After some thoughts, I think I should rephrase myself when I say 'I don't bake as much as I cook.' Because I sort of bake quite often. I just don't enjoy baking the way I enjoy cooking. There. That sounds just about right.
That said, I have enough baking molds/cups/tins to open a tiny bakery. When I travel, I usually would bring back about 1/2 a suitcase of baking stuff. Yeah. If any suitcase rattles going through conveyor belt, most likely that's mine. Not in excessive manner though. Not yet, at least. I am pretty realistic person. Kitchen with only very few cabinets, there is only so much I can store. I got them not necessarily because I know how to use all of them, but I LOVE LOVE their quirky design. Okay so, yeah I do sometimes buy them, believing that I will eventually use them one day. But mostly because I know they'll be great for something else too. For example, steam cake mold thing I got, I use it as candle holders on our balcony. So on.
Out my sets of pie molds/cups. Oval, round, and something resembling a boat. I wanted to use the mini ones but ya know how it is so often that anything mini requires too much of work and take only a second to eat! So, it has to be something quick and simple.
I thought about this one cheese puff recipe I read not long ago in Cooking Light, using mini muffin cup. Have couple different cheeses in fridge that I need to use. Perfect! Quickly checked out the recipe, only to find out that I don't even have half of the ingredients. But..once I put my mind to it, I will prevail! So, here goes pulling things out from fridge.
- 1/2 cup ricotta cheese
- 1/2 cup sour cream
- 1 egg yolk
- 1/4 cup old cheddar, finely grated
- 1/4 cup mozarella, finely grated
- 1/4 cup asiago, finely grated
- 4 tbsp parmesan, finely grated
- 2 tbsp flour
- 1 tsp sweet paprika
- 1 tbsp parsley, chopped
- pinch of baking powder
- 1 tsp flour for dusting the tin
- Whip everything with a whisk.
- Grease molds/cups, dust tin with flour.
- Fill cups all the way to the rim. It will rise and deflated.
- Bake in preheated 350 oven until golden brown, about 20 minutes.
- It yields just about 18 minis. Gone in oh..20 minutes. No, we did not eat them all!! :D It was four of us.Considering the time it takes to make this - about 8 minutes (from taking things out from fridge to grating cheese, whisking it), it turns out to be seriously good!! Not too cheesy (though I will not complain if it is), a little crisp outside with soft pillowy melt to your mouth inside.