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buonappetito

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I have been given the opportunity to make a handful of mini desserts for an upcoming event (for Saturday). I have been rummaging through my cookbooks and have only found Keylime Tartlets that sound appealing. So ... thought I would come to my favorite recipe source and see what is out there.

Mini white choclate raspberry mousse cups sound good too but haven't located a recipe a like.

TIA for any ideas and recipes!

 
Strawberries stuffed with cream cheese or better yet Chocolate covered strawberries stuffed with

cream cheese, profiteroles, mini flourless chocolate cakes baked in mini muffin tins, mini cheesecakes, chocolate covered or dipped coconut macaroons (I have a good recipe if interested)....

Haven't tried this yet, but it's gotten great reviews: Stuffed Figs Drizzled with Chocolate. If you're interested, I'll post it.

If you're looking for a good kiddie dessert, let me know. Not fancy, but good - adults love it too. Basically, it's thickly sliced bananas, rolled in orange juice, then coated with coconut and pecans, served on a platter.

 
Cyn, these are the two I have on file. I haven't tried them yet, but they both sound good...

STRAWBERRY CHEESECAKE BITES

1 package (8 ounces) reduced-fat cream cheese (Neufchatel cheese), softened
1/3 cup powdered sugar
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
16 (about 1 pound) whole strawberries
8 graham cracker squares, finely crushed (about 2/3 cup)

In mixer bowl, beat together cream cheese, sugar, lemon juice and lemon peel until
smooth and creamy; set aside.
Using a paring knife or small melon baller, partially hollow out top of strawberries to a depth of 3/4 inch.
Gently fill each with 1 tablespoon cream cheese mixture.
Roll tops into graham cracker crumbs.
Arrange on serving platter.

Variation:
Melt 1/2 cup semisweet chocolate morsels; stir into softened cream cheese.
Omit lemon juice and peel. Add 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract. Proceed as recipe directs.
Substitute crushed chocolate wafers for graham crackers, if desired.

- From California Strawberry Commission


STUFFED STRAWBERRIES

1 (8 ounce) package cream cheese, soft
1/2 cup sifted confectioners' sugar
1 teaspoon almond extract
1 quart strawberries, capped

In a medium bowl, beat cream cheese, sugar, and almond extract until smooth.
Spoon cream cheese mixture into a pastry bag fitted with a medium star tip.
Chill 1 hour.
Quarter strawberries from tip to stem end without cutting through stem end.
Pipe cream cheese mixture into strawberries.
Chill until ready to serve.

6 servings

Recipezaar

 
peanut butter cup cookies made in mini muffin pans.

Everyone loves these. I just make my favorite peanut butter cookie recipe( I must admit to using the packaged sugar cookie dough by Betty Crocker that I mix up with 1/2 the butter and some peanut butter) and drop balls of dough the size of large walnuts into the mini muffin tins and press down a bit in the center. Bake for about 12-15 minutes and when slightly brown, take out of the oven and press a miniature Reese's cup down into the center of the cookies while still hot. Let cool for a few minutes and then take them out of the pans to cool further. I melt a bit of white chocolate in a baggie and use it to drizzle over the tops. Easy and pretty and very tasty. This works well also using Brownie mix(or favorite brownie recipe) and pressing in a peanut butter cup or a caramel Rolo or Junior Mint and then drizzling with white chocolate or a mix of white and dark.

 
You can make different kinds of tassies - I always make Jodi's crust, and make different fillings...

I like to make these in mini muffin tins, and make a nice assortment of different ones.

I use the same crust for all...

 
REC: Jodi's Miniature Tartlet Pastry Dough

This is straight from Jodi's post at Gail's:

MINIATURE TARTLET PASTRY DOUGH

2 1/2 cups of unsifted all purpose flour
1/8 teaspoon salt
1/2 cup of granulated sugar
2 sticks of unsalted Butter, chilled , then cut into 1/4" slices
(Do not substitute Butter , you can use salted if you wish but the unsalted is fresher .)
1 Large Egg
1 Teaspoon vanilla extract

Now here is my way of putting the dough together....

I put the butter in my Kitchen Aid mixing bowl, add the sugar and mix on medium until well blended. Add the egg, vanilla, and salt, blend in.

Now add the flour and mix in on low to keep from getting a flour bath. When the dough is mixed it will form a ball, and be stiff, I then remove from mixer and place on wax paper and with my hands I press the dough together until it is smooth and cohesive.

Now, preheat your oven to 350 F...If using the miniature tartlet tins this recipe will make four dozen. Arrange the tartlet tins on your cookie sheet, and pinch off about one teaspoon of dough and roll each piece into a ball.

To press the dough into the tins, using your index finger , press the center of dough ball into the tin, then press up the sides, while rotating the tin to distribute the dough evenly.

