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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