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    Petite Treats: Adorably Delicious Versions of All Your Favorites from Scones, Donuts, and Cupcakes to Brownies, Cakes, and Pies
    Petite Treats: Adorably Delicious Versions of All Your Favorites from Scones, Donuts, and Cupcakes to Brownies, Cakes, and Pies
    Petite Treats: Adorably Delicious Versions of All Your Favorites from Scones, Donuts, and Cupcakes to Brownies, Cakes, and Pies
    Ebook149 pages1 hour

    Petite Treats: Adorably Delicious Versions of All Your Favorites from Scones, Donuts, and Cupcakes to Brownies, Cakes, and Pies

    By Morgan Greenseth and Christy Beaver

    5/5

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    About this ebook

    ADORABLY DELICIOUS
    The collection of recipes in this one-of-a-kind book shows how to bake perfectly sized handheld delights—ideal for a sweet snack, teatime treat or dainty dessert. For hip bakers looking to dazzle guests, nothing will impress more than when whipping up miniature versions of classic bites like:
    • Banana-Blueberry Muffins
    • Glazed Pumpkin Scones
    • Lemon Zest Coffee Cakes
    • Chocolate Stout Cupcakes
    • Blackberry-Lime Pies
    • Boston Cream Whoopie Pies
    • Jelly Donuts
    • Black Forest Cakes
    • Tiramisu
    Full of mouthwatering baked goods, Petite Treats is packed with sweets that are as irresistible to the eye as they are to the palate. Thanks to these tiny portion sizes, you can enjoy all your favorite treats while keeping indulgence in check. With gorgeous full-color photos and easy-to-follow step-by-step instructions, Petite Treats proves that good things really do come in small packages.
    LanguageEnglish
    PublisherUlysses Press
    Release dateDec 11, 2012
    ISBN9781612431451
    Petite Treats: Adorably Delicious Versions of All Your Favorites from Scones, Donuts, and Cupcakes to Brownies, Cakes, and Pies

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    Reviews for Petite Treats

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    • 5/5
      On cuteness scale from one to ten this book and the recipes get a 12! Cute! Cute! Cute! But it doesn’t stop there. This cookbook is a treasure trove of yummy Lilliputian recipes. Their size makes them even more of a delight. Everyone wants to cut back on eating sweets but face it, the craving is still there. When we go to have a “serving” it is more than we need plus we usually have the tendency to super-size it or go back for seconds. With these mini desserts you can go back for thirds and be okay! They are just enough to satisfy hankering for something luscious.Recipes include muffins, cakes, yeast rolls, yippe pies instead of whoopee pies, cupcakes, brownies, pies, donuts, and some extra special ones in the “Fancy Stuff” chapter that will surprise you. There is also a section with frosting, fillings, toppings and drizzles for your masterpieces!Muffins are made in mini muffin pans of course but the instructions to use a one inch cookie scoop made me chuckle. A recipe of 2o or 24 servings is all baked in a 9 inch pan. Cakes are baked in mini Bundt pans. You get the idea of the scale.Even more than the tininess of the recipes, I was impressed with how good they were! The variety is amazing!My mind ran with idea in ways to enjoy this book. You could make several different recipes for a ladies meeting and every one get a plate full of the small goodies. I know they would delight children, and what about a little girl’s tea party. I can also see making a variety of recipes and give in a special box as a gift for Christmas, birthday or any special occasion!I received this book from Ulysses Press in exchange for an honest review. The opinions I have stated are my own.

    Book preview

    Petite Treats - Morgan Greenseth

    MORNING BITES

    Get your day off to a delicious start. You can’t have anything but a good day when it begins with a zesty mini coffee cake, a sweet bitty bun, or a mini morning glory muffin. Great for breakfast gatherings or a quiet Sunday at home, these little treats will ensure that you have a good morning.

    BANANA-BLUEBERRY MUFFINS

    No need to decide. Combine two of the classics.MAKES 24

    1 cup sugar

    2-1/4 cups all-purpose flour

    1 teaspoon baking powder

    1 teaspoon baking soda

    1/4 teaspoon salt

    3 ripe medium bananas

    1 large egg, at room temperature

    1/2 cup (1 stick) unsalted butter, at room temperature

    1/2 teaspoon vanilla extract

    1-1/2 cups blueberries, fresh or frozen

    1. Preheat the oven to 350°F. Line 24 mini muffin wells with paper liners.

    2. Sift together the sugar, flour, baking powder, baking soda, and salt.

    3. In an electric mixer fitted with the paddle attachment, beat the bananas on low until mashed. Increase the speed to medium. Add the egg, butter, and vanilla. Mix until combined.

