I need some recipes for "mini" desserts for the PTO meals
- Thread starter dawn_mo
- Start date
or individual fruit crumbles
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=21892
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Dawn, I'm not sure where I read this, but the suggestion was: make a lot of only 4 items
At buffets, folks will want to try "everything" so they'll take one of "everything". While YOU are thinking you've made plenty of desserts, it might not end up enough because folks took more than a "portion" size.
This suggestion was: make a lot, but only of 3 or 4 different desserts. And assume everyone will take one of each.
At buffets, folks will want to try "everything" so they'll take one of "everything". While YOU are thinking you've made plenty of desserts, it might not end up enough because folks took more than a "portion" size.
This suggestion was: make a lot, but only of 3 or 4 different desserts. And assume everyone will take one of each.
Cheezz is telling the truth. Skip the sugar part and just bake the custard. All you need is a
blender. Heck, the kids can whip this one up.
Once you see how perfect you can make custard, then move on to the sugar step.
But I agree, skip it for this effort so you aren't stressed out. But do yourself a favor and try this recipe.
blender. Heck, the kids can whip this one up.
Once you see how perfect you can make custard, then move on to the sugar step.
But I agree, skip it for this effort so you aren't stressed out. But do yourself a favor and try this recipe.
sandi-in-hawaii
Well-known member
Jodi's Tassie crust is FAB! I think I've posted recipes for filling these....
If I didn't, let me know if you need them.
Lemon (like a lemon bar filling)
Pumpkin
Chocolate Pecan
Or fill at the last minute with lemon curd, topped with a blueberry from a can of blueberry pie filing. (I try to do the ones with fruit curds at the last minute, so the curd can stay cold, and the crust stays crisp.)
If I didn't, let me know if you need them.
Lemon (like a lemon bar filling)
Pumpkin
Chocolate Pecan
Or fill at the last minute with lemon curd, topped with a blueberry from a can of blueberry pie filing. (I try to do the ones with fruit curds at the last minute, so the curd can stay cold, and the crust stays crisp.)
sandi-in-hawaii
Well-known member
Bake Toll House cookies in the mini muffin pan, and top with a piped swirl of chocolate frosting..
I use Debbie in GA's blender frosting for the swirl.
It's interesting how the texture of the Toll House cookie changes when you bake it in the mini muffin pan - it's kinda chewy, more like a blondie kinda texture.
I use Debbie in GA's blender frosting for the swirl.
It's interesting how the texture of the Toll House cookie changes when you bake it in the mini muffin pan - it's kinda chewy, more like a blondie kinda texture.
sandi-in-hawaii
Well-known member
REC: 10 minute Chocolate Pots de Creme
These are FABULOUS! And so easy - it doesn't require ANY baking, just a blender.
I used Kahlua, and it was a little too strong - I'd either reduce it or omit it altogether.
There's quite a lot of foam that forms in the blender. I didn't scoop it all out, but it just made the top look lighter than the rest, it didn't really affect the texture.
I refrigerated it overnight, and when I stuck my spoon in, at first, I thought it didn't set, cause it was so soft (definitely not as firm as Jello pudding), but it held it's shape, so I think that's how it's supposed to be.
I used Silk soy creamer for the heavy cream smileys/smile.gif Loved it!
10-minute Mocha Pots de Creme
Makes four ½ cup servings
1 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
3 tablespoons granulated sugar
½ teaspoon instant espresso powder or instant coffee granules
2 tablespoons coffee-flavored liqueur
1 teaspoon pure vanilla-extract
Have ready 4 small ramekins or classic pot de crème pots (those are the little cups with the lids) just slightly larger than ½ cup each. (The vessels do not need to be ovenproof, as this is a no-bake recipe. You can even use teacups, so use your prettiest options.)
In a small saucepan or the microwave, heat the cream just until boiling.
