Pecan Tassies

Yield Makes 16

FOR THE DOUGH: 

 1/2 cup pecans

 1/2 cup (4 ounces) mascarpone cheese

 1/4 cup (1/2 stick) unsalted butter, softened

 3/4 cup all-purpose flour

 Pinch of salt

FOR THE FILLING: 

 1 large egg

 1/4 cup packed light-brown sugar

 2 tablespoons pure maple syrup

 2 teaspoons pure vanilla extract

 1 tablespoon unsalted butter, softened

 1/4 teaspoon salt

 3/4 cup pecans, toasted and coarsely chopped 

 

Directions 

1. Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/3 cup); set aside. Put mascarpone and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.

 2. Roll dough into sixteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.

 3. Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.

 4. Bake pecan tassies until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.

http://www.marthastewart.com/312653/pecan-tassies?xsc=eml_cod_2012_03_11&om_rid=NshhAu&om_mid=_BPXJPHB8eBazvl

Blueberry Custard Tartlets

Custard:

1 cup milk

1/4 cup sugar

1 whole egg

2 egg yolks

2 tablespoons corn starch

2 tablespoons butter

1 teaspoon vanilla

Shortbread Crust:

2 sticks butter

1/4 cup sugar

2 cups plus 2 tablespoons flour

Blueberries:

1 1/2 cups blueberries

1/4 cup sugar

3 tablespoons corn starch

3/4 cup water

2 tablespoons lemon juice

First bring the milk for the custard to a simmer. Meanwhile, whisk together the sugar, eggs, yolks, and corn starch together until smooth. When the milk is simmering, whisk half of it into the egg mixture. Then add the egg/milk mixture to the rest of the milk (Don't just dump the egg mixture into the simmering milk or you'll have scrambled eggs). Bring it back to the heat and cook, whisking constantly until very thick. Whisk in the butter and vanilla. Cover with plastic wrap and refrigerate. You'll want the plastic wrap to be touching the top or else you'll get a film on top of your custard. 

To make the shortbread, whisk together the butter and sugar and then add the flour, mixing just until combined. Press into mini muffin tins. You'll want it to be pretty thin. I made some of mine too thick and I couldn't fit as much filling in them. Then poke the bottom of each one with a fork so prevent air bubbles (I wasn't wise enough to think of doing this until I was already done). Bake them for about ten minutes at 350º or until golden brown on the edges. 

For the blueberries, just whisk all of the ingredients together and cook over medium-high heat until thickened. 

To assemble, fill cooled crusts with custard and top with cooled berries.

http://www.yammiesnoshery.com/2012/03/blueberry-custard-tartlets.html

Mini Dark Chocolate Coconut Almond (Or Not) Chocolate Chip Cookie Cups

This recipe for chocolate chip cookies seems to work great with coming out of the mini muffin tin.  I have found that just going around part of the edge of each cup with a sharp knife releases the cookie with no problems.

17 ounces all purpose flour (3  2/3 cups minus 2 tablespoons) (lightly spooned into the measuring cup and swept level with a knife—kitchen scales are best!) 

1 ¼ teaspoons baking soda 

1 ½ teaspoons baking powder 

1 ½ teaspoons coarse salt 

2 ½ sticks (1 ¼ cups or 10 ounces) unsalted butter, room temperature 

10 ounces (1 ¼ cups, packed tightly) light brown sugar 

8 ounces (1 cup plus 2 tablespoons) granulated sugar 

2 large eggs 

2 teaspoons vanilla extract 

About 15 ounces mini chocolate chips (1 package is 12 ounces and would probably be fine) 

Dark Chocolate Candy, such as Dove or Hershey’s Bliss, unwrapped 

2 cups sweetened flaked coconut 

2/3 cup sweetened condensed milk 

Pinch salt 

1/2 cup whole almonds

Preheat oven to 350 degrees.  Have mini muffin tins ready.  No need to grease. 

Sift flour, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside. 

In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined. Stir in chocolate chips with rubber spatula. 

In a medium sized bowl, combine the coconut, pinch of salt and sweetened condensed milk. 

