Nut Cups Food

CHOCOLATE CHERRY NUT CUPS

Steps:

• In a small crock pot melt the chocolate bark on low stirring occasionally.
• Place mini candy cup papers on a baking sheet or in a mini muffin pan.
• Fill cups half way with any combination of dried cherries and nuts that you'd like.
• Using a small cookie dough scoop carefully fill the paper candy cup with chocolate bark.
• Lightly tap the baking sheet or mini muffin pan on the counter to help the chocolate settle around the cranberries and nuts.
• If making a combination of flavors top each candy cup with the corresponding dried fruit and nuts used.
• Set aside to harden at least an hour.
• Package in fun Christmas treat bags.

MOCHA-NUT CREAM CUPS

Steps:

• Preheat oven to 450 degrees F. Lightly spray backside of muffin pan with cooking spray; set aside.
• Unroll pie crust. With a 3 1/4-inch round cutter (or an 8 ounce pineapple can with the top and bottom removed), cut out 6 rounds. Form rounds over the back of prepared muffin cups to make dessert cups. Prick cups lightly with a fork. Bake in preheated oven for 8 to 10 minutes or until golden. Remove from oven; set aside to cool.
• While dessert cups are baking, add cream, coconut milk, instant espresso powder, and coconut extract to a small mixing bowl. Stir to combine. Sprinkle instant pudding mix over cream mixture and with an electric hand mixer on low speed beat until medium stiff beaks form; about 6 minutes. Fold in half of the coconut until combined.
• Spoon pudding mixture into cooled dessert cups. Top with a dollop of whipped topping and sprinkle with toasted coconut.

LITTLE NUT CUPS

Steps:

• In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
• Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
• Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.

NUT BUTTER CUPS

Steps:

• Pulse almonds and dates in a food processor until mixture starts to hold together when pressed. Spoon nut mixture into 12 paper-lined muffin cups; press into bottom. Gently spread cashew butter over nut mixture. In a small bowl, whisk together cocoa, coconut oil and honey; pour over nut butter. If desired, top with chopped almonds. Refrigerate, covered, until chocolate is set, about 1 hour.

SO EASY CHOCOLATE NUT CANDY CUPS

Steps:

• Place chips and shortening in medium microwave safe bowl and microwave on high or 1 to 1 1/2 minutes or until smooth when stirred.
• Stir in nuts.
• Spoon heaping teaspoonful of mixture into 1" paper candy cups.
• Refrigerate until firm.
• Peel off paper cups, if desired.

DARK CHOCOLATE WALNUT BUTTER CUPS

Steps:

• Line the holes of the muffin tin with paper cases and set aside. Heat the oven to 160C/140C fan/gas 3.
• Spread the walnuts out in a single layer on a baking tray and roast for 12-15 mins, or until fragrant and slightly darker in colour. Tip into a small food processor and blitz in 1-min bursts, scraping down the sides between each burst. When you have a buttery, mostly smooth paste, the walnut butter is ready - this may take 5-10 mins. You don't want it to be completely smooth, as it will become too runny to fill the cups.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Alternatively, do this in the microwave in 30-second bursts. Spoon 1 tsp chocolate into each case, then freeze for 10 mins before adding a spoonful of walnut butter. Push in a few pieces of chopped date, then spoon over the remaining melted chocolate. Freeze for at least another 30 mins, or until the chocolate is firm (the walnut centre will remain gooey), then transfer to a freezerproof container. Will keep frozen for up to a month.

NUT CUPS

Steps:

• Blend margarine and soft cream cheese until creamy.
• Add 1 cup sifted flour.
• Divide mixture into 16 balls and press into tiny muffins tins.
• Mix filling ingredients together.
• Fill nut cups with the filling mixture.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Reduce heat to 250 degrees Fahrenheit and bake for 10 minutes or until done.
• Let stand a few minutes before removing from tins.

APRICOT NUT CUPS

Steps:

• Prepare dough by mixing the cream cheese, butter and flour. Pat into the bottom and sides of 48 mini tart wells.
• Mix filling ingredients and fill tarts with 1-2 teaspoons filling.
• Bake at 350* for 20 minutes.

HOW TO MAKE NUT BUTTER

Steps:

• Preheat oven to 350 degrees F (176 C) and add raw nuts to the baking sheet. If sprouted, nuts won't need as long to roast and benefit from a 5-8 minute roast at a lower temperature (325 F or 162 C). Roast raw nuts for 8-12 minutes, or until fragrant and slightly golden brown. NOTE: You can also leave nuts raw, but the only ones that taste good raw in my opinion are cashews and almonds.
• If roasting hazelnuts, remove from oven once toasted and transfer to a clean dish towel. Rub the hazelnuts against one another using the towel to remove the skins (see photo). Removing most of the skins is preferred (not all will come off).
• Add roasted nuts to a food processor or blender and blend / mix until a creamy butter forms. The nuts should go from whole, to meal, to clumps, to creamy nut butter. This can take up to 10-12 or more minutes so be patient. Scrape down sides as needed.
• Once creamy, add salt (or other add-ins) to taste. Then transfer to a clean jar or container and store in the refrigerator up to 3 weeks (sometimes longer).
• Some other variations include: Cinnamon Raisin Peanut Butter, Cinnamon Hazelnut Butter, Almond Joy Butter, and Super Seedy Sunflower Butter!

