Wednesday, February 11, 2015

Month-of-Mini-Desserts: Leftovers Make Caramel Nut Brownies and Chocolate Chip Cheesecake

Well, they say necessity is a mother! (Sorry if I offended some.)

When I made my mini black bottom cupcakes, I had both batter and filling leftover. Now some would have just let the garbage disposal take care of it, but not I! That’s tasty stuff there!

One option, of course, was to make more mini cupcakes. But I was out of pans.

Another option was to make two or three regular sized cupcakes. Boring!

But, no, the woman who loves the TV show Chopped decided to go a new direction and here they are. The first picture is before baking and the second is after. Don't they look yummy?

Chocolate Chip Mini-Cheesecake (makes 4 mini-ramekins)
Pre-heat oven to 350 degrees.

Spray four mini-ramekins with non-stick cooking spray.

Spoon leftover cheesecake mixture into mini-ramekins and bake for 20-25 minutes. Don’t let them get brown, but you want them set. Check with a toothpick.

Cool then refrigerate. Serve as is, with a drizzle of caramel or chocolate, or put some fresh fruit on top.

Caramel Nut Brownies (makes 2 single-serving ramekins)
2 tablespoons nuts, chopped
2 tablespoons mini-chocolate chips
2 tablespoons caramel sauce
leftover batter from Black Bottom Cupcakes

Pre-heat oven to 350 degrees.

Divide batter between two ramekins coated with non-stick cooking spray.

Thoroughly mix together the nuts, chocolate chips, and caramel sauce.

Evenly distribute the caramel nut mixture over the top of each ramekin.

Bake for 20-25 minutes until toothpick comes out with no batter.

NOTE: This is tricky because of the gooey middle. Poke around to find just cake.

DH’s RATING: 5+ Tongues Up!
Yay! He gave me some of the tongues up for inventiveness for using leftover batter and filing in very new ways! But he was also licking his chops after eating them!

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