These are so good and so easy. What attracted me to this recipe was that it only had 4 ingredients, plus it only makes 12 MINI muffins, which means good portion control for me! Of course, it can be easily doubled.
Source:http://iwantthepie.wordpress.com
Ingredients:
1/2 cup Nutella
1 egg
5 tbsp flour
Icing sugar for dusting (you could also top with chopped hazelnuts) ( I omitted)
Directions:
Preheat oven to 350. Grease a mini muffin tin.
In a large bowl mix the Nutella and egg together until smooth.
Add the flour, mix until completely incorporated.
Try not to eat the batter, there is just enough to fill the muffin tins.
Pour batter into mini muffin tin, filling till about 3/4 full.
Bake for 10 to 12 minutes.
Let cool completely, then dust with icing sugar.
Showing posts with label Mini desserts. Show all posts
Showing posts with label Mini desserts. Show all posts
Tuesday, January 4, 2011
Monday, August 23, 2010
No Bake Peanut Butter Granola Bites
This is a healthy snack that doesn't require an oven, which is a plus in 115 degree weather! The recipe calls for dehydrated bananas, but I used dried cranberries, which worked very well. I also think they would be extra delicious with chocolate chips!
Source: joythebaker.com
Ingredients:
1/3 cup maple syrup or honey
1/4 cup natural peanut butter
2 Tablespoons unsalted butter
1 cup cold cereal like Rice Krispies
1 cups old-fashioned rolled oats
1/4 cup dehydrated banana slices, or dried cherries or cranberries or apricots.
Directions:
In a small saucepan over medium heat, stir together the maple syrup or honey, peanut butter and butter. Heat until the butter is melted and the peanut butter is loosened.
Combine cereal, oats and dehydrated banana slices in a medium bowl. Pour the warm peanut butter mixture over the dry ingredients and fold tom combine. Stir until all of the dry ingredients are moistened by the peanut butter mixture.
Using a small scoop, scoop mixture onto a wax paper lined baking sheet. Press balls together with clean and damp fingers if they break apart a bit. Place in the fridge for about 15 minutes to harden and set. Place balls in cupcake liners and store in an airtight container in the fridge for up to a week.
Source: joythebaker.com
Ingredients:
1/3 cup maple syrup or honey
1/4 cup natural peanut butter
2 Tablespoons unsalted butter
1 cup cold cereal like Rice Krispies
1 cups old-fashioned rolled oats
1/4 cup dehydrated banana slices, or dried cherries or cranberries or apricots.
Directions:
In a small saucepan over medium heat, stir together the maple syrup or honey, peanut butter and butter. Heat until the butter is melted and the peanut butter is loosened.
Combine cereal, oats and dehydrated banana slices in a medium bowl. Pour the warm peanut butter mixture over the dry ingredients and fold tom combine. Stir until all of the dry ingredients are moistened by the peanut butter mixture.
Using a small scoop, scoop mixture onto a wax paper lined baking sheet. Press balls together with clean and damp fingers if they break apart a bit. Place in the fridge for about 15 minutes to harden and set. Place balls in cupcake liners and store in an airtight container in the fridge for up to a week.
Thursday, March 19, 2009
Mini Cheeter Cheesecakes & Brownie Buttons
I had a tea party for all of the girls in my family last weekend. I contemplated making a cake, but I really didn't want to make anything too filling. These little desserts were perfect and everyone loved them. I also loved them because I was able to reduce the fat so that I didn't feel so guilty about eating them.
Source http://delishfood.wordpress.com
Mini Cheater Cheesecakes
18 vanilla wafers, crushed finely ( I used reduced fat)
2 8 oz packages of cream cheese ( I used light)
3/4 c sugar
1 tsp vanilla extract
zest of one lemon
2 large eggs
3 large strawberries, sliced thinly
Preheat oven to 375 degrees. Line mini muffin tins with liners (fill up any empty tins with a little water). Put a little bit of the crushed wafers in each cup, just enough to form a crust. In a small bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each liner 2/3 full of the cream cheese mixture. Bake until set 15-20 minutes Top each with strawberries or a fruit of your choice.
Brownie Buttons
Note: I doubled this recipe because it didn't make very much. These ingredients are from the original recipe.
Ingredients:
1/4 c plus 2 tbsp flour
pinch of salt
1/2 stick of butter cut into 4 pieces
2.5 oz bittersweet chocolate, coarsely chopped
1/3 c brown sugar, packed
1/2 tsp vanilla extract
1 large egg
For the glaze:
2 oz chocolate, finely chopped
(I also added 1/2 c cinnamon chips)
Directions:
Preheat the oven to 350. Lightly butter a mini muffin pan and place on a baking sheet. Whisk together flour and salt.
Melt butter, chocolate and brown sugar in a medium saucepan over very low heat, stirring frequently. When mixture is smooth, remove from heat and cool for 1-2 minutes. Stir in the egg and the vanilla to the chocolate. When the chocolate mix is well blended add the flour and stir only until incorporated. Batter should be glossy and smooth.
Spoon batter into the muffin pans filling each cup 3/4 full. Put a little water into any empty cups. Bake 14-16 minutes or until the tops spring back when touched. Transfer pans to cooling racks to cool for 3 minutes before carefully releasing.
For the glaze:
Melt the chocolate in the microwave stirring every 30 seconds. One by one, dip the tops of the muffins into the chocolate. Refrigerate 15 minutes until set.
Source http://delishfood.wordpress.com
Mini Cheater Cheesecakes
18 vanilla wafers, crushed finely ( I used reduced fat)
2 8 oz packages of cream cheese ( I used light)
3/4 c sugar
1 tsp vanilla extract
zest of one lemon
2 large eggs
3 large strawberries, sliced thinly
Preheat oven to 375 degrees. Line mini muffin tins with liners (fill up any empty tins with a little water). Put a little bit of the crushed wafers in each cup, just enough to form a crust. In a small bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each liner 2/3 full of the cream cheese mixture. Bake until set 15-20 minutes Top each with strawberries or a fruit of your choice.
Brownie Buttons
Note: I doubled this recipe because it didn't make very much. These ingredients are from the original recipe.
Ingredients:
1/4 c plus 2 tbsp flour
pinch of salt
1/2 stick of butter cut into 4 pieces
2.5 oz bittersweet chocolate, coarsely chopped
1/3 c brown sugar, packed
1/2 tsp vanilla extract
1 large egg
For the glaze:
2 oz chocolate, finely chopped
(I also added 1/2 c cinnamon chips)
Directions:
Preheat the oven to 350. Lightly butter a mini muffin pan and place on a baking sheet. Whisk together flour and salt.
Melt butter, chocolate and brown sugar in a medium saucepan over very low heat, stirring frequently. When mixture is smooth, remove from heat and cool for 1-2 minutes. Stir in the egg and the vanilla to the chocolate. When the chocolate mix is well blended add the flour and stir only until incorporated. Batter should be glossy and smooth.
Spoon batter into the muffin pans filling each cup 3/4 full. Put a little water into any empty cups. Bake 14-16 minutes or until the tops spring back when touched. Transfer pans to cooling racks to cool for 3 minutes before carefully releasing.
For the glaze:
Melt the chocolate in the microwave stirring every 30 seconds. One by one, dip the tops of the muffins into the chocolate. Refrigerate 15 minutes until set.
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