Friday, October 14, 2011

Mini Snacks

Just got a mini muffin pan and a portion scoop from Epicure Selections, so I've been whipping up some snacks that I can pop in the freezer and pull out whenever we need them.
Here are all the recipes, and the verdicts are written below each one.
TWO-BITE BROWNIES (from this recipe)
1 1/2 c. flour
3/4 c. cocoa
1/2 tsp. baking powder
1 c. melted butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla

Mix first three ingredients together.  In separate bowl, mix remaining ingredients, then add to dry ingredients.  Scoop into mini muffin pan and bake at 350 F for 12 minutes.  Allow them to cool for a few minutes before popping them out.  Makes about 48 mini muffins.
Verdict: These are awesome.  No other way to describe them.

1 1/2 c. flour (I used 1 c. white flour and 1/2 c. whole wheat flour)
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. pumpkin pie spice
2 eggs
1 c. sugar
1 c. pumpkin purée
1/3 c. apple sauce
2 tbsp. crystallized ginger, finely chopped
1/4 c. chocolate chips

Combine first 4 ingredients.  In separate bowl, mix remaining ingredients, then add to dry ingredients.  Don't overmix.  Scoop into mini muffin tin and bake at 350 F for 12 minutes.  Let them cool for a few minutes before popping out.
Verdict: These are awesome too!  My son actually prefers these over the brownies (gasp!)
MINI SALMON CAKES (based on this recipe)
3 small potaotes, peeled and quartered
3 green onions
2-3 tsp. dijon mustard
1 tsp. lemon juice
salt & pepper
1-2 tsp. Lemon Dilly Dip Mix
1 egg
3 cans (170 g net weight each) boneless, skinless pink salmon

Boil potatoes; drain and mash.  Add in remaining ingredients.  Scoop into mini muffin tin and bake at 375 F for 20 minutes.
Verdict: Yummy yummy.

MINI CRUSTLESS QUICHES (use this recipe, but leave out the puff pastry crust and bake in mini muffin tin at 400 F for 15 minutes)
Verdict: Delicious, and the kids all loved them.

1 pkg. Pillsbury pizza dough
pizza sauce (about 1/3 c.)
pepperoni, finely chopped (about 14 slices)
mozzarella cheese, grated (about 1/3 c.)

Roll out pizza dough and cut into 24 squares that will fit into a mini muffin tin.  (I ended up with 10 extra, so I just rolled that into a ball and made a mini pizza with it.)  Press dough into mini muffin tin.  Combine pizza sauce, pepperoni, and cheese and scoop into dough.  Bake at 400 F for 10-12 minutes.
Verdict: Haven't fed them to the kids yet, but I imagine they will like them.  I personally don't like Pillsbury dough (whether it's croissants or biscuits or pizza dough) so I'm not a big fan of these.

Overall Verdict:
I love my mini muffin pan and portion scoop!  It's so easy to make cutesy little appetizers, and the kids love eating stuff in miniature form.  Can't wait to try out some new recipes with it!
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1 comment:

k-e-household said...

Thanks for these recipes. My pumpkin one was identical minus the applesauce. All the kids on our bay ate them so i figured they were good! They freeze well too.
I am going to try the quiche and pizza. thanks!!