Deluxe Mini-Muffin Pan Recipes

As promised.....


Cherry Tassies

Ingredients:
1 1/4 c. butter (softened)
2 1/4 c. powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla
1 egg
2 1/2 c. flour
1/2 c. finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries WITH stems, drained
Coarse Sugar

1. Preheat oven to 350 degrees. In a large mixing bowl beat butter for 30 seconds. Gradually beat in 1 1/2 c of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.
2. Place remaining 3/4 c. powdered sugar in shallow dish. Shape dough in 1 inch balls; roll in powdered sugar. Press each ball into the bottom and sides of the Deluxe Mini-Muffin Pan with the Mini-Tart Shaper.
3. Place cherry, stem side up, in each cup. Bake for 10-12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 5 minutes in pan. Carefully transfer to Stackable Cooling Rack. To cool completely. Makes 48 TASSIES.
To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving.
(I found this recipe in my December 2008 Better Homes and Gardens magazine. I love BHG!)

Peanut Butter Cookie Cups

2 1/4 c. Peanut Butter Cookie mix (either a 17 1/2 oz package OR your favortie Peanut Butter Cookie dough recipe*
36 miniature peanut butter cups, unwrapped

Preheat ove to 350 degrees. Prepare dough. Roll the dough into 1 inch balls. Place in greased Deluxe Mini-Muffin Pan and press dough evenly onto bottom and up sides with the Mini-Tart Shaper. Bake for 11-13 minutes or until set. Immediately place a beanut butter cup in each cup; press down gently. Cook for 10 minutes; carefully remove from pans. Yield: 3 dozen.

*My Favorite "Peanut Butter Icebox Cookie" Recipe:
2 c. flour
3/4 tsp baking soda
1/2 c. butter, at room temperature
1/2 c. peanut butter
1/3 c. granulated sugar
1/3 c. firmly packed light brown sugar
1/4 c. milk
1 tsp. vanilla
(This recipe comes from Reader's Digest's "Like Grandma Used to Make" cookbook.)

Mini Carrot Cake Cups

Cups:
1 pkg. yellow cake mix (9 oz.)
1 1/2 tsp allspice
1 egg
2 Tbsp. vegetable oil
2 medium carrots, peeled, divided

Filling & Garnish:
6 oz. cream cheese, softened
3/4 c powdered sugar
1/2 c. thawed frozen whipped topping
Chopped walnuts (optional)

1. Preheat oven to 350 degrees. Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix 'N Scraper until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 3/4 c of carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among wells, filling wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
2. Meanwhile, in clean Classid Batter Bowl, whisk together cream cheese and sugar until smooth; flold in whipped topping. Spoon cream cheese mixture into a resealable plastic bag; secure bag and set aside.
3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentions. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Snip corner of cream cheese-filled bag with Professional Shears; pipe filling evenly into cups. Garnish cups with chopped walnuts(Chopped with the Food Chopper) and reserved grated carrots, if desired.
Yield: 24 tartlets.

(This recipe is from The Pampered Chef Fall/Winter 2009 Season's Best Recipe Collection. It is only $1.00!!!!!)

Find more Fabulous Recpies for your Deluxe Mini-Muffin Pan.....

Bacon-Cheddar Bites
Mini Carrot Cake Cups
Taffy Apple Tartlets...................All found in the Season's Best Recipe Collection Fall/Winter 2009

Quiche Lorraine Tartlets.........Found in Season's Best Recipe Collection Spring/Summer 2009

Mini Ham Puffs
Savory Vegetable Mini Quiches
Pecan Tassies...............................All found in The Pampered Chef ALL THE BEST cookbook

Pampered Chef Products used in this post:
#1606 Deluxe Mini-Muffin Pan
#1590 Mini Tart Shaper
#1587 Stackable Cooling Rack
#2230 Classic Batter Bowl
#2258 Adjustable Measuring Spoons
#1659 Small Mix 'N Scraper
#1088 Professional Shears
#2585 Food Chopper

To purchase these items or any other Pampered Chef products visit my website at
pamperedchef.biz/amandablazzard

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