Looking for mini anything recipes!

[patissac]

I just bought one of those 24 muffin count pans and I'm interested in making mini muffins,cheesecakes,or even quiches. Maybe there's more out there but thats all I can think of to use it for. Does anyone have mini recipes? I love the way mini appetizers look too! I believe I saw a thread a while ago with nigilas raspberry cheesecakes does anyone have the recipe?

[PAMMELA]

Oh my do I ever have a dessert recipe for you!!! But it's at home, so I will post it on Monday. :rolleyes:

They are mini chocolatey-peanut butter cookie cup type thingamajigs....

[patissac]

I just love me some chocolate and peanut butter! Yes please post on monday thanks!

[AndreaU]

Originally posted by PAMMELA
They are mini chocolatey-peanut butter cookie cup type thingamajigs....

Is that what they're actually called?! ;) All kidding aside, they do sound good... I'll have to wait 'til Monday, too!

[swquilts]

Three words......

HOT BRIE KISSES!

I'm sure the recipe is still on the board somewhere....Let me see if I can find it.

Here it is:

HOT BRIE KISSES

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 lb. brie cheese
2 sheets puff pastry (1 17.3 oz. box)
hot pepper jelly
or
Apricot preserves and a pecan on top

Thaw puff pastry at room temperature for about 30 minutes.
Unfold pastry and roll lightly with a rolling pin to remove creases.
Cut each sheet into fourths, then cut each fourth in half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet.

Lightly spray mini-muffin cups with vegetable oil. Fit a square of dough into each cup. The pointed edges of the dough should extend straight up.

Cut brie into 1/2" squares. Place a piece of cheese into each dough-lined cup. Top with 1/4 tsp. pepper jelly. Bake at 400 degrees for 10-15 minutes, or until golden.

Yield:
"32 kisses"

[jtoepfert100]

DH and I LOVE these -- mmmm, might even make them tonight!

Mini Frittatas with Ham and Cheese
From Cooking Light

Bake these bite-sized frittatas in a miniature muffin pan. They taste great hot or at room temperature, so you can make them in advance.

Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

Yield: 8 servings (serving size: 3 frittatas)

NUTRITION PER SERVING
CALORIES 39 (30% from fat); FAT 1.3g (sat 0.5g, mono 0.2g, poly 0.1g); PROTEIN 4.4g; CARB 2.3g; FIBER 0.4g; CHOL 32mg; IRON 0.2mg; SODIUM 121mg; CALC 80mg;

:D

[patissac]

A friend of mines introduced the hot brie kisses to me and I fell in love!!!!!! Good suggestion though, I had forgotten about them.

[KristinK]

I gathered a bunch of desserts for a party that never happened:

Lemon-Cream Cheese Cookie Cups
Source: Cooking Light April 1999

INGREDIENTS:
Dough:
1/2 cup sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
Filling:
1/2 cup sugar
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 large egg
1 (8-ounce) block light cream cheese, softened
Topping:
1/4 cup commercial fat-free lemon curd
1/4 cup sliced almonds

INSTRUCTIONS:
To prepare dough, beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to sugar mixture; beat at low speed until well-blended. Wrap dough in plastic wrap; freeze 15 minutes. Gently press dough into bottom and up sides of 24 miniature muffin cups coated with cooking spray.

Preheat oven to 350°F.

To prepare filling, place ½ cup sugar and the next 4 ingredients (1/2 cup sugar through cream cheese) in a food processor; process until smooth, scraping sides of processor bowl occasionally. Spoon 1 tablespoon filling into each prepared muffin cup. Bake at 350°F for 23 minutes or until edges are brown and filling is set. Remove cups from pans immediately; cool on a wire rack.

To prepare topping, spoon 1/2 teaspoon lemon curd onto each cookie cup. Sprinkle with almonds.

NUTRITIONAL INFO:
Per serving (1 cookie cup): Calories: 119; Carbohydrates: 16.1g; Cholesterol: 31mg; Fat: 5.2g; Sodium: 98mg; Protein: 2.4g; Calcium: 19mg; Iron: 0.4mg; Fiber: 0.3g.