Meanwhile, dump the chopped chocolate, sugar and espresso powder or coffee granules into a blender. When the cream is just boiling, pour it into the blender. Pop the lid on and blend on medium- high speed until the chocolate is melted and the mixture is frothy and smooth.
Add the liqueur and vanilla and process until blended, about 10 seconds.
Using a spoon, skim off the foam from the top of the custard and discard.
Pour the chocolate cream into the cups or ramekins, dividing it evenly. Top with lids (if you’re using proper porcelain pots de crème pots) or cover with plastic wrap and refrigerate for at least 45 minutes. Serve with a dollop of whipped cream and a few chocolate shavings, if desired.
Storage: Cover the cups with plastic wrap (no need to press the plastic directly onto the pudding; they won’t form a skin) or lids and refrigerate for up to 3 days.
Flavor variations: Substitute any equal amount of bourbon or dark rum for the coffee liqueur. You can also substitute licorice-, orange-, or raspberry-flavored liqueur, but make sure to omit the instant espresso powder or coffee granules when you use these.
These are FABULOUS! And so easy - it doesn't require ANY baking, just a blender.
I used Kahlua, and it was a little too strong - I'd either reduce it or omit it altogether.
There's quite a lot of foam that forms in the blender. I didn't scoop it all out, but it just made the top look lighter than the rest, it didn't really affect the texture.
I refrigerated it overnight, and when I stuck my spoon in, at first, I thought it didn't set, cause it was so soft (definitely not as firm as Jello pudding), but it held it's shape, so I think that's how it's supposed to be.
I used Silk soy creamer for the heavy cream smileys/smile.gif Loved it!
10-minute Mocha Pots de Creme
Makes four ½ cup servings
1 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
3 tablespoons granulated sugar
½ teaspoon instant espresso powder or instant coffee granules
2 tablespoons coffee-flavored liqueur
1 teaspoon pure vanilla-extract
Have ready 4 small ramekins or classic pot de crème pots (those are the little cups with the lids) just slightly larger than ½ cup each. (The vessels do not need to be ovenproof, as this is a no-bake recipe. You can even use teacups, so use your prettiest options.)
In a small saucepan or the microwave, heat the cream just until boiling.
Meanwhile, dump the chopped chocolate, sugar and espresso powder or coffee granules into a blender. When the cream is just boiling, pour it into the blender. Pop the lid on and blend on medium- high speed until the chocolate is melted and the mixture is frothy and smooth.
Add the liqueur and vanilla and process until blended, about 10 seconds.
Using a spoon, skim off the foam from the top of the custard and discard.
Pour the chocolate cream into the cups or ramekins, dividing it evenly. Top with lids (if you’re using proper porcelain pots de crème pots) or cover with plastic wrap and refrigerate for at least 45 minutes. Serve with a dollop of whipped cream and a few chocolate shavings, if desired.
Storage: Cover the cups with plastic wrap (no need to press the plastic directly onto the pudding; they won’t form a skin) or lids and refrigerate for up to 3 days.
Flavor variations: Substitute any equal amount of bourbon or dark rum for the coffee liqueur. You can also substitute licorice-, orange-, or raspberry-flavored liqueur, but make sure to omit the instant espresso powder or coffee granules when you use these.
sandi-in-hawaii
Well-known member
Cut a pie crust into 3" squares with a fluted pastry cutter, place some cherry pie filling on it...
Put two cherries with some of the goop on it, and bring up two diagonal corners to the middle. Bake until the pie crust is golden, about 15-20 minutes?
Put two cherries with some of the goop on it, and bring up two diagonal corners to the middle. Bake until the pie crust is golden, about 15-20 minutes?
dawn_mo
Well-known member
Thank you everyone for all of your recipes and ideas...
I am pretty sure that I am going to make Ang's peanut butter cup cookies, some pecan tassies, some mini pineapple upside down cakes (using my new mini bundt cake pan, there are twelve cakelets about the size of a muffin tin), some mini cheesecakes and if I have time, one other.