Fill each muffin cup about half full with cookie dough, about a tablespoon of dough per cup.   Indent the center of each cookie cup and fill it with about 2 teaspoons of the coconut mixture.  Top with an almond if desired.   Bake for 8-9 minutes.  Remove from oven and place a chocolate in the center of each one and push down slightly.  Return to oven for 2-3 minutes.  Let cool in muffin tin on wire rack until they are set and cool, you can even set the tin in the fridge for 15 minutes or so after they have cooled about 10 minutes.  With a sharp knife, pry each cookie out of their cup—they come out quite easily, just be careful as the peanut butter cup is still soft.   Feel free to try other chocolate/candies in the center. 

For the fun and deliciousness of it, I filled one giant cookie with some of the coconut, almonds and chocolate.  The cookie was probably six inches in diameter.  You could make some of these to give as holiday gifts as well.  They would be the type to wrap individually, rather than put on plates.  

http://www.bakingandboys.com/2011/12/mini-dark-chocolate-coconut-almond-or.html

Reese's Peanut Butter Cookie Cups

Peanut Butter Cookie Layer:

1/2 cup unsalted butter, softened

1 cup packed light brown sugar

1 egg

1 cup creamy peanut butter

1 1/2 cups all-purpose flour

1 tsp salt

14 Reese’s Peanut Butter Cups, frozen (0.55 ounces each)

Peanut Butter Cookie Dough Layer:

1/4 cup unsalted butter, softened

1/2 cup packed light brown sugar

2 Tbsp milk

1/2 cup creamy peanut butter

1/2 cup plus 2 tablespoons all-purpose flour

1/2 tsp salt

Ganache Layer:

3/4 cup semisweet chocolate chips

1/4 cup heavy cream

7 0.55-ouncce Reese’s Peanut Butter Cups, frozen (0.55 ounces each)

To make the peanut butter cookie crust, heat oven to 350˚F. Mix butter and sugar until creamed in a large bowl. Mix in egg and peanut butter until smooth; stir in flour and salt. Grease 14 cups of 2 muffin pans and press dough evenly into the bottom of the cups. Bake at 350˚F for 12 minutes or until light golden brown and set. Immediately press a frozen Reese’s Peanut Butter Cup into the center of each cookie cup. Let cool 5 minutes, then remove from pan, place on wire racks, and allow to cool completely, about 30 minutes. 

To make the peanut butter cookie dough, add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled cookie cups.  

To make the ganache, place chocolate chips and cream in a small microwavable bowl; microwave on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Place dollaps of ganache on top of the cookie dough layer. Place cookie cups in the refrigerator for an hour or until ganache is set. Cut Reese’s Peanut Butter Cups in half and garnish cups with them, if desired.

http://www.beantownbaker.com/2011/06/friday-favs-cake-batter-and-bowl-makes.html

Salted Caramel Cookie Cups

Salty meets sweet in these crunchy pretzel cookie cups dipped in chocolate and filled with creamy caramel.

INGREDIENTS:

 •2 cups of crushed pretzel rods

 •1 tube of refrigerated sugar cookie dough

 •6 ounces (1/2 bag) of Wilton Dark Candy Cocoa Melts

 •32 Kraft caramels (unwrapped)

 •1/2c. butter

 •1 (14 oz.) can of sweetened condensed milk.

DIRECTIONS:

 •Using your hands, knead 1 cup of pretzel crumbs into cookie dough.

 •Form into 12 balls and place into a greased muffin tin.

 •Bake at 350 degrees for 16 minutes. Remove from oven and press centers into a cup using a mini-tart shaper or the end of a wooden spoon. Allow these to cool completely. When cool, gently run a knife around edges and remove from pan.

 •Melt candy melts in the microwave in 30 second increments until smooth.

 •Dip top edges of cup into melted chocolate and then into remaining crushed pretzels. Pipe any remaining chocolate into the bottom of each cup (save just a little bit to drizzle on the top!) Allow this to harden while you make your caramel. 

•To make caramel sauce: place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted. Stir this constantly to prevent scorching. (about 6-8 minutes).

*note: this makes about twice as much caramel sauce as you will need.  You can cut the ingredients in half, but then what to do with 1/2 of a can of condensed milk?!?  I say make the full batch and use the leftovers on ice cream!