Mini Peppermint and Chocolate Chip Cheesecakes
Cooking Light November 2001

INGREDIENTS:
Crust:
1 cup chocolate wafer crumbs (Nabisco’s Famous Chocolate Wafers; about 22 cookies)
2 tablespoons sugar
2 tablespoons butter, melted
Cooking spray
Filling:
12 hard peppermint candies, divided
2/3 cup (5 ounces) block-style fat-free cream cheese, softened
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 cup sugar
2 tablespoons flour
2 large egg whites
1 large egg
1 (8-ounce) carton low-fat sour cream
1/4 cup semisweet chocolate minichips
1/4 teaspoon peppermint extract
1 cup frozen fat-free whipped topping, thawed
2 tablespoons chocolate sprinkles

INSTRUCTIONS:
Preheat oven to 325°F.

To prepare crust, combine the first 3 ingredients in a small bowl. Press about 1 1/2 teaspoons crumb mixture into the bottom of each of 48 mini muffin cups coated with cooking spray. Bake at 325°F for 5 minutes.

To prepare the filling, place 6 candies, fat-free cream cheese and the next 6 ingredients (fat-free cream cheese through sour cream) in a food processor; process until smooth. Stir in minichips and peppermint extract. Divide the filling evenly among prepared crusts. Bake at 325°F for 12 minutes or until done. Cool in pans on a wire rack for 30 minutes. Remove mini cheesecakes from pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.

NUTRITIONAL INFO:
Per serving (1 cheesecake): Calories: 54; Carbohydrates: 6.9g; Cholesterol: 10mg; Fat: 2.2g; Sodium: 62mg; Protein: 1.6g; Calcium: 15mg; Iron: 0.2mg; Fiber: 0.2g.

Note: To cut this recipe in half, just omit the egg whites from the filling.

Peanut Butter-Fudge Cups
Source: Cooking Light November 2001

INGREDIENTS:
Crust:
1/4 cup chunky peanut butter
3 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
1 1/2 tablespoons corn syrup
1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons cold water
Cooking spray
Filling:
2/3 cup packed brown sugar
2 tablespoons unsweetened cocoa
2 tablespoons semisweet chocolate chips
1 tablespoon butter
3 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
1 large egg
2 teaspoons powdered sugar

INSTRUCTIONS:
Preheat oven to 350°F.

To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add 1 cup flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.

Shape flour mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.

To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups.

Bake at 350°F for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.

NUTRITIONAL INFO:
Per serving (1 cup): Calories: 92; Carbohydrates: 14.6g; Cholesterol: 13mg; Fat: 3.4g; Sodium: 48mg; Protein: 1.7g; Calcium: 13mg; Iron: 0.6mg; Fiber: 0.5g.

[badunnin]

I was going to post a vote for brie kisses, but Susan beat me to it, so I'll just second the recommendation. ;)

[jtoepfert100]

Has anyone tried the Hot Brie Kisses using the prepackaged mini-phyllo shells? Bought some on sale and now I'm not sure what do with them? Also, does anyone have the nut. info on the Brie Kisses? Thanks!

[badunnin]

Originally posted by jtoepfert100
Has anyone tried the Hot Brie Kisses using the prepackaged mini-phyllo shells? Bought some on sale and now I'm not sure what do with them? Also, does anyone have the nut. info on the Brie Kisses? Thanks!

I have tried it, and it is very different from the puffed pastry. The flakiness just doesn't seem to go with the creamy cheese. I didn't care for it.

[hAndyman]

Here's a mini chocolatey-peanut butter cookie cup type thingamajig recipe I've made a couple times in the past month - don't know if it's the same as PAMMELA's, but they are kinda good, and look great on cookie trays (as do all mini-tarts or tassies). The method for making the base is the easiest I've ever come across - easier than using a tamper or fingers and thumbs to form the cup before baking, and very uniform cups result (always a plus, imo).

