PERFECT PETITES Check out the video clip> Perfect Petites You Tube Product Description: This perfectly designed mold helps you make 30 perfectly portioned, bite-sized petites with ease. Volume of each cavity 2 Tbsp (30 ml). Dimensions 15” x 10” x ¾” (38 x 25.5 x 2 cm). Product Benefits • Perfectly portioned every time – no more cutting or waste! • Designed to work with your favourite brownie recipes for 8”–9” (20.5–23 cm) pans. • Ideal for making granola and energy bars, no-bake treats, savoury breakfast petites (mini frittatas, pancakes) for busy mornings, mini ice cream sandwiches, and even tasty sushi bites. • Sushi, frozen fruit dip squares, flavoured butters, ice cubes, shortbread • Non-stick for quick release and flexible for easy storage. • Made of Food Grade (FDA) silicone.Heat resistant to 425° F (220° C) • Stain and odour resistant. Dishwasher safe Rice Krispie Treats Take the traditional Rice Krispie squares recipe and add about 2 tablespoons of the sweet coconut lime mix to the melted marshmallows, then when adding the Krispies throw in about a cup of coconut, mix it all then add a can of crushed pineapple drained like crazy lol. I squeezed that pineapple until no more juice was coming out. Next I pressed it into the new perfect petites pan... Granola Bars Combine in a lg bowl: 2 cups quick oats 1 cup cereal ( Honey bunches of Oats for example!) sunflower seedscraisinschia powder flaxseeda few chocolate chips Bring these 3 ingredients to a boil and pour over dry ingredients: ¼ cup of coconut oil and honey and 1/3 c brown sugar Combine everything. Add any other items you like. Chill for an hour and enjoy CHEEKY BROWNIES Preheat Oven to 350 Place mold on Baking Sheet &Brush lightly with oil In medium bowl, add: 1/ cup Butter1 cup Brown Sugar1/2 cup Pure Cocoa. Microwave on high for 1 min to melt butter. Whisk until smooth. Whisk in: 1/2 cup Greek Yogurt 2 eggs1 tsp. Vanilla Extract 1/2 tsp. Baking Powder1 cup flour. Divide batter evenly between petites. Bake & once cool to touch, flip. Serve alone or with fruit & dip. Great for kid lunches! Petites Quiches I use 1 tbsp of cream for 1 egg then add cheese chive and bacon and 3 onion a tsp per egg. 4 eggs does 12 to 15 squares. Oh yes a pinch of salt. Lightly oil the petit mini pour mixture. Bake at 350 for 20 to 25 min. Or till done! Chai Spice Zucchini Perfect Petites 3 cups shredded zucchini 1 2/3 cups sugar2/3 cups vegetable oil 2 tsp Epicure Vanilla3 large eggs3 cups all-purpose flour 2 tsp baking soda1 tsp salt1 tsp Epicure ground cinnamon 1 tsp Epicure chai spice1/2 tsp Epicure baking powder If desired ... 1/2 cup coarsely chopped nuts1/2 cup raisins Heat oven to 350 degrees. Use Epicure basting brush to oil petite pan. Mix zucchini, sugar, oil, vanilla and eggs in a large bowl. In another bowl mix flour, baking soda, salt, cinnamon, chai spice and baking powder. Add dry mixture to zucchini mixture and mix well. Fill each mini loaf slot 3/4 full ... about a heaping tbsp. ** I didnt use nuts or raisins** Bake 15 to 20 minutes, until lightly brown. Turn out onto a cookie sheet and cool! My batch made 67 zucchini petites. They are not going to last ... my kids are eating them like they are going out of style!! Healthy Granola Bar 1½ C (375ml) puffed rice cereal 1½ C (375ml) rolled oats ½ C (125 ml) dried raisins ½ C (125 ml) raw pumpkin seeds 1 tsp (5 ml) Epicure Apple Pie Spice ½ C (125 ml) honey ¼ C (60 ml) vegetable oil 3 Tbsp (45ml) nut butter 1 tsp (5 ml) Epicure Vanilla Extract Heat oven to 325°F (160°C). Place a lightly oiled Epicure Perfect Petites mold on an Epicure Baking Sheet. Place first five ingredients in a food processor. Melt remaining ingredients in microwave for 50 seconds on HIGH. Drizzle into food