contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

fullsizeoutput_3592.jpeg

Blog

Filtering by Category: muffins

Double Chocolate Muffins

Patricia Reitz

ButterYum - Double Chocolate Muffins

Studded with mini chocolate chips, double chocolate muffins are something I would typically serve with lunch or as an afternoon snack, but we've been known to enjoy them as an indulgent breakfast item from time to time. 

These muffins are best served a day or two after they're baked, but they freeze beautifully in an airtight container for up to a month.  To thaw, keep in airtight container as they thaw overnight in the fridge.  I enjoy these muffins chilled or at room temperature, but my girls enjoy them heated in the microwave for just a few seconds to melt the mini chocolate chips.  If you should happen to find yourself with slightly stale muffins, try this indulgent twist - break a muffin into bits, place the bits in a bowl, and drizzle with heavy cream - heaven!

skinnier chocolate muffin recipe - chocolate applesauce muffin recipe

Ingredients:  eggs, applesauce, flour, unsalted butter, the best dutch-processed cocoa powder you can find (this one is my current fav), sugar, salt, baking soda, baking powder, and mini chocolate chips.

DSC_0763.JPG

Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).

Use the paddle attachment or, even better, a BeaterBlade attachment!  If you love to bake, do yourself a favor on get a BeaterBlade.  It eliminates the pesky task of having to scrape down the sides of your mixing bowl.  Love, love, love this thing!

On a side note - I have tried a similar attachment that's made by the company that makes the stand mixer and there's no comparison, the BeaterBlade works much better.  They're available for various makes and models of mixers so have that information handy before you purchase. 

muffins sweetened with applesauce - ButterYum

Back to the recipe - add the eggs, applesauce, and cocoa sifted cocoa powder.  Nothing worse than biting into a dry clump of unsweetened cocoa powder so don't forget to sift that cocoa!! 

easy chocolate muffin recipe with how-to photos - ButterYum

Mix until incorporated.  Don't worry if the mixture looks a little curdled - it's fine.

Add the flour, salt, baking powder, and baking soda; mix until no traces of flour remain.

chocolate muffins with mini chocolate chips - recipe and how-to photos - ButterYum

Stir in the mini chocolate chips.  Did you set aside a few to nibble on?  I did!

recipe for chocolate muffins with mini chocolate chips - ButterYum

Mmmm... time to dish up the batter. 

chocolate breakfast muffins - ButterYum - recipe and how-to potos

I use a rounded #20 scoop to portion the batter into a professional grade muffin pan that is lined with these awesome liners that I've absolutely fallen in love with.  I especially like using them for chocolate muffins and cupcakes - they make my baked goods look so rich and decadent! 

chocolate muffin batter ready to bake - recipe and how-to photos

Using a portion scoop is neat and tidy... and all my muffins are going to turn out the same size.  Win-win!

Items used to make this recipe:


Double Chocolate Muffins

makes 18

Ingredients

  • 8 tablespoons unsalted butter, room temperature

  • 2/3 cup granulated sugar

  • 2 large eggs

  • 1/2 cup Dutch-processed cocoa powder, sifted

  • 1 1/2 cups applesauce

  • 1 3/4 cups unbleached all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 1/2 cup mini chocolate chips

Directions

  1. Preheat oven to 350F.

  2. Prepare a 12-cup muffin pan with non-stick baking spray or paper liners.

  3. Cream butter and sugar together until light in color, about 2 minutes.

  4. Add eggs, cocoa powder, and applesauce; mix until smooth.

  5. Add remaining dry ingredients and mix just until combined (don't over mix); stir in mini chocolate chips.

  6. Use a heaping #20 portion scoop to fill cups about 3/4 full.

  7. Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached.

  8. Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.

adapted from The Low GI Cookbook 

 

Mini Strawberry Banana Muffins

Patricia Reitz

MIniStrawberryBananaMuffins.ButterYum

Don't be fooled by the simplicity of this dump and mix recipe because these mini strawberry banana muffins taste amazing.  I served them at church today and got many compliments... and one of the ladies even went so far as to say, "When I die, you HAVE to serve these at my funeral!"

