Small Delicacies

[sister herb]

Salam alaykum

This thread is for small, sweet and savory, delicacies. Not too big to makes you feel too quilty for eating something extra but gives you a smile to your face and a sweet (or savory) taste to your mouth.

If you are on the diet, you better to still stay in the Diet Corner- thread as this one might includes too much temptations.

Banana Chocolate Chip Oat (Mini) Muffins

makes 12 standard muffins or 36-48 mini muffins
1 1/2 cups flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup mashed bananas
1 cup chocolate chips (dusted in flour to prevent sinking)

Preheat oven to 400 degrees Fahrenheit/200 C. Prepare a 12 cup muffin pan with paper liners (or 36 - 48 mini ones).

In a medium bowl combine the flour, oats, sugar, baking powder, and salt. In a large bowl, beat the egg lightly. Stir in the mashed banana and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Gently stir in the chocolate chips. Divide batter evenly among the prepared muffin cups. Bake for 18 - 20 minutes until lightly golden.

Source: http://www.bakedperfection.com/2014_06_01_archive.html

 

[Cariad]

Apricot and almond my fave muffins... Mini size or bigger.

 

[sister herb]

Shortbread Cookies

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup (1 stick) cold butter, cut into pieces
2 tablespoons red and green nonpareils

Preheat oven to 325 degrees Fahrenheit/165 C.

In a food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in medium bowl. With hand, gently knead in nonpareils until evenly blended and dough forms a ball.

On lightly floured wax paper, pat dough into a 8" by 5" rectangle. Cut dough into 1/2 inch squares. Place squares 1/2 inch apart on an ungreased large cookie sheet. Baked 18-20 minutes or until lightly browned on the bottom. Store cookies in tightly covered container at room temperature up to a week, or in the freezer up to 3 months.

Source: http://www.bakedperfection.com/2013_11_01_archive.html

 

[sister herb]

Mini Cheese Ball Bites

Yield: Approximately 2 dozen cheese balls

Ingredients

8 ounces cream cheese, at room temperature
3/4 cup (about 3 ounces) blue cheese crumbles
3/4 cup dried cranberries, finely chopped (or dried apricots, chopped)
1 1/2 cups pecans
Pretzel sticks

Directions

In a medium bowl, beat together cream cheese, blue cheese, and dried cranberries until smooth. Dampen hands to prevent sticking and form cream cheese mixture into approximately 24 tablespoon-sized balls. Cover and refrigerate for at least two hours or until firm.

In the meantime, toast the pecans by spreading out on a sheet pan and baking in a preheated 350 F/175 C oven until lightly toasted and fragrant, for 7 to 10 minutes. Allow pecans to cool and finely chop them.

Roll chilled cheese balls in chopped pecans, pressing nuts so that they adhere. Keep cheese balls refrigerated until ready to serve. Just before serving, skewer each cheese ball with a pretzel stick.

Source: http://www.fivehearthome.com/2013/11/24/mini-cheese-ball-bites/

 

[sister herb]

Cheese Bites

Ingredients

120 grams plain flour, 1 cup
150 grams sharp cheese, cut into blocks
!/2 level teaspoon salt
85 grams cold butter, cut into blocks
1/8 level teaspoon cayenne pepper, I use up to 3/4 teaspoon depending on taste
1/8 level teaspoon paprika (ground), I use up to 3/4 teaspoon depending on taste
dried parmesan to taste, like 2 slice
1 1/2 level tablespoons cold milk

Place all Ingredients into the bowl.
Mix well.
Kneed for 2 minutes.
Turn out onto light floured board.
Roll into walnut size pieces place on lined baking tray, flatten slighty with fork.
Bake 180 C for 5 minutes until light golden brown.
Turn out onto wire rack.
Eat and Enjoy!

Source: http://www.recipecommunity.com.au/baking-savoury-recipes/savoury-cheese-bites/188655

 

[sister herb]

Homemade Soft Pretzel Bites with Cheese Sauce

Yield: A lot! Around 5-6 dozen
Cook Time: 18 minutes

Ingredients:

Soft Pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
1/2 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated

Directions:

For the Pretzels:
Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F / 220 C.

Bring the 3 quarts of water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds.

Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

To make the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

Source: http://www.twopeasandtheirpod.com/homemade-soft-pretzel-bites/

 

[sister herb]

Corn Bread Crisps

Ingredients
1 cup (145 g) yellow corn meal
3/4 cup (90 g) all-purpose flour
1 tsp baking powder
5 tsp sugar
1 tsp kosher salt
1/8 tsp cayenne pepper
6 Tbs unsalted butter, cold, and cut into 1/2-inch cubes.
1/4 cup buttermilk

Abbreviated Instructions

In the bowl of a food processor, combine dry ingredients by giving them 5 good pulses.

Distribute butter over the top, and pulse about 10 times, or until butter is cut in and the mixture resembles coarse meal.

