Bite size is the right size — and it makes for such pretty food!
The point of this page is to provide an example of how you can repurpose your recipes. Take something you’ve made one way (such as a quick bread), and shake it up — serve it a different way! Yes, we could have made this the traditional way, in a loaf pan, and served it in slices, but this is soooooo much cuter, plus it’s easy for guests to eat and it’s small enough that they aren’t making a big appetite investment in just one thing. They can have one of these, one of several other things. It’s the party food way of not putting all your eggs in one basket.
The recipe for I used is George Stella’s Low Carb Pumpkin Pound Cake. It’s an amazingly quick recipe to put together with almond flour, eggs, canned pumpkin, baking powder, pumpkin pie spice, and vanilla. (I skip the wheat bran and just use a little more almond flour.)
The point of this page is to provide an example of how you can repurpose your recipes. Take something you’ve made one way (such as a quick bread), and shake it up — serve it a different way! Yes, we could have made this the traditional way, in a loaf pan, and served it in slices, but this is soooooo much cuter, plus it’s easy for guests to eat and it’s small enough that they aren’t making a big appetite investment in just one thing. They can have one of these, one of several other things. It’s the party food way of not putting all your eggs in one basket.
I threw the ingredients together. Use George’s recipe from George’s cookbook or if you aren’t concerned about sugar or carb count, use your favorite quick bread mix.
I tried a couple of different approaches. I baked a couple in big rose-shaped silicone molds, with the rest in a silicone baking sheet that had small square slots. I decided pretty quickly that the rose versions were way too big — used too much batter and would be way too filling. You could also make them in mini-muffin pans, if you prefer. I just happened to already have the silicone thingie with the square slots (a gift from Deloris), so smoke ’em if you’ve got ’em.
After they cooled, I cut each one in half, then filled them with cream cheese that had been sweetened with Splenda, with a little sour cream mixed in to make the filling a bit lighter feeling. What an awesome combination! It was like a miniature pumpkin log!
What recipe can YOU make a different way to add a little excitement to the way you serve it?
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