Well, let's hope that doesn't happen any time soon.  In the meantime, I think I'll make a surprise delivery to her house.

Mini Strawberry Banana Muffins

makes 48-72 mini muffins

Printable Recipe

Ingredients

  • 3 cups all purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1/2 cup canola oil
  • 1 1/2 cups mashed ripe bananas
  • 2 cups minced fresh strawberries (plus more for garnish, optional)
  • 1-2 tablespoons turbinado sugar for sprinkling (optional)

Directions

  1. Preheat oven to 350F.
  2. Prepare a mini muffin pan by spraying it with Baker's Joy. (USA Pans are my favorite)
  3. In a large bowl, whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon.  
  4. Add eggs, oil, mashed bananas, and diced strawberries; mix until all the ingredients are completely combined. 
  5. Use a #50 scoop to fill the muffin tin with a level scoop of batter.
  6. Dot muffin tops with extra minced strawberries (optional, but it looks so good!).
  7. Sprinkle muffin tops with turbinado sugar if desired (also optional, but it adds a lovely crunch, and again, it looks so good!).
  8. Bake in center of preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow muffins to cool in pan for 5 minutes before transferring to a cooling rack to cool completely.  

Note:  Allow muffin pan to cool completely before baking subsequent batches. Store cooled muffins in an airtight container.  

adapted from noreenskitchen.com

$22.98
$12.81
$15.95
$3.99
$5.21

Pomegranate Ginger Muffins

Patricia Reitz

I look forward to pomegranate season each year.  As soon as they appear at Costco, I grab a case and rush home to break into them.  We typically enjoy the juicy arils sprinkled on salads or eaten with a spoon, but I always save some to make these tasty pomegranate ginger muffins.  I hope you'll like them as much as we do. 

This recipe is pretty straight forward. The first thing we need to do is preheat the oven and prepare our muffin tin (this one is my favorite). I always spray my pans with Baker's Joy - it enables my baked goods to release perfectly.

Combine room temperature milk, a room temperature egg, and melted butter; set aside.

Have you had the pleasure of trying crystallized ginger? Good stuff!

Cut the crystallized ginger into 1/4-inch pieces. It's pretty sticky stuff so I find sharp kitchen shears work better than a knife for this job.

Ginger ready to go - I cut a little extra for nibbling.

These are pomegranate arils (seeds). If you'd like to see how I get the arils out of the pomegranate, here's a tutorial. We're going to need to reserve 70 arils for garnish. That's about 1/4 cup.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Add the grated lemon zest. A microplane zester is the perfect tool to use for the job.

And the chopped ginger and pomegranate arils.

Stir everything together well; be sure the ingredients are evenly distributed.

Time to add the milk mixture.

Stir just until combined - don't be alarmed if you see a few lumps in the batter.

Evenly distribute batter into the prepared muffin pan.

Sprinkle the muffin tops with turbinado sugar. You can use granulated sugar if that's all you have, but the turbinado crystals are larger so they sparkle and add a nice crunch.

The muffins would be great if we stopped right here, but I have one more finishing touch to add.

Dot the top of each muffin with 6 arils, pressing them gently to make sure they stick to the batter. Pop the pan in the oven and bake for 12-16 minutes or until a toothpick inserted near the center comes out clean.

Mmmmmmmmmmm.

Note that the muffins didn't stick to the pan at all. I contribute that to the fact that 1) I used this awesome commercial quality muffin pan, and 2) I sprayed my pan with Baker's Joy.

Items used to make this recipe:


Pomegranate Ginger Muffins

Printable Recipe

Ingredients

  • 1 cup milk, room temperature

  • 1 egg, room temperature

  • 4 tablespoons unsalted butter, melted and cooled

  • 2 cups cups all purpose flour

  • 2/3 cups granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon fine salt

  • 1/3 cup minced crystallized ginger

  • 1 teaspoon grated lemon zest

  • 1 1/2 cups pomegranate arils (seeds), reserve 70 for garnish

  • 1-2 tablespoons turbinado sugar for garnish (aka sugar in the raw)

Direction

  1. Preheat oven to 425F.

  2. Prepare a 12-cup muffin pan with Baker's Joy or line with paper liners.

  3. In a 2-cup measure, combine milk, egg, and butter; set aside.

  4. In a medium bowl, combine flour, sugar, baking powder, and salt; whisk well to combine.

  5. Add minced crystallized ginger, lemon zest, and pomegranate arils to the flour mixture; stir well to evenly distribute ingredients.

