4 cup pumpkin puree, fresh or canned
1 large egg
1/2 cup brown sugar
1/2 teaspoon finely grated orange zest
1/2 cup unsifted powdered sugar
1/2 teaspoon ground cinnamon

Divide the pastry into 3 (5 inch) squares about 5/8 inch thick. Wrap in plastic and refrigerate until cold and firm, at least 4 hours.

To make the filling, process all of the filling ingredients in a food processor bowl until mixture is smooth and blended.

Remove 1pastry square from the refrigerator. Set a side for 10 minutes before rolling it. On a floured work surface, roll the pastry into a rectangle until less than 1/8- inch thick. With a ruler and a pastry wheel, trim the ragged edges and then cut the pastry into 3- inch squares. Lay the pastry squares across the top of an ungreased 12 cup miniature muffin pan, each cup measuring 1 1/2 inches across and 3/4 inch deep, centering each square over one cup. Spoon 1 heaping teaspoon of filling on each square then bring opposite corners to the center and press lightly to seal. This process will also ease the pastry into each cup. Refrigerate for at least 30 minutes. Roll and shape the remaining pastry squares in the same fashion.

Adjust rack to lower third of oven and preheat to 375 degrees. Bake 2 or 3 pans at a time for about 20 to 25 minutes or until pastries are light brown. Remove pan from oven to a wire rack for about 10 minutes. Remove pastries from pan to a wire rack to cool completely. Sift powdered sugar and cinnamon together and sprinkle pastries before serving at room temperature. If not serving the same day, stack the pastries in airtight plastic containers and freeze for up to 2 weeks. To serve, reheat to freshen in a 325 degree preheated oven for about 7 to 12 minutes or until warm, cool slightly and decorate with powdered sugar and cinnamon.


Yield: 2 1/2 to 3 dozen 1 1/2- inch pastries

SOUR CREAM PASTRY DOUGH
Recipe courtesy of Flo Braker
2 cups unsifted all-purpose flour
1/8 teaspoon salt
8 ounces (2 sticks) unsalted butter, chilled and cut into 1/4- inch slices
1/2 cup sour cream


Put the flour and salt in a 3 quart bowl and stir to blend. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disperse easily. With your hands, manipulate dough into a ball. Divide dough as recipe directs. Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days. The dough can be frozen for up to 1 month.
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Also a young lady that I work with makes cookie cups (something like lindrusso discribed). She doesn't like to cook or bake. What she does is she buys the prepared cookie tubes; slices them; pushes them into the mini muffin tin to make a cup; bakes them till light brown; when they are cool she puts a heaping tablespoon of instant chocolate pudding mix in each cup and then tops it off with whipped cream. Everyone goes wild for these and she didn't even work up a sweat making them! http://www.cookinglight.com/bbs/biggrin.gif

I also love to make mini brownies in these tins. When I saw them at BJ's in a round tub full of them, I said what an idea...I can make these. I also think you could make mini cheesecakes too. Have fun http://www.cookinglight.com/bbs/smile.gif




[This message has been edited by Mamasue (edited 11-13-2000).]

[Mamasue]

Vanessa...its me again. I decided after watching this show that I would check out her cookbooks. I found this one listed below at Barnes and Noble. I think I will order this one and add to my collection. http://www.cookinglight.com/bbs/biggrin.gif

http://shop.barnesandnoble.com/booksearch/isbnInquiry.asp?userid=4BLFHA4E4T&mscssid=0459538FWXV48JMX8JS68XNN5WUG4PD2&isbn=0811824462&vcqty=1&vcmod=1

[Vanessa]

Hi Mamasue
Just fwd the bn page to my honey as a BIG hint for Xmas http://www.cookinglight.com/bbs/smile.gif Thanks! I love cookbooks. Its funny I just got Dec Bon Appetit, Gourmet etc and I am still catching up with November's magazines.....
Thanks for all the info.