processor. Pulse mixture until all ingredients are just blended. Divide mixture evenly between sections of the mold. Press in lightly. Bake for 15–20 minutes. When cool to the touch, flip mold onto Baking Sheet and twist to pop out granola bars. Epicures After Ate Fudge Brownies Makes 16 servings 1 ½ cup flour 3/4 cup (180 ml) Epicures Pure Cocoa 1/2 tsp (2.5 ml) Epicures Baking Powder 1 Tbsp After Ate tea leaves ( grind a bit in a grinder first) 1 cup (250 ml) butter, melted 1 cup (250 ml) sugar 1 cup (250 ml) brown sugar 2 eggs 2 tsp (10 ml) Epicures Vanilla Extract Preheat oven to 350°F (175°C). Lightly butter and flour a 9 x 13” (23 x 33 cm) pan, shaking out excess flour. Whisk flour, Pure Cocoa and Baking Powder in a mixing bowl. Set aside. In a separate mixing bowl, whisk remaining ingredients. Combine both mixes and pour into prepared pan. Bake for 25 minutes. Cool, then dust lightly with Pure Cocoa or icing sugar if desired, before cutting and serving. Mini Herby Parmesan Quiche Bites 10 eggs¼ C (60 ml) Parmesan½ C (125 ml) low-fat milk 1 Tbsp (15 ml) Epicure Sun-dried Tomato & Herb Dip Mix1½ C (375ml) frozen peas Epicure Sea Salt , to tasteEpicure Black Pepper , to taste Preheat oven to 325°F (160°C). Place a lightly oiled Epicure Perfect Petites mold on an Epicure Baking Sheet. In a mixing bowl; whisk eggs, Parmesan, milk and Sun-dried Tomato Herb Dip Mix. Divide peas into mold, top with egg mix. Bake for 15–20 minutes, rotating tray half way through cooking time. Flip mold onto baking sheet and twist to pop out quiche bites. Epicure’s After Ate Oatmeal Coconut Squares 1 cup (250 ml) room temp butter4 Tbsp (60 ml) Epicure’s After Ate Tea ½ cup (125 ml) sugar ¼ cup (60 ml) brown sugar ¾ tsp (3.75 ml) salt ½ tsp (2.5 ml) Epicure’s Vanilla1 ½ cups (375 ml) all-purpose flour, or gluten-free flour 1 cup (250 ml) old-fashioned rolled oats 1 cup (250 ml) shredded, un-sweetened coconut, lightly toasted 3 Tbsp (45 ml) Epicure’s Dark Chocolate Sprinkles – optional Preheat oven to 350° F (175° C). In a large bowl, beat butter, After Ate Tea, both sugars, salt, and Vanilla Extract with an electric mixer on medium speed until very well-blended and creamy. Gently incorporate the flour, and then fold in the rolled oats and coconut. Press gently into the mold. Sprinkle with Dark Chocolate Sprinkles, if desired. Bake for 15 but check at 10 min until golden-brown and firm in the middle. Remove from oven and transfer to a wire rack; let cool 5–10 minutes. PAULEEN’S HOMEMADE GRANOLA BARS 3 cups oatmeal1 cup chopped almonds1 cup sunflower seeds 1 cup raisins1/3 cup melted butter1 can Eagle Brand Cond Milk 1 tsp VE almond extract Stir all together – place into perfect petites pan- will fill 2 pans. Bake at 350 x 15-20 min ( check time when doing in the perfect petites pan) Cut while still warm Eagle Brand... Home Made 1 cup skim milk powder1/3 cup sugar 1/3 cup boiling water 3Tbsp melted butter Combine: milk, sugar and melted butter, pour in boiling water.Process in blender until smooth Makes 1 ¼ cup – equivalent to a can Tamago Petite Sushi 1¼ C (315 ml) sushi rice3 Tbsp (45 ml) rice vinegar2 tsp (10 ml) sugar 2 tsp (10 ml) Epicure Teriyaki Seasoning5 eggs 1 Tbsp (15 ml) Epicure 3 Onion Dip Mix ⅓ C (80 ml) prepared Epicure Lemon Basil Aioli Place rice in a medium sized bowl and cover with cold water. Swirl the rice in the water, pour off the water and repeat two or three times until the water is clear. Place rice and 1¼ cups of cold water into an Epicure 8 C Multi-Purpose Pot and bring to a boil. Reduce heat to the lowest setting and simmer, covered, for 20 minutes. Remove from heat and let rest, covered, for 20 minutes. Transfer rice to a bowl. Toss with vinegar, sugar and Teriyaki Seasoning. Preheat oven to 325°F (160°C). Place lightly oiled Epicure Perfect Petites on an Epicure Baking Tray. Whisk eggs and 3 Onion Dip Mix. Divide into Perfect Petites mold. Bake 9–10 minutes. Cool. Layer rice over egg, pressing in slightly. When completely cool, flip Perfect Petites mold onto the Baking Sheet, twist and pop out egg. Top each sushi with a dollop of Lemon Basil Aioli. Divine Petite Meatloaves! 