CARAMEL TASSIES
Buttery cookie cups with a smooth caramel filling make a nice addition to a Christmas dessert tray. These are one of my family's favorites.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT S'MORE TASSIES
Graham cracker cookie cups brim with a luscious peppermint-milk chocolate filling, sweet marshmallow creme and crushed peppermint candies. Santa (and his elves) will look forward to these! -Edwina Gadsby, Hayden, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place cookie mix, cracker crumbs, butter and egg in a large bowl; beat until well mixed. Shape into 36 balls; press onto bottoms and up the sides of greased miniature muffin cups., Bake 9-10 minutes or until golden brown. Cool 30 minutes before removing from pans to wire racks., Meanwhile, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Let stand 15 minutes or until cooled. Spoon 2 teaspoons chocolate mixture into each cup., Place marshmallow creme in a small microwave-safe bowl. Microwave at 50% power 15 seconds or just until softened. Spoon a dollop of marshmallow cream onto each cup; sprinkle with candies.
Nutrition Facts : Calories 130 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER AND MILK CHOCOLATE CHIP TASSIES
Make and share this Peanut Butter and Milk Chocolate Chip Tassies recipe from Food.com.
Provided by Southern Polar Bear
Categories Dessert
Time 50m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended.
- Cover; refrigerate about one hour or until dough is firm.
- Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter).
- Heat oven to 350°F
- Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth.
- Stir together milk chocolate chips and peanut butter chips.
- Set aside 1/3 cup chip mixture; add remaining chips to egg mixture.
- Evenly fill muffin cups with chip mixture.
- Bake 20 to 25 minutes or until filling is set and lightly browned.
- Cool completely; remove from pan to wire rack.
- Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
- Drizzle over tops of tassies.
Nutrition Facts : Calories 1392.8, Fat 88.2, SaturatedFat 50.3, Cholesterol 246.2, Sodium 637.4, Carbohydrate 130.7, Fiber 4.7, Sugar 77.5, Protein 22.2
CHOCOLATE RASPBERRY TASSIES
From Better Homes and Gardens December 2009. "The rich, gooey filling in these tarts has a hit of raspberry liqueur. Substitute your favorite liqueur or flavored syrup, or leave it out altogether.
Provided by Queen Dana
Categories Dessert
Time 15m
Yield 24 Tarts
Number Of Ingredients 6
Steps:
- DIRECTIONS:.
- 1. Prepare Chocolate Pastry. Heat oven to 375°F Divide pastry in 24 balls. Evenly press each ball on bottom and sides or 24 ungreased 1 3/4-inch muffin cups, using floured fingers if necessary; set aside.
- 2. For filling, in small saucepan heat and stir chocolate and butter over medium-low heat until melted and smooth. Remove from heat. Stir in egg, sugar, liqueur, and vanilla. Spoon 1 scant tablespoon filling in each pastry shell.
- 3.Bake 12 to 15 minutes or until pastry is firm and filling is puffed. Cool in pans 10 minutes. Run sharp thin-blade knife around tassie edges; carefully remove from pans. Cool on wire rack. Pipe or dollop on a small amount of Chocolate Buttercream.
- 4. To store, refrigerate tassies in single layer in airtight container up to 3 days.
- CHOCOLATE PASTRY:.
- In food processor combine 1 1/4 cups all-purpose flour, 1/2 cup sugar, 1/4 cup natural unsweetened cocoa powder, and dash of salt; pulse to combine. Add 1/2 cup cold butter, cut up. Cover; process until crumbly. In small bowl whisk together 1 egg yolk and 2 tablespoons cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed, cover and refrigerate until easy to handle.
- CHOCOLATE BUTTERCREAM:.
- In a medium mixing bowl beat 1/4 cup softened butter on medium-high for 30 seconds. Gradually beat in 1 cup powdered sugar and 3 tablespoons unsweetened cocoa powder. Beat in 2 tablespoons milk. Gradually beat in 1 cup powdered sugar until piping consistency.
Nutrition Facts : Calories 58.8, Fat 4.9, SaturatedFat 3, Cholesterol 11.4, Sodium 11.5, Carbohydrate 5, Fiber 1.2, Sugar 2.9, Protein 1.2
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