Tag: Mini

Chocolate Earl Grey Cakes

We are coming up on Mother’s Day again! Every year, I make my mom a little treat that almost always include citrus and/or bergamot, and this year is going to be no different! (Previous years treats: Lemon Tart with Raspberry Shortbread Crust, Lemon Angel Food Cupcakes, and Lemon Earl Grey Squares; I even made her a Grapefruit Bergamot body scrub!)

 

 

I thought I’d try something a bit different (and chocolatey) this year, while still including Bergamot in the recipe (bergamot is what gives Earl Grey it’s signature flavor). This adapted recipe from Real Simple is for Mini Chocolate Earl Grey Bundt Cakes. Aren’t they cute?

 

 

This year, I am taking it one step farther and pairing a dessert with actual brewed tea to highlight one of the many awesome options for Mother’s Day Gifts from UncommonGoods (which you can find here and here). Wouldn’t this make an awesome Mother’s Day basket — Mini Chocolate Earl Grey Bundt Cakes, Loose Tea Leaves, and this gorgeous Glass Teapot with Stand?

 

 

UncommonGoods is one of my go-to sites for cool gifts that can’t be found just anywhere. It’s an online marketplace offering creatively designed, high-quality merchandise at affordable prices.  Offerings include handmade goods  (half of what is sold on the site is made by hand) and personalized gifts.  All merchandise is produced without harm to animals or people, and about one-third of the collection incorporates recycled and/or upcycled materials. UncommonGoods also donates a portion of each order to a non-profit of your choosing including:  American Forests, Women for Women International, City Harvest, and the Rape, Abuse & Incest National Network (RAINN).

 

 

This beautiful Glass Teapot with Stand would make an amazing Mother’s Day Gift for any tea-loving mom, like mine.

 

 

The Teapot holds 30 oz of tea and comes with a removable glass tea infuser so you can make a perfectly brewed pot of tea using loose tea or tea bags with ease.

 

 

The bamboo stand includes room for a little tea light to keep your beverage warm as you enjoy it.

 

 

I used DavidsTea Glitter and Gold black tea, which is why you may notice a little shimmer to the tea. So pretty!

 

 

On to the recipe!

 

Ingredients:

  • 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
  • 1 cup boiling water
  • 1/2 cup (1 stick) butter, at room temperature
  • 3 eggs
  • 2 cups granulated sugar
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup plain Greek yogurt
  • confectioners’ sugar, for dusting

Continue reading Chocolate Earl Grey Cakes

Mini Berry Trifles

I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle?

These mini berry trifles use fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl.

Ingredients (makes 4 mini trifles):

  • 2 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon sugar
  • 1 jar ( roughly 11 oz) lemon curd
  • 1 Sara Lee pound cake, defrosted
  • strawberry jam
  • 1 pint blueberries
  • 1 pint raspberries
  • 2 strawberries, halved

 

 #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.

Continue reading Mini Berry Trifles

Mini Preserves Tarts

This month, Walkers Shortbread sent us a little surprise with our monthly shipment for the Walkers Ambassador Program: Fig and Golden Plum Mirabelle preserves from Bonne Maman! I was so excited to use them in a recipe and immediately wanted to make mini preserves tarts. I incorporated some of the shortbread into the crust for a boost of flavor. (I used Martha Stewart’s recipe as a base and made some changes)

These mini preserves tarts would be great to set out as little bites for guests while waiting for Thanksgiving dinner to be prepared, or would be a wonderful addition to the dessert table! You could make it with any type of preserves or jams you wanted: Bonne Maman has almost 20 different options that would all make for a yummy dessert.

In addition to these yummy tarts, I have two other recipes that would be great Thanksgiving desserts that use Walkers Shortbread:

Walkers Shortbread is offering I Can Cook That readers an exclusive promotion, running from Monday, October 28 through Monday, November 4: 20% off your entire purchase at www.walkersus.com (excluding sales items) with the code ICCTFALL. So stock up for all your Thanksgiving needs!