From: Cyndi @ Gail's

Fudge Puddles- from The Pittsburgh Post Gazette, 12/13/98

1/2 c. butter or margarine, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. light brown sugar, packed
1 large egg
1/2 tsp. vanilla
1 1/4 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt

Fudge Filling:
1 c. milk chocolate chips
1 c. semisweet chocolate chips
1 can Eagle brand sweetened condensed milk
1 tsp. vanilla
chopped peanuts

In mixing bowl, cream butter, peanut butter and sugars, then add egg and vanilla. Stir together flour, baking soda and salt, then add dry ingredients to creamed mixture. Mix well. Chill for 1 hour.
Shape into 48 balls, 1" in diameter. Place in lightly greased mini muffin tins. Bake at 325° F, for 14 to 16 minutes or until lightly browned. Remove from oven, and immediately make "wells" in center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove to wire racks.
Filling: Melt chocolate chips in double boiler over simmering water. Stir in milk and vanilla; mix well. Using a small pitcher or pastry bag, fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in refrigerator and served over ice cream).
Makes 4 dozen cookies.

Andy's notes: Brush tins with liquid lecithin (or grease conventionally) - around the outside of the top edge too, in case they overfill the cup. There is no need to clean and regrease between pans when making 48 tassies with two 12-cup pans. I divide the dough in half, then halve each again to have 4 equal size balls or rolls (about 175 g or 6 oz. each). Roll each log wider and divide in half, and each half into 6 equal (approximately) pieces. Roll each piece into a ball and place in centre of each cup. I baked the cups 16 min. to get a darker, more firm texture. I used a round 2 tsp (10 ml) measuring spoon to form the "cups". It's best to make the filling pocket in the cups IMMEDIATELY after removing them from the oven. Fill cups with the still fairly hot or warm filling after all the cups have been made and cooled.
I tried making the filling with 2 cups semisweet (SS) chocolate chips but it ends up being thicker (still good, but not as attractive a finshed product) than when made with 1 each of SS and milk choc. chips. Next time I make them I'm going to try adding a couple Tbs smooth peanut butter to the filling with milk choc. chips for a softer filling and more PB taste.
Leftover filling went into some banana walnut muffins as a hidden filling.
Cheers! Andy

[hAndyman]

Chocolate Ginger Tassies

from Canadian Living, Dec. 1995

1/3 cup butter, softened
1/4 cup icing sugar, sifted
1 egg yolk
1/2 tsp vanilla
1 cup flour
1 Tbs cornstarch
pinch of salt

Filling:
1/4 cup finely chopped drained preserved ginger
1/2 cup granulated sugar
2 Tbs butter
4 oz semi-sweet chocolate, chopped

In large bowl, beat butter with icing sugar until light and fluffy. Beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into butter mixture to form smooth dough. Place rounded teaspoonfuls into each of thirty six 1-1/4" mini-tart tins; evenly press over bottom and up sides and make indentations in the centre. Bake in 325° oven for about 18 minutes or until golden. Let cool in pan for 5 minutes; transfer to racks to cool completely.

Filling: Divide ginger evenly among shells. In small saucepan, bring sugar, cream and butter to boil, stirring. Remove from heat. Stir in chocolate until melted. Let cool just to room temperature. Spoon about 1 tsp into each shell. Let cool until set. (Tartlets can be stored in airtight container for up to 2 weeks or frozen for up to 2 months.) Makes 36 tartlets. Per tartlet: about 80 calories, 1 g protein, 4 g fat, 10 g carbohydrate.

Andy's notes: My mini-tart tins are 1-3/4" across the top (1-1/4" across the bottom) so I make this recipe into 24 tassies; when doubled, I make 60 (??I dunno??). More ginger may be needed than is called for. I use a bittersweet chocolate for the filling. I put the filling, while still warm, into a pastry bag (or plastic bag) and pipe it over top of the ginger in an appealing decorative swirl. The shells cook in 12 or 13 minutes in a convection oven at 325°.
2003 - I added ~ 1/2 to 3/4 tsp ginger marmalade to tarts before cooking. I added the diced ginger after cooking the shells. I made a chocolate ganache for the filling: bring ~1/2 cup whipping cream to a boil in a small pan on the stove; immediately remove from heat; add ~5 or 6 oz. bittersweet chocolate and allow to melt off the heat. Stir the cream and chocolate together until smooth; blend in a teaspoon of butter until smooth. Refrigerate mixture until set but not cold (less than an hour). Put large rosette tip in piping bag and add chocolate and pipette chocolate around tarts, completely encasing ginger.

