We Love Pizza

 

Not to be cheesy, but nothing says love like mini heart-shaped pizzas. Lightly brush a Stoneware Cookie Sheet with canola oil. Divide refrigerated pizza dough into quarters and shape into hearts. Bake in a 425°F preheated oven 12–15 minutes or until golden brown, then top pizza(s) with whatever you love. Bake for 2–3 minutes or until cheese melts

Whole-Hearted Brownies

Whether you’re an edge–of–the–pan brownie lover or all about the ooey–gooey centers, everyone will love this. Bake an 18.3–oz package of brownies in the Brownie Pan. Let them cool and cut out the centers of each with the heart-shaped Creative Cutter.

Sweet Thought: Top these treats with ice cream or whipped cream. Or let guests get creative with canned frosting, melted chocolate, heart-shaped sprinkles or colored sugar.

Pesto-Cheese Pastries

Ingredients:
2 oz (60g) cream cheese, softened
1 oz (30g) Parmesan cheese
2 tbsp (30mL) prepared pesto basil
½ pkg (17.3oz/450g) frozen puff pastry sheets (1 sheet), thawed
2 oz (60g) thinly sliced deli ham (about 6 slices)

Prep Time: 20 minutes
Total Time: 45 minutes

Directions:

1. Prepare filling. Preheat oven to 400F (200̊C). Line Large Sheet Pan with Parchment Paper; set aside. In Small Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Grate Parmesan cheese into batter bowl using Rotary Grater; add pesto and mix well.

2. Assemble pastries. Unfold pastry dough onto flat side of Large Grooved Cutting Board; lightly roll seams using Baker’s Roller. Arrange ham over dough, overlapping if necessary. Spread cream cheese mixture over ham using Small Spreader. Bring bottom edge of dough up to create 1 ½-in. (4-cm) fold; bring edge up again to make another 1 ½-in. (4-cm) fold. Repeat on opposite side. Fold dough in half, bringing folded edges together. Press dough lightly to seal.

3. Slice and bake. Cut dough crosswise into sixteen ¼-inch-thick (6-mm) slices using Bread Knife. Place slices cut-side up onto sheet pan. Bake 22-25 minutes or until golden brown. Serve warm.

Yield:
16 Servings

Double Chocolate Profiteroles

Ingredients

White Chocolate Mousse

 

1 cup heavy whipping cream, divided

4 ounces white chocolate, finely chopped

 

Profiteroles

 

1/2 cup plus 2 tablespoons flour

2 tablespoons unsweetened cocoa powder

3/4 cup water

3 tablespoons butter

1 tablespoon granulated sugar

1/4 teaspoon salt

3   eggs, lightly beaten

 Fresh blackberries, raspberries or sour cherries in syrup, drained (optional)

 Powdered sugar

 

Directions

1

For white chocolate mousse, place 1/2 cup of the cream in Small Micro Cooker . Microwave on HIGH 45 seconds. Pour hot cream over chocolate in ; stir until chocolate is melted and smooth. Stir in remaining 1/2 cup cream. Cover; refrigerate at least 3 hours or until mixture is well chilled. Whisk chilled mousse with Stainless/Silicone Sauce Whisk until soft peaks form.

 

2

 

Meanwhile, for profiteroles, preheat oven to 375°F. Combine flour and cocoa powder in small bowl; set aside. Bring water, butter, granulated sugar and salt to a simmer over medium heat in Saucepan . Add flour mixture all at once and stir vigorously until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough in Classic Batter Bowl . Add eggs; whisk until smooth and very thick.

 

3

 

Lightly spray Deluxe Mini Muffin Pan with vegetable oil. Attach open star tip to Easy Accent Decorator ; fill with dough. Pipe equal-sized rosettes of dough into wells of pan. Bake 28-30 minutes or until dough is puffed and tops are slightly cracked. Remove from oven and make a small cut in side of each puff to release steam. Remove from pan to cooling rack; cool completely. Cut off tops of puffs. If desired, place one berry into bottom of each puff. Fill each puff with mousse using Small Scoop ; replace tops. Sprinkle lightly with powdered sugar; serve immediately.

Yield:

  ,24 servings of 3 profiteroles

Nutrients per serving:

Calories 290, Total Fat 22 g, Saturated Fat 13 g, Cholesterol 135 mg, Carbohydrate 20 g, Protein 5 g, Sodium 160 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1 starch, 1/2 medium-fat meat, 4 fat (1 carb)

Cook's Tips:

Pipe batter into pan, filling wells about halfway. Use a wet fingertip to smooth top of rosette for a more even shape. Bake until puffs appear dry on surface and in cracks.

Venting the puffs by making a small cut in side will prevent them from deflating or becoming soggy. Use Bread Knife to slice tops off of cooled puffs.

Rosemary Roasted Potatoes

Ingredients 

1 1/2 lbs (750 g) “"B"” size red potatoes (about 2 in./5 cm in diameter), unpeeled

1 tbsp (15 mL) vegetable oil

1 tbsp (15 mL) fresh rosemary leaves, finely chopped

2   garlic cloves, pressed

3/4 tsp (4 mL) salt

 Directions

1

Preheat oven to 450°F (230°C). Cut potatoes into wedges using Veggie Wedger . Combine potato wedges, oil, rosemary, pressed garlic and salt in large mixing bowl; toss to coat.

 

2

 

Arrange potato wedges in a single layer over Large Sheet Pan. Bake 12-15 minutes; remove pan from oven. Carefully turn potato wedges over and bake an additional 12-15 minutes or until golden brown.

Yield:

  ,4 servings of  

Nutrients per serving:

Calories 200, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 45 g, Protein 7 g, Sodium 440 mg, Fiber 5 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips: No information is currently available.

