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Bite-Sized Desserts: No Forks Required

Bite-Sized Desserts: No Forks Required


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These bite-sized desserts are big on glamour--and flavor.

I'm no slouch in the sophistication department, but parties are my undoing. I know all the countries that make up the former Yugoslavia, and I can spot an Armani jacket from 20 yards away. So why, when I shift my wineglass to my left hand and pick up the plate with the chocolate mousse cake, do I inevitably end up with frosting down my front -- and always at the moment when I'm trying to impress that suave David Niven look-alike with my grasp of Balkan politics? So much for sophistication.

I'm not alone, though, and that's comforting. Pretty much everyone I know, at one time or another, has ended up with crumbs in her cleavage or wine on his shoes after losing a round of Holiday Party Roulette. That's because, as in the casino version, the odds are stacked against you. Mingling partygoers are expected to handle a full set of eating and drinking utensils with only two hands and no lap. That's just not fair.

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So we're changing the rules. We're taking the plate, the fork, and the mousse cake out of the equation and offering a bevy of bite-sized, party-friendly pastries.They all pack the flavor of a full-sized dessert into a package that you can pick up and eat in just a couple of fork-free bites. We've got at least one representative from every major food group: chocolate, peppermint, fruit, and cream cheese. Take the Apricot-Cranberry Tarts -- they're mini-muffin-sized cups of rum-touched fruited pie. The Apple and Cream Cheese Roll-Ups are tiny phyllo-wrapped treats, and the Peanut Butter-Fudge Cups are a cross between a Reese's and a cumulus cloud.

Think about it: One drink plus one pint-sized pastry equals two hands!

No Forks Required Recipes


25+ Bite Size Desserts

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25 of the most delicious bites with these Bite Sized Desserts!

Why is it that bite size food is just so much more fun to eat? It&rsquos amazing how the cuteness of its size makes it taste better. These 25+ Bite Size Desserts would be a great finish to any party, or even the main event at a dessert party. I feel inspired to have a bite size dessert party in the near future after looking at all of these tasty treats.

1. Baked Apple & Brie Tarts

2. Easiest Mint Brownies

3. Frozen Chocolate Mousse Cookies

4. Angel Food Cake Churro Bites | Lil Luna

5. Bananas Foster Baby Cakes | Dessert for Two

6. Bite Size Chocolate Cream Pie | Food Pusher

7. Banilla Sandwich Cookies | Bakers Royale

8. Boston Cream Pie | Betty Crocker

9. Cake Batter Truffles | The Girl Who Ate Everything

10. Candy Bar Pretzel Bites | The Gunny Sack

11. Grandma&rsquos Zeppole | The Cottage Market

12. Cinnamon Toast Crunch Macarons | Picky Palate

13. Mini Chocolate Whoopie Pies | Martha Stewart

14. Mini Samoa Pies | Crazy for Crust

15. No Bake Mini Cheesecakes with Raspberry Sauce | Spoonful of Flavor

16. Oreo Marshmallows | Raspberri Cupcakes

17. Mini Butterscotch Cream Pies | Lauren&rsquos Latest

18.Chocolate Pretzel Cookie Dough Bites | Baking with Blondie

19. Mini Lemon Oreo Cheesecake | A Night Owl

20. Peppermint Cream Bites | Better Homes and Garden

21. Raspberry Chocolate Mini Tarts | Bakers Royale

22. Reese&rsquos Peanut Butter Mini Cheesecakes | The Girl Who Ate Everything

23. Salted Chocolate Frozen Banana Bites | Gimme Some Oven

24. Strawberries with Marshmallow Creme Brulee | Food 52

25. Strawberry Brie Waffle Bites | Lemon Tree Dwellings

What&rsquos your favorite dessert to enjoy bite size?


Petite Sweets – Bite-Size Desserts to Satisfy Every Sweet Tooth : A Review & Fresh Lime Pies

If you follow my blog regularly, you will remember that I recently celebrated completing two years of posting here with a give-away of Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth by **Beatrice Ojakangas.

I chose that particular book for two reasons. The first reason being that I have a couple of Ms. Ojakangas’s books and have found her recipes extremely do-able. The recipes I have tried have always turned out well.

The second reason was that the idea of bite sized desserts sounded very good to me. It seems like the perfect way to have your dessert and eat it without feeling guilty about it. In my opinion it’s definitely the way to go whether one is baking dessert for the home or for a large number of guests.

The publishers of this book, Sellers Publishing, came across my giveaway post and were kind enough to send me a copy of Petite Sweets (and a couple of other books too). Having gone through the book, I know this is one that I am happy to have on my cook-book shelf.

Beatrice Ojakangas**, a James Beard Award winner, has 26 cookbooks and articles in various magazines to her credit. She has also featured on television series “Baking With Julia” and “The Baker’s Dozen.