Cheers! Andy

[Jeanz]

I would highly recommend the Pecan tassie recipe that was in the CL Nov 2000 cover issue. It is very similar to the one my mom would make.

[PAMMELA]

Originally posted by hAndyman
Here's a mini chocolatey-peanut butter cookie cup type thingamajig recipe I've made a couple times in the past month - don't know if it's the same as PAMMELA's, but they are kinda good, and look great on cookie trays (as do all mini-tarts or tassies).

Nope that's not the one! These are very simple and easy to prep, and look like a lot of work, when they weren't! I took them to work and they were long gone before lunch. I can't even remember what website I got them from, but i'll have it for everyone on Monday! The mini ham frittatas sound yummy! :D

[madpots]

I have those mini pans and like them so much. The little tartlets are so easy to eat.

CHESS TARTS

Pillsbury 2-crust pie shells
I usually roll it out just a little thinner, using both crusts, cut with 2 1/2" fluted cookie cutter.
Put in mini-muffin tins. I have a wooden tamper and if you get it right in the middle the dough goes in evenly.
Set aside.

Filling:
1 c. dark brown sugar, firmly packed
1/2 c.white sugar
2 Tbs. corn meal
1 tsp. vanilla
2 eggs
1/2 c. butter melted
2 Tbs. sweet milk*
Mix sugars and meal thoroughly. Beat in eggs, milk and vanilla.
Add melted butter slowly. Pour into 24 mini-muffin pans.
Put in 400 F. oven for 10 minutes. Reduce heat to 325 F. for another 10 minutes.
Take out of pans immediately or loosen them, otherwise they sometimes stick.
*This is a Southern recipe and we referred to sweet milk to distinguish from buttermilk. My daughter used condensed milk the first time she made these - not the best!
I have a funnel with a stopper inside...this is great to get the filling in without spilling. I think they sell them for making funnel cakes.

This one is very simple, but delicious.

PEANUT BUTTER CUPS

1 20 oz. pkg. peanut butter or plain cookie dough
14 oz. Reece's miniature peanut butter cups

You will need 48 peanut butter cups - count and set aside before someone gets into them! The paper will come off easier if you refrigerate or freeze the cups.
Put paper lines or spray 48 mini-muffin cups.
Cut cookie dough into 12 slices, then cut each slice into fourths. Put dough in muffin tin.
Bake in 350 F. oven for 8 minutes, take out and put a peanut butter cup in the center of each. Return to oven and bake about 7 minutes more. They should be slightly brown and firm.

[Luvs2Cook]

These are yummy!

Taco Tartlets

1 pound lean ground beef
2 tablespoons taco seasoning mix
2 tablespoons ice water
1 cup shredded cheese

Tortilla Chip Filling:
1/2 pint sour cream
2 tablespoons taco sauce
2 ounces chopped ripe olives
3/4 cup coarsely crushed tortilla chips

To prepare filling, mix all ingredients together in bowl; set aside. In a medium bowl mix beef, taco seasoning and ice water with hands. Press into bottom and sides of 1 1/2 inch miniature muffin cups, forming a shell. Place a spoonful of filling into each shell, mounding slightly. Sprinkle cheese on top. Bake at 375 degrees for 7 to 8 minutes. With tip of a knife, remove tarts from pan. Serve immediately or cool and freeze. Makes about 30.

[crazycook]

I've posted these recently in the following thread:
Bridal Shower Sweets (http://community.cookinglight.com/showthread.php?s=&threadid=61098&highlight=bridal+shower+sweets)

* Exported from MasterCook *

Chewy Cherry Coconut Tarts

Recipe By :
Serving Size : 24 Preparation Time :0:20
Categories : TARTS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1/2 Cup Butter -- softened
1/2 Cup Packed Brown Sugar
1 Egg Yolk
1 Cup All-purpose Flour
Filling:
2 Egg Whites
1/2 Cup Packed Brown Sugar
1/2 Cup Flaked Coconut
1/3 Cup Chopped Maraschino Cherries -- drained
1/4 Cup Finely Chopped Nuts
1 Teaspoon Vanilla

Preheat oven to 325ºF.

