mini

Mini Brownie Sundaes

08.07.2013 19 Comments

This is another one of my "it’s not a recipe" recipes. Because it’s not, it’s assembly instructions on how to assemble these cute little party desserts.

I made these for the Forth, a huge hit with with the under 5 set, and small enough to be the perfect size for little fingers.

The only thing I would do differently next time is nix the cupcake wrapper. It was too difficult to try and disrobe the mini brownies when they are piled high with ice cream and toppings.

I used my favorite brownie batter, and next time will just liberally spray the mini muffin tins instead of using the cupcake papers. If you want to buy them, most "brownie bites" come sans cupcake wrappers, so you’ll be all set. If you want to make them from scratch, skip the wrappers, use a brownie batter not a cupcake batter (you want to avoid the domed top and hope for a concave one), and let them cool completely before topping with ice cream.

If you have the freezer space, you can make up trays of these in advance and just pull them out when the moment strikes. I used an amazing grilled peach ice cream that I’ll be posting later in the week, but for a classic flavor combo, good ol' vanilla works just fine.

Mini Ice Cream Sundaes

Yield: 24

Ingredients

24 chocolate mini muffins, cupcakes or brownie bites
1 pint ice cream
2 cups whipped cream
sprinkles
24 cherries

Instructions

Place the mini brownies on a serving tray.
Using a cookie scoop, scoop out a ball of ice cream and firmly place it on top of each brownie.
Top with whipped cream, then sprinkles then a cherry.
Serve immediately.

Notes

If making from scratch, use brownie batter rather than cake batter to avoid a domed top. Skip cupcake papers and spray mini muffin tins liberally. Use a cookie scoop for the perfect sized ice cream ball.

BLT Mini Tarts With Bacon Jam

02.07.2012 5 Comments

In my world, 4th of July is a lot like Thanksgiving. But with sunburns and pyrotechnics. An underlying feeling of patriotism and national gratitude, a day off work and an evening of food and celebration with friends and family.

But unlike Thanksgiving, the food is all fair game. There are no requisite poultry centerpieces, or traditional casseroles, you are free to cook and eat whatever you like. Most people gravitate towards easy, low maintenance grill style food, or appetizers and dips that can just hang around the kitchen waiting patiently for attention.

Here are some of my favorite foods for low key afternoon get together:

1. Brown Sugar Chili Chicken Wings

2. BLT Caprese Slider with Puff Pastry Buns

3. Jalapeno Popper Potato Bites

4. Boozy (Or Not) Watermelon Stars

And the Man of The Hour:

BLT Mini Tarts with Bacon Jam, Arugula & Grape Tomatoes

For the tart dough:

2 cups flour

1 tsp salt

1 tsp sugar

1 1/2 sticks of butter

1/3 cup ice cold water

For the topping:

A double batch of Bacon Jam

1 cup arugula leaves

1/2 cup grape tomatoes, cut in half

In a food processor, combine 1 1/3 cup flour, salt, sugar and butter, process until well combined. Add the remaining flour and process again until combined. Transfer to a bowl and add the water with a wooden spoon (don’t add the water while the dough is in the food processor or your dough will be brittle and cracker-like). If the dough isn’t moist enough, you can add more water, a tsp at a time until the consistency is right. Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for 2 hours.

Preheat your oven to 375.

Roll your dough out on a floured surface. Using a 3 inch biscuit cutter, cut out 20-25 circles.

Line a baking sheet with parchment paper and place the dough circles on the bakign sheet. Prick eat circle with a fork. Bake at 375 for 15-18 minutes or until golden brown. Remove from oven and allow to cool.

Spread each mini tart circle with bacon jam, top with arugula and grape tomato halfs.

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Miniature Apple Brown Sugar Galettes

16.09.2011 18 Comments

I figured out how to pronounce Galette. This was becoming an issue for me. How can I go about baking, and writing about, such an amazing food that I can’t even mention in conversation? So I googled it. I found this lovely little website that has a charming French man (just trust me on the charming part) who so beautifully pronounces the word Gal-Let. You’re gonna press play over and over just to make sure he really said Gal-Let and not Guh-Lay. Or maybe that’s just me.

Apple Brown Sugar (Gal-Let) Galettes

For the Crust:

1 1/2 cups flour

2 tbs sugar

1/2 tsp salt

1 stick butter

1/4 cup ice cold water

For The FIlling:

4 cups granny smith apples, cored, peeled and sliced

2 tbs fresh squeezed lemon juice

1 cup brown sugar, packed

3 tbs melted butter.

Make the crust:

In a food processor, combine the flour, sugar and salt. Pulse to combine. Add the butter (ice cold and cut into cubes) and process until combined. Add the remaining flour and process until combined. Move dough to a bowl and add the water with a wooden spoon (don’t add the water with the food processor or your dough will turn into a cracker). If your dough is too dry, or two wet, add a bit of water or flour to achieve the right consistency.

Form the dough into a disk, cover with plastic wrap and chill for at least an hour.

Once your apples and peeled, cored and sliced, add to a bowl with the lemon juice and toss to combine. Add the brown sugar and butter and toss to combine. Let stand at room temp for 20 minutes.

Preheat oven to 400.

Once your dough is chilled, roll out to an even thickness. Cut out 6 inch circles. Use whatever you have that is round and six inches, I used a small plastic bowl. This recipe will make 6-8 mini Galettes.

Arrange the apples in tight circle in the middle of your dough, leaving a one inch boarder around the edges.

Fold the edges over the filling, leaving the center open.

Brush the remaining brown sugar/butter mixture that your apples were sitting in all over the Galettes and the exposed crust.

Bake at 400 for 28-35 minutes or until golden brown.