(Sandbekkelser)In her introduction to Petite Sweets, Ms. Ojakangas mentions that downsizing desserts to bite-size servings solves the “one and four syndrome” (one dessert and four forks!) as well as the “sliver syndrome” (I’ll have a sliver of this and a sliver of that!). Given the general trend towards healthier lifestyles, rich and sweet food is definitely not what the doctor ordered. Yet who can stay away from deliciously tempting desserts?

So with Petite Sweets, Beatrice Ojakangas provides a solution in the form of bite-sized desserts. In this book she presents 50 recipes, with almost as many beautiful photographs, for making delicious bite-sized desserts at home. She hasn’t forgotten chocoholics like me either, while putting her recipes together for this book.The recipes are well presented, quite easy to make, and mostly require ingredients easily available in an average baker’s kitchen.

The recipes in the book are presented and categorized under Little Cakes Petite Pies and Tarts Fruit and Berry Desserts Mousses and Chilled Desserts Creams, Custards, and Frozen Desserts and Pastries and Sweets. Many of the recipes in this book are mini versions of all time favourites like Velvet Cake, Rum Babas, Whoopie Pies, Bread Oudding and Crème Puffs to mention a few. The recipes in this book range from simple, homely comfort food at one end to very fancy desserts.

As she does in her other books, she also provides an insight into how she arrives at her bite-sized desserts with advice on how one could downsize one’s own choice of dessert.

The only down side to this book, as I see it, is that most of the desserts would require small sized tins/ moulds/ ramekins which would perhaps not be available in the average kitchen. Ms. Ojakangas does offer solutions to this problem by suggesting baking in mini-muffin tins.

Personally, I think investing in some of these items would not be a bad idea if one was considering continuing with making/ baking mini-desserts. I have a tendency to sometimes collect unusual bakeware when I can find it (which is not very often), but I do have small ceramic ramekins as well as what I now discover are sandbakkelser moulds.

I had made the Sandbakkelser from Petite Sweets earlier and this time I tried the Fresh Lime Pies and some Orange Crepes. They turned out well and we liked them too.

Here is the recipe for Fresh Lime Pies from Petite Sweets, reproduced with permission. You can use 2 ounce (about 1/4 cup) ceramic cups or ramekins if you have them. Otherwise, you can line mini-muffin tins with foil liners. Ms. Ojakangas also advises the use of fresh Key limes if available.

I would advise increasing the sugar for the lime filling, if your lime juice is on the tarter side.


Mini Whoopie Pies

In a nod to New England in their bid for the Super Title, I give you Mini Whoopie Pies!

The Whoopie Pie is the the official state treat of Maine, and considered a New England classic. Also know as black moons, gobs, or black and whites, whatever their name, they are in the words of Rachael Ray…yum-o!

According to What’s Cooking America , t raditional whoopee pies are made with vegetable shortening, not butter, which is how I made mine. The original and most commonly made whoopie pie is chocolate. but cooks like to experiment, and today pumpkin whoopie pies are a favorite seasonal variation.

The recipe for whoopie pies has its origins with the Amish, and in Lancaster county, Pennsylvania, it is not uncommon to find roadside farm stands offering these desserts. Amish cooking is about old recipes that have fed families for generations, with no trendy or cross-cultural fusions or mixtures. These cake-like whoopie pies were considered a special treat because they were originally made from leftover batter. According to Amish legend, when children would find these treats in their lunch bags, they would shout “Whoopie!”

I never in my life have had a whoopee pie, until I made these. We grew up on Ding Dongs and Swiss Rolls. If I had only known, see the best part of any of these treats is the filling. Whoopie pies have a whole bunch more of that, and I love it. I did read that you can use the marshmallow fluff right out of the jar for the filling but don’t…….make the filling, I promise it’s worth it.


Tim is not as much of a fan of these kinds of treats……more for me……lol, but he did like them. If I would have had these in my lunch as a kid I would have yelled Whoopie.
I made a mini version,
So, there were a whole bunch of them.
So, they could be shared easily.
So, they could be used a a bite size treat.

These bite sized treats fit perfectly into a Super Bowl feast. I really think you need some sweet relief from all the fried, battered, chip and dip things that are traditional Super Bowl fare. Every event needs a dessert, no matter how plain or fancy.

Plus these can be made ahead, and stored for up to a week in an air tight container, but I don’t think you will have any to store….so maybe make a double batch??


Pho-time is always a good time! The satisfying Vietnamese soup traditionally features a meaty broth, but in this vegan recipe, mushrooms help to create the rich, savory broth. Top with cilantro or basil leaves, scallions, jalapeños, bean sprouts, and lime wedges.

View Recipe


Must-Haves for Bite Size Desserts for Parties

This post may contain affiliate links. See Disclosures for details.

Dessert tables are really nothing new and have become super-trendy. However, if you aren’t wanting people to be breathing over the pies or touching the knives to cut the cakes themselves, you can lay them out as individual desserts – just grab-and-go.

