Tins Haus Recipe

MY RECIPE.
COM
WHOOPIE PIE
INGREDIENTS
 2 cups all-purpose flour $
 1/2 cup unsweetened cocoa
 1 1/2 teaspoons baking soda
 1/2 teaspoon salt
 1 stick unsalted butter, softened $
 1 cup sugar
 1 large egg $
 1 cup milk $
Preparation
1. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
2. Make cakes: Sift flour, unsweetened cocoa, baking soda and salt together into a bowl. Cream butter and
sugar in a large bowl of an electric mixer at high speed until fluffy, about 5 minutes. Add egg and beat at
medium speed until fully incorporated. Change mixer speed to low and add dry ingredients, alternating
with milk, mixing until just blended.
3. Drop batter 1/2 Tbsp. at a time and about 2 inches apart onto each sheet to make 18 cakes per baking
sheet. Bake for 7 minutes, until mini cakes are springy to touch. Let cool on pan for 5 minutes, and then
transfer to racks to cool completely. Change parchment paper and repeat to make 72 cakes.
4. Match cakes in pairs so tops and bottoms are similar in shape. Spread bottoms with cream filling and
cover with top.
5. For Cream Filling, combine 1 stick of unsalted butter and 1 2/3 cups confectioners' sugar in a bowl and
beat at low speed until blended. Then beat at high speed until mixture is fluffy, about 5 minutes. Add 1/2
tsp. pure vanilla extract and 2 cups marshmallow cream; mix at low speed until blended well. (Makes 2
1/3 cups)
YIELD : 3 DOZEN
Tomato-Basil Lasagna Rolls
Ingredients
 10 uncooked lasagna noodles $

 1 cup finely chopped sweet onion $$
 2 teaspoons olive oil $
 3 garlic cloves, minced and divided
 1 (24-oz.) jar tomato-and-basil pasta sauce
 1 1/2 teaspoons sugar
 1/4 teaspoon dried crushed red pepper
 1 cup low-fat ricotta cheese
 2 ounces 1/3-less-fat cream cheese, softened $
 1 (14-oz.) can baby artichoke hearts, drained and quartered
 1 large egg white, lightly beaten $
 1/4 cup torn fresh basil
 1/4 cup (1 oz.) freshly shredded Parmesan cheese $
 Toppings: fresh basil, Parmesan cheese
Preparation
1. Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not
rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
2. . Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add
two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2
ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes.
Remove from heat.
3. . Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and
remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam
side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese.
Spoon tomato sauce over lasagna rolls.
4. Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes.
Sprinkle with desired toppings.
5. Note: We tested with Classico Tomato & Basil pasta sauce.
6. Note: Nutritional analysis is per serving (not including toppings).
Yield : Makes 10 servings
Mini Chocolate- Chip Cupcakes

INGREDIENTS
 2 cups all-purpose flour
 2 teaspoons baking powder
 1/4 teaspoon salt
 8 tablespoons (1 stick) unsalted butter, at room temperature
 1 cup sugar
 3 large eggs, at room temperature
 3/4 cup milk
 1 teaspoon vanilla extract
 1/2 cup mini semisweet chocolate chips
Preparation
1. Preheat oven to 375°F. Mist 3 12-cup and 1 6-cup miniature muffin tins with cooking spray, or line each cup
with a paper or foil liner.
2. Whisk together flour, baking powder and salt in a medium bowl until well combined. With an electric mixer on
medium speed, beat butter with sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, beating
well after each and scraping down sides of bowl as necessary. Add milk and vanilla extract and beat until
smooth. Reduce mixer speed to low and beat in flour mixture in 2 batches just until blended. With a rubber
spatula, carefully stir in chocolate chips.
3. Using a small ice cream scoop or a tablespoon, fill each muffin cup nearly to top with batter. Bake cupcakes
for 15 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes cool in pans on wire racks
for about 5 minutes, then transfer to wire racks to cool completely.
Yield : 42 mini cupcakes

Picnic-Perfect Tuna-and-Macaroni Sala
Ingredients
 Salt and pepper
 1 pound elbow macaroni
 3 ribs celery, finely chopped
 1/2 cup finely diced red onion
 1/2 cup finely chopped fresh parsley
 1 carrot, grated
 1 12-oz. can tuna in water, drained
 1/2 cup plus 2 Tbsp. reduced-fat mayonnaise
 1/4 cup plain low-fat yogurt
 1 tablespoon plus 1 tsp. cider vinegar
PREPARATION
1. 1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package
instructions until al dente. Drain, rinse with cold water and drain again.
2. 2. While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add
cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar.
Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and
refrigerate until ready to serve.
Note:
Add veggies: Toss in chopped artichoke hearts, sun-dried tomatoes or roasted red peppers.
Trade pastas: You can use any short pasta shape in this recipe.
Yield : Serves 8

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Tins Haus Recipe

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MY RECIPE.

 10 uncooked lasagna noodles $

Yield : Makes 10 servings

Mini Chocolate- Chip Cupcakes

Yield : 42 mini cupcakes

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