I need some recipes for "mini" desserts for the PTO meals

dawn_mo

dawn_mo

Well-known member
for the teachers during conferences. I want to have a tray of various small desserts.

I found a mini-pineapple upside down cake, made in muffin tins. I am also making some mini-chocolate and plain cheesecakes. I am looking for some other recipes, please let them be tried and true (I have enough trouble baking desserts as it is, I kept blaming my oven temperature, but I checked it and it is exactly correct). I don't want to make anything that has to be frosted. So any great "mini" desserts? Thanks!

 
Here is the REC: Mini-Pineapple Upside-down Cake recipe.

Mini Upside Down Pineapple Cakes Recipe #307262
Really good dessert for parties or a BBQ. It's just the right sized dessert for your stuffed guests. They disappear fast!
by mydesigirl
40 min | 15 min prep

SERVES 20

2 (20 ounce) cans pineapple, sliced
1/3 cup margarine, melted
2/3 cup brown sugar, packed
18 1/4 ounces yellow cake mix or pineapple cake mix
1/2 cup red raspberries or maraschino cherry
Preheat oven to 350 degrees.
Drain pineapple,reserving juice.
Stir together margarine and brown sugar.
Evenly divide sugar mixture into 20 (3 inch) greased muffin cups.
Arrange pineapple slices over sugar mixture.
Prepare cake mix according to package directions,replacing water with reserved juice.
Evenly pour batter into muffin cups.
Bake for 20-25 minutes or until toothpick comes out clean.
Cool 5 minutes.
Loosen edges and invert onto serving platter.
Place raspberry or cherry in the center of pineapple ring.

 
Are you looking for any muffin recipes? I have some great ones, ie, chocolate with chocolate chips,

blueberry, orange nut, etc.

 
I would love them too. I am always looking for muffins recipes, but I am

mostly looking for little desserts. I would love the muffins recipes because one of the hospitality gifts I want to do is a big tray of muffins for the teachers; surprise them one morning. Thanks Meryl!

 
I did a search and I found Jodi's tassies, Ang's Peanut Butter Cup Cookies, and Meryl's Stuffed

Stawberries. They are the kind of thing I am looking for. I found them under a search for mini desserts. Or if anyone wants them, I can post them here.

 
I think I will save this one for family. I have never made custard

and it scares me! Thanks Marilyn!

 
Hey - I eat muffins for dessert! These are not the heavy dense kinds - they're light and fluffy -

(you can make any of these in mini-muffin tins -just decrease the baking time).

 
Here ya go: Chocolate Breakfast Muffins,

CHOCOLATE BREAKFAST MUFFINS

These are really good! Light and fluffy, and not too sweet. Next time I'll throw some semi-sweet chocolate chips over the tops as soon as I remove the muffins from the pan, let the chips sit a minute or so, then spread them over the top.

Update: Although, I used the volume measurements and they came out great, I suggest using the weight measurements - their volume equivalents are way off.

INGREDIENTS:

2/3 cup (2 ounces) Dutch-process cocoa (I used Droste)
1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour (I used Gold Medal Unbleached)
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon espresso powder, optional (I used it)
3/4 teaspoon salt (I used 1/2 tsp)
1 cup (6 ounces) chocolate chips (I used a generous 1/2 cup Ghirardelli semi-sweet chips - next time I'll use 1 cup)
2 eggs (I brought them to room temperature)
1 cup (8 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted (I used unsalted)
coarse pearl sugar, for topping (optional) (I omitted this)

DIRECTIONS:

Preheat the oven to 400°F. (I preheated to 375 F, because I used a dark nonstick pan). Line a standard muffin pan with paper or silicone muffin cups, and grease the cups. (I used paper liners and brushed them with a small amount of melted butter, plus I brushed the top of the pan).

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt, and chocolate chips. (I folded in the chips after mixing in the wet ingredients). Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined. (I then folded in the chocolate chips).

Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.

Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. (I baked 20 minutes). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. (I didn't remove the paper liners).

Yield: 12 muffins.

From King Arthur Flour


BLUEBERRY MUFFINS (Jordan Marsh)

These were delicious. Note: I added 1 tsp lemon zest to the batter.

INGREDIENTS:

1/2 cup butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1/2 cup plus 1 Tbsp)
1 teaspoon vanilla extract
2 1/2 cups blueberries (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour)
sugar, for sprinkling tops of muffins (I omitted this)

DIRECTIONS:

Grease 12 cup muffin pan. (I buttered the top of the pan and used muffin liners).
Preheat oven to 375.
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add alternately to creamed mixture with milk and vanilla.
Crush 1/2 cup berries and add to batter. (I omitted this)
Fold remaining berries into batter and spoon into muffin pan.
Sprinkle with sugar. (I omitted this).
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes and turn onto wire rack.

12 servings

posted at Recipezaar
http://www.recipezaar.com/26756


ORANGE-NUT MUFFINS

These are very very good. Although the orange peel/zest is optional in the glaze, I highly recommend it - It gives the glaze much more of an orange taste. I also recommend adding a small amount of zest to the batter to give the muffins a more pronounced orange flavor.