•Spoon caramel into hardened cups.

•Drizzle with more melted chocolate if desired.

http://easybaked.net/2011/06/17/salted-caramel-cookie-cups/

Peanut Butter Cookie Cups with Salted Caramel Filling

The recipe I followed went with regular peanut butter cookies where you make a small indentation, then fill it with caramel after baking.  This did not work for me.  The cookies didn’t keep their indentation, so I needed to fine another method.  Luckily, I made these peanut butter cup treats last year, so I used the mini muffin tin method.  This worked perfectly!  All you need to do is break off a small piece of dough, and fit it into the tin, leaving a small indentation.  After pulling them out of the oven, reinforce that indentation, and it will remain there while cooling.  Once the cookies were cool, I filled them with the salted peanut caramel, let them cool a bit more, then drizzled chocolate over them.  It’s nice to have a bite-size dessert, and these would be great for parties because they’re so easy to grab.  These were definitely a hit!  I used the well-known flourless peanut butter cookies, but feel free to use your favorite peanut butter cookie recipe!

For the peanut butter cookies: 

1 cup peanut butter

1 cup brown sugar

1 egg

1 teaspoon baking powder

Mix all ingredients together.  Divide the dough into tablespoon-size pieces and place in a mini-muffin pan.  Make a small indentation in the dough.  Bake for 12 to 15 minutes.  Press down on the middle of the cookies to make sure the indentation stays.  Once cool, lift them from the tin.  Pour the salted peanut caramel in the well of each cookie.  Allow to cool, then drizzle with melted chocolate.

For the salted peanut caramel:

 1 cup (250ml) heavy cream

 1/2 cup (125ml) water

 1 cup (200g) granulated sugar

 1 tablespoon light corn syrup or glucose

 1/8 teaspoon coarse salt

 3/4 cup (100g) finely chopped roasted salted peanuts

 optional: 4 ounces bittersweet, semisweet, or milk chocolate, melted

Make the salted peanut caramel by warming the cream in a saucepan or microwave, and setting it aside.Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown.  

Remove from heat and immediately whisk in the hot cream in a slow, steady stream. Cool until warm and pourable, then add the chopped peanuts. Spoon some of the caramel into each cookie, letting it set for about an hour, if you want to drizzle them with chocolate.

http://dinneranddessert.wordpress.com/2010/02/19/peanut-butter-cookie-cups-with-salted-caramel-filling/

Chocolate-Dipped Pecan Pies

Pecan Pie (makes enough for 1 9″ pie or about 18 minis)

 1 c. dark corn syrup

 1 c. dark brown sugar

 3/4 t. salt

 1/2 T. vanilla

 2 T. brown butter, melted

 1 T. bourbon

 3 eggs

 6-8 oz pecans, toasted and coarsely crushed or chopped

 1 recipe for a double pie crust

1. Preheat oven to 350 degrees. 

2. Spray muffin cups with cooking spray. Line with dough. Spray dough with cooking spray and dock with a toothpick. Line with parchment paper and fill each cup with pie weights, rice or dried beans. Bake for 10 minutes with weights. Carefully remove weights and parchment and bake for another 8-10 minutes. Allow to cool. 

3. Combine first seven ingredients in a medium bowl. 

4. Measure 2-3 T. pecans into each crust, careful not to pack. Spoon 2-3 T. pie filling over pecans, until it nears the top of the crust. 

5. Bake at 350 degrees for 20 minutes or until tops are golden brown. Allow to cool on a rack and remove pies from muffin cups. 

6. Temper chocolate according to instructions above. Dip each pie and invert onto a wire rack. Work quickly so chocolate doesn’t cool and harden. Allow to set. Enjoy!

http://sarahthebear.com/blog/?p=1564

Black Forest Tassies

Ingredients

1/2 C Butter (softened)

3 oz Cream Cheese (sm square) softened

2 Tblsp Sugar (white)

1 C Flour (all purpose)

1/4 tsp Salt

1 C Semisweet Chocolate chips (chopped) (can sub mini chocolate chips)

1/2 C Cherry Pie filling (minimum 24 cherries)

Instructions:

Pre-Heat Oven to 350F. 

Spray Mini Muffin Tins with Non-Stick Baking Spray. 