  6. Add milk mixture, stirring just until combined.

  7. Divvy batter evenly into the muffin pan.

  8. Press 6 pomegranate arils on top of each muffin.

  9. Sprinkle muffin tops with turbinado sugar.

  10. Bake for 12-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.

  11. Remove muffins from pan and transfer to a rack to cool completely. Store in an airtight container.

Best Ever Blueberry Muffins

Patricia Reitz

Best Ever Blueberry Muffins - ButterYum

Happy National Blueberry Muffin Day!  I posted this recipe a couple of years ago, but it's so good, I felt the need to share it again.  Of all the blueberry muffin recipes I've tried, this one is quite simply the best.  I think you'll agree. 

Best Ever Blueberry Muffins

Printable Recipe

makes 12-16 standard size muffins  

Ingredients

Muffins:

  • 8 tablespoons unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups blueberries (fresh or frozen)

Topping:

  • 1 tablespoon granulated sugar (I like to use sanding sugar)
  • 1/4 teaspoon freshly ground nutmeg (cinnamon works well too)

Directions

  1. Preheat oven to 375F. 
  2. Prepare a 12-cup muffin pan by spraying well with baking spray or line each cup with a foil liner (not paper - paper will stick terribly). 
  3. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  4. Using a fork, mash 1/2 cup of blueberries; set aside. 
  5. In a small bowl, mix together 1 tablespoon granulated sugar and nutmeg; set aside.
  6. Using a hand mixer, cream butter and 1 cup sugar together in a medium bowl until creamy and light in color; add eggs, vanilla, and 1/2 cup of mashed blueberries. 
  7. Add 1/2 of the flour mixture; mix just until the dry ingredients are incorporated. 
  8. Add 1/2 of the milk and mix just until combined. 
  9. Repeat with the remaining flour mixture, followed by the remaining milk. 
  10. Fold in the remaining 2 cups of whole blueberries.
  11. Portion batter evenly into muffin cups and sprinkle with sugar/nutmeg topping. 
  12. Bake 25-30 minutes.

Notes

  • This recipe works equally well with as little 1 1/2 cups of blueberries. 
  • For the topping, I sometimes substitute cinnamon for the nutmeg. 
  • I also like to sprinkle vanilla sugar on top of the muffins. 
  • Batter makes nice mini bread loaves too.
  • A tip from the author - you can freeze the muffins for up to two months before baking - just portion the batter into foil-lined muffin pan and place in the freezer until the batter is firm, then pop the frozen muffins out of the pan and store in a freezer-safe container.  When you want freshly baked muffins, simply pop the frozen batter-filled foil cups back into a muffin pan and bake as directed; adding 5-6 minutes to the total baking time.

recipe adapted from Mary Hunt, Everyday Cheapskate

$21.95
$9.99 $29.99
$14.99
$22.49
Too low to display
$11.58
$39.95

Chocolate Applesauce Muffins

Patricia Reitz

Little ButterYum made these muffins for me on Mother's Day.  What a wonderful treat they were.  Thank you, my love!   

DSC_0763.JPG

Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).

DSC_0764.JPG

Use the paddle attachment or, even better, a BeaterBlade attachment!  If you love to bake, do yourself a favor on get a BeaterBlade.  It eliminates the pesky task of having to scrape down the sides of your mixing bowl.  Love, love, love this thing!

DSC_0765.JPG

Add the applesauce, eggs, and sifted cocoa powder. 

Mix until incorporated.  Don't worry if the mixture looks a little curdled - it's fine.

Add the flour, salt, baking powder, and baking soda; mix until no traces of flour remain.

Mmm, mmm.... time to dish it up.

