Use your muffin pan in an innovative way for a unique dessert.
It would be fair to say I have a larger than average baking pan collection. I've got muffins, mini muffins, square muffins, cupcakes shaped like houses, bugs, and a variety of other things. But even then, sometimes I get a hankering for something a little bit different, a slightly different size or shape. By taking a pan I already had and looking at it differently, I can make something new without having to add to my collection.
Recently, I was looking to make cookie cups that were slightly bigger than mini muffins but smaller than the muffin tin. How did I accomplish this? Flipping the mini muffin tin upside down, and shaping the cookie dough around the underside of each cup. Not only are they bigger this way, but they maintain their shape better.
I filled the rich chocolate cookie cups with a little strawberry whipped cream and topped them with some mini chocolate chips, for a simple, rich and delicious dessert.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.