Monday, August 2, 2021

Mini Desserts

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Sometimes the best way to end a meal is by enjoying a mini dessert! Why? All the satisfaction with a fraction of the calories! Check out these mini desserts!

Mini Desserts Trio

https://www.chsugar.com/recipe/mini-desserts-trio

This recipe was such a score! Not only do you get to see a recipe for a mini dessert but you get three recipes for mini desserts for the price of one! Below you will find a base recipe for the desserts and then it is broken down into the tweaks that are made to differentiate between the strawberry shortcake shooters, toasted almond treats, and the chocolate eclairs. You can then choose which mini dessert (or desserts, I’m not judging) you wish to make. You can mix and match if you wish! You can make a one or enough for a crowd (with measurement adjustments). Anything you want! Enjoy the freedom of mini desserts!

Mini desserts
Ingredients

Cake

  • 1 1/4 cups C&H® Granulated Sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon almond extract
  • 4 large eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Frosting Starter

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/2 cup all-vegetable shortening
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons water
  • 1 (2 lb.) pkg. C&H® Confectioners Sugar

Strawberry Shortcake Shooters

  • 2 cups frosting starter
  • 1/2 cup strawberries, finely diced
  • 6 strawberries, for garnish

Mini desserts

Toasted Almond Treats

  • 2 cups frosting starter
  • 1 teaspoon almond extract
  • 1/2 cup almonds, toasted and finely chopped
  • 6 almonds, for garnish
  • 1 teaspoon almond extract

Chocolate Eclairs

  • 2 cups frosting starter
  • 8 teaspoons cocoa powder
  • 8 chocolate wafers, crushed
Instructions

Cake

  1. Preheat the oven to 325°F. Grease a 17 1/4 x 11 1/2-inch sheet pan and dust with flour; set aside.
  2. In a large bowl, beat sugar, butter, cream cheese, and extracts until fluffy. Beat in eggs, one at a time.
  3. In a separate bowl, combine flour, baking powder, and salt. Beat into sugar mixture until smooth. Spread batter onto prepared sheet pan. Cut through batter several times with a knife to break large air bubbles.
  4. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to rest for 15 minutes.

Frosting Starter

  1. In a large bowl, using an electric mixer, combine butter, cream cheese, shortening, and salt. Beat on medium speed until smooth. Reduce speed; add vanilla and gradually add sugar while mixing. Add water; beat until smooth.
  2. Yields 6 cups.

Strawberry Shortcakes

  1. Cut out 18 (1 1/2 inch) pieces of pound cake.
  2. Layer as follows:
  3. Place 2 teaspoons of diced strawberries in a mini dessert shooter, followed by frosting, followed by 1 piece of pound cake. Continue with 2 more layers, for a total of 3 layers. Top with a whole strawberry.

Toasted Almond Treats

  1. Cut out 18 (1 1/2 inch) pieces of pound cake.
  2. Combine almond extract with chopped almonds and frosting starter; mix well.
  3. Layer as follows:
  4. Place 1 piece of cake in a mini dessert shooter, followed by 1 teaspoon of chopped almonds, then almond-flavored frosting. Continue with 2 more layers, for a total of 3 layers. Top with a whole almond.

Chocolate Eclairs

  1. Cut out 18 (1 1/2 inch) pieces of pound cake.
  2. Combine cocoa with frosting starter; mix well.
  3. Layer as follows:
  4. Place 1 piece of pound cake in a mini dessert shooter, followed by 1 teaspoon of cookie crumbs, followed by chocolate frosting. Continue with 2 more layers, for a total of 3 layers. Top with cookie crumbs.

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