Muffin Tin Chef (18 page)

If Reese's peanut butter cups are one of the most desirable corner store treats, what would a DIY version stuffed with pistachio butter, spiked with chile, and adorned with a whisper of fleur de sel be? One word: awesome! You can skip the step of skinning the pistachios before grinding, but the centers of the cups won't be as bright green. Use leftover pistachio butter as you would its peanut brethren on toast, crackers, or another batch of these gems.
Serves 12 V, G, F

Bring a small pot of water to a boil. Add the pistachios and boil for 5 minutes. Drain and rinse under cold water. Working in batches, place the pistachios on a clean kitchen towel, fold, and rub off the skins. In a small dry skillet over medium heat, toast the pistachios until fragrant, about 4 minutes. Let cool.

Place the pistachios and olive oil in a food processor or high-powered blender and grind until smooth and buttery. Wipe down the sides as needed.

Line 24 mini muffin cups with paper liners. Melt the chocolate in a double boiler or a heatproof bowl placed over a saucepan of lightly simmering water, stirring regularly. Or, microwave the chocolate in a large microwave-safe bowl in 25-second increments on high power, stirring after each interval until melted. Stir in the chili powder or cayenne pepper. Drop 2 teaspoons of melted chocolate in each of the prepared muffin cups. Place 1 teaspoon pistachio butter on top followed by another 2 teaspoons melted chocolate. Sprinkle fleur de sel on top. Freeze until set, about 2 hours.

 

PISTACHIO BUTTER—DARK CHOCOLATE CUPS,
page 140

 

RASPBERRY SEMIFREDDO WITH PECAN CRUST,
page 142

For those of us that don't own an ice cream maker, Italian semifreddo, literally meaning “partially frozen,” is a delicate, ice cream—like creamy treat within grasp. Its wonderful texture is achieved by incorporating air into the raspberry-cream mixture.
Serves 12 V, F

Line 12 medium muffin cups with paper liners. In a medium bowl, stir together the graham cracker crumbs, pecans, and maple syrup until everything is moist. Divide the mixture among the prepared muffin cups and press down to flatten contents.

Combine the raspberries, sugar, and vanilla extract in the bowl of a food processor or blender container and puree. Pour the puree into a large bowl. Whip the cream in a second large cold bowl using a cold whisk or electric mixer on medium speed just until soft peaks form. Fold the cream into the puree using a rubber spatula, working from the bottom of the bowl, until there are no signs of the cream. Pour the mixture into the muffin cups and level the tops. Cover with plastic wrap or aluminum foil and freeze until firm, at least 4 hours.

Unmold and place in a zip-top bag for storage in the freezer. When ready to serve, let sit at room temperature for about 20 minutes to soften, and top with shaved dark chocolate, if desired.

Having ready-to-bake homemade muffins in your freezer is so convenient for those times when you have a muffin craving but lack the time or energy to make them from scratch.
Serves 12 V, F

In a large bowl, stir together the flour, baking powder, baking soda, ginger, and salt. In a second large bowl, lightly beat the eggs. Whisk in the buttermilk, oil, sugar, lemon zest, lemon juice, and vanilla extract. Add the dry ingredients to the wet ingredients and stir gently to combine. Fold in the raspberries.

Divide the mixture among 12 medium muffin cups, place 3 raspberries on top of each, and freeze until solid, about 3 hours. Unmold and transfer the frozen muffin batters to a zip-top bag until ready to bake.

When ready to bake, preheat the oven to 350°F. Place the muffins back into the muffin cups and bake until an inserted toothpick comes out clean, about 30 minutes. Let cool for several minutes before unmolding.

As a lover of all things sour, whenever local fresh tart cherries are in season and available at our farmers' market, I grab them. They really make these pops, well, pop in your mouth. Packaged pitted frozen cherries can also be used for this recipe.
Serves 12 V, G, F

In a small saucepan over high heat, bring the water to a simmer. Turn off the heat, add the mint, and let steep for 15 minutes. With a slotted spoon, remove the mint from the pan and discard. Add the sugar to the water and heat over medium-low heat until dissolved, stirring regularly.

Place the sweetened mint water, cherries, and lemon juice in a blender and puree until the cherries have broken down. Divide the mixture among 24 mini muffin cups or 12 medium muffin cups and cover with a sheet of foil. Using a sharp knife, make small slits in the foil in the middle of each filled muffin cup and slide in a Popsicle or coffee stirring stick. (The foil holds the sticks in place as the mixture freezes). Freeze until solid, about 4 hours.

Unmold the pops and place in a zip-top bag for storage in the freezer. If you have trouble unmolding the frozen cups, try placing the bottom of the muffin tray in warm water for several seconds, being careful not to thaw the pops.

 

SOUR CHERRY—MINT POPS,
page 144

 

FROZEN BERRIES WITH WHITE CHOCOLATE CASHEW CREAM,
page 146

Ripe berries are one of the gastronomic highlights of summer, and I can't think of a better use for them than this luscious treat. The berry combination below is just a guideline. Use any mixture you desire based on what's in season. I enjoy eating these straight out of the freezer, but you can also let them soften at room temperature for several minutes. Betchya you can't eat just one!
Serves 12 V, G, F

To make cashew cream, place the cashews in a bowl, cover with water, and soak for at least 2 hours. Drain and place in a blender along with barely enough fresh water to cover the nuts. Blend until smooth, 1 to 2 minutes.

To make the chocolate mixture, heat the cashew cream, white chocolate, and vanilla extract in small saucepan over low heat, stirring regularly, until the chocolate has melted. Line 12 medium muffin cups with paper liners, and divide the blueberries, currants, and raspberries among the cups. Pour the chocolate mixture evenly over the berries and freeze until solid, about 4 hours.

Unmold the chocolate-berry cups and place in a zip-top bag for storage in the freezer until ready to serve.

Who needs Popsicle molds when you have a trusty muffin tin? These are a great way to satisfy sweet cravings without wrecking your waistline. The combination of Greek yogurt, basil, and cantaloupe with a whisper of honey hits all the right notes: sweet, creamy, fresh. Gorgeous.
Serves 12 V, G, F

Scoop out the flesh of the cantaloupe, discarding the seeds, and place in a blender along with the remaining ingredients. Process until well combined. Add more water if the mixture is too thick.

Divide the mixture among 24 mini muffin cups or 12 medium muffin cups and cover with a sheet of foil. Using a sharp knife, make small slits in the foil in the middle of each filled muffin cup and slide in a Popsicle or coffee stirring stick. (The foil holds the sticks in place as the mixture freezes). Freeze until solid, about 4 hours.

Unmold the popsicles and place in a zip-top bag for storage in the freezer. If you have trouble unmolding the frozen cups, try placing the bottom of the muffin tray in warm water for several seconds, being careful not to thaw the pops.

Coffee-spiked ice cream, chocolate, and pecans—oh, my. You can purchase chocolate wafers and crush them into very small bits in a food processor or by placing them in a zip-top bag and using a rolling pin. Chocolate crumbs are also available in the baking supply section of most supermarkets.

The cappuccino-coconut ice-cream from Coconut Bliss is outstanding, but you can use your preferred brand. Make sure to use paper liners for these.
Serves 12 V, F