Crust: Combine all ingredients, mixing to form smooth dough. Press into mini-muffin cups to form tart shells

Filling: Beat egg whites to stiff peaks. Fold in remaining ingredients until blended. Mix well. Spoon into prepared shells. Bake on lower oven rack for 18 to 23 minutes or until golden. Cool.

Description:
""The name says it all.""
Source:
"Robin Hood Baking Festival Cookbook, pg. 65"
Yield:
"24 Mini-tarts"
T(Baking Time):
"0:23"
Ratings : Definite Repeat 9
- - - - - - - - - - - - - - - - - - -

Per serving: 112 Calories (kcal); 5g Total Fat; (42% calories from fat); 1g Protein; 15g Carbohydrate; 19mg Cholesterol; 53mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Original recipe calls for standard 12-cup pan.

These freeze well.

Tips: Work dough with hands to make smooth.
Use floured fingers to press dough into pan.
Use your favourite kind of nut.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 2737 4096 2677 0

Enjoy!

Anna :)

Great recipes everyone!

[sneezles]

These are great and very easy to throw together.

Peanut Butter & Chocolate Cookie Cups

Estimated Times:
Preparation - 45 min | Cooking - 15 min | Cooling Time - 20 min cooling | Yields - 36


Ingredients:


3/4 cup (1 1/2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 2/3 cups (11-ounce package) NESTLÉ TOLL HOUSE Peanut Butter & Milk Chocolate Morsels, divided
2 large eggs
1 can (14 ounces) CARNATION Sweetened Condensed Milk
1 teaspoon vanilla extract

Directions:


PREHEAT oven to 350° F. Heavily grease 36 mini-muffin cups.

BEAT butter and sugar in small mixer bowl until creamy. Add flour; beat until mixture is evenly moist and crumbly. Roll rounded teaspoon dough into ball; press onto bottom and halfway up side of muffin cup. Repeat with remaining dough. Place 5 morsels in each cup.

BEAT eggs in medium bowl with wire whisk. Stir in sweetened condensed milk and vanilla extract. Spoon into muffin cups, filling almost to the top of each cup.

BAKE for 15 to 18 minutes or until centers are puffed and edges are just beginning to brown. Remove from oven to wire rack(s). Gently run knife around edges of cookies. Let centers flatten. While still warm, top cookies with half of remaining morsels (they will soften and retain their shape). Repeat with remaining morsels. Cool completely in pan on wire rack. With tip of knife, release cookies from cups.

[patissac]

WOW! Thanks everyone I'm going to have fun this weekend for sure! Everything sounds good. I'm doing the mini frittas w/ ham and cheese for breakfast tomorrow. I did see the pecan tassies in my old issue of CL, looks delish! Oh BTW my friend used the mini phyllo cups for the brie kisses and it came it just fine. Make sure the jelly has a kick to it though!

[patissac]

handyman for the preserved ginger can I just use fresh instead? I'm thinking of doing those for my supper club asian theme next month. Madpots good idea with the funnel tube! :p

[Kismet]

You MUST try these appetizers at some point. They were the hit of our Valentine's party. Not remotely light, but very delicious!

PANCETTA, LEEK, AND GOAT CHEESE TARTLETS

What to drink: Delicate blanc de blancs Champagne pairs well with these hors d'oeuvres.

Crust
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 ounces chilled cream cheese, cut into 1/2-inch cubes

Filling
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; about 3 large)
1 teaspoon vegetable oil
4 ounces thinly sliced pancetta,* chopped
2/3 cup half and half
2 large egg yolks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces soft fresh goat cheese, crumbled

Fresh parsley leaves

For crust:
Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day.

Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes.

Meanwhile, prepare filling:
Preheat oven to 350°F. Melt butter in large skillet over medium heat. Add leeks and sauté 10 minutes; cool. Heat oil in small skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Using slotted spoon, transfer pancetta to paper towels. Whisk half and half and next 3 ingredients in medium bowl to blend. Mix in goat cheese, then leeks and pancetta.

Spoon filling into shells. Bake until filling is set and crust edges are golden, about 30 minutes. Cool in pans 5 minutes. (Can be made 1 day ahead. Cool, cover, and chill in pans. Rewarm uncovered in 350°F oven 12 minutes.)

