Chocolate Coconut Mini Bundt Cake

Source - http://starryphotography.blog.com/2012/06/23/chocolate-coconut-mini-bundt-cake/

Ingredients

1/2 cup whole wheat flour

1/2 cup all purpose flour

3/4 cup of brown sugar (NOT packed)

1/2 cup cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1 cup unsweetened apple sauce

1 egg, lightly beaten

3/4 cup of unsweetened almond milk (I used vanilla)

1 tsp vanilla

1 tsp coconut extract

1/4 cup dark chocolate chips

1/4 cup unsweetened coconut flakes

Frosting:

3/4 cup powdered sugar

1 tbsp unsweetened almond milk

1/2 tsp coconut extract

small amount of baking chocolate to melt

Directions

Preheat oven to 350° and grease mini bundt cake pan. (If you don’t have a mini bundt cake pan a normal bundt cake pan would work just fine or even just a regular cake pan.)

Mix all dry ingredients together in a separate bowl.  Mix all wet ingredients together.  Slowly add dry ingredients into wet until well incorporated.  Fold in chocolate chips and coconut.

Pour mixture into pans until about 3/4 full.  Bake for 25-30 minutes or until a toothpick pushed into the center of  a cake comes out clean.  Flip cakes out of pan onto a cooling rack and allow to cool for about 15 minutes

While cakes are cooling mix powdered sugar, almond milk, and coconut for one frosting.  Melt chocolate for additional drizzle.  Once cakes are cool use a spoon to drizzle both frostings across the tops of the cakes.

Chocolate Mint Oreo Cupcakes

For the cake:

1 box Devils Food Cake Mix
1 small box (3.9oz) Chocolate Instant Pudding
1 cup vegetable oil
3/4 cup milk
4 eggs
24 Cool Mint Oreos

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2. Place one Cool Mint Oreo in the bottom of each cupcake liner.
3. In medium bowl combine cake mix, chocolate pudding, vegetable oil, milk and eggs.
4. Beat with electric mixer until incorporated and then continue mixing 1-2 minutes.
5. Scoop batter over top of Oreos in cupcake liner.
6. Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
7. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
8. Once cupcakes are completely cool frost with Crushed Oreo Mint Frosting.

For the icing:
2 sticks unsalted butter, room temperature
1 cup vegetable shortening
6 cups confectioner’s sugar
3 Tbsp milk
1 tsp mint extract
green food coloring
12 Cool Mint Oreos, crushed

1. In bowl of stand mixer beat butter and vegetable shortening until creamy.
2. Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
3. Add milk 1 Tbsp at a time as needed until reach desired consistency.
4. Add mint extract and a few drops of green food coloring to tint to desired color.
5. Mix in crushed Oreos.
6. Place icing in piping bag and snip off tip to create a large hole. Swirl icing on top of cupcakes.
7. Garnish cupcakes with 1 Cool Mint Oreo cookie on top if desired.

NO BAKE MINI RASPBERRY CHEESECAKES

Source - http://eatgood4life.blogspot.com.au/2012/04/no-bake-mini-raspberry-cheesecakes-for.html

Ingredients: 

Yields 8-10 mini cheesecakes 

Filling: 

1/2 cup confectioner’s sugar (You can use 3/4 cup if you like)

1 tablespoon Agar powder (you can use gelatin instead)

1/4 cup hot water 

8 oz low fat cream cheese

1/4 cup heavy cream

10 oz organic raspberries ( I used frozen previously thawed out, if you use fresh ones just mush up a bit with a fork before folding into the mixture so that you get the bleeding effect)

Crust:

1/3 cup oats

1 tablespoon chia seeds

8 graham crackers

4 tablespoon butter, melted

1 tablespoon soy milk 

1 tablespoon dark cocoa powder

In a food processor pulverized the oats and cookies. Transfer to a bowl and add in the cocoa powder and chia seeds. Incorporate the melted butter and soy milk and combine. Press mixture down onto the mini cheese cake pan molds with removable bottom.

In a bowl mix heavy cream, confectioner’s sugar, and cream cheese. In another bowl dissolve the agar powder (or gelatin) in 1/4 cup hot water and add to the cream cheese mixture. Incorporate well. Carefully fold in the raspberries.

Divide filing among the cheesecake molds and refrigerate over night.

Place in the freezer 1 hour before serving to ensure a well set up cheesecake.

Decorate as desired.

Mini Peanut Butter Cups in a Jar

Source - http://ohsheglows.com/2012/04/03/mini-peanut-butter-cups-in-a-jar/

Yield: 5 (125ml) mason jars

For the crust:

• heaping 1/2 cup + 2 tbsp graham cracker crumbs (10 squares) or use homemade PB graham crackers
• 1.5 tbsp pure maple syrup (or other liquid sweetener)
• 1 tbsp coconut oil (or Earth Balance)
• 2.5 tsp cocoa powder

For the filling:

• 200 grams soft/silken organic tofu, roughly chopped
• 1/4 cup natural peanut butter
• 1/2 cup Sucanat or brown sugar, processed into powder (or 3-5 tbsp icing sugar)*see question #6
• 1 tbsp almond milk
• 1 tsp pure vanilla extract
• salt, to taste

For the chocolate shell:

• 2.5 tbsp dark chocolate chips
• 1.5 tsp coconut oil (or Earth Balance)

1. If making homemade powdered sugar, add 1/2 cup of Sucanat (or brown sugar) into a high-speed blender and blend until a powder forms. Set aside, but leave the lid on as it needs to settle.

