|Deck the halls with... shiny stuff! - Photo by Wasabi Prime|
I had been meaning to try the recipes from the new Petite Treats cookbook, from the wild n' crazy gals over at Mini Empire Bakery. It's their newest book, as adorably cute and petite-sized as their first book, Mini Pies, which I enjoyed baking from as well. If you haven't already done your holiday shopping, it's one of those cute, charming cookbooks that make for easy gifts, since it's full of photos, the recipes are for familiar desserts, and there's a lot of good options and suggestions for making things vegan, gluten-free and just a more natural way of enjoying your sweets. And the best thing is, the desserts are MINI, so you can EAT MORE. This logic of mini desserts is brilliant.
|Petite Sweets from the Mini Empire Bakery team gives you a reason to eat your beets! - Photos by Wasabi Prime|
Their recipe called for canned beets, which has the benefit of the beet juice -- nature's food coloring! And don't get it on anything, it stains like Bloody Murder. I used roasted beets, just because I had them, but don't worry, whether home roasted or canned, you're not going to take a bite from the cake and say, "Mmm... borscht-y!" I've baked with beets before, even blended them into chocolate brownies to keep it moist -- they're ideal to bake with chocolate, as the bitter cocoa goes nicely with the slightly earthy, but sweet beets. You don't taste them at all, and for this recipe, they lend their color in a more natural way, more of a burgundy color. While the cake won't have that blood red look that you usually see, it's a truer red velvet cake. And hey, burgundy is one of the hot trend colors of the year, so consider your dessert extra fashionable.
I didn't have a special pan to make each little yippee pie that perfect mound-shape, and I wasn't sure if the dough would run on the pan, so I made square yippee pies. As Huey Lewis and the News would say: It's Hip to be Square. The cake batter is stiff enough to where you could pipe or carefully spoon each half onto a prepared baking sheet, just being mindful to keep each dollop as uniform as possible. I basically made a red velvet brownie, then once it was cooled, carefully sliced it across the middle and added frosting to the center before slicing into smaller pieces. I personally love cream cheese frosting, so I used that as the filling, but the recipe comes with a great buttercream icing recipe, which is more true to whoopie/yippee form.
|Something sweet to give - lavender sugar - Photo by Wasabi Prime|
|A sweet finish to a productive holiday weekend - Photos by Wasabi Prime|