Apr 27, 2011

Daring Bakers April 2011--Edible Containers

Sigh. I know I am posting this on May first, however in my defense I have kind of had a lot going on!  I whipped this recipe together one night and was pretty thrilled with the results. I topped my "edible container" with a Kahlua mousse and a sunflower brittle and a bit of Himalayan Pink salt to finish it off and add that bit of saltiness that overly sweet desserts just seem to call for.  It was a dangerously good dessert!

the brush down the middle is a cinnamon ganache. YUM!

Oatmeal Cookie Cups

3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 1/2 sticks butter
1 egg
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 c. Quaker Oats (quick or old fashioned, uncooked)

Preheat oven to 375°F. Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats untill well blended. Press cookie dough into lightly greased muffin tins and depress the center slightly to make a cup. Cook 10-12 minutes or until firm in the middle.

Blog-checking lines: The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at!

1 comment:

Bourbonnatrix said...

wow! all these components together are sure to make one over the top dessert! the cinnamon ganache has me intrigued, and the addition of pink salt to it is just genius!