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup Walker Shortbread Rounds crumbs (~7 cookies)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 teaspoon almond extract
  • 2 tablespoons Bonne Maman  preserves (I used 1 tablespoon fig and 1 tablespoon golden plum)
  • 1 tablespoon heavy cream

To make the mini preserves tarts, preheat your oven to 350 degrees. Using a food processor, blend the shortbreads until they resemble a fine crumb.

Add the flour, sugar, salt and cinnamon and process for 10 seconds.

Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.

Combine 1 egg yolk with 3 tablespoons ice water and 1 teaspoon almond extract.

Add to flour mixture and process until the dough comes together, about 10 seconds. Wrap in plastic wrap and chill for 30 minutes.

Lightly dust a work surface with flour; roll out dough to just thinner than 1/4 inch (6 mm). Using a round cookie cutter, cut out shapes and press into a mini cupcake tin. (I used a 2 1/2″ round biscuit cutter)

Use a fork to press down the dough around the edges of each mini cupcake tin. Fill each with 1 teaspoon preserves.

Lightly brush exposed dough with heavy cream. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool. Let cool completely before serving.

These are perfect little bites! The crust is light and fluffy and help highlight the delicious sweetness of the preserves.

You get a hint of the almond extract which is a great complement to fig and plum. If you don’t have almond extract you can sub in some vanilla extract.

 

 

Mini Preserves Tarts
Recipe Type: Dessert, Make Ahead
Author: I Can Cook That
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup Walkers Shortbread Rounds crumbs (~7 cookies)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 teaspoon almond extract
  • 2 tablespoons Bonne Maman preserves (I used 1 tablespoon fig and 1 tablespoon golden plum)
  • 1 tablespoon heavy cream
Instructions
  1. Preheat your oven to 350 degrees.
  2. Using a food processor, blend the shortbreads until they resemble a fine crumb.
  3. Add the flour, sugar, salt and cinnamon and process for 10 seconds.
  4. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
  5. Combine 1 egg yolk with 3 tablespoons ice water and 1 teaspoon almond extract.
  6. Add to flour mixture and process until the dough comes together, about 10 seconds. Wrap in plastic wrap and chill for 30 minutes.
  7. Lightly dust a work surface with flour; roll out dough to just thinner than 1/4 inch (6 mm). Using a round cookie cutter, cut out shapes and press into a mini cupcake tin. (I used a 2 1/2″ round biscuit cutter)
  8. Use a fork to press down the dough around the edges of each mini cupcake tin. Fill each with 1 teaspoon preserves.
  9. Lightly brush exposed dough with heavy cream. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool. Let cool completely before serving.
3.2.1255

 

Mini Pumpkin Blossom Honey Cakes

Rosh Hashanah, the Jewish New Year, began last night at sundown. Honey plays a significant role in Rosh Hashanah celebrations, signifying hopes for a sweet new year.  Apples or challah dipped in honey is popular, as is honey cake. Because of the time of year, honey cake typically includes flavors associated with fall. My mom had given me a Pumpkin Blossom Honey recently and I thought this would be the perfect way to use it.

I adapted my recipe from one found on Epicurious and gave it my own pumpkin-y spin. Pumpkin Blossom Honey is created by bees that solely pollinate pumpkins and pumpkin blossoms. It has a darker amber color and has a really nice spice flavor at the end.  I thought it would work great with some traditional fall spices thrown in!