    4. Gradually add the flour mixture on medium speed until combined.

    5. Reduce the speed to low and add the blueberries. Mix briefly until blueberries are evenly distributed.

    6. Using a 1-inch ice cream scoop, fill each muffin liner to just below the brim.

    7. Bake until the tops are lightly browned, 20 to 22 minutes, rotating the pan halfway through.

    8. Allow to cool for 5 minutes in the pan, or until safe to handle. Then transfer to cooling racks to cool completely.

    9. Store in an airtight container for up to 2 days.

    FROSTED APPLE SPICE MUFFINS

    Like a cup of hot cider in your hand.MAKES 18

    FOR THE MUFFINS:

    1 cup all-purpose flour

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    1/4 teaspoon ground allspice

    1/8 teaspoon ground cloves

    1/4 cup (1/2 stick) unsalted butter, at room temperature

    1/2 cup granulated sugar

    1/4 cup brown sugar, packed

    2 large eggs

    3/4 cup unsweetened applesauce

    1/2 cup chopped walnuts

    FOR THE FROSTING:

    1/4 cup (1/2 stick) unsalted butter, at room temperature

    4 ounces cream cheese, softened

    2 teaspoons sugar

    1 teaspoon ground cinnamon

    MAKE THE MUFFINS:

    1. Preheat the oven to 350°F. Line 18 mini muffin wells with paper liners.

    2. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves in a medium bowl.

    3. Place the butter, granulated sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 3 minutes.

    4. Add the eggs one at a time, scraping down the bowl as needed. Reduce the speed to low and add the applesauce. Gradually add the flour mixture until combined. Stir in the walnuts by hand.

    5. Using a 1-inch ice cream scoop and heaping portions, fill each mini muffin liner to the brim.

    6. Bake until lightly browned and a toothpick inserted into the center returns with no crumbs, about 20 minutes, rotating the pan halfway through. Allow to cool 5 minutes in the pan, or until safe to handle. Then transfer to cooling racks to cool completely.

    MAKE THE FROSTING:

    1. While the muffins are baking, combine the butter, cream cheese, sugar, and cinnamon in an electric mixer fitted with the paddle attachment. Beat on medium speed until combined, about 3 minutes.

    2. Transfer the frosting into a pastry bag and refrigerate.

    3. When the muffins have completely cooled, frost each one.

    4. Refrigerate in an airtight container for up to 3 days.

    SWEET TIPS: The frosting is only slightly sweet, to allow the flavor of the muffins to shine like the morning sun.

    MORNING GLORY MUFFINS

    We think you can judge a bakery by its Morning Glories. And these are freaking fantastic.MAKES 24

    2/3 cup sugar

    1-1/4 cups all-purpose flour

    1/2 tablespoon ground cinnamon

    1 teaspoon baking soda

    1/4 teaspoon salt

    1/4 cup shredded sweetened coconut

    1/2 cup currants

    1/2 cup peeled grated apple (we like Granny Smith)

    1/2 cup drained crushed pineapple

    1 cup shredded carrots

    1/4 cup chopped walnuts

    1-1/2 large eggs

    1/2 cup vegetable oil

    1/2 teaspoon vanilla extract

    1. Preheat the oven to 350°F. Spray 24 mini muffin wells with cooking spray or line them with paper liners.

    2. Combine the sugar, flour, cinnamon, baking soda, salt, coconut, currants, apple, pineapple, carrots, and walnuts in a large bowl.

    3. In a medium bowl, whisk the eggs, oil, and vanilla.

    4. Add the wet ingredients to the dry ingredients and mix with a spatula.

    5. Fill the muffin wells to the brim using a 1-inch ice cream scoop.

    6. Bake until a toothpick inserted in the center returns with no crumbs, about 25 minutes, rotating the pan halfway through.

    7. Allow to cool 5 minutes in the pan, or until safe to handle. Then transfer to cooling racks to cool completely.

    8. Store in an airtight container for up to 2 days.

    SWEET TIPS: If you have a quality mini muffin pan and cooking spray, you won’t need muffin liners. If you are unsure, use the liners the first time for all but one of the muffins, to test it out.

    To get half of an egg: Whisk the egg gently in a small bowl. Pour half of it out.

    To make your morning even sweeter, frost the cooled muffins with our Extra-Special Frosting.

    PUMPKIN SPICE SCOOKIES WITH FALL SPICE GLAZE

    Who said pumpkins were just for pie?MAKES 16

    1-1/3 cups all-purpose flour

    1/4 cup granulated sugar, plus more for sprinkling

    1-1/2 tablespoons brown sugar

    3/4 tablespoon baking powder

    1/2 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    1/2 teaspoon ground ginger

    1/4 teaspoon ground cloves

    1/4 cup (1/2 stick) very cold unsalted butter, cut to 1/4-inch cubes

    1/3 cup pure canned pumpkin

    5 tablespoons heavy whipping cream

    1 large egg

    1 recipe Fall Spice Glaze

    1. Preheat the oven to 425°F and butter a mini scone pan.

    2. Combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, and cloves in a food processor and pulse to combine.

    3. Add the butter

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