Now the question is how would you present them? It is probably my weakest area in cooking. I have a large square black plastic tray (one of those that Sam's Club puts their meat and cheese trays on) and I am going to ask them if they will donate or sell me another one, so I will have two large square black trays/with plastic lids. I would love to have these look really nice, but I haven't a clue. The only thing I could think of was dusting the trays with confectioner's sugar. See what I mean! And now that I am thinking about it, I have a problem with even numbers, so I will need to make six items so there can be three on each. Oy! Thanks again!
I am pretty sure that I am going to make Ang's peanut butter cup cookies, some pecan tassies, some mini pineapple upside down cakes (using my new mini bundt cake pan, there are twelve cakelets about the size of a muffin tin), some mini cheesecakes and if I have time, one other.
Now the question is how would you present them? It is probably my weakest area in cooking. I have a large square black plastic tray (one of those that Sam's Club puts their meat and cheese trays on) and I am going to ask them if they will donate or sell me another one, so I will have two large square black trays/with plastic lids. I would love to have these look really nice, but I haven't a clue. The only thing I could think of was dusting the trays with confectioner's sugar. See what I mean! And now that I am thinking about it, I have a problem with even numbers, so I will need to make six items so there can be three on each. Oy! Thanks again!
Mirrors make a pretty presentation. I bought a couple placemats on sale
from Bed Bath and Beyond that are mirrors. Small desserts look beautiful sitting on a mirror, and the reflection makes it look like there are more pieces on the mirror. You could add a little decoration - flowers, or holly leaves at Christmas, etc. It's easy and dramatic.
I have also used a piece of strong cardboard wrapped in foil in a pinch. I covered most of the foil with paper leaves and set desserts on top.
from Bed Bath and Beyond that are mirrors. Small desserts look beautiful sitting on a mirror, and the reflection makes it look like there are more pieces on the mirror. You could add a little decoration - flowers, or holly leaves at Christmas, etc. It's easy and dramatic.
I have also used a piece of strong cardboard wrapped in foil in a pinch. I covered most of the foil with paper leaves and set desserts on top.
Sandi, I happened to have some fabulous Claudio Corallo chocolate & made this last night. Question:
Is there a binding ingredient missing? This eneded up like a chilly hot chocolate. In hindsight, I'm wondering what it is that would make it set up? I left out the alcohol so that would make it a bit thicker, but it was still very liquidy.
Is there a binding ingredient missing? This eneded up like a chilly hot chocolate. In hindsight, I'm wondering what it is that would make it set up? I left out the alcohol so that would make it a bit thicker, but it was still very liquidy.
the peanut butter cup cookies are always a hit and so easy to dress up---a squiggle of white or dark
chocolate over the top, or some fall sprinkles are fun ways to decorate them---or just plain is good too. I have to make tons of these every year. My DH is my trusty "un-wrapper" for the Reeses.
chocolate over the top, or some fall sprinkles are fun ways to decorate them---or just plain is good too. I have to make tons of these every year. My DH is my trusty "un-wrapper" for the Reeses.
sandi-in-hawaii
Well-known member
Oh, so sorry about the cold soup! I always thought it was the chocolate re-solidifying.....
THere isn't any binding ingredient, so I thought it was the chocolate re-hardening that caused it to set up.
Kinda like that blender frosting that only has melted chocolate, evaporated milk and sugar. That mixture gets pretty stiff too.
I know it was soft, but mine was definitely not soupy.
So sorry you wasted your chocolate. Hope you can turn it into a sorbet, or something....
THere isn't any binding ingredient, so I thought it was the chocolate re-hardening that caused it to set up.
Kinda like that blender frosting that only has melted chocolate, evaporated milk and sugar. That mixture gets pretty stiff too.
I know it was soft, but mine was definitely not soupy.
So sorry you wasted your chocolate. Hope you can turn it into a sorbet, or something....