When you’re making these kinds of desserts, for sure, you can serve them plated, with forks. But as you go through this list, you’ll see that there are other ways you can serve. You can prepare desserts and serve them in:

All of these ideas fancy things up a little and add some variety! Consider having some of these items on hand when you’re preparing your desserts


But My Life Hasn't Always Been This Way.

I became a gymnast at the young age of 2. I basically lived at the gym growing up and couldn't get enough of it. I ate the Standard American Diet including Burger King, Stouffer's Lasagna, and Chinese takeout on a regular basis. I ate as much as I wanted whenever I wanted, and never thought twice.

When I was 13, I broke my foot and was told by doctors that I had to quit gymnastics or else I would run into serious health issues later in life. I was devastated, but I did what I was told. A few months after I quit, I began to pack on the pounds. Slowly, but surely, my weight crept up and all of a sudden I found myself in a vicious cycle of dieting, binge eating, and depression. I gained at least 50 pounds over the course of 3 years. I hated the way I looked and tried every single diet I could find. I tried counting calories, counting carbs, Weight Watchers, Nutrisystem, The Scarsdale Diet. the list goes on and on. I even tried the Cabbage Soup Diet! I would lose a few pounds here and there but then gained it all back (and then some) as soon as I went off of the diet. I was miserable. I did not feel like myself. I was horribly depressed and ashamed of who I had become. I was sick of dieting and was sure I would never lose weight.

Years down the road when I was in my second year of college, I first learned about the vegan lifestyle through the documentary Forks Over Knives. It resonated with me, so I decided to give it a chance - what did I have to lose? For the first time in my life, my focus shifted from the seemingly endless quest to lose weight to the desire to achieve true health. Since the moment I made this decision – to focus on my health and the way I felt on the inside rather than on what I saw in the mirror, my whole life changed. I became happier and felt bounds of energy. I felt vibrant and full of life! As a wonderful byproduct, I finally shed the weight I had been actively trying to lose for so many long, difficult years. The best part is – it has stayed off, and is never coming back. Instead of punishing myself by being on some restrictive diet, I now nourish and love my body by putting delicious, healthful, foods into it that I know my body will thank me for. I am no longer trapped by the burden of being on a diet or going “off” of my diet. Instead, I listen to my body and give it what it needs. It's magical!!


NONNA’S ITALIAN WALNUT CAKE

Nonna’s Italian walnut cake. Still warm, drizzled with honey, ready to serve.

The following recipe is out of “The Scout’s Dutch Oven Cookbook” by Tim and Christine Conners (2012) Page 122.

Preparation time: 1 ½ hours
Servings: 6-8

INGREDIENTS

  • 10 tablespoons (1 ¼ standard sticks) butter, softened
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons of honey, plus a little extra for drizzle
  • 4 eggs, lightly beaten
  • 1 pear, peeled, cored, and diced
  • ½ cup chopped walnuts
  • ¼ cup whole walnut pieces

PREPARATION AT CAMP

  1. In a medium-size mixing bowl, cream together butter, sugar, and salt.
  2. Add honey and eggs and blend well.
  3. Gradually add the flour, mixing to combine.
  4. Fold in diced pear and chopped walnuts.
  5. Pour batter into greased Dutch oven and sprinkle with whole walnut pieces.
  6. Bake for about 40 minutes using 13 coals on the lid and 6 coals under the oven, until a knife comes out clean.
  7. Let the cake cool then drizzle with a little more honey.

Tip 8 - Forgotten utensils

Toothpicks or disposable cocktail forks are great for picking up things that may be sticky or that you would like to dip into something else, so I like to have them either on my grazing platters or sitting right beside. It's the little touches like these that are often forgotten, but make things so much easier for your guests.

They are kind of like the unsung heroes of the day - no-one notices them until they aren't there when you need them - like my next forgotten utensil.

Napkins people! Serviettes! Whatever you call them, I have been to a lot of functions where there is nothing to wipe your hands (or face!) with! Total pet hate of mine, and I'm not alone!

That brings me to the next tip.


Mince Pie

Although most commonly seen during the Christmas holidays, there is nothing like a flaky and warm mince pie for a sweet end to bonfire night. Bite-sized and easy to carry, these pies are the perfect celebratory dessert.

Our quick recipe uses pre-made mincemeat but makes the dough from scratch with butter and flour. Once the dough is kneaded it needs to rest for 30 minutes before rolling it out and making the small pies. Once ready, the pies need to bake for 20 minutes or until golden brown. Ready in 45 minutes.


Watch the video: Τέλειο γλυκό γιαουρτιού Μπανάνα φράουλα! Χωρίς ζάχαρη! Greek daily recipes


Comments:

  1. Aiken

    What an attractive answer is

  2. Ghazi

    A great theme

  3. Bhradain

    I apologize for interfering, but I need a little more information.



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