I recently made a bunch of bite-sized treats (and cookies) for a party some friends of mine were having. A lot of brainstorming went into what I should make. I was all over the place with ideas. At one point I was actually thinking of making petit fours, but, I quickly nixed that idea when I couldn’t find or come up with a recipe that would be completely foolproof. I knew I was going to make cheesecake brownie bites (which are always a hit, you can find the recipe here), Raspberry Ripple Cupcakes, Rugelach (another hit), Chocolate Chip Cookies and Peanut Butter Cookies, but, I wanted something new to make. So, after some random Google searches I settled on Mini Fruit Tarts. They seemed simple enough, and, I made things even easier for myself when at the last minute I decided to buy frozen phyllo shells instead of making the dough myself.
I found these phyllo shells at my local supermarket in the frozen food section. To prep the shells I simply placed them on a baking sheet and baked them in a 350 F preheated oven for four minutes to make them crispy.
While they were cooling I made the filling. I combined mascarpone cheese, heavy whipping cream and confectioners’ sugar in a large bowl and used a handheld mixer to beat the ingredients until stiff peaks formed. I transferred the mixture to a piping bag fitted with a medium-sized round piping tip and piped the filling into each of the shells, but, you could use a small spoon to spoon the mixture into them as well. I then placed the filled tarts in the refrigerator while I chopped up strawberries and kiwis to top them. Once the fruit was ready I topped each of the tarts with a piece of strawberry and kiwi and a blueberry. I honestly think that I had 45 tarts done in less than an hour. You can’t beat that!
Here are some pics of all the desserts I made. Oh yeah, at the last minute (the night before) I decided to make mini carrot cupcakes as well. I ended up using my go-to Carrot Cake recipe and since I didn’t halve it I ended up with about 100 mini cupcakes. I only ended up frosting half of them and the rest ended up being the perfect little snack to munch on.
Mini Fruit Tarts
3 boxes of phyllo shells*
1 cup mascarpone cheese
1 cup heavy whipping cream
5 tablespoons confectioners’ sugar
Fruit for topping**
*I used Athens Phyllo Shells, each box contains 15 shells
**I used chopped strawberries and kiwis and blueberries
Preheat the oven to 350 F. Place phyllo shells on a large baking sheet and bake for 3-5 minutes. Remove from the oven and let cool on the pan.
In a large bowl combine the mascarpone cheese, heaving whipping cream and confectioners’ sugar and using a handheld mixer beat the ingredients until stiff peaks form.
Transfer the mixture to a piping bag fitted with a round tip and pipe the mascarpone cream into the cooled shells. You could also use a spoon to spoon the mixture into the shells.
Top with your desired fruit and chill until ready to serve.
Happy National S’mores Day! Will you be enjoying the campfire treat today? Truth be told, I had my first actual s’more last year and I must admit it was pretty good. I am not a big marshmallow fan so I think that’s why I never tried one, also, I’ve never been camping. Although you don’t have to go camping to have a s’more. Last year friends and I made them for dessert after a BBQ by roasting the marshmallows over sterno gel chafing fuel. Believe it or not, it actually worked! For today’s s’more treat I made S’more Brownie Bites.
I started by making the brownie batter. I melted a stick of butter in a small saucepan and then added in mini chocolate chips and whisked it until it was melted and smooth. I transferred this a medium bowl and stirred in sugar, eggs and vanilla extract. Using a hand mixer I then beat in all-purpose flour. And finally I stirred in mini chocolate chips. Now, the recipe called for quinoa flour along with all-purpose flour. I decided to omit the quinoa flour and just used all-purpose flour. I honestly didn’t want to spend money on quinoa flour which I probably wouldn’t use again and it didn’t seem necessary to the outcome of the recipe. I even researched making my own quinoa flour, but, it just didn’t seem worth the time and effort. Sorry if I sound so negative, but, I’ve finally learned that tweaking a recipe to the ingredients you have on hand is obviously much easier but also builds one’s confidence in the kitchen and you truly learn what works and doesn’t work. Back in the day, I would avoid a recipe if it included an ingredient not readily available or a bit on the pricier side, but, now I look for ways to make the recipe work with what I have on hand.
Once the batter was ready, using a small cookie scoop, I filled a mini cupcake pan, which I lined with liners, with the batter. Next, I pressed three mini marshmallows into each of the brownie bites and then topped them with crushed graham crackers. Here’s my simple trick for crushing graham crackers… Break them up a little and add them to a quart-size Ziploc bag. Seal the bag, removing the air, and then using a rolling pin, roll the graham crackers to crush them to your desired consistency. I opted to leave the graham crackers with little pieces to give the tops of the brownie bites a little texture to them.
After baking in a 350 F preheated oven for about 12 minutes they were ready! One downfall of baking marshmallows is that they melt considerably, so removing the brownie bites from the pan wasn’t as easy as just removing basic cupcakes. I let them cool for a few minutes before removing them so that could have been part of the problem, but, I also didn’t want to remove them right out of the oven since I wanted the brownies to settle a little before removing them. Removing them too soon could have resulted in smooshed brownie bites. Regardless, they still tasted yummy! The extra mini chocolate chips in the batter really added another level chocolate goodness to the brownie part and the marshmallows were perfectly melted into the brownies.
S’more Brownie Bites
3-4 large graham crackers, finely crushed
1 stick unsalted butter
1 ¼ cups mini chocolate chips
½ cup sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour*
*Original recipe called ½ cup all-purpose flour & ½ cup quinoa flour
Preheat the oven to 350 F. Line a mini cupcake pan with papers liners and set aside.
In a small saucepan, melt the butter over low heat. Remove from the heat and add in ¾ cup of the mini chocolate chips. Whisk until the chocolate chips have melted and the mixture is smooth. Transfer to a medium bowl and whisk in the sugar, eggs and vanilla. Using a handheld mixer, gradually beat in the flour until the mixture is smooth and thick. Finally, whisk in the remaining ½ cup of mini chocolate chips.
Using a small cookie scoop, fill each paper line with the batter. Press 3 mini marshmallows into the center of the batter and then sprinkle with graham cracker crumbs. Bake in the preheated oven for 10 to 12 minutes, the marshmallows will be puffed and lightly golden. Let cool for 20 minutes and enjoy!
Recipe From Food Network