The Big Book of Babycakes Cupcake Maker Recipes Review

Title: The Big Book of Babycakes Cupcake Maker Recipes: Homemade Bite-Sized Fun!
Author: Kathy Moore and Roxanne Wyss
ISBN: 978-1-7788-0417-8
272 pages, 7″x10″, 32 color photo pages
Released September 2012 by Robert Rose, Inc.

Review:

After reading The Big Book of Babycakes Cupcake Maker Recipes, I have learned how versatile the Babycakes Cupcake Maker can be. This cookbook features recipes for the holidays, cooking with the kids or kid-friendly recipes, those that have dietary restrictions (gluten-free and vegan), entertaining, and I was impressed by the savory recipes included. The savory recipes include: lunch and dinner pies, biscuits, finger foods, appetizers, and quiches.

The Big Book of Babycakes Cupcake Maker Recipes is easy to understand and seems to have something for bakers of all skill levels. My daughters love to help out in the kitchen (almost four and six years old) so this book is great for cooking time spent with them. The Babycakes Cupcake Maker runs on average $25-30. With this cookbook, you can makes treats to share in about 8-14 minutes, but watch, it gets very hot so keep children away when operating!

Piña Colada Cheesecakes

Makes 14 to 16 cheesecakes

That famous tropical drink combines coconut, pineapple and rum — an enticing flavor combination for a cheesecake.

Tips

Use a food processor fitted with a metal blade to quickly make fine crumbs from the cookies. You’ll need about 14 vanilla wafers to make 1⁄2 cup (125 mL) crumbs. If you don’t have a food processor, place the wafers in a sealable plastic bag and use a rolling pin to crush them. Measure out 1⁄2 cup (125 mL) crumbs.

Cream of coconut is a sweetened canned product often used for cocktails. It should not be confused with coconut milk.

To toast coconut, spread it in a thin layer on a baking sheet. Bake at 300°F (150°C) for about 20 minutes, stirring every 5 minutes, until coconut is evenly browned.

Paper liners

Crusts

1⁄2 cup vanilla wafer crumbs (see tip) 125 mL

1⁄4 cup sweetened flaked coconut 60 mL

1 tbsp unsalted butter, melted 15 mL

Filling

8 oz cream cheese, softened 250 g

1⁄4 cup granulated sugar 60 mL

1 tbsp all-purpose flour 15 mL

1 large egg, at room temperature 1

1 large egg yolk, at room temperature 1

1⁄4 cup cream of coconut 60 mL

1⁄4 tsp rum extract 1 mL

Topping

1 can (8 oz/227 mL) crushed pineapple, 1
with juice

2 tsp cornstarch 10 mL

Garnish

Toasted sweetened flaked coconut (see tip)

1. Crusts:In a small bowl, combine wafer crumbs and coconut. Stir in butter.

2. Place a paper liner in each well. Spoon about 11⁄2 tsp (7 mL) crumb mixture into the bottom of each liner. Use the pie forming tool to tap crust into liner.

3. Filling:In a medium bowl, using an electric mixer on medium speed, beat cream cheese for 1 minute or until fluffy. Beat in sugar and flour until smooth. Reduce mixer speed to low and beat in egg and egg yolk until just combined. Beat in cream of coconut and rum extract just until incorporated (do not overbeat).

4. Spoon about 11⁄2 tbsp (22 mL) filling over crust in each liner. Bake for 10 to 12 minutes or until filling is puffed at the edges and softly set at the center. Using a small offset spatula, carefully transfer cheesecakes to a wire rack to cool. Repeat with the remaining crumb mixture and filling. Let stand for 15 minutes.

5. Topping:Drain pineapple juice into a glass measuring cup. If necessary, add enough water to equal 1⁄2 cup (125 mL). In a small microwave-safe glass bowl, combine cornstarch and pineapple juice, stirring well. Microwave on High for 60 seconds, stirring halfway through, until thickened and bubbly. Stir in pineapple. Let cool for 15 minutes. Spoon topping over cheesecakes.

6. Place cooled cheesecakes in an airtight container and refrigerate for at least 3 hours, until chilled and set, or for up to 5 days.

7. Garnish:Just before serving, garnish with toasted coconut.

Cheesecakes and Other Goodies / page 80

Cheesy Scrambled Egg
and Bacon Cups

Makes 8 breakfast cups

Weekend breakfasts are always an occasion at Roxanne’s house, and she often makes these breakfast cups as a fun alternative to the traditional bacon-and-egg breakfast.

Tips

This recipe works best with fresh bread that can be rolled very thin.

If you prefer, you can use 3 tbsp (45 mL) finely chopped back bacon (Canadian bacon) in place of the regular bacon.

8 slices sandwich bread 8

2 tsp unsalted butter, softened 10 mL

3 large eggs 3

2 slices bacon, cooked crisp and 2
crumbled

Salt and freshly ground black pepper

8 tsp shredded Cheddar cheese 40 mL

1. Using a rolling pin, roll each slice of bread until it is very thin. Use the large circle of the crust cutting tool to cut a circle from each slice (discard scraps or reserve for another use). Spread one side of each circle with butter.

2. Place 1 bread circle, buttered side down, on top of each well and gently press into well with the pie forming tool, making a cup. Bake for 5 to 6 minutes or until lightly toasted.

3. In a small bowl, whisk together eggs and bacon. Season with salt and pepper. Spoon about 11⁄2 tbsp (22 mL) egg mixture into each bread cup.

4. Bake for 6 to 8 minutes or until egg mixture is set. Transfer breakfast cups to a serving plate and immediately sprinkle with cheese. Let stand for 2 to 3 minutes. Serve warm.

Breakfast and Brunch Bites / page 135

Disclosure: I received a copy of this product to produce this review. No other compensation was received for this review. The thoughts and feelings expressed are my own.

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