Ingredients:

Cake:

  • 2 1/2 cups cake flour (or all purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • ¼ teaspoon ground cardamom
  • 3 large eggs
  • 1 cup sugar
  • 1 1/4 cups vegetable oil (I used sunflower oil)
  • 1 cup Pumpkin Blossom honey
  • 8 oz lukewarm pumpkin coffee (I used Green Mountain’s)
  • The zest of one orange

Chocolate glaze:

  • 1/2 cup shaken canned unsweetened coconut milk (not light)
  • 2 teaspoons light corn syrup
  • 4 ounces dark chocolate, finely chopped
  • Flaky sea salt for garnish, optional

Continue reading Mini Pumpkin Blossom Honey Cakes

Walkers Shortbread Back to School Snack Ideas

As a member of the Walkers Shortbread Blogger Ambassador program, I was sent samples of the company’s full line of mini shortbread and cookie varieties. I honestly had no idea these even existed, but I’m so excited they do! Walkers  offers Mini Chocolate Chip Shortbread, Mini Shortbread Fingers, Mini Shortbread Rounds, and their newest cookie Mini Crunchy Oatmeal Cookies.

Each variety are made from all natural ingredients including whole-wheat flour, creamery butter, and whole grain oats. All of the cookies are really delicious but my favorite was the Mini Crunchy Oatmeal Cookies, I couldn’t stop eating them!The bags contain more than one serving, so they come in a great re-sealable grab and go bag, (if you’re able to control yourself unlike me).

Continue reading Walkers Shortbread Back to School Snack Ideas

Mediterranean Stuffed Mini Peppers

I am less than one month away from attending Eat Write Retreat in Philadelphia and am getting so excited for it! Not only is the lineup awesome, but I get to meet a ton of other bloggers, what could be better? As we get closer to the big weekend, the attendees were sent a secret ingredient and were asked to try to incorporate into an appetizer recipe. I received California raisins, which people tend to think of more for sweet foods, but play off savory dishes oh so well. It goes without saying that I haven’t been able to get California Raisins’ classic commercial out of my head since I received them! OXO generously also sent us a few spiffy tools to help create our recipe; I can never have enough of their products!

Raisins are a great addition to a meal to add some sweetness without any added sugar. The dried fruit is loaded with antioxidants and fiber while being fat free and cholesterol free. Did you know that one serving of raisins (just 1/4 cup) has more potassium than a banana?

 I have a friend that absolutely raves about Mediterranean Stuffed Peppers that her grandmother used to make for her, with rice, nuts, spices, and golden raisins. I decided to make an appetizer version, using mini sweet peppers. My version of these Mediterranean Stuffed Mini Peppers are stuffed with a lamb-farro mixture that includes tomatoes, raisins, pine nuts, and a touch of lemon zest (using my new snazzy OXO zester (paid link)). The peppers are then topped with feta cheese and broiled to make this recipe for Mediterranean Stuffed Mini Peppers!

Ingredients (serves 8):

  • 16 mini sweet peppers, seeded
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (no more than ½ cup)
  • 2 garlic cloves, minced
  • ½ lb ground lamb
  • 2/3  teaspoon cinnamon
  • 1/3 teaspoon cumin
  • Salt and pepper, to taste
  • 1 plum tomatoes, seeded and chopped
  • 1  tablespoon tomato paste
  • the zest of 1 lemon
  • 2 tablespoons golden raisins
  • 2 teaspoons raisins
  • 2 tablespoons toasted pine nuts
  • ½ cup cooked farro – I used Tuscan Fields vegetable farro
  • ¼ cup Feta, or to taste

Continue reading Mediterranean Stuffed Mini Peppers

Mini Chocolate Swirled Pumpkin Pies

Just because Thanksgiving has passed doesn’t mean I can continue to deliver pumpkin-y goodness on this blog. This recipe for Chocolate Pumpkin Pie was featured on The Chew and I just loved the idea of it but wanted to make it a little bit my own, so instead I went with Chocolate Swirled Pumpkin Pies.

I didn’t want the pumpkin flavor to be lost in the chocolate so I decided to swirl a bit in at the end. And, because I’m apparently on a mini kick, I went with mini Chocolate Swirled Pumpkin Pies!