I use a rounded #20 scoop to portion the batter into muffin cups that are lined with these awesome liners that I've absolutely fallen in love with.  I especially love using them for chocolate muffins and cupcakes - they make my baked goods look so rich and decadent!  

DSC_0774.JPG

Using a portion scoop is neat and tidy... and all my muffins are going to turn out the same size.  Win-win!  

Items used to make this recipe:

  • professional muffin pan

  • brown grease-proof paper liners

  • portion scoop

  • high quality dutch-processed cocoa powder

  • beaterblade attachment

  • heavy duty stand mixer


Chocolate Applesauce Muffins

Printable Recipe

makes 18 (140 calories each, not including optional mini chocolate chips)

Ingredients

  • 8 tablespoons unsalted butter, room temperature

  • 2/3 cup granulated sugar

  • 2 large eggs

  • 1/2 cup Dutch-processed cocoa powder, sifted

  • 1 1/2 cups applesauce

  • 1 3/4 cups unbleached all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

Directions

  1. Preheat oven to 350F.

  2. Prepare a 12-cup muffin pan with non-stick baking spray or paper liners.

  3. Cream butter and sugar together until light in color, about 2 minutes.

  4. Add eggs, cocoa powder, and applesauce; mix until smooth.

  5. Add remaining dry ingredients and mix just until combined (don't over mix).

  6. Use a heaping #20 portion scoop to fill cups about 3/4 full.

  7. Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached.

  8. Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.

adapted from The Low GI Cookbook 

Best Ever Blueberry Muffins

Patricia Reitz

I have a confession to share with everyone - when I learned this month's Crazy Cooking Challenge was Blueberry Muffins, I knew the exact recipe I wanted to make, Best Ever Blueberry Muffins by Mary Hunt (creator of Everyday Cheapskate).  There was only one problem, I couldn't find one single blog that featured the recipe.  I did, however, find a great little blog called Richelderfers Recipes that featured several other recipes by Mary Hunt, so I contacted Sarah and asked if she would consider doing a blog post featuring this recipe.  She quickly agreed and featured these muffins not long after.  I'm thrilled to be able to share the recipe with you - they're the best blueberry muffins I've ever had.  (Thanks a million Sarah!!)

Best Ever Blueberry Muffins

makes 12-16 muffins

Printable Recipe

Ingredients

Muffins:

  • 8 tablespoons unsalted butter, softened to room temperature

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoons pure vanilla extract

  • 1/2 cup milk

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 2 1/2 cups blueberries (fresh, canned, or frozen)

Topping:

  • 1 tablespoon granulated sugar (I like to use sanding sugar)

  • 1/4 teaspoon freshly ground nutmeg (cinnamon works well too)

Directions

  1. Preheat oven to 375F. Prepare a 12-cup muffin pan by spraying well with baking spray or line each cup with a foil liner (not paper - paper will stick terribly).

  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

  3. Using a fork, mash 1/2 cup of blueberries; set aside.

  4. In a small bowl, mix together 1 tablespoon granulated sugar and nutmeg; set aside.

  5. Using a hand mixer, cream butter and 1 cup sugar together in a medium bowl until creamy and light in color; add eggs, vanilla, and 1/2 cup of mashed blueberries.

  6. Add 1/2 of the flour mixture; mix just until the dry ingredients are incorporated.

  7. Add 1/2 of the milk and mix just until combined.

  8. Repeat with the remaining flour mixture, followed by the remaining milk.

  9. Fold in the remaining 2 cups of whole blueberries.

  10. Portion batter evenly into muffin cups and sprinkle with sugar/nutmeg topping.

  11. Bake 25-30 minutes.

My Notes

  • I've never made this recipe using canned blueberries, but I've made it many times using frozen blueberries.

  • This recipe works equally well with as little 1 1/2 cups of blueberries.

  • For the topping, I sometimes substitute cinnamon for the nutmeg.

  • I also like to sprinkle vanilla sugar on top of the muffins.

  • Batter makes nice mini bread loaves too.