With processor running, add buttermilk and process until dough comes together.

On a lightly-floured work surface, divide dough into two pieces, shape into rectangles about 1-inch thick.

Wrap in plastic and refrigerate at least 30 minutes or up to one day.

Preheat oven to 375 F/190 C. Line two baking sheets with parchment or silicone baking sheets.

Place dough between two pieces of plastic wrap and roll to a thickness of 1/8-inch.

Cut into 1 1/2 inch diamonds and transfer to prepared sheets.

Bake about 15 minutes, or until dry and lightly browned around the edges.

Cool completely, then store in an airtight container.

Procedure in detail:



Place all the dry ingredients in the food processor, and whirr them around.

Combine dry ingredients. Yep, just measure them right into the bowl of a food processor, and give it a few good pulses to get everything all mixed together.



Distribute those butter chunks across the surface and pulse until they’re cut in, about 10 pulses.

Add butter. Drop in the chunks of butter and pulse until butter is cut in and the mixture resembles cornmeal. Wait. That’s how it started out. Well, it’ll look like that again. Our food processor will shoot out flour as we cut in the butter. Does that happen to you? If so, you might want to try setting the machine into a dry sink before hitting the pulse button.



Pour in the buttermilk while the processor is running. Here you can see our trick of processing in the sink for easy cleanup.

Add buttermilk. With the processor running, slowly pour in the buttermilk and process until the dough comes together and rides on top of the blade.



Once the dough comes together, stop. You don’t want to over-process.



It’s quite soft, but shape it into rectangles as best you can, and refrigerate for at least 30 minutes.

Shape and chill. Scrape the dough out onto a lightly floured work surface. Divide into two pieces and shape each into a rectangle about an inch thick. Wrap with plastic and refrigerate at least 30 minutes or up to 1 day.

Preheat oven to 375 F/190 C. Line two baking sheets with parchment or silicone baking mats.

Roll out dough. Place dough between two pieces of plastic wrap and roll it out to 1/8-inch thick. It really helps to give the block of dough a good whacking with the rolling pin to get it started. We whack it from left to right, rotate the dough, and whack again.



Rolling between pieces of plastic wrap is the way to go for sticky doughs. It makes it so easy!

Cut crackers. Using a knife, or a pasta cutter, slice out diamond-shaped crackers about 1- to 1 1/2-inches on a side and transfer to the baking sheet. These do not spread, so you can put them close together.



The diamond shapes are nice for these crackers, and cutting them with a fluted pasta wheel gives added bits of crispness.

Bake. Slide the sheets into the oven and bake until the crackers are dry to the touch and lightly browned around the edges.


Source: http://scratchinit.halversen.com/2013/09/corn-bread-crisps/

 

[sister herb]

Parmesan-Basil-Cheddar Stars

2 1/2 cups (10 oz.) freshly shredded sharp Cheddar cheese
1/2 cup butter, softened
3 tablespoons half-and-half
1 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 1/2 cups grated Parmigiano-Reggiano cheese
3 tablespoons finely chopped fresh basil

Preparation

Preheat oven to 350 F/175 C.

Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, Parmigiano-Reggiano cheese, and basil, beating just until combined.

Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll to 1/8-inch thickness. Cut with a 1 1/2-inch star-shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

Source: http://www.myrecipes.com/recipe/parmesan-basil-cheddar-stars-50400000125322/

 

[Tabassum07]

Additional note to others: make sure the parmesan cheese or other cheeses you use are halal.. that is, they only use microbial rennet and not pork/beef rennet.

 

[sister herb]

Additional note to others: make sure the parmesan cheese or other cheeses you use are halal.. that is, they only use microbial rennet and not pork/beef rennet.

Thanks for reminding this. And like in every recipes here or where ever you find them, make sure the origin of ingredients is really halal.

 

[sister herb]

Small Sweet Potato Bites

Ingredients(About 20)

Sweet potato 250 g
Unsalted butter 15 g
Heavy cream 2 tablespoons
Granulated sugar 2 tablespoons
Condensed milk 1 tablespoon
Black sesame seeds 1 tablespoon (optional)
Egg yolk 1
Vanilla extract 2, 3 drops

Steps

Steam the sweet potato (microwave or boil, either is OK).

Smash the steamed sweet potato. Add the butter, granulated sugar, heavy cream, condensed milk, and egg yolk and mix well. Then add the vanilla extract.

If you're making the black sesame and plain version, first put half of the plain portion in a pastry bag.

Add black sesame to the remaining half.

Squeeze on a baking sheet and bake at 200 for 20 minutes. Please adjust the time according to your microwave.

And they're complete. The plain version is in the forefront (3 to 4 cm in diameter).

And here's the black sesame (3 to 4 cm in diameter).

Plain topped with black sesame. These are a little big (diameter of 5 cm).

You can serve them with tea.

Source: https://en.cookpad.com/recipe/1594349