Try to use just enough dough to line the tartlet tins or mini muffin tins, as when the crust is really thick , not much room for your fillings.

If you are using the tartlet tins, they need to be baked until a light golden brown, which takes 12 to 15 minutes. When done take out of oven and place on rack to cool. Invert tin and the tartlet shell will drop onto your hand or onto the cookie sheet.

Hint: If making pumpkin, do not bake shells before you put the filling in, as the filling has to cook also and these take about 15 to 18 minutes to bake. I put the pumpkin filling into a squeeze bottle, and then I squeeze out just enough of the fillings to fill 2/3 full except for pumpkin and with that go to the top.

You could bake the pumpkin and then pipe it into the prepared shells, which ever way you like best. I have done it both ways.

I put Cool Whip or Whipping Cream on the top, I pipe rosettes on, then sprinkle a mixture of cinnamon and sugar on top of the whipped cream for garnish. This dough can be stored for a week in the refrigerator, or up to a month in the freezer.

http://63.123.232.200/HyperNews/get/archive_swap28201-28300/28232.html

 
REC: Lemon Tassie Filling

These are like mini lemon bars. The filling is enough for 48 mini muffin sized crusts.


Tassie Filling, Lemon
3 tablespoons lemon juice
3 tablespoons butter, melted
2 large eggs
2/3 cup sugar

Mix butter and sugar until well mixed. Add lemon juice and eggs, Pour into unbaked tassie crusts.

Bake at 350º for 35-40 minutes.

 
REC: Pecan Tartlet Filling (and chocolate variation)

Pecan Tartlet filling
Enough for 48 mini muffin sized crusts

2 teaspoons butter, melted
2 large eggs
2 teaspoons vanilla
1 1/2 cups firmly packed brown sugar
2 cups pecans, coarsely chopped

Lightly beat eggs in mixing bowl. Add sugar, butter, and vanilla; mix well. Fold in pecans.

Spoon filling into unbaked tassie crusts (about 1 tablepoon each).

Bake at 350º until crust is lightly browned, about 15 minutes.

Chocolate variation:
3/4 cups pecans, coarsely chopped
1 cup semisweet chocolate chips
2 large eggs
1 teaspoon instant coffee powder
1/4 teaspoon vanilla
1/2 cup sugar

Grind nuts and chocolate in a food processor; set aside.

Beat eggs until thick and pale in color, approx 5 minutes. Add coffee, vanilla and sugar, mix until well blended. Fold in ground nut and chocolate mixture.

Spoon filling into unbaked tassie crusts (about 1 tablepoon each).

Bake at 350º until crust is lightly browned, about 15 minutes.

 
REC: Sue-San Diego's Tangerine Vanilla Curd

I pre-baked the crusts until golden brown, 10-15 minutes, then filled it with the cold curd just before serving. I didn't write down how many crusts this will fill, but if you have extra curd, you could always find ways to use it smileys/smile.gif

Forum Home Page: Archive Swap 20901-21000
Date: Sun, 06 Dec 1998 22:50:44 GMT
From: Sue-San Diego

Tangerine Vanilla Curd
Dunbar House, 1880 Murphys, California

1/4 cup Vanilla Sugar
1 tablespoon cornstarch
1 1/2 teaspoon each tangerine zest and lemon zest
1/2 cup tangerine juice
2 tablespoons lemon juice
3 beaten egg yolks
2 tablespoons butter, cut up

Vanilla Sugar: Split a vanilla bean lengthwise. Store in 1 to 2 cups sugar in a covered container about one week. Before using the sugar, discard the bean.

In a small saucepan, stir the Vanilla Sugar and cornstarch. Stir in the tangerine and lemon juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir one more minute.

Stir about half of the hot mixture into the egg yolks. Return all to saucepan - cook and stir just till mixture begins to bubble.

Remove from heat; stir in butter just until melted (do not over beat). Pour curd into a large strainer set over a bowl, to strain out any cooked egg whites, then fold in tangerine and lemon zests.

Cover surface with plastic wrap. Cool, then chill for up to 2 weeks. Makes about 7/8 cup

http://63.123.232.200/HyperNews/get/archive_swap20901-21000/20984/3.html

 
Sandi, how do you adjust the baking time, when, instead of regular>>>

sized muffins, you do the minis??? (I have your Blender recipe, sitting on my counter, and crying to be done smileys/smile.gif )

 
Hi Moyn, I usually bake things in the mini's for about 15 minutes, then check for doneness.....

I also go by the smell test if I'm in the kitchen - when things start to smell good, it's almost done, so I'll start checking about a minute after the chocolate starts wafting thru the kitchen smileys/smile.gif

15-18 minutes should be good for most things (brownies, applesauce spice cake, etc.)

Say hi to Teddy for me!

 
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