Combine Butter, Cream Cheese and Sugar. Beat until fluffy. 

Add Flour and Salt Beat until combined. Will form a "dough". 

Roll dough into 24 balls. Place each ball into muffin cups. 

Press dough into bottom and up sides to line the muffin cups. 

Add Chocolate chips into center. 

Top with One cherry & 1/4 tsp of pie filling liquid. 

Bake the "Tassies" 16-20 mins or until sides appear golden brown. 

Tassies will be very delicate after baking.

Remove from oven but keep tassies in tins for 15 mins till sturdy.

Remove from tins and cool on rack for one hour.

Recipe yields 24

Variations: 

May add 2 Tblsp Cocoa powder to Crust dough for wonderful Chocolate Crust. 

May substitute Nutella for chocolate chips.

http://foodslove.blogspot.com/2010/12/black-forest-tassies.html

Gingerbread Cheesecake Bites

1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)

 4 oz cream cheese (room temperature)

 2 cups powdered sugar

 1 teaspoon vanilla

 

Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.

 Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.

 Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.

 Don’t over fill the cookies with filling as they will rise when baked.

 Let cool before removing from cupcake pan.

http://www.createdby-diane.com/2011/11/gingerbread-cheesecake-bites.html

Gooey Cookie Pie Bites

This recipe works out perfectly to make 24 mini cookie pie bites. These little things are not only completely adorable, but SO good and super addicting. Warm out of the oven they’re so soft and gooey, but the great thing is that they’re still super soft even the next day. So this is the perfect thing to make ahead of time for a party, shower (of the baby or wedding sort, don’t actually eat them in the shower, that’s weird) or just for eating at home. You can even warm them up if you want when you’re ready to serve them. My little boys loved these too because they’re just their size. 

You could also switch it up and use butterscotch chips, or peanut butter chips. Next time I’m going to try it with chopped peanuts and white chocolate chips. You really can’t go wrong. I mean, cookie dough + pie. Why didn’t I think of this??

1/2 C butter (that’s 1 stick), melted and cooled

1 C sugar

1/2 C flour

2 eggs

1 t vanilla

1 C chopped pecans, toasted (are you a nut hater? Just leave ‘em out)

1 C mini chocolate chips*

9″ unbaked pie shell (I just use store-bought, but you could make your own)

mini muffin pan 

*if you’re using another flavor of chips that doesn’t come in mini, give them a rough chop so they will distribute evenly

Preheat oven to 350. 

Batter: In a bowl combine the butter, sugar, flour, eggs, and vanilla. When combined stir in chocolate chips and toasted nuts. Wow, so hard, right? That’s your filling, set aside. 

Crust: Right out of the box the pie crust is way too thick, so bust out a rolling pin and lightly dust your surface. I rolled mine out to approximately 13-14″. Look at my pictures and eyeball it. Just remember you want it pretty thin, and it will expand while cooking. You will need to cut out some circles and then re-roll the pie crust. 

A 2.75″ circle fit my mini muffin pans perfectly. So use a cookie cutter, or grab a cup from your cupboard. Chances are you have one that’s the perfect size! 

Then take your little dough circles and press them into the mini muffin pan. 

Place one Tablespoon of batter in each one. Look how cute they are already! 

Pop the pan in the oven for about 20-25 minutes. (although you may want to check them around 15 minutes as someone in the comments mentioned there’s were done in less than 20) The tops get this awesome crinkly crust on top- that’s how you can tell they’re done! Just lightly golden brown too. 

When they’re cool enough to handle, they should pop right out of the pan. If you need to, take a sharp knife and run it around each one to help them out. 

The best part is the inside. Warm flaky crust, oozing melted chocolate, sweet gooey doughy stuff, and a hint of toasted nuts…

http://www.ourbestbites.com/2009/03/gooey-cookie-pie-bites/

Fudge Puddle Cookies

Ingredients

Cookie Crust:

 ■ 1/2 cup butter, softened

 ■ 1/2 cup creamy peanut butter

 ■ 1/2 cup sugar

 ■ 1/2 cup packed brown sugar

 ■ 1 egg

 ■ 1/2 ts vanilla extract

 ■1-1/4 cup all-purpose flour

 ■3/4 ts baking soda

 ■1/2 ts salt

Preparation

 1. In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla.

 2. In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry to the wet mixtures.

 3. Chill in the fridge for at least one hour. Remove from fridge and form into 1″ balls. Grease a mini-muffin pan and add 1 ball to each muffin cup.

