Muffin Tin Chef (19 page)

Line 12 medium muffin cups with paper liners. In a medium bowl, stir together the chocolate crumbs and butter. Divide the mixture the prepared muffin cups. Press down to compact the contents.

In a second medium bowl, stir together the ice cream, dark chocolate, pecans, vanilla extract, cinnamon, and nutmeg. Spoon the mixture into the muffin cups on top of the crumb crust. Sprinkle the tops with cocoa nibs, if using. Freeze until solid, about 3 hours. Unmold the cappuccino cups (leaving the paper liners on) and store in a zip-top bag in the freezer.

Stoneware and well-performing mini muffin tins.

 

Makers of the outstanding Flexipan muffin trays. Bid adieu to stressful unmolding.

 

Non-stick muffin cup parchment paper liners.

 

An assortment of silicone and sturdy metal muffin tins.

A dizzying array of dried beans, flours, and grains. Bob, you rock!

 

Gourmet-tasting olive oil without the hefty price tag.

 

A good source for organic canned items such as beans packed in BPA-free cans.

 

Delicious whole-grain rice varieties, gluten-free pasta, and brown rice syrup.

 

Forward-thinking company supplying hemp foods such hemp seeds, hemp milk, and hemp protein powders.

 

Your best bet for superior matcha green tea powder. I'm particularly fond of the Gotcha Matcha. A splurge never tasted so good.

 

A stunning offering of unique foods, including coconut palm sugar, raw cocoa powder, cocoa nibs, and a variety of superfruit powders such as acai. I think they should hire me to scout for products in exotic locales.

 

One of the best coconut oils around. They also carry hemp seeds and oil, chia seeds, and more.

 

Local honey is always a smart buy, but these tasty honeys are so temptingly good you'll want to keep a jar on hand.

 

Plenty of dried fruit options that are consistently good quality.

 

Top-notch vanilla, almond, and other flavoring extracts.

 

A selection of sustainably caught canned seafood packaged in BPA-free tins. Try them and you'll never go back to the mass-marketed stuff.

 

Ultra-refreshing coconut water. Their chocolate flavor is particularly brag worthy.

