Cooking Archives - Page 3 of 562 - Garden Seeds and Honey Bees

Chocolate Sunflower Butter Cups

Special Supplies:

*Candy/Cupcake Liners, small or medium

*Mini Cupcake pans

*Makes around 23 chocolate sunflower butter cups

Ingredients:

*1/2 cup Sunflower Butter, oil drained off

*1/4 cup Powdered Sugar; add more if needed to make less sticky forming flat disks

Pinch Sea Salt, literally a pinch

*1-2 (3.5 ounce) Ghirardelli Intense Dark 72 percent Cacao or 3.5 ounces to 7 ounces Ghirardelli Bittersweet Chocolate Chips 60 percent

*1/2 to 1 teaspoons Coconut Oil, like LouAna

Instructions:

In a small mixing bowl add sunflower butter, Powdered Sugar and salt. Mix until combined. Place in the fridge while melting chocolate.

In a Wilton type melting pot or in a double boiler on medium-low, add the chocolate and coconut oil. Melt and stir occasionally.

Add candy/cupcake liners to mini muffin/cupcakes pans. Then add half of the melted chocolate to the bottoms of around 23 cups. Place cups in the freezer 20 minutes.

Remove from freezer and add 1/4 to 1/2 teaspoon of the cold sunflower butter filling, roll into ball and a make a disk add to the center of each set chocolate cup. Add to the top the remaining melted chocolate to the top of filling filled cups. Tap down pan on counter making sure the filling is covered with melted chocolate.

Then refrigerate at least 1 to 2 hours. Store in a cold/cool dry place or freeze.

Enjoy!

Lindy

Mini Pumpkin Pie

Preheat: 350*F. Bake for 40-45 minutes or until pumpkin filling is set.

Makes around 24 mini pies.

Special Supplies:

*2 Cupcake/Muffin Pans

*3 inch Round Cookie Cutter, ruffled or plain

Pumpkin Filling:

Ingredients:

*2 and 1/2 cups Pumpkin Purée

*1/2 to 3/4 Cup Brown Sugar

*1/2 cup Melted Butter, 1 stick

*1/2 cup Milk

*2 Eggs, slightly beaten

*1 teaspoon Vanilla Extract

*1/4 teaspoon Sea Salt

*1 teaspoon ground Cinnamon

*1/8 teaspoon ground Ginger

*1/8 teaspoon Allspice

*Dash Nutmeg

Instructions:

In a mixing bowl add: Pumpkin, sugar, butter, milk, eggs, vanilla, salt, cinnamon, ginger, allspice and nutmeg. Stir/whisk together until well combined. Set aside.

Pie Crust:

*2 refrigerated Pillsbury Pie crust or your favorite Pie Crust recipe etc…

Instructions:

Remove pie crust dough from the fridge and let sit for 15 minutes or until dough rolls out easily. Roll out the dough making the circle a little bigger. Then cut out 12 circles and add each circle to a Pam sprayed cupcake/muffin pan, form/press each circle of dough to each cup. Note: If using a silicone pan no need to spray. Fill each cup with pumpkin pie filling, fill to the top of crust.

Bake until filling is set.

Stabilized Whipped Cream:

Ingredients:

*1 and 1/2 cups Heavy Whipping Cream

*2 tablespoons Powdered Sugar

*1/2 cup Sour Cream, like Daisy

*1 teaspoon Vanilla Extract

*Pinch Sea Salt, literally

Instructions:

In a stand mixer on medium-high speed with whisk attachment, whip cream and powdered sugar until soft peaks and then add sour cream and whip until stiff peaks. Then stir in vanilla and salt or whip in for 15 seconds.

Add whipped cream to piping bag with star tip, use star tip of choice or pipe on as desired.