 4. Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball, big enough to fill the middles with the fudge filling. Let them cool in the pan for at least 5 minutes and then move to a cooling rack. Once all of the cookies are done baking, it’s time to make the fudge filling:

Filling

 ■ 1 cup semi-sweet chocolate chips

 ■ 1 cup butterscotch chips (I used milk chocolate chips)

 ■ 1-14 oz. can sweetened condensed milk

 ■ 1 ts vanilla

 ■ chopped nuts or sprinkles(optional)

Preparation

 1. In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minute, stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth:

 2. Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in a while. Sprinkle with the nuts or just leave plain. Let set for an hour or so.

http://www.creative-culinary.com/fudge-puddle-cookies

Easter Egg Hunt (Surprise Inside) Cookies

Ingredients 

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup Crisco (I used butter-flavored)

¾ cup white sugar

¾ cup brown sugar

1 teaspoon vanilla

2 large eggs

24 mini Cadbury Eggs  

Optional: Green Buttercream/any frosting you like – I use the Wilton recipe as a guide 

Jelly beans

Directions 

1.   Preheat oven to 350 

2.   Cream Crisco, white and brown sugars, and vanilla in the bowl of your mixer. Add eggs one at a time. 

3.   In a separate bowl combine flour, baking soda, and salt. Gradually add flour mixture to wet ingredients. The dough will start to pull away from the bowl of the mixer.  

4.   Using about a tablespoon of dough wrap a mini Cadbury egg so it is completely covered. Place the cookie inside a greased mini muffin tin. You do not want to use much more than a tablespoon of dough or the cookie will spread far over the top of the pan.  

5.   Bake at 350 for about 9 minutes or until golden. ***IMPORTANT*** Let the cookies cool in the pan for about 10-12 minutes until you can “twist” it out. Using your fingertips gently try to twist the cookie to remove it. If the cookie seems too soft like it will break apart wait 2 minutes and try again. If your muffin tin is greased the cookie will lift out whole after about 10-12 minutes. But do not let your cookie cool completely in the tin or it may adhere itself to the pan and then you will have to scrape it out.   

6.   Let cookies cool completely (or just eat one warm!), top with frosting and jelly beans.

 

http://www.inkatrinaskitchen.com/2011/03/easter-egg-hunt-cookies-theres-surprise.html

Macaroon Brownie Bites

Serves: 24 

Ingredients 

 1 bx family size chocolate fudge brownie mix

 1 can(s) sweetened condensed milk

 1 pkg (14oz) coconut

 1/4 c milk

 1 c chocolate chips, melted

 1/4 c crushed nuts, i use walnuts, but peanuts or almonds are good also 

Directions 

1. Preheat oven to 350 degrees. Line cupcake pan with paper liners. (Don't skip the paper liners, or these will stick to the pan)  

2. Make brownies according to the package directions and pour batter only half way up the liners.  

3. Bake in preheated oven for 12 minutes  

4. While brownies are baking in a large bowl mix the coconut, sweetened condensed milk and milk together.

5. Remove brownies from oven and spoon some of the coconut on to each one.  

6. Place back in oven and bake an additional 14-16 minutes.  

7. Remove from oven and allow to cool completely before removing them from the paper lines.  

8. Drizzle the melted chocolate over each one and sprinkle with crushed nuts.  

9. When removing the cupcake papers, they may stick a little, just remove slowly and mold the brownie with your hand.

http://www.justapinch.com/recipe/gail-herbest/macaroon-brownie-bites/quick-easy-chocolate?k=fudge&fwp=1&p=343&o=r

Orange Cookie Cups

Topped with white baking chips, these distinctive orange cookie cups are perfect for any Spring gathering or tea party. 

The exact amount of orange extract in the filling is up to you. Use the larger amount if you prefer a strong orange flavor, or the smaller amount for just a hint of orange flavor. 

