Mini |

Mediterranean Stuffed Mini Peppers

Posted on May 6, 2013 by Kaitlin

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, … Continue reading →

Mini Chocolate Swirled Pumpkin Pies

Posted on December 18, 2012 by Kaitlin

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. 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 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

Mini Cranberry-Vanilla Coffee Cakes

Posted on November 26, 2012 by Kaitlin

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

Mini Orange & Cardamom Muffins

Posted on September 21, 2012 by Kaitlin

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 … Continue reading →