Desert Special: Miniature Delights

Desert Special: Miniature Delights

Staying at home? Turn days into some delicious, delectable and mini productivity with these two recipes. Happy baking. 

 

 

Miniature Apple Galettes

 

 

INGREDIENTS

  •     1½  cups all-purpose flour     
  •     1 Tbsp. granulated sugar    
  •     ½ tsp. Salt, ⅛ tsp., divided    
  •     ⅓ cup canola oil 
  •     2 Tbsp. nonfat milk 
  •     6 Tbsp. packed brown sugar, divided
  •     1 medium Pink Lady apple, finely  diced (1 cup) 
  •     1 medium apple, finely diced (1 cup)   
  •     1 Tbsp. lemon juice  
  •     1 tsp. ground cinnamon  
  •        Pinch of ground nutmeg

 

METHOD 
1. Place rack in the middle position; preheat oven to 400°F. 
2. Whisk flour, granulated sugar, and ½ tsp. salt in a large bowl. Add oil and milk; mix until a dough comes together. 

3. Form the dough into a 6-inch disk. Roll it out between pieces of wax paper to a ¼-inch thickness. Using a 3-inch cookie cutter, cut out 12 rounds of dough. Transfer the rounds to a standard muffin tin and press into the bottom and partially up the sides of each cup. Sprinkle each crust with ¼ tsp. brown sugar. 
4. Combine apples, ¼ cup brown sugar, lemon juice, cinnamon, nutmeg, and the remaining ⅛ tsp. salt in a large bowl. Divide the filling among the crusts (about 2 Tbsp. each). Sprinkle the remaining 1 Tbsp. brown sugar over the filling. 
5. Bake the galettes until the crusts are golden brown, 15 to 18 minutes. Let cool in the pan for 5 minutes. Use an offset spatula to release the edges and transfer to a wire rack to cool completely.

 

 

Upside-Down Pear and Gingerbread Cakes

 

 

INGREDIENTS

  •     1½ cups old-fashioned rolled oats     
  •     ½ cup all-purpose flour
  •     ½ cup packed light brown sugar, divided 
  •     1tsp. salt, divided 
  •     8 Tbsp. (1 stick) cold unsalted butter, cut into small pieces 
  •     2 large eggs  
  •     ¼ cup pure maple syrup  
  •     1 cup pecan halves, toasted and finely chopped 
  •     1 tsp. vanilla extract 

 

 

METHOD 
1. Preheat oven to 350°F. Coat 24 mini-muffin cups with cooking spray. 
2. Combine oats, flour, ¼ cup brown sugar, and ½ tsp. salt in a food processor. Process until the oats are finely ground. Scatter butter pieces on top and process just until the dough comes together. 
3. Divide the batter among the prepared mini-muffin cups, using about 1½ Tbsp. dough for each. Press dough into the bottom and up the sides of each cup. 
4. Bake the crusts until the edges are set and turn lightly golden about 15 minutes. Use the back of a spoon to press the crusts back down and up the sides (they will have puffed slightly during baking). 
5. Whisk eggs, maple syrup, pecans, vanilla, and the remaining ¼ cup brown sugar and ½ tsp. salt in a medium bowl. Divide the filling among the crusts, using about ½ Tbsp. filling for each. 
6. Bake the mini pies until the filling is set, 10 to 12 minutes. Let cool in the pan for 15 minutes. Use an offset spatula to release the edges and transfer to a wire rack to cool completely.

Diabeticliving
Administrator

Diabetic Living is the only lifestyle magazine that demonstrates how to live fully each and every day while managing diabetes.