Garlic Mozzarella Pinwheels....

Here's a simple appetizer recipe to keep handy for those days when you need something quick.  I tried these out recently to take to my Book Club's Holiday Party.  My tasters/testers at home, oops I mean, my family :) liked them and my friends enjoyed them at the party.  Here's what I did with a few ingredients I had on hand. I'm sure that once you stop to think about it you will be able to think up combinations to make your own sweet or savory Pinwheels.  Enjoy and Happy Cr-eating!


I used:
1 sheet of Puff Pastry (make sure it's cold but, you're able to unroll it)
Pre-made Garlic Butter Spread (If you don't have this, make a spread of your own... try Butter with Garlic Powder or a bit of minced garlic.  Add a spoon of Oregano or Italian Seasoning and a pinch of salt.)
3 TBSP Mozzarella cheese
1/2 TBSP Dried Basil (crushed)

I laid the puff pastry flat and brushed on a thin layer of the Garlic Butter Spread. On the end from which I was going to start rolling,  I spread the Mozzarella cheese from end to end - preferably the short side.  I left a little bit of an edge that would help me get the rolling started easier. I gently lifted the puff pastry and started rolling to the other end.  Once I had a tight rolled log, I put it in the freezer for about 10 minutes so that it would all set together, making it easier to cut.

I cut the log into slices and laid them on a baking sheet. I baked them for about 12 minutes.  Since all oven cooking times vary and the thickness of your slices will also have an effect on how much time they need to cook.  Just keep an eye on them the first time.

Take them out when they are a bubbly golden brown.  Sprinkle the Dried Basil over each one while they are still hot.  Enjoy!

The possibilities are endless.  :)  Here are just a few other options to fill your Pinwheels with:

Nutella
Sugar (makes the well known treat, Palmier)
Mexican Cheese and Jalapenos
Indian Curry Filling (Mashed Potato & Veggies)

Cupcakes & Muffins...Is there a Difference?

Ever wonder if there really is a difference? Cupcakes have generally become known as the "sweeter" of the two, with muffins generally being considered the "healthier" option.  Nowadays though, with the variety of recipes out there, I believe that's highly debatable.  :)

Regardless, these smaller descendants of the whole cake and loaf bread are almost always sure crowd pleasers; at least that's what I've found. And now with the invention of the mini muffin pans they are even smaller and much easier to eat. One could make do with just a napkin in most cases.

Pan liners are available in all sizes, shapes and colors these days so you can pretty much pour any recipe into a cupcake or muffin pan instead.  The adults like them because you can try a couple and not think you're actually eating a whole one ;) and the kids love them because well, anything that looks like a cupcake must be yummy junk food! I personally find them easy to make, serve and clean up.  ;)

Here are a few of my favorites...

I came across a cookbook called Cupcakes from the Cake Doctor at my daughters school book fair a few years ago. It has turned out to be a fabulous purchase for me - if for only one recipe.  Have you ever tried the Sugar Bowl Bakery's Brownies?  You know, the small, almost bite-sized morsels of yummy, chocolate fudge goodness.  :)

Now that your mouth is watering wouldn't you like to create them fresh and warm right at home?

In the following recipe, the Cupcake Doctor does just that. It's as close to the real thing as you can get. :)

Little Fudge Brownie Bites

 - Muffin Pan Liners

(or vegetable spray for the pans)

- 1 package (20oz) Brownie Mix

(Ghirardelli mix is great. If you use a different brand just add an extra 1/2 cup of chocolate chips)

- 1/3 cup Water

- 5 tablespoons Butter, melted

- 1 large Egg

- 1 teaspoon pure Vanilla Extract

- 1/2 cup Semisweet Chocolate Chips

Preheat oven to 350 degrees. Fill mini muffin pans with liners or lightly spray them.  Place brownies mix, water, butter, egg, vanilla, and chocolate chips in a large mixing bowl. Stir to combine for 50 strokes, or until the batter is smooth. Scoop batter into each cup - about three quarters full. Place in oven.

Bake cupcakes until they puff up and edges are crisp but centers still soft, 12-14 minutes. Remove from pans and place on wire rack to cool.

Enjoy!   :) 



Fudge Brownie Bites

 

So, you'll quickly realize that I am a big fan of Trader Joe's.  :) 

A product that they have usually carried in the fall is the Pumpkin Muffin/Bread mix. However,  I think they're carrying it year round now. :)

It makes for a very easy quick muffin. In and out of the oven in less than 20 minutes.  You can't really beat that. If you're looking for a quick bite, make up the recipe on the box. I always add a handful of chopped nuts for an added touch; pecans or walnuts go well.

If you'd like to dress it up a Cream Cheese Frosting would be delicious.  :)

Pecan Pumpkin Muffins

And if you're looking for something on the savory and spicy note, another one of my easy creations is a Jalapeno Cornbread Muffin.

I use the Trader Joe's Cornbread Mix for starters.  To that I add the following ingredients in varying proportions depending on whom I'm baking for. If kids will be eating them too, I make a batch first without the Jalapenos.

Jalapeno Cornbread Muffin

1 Box Trader Joe's Cornbread Mix - follow directions on box

To that add:

Approx. 1/2 - 3/4 cup of Corn kernels
Approx. 1/2 - 3/4 cup of Mexican Blend Cheese
1/4 - 1/2 cup of Chopped Jalapenos - depending on how spicy you would like it

It's quite a forgiving batter so if you prefer it a little more of any it's not going to hurt.
Mix it all up. Pour into lined or unlined but, greased muffin pans.  You could always bake it in an 8x8 greased pan as well, if you are baking in an 8x8 follow directions on box.

For Mini Muffins for: approx. 12-14 minutes
For Muffins for: approx. 15-18 minutes

Let it cool and enjoy!