Mary's Note:  Mary says you can freeze the muffins for up to two months before baking - portion the batter into foil-lined muffin pan and place in the freezer until the batter is firm, then pop the frozen muffins out of the pan and store in a freezer-safe container.  When you want freshly baked muffins, simply pop the frozen batter-filled foil cups back into a muffin pan and bake as directed; adding 5-6 minutes to the total baking time.

adapted from Everyday Cheapskate by Mary Hunt

I can't believe I'm posting these....

Patricia Reitz

181 Calorie Chocolate Muffins (a Hungry Girl recipe) - ButterYum

I can't believe I'm posting these - they go completely against my bake-from-scratch philosophy, but hey, they're so good, I had to tell you about them (update - I've included a homemade chocolate cake mix recipe below).  The teens liked these muffins so much that they've asked me to make them repeatedly since we first tried them - what does that tell you?

I first saw the recipe on the blog Hungry Girl.  When I heard they were made with only two ingredients and only contained 181 calories, I knew I wanted to try them.

I should first start by telling you that I generally don't like chocolate and pumpkin together, but honestly, all you taste here is an incredibly moist chocolate muffin.

So here we go - you'll need an 18.25 ounce box of devil's food cake mix (homemade recipe is listed below) and a 15 ounce can of 100% pure pumpkin puree.  Mix the two together (just the dry mix and the pumpkin - no egg, or oil, or water).  You can do this by hand, but the flat beater of your stand mixer will make quick work of it.  Line a muffin pan with 12 liners; divide the batter evenly among the 12 liners (they won't rise much while baking).  Bake in a preheated 400F oven for 20 minutes.  Cool completely before eating.

Alternately, one recipe will make 48 soft cookies.  Just use a #50 scoop to portion batter into cookie-like blobs on a silpat lined sheet pan (about 1 tablespoon each).  Bake 12 per tray in a preheated 375F oven for 15 minutes.  Cool completely before eating.

I let the family sample these before announcing what they were made of - nobody could taste pumpkin, yet the pumpkin adds a cool, smooth, moist quality to the muffins.  They're dense, yet light at the same time - really hard to describe.  They're really affordable too - 12 large muffins cost less than $3 to make.

Update

If you're like me and prefer to to bake from scratch, this recipe makes the equivalent of one box of cake mix.  I've used it to make these muffins a couple times and it works extremely well.

Homemade Chocolate Cake Mix

makes the equivalent of one 18.25-ounce box

Printable Recipe

Ingredients

  • 2 cups all-purpose flour

  • 1 3/4 cups granulated sugar

  • 1 cup Dutch-processed cocoa powder (sifted to remove lumps)

  • 1/4 cup shortening

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon fine sea salt

Directions

  1. Place all ingredients in the bowl of a stand mixer and mix on low speed until the mixture resembles a box of cake mix. Alternately, you can process the ingredients in a food processor.

Amaretto Apple Streusel Muffins

Patricia Reitz

(excuse the hand sneaking a muffin in the background - hungry teenagers in the house)

Every now and then you come across a recipe and know immediately that you're going to love it - that's exactly what happened when I came across this one.  After a quick confirmation of ingredients, I found myself heading into the kitchen to preheat the oven.

I was so quick to bake a batch that I didn't realize until now that the recipe originates from Cooking Light Magazine.  I'm also just realizing the magazine refers to these as "cupcakes", but chopped apples, a streusel crumb topping, and glaze drizzled over the top screams "muffins" to me.  Whatever you end up calling them, these babies are extremely moist and jam-packed full of apple and almond flavor - it's hard to believe they're only 256 calories.  Enjoy!

Amaretto Apple Streusel Muffins

makes 12 muffins

Printable Recipe

Ingredients

Streusel Topping:

  • 2 tablespoons all-purpose flour

  • 2 tablespoons brown sugar

  • 1/4 teaspoon ground cinnamon

  • 2 tablespoons butter, chilled

  • 2 tablespoons sliced or finely chopped almonds

Muffins:

  • 1 1/2 cups all-purpose flour (by weight:  7.5 ounces or 216 grams)

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 3/4 cup sugar

  • 2 ounces 1/3-less-fat cream cheese, softened

  • 4 tablespoons unsalted butter, softened

  • 2 tablespoons amaretto (almond liqueur)

  • 1 teaspoon pure vanilla extract

  • 1 large egg

  • 1/2 cup low-fat sour cream

  • 1/4 cup 2% reduced-fat milk

  • 3/4 cup finely chopped Gala apple

  • 1 tablespoon all-purpose flour

Glaze:

  • 1 cup confectioner's sugar (powdered sugar, icing sugar)

  • 4 teaspoons 2% reduced-fat milk

Directions

To make the streusel topping:

  1. In a small bowl, combine ingredients together with your fingers until you have a bowl full of medium-large clumps (don't worry about breaking the almonds); refrigerate until needed.