Lemon lovers can easily vary the the recipe by substituting lemon extract for the orange extract and grated lemon peel from two lemons for the orange peel.

Yield: 48 cookie cups

1 cup (2 sticks) butter, softened

 1/2 cup granulated sugar

 2 cups all-purpose flour

 2 cups (one 12-ounce package) Nestle Toll House Premier White Morsels

 2 large eggs

 1 can (14 ounces) Nestle Carnation Sweetened Condensed Milk

 1/2 to 3/4 teaspoon orange extract

 1 tablespoon grated orange peel (from 1 medium orange)

Preheat the oven to 350° F. Grease 48 mini-muffin cups. 

Beat butter and sugar in a medium mixer bowl until creamy. Add flour; beat until the mixture is evenly moist, crumbly and can be formed into balls. Shape dough into 1-inch balls. Press each ball onto the bottom and up the side of the prepared muffin cups to form wells. Place 5 white morsels in each cup. 

Beat eggs in a medium bowl with a wire whisk. Stir in sweetened condensed milk and orange extract. Spoon almost a measuring tablespoon of mixture into each muffin cup, filling about 3/4 full. 

Bake for 15 to 17 minutes or until the centers are puffed and the edges are just beginning to brown. Upon removing from oven, gently run knife around each cup. While still warm, top each cup with 8 to 10 morsels (they will soften and retain their shape). Cool completely in pans on wire racks. With the tip of a knife, remove the cookie cups from the muffin pans. Top each cookie cup with grated orange peel just before serving. Store in covered container in refrigerator.

http://www.examiner.com/baking-in-san-jose/orange-cookie-cups-recipe

Peanut Butter Brownie Cups

Ingredients:

 ■3/4 cup granulated sugar

 ■1/4 cup butter, softened

 ■1 tablespoon water

 ■1 3/4 cup semi-sweet chocolate chips separated as follows: 3/4 cup (to melt), 1/2 cup (to stir in) and 1/2 cup reserved for garnish 

 ■1 large egg

 ■1/2 teaspoon vanilla extract

 ■1 cup all-purpose flour

 ■1/4 teaspoon baking soda

 ■3/4 cup creamy peanut butter

 ■1 cup peanut butter chips (I used Reese’s PB chips) separated as follows: 1/2 cup to stir in and 1/2 cup reserved for garnish

Preheat oven to 350

Grease 12 cup muffin pan 

Combine sugar, butter and water in medium microwave-safe bowl. Microwave on HIGH for 1 minute or until butter is melted.

Add 3/4 cup semi-sweet chips; stir until melted.

Add egg and vanilla extract and stir well. Add flour and baking soda and stir until blended. Allow to cool to room temperature.

Stir in 1/2 cup each of PB chips and semi-sweet chips. Spoon a heaping tablespoon batter into each prepared muffin cup.

Bake for 13 to 15 minutes or until top is set and wooden pick inserted center comes out still slightly wet.

Place muffin pan on wire rack.

Centers of brownies will fall upon cooling. If some do not, with back of teaspoon, tap center to make a hole.

Place peanut butter in small, microwave-safe bowl. Microwave on HIGH for 45 seconds; stir. While brownies are still hot, spoon a scant tablespoon peanut butter into center of each brownie. After brownies have cooled for approx 10 min. top with reserved 1/2 c. PB chips and 1/2 c. semi-sweet chips.

Cool completely in pan on wire rack.

Loosen around edges of brownies with a knife and carefully remove from pan.

 

http://cookiesandcups.com/peanut-butter-brownie-cups/

Peanut Butter Snickers Brownies

Peanut Butter Snickers Brownies

topped with Chocolate and Peanut Butter Swirled Frosting

(will make approx 10 brownie cups) 

For brownies: 

1 cup sugar

2 eggs

2 t. vanilla

1/2 cup melted butter

1/2 cup cocoa powder

2/3 cup flour

1/4 t. baking powder

1/4 t. salt

Peanut Butter Frosting: 

1/2 stick butter, room temp.

1/2 cup creamy peanut butter

2 1/2 – 3 cups sifted powdered sugar

3 T. milk

Chocolate Frosting:

1/2 stick butter, room temp.

