Best Mini Cream Filled Delights Recipes

MINI COOKIES AND CREAM STUFFED CAKES

Steps:

• Make cake batter using cake mix, water, oil and eggs as directed on box. Bake 24 cupcakes in greased muffin cups (do not line cups with paper baking cups). Cool completely.
• Meanwhile, in large bowl, beat cream cheese, butter, sugar, 1/2 cup whipping cream and the vanilla with electric mixer on medium speed until smooth and fluffy. Fold in 12 crushed cookies. Refrigerate until ready to assemble cakes.
• Place chocolate in heatproof bowl; set aside. In 2-cup microwavable measuring cup, microwave 1 cup whipping cream on High (or heat in 1-quart saucepan over medium-low heat) until cream is hot but not boiling. Pour hot cream over chocolate; let stand 1 to 2 minutes. When chocolate is softened, mix with spoon until all chocolate is melted and mixture is silky and smooth.
• To assemble cakes, cut each cake in half horizontally. Spoon about 1 teaspoon cream cheese mixture onto bottom halves of cakes; cover with top halves of cakes. Drizzle chocolate mixture over tops of cakes. Sprinkle crushed cookies over tops for garnish. Store in refrigerator until ready to serve.

FINGER-LICKING GOOD MINI CREAM PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

MINI CREAM FILLED DELIGHTS

Steps:

• 1. To make the filling: In medium size bowl combine all ingredients except the mini chips. Mix until combined. (I use a hand mixer). Add the chocolate chips and fold to evenly incorporate. Cover with plastic wrap and put in the fridge while you prepare and bake the cookies.
• 2. To make the cookies: Pre heat oven to 350 degrees. Line baking sheets with parchment paper and set aside. In medium size bowl, combine flour, baking soda, baking powder and salt. Stir with a spoon or fork to combine. Set aside.
• 3