 

Ingredients:

  • 3 oz Semisweet Chocolate Chips
  • 2 tablespoons Unsalted Butter (cut into small pieces)
  • 1/2 teaspoon Coffee or Espresso Grounds
  • 1 15 oz Can Pumpkin
  • 1 12 oz Can Evaporated Milk
  • 3/4 cup Packed Light-Brown Sugar
  • 3 Large Eggs
  • 1 tablespoon Cornstarch
  • 1 teaspoon Vanilla Extract
  • 3/4 teaspoon Ground Cinnamon
  • 3/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • Pinch of Ground Cloves
  • Mini pie crusts

Continue reading Mini Chocolate Swirled Pumpkin Pies

Mini Cranberry-Vanilla Coffee Cakes

What is it about tiny treats that make the food taste better? I love perfectly portioned food so I was excited to be sent Petite Treats: Mini Versions of Your Favorite Baked Delights. The cookbook has recipes for mini donuts, muffins, scones, pies, and bundt cakes. The recipes sound absolutely delicious but to make most of the treats, you’ll need quite a bit of hardware: mini bunt cake pans, mini donut pans, mini scone pans, mini cupcake pans, etc. There are a few recipes that use a normal muffin pan that sounded really appealing, including mini cakes, but I decided to make the mini coffee cakes so I could have breakfast all week.

Ingredients:

  • 1/2 vanilla bean, split lengthwise
  • 1 3/4 cup sugar
  • 1 cup fresh cranberries (I used frozen cranberries, thawed)
  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup plus 1 tablespoon unsalted butter,at room temperature, divided
  • 2 large eggs
  • 1/2 cup heavy whipping cream

Continue reading Mini Cranberry-Vanilla Coffee Cakes

Mini Orange & Cardamom Muffins

This weekend, I am co-hosting a Tiny Food Party with Bridges, Burgers & Beer, another Philly food blogger, using recipes from Teri Lyn Fisher and Jenny Park’s cookbook: Tiny Food Party. A bunch of the recipes we are making use mini muffin tins. I wanted to try out my new min muffin tins at least once before making food for the party, so I found this recipe for Mini Orange & Cardamom Muffins from a book I received last year and have used once before for a recipe (see it here) called 1 Mix, 100 Muffins.
The flavors of these muffins sounded absolutely delicious. It was a lot of prep though: you have to juice and zest the oranges for the recipe. It’s well worth it, the citrus-y flavor is perfect with the cardamom seeds.
Ingredients: (makes 48 mini muffins)
2 oranges
1/2 cup milk (maybe less)
6 whole green cardamom pods
2 cups all purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup sugar
2 large eggs
6 tablespoons butter, melted and cooled

Begin by melting the butter over medium-low heat. Allow to cool.
Preheat your oven to 350 degrees. Line the mini muffin pans with paper liners.
Grate the rind from the oranges and juice the oranges.
Add the milk to the orange juice until you have 1 cup total of liquid. Add the orange rind.
Remove the seeds from the cardamom pods (I just cut into them and poured them out).
Combine the flour, baking powder and salt in a large bowl. Stir in the sugar and cardamom seeds.
Lightly beat the eggs in a separate bowl. Add the orange/milk mixture and the cooled butter.
Make a well in the center of the dry ingredients.
Add the wet ingredients to the dry and mix until just combined.
Spoon the batter into the muffin pans (I used a coffee scoop to measure them out, it worked really well).
Bake for 15-20 minutes or until risen and golden brown. Allow the muffins to cool in the pan for 5 minutes then transfer to a wire rack.
So the original recipe said to bake these at 400 degrees for 20 minutes. When I did that they turned out quite dark and slightly burned on the bottoms. (in the photo above, they are the ones in the background)
Next batch I tried at 400 degrees for 15 minutes. Not as browned but still too dark bottoms (that’s the one in the foreground of the above photo).  So I suggest trying 350 degrees instead, checking on them at 15 but probably baking for 20 minutes.
The muffins were wonderfully floral from the cardamom, which was balanced out by the citrus of the orange. I’m glad these were mini muffins, if not I’d probably consume at least 2 normal sized versions, I loved how they tasted!
I will have a post about the Tiny Food Party in the coming days so stay tuned!
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