Using small knife, cut around tartlets to loosen. Turn out tartlets and arrange on platter; top each with parsley leaf.

*Pancetta (bacon cured in salt) is available at Italian markets and specialty foods stores.

Makes 24.


Bon Appétit
December 2003

[PAMMELA]

I'll check, but I think Sneezles posted my peanut butter chocolate chip cookie cup type thingamajigs!! It sure sounds close anyway!

[AndreaU]

Originally posted by PAMMELA
I'll check, but I think Sneezles posted my peanut butter chocolate chip cookie cup type thingamajigs!! It sure sounds close anyway!

Even if she did, you know you have to post them under their "official" name. ;) :p

[PAMMELA]

ok, but you KNOW that thingamajig is really in the title! :D

[Little Bit]

I don't have a specific recipe, but when I got my pans I looked for ways to use them too.

One thing I like is to make brownies in them, since I hate the way brownies are so hard to cut, and tend to shed crumbs.

It's easiest to fill the pans if you put the batter in a ziploc bag to mix it, and then snip off a corner of the bag and squeeze out just 'enough' batter into each cup. If you get the amount of batter just right in each one, they'll make cute little brownie muffins. If you accidentally overfill them a bit, they won't be as pretty, but I assure you they taste fine. :)

You can do the same sort of thing with most cookie doughs, but it does take a bit of time getting the cooking times adjusted.

[cinnabun]

I give a vote for pecan tassies. No recipe though, sorry.

[hAndyman]

patissac, I have difficulty imagining using fresh ginger in place of preserved ginger, but can't rule it out without trying it - however, fresh ginger would be considerably more flavourful and be quite a bit "hotter" than the preserved. It would have to be well grated to be sure of having few tough fibrous strands in it. Let me know if you try it. Do you like raw fresh ginger? hmmm, I've never eaten a spoonful of it, but love candied and preserved ginger by the chunkful, especially with a chocolate chaser!
Cheers! Andy
PS: Lots of good ideas in this thread - my thanks to all the posters.

[madpots]

Patissac, I would definitely rule out using fresh ginger instead of preserved. They are entirely different textures and tastes- preserved ginger would give you a slightly sweet as well as hot flavor and firmer texture.

[patissac]

I was thinking that too. I will try the preserved ginger instead, I really like the fresh kind. I tried the mini fritatta's yesterday and was shocked by the way it tasted, It called for 1/8 tsp thyme and I halved it thinking it might be too much, well even with half the thyme it was over powering :( They also came out slightly rubbery. I love little bits idea with the brownie and bag.

[rosie_one]

More PB chocolate fun.


Make your favorite PB cookie recipe, fill the mini cups 3/4 full with the dough. Bake. Then when they are 1-2 minutes out of the oven press a small PB cup into the center of the cookie. Ooooh boy. Good stuff.

[jtoepfert100]

originally posted by patissac
I tried the mini fritatta's yesterday and was shocked by the way it tasted, It called for 1/8 tsp thyme and I halved it thinking it might be too much, well even with half the thyme it was over powering They also came out slightly rubbery.

You know, I don't really care much for thyme but I didn't think it was overpowering at all. 1/8 tsp is not a lot for 24 mini frittatas. Did you halve the recipe? I don't think mine have ever been rubbery either but I think I cook them a bit less than called for (I have to do that for almost everything, though, I think it's my stove.) Sorry they didn't do much for you.:( Better luck with the brownies - they sound delightful!

[claire797]

Here's a good brownie recipe Czarchef posted a few months ago. These brownies are very rich and have an interesting flavor people might not pinpoint right away. DH took them to work and got lots of positive comments, which says a lot since he's always taking something or other :).

Almond Chocolate Brownies

1 3/4 C plus 2 Tbsp almond paste
5 eggs
1/2 C cocoa powder
9 tablespoons butter, melted
1/2 tsp Vanilla Extract

Preheat oven to 350 degrees F.

Using a stand mixer with a paddle, mix the almond paste. Slowly add the eggs one at a time until mixture is nice ‘n smooth . Add the cocoa powder and mix until combined.

Warm the melted butter and add it to the mixture until completely combined. Butter and flour mini muffin cups .

Fill each cavity 1/8-inch from the top.

