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Thursday, June 19, 2014

Hummingbird Mini-Cookie Bites with Cheesy White Chocolate Ganache
Prep Time:  25 Minutes
Bake Time:  15 Minutes
Servings:      36 Cookie Bites


1 1/2 cups all-purpose flour,
1 cup sugar,
1 teaspoon baking powder,
1 teaspoon ground cinnamon,
1/2 teaspoon baking soda,
1/4 teaspoon salt,
1/2 cup vegetable oil,
2 large eggs,
3 tablespoons pineapple juice,
1 teaspoon vanilla extract,
1/3 cup crushed pineapple, (reserving 3 tablespoons juice from can and draining remaining),
1/2 cup mashed banana, (1 medium size),
1/2 cup finely chopped pecans,
1/4 cup heavy cream
2 ounces cream cheese, softened,
1 cup white chocolate, chopped,


Heat oven to 350 degrees F. Line 36 mini-muffin cups with mini-muffin paper or foil baking liners; set aside.

In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. Stir in vegetable oil, eggs, pineapple juice and vanilla extract together with dry ingredients until just blended and creamy.
Fold in the crushed pineapple, mashed banana and pecans into cookie mixture until just combined. Carefully, spoon the cookie mixture into prepared lined mini-muffin cups, filling each about 3/4 each full.

Bake for 15 minutes, or until mini-cookie bites spring back when lightly touched. Remove from oven and let cool 5 minutes. Remove each mini-cookie bites from pans and place over onto a wire rack to cool for 20 minutes, or until completely cooled.

Meanwhile, prepare cheesy white chocolate ganache. Pour heavy cream, break cream cheese into tiny pieces and add the chopped white chocolate in the top of a double boiler, over hot (not boiling) water, stirring constantly with a spatula or wooden spoon. When white chocolate is almost melted (some pieces of the white chocolate should still be visible) and cream cheese is blended with cream, remove from stove and stir until mixture is smooth.  Cool cheesy white chocolate ganache mixture slightly for 10 minutes. Drizzle spoonful’s over each mini-cookie bites . 

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