2. In a food processor, process the crust ingredients until crumbs are a bit damp. Add 2 tablespoons of the crust into each jar. Spread out evenly and flatten with fingers.

3. Quickly wipe out the processor bowl. Now add the filling ingredients and process until silky smooth, scraping down the sides as necessary.

4. Add 3 tablespoons of filling into each jar and spread gently with a spoon. Place jars into freezer, uncovered, for about 30 minutes to firm up a bit.

5. Remove jars from freezer and melt the chocolate on the stove-top or microwave. Spoon 1 teaspoon of melted chocolate on top of the filling. Quickly, twist the jar around to coat all sides. Repeat for the rest. chill in the fridge or freezer to firm up the chocolate or just dig in as is!

Mini Shells and Cheese Ramekins

Source - http://www.theknead4speed.com/2010/08/lets-go-somewhere-where-theres-cheese/

Yield: two 6-ounce or one 10-ounce ramekin(s)

• 2.5 ounces mini shells pasta
• 1 Tablespoon unsalted butter
• 1/8 teaspoon all-purpose flour
• 1/4 cup skim milk
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• dash of cayenne pepper
• ground black pepper, to taste
• 2 ounces (about 1/2 cup) shredded mild or sharp cheddar cheese
• 2 Tablespoons shredded Parmesan cheese
• 1.5 Tablespoons shredded Parmesan cheese, divided (for topping)

1. Preheat oven to 375 degrees F and lightly grease two 6-ounce ramekins with butter or cooking spray.
2. Place a small pot of water over high heat.  Bring water to a boil and then add shell pasta.  Cook for 8 minutes and drain.
3. Melt butter in a separate saucepan over low heat.  Add flour, stirring with whisk.
4. Once butter appears slightly foamy, add milk and cook until smooth.  Turn off heat.
5. Add cheese and seasonings to hot butter mixture, stirring to combine.  Add cooked shell pasta and stir well.
6. Divide shells and cheese between ramekins.  Divide 1.5 Tablespoons Parmesan cheese and sprinkle onto pasta.
7. Bake for 11-13 minutes and serve.

Mini Chocolate Peanut Butter Cupcakes

Source - http://sprinklecharms.blogspot.com/2012/05/mini-chocolate-peanut-butter-cupcakes.html

CHOCOLATE CUPCAKES

printable recipe

1 cup butter, softened

1 cup sugar

1 1/2 cups flour

1 1/2 tsp. baking powder

4 tbsp. Cocoa powder

4 eggs

1/2 cup buttermilk

1 tsp. vanilla extract

Preheat the oven to 350 degrees F.

Cream butter and cocoa powder until completely combined.

Add sugar and beat well. 

Add eggs and vanilla.

Add baking powder and half of flour.

Add buttermilk and combine.

Add remaining flour and mix until combined.

Fill lined mini cupcake tins 2/3 full. (I put the batter into a gallon sized plastic bag, cut the tip of the bag off, and pipe the batter into the cupcake tins.) Do not overfill the cupcake tins!

Bake for 12 minutes, or until inserted toothpick comes out clean.

Remove from pan and allow to cool completely.

PEANUT BUTTER FROSTING

6 tbsp. butter (room temperature)

2 1/2 cups powdered sugar

1/2 tsp. salt1 cup creamy peanut butter

1/2 tsp. vanilla

Milk to achieve desired consistency (about 1/2 cup)

Cream butter and peanut butter.

Add vanilla and salt.

Gradually add powdered sugar by 1/2 cup, alternating with splash of milk until desired consistency is achieved.

Frost cooled cupcakes.

Melt baking chocolate to drizzle on the top of cupcakes. Sprinkle with mini chocolate chips. 

yields 5 dozen mini frosted cupcakes

pure2raw recipe: triple layer chocolate protein brownie mini cakes

Source - http://www.pure2raw.com/2012/03/sugar-free-chocolate-protein-brownie-cake-recipe/

prep-time: about 5-8 minutes

sets for about 2-3 hours in freezer then you enjoy at room temperature and store in freezer or refrigerator.

makes 12 mini brownie cakes or one large 8-9 inch cake

Ingredients:

Bottom brownie cake layer-

1/2 cup any nut flour/meal (we used ground cashews)

1/3-1/2 cup hemp seeds

2 teaspoons vanilla

pinch sea salt

1/2 cup + 2 tablespoons cocoa (we used raw cacao because we just love it)

2-3 tablespoons xylitol or coconut sugar**

2-3 tablespoons water

Directions:

**for those that want to use a liquid sweetener like agave nectar or maple syrup or honey please omit the water. and adjust taste accordingly. plus the 2 tablespoons of cocoa can be optional, we just wanted a rich chocolate flavor.

place your nut flour (ground nuts of any sorts) and hemp seeds in a food processor (or blender would work) along with your vanilla, sea salt, cocoa powder, and sugar of choice. begin to pulse till combined. texture will be a light brownie cake like texture. not too wet but not too dry.

take your brownie cake layer and press into your pan. we used our favorite mini cheesecake pan, but you could use a 8 or 9 inch cake square or circle pan. begin to press cake batter into pan. set aside.

next make your protein frosting layer!