To make muffins:

  1. Place rack in the lower third of the oven and preheat to 350F.

  2. Line muffin pan with 12 paper liners - lightly grease top of muffin pan. 

  3. In a small bowl, whisk or sift together the flour, baking powder, salt, and baking soda; set aside for later.

  4. In a small bowl, combine apples and 1 tablespoon flour; set aside for later.

  5. In a small bowl, combine sour cream and milk; set aside for later.

  6. In a large bowl, combine granulated sugar, cream cheese, and 4 tablespoons unsalted butter; beat until well blended. 

  7. Add amaretto, vanilla, and egg; beat until well blended. 

  8. Add 1/3 flour mixture and stir to combine, add 1/2 sour cream mixture and stir to combine, add 1/3 flour, remaining 1/2 sour cream, and remaining 1/3 flour mixture. 

  9. Stir in apple mixture. Divide batter evenly among muffin liners.

  10. Remove streusel topping from the refrigerator. 

  11. Using your fingers, break the large clumps into small ones; sprinkle evenly on top of the muffin batter. 

  12. Bake muffins in the lower third of a 350F oven for 20-25 minutes, or until a toothpick comes clean out of the center of the muffin. 

  13. Cool muffins in pan for 15 minutes, then remove from pan and cool completely on a cooling rack.

  14. Make the glaze by whisking the confectioner's sugar and milk together; drizzle over the cooled muffins.  Decrease milk for a thicker glaze.

Mini Pecan Tarts with Mascarpone Frosting and Glazed Pecans

Patricia Reitz

This is a killer recipe!  Some of you know that I'm a little OCD in the kitchen (wish that would seep into other areas of my life!!).  I researched and tweaked and fussed and retweaked for what seemed like an eternity before I was satisfied with these, but they were definitely worth the effort (and let me say this, I have a whole new appreciation for cookbook authors after this project!).  The masses absolutely devoured these little treasures, so I hope you'll give them a try sometime.

To begin the recipe, let's make this very easy crust. In the bowl of your stand mixer, combine room temperature butter and cream cheese; blend using the flat beater attachment (or better yet, use the fabulous BeaterBlade!). When butter and cream cheese are combined, add salt, cocoa, and flour; combine. Dough will be soft, but easy to handle.

Spray a mini muffin pan with an oil/flour baking spray. Roll dough into 24 balls and place into muffin pan. Refrigerate for 15-20 minutes, or until it firms up enough to not be too sticky to work with.

Press dough into muffin indentations using your fingers or a pastry tool dipped in flour. Pop the dough back into the fridge if it starts getting too soft, and also while making the filling.

Because these mini tarts are so tiny, be sure to chop your pecans into very small pieces.

Combine butter, cane syrup (or corn syrup), salt, and confectioner's sugar in heavy bottomed sauce pan over med-high heat. Bring to a boil and cook for one full minute. Remove from heat and stir in the vanilla extract. Transfer hot sugar mixture to a glass measure and pour or spoon mix into prepared pan, being very careful to not fill them more than 3/4 full (so you don't have a hot, bubbly mess on your hands).

No matter how hard you try, you'll probably have some filling bubble over the sides of the tarts during baking. If this happens, you can easily trim away any excess caramel with a pair of kitchen scissors. Allow the tarts tarts to finish cooling while we make the glazed pecans and Mascarpone frosting.

Okay, let's do the glazed pecans first (incidentally, you can do this with just about any kind of nut). Have you ever tasted Lyle's Golden Syrup? It's a sugar cane syrup that has the most wonderful caramel flavor and color. Look for it in your baking aisle. If you can't find it... you can substitute corn syrup or honey.