INGREDIENTS:

1-2/3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 beaten egg
1/2 cup buttermilk or sour milk* (I use nonfat plain yogurt)
1/3 cup frozen orange juice concentrate, thawed
1/3 cup butter, melted and cooled
1/3 cup chopped walnuts

Glaze:
1/2 cup sifted powdered sugar
1/2 teaspoon finely shredded orange peel (optional) (Note: It's better with the orange peel)!
Orange juice, 2-3 tsp

DIRECTIONS:

1. Preheat oven to 400 F (375 F for dark pans).
2. In a large bowl, combine flour, granulated sugar, baking soda, baking powder and salt. Make a well in the center of flour mixture.
3. In medium bowl, combine egg, buttermilk, orange juice concentrate and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
4. Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake for 18 to 20 minutes or until muffins are golden. (Check them at 16 minutes). Remove the muffins from the pans.
5. In a small bowl, combine powdered sugar, orange peel and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins.

Makes 12.

*Note: To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Source: Midwest Living - Posted at bhg.com

 
It is just my weird fascination with mini food.

I haven't told my family yet, but our next card night will be mini-fried chicken (Cornish Game Hens), Baby Baked Potatoes, mini corn dogs (homemade), etc. I am a nerd when it comes to mini food. That's why I like the bento boxes so much. To me, muffins are breakfast food. I would like the recipes for my breakfast idea. And I am sure they will be heavily on the chocolate side, which is a good thing. (smile)

 
Yum, thank you. One of my favorite appetizers that someone brought to my house

was mini orange muffins, spread with mustard, then smoked turkey. Yum! And they bought store bought mini muffins, and it was delish. Great flavor combinations. I think it was from an old Martha Stewart Appetizer cookbook.

 
Dawn_MO - One of my favorites "Creamy Rice Custard"

Creamy Rice Custard

This old-fashioned dessert is easy to make. I like to process all of the rice for a thick, rich custard that tastes like is has cooked for hours.

In large (about 4-quart) heavy saucepan, cook over high heat until it boils:

1/2 cup regular or parboiled rice (I have only used regular rice)
1-1/2 cup water
1/2 teaspoon salt

Turn the heat to low. Let it settle down, and then cover and cook for 30 to 35 minutes, or until the rice is tender and almost all the water is absorbed. Remove from the heat, but leave covered. In a side bowl, beat until smooth:

4 large eggs
3/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1-1/2 teaspoons pure vanilla extract

Gradually stir in

2 cups half-and-half

Uncover the pot. Stir some of the hot rice into the beaten egg mixture and then stir the combined mixture into the pot. Cook over medium heat, stirring constantly, just until thickened. Once it starts, it thickens quickly. Remove from the heat often and lift the spoon to check. The next step is optional: Pour about half of the custard into a food processor. Process until smooth, or until the rice is a fine texture. Stir the processed custard back into the pot. Process all the custard, if you prefer the smoother texture. Pour into serving dishes. Serve warm or cold. Be sure to refrigerate leftovers.


Makes 6 servings.

Recipe Source: "The Wooden Spoon Dessert Book"

Dawn, You can purchase individual small plastic cups to put the custard in.

 
Are you sure you're not Lilleputian? Do you remember the

Lilliputians who preferred cracking open their soft-boiled ***s from the little end, and the Blefuscans who preferred the big end? It started a war over which end of the *** to eat.

 
Gale Gand's Chocolate-Coconut Macaroon Pies

It's been a while since I've made these but they were good. The crust is an easy launching pad for lots of ideas. I have this nagging feeling that I cut the sugar back or used unsweetened coconut but I didn't make a note about it.

***
The "dough" for coconut macaroons is so easy to make — just sugar, egg whites, and coconut — that I was tempted to see what else it could do. It's easier to work with than a pastry dough because there is no need to roll it out, it stays wherever you press it, and it holds its shape well after baking.

These little cups of toasted coconut, full of creamy dark chocolate, are like chocolate-dipped macaroons in reverse: lots of chocolate and a little coconut. I love the flavors together.



Ingredients

Heaping 3/4 cup sugar
Scant 1/2 cup egg whites (from about 3 large eggs)
scant 2 1/2 cups sweetened flaked coconut, such as Baker's
8 ounces semisweet chocolate, chopped
1/2 cup heavy cream
A few toasted almonds, chopped



Method
1. Heat the oven to 350°F (175°C). Mix the sugar, egg whites, and coconut together. Put a spoonful into each of 24 nonstick mini-muffin cups or individual tart molds. Press the "dough" into the molds to make little cups, with sides and a well for holding the chocolate filling. Bake until golden, 12 to 15 minutes. Let cool completely in the pans, then gently remove. (See Note) (You may need to run a plastic knife around the rim of the cups to loosen them.)

2. To make the filling, place the chocolate in a bowl. Heat the cream in a small sauce-pan just until boiling, then pour it over the chocolate and let it sit for 1 minute. Whisk gently to melt the chocolate completely. Keep whisking until smooth and glossy.

3. Fill the tarts by pouring in the warm chocolate filling. Sprinkle a few pieces of chopped almond in the center of each tart while they're still warm. Let them set at room temperature for at least 1 hour before serving, and serve them the same day they are made.

Note: The coconut shells can be up to 2 in advance and kept at room temperature in an airtight container. The chocolate ganache can be refrigerated for up to 5 days; re-warm it in the microwave or in a bowl set over simmering water until it is pourable.

http://www.leitesculinaria.com/recipes/cookbook/macaroon_pies.html

 
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