1/4 cup cocoa powder

2 1/2 – 3 cups sifted powdered sugar

1/2 t. vanilla

1/4 cup milk

Preheat to 350. 

Spray muffin pan with cooking spray, set aside. 

In a large bowl stir together eggs, vanilla and sugar. 

Stir in melted butter. 

Sift in cocoa powder, flour, baking powder and salt. 

In each muffin tin add 1/4 cup brownie batter. 

Press unwrapped Snickers square into each cup. 

Spreading across the top with a spoon. 

Bake for 15-17 minutes until edges are set and center is not jiggly.

Remove pan from oven and set on a wire cooling rack. 

Let the brownie cups cool for at least 30 minutes IN the pan. 

When the brownies are cool, use a butter knife to release the edges and flip pan over onto cooling rack. 

Carefully flip the brownies over and let them cool completely before frosting. 

The brownies will look like they have sunk in the middle making the perfect little dent for frosting. 

While the brownies are cooling make your frosting: 

For peanut butter frosting, using a medium sized mixing bowl cream together butter and peanut butter with hand mixer.  Slowly add in sifted powdered sugar and then milk.  Beat until smooth. 

You can add more milk or sugar depending on the consistency you prefer.

For chocolate frosting  using a medium sized mixing bowl beat butter with hand mixer until smooth.  Slowly add in sifted powdered sugar and cocoa powder.  Then add milk and vanilla.  Beat until smooth. 

You can add more milk or sugar depending on the consistency you prefer. 

Fit your piping bag with your tip.  (I used a Wilton 1M tip) 

For ease, place your piping bag in a glass and fold over the edges so you can fill the bag without holding it. 

Spread the peanut butter frosting on one side of the bag and the chocolate on the other. 

Try to get about 1 cup of each frosting (totaling 2 cups) in your bag. 

To get the swirled effect it’s best not to refill you bag. 

 Squeeze out the first bit of the frosting until the two flavors are combined. 

Then pipe on to cooled brownies. 

Here’s how they look on the inside…

http://cookiesandcups.com/peanut-butter-snickers-brownies/

Pretzel Rolo Blondie Bites

Ingredients

 ■1 cup butter, room temp

 ■1 cup dark brown sugar

 ■1/2 cup granulated sugar

 ■2 eggs

 ■2 tsp vanilla

 ■2 1/2 cups all-purpose flour

 ■1 tsp kosher salt

 ■1 tsp baking soda

 ■40-50 unwrapped Rolo candies

 ■40-50 waffle-style Pretzels 

Instructions

 1. Preheat oven to 350

 2. Spray a mini muffin pan with non-stick spray.

 3. With mixer on medium cream butter and sugars together, mixing until incorporated evenly.

 4. Add eggs and vanilla, beating until combined, about 30 seconds.

 5. Turn mixer speed to low. Add in your baking soda, salt and flour. Mix until just combined.

 6. Spoon by rounded tablespoon into prepared pan.

 7. Gently press a Rolo into the center of each batter-filled cup.

 8. Bake for 10-12 minutes or until the edges are golden brown.

 9. As soon as they come out of the oven press a pretzel directly on top of the blondie bite into the melted chocolate of the Rolo.

10. Remove from pan, let cool on a wire rack.

Quick notes: Makes appox 40-45 blondie bites

http://cookiesandcups.com/pretzel-rolo-blondie-bites/

Cherry Pie Shortbread Bites

(Adapted from this recipe from Taste.com.au, makes 24 biscuits)

For the cherry filling:

300g cherries (fresh or frozen), pitted and diced

1/8 tsp mixed spice

1/3 cup sugar

2 tsp lemon juice

1/4 tsp pure vanilla extract or vanilla bean paste

1 tbsp corntarch + 2 tsp cold water

For the shortbread:

250g salted butter, softened

1 tsp pure vanilla extract

1/2 cup caster sugar

2 cups plain flour, sifted

1/3 cup rice flour, sifted

1 tsp lemon rind 

Prepare the cherry filling first; place chopped cherries, mixed spice, sugar, lemon juice and vanilla in a medium saucepan and place on medium heat. Stir over heat until sugar dissolves. Mix cornstarch and water together in a separate small bowl then add to the saucepan and stir over medium heat until mixture thickens, about 3-4 minutes. Set aside to cool. 