In a heat proof bowl, mix the granulated sugar and sugar cane syrup together. Microwave on high for 10-20 seconds until the sugar dissolves and the mixture is very liquidy. Quickly pour over nuts and toss to coat.

Place the nuts in a single layer on a silicone baking mat and toss them into the oven for 15 minutes; tossing once half way through the baking.

Use a fork to separate glazed nuts after removing them from the oven. Allow to cool completely before using. Can be made a day or two ahead and stored in an airtight container.  Don't place on the mascarpone frosting until just before they are served (the moisture in the frosting will liquefy the glaze).

For the Mascarpone frosting, combine room temperature Mascarpone cheese, confectioner's sugar, and vanilla extract by hand. Pipe swirls of the frosting on tarts that have been allowed to cool completely; refrigerate. Just before serving, top with glazed nut and serve immediately.

Mini Pecan Tarts Topped with Mascarpone Frosting and Glazed Pecans

makes 24 mini tarts

Printable Recipe

Ingredients

Pastry Crust:

  • 8 tablespoons unsalted butter, room temperature

  • 3 ounces (6 tablespoons) cream cheese, room temperature

  • 1 cup all-purpose flour

  • 1/4 cup confectioner's sugar

  • pinch of fine sea salt

  • 1 tablespoon cocoa powder for color (optional)

Filling:

  • 4 tablespoons unsalted butter

  • 1/4 cup Lyle's Golden Syrup (or corn syrup)

  • 1/2 cup confectioner's sugar

  • 1/2 cup finely chopped pecans

  • pinch of salt

  • 1/2 teaspoon pure vanilla extract

Mascarpone Frosting:

  • 8 ounces Mascarpone cheese, room temperature

  • 1/2 cup confectioner's sugar (or to taste)

  • 1 teaspoon pure vanilla extract

Glazed Pecans:

  • 1/2 cup pecans

  • 1 tablespoon Lyle's Golden Syrup (can sub corn syrup or honey)

  • 1 1/2 teaspoon granulated sugar

  • pinch of fine sea salt

Directions

To Make the Pastry Crust:

  1. In the bowl of a stand mixer, using the flat beater, combine the butter and cream cheese.

  2. Slowly add the salt, confectioner's sugar, flour, and optional cocoa powder; combine.

  3. Divide into 24 equal portions, roll into ball shape; place in a greased mini muffin pan.

  4. Refrigerate for 15-20 minutes before pressing dough into the mini muffin cups using fingers or a pastry tool dipped in flour; chill until ready to bake.

To Make the Filling:

  1. Preheat oven to 350F.

  2. In a heavy bottomed saucepan, combine everything but the vanilla extract; bring to a boil for one full minute.

  3. Remove from heat and stir in the vanilla; pour mixture into prepared pastry, filling no more than 3/4 full.

  4. Place mini muffin pan on a half sheet pan to catch any drips that might spill over.

  5. Bake at 350F for 25 minutes; remove from oven and cool for 25 minutes before removing from pan.

  6. When cool enough to handle, trim excess caramel with kitchen scissors if needed (while the caramel is still pliable).

To Make the Mascarpone Topping:

  1. Mix ingredients together by hand.

  2. Pipe or spoon onto completely cool tarts.

  3. Refrigerate.

To Make the Glazed Pecans:

  1. Preheat oven to 325F.

  2. Combine sugar cane syrup, salt, and granulated sugar in a heat safe bowl and microwave on high for 10-20 seconds until sugar dissolves and mixture is very liquidy.

  3. Immediately pour over pecans and stir to combine.

  4. Place pecans in a single layer on a silicone lined half sheet pan (greased foil or non-stick foil will also work).

  5. Bake for 15 minutes, tossing half way through baking.

  6. Remove from oven and use a fork to separate the pecans; cool completely.

    Note: The pecans can be glazed up to 2 days in advance. Store in an airtight container. Top mini tarts with glazed pecans just before serving (DO NOT place the glazed pecans on early or the glaze will absorb moisture from the mascarpone topping, causing it to melt and turn goopy.