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Mini Brownie Sundaes

Mini Brownie Sundaes via @DomesticFits

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.

Mini Brownie Sundaes via @DomesticFits

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.

Mini Brownie Sundaes via @DomesticFits

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 Brownie Sundaes via @DomesticFits

Chocolate Stout and Dulce de Leche Ice Box Pie

Prep Time: 15 minutes

Ingredients

    For the Crust:
  • 12 graham cracker rectangles
  • 2 tbs brown sugar
  • 4 tbs melted butter
  • For the Chocolate Stout Layer:
  • 1/3 cup stout
  • 1 1/3 cup dark chocolate chips (8 wt ounces)
  • 1 ½ cups heavy cream
  • ¼ cup powdered sugar
  • For the Dulce de Leche Layer:
  • 1 cup heavy cream
  • 3 tbs powdered sugar
  • ½ cup Dulce de Leche
  • Additional Dulce de Leche for serving, if desired.

Directions

  1. In a food processor add the graham crackers and brown sugar, process until reduced to fine crumbs.
  2. While the food processor is running, add the melted butter, process until combined.
  3. Add crust to a 9 inch spring form pan. Using a heavy, flat bottom glass, press very well into the sides and bottom of the pan (starting with the sides), make sure to press very well until the crust is very compacted into the sides and bottom of the pan.
  4. Add the chocolate chips to a small bowl. Heat the stout until very hot (about 170 degrees), pour stout over the chocolate chips, stir until well combined and creamy. Allow to cool to room temperature.
  5. In the bowl of a stand mixer, add 1 ½ cups heavy cream and ¼ cup powdered sugar, beat on high until soft peaks form. While the mixer is running, slowly drizzle the cooled chocolate mixture into the mixer. Once it has all been added, turn off the mixer and gently stir until all of the cream and chocolate has been combined an no white streaks or dark chocolate streaks remain. Pour into the crust. Place in the freezer while you work on the Dulce de Leche layer.
  6. In the bowl of a stand mixer, add 1 cup heavy cream and 3 tablespoons powdered sugar. Beat on high until soft peaks form. While the mixer is running, slowly drizzle the Dulce de Leche into the mixer. Once it has all been added, turn off the mixer and gently stir until all of the Dulce de Leche and whipped cream have been combined.
  7. Add the Dulce de Leche cream on top of the chocolate layer, smooth into an even layer.
  8. Freeze until set, about 1 hour. Remove from freezer 10 minute prior to serving and allow to warm slightly before cutting. To remove from pan, run a sharp knife under very hot water, then run the knife between the crust and the side of the spring form pan to release.
  9. Heat remaining Dulce de Leche and drizzle over slices prior to serving.
https://domesticfits.com/mini-ice-cream-sundaes/

 

Mini Brownie Sundaes via @DomesticFits

BLT Mini Tarts With Bacon Jam

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

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.