Preheat oven to 180°C (350°F) and grease two 12-hole, 1 1/2-tablespoon capacity mini muffin pans. Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer on high until light and fluffy. Mix sifted flours together in a separate bowl and then add flours and lemon rind to the mixing bowl. Mix together, then turn mixture onto a floured surface. Lightly knead until dough comes together. Press 1 level tablespoon of mixture into 1 hole of prepared pan. Using your finger, make a hole in the center of the mixture and fill each with about 1 heaped tsp of filling. Repeat with the rest of the dough and filling. Bake for 12-15 minutes until shortbread is golden brown. Remove from oven and cool in pan for 5 minutes and then gently remove from the pan and cool completely on a wire rack. Lightly dust tops with icing sugar and serve. Can be stored in an airtight container for several days.

http://www.raspberricupcakes.com/2011/12/cherry-pie-shortbread-bites.html

Reese’s Peanut Butter Cup-Chocolate Rice Krispie Treats

Makes 2 dozen treats

6 tablespoons unsalted butter, plus about 2 teaspoons to grease the pans

 2-1/4 cups marshmallows

 2 tablespoons cocoa powder

 3-3/4 cups rice cereal

 24 mini Reese’s Peanut Butter Cups

 3/4 cup semi-sweet chocolate chips 

Lightly grease two mini muffin pans (1 dozen each) or one mini muffin pan (2 dozen each) with the 2 teaspoons of butter, and unwrap the peanut butter cups. Set aside. 

In a large pot over medium heat, melt the butter with the marshmallows.  Stir in the cocoa powder and blend.  Turn off the heat, add the cereal, and stir to coat completely. 

Let the cereal mixture cool only until you can touch it.  It has to be somewhat warm to form the treats.  Divide the mixture fairly evenly amongst the muffin pans, adding some into each muffin “cup” — just enough to form a layer about 1/4-inch thick on the bottom and sides.  Before you move on, preheat the oven to 350 degrees.

Place a peanut butter cup into each cereal “shell” you’ve made. 

Then use a flat-bottomed, metal spatula to firmly press down on each one — this will ensure the peanut butter cup fills all the tiny crevices. 

Now you can evenly divide the chocolate chips on top of each treat.  Pop the pan(s) in the oven just long enough to melt the chocolate chips, about 4 minutes.  As soon as they come out of the oven, use a small, flat spreading knife to smooth the melted chocolate to coat the surface of each treat. 

Let set at room temperature for at least an hour before serving.  (To firm the top up more quickly, place in the refrigerator for about ten minutes.)

http://cookingontheweekends.com/2011/07/reeses-peanut-butter-cup-chocolate-rice-krispie-treat-recipe/

S’mores Bites

(adapted from Diana Rattray’s Graham Blondies) 

yield: 24 bites 

Ingredients

 ■1/2 cup unsalted butter, melted and cooled to room temperature

 ■1 cup light brown sugar, packed

 ■1 egg

 ■1 1/2 teaspoons vanilla extract

 ■1/4 teaspoon salt

 ■1 cup all-purpose flour

 ■3/4 cup graham cracker crumbs

 ■1 large bar milk chocolate

 ■~1 cup mini marshmallows

Directions

 1.Preheat oven to 350 degrees.  Melt the butter and allow it to cool to room temperature.

 2.In a large bowl, mix the butter and brown sugar until smooth.  Add the egg and vanilla; beat until fully combined.

 3.Stir in the flour and salt until there are no pockets of flour; gently swirl in the graham cracker crumbs until just combined.

 4.Divide the dough evenly into a (24-cup) mini muffin tin.  Bake for 9 minutes, or until the edges are barely golden and the center still looks a bit gooey.  While baking, cut the chocolate bar into 24 1/2-inch pieces.

 5.Remove from the oven and quickly press the chocolate in the center of each cookie.  Top with 2-3 mini marshmallows.

 6.Put your oven on broil and place the bites under the broiler for about a minute, or until the marshmallows have browned.  Cool completely and remove from the muffin tin.

http://melssweetlife.wordpress.com/2011/12/30/smores-bites/