Wednesday, September 03, 2008

Mini Cheese Puff

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.

What:
- 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

How:
- 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.

2 comments:

Kevin said...

Look at all of the cheese in those! They look so good! My kitchen is overflowing with gadgets as well.

CECIL said...

Haha, but they are really not that cheesy!! Sad thing is that I don't have many 'useful helpful' gadgets. Just all these random molds. *sigh*