 

Individual Beef Wellingtons

 

Ingredients 

1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet)

2   beef tenderloin steaks, cut 1 inch thick (5-6 ounces each)

 

Vegetable Filling

 

1/2 cup thin carrot sticks

1/2 cup thin red bell pepper strips

1/2 cup thin zucchini sticks

1 teaspoon olive oil

1   garlic clove, pressed

1/8 teaspoon salt

1/2 cup (2 ounces) shredded Italian cheese blend

 

Garlic-Basil Spread

 

1/2 teaspoon olive oil

1   garlic clove, pressed

1 tablespoon snipped fresh basil

1/4 teaspoon salt

1/8 teaspoon ground black pepper

 

Directions 

 

1

 

Two to four hours before serving, line Small Bar Pan with parchment paper . Thaw puff pastry at room temperature. Trim any fat from steaks. 

 

2

 

For vegetable filling, cut vegetables into thin pieces, 2 inches long. Heat oil in 10" Saute Pan over medium heat 1-3 minutes or until shimmering. Add vegetables and garlic pressed with Garlic Press ; cook and stir 5 minutes. Sprinkle with salt and black pepper. Remove to Small Batter Bowl ; cool. Stir in cheese. 

 

3

 

For garlic basil spread, heat 1/2 teaspoon oil over medium-low heat in same pan. Press garlic into oil and cook just until softened, about 1 minute. Add garlic with oil to basil, salt and black pepper. 

 

4

 

To assemble Wellingtons, gently unfold pastry. Cut along one fold line; set aside strip of pastry (1/3 sheet). Cut remaining pastry crosswise in half to form two rectangles. Spoon half of the vegetable filling onto center of each rectangle. Spread one side of each steak with garlic-basil spread. Place steaks on vegetables, garlic-basil side down. Bring pastry corners up over steaks (most of the meat surface is not covered). Gently press pastry against sides of steaks; turn over and place steaks, pastry side up, on bar pan. Cut designs from reserved pastry; arrange over tops. Cover; refrigerate 2-4 hours.

 

5

 

When ready to serve, preheat oven to 425°F. Insert probe of Digital Thermometer into center of 1 wellington. Bake 26-30 minutes or until 130°F for medium rare; 140°F for medium. Remove Wellingtons from bar pan. Let stand 5 minutes before serving. (Temperatures will rise 15°F-20°F during standing time to reach final temperatures of 145°F for medium rare; 160°F for medium doneness.)

Yield:
  ,2 servings of
  
Nutrients per serving:
Calories 830, Total Fat 51 g, Saturated Fat 17 g, Cholesterol 165 mg, Carbohydrate 40 g, Protein 49 g, Sodium 1215 mg, Dietary Fiber 4 g

U.S. Diabetic exchanges per serving:
3 starch, 6 meat, 3 fat (3 carb)

Cook's Tips:
This recipe can be doubled and baked on the Large Bar Pan.
Wellingtons should be removed from the oven before they reach the desired serving temperature because hot steam trapped by the pastry covering continues to cook the steaks during their short stand time.
Beef tenderloin steak is a boneless, very tender steak that is also called filet or filet mignon. For this special-occasion entrée, we recommmend purchasing steaks with a quality grade of Choice. Steaks graded Select are usually less expensive, but may not be as juicy or flavorful.
To give puff pastry a shiny appearance, beat 1 egg with 1 tablespoon cold water and brush over pastry just before baking Wellingtons.

 

 

 

Sun-Dried Tomato Tart Squares

Ingredients

2 pkg (8 oz or 235 g each) refrigerated crescent rolls

8 oz (250 g) cream cheese, softened

2   eggs

1 can (14 oz or 398 mL) artichoke hearts in water, drained

1 jar (8 oz or 210 mL) sun-dried tomatoes in oil, drained and patted dry, divided

1 cup (250 mL) grated Italian cheese blend, divided

2 tbsp (30 mL) Parmesan-Garlic Oil Dipping Seasoning

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) coarsely ground black pepper

 Chopped fresh parsley (optional)

Directions

1

 

Preheat oven to 400°F (200°C). Unroll one package of crescent dough across one end of Large Bar Pan with longest sides of dough across width of pan. Repeat with remaining package of dough. Using Baker's Roller , roll dough to seal perforations and press up sides. Trim excess dough with Utility Knife . Bake 10-12 minutes or until golden brown.

 

2

 

Meanwhile, place cream cheese in Classic Batter Bowl . Whisk until smooth with Stainless Whisk . Add eggs; whisk until combined. Using Food Chopper, chop artichokes. Place artichokes into 5" Strainer ; press to remove excess liquid. Coarsely chop tomatoes with Chef's Knife . Add artichokes, half of the tomatoes, half of the cheese, dipping seasoning, salt and black pepper to cream cheese mixture; mix with Small Mix 'n Scraper until well blended.

 

3

 

Remove bar pan from oven to Stackable Cooling Rack . Using Small Spreader , spread artichoke mixture evenly to edges of crust; top with remaining tomatoes. Bake 8-10 minutes or until center is set. Remove bar pan from oven. Sprinkle tart with remaining cheese and parsley, if desired. Cut into squares with Pizza Cutter and serve with Mini Serving Spatula .

Yield:

  ,
24 servings of 1 appetizer

Nutrients per serving:

Calories 150, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 30 mg, Carbohydrate 11 g, Protein 4 g, Sodium 340 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

If desired, 2 garlic cloves, pressed, 1 oz (30 g) grated fresh Parmesan cheese and 1/4 tsp (1 mL) salt can be substituted for the Parmesan-Garlic Oil Dipping Seasoning.