Tuesday, May 3, 2011

Brownie Coins

 Third post of details from our little "dinner party" over the weekend. Ages ago, I posted about making miniature brownies in my acorn "cakelet" pan. The pans are still around, but A) it's spring, and B) the pans are a serious pain to wash. So I looked around for something else to make brownies in.

Now, regular brownies that you put in a square or rectangular pan and then cut up are all well and good, but I have to say that I love these brownies. My husband named them "Brownie Coins" and they're great on their own, but would be even better with a tiny scoop of ice cream between two of them.

These brownies are thinner than the average, and have a crispy edge all the way around. This isn't so much a recipe as my list of steps. This will come in handy when they note I have stuck to my fridge with a magnet falls off or something.

Brownie Coins

Mini Muffin Top Pan. Non the same thing as a mini muffin pan. These might be tough to find (I've had mine for well over a decade). This one on Amazon looks right: Fat Daddio's 24-Cup Mini Muffin/Teacake Pan. I don't know how silicone would work.  Mini muffin pans would be thicker and the cooking times would differ.

Spray pan(s) with cooking spray.
Preheat oven to 325ยบ.

Shh, don't tell, but I usually just use a box mix and follow the standard directions (not the "cake-like" ones with the extra egg): In a bowl, mix the egg, oil and water together, then add the mix and stir until moistened. If you have them laying around, dump in some chocolate chips. I used about a cup this time (whatever was in the bag), but  would either use fewer or smaller chips next time.

Plop the batter into the oiled cavities. It's hard to gauge, but you want them about half full. A tablespoon was too much.

Bake for 12 minutes (your mileage may vary). Cool and enjoy.

The bonus is that one mix should make at least 3 dozen tiny brownies, usually more. 

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Sunday, May 1, 2011

Canapes #2: Peppered Parmesan Crisps

So easy! In a non-stick skillet over medium-high heat, mound freshly-grated Parmesan cheese, about 2 teaspoons per crisp. Sprinkle liberally with black pepper. Heat until the cheese is melted and the edges are brown. Cool on a rack.

They spread out a little, but you should be able to make several at a time. I just did one on its own (left) for the picture. 

It takes a little longer and is a bigger pain, but they came off the pan for me a lot easier if I turned off the heat and let it cool for a couple of minutes. If you're handier with a spatula than I am, just get them ont a rack right away. (If I didn't wait, they were perfectly edible, but not even remotely close to round.)

These were also yummy, but I found the flavor of the cheese to be a little strong for my taste. I will try this again, but with a milder cheese, or a blend. The "recipe", from A Slob in the Kitchen, called for 1 T. per crisp. We liked them a little smaller, and my husband suggested the pepper, which added a great flavor.

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