Protein Frosting Layer – we like to call it our sludge

1 scoop Vega performance protein powder (you could use any protein powder of your liking, we would say it is about 1/4 cup worth of protein, maybe)

4-5 tablespoons water*

1/8 teaspoon flavoring of choice – optional – we did 1/8 tsp peppermint extract

you may add in additional sweetness if needed, we did not

place protein powder in a cup, add in your flavoring if desired. then slowly add in your water. * REPEAT – to do this slowly! as you want a fairly thick consistency for it.

then place your protein frosting on top of your brownie cake layer. you will have to use a spoon or spatula for this part to help spread it over the brownie.

Next make your avocado mousse layer-

1 avocado

1 medium-large banana

1/2-3/4 teaspoons flavoring of choice – again we used peppermint extract

2 tablespoons coconut oil

**can add in a little lemon juice to help prevent the avocado from browning.

place avocado, banana, flavoring and coconut oil into your blender or food processor and pulse till smooth and creamy. you may set your avocado mousse in fridge for about 5 minutes if you would like. sometimes that helps with building it, without it being too soft.

then you just start layering your avocado mousse layer on top of your other two layers. set in freezer for about 2-3 hours to set. bring out of freezer and let come to warm temperature for about 5-10 minutes. and enjoy!

Lasagna Cupcakes (aka mini lasagnas)

Source - http://www.framedcooks.com/2010/08/lasagna-cupcakes-2.html

INGREDIENTS

One cup of your favorite pasta sauce

1 lb hamburger meat

18 wonton wrappers

8 ounces mozzarella cheese , grated

3 ounces parmesan cheese , grated

4 ounces ricotta cheese

DIRECTIONS

1. Preheat oven to 375 degrees and spray 6 serving muffin tin with Pam

2. Cook hamburger meat, season to taste, drain.

3. Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).

Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 3 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.

4. Bake until the lasagnas are nicely browned, about 20 minutes.

5. Let cool in the pan for about 5 minutes, then run a knife around the edges and remove from pan.

Peanut Butter/Nutella Mini Cheesecakes

Source - http://www.justeverydayme.com/mini-peanut-butter-nutella-cheesecakes/

Adapted from Snappy Gourmet.

Ingredients:

1 cup finely crushed chocolate graham crackers
3 tablespoons unsalted butter or margarine, melted
2 (8oz.) packages cream cheese, softened
1/2 cup peanut butter or 1/2 cup nutella or to make half a batch of each, 1/4 cup peanut butter and 1/4 cup nutella
2/3 cup granulated sugar
1 tablespoon flour
1 teaspoon vanilla
2 eggs

For the Ganache:
Note: I had a ton of ganache left over. You could easily halve these ingredients.
1 (12oz.) bag semi-sweet chocolate chips
1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
2. In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners.
3. If you are making all peanut butter cheesecakes or all nutella cheesecakes: In a large mixing bowl, mix together cream cheese, 1/2 peanut butter or nutella, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.
4. If you are making half peanut butter and half nutella cheesecakes: In a medium mixing bowl, mix together one 8 oz. package cream cheese, 1/4 cup peanut butter, 1/3 cup sugar, 1/2 tablespoon flour, and 1/2 tsp vanilla until well combined. Beat in one egg until mixed in well. In a second mixing bowl, mix together the 1/4 cup nutella and the remaining sugar, flour, and vanilla until well combined. Beat in the remaining egg until mixed in well.
5. Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.
6. When they are cooled completely, place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake.
7. Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.

Note: Make sure the cream cheese is softened when you mix it in. If you’re using it straight out of the fridge, you can microwave it for 10-20 seconds to soften it.

Makes 12 Mini Cheesecakes.

Mini Chocolate Covered Peanut Butter Cookies
 

Source - http://cookingclassy.blogspot.com/2011/12/mini-peanut-butter-chocolate-covered.html

Yields about 3 Dozen

Ingredients:
1 recipe Peanut Butter Bite Size Cookies
1 cup milk chocolate chips
2 tsp vegetable oil


Directions:
Cook Peanut Butter Bite Size Cookies according to directions.  Allow to cool.  In a microwave safe bowl, melt chocolate chips with vegetable oil on 50% power in 30 second intervals, stirring after each interval until melted and smooth.  Pour melted chocolate into a small ziploc bag and seal.  Snip a tiny tip off the edge and drizzle chocolate over mini peanut butter cookies.  Allow chocolate to harden in refrigerator or on counter top (it just takes longer), or enjoy with warm melted chocolate if you can’t wait =).  Store cookies in an airtight container.