SEA-SALTED NUT BUTTER CUPS

Steps:

• Line 2 mini muffin pans with foil liners.
• In a small bowl, mash banana with nut butter.
• Place chocolate in second bowl. Microwave on high in 30-second increments, stirring after each, until melted and smooth.
• Drop a scant teaspoon of chocolate into each liner, then spoon 1 teaspoon nut-butter mixture on top. Top with about 1 teaspoon chocolate, spreading to cover.
• Sprinkle each with sea salt and freeze until firm.

BABECZKI ORZECHOWE (POLISH NUT CUPS)

Steps:

• In bowl mix together to make dough - butter, flour, confectioners sugar, egg yolks and vanilla; on floured board roll out dough 1/4 inch thick.
• Cut out circles to fit into individual tart pans.
• Bake in a 400 degree oven for 10 minutes or until nicely golden; cool.
• Prepare filling - separate eggs beat egg yolks with sugar and vanilla for five minutes.
• Beat egg whites (stiff) - fold the stiffly beaten whites and walnuts in small portions alternately and mix slightly
• Spread some jam on the bottom of each cup and fill with the filling mixture.
• Bake another 15 minutes ( I bake this part at a lower temperature - but ovens do vary) They are baked much like tarts.

MINI CHOCOLATE-RASPBERRY NUT CUPS

Steps:

• Place chocolate chips in a glass bowl (I used a 1-cup glass measuring cup) for 45 seconds on High power in microwave oven. Add raspberry preserves and chopped nuts, and stir well. If chocolate is not completely melted, return bowl to microwave and continue to heat on High at 15-second intervals, stirring each time, until chocolate is completely melted.
• Spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about ¾ full. Refrigerate for 10 minutes to allow the individual desserts to "set".
• Optional: Garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.

FILLED FRUIT AND NUT CUPS

Steps:

• Cream margarine and cream cheese then add flour. Roll into balls and put in mini cupcake pans. Press with finger in the center of ball or use a press designed for this purpose. Dip press into flour occasionally.
• Nut Filling: Blend eggs and vanilla then add sugar. Blend slowly adding melted margarine. After all is creamed add nuts and mix thoroughly. Distribute evenly into cups.
• Bake 20 minutes in 350°F oven (a little longer for fruit filling). Just keep an eye on them until they are slightly brown.

DELICIOUS NUT CUPS

Steps:

• 1. With your hands, work the first three ingredients together until well mixed. Make 24, walnut size balls. Press into mini muffin pans.
• 2. Now for the filling. Mix the filling ingredients together. Fill each cup with 1 teaspoon of filling.
• 3. Bake at 350 degrees for 20 to 25 minutes. Let cool in pans for a bit, remove, and enjoy!

PUMPKIN SPICE DARK CHOCOLATE NUT BUTTER CUPS

Steps:

• Line a regular muffin tin with with 12 paper or silicone liners, or a mini muffin tin with 24 liners. Set aside.
• In a double boiler (or a small bowl fitted to a saucepan filled with 1" water) over low heat, place 2/3 of the dark chocolate or chocolate chips. Melt over very low heat, stirring frequently, until the chocolate is glossy and most of it is melted. Remove from heat and add in the remaining chocolate, stirring until all is melted.
• Spoon about 1/2-1 teaspoon (for mini cups) or 1 1/2-2 teaspoons (for regular cups) of chocolate into each of the spots in the muffin tin. Using the spoon, push the chocolate up the sides of the muffin liners about 1/3 of the way to create a chocolate "wall." Place the muffin tin in the freezer to solidify the chocolate, about 10 minutes.
• While the chocolate is hardening, combine the cashew butter, pumpkin pie spice, fine sea salt, and honey in a medium size mixing bowl. Mix until smooth.
• Remove the muffin tin from the freezer, and grab a level teaspoon of the cashew butter mixture (for mini cups) or a heaping teaspoon (for regular cups) and press into the center of each muffin cup, flattening down with a spoon.
• Spoon remaining chocolate, about 1 teaspoon per mini muffin cup and about 2 teaspoons per regular muffin cup, over top of the cashew butter.
• Once all muffin cups are filled, vigorously shake or drop the muffin tin on the counter to remove any air bubbles and allow the chocolate to settle. Chocolate will harden at room temperature within an hour, or place in the freezer for 10-15 minutes to speed up the process. If desired, top the cups with flaky sea salt after the chocolate has set up, but isn't completely solid-about 15 minutes at room temperature and 5 minutes in the freezer.

NUT CUPS

Steps:

• Blend margarine and soft cream cheese until creamy.
• Add 1 cup sifted flour.
• Divide mixture into 16 balls and press into tiny muffins tins.
• Mix filling ingredients together.
• Fill nut cups with the filling mixture.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Reduce heat to 250 degrees Fahrenheit and bake for 10 minutes or until done.
• Let stand a few minutes before removing from tins.

NUT BUTTER CUPS

Steps:

• Melt the chocolate bar with the coconut oil.
• In the meantime, prepare the muffin tins to place your chocolate in.
• Pour the chocolate then refrigerate for at least 30 minutes.
• Add in some nut butter and add more chocolate on top.
• Refrigerate again or freeze until you feel like one!