Miniature Desserts?

[wdw_dine_junkie]

I am going to my cousin's house for Thanksgiving this year and have been toying with the idea of bringing a plate of a few different kinds of bite size desserts. The Kraft Food and Family magazine this month has a recipe for "One Bite Pecan Pies" that looks good. Does anyone have any tried and true recipes? I thought it might be a little different than another pie.

Another thought I had was to buy a sara lee cheesecake and cut out portions with a cutter and drizzle sauce on it. I've seen Sandra Lee do that.

 

[bubbasmom99]

Do you have a mini-muffin pan? They are handy for bite-size desserts.

These are from The Pampered Chef... PM me if you have any questions.

Tuxedo Brownie Cups
(Celebrate! Cookbook, pg. 100)
Dressed-up and irresistible, these filled brownie cups just might become the life of the party!


1 package (19-21 ounces) fudge brownie mix
(plus ingredients to make cake-like brownies)
2 squares (1 ounce each) white chocolate for baking
2 tablespoons milk
1 package (8ounces) cream cheese, softened
¼ cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint fresh small strawberries, sliced
Orange zest, mint leaves, and melted semi-sweet chocolate for baking (optional)


1. Preheat oven to 325°F. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray for baking. Prepare brownie mix according to package directions for cake-like brownies. Using Small Scoop, place 1 level scoop of batter in each cup, filling cups ⅔ full. Bake 14 minutes or until edges are set. Do not overbake.
2. Remove pan to Stackable Cooling Rack. Immediately press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter. (I personally do not cool the pan completely and wash even when only using one pan.)
3. Microwave white chocolate and milk in Small Micro-Cooker, uncovered, on HIGH 1 minute; stir until smooth. Cool slightly. In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Fill Easy Accent Decorator fitted with closed start tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. Slice strawberries using Egg Slicer Plus; arrange on tops of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate, if desired. Place in airtight container and refrigerate 1-3 hours before serving.

Yield: 4 dozen

Nutrients per serving (1 brownie cup): Calories 110, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g,

Diabetic Exchanges per serving (1 brownie cup): 1 starch, 1 fat (1 carb)


Berries 'N Cream Wonton Cups
(The Pampered Chef, It’s Good For You, pg 114)
Prep time: 15 minutes Bake time: 6-8 minutes

24 square wonton wrappers
1 tablespoon butter or margarine, melted
2 tablespoons granulated sugar
1 container (8 ounces) low-fat strawberry yogurt
1½ cups thawed, frozen whipped topping, divided
1 cup raspberries
½ cup blueberries
2 teaspoons powdered sugar

1. Preheat oven to 350°F. Using Pastry Brush, brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar using Flour/Sugar Shaker. Press each wonton, sugared side up, into cups of Deluxe Mini-Muffin Pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to Stackable Cooling Rack; cool completely.

2. Place yogurt in Small Batter Bowl; fold in 1 cup of the whipped topping. Attach closed star tip to Easy Accent Decorator; fill with remaining whipped topping.

3. Using Small Scoop, scoop yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately.

Yield: 24 wontons

Nutrients per serving (2 wonton cups): Calories 110 (24% from fat), Total Fat 3 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 18 g, Protein 2 g, Sodium 110 mg, Fiber 1 g

Diabetic exchanges per serving: 1 starch, ½ fat (1 carb)



Another idea would be to make some individual dessert pizzas... make sugar cookie base about 4 or 5 inches in diameter... The Taffy Apple Pizza is one of my favorites but you can do just about any kind of fruit topping and drizzling sauce.

Taffy Apple Pizza



1-10 oz. package of refrigerated sugar cookie dough

1 pk 8oz cream cheese softened

1/4 cup Creamy peanut butter

1/2 cup Brown sugar

1/2 tsp Vanilla

2 med Granny smith apples

1 cup Lemon lime soda

Cinnamon

1/4 cup Caramel ice cream topping

1/2 cup Chopped peanuts


Preheat oven to 350F. Shape cookie dough into a ball. Place dough in center of pizza pan; flatten slightly with palm of hand. Roll dough out to 14" circle, about a 1/4" thick. Bake 16-18 minutes. Cool 10 minutes. Carefully loosen cookie from sheet with serrated knife; cool completely. Combine cream cheese, brown sugar, peanut butter and vanilla; mix well. Spread mixture evenly over top of cookie. Arrange apples evenly over cream cheese mixture; sprinkle with cinnamon. To heat caramel topping, microwave on HIGH 30-45 sec or until warm; drizzle over apples. Sprinkle nuts on top.

NOTES : Dip apples in lemon-lime soda to prevent them from turning brown. ( I find a cheap can works the best.)

 

[wdw_dine_junkie]

I do have mini muffin pans, thanks! Will the brownies look okay if I don't have all the Pampered Chef tools? the yogurt cups sound yummy too, but not too portable. I will save that recipe for later though.

 

[piratesmate]

Does anyone have the recipe for those little cheesecakes that have a Nilla Wafer in the bottom? I've been looking for it, but don't seem to have it written down. They're usually done in the little foil "cupcake papers" and topped with cherry pie filling. They look great & are quite yummy!

You could also put some Peanut Butter Cup Cookies. You make them in mini muffin tins.

Peanut Butter Cup Cookies

½ c butter
½ c peanut butter
½ c sugar
½ c brown sugar
½ tsp salt
1 egg
½ tsp vanilla
1¼ c flour
¾ tsp baking soda
14 oz Reese’s peanut butter cups

Cream together butter, peanut butter, sugar & brown sugar. Add egg & vanilla. Stir in & mix well: flour, baking soda & salt. Roll into 1” balls. Put into mini muffin pans & do not press. Bake at 350 for 12 minutes. Take out of oven & add peanut butter cups immediately. Cool before removing from pan. If removed too early, cookie will break. Yield: 48

 

[FantasticDisFamily]

Another idea is if you have one of those spritz cookie makers (I can't think of their actual title) to make some tiny cookies. In my family cookies of any shape and size are always a hit but on Thanksgiving when there is so much food the tiny bites are good nibblers for "later". Uh - huh they NEVER last that long, more like "pre-dinner nibbles"

I've done the basic "butter cookie" batter but added fall spices like ginger and cinnamon.
Deb

 

[Mom2Ashli]

Can you share your recipe for the one bite pecan pie.

It sounds so yummy.

 

[bubbasmom99]

I do have mini muffin pans, thanks! Will the brownies look okay if I don't have all the Pampered Chef tools? the yogurt cups sound yummy too, but not too portable. I will save that recipe for later though.

The only hard part about those is smushing down the brownies. I haven't found a decent substitute for the tart shaper. You could not smush it and leave it puffy on top, and then instead of piping in the filling, just drizzle it over the top of the brownie bites. Put the filling in a ziploc bag and cut a tiny bit off the corner to make a drizzling tip.

 

[JudithM]

Another idea is if you have one of those spritz cookie makers (I can't think of their actual title)

A cookie press? Growing up we had to hand twist it. Shortly after I got married I bought an electric cookie press - safes so much time & energy!