1.5lbs lean ground beef1lb ground pork generous sprinkle of Epicures Meatoaf/Meatball 1/2 cup Parmesan1 eggsalt to taste. Mix all together, press into Epicures Perfect Petites Pan. Youll have more meat than you need, enough to do 6 muffin size Meatloaves too. Bake ~18mins at 350. Tex-Mex Petite Sushi 1½ C (375ml) sushi rice3 Tbsp (45 ml) rice vinegar2 tsp (10 ml) sugar 2 tsp (10 ml) Epicure Taco Seasoning ½ recipe prepared Epicure Guacamole Dip 1 can (170 g) light tuna, packed in water 1 recipe prepared Epicure Sriracha Aioli , to taste Place rice in a medium sized bowl and cover with cold water. Swirl the rice in the water, pour off the water and repeat two or three times until the water is clear. Place rice and 1½ cups of cold water into an Epicure 8 C Multi-Purpose Pot and bring to a boil. Reduce heat to the lowest setting and simmer, covered, for 20 minutes. Remove from heat and let rest, covered, for 20 minutes. Transfer rice to a bowl. Toss with vinegar, sugar and Taco Seasoning. Place an Epicure Perfect Petites mold on an Epicure Baking Sheet. Divide rice into sections, pressing slightly. When completely cool, flip Perfect Petites mold onto the Baking Sheet and twist to pop out rice. Top rice with dollops of Guacamole Dip and small mounds of tuna. Top with Sriracha Aioli to taste. Sushi Bites 1½ C (375ml) sushi rice3 Tbsp (45 ml) rice vinegar2 tsp (10 ml) sugar 2 tsp (10 ml) Epicure Asian Stir-Fry Seasoning ½ C (125 ml) baby shrimp ¼ cucumber, thinly sliced and halved 3 Tbsp (45 ml) prepared Epicure Sriracha Sesame seeds to garnish , optional Place rice in a medium sized bowl and cover with cold water. Swirl the rice in the water, pour off the water and repeat two or three times until the water is clear. Place rice and 1½ cups of cold water into an Epicure 8 C Multi-Purpose Pot and bring to a boil. Reduce heat to the lowest setting and simmer, covered, for 20 minutes. Remove from heat and let rest, covered, for 20 minutes. Transfer rice to a bowl. Toss with vinegar, sugar and Asian Stir-Fry Seasoning. Place an Epicure Perfect Petites Mold on an Epicure Baking Tray. Divide rice into sections, pressing slightly. When completely cool, flip Perfect Petites mold onto the Baking Sheet and twist to pop out rice. Top rice with a slice of cucumber, a small dollop of Sriracha and a baby shrimp. Sprinkle with sesame seeds. Blondies ½ C (125 ml) vegetable oil½ C (125 ml) brown sugar2 eggs 2 tsp (10 ml) Epicure Vanilla Extract1½ C (375 ml) flour ½ tsp (2.5 ml) Epicure Baking Powder½ C (125 ml) chopped walnuts ½ C (125 ml) semi-sweet chocolate chips Preheat oven to 350°F (180°C). Place a lightly oiled Epicure Perfect Petites mold onto an Epicure Baking Sheet. Whisk together first five ingredients. Combine flour and baking powder, and gradually mix in. Add walnuts and chocolate chips. Bake for 18–20 minutes. When cool to the touch, flip mold onto Baking Sheet and twist to pop out Blondies. COCONUT LIME MINI CHEESECAKES Mix together… 1 pkg of cream cheese1/4 c coconut lime mix1 egg Make a graham cracker base with butter and graham cracker crumbs. Add a dollop of the mixture…. Bake for approx 15 mins I found it was best to let cool and put in the fridge then pop them out before you serve.
Posted on: Tue, 18 Nov 2014 08:06:21 +0000
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