Bake for about 8 mins

[patissac]

mmmmm the almond paste might be the secret! Those sound delish. Joetoefert100 I didn't halve the recipe just the thyme, maybe I should have lessend the cooking time as well and next time I just might use fresh thyme. I know this is going to sound weird but sometimes dried thyme tastes like pinesol (not that I know what pinesol would taste like!)if you don't get the right kind.

[AndreaU]

I just came across this cookbook in my Good Cook magazine this month:
http://www.thegoodcook.com/doc/tgc/GlobalData/GlobalImages/BookJacketsLarge/102547B_lg.jpg

Sweet Miniatures by Flo Braker

Must be good- it's full of dessert recipes! :D

[jtoepfert100]

I know this is going to sound weird but sometimes dried thyme tastes like pinesol

Not weird at all. I wholeheartedly agree. Most times, I leave it out of stuff. For some reason, it doesn't bother me in the frittata recipe although now I might try other herbs to see if it might be better.

[patissac]

How neat I just might have to get me that book! I've also been thinking about joining that club, the first time deal is just too good to pass up!

[little_bopeep]

Originally posted by patissac
I know this is going to sound weird but sometimes dried thyme tastes like pinesol

That's exactly how I feel about pickled ginger...tastes like Lysol smells.

Oh, and here's the Pecan Tassie recipe...two big thumbs up for this one!



PECAN TASSIES IN CREAM CHEESE PASTRY

Pastry:
1 cup all-purpose flour
1 tablespoon granulated sugar
Dash of salt
1/4 cup (2 ounces) 1/3-less fat cream cheese, softened
2 tablespoons butter or stick margarine, softened
2 tablespoons fat-free milk
Cooking spray
Filling:
1/3 cup finely chopped pecans
1/2 cup packed brown sugar
1/3 cup light-colored corn syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1 large egg white

1. Preheat oven to 350º.

2. To prepare pastry, lightly spoon flour into dry measuring cup; level with a knife. Combine flour, 1 tablespoon
sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at
medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly).
Press flour mixture into a ball.

3. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place
1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up
sides of cups, using lightly floured fingers.

4. To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon
about 2 teaspoons filling over pecans in each muffin cup.

5. Bake at 350º for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a
wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack.

[golden1225]

Originally posted by jtoepfert100
Has anyone tried the Hot Brie Kisses using the prepackaged mini-phyllo shells? Bought some on sale and now I'm not sure what do with them? Also, does anyone have the nut. info on the Brie Kisses? Thanks!
Actually, that's the only way I make them, and everyone has a fit over them! I use these for the shrimp chipotle cups too; friends voted them high marks over the wonton wrappers.
However, I must confess I've not tried the puff pastry with the Hot Brie Kisses; I will do that and then tell you how they compare for me!
But in my opinion, it's hard to mess anything up with Brie in it!
:D :) :D

[Terri-Lynn]

This is our favorite mini recipe it is a great treat in the fall and around christmas time.

Cranberry-Pecan Tassies
Prep Time: 20 minutes
Source: Better Homes and Gardens

File Under:
Printed from BHG.com

Ingredients

1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 teaspoon vanilla
Dash salt
1/3 cup finely chopped cranberries
3 tablespoons chopped pecans



Directions:
1. For pastry, in a mixing bowl beat the butter and cream cheese until combined. Stir in the flour. Wrap in plastic wrap and chill in refrigerator for 1 hour, if desired.

2. Shape the dough into 24 balls; place in ungreased 1-1/2-inch muffin pans. Press dough evenly against bottom and up sides of each muffin cup.

3. For the filling, in a mixing bowl beat together the egg, brown sugar, vanilla, and salt just until smooth. Stir in cranberries and pecans. Spoon filling into the pastry-lined muffin cups.

4. Bake tassies in a 325 degree F oven for 30 to 35 minutes or until pastry is golden brown. Cool in pans on wire racks. Remove from pans by running a knife around the edges. Store in airtight container. Makes 24 tassies.


Nutritional facts per serving

calories: 94 , total fat: 6g , saturated fat: 3g , cholesterol: 23mg , sodium: 59mg , carbohydrate: 10g , protein: 1g

ENJOY!!!

Terri