Almond Protein Bites

Almond-Cherry Clafoutis

Apple and Sausage Mini Quiches

Apple Pie Filling

Apricot Jam–Stuffed Bread Cups

Bacon and Eggs

Baked Eggs in Prosciutto Cups

Baked Oatmeal

Baklava Cups

Basil Pesto

Bean Loaves with Tomato Jam

Bitty Burgers

Black Bean Cups with Smoky Avocado

Broccoli-Bean Cakes with Garlic-Lemon Butter Sauce

Broccoli-Mushroom Frittatas

Butternut Squash Soufflés

Butternut Squash and Caramelized Onion Pizza

Cappuccino Cups

Caprese Cups

Carrot Cakes with Maple Frosting and Candied Carrot

Cheddar-Sage Biscuits

Chicken Italiano Pizza

Chicken-Rice Cabbage Rolls

Corn Cakes

Cottage Cheese–Pesto Muffins

Crab Cakes with Corn-Tomato Relish

Crustless Smoked Salmon Quiches

Curried Shrimp Cups

Curry Tuna Noodle Casserole

Edamame-Stuffed Rutabaga Cups

Egg and Sausage Polenta Cups

Eggplant Parmesan

Extra-Moist Chocolate Cakes

Falafels with Asparagus Hummus

Fish Tacos

French Toasties with Blueberry Compote

Frozen Berries with White Chocolate Cashew Cream

Frozen Raspberry-Lemon Muffins

Fruity Energy Bites

German Pear Pancakes

Goat Cheese–Mushroom Phyllo Bites

Granola Rounds

Hot Cross Cranberry Buns

Huevos Rancheros with Salsa Verde

Jalapeño Cheese Rolls

Lasagna Rolls

Lemon Cakes with Blueberry Compote

Mashed Potato Cups with Curry Sour Cream

Meatloaves with Chimichurri Sauce

Microwave Quinoa Cakes with Maple Almond Butter

Mini Macaroni and Cheese

Minted Avocado Cups

No-Bake Cheesecakes with Raspberry Sauce

Orange Panna Cottas with Java-Fig Compote

Orange Popovers with Raspberry-Chia Jam

Pancetta Cups with Fig Jam

Parmesan Hash Browns

Peach Oatmeal Bake

Peach Pie Filling

Peach-Stuffed French Toast Bowls with Vanilla-Scented Yogurt

Pecan Tarts

Petite Pies

Pistachio Butter–Dark Chocolate Cups

Pizza Bites with Marinara Sauce

Pizza Dough

Pomegranate Fruit Salad

Pork Cakes with Apple-Plum Chutney

Pretzel Rounds with Honey Mustard Dipping Sauce

Prosciutto Cheese Puffs

Quinoa, Kale, and Feta Bake

Quinoa Mushroom Cakes with Sriracha Aioli

Raspberry Semifreddo with Pecan Crust

Ratatouille Muffins

Rice-Veggie Bake with Almond Cream Sauce

Roasted Garlic Cornbread

Salmon Cakes with Grilled Peach Salsa

Samosa Puffs with Green Chutney

Savory Smoked Salmon and Cheese Muffins

Seedy Rounds

Smoked Mackerel Mousse Cups

Sour Cherry–Mint Pops

Spanish Omelet

Spinach Dinner Rolls

Spinach Dip Bowls

Spinach Pesto–Bacon Pizza

Spinach Quiches

Steak Burritos Bowls

Strawberry Yogurt Tarts

Stuffins

Sweet Potato Brownie Bites

Sweet Potato Shepherd's Pie

Sweet Potato–Swiss Chard Gratins

Sweet-and-Sour Tofu Spring Rolls

Taco Cups

Tomato-Egg Tartlettes

Turkey Pot Pies

Turkey-Parmesan Muffins

Two-Cheese Smoky Chicken Cups

Wild Rice Cabbage Rolls

Yogurt-Cantaloupe Pops

Yorkshire Pudding with Mushroom Gravy

There was no shortage of individuals who contributed to this book in one way or another. Thank you to the real farmers at the St. Jacob's Farmers' Market for continuing to grow and sell real food despite a food system that continues to be up against you. Thank you to Mickey McGuire of Mickey McGuire's Cheese for always proving that high-quality cheese is not fungible with mass-produced impostors. My taste buds thank the representatives of the companies mentioned in the resource section. To our neighbor Kristijana Rakic, a big high-five for having the willing palate to try out many of the recipes that adorn this book. Thank you Kelly Reed at Ulysses Press for having the confidence that I could succeed at completing my first cookbook. Joan and John Macarthur, your unwavering support from my humble beginnings as an unsatisfied personal trainer to a busy recipe developer and writer is something I cherish greatly. Though we no longer see each other as much we should, to Mom, Dad, and brother, Glen, I can't express enough how much my professional success is tied to your loving nourishment over the years.

Most importantly, I can't thank enough my partner and recipe guinea pig Tabi Ferguson. Working on this book while maintaining a busy writing career at times seemed like a Sisyphean effort, turning me into a grumpy companion at the dinner table. You stood by me with great compassion during my lowliest moments, and for that, I have never loved you more.

MATT KADEY
is a registered dietitian, freelance nutrition writer, recipe developer, and travel photographer based in Waterloo, Ontario, Canada. As a prolific magazine writer, his nutrition, recipe, and travel articles have appeared in dozens of prestigious publications, including
Men's Health
,
Alive
,
Women's Health
,
Shape
,
Prevention
,
Eating Well
,
Men's Journal
,
Vegetarian Times
,
Runner's World
,
Bicycling
, and
Fit Pregnancy
. As an avid cyclist, Matt has cycled and feasted his way through numerous countries, including Sri Lanka, New Zealand, Laos, Thailand, Cuba, Cambodia, Ireland, Ethiopia, Belize, and Jordan. He is also a former provincial mountain bike champion in his age category. You can find Matt at
mattkadey.com
or
www.muffintinmania.com
where he continues his infatuation with the muffin tin.

The muffin tin is not just for desserts any more! In the same way it transforms a single cake into a dozen cute cupcakes, your muffin tin is the secret to making tasty, fun-to-eat mini versions of all your favorite foods. Filled with full-color photos and easy-to-follow recipes, this handy cookbook shows how to whip up pop-in-your-mouth, perfectly portioned dishes.

Muffin Tin Chef
features 101 creative recipes, including:

Copyright text © 2012 by Matt Kadey. Copyright concept and design © 2012 by Ulysses Press and its licensors. All Rights Reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic bulletin boards, and the Internet) will be prosecuted to the fullest extent of the law.

 

Published by
Ulysses Press
P.O. Box 3440
Berkeley, CA 94703
www.ulyssespress.com

 

eISBN : 978-1-612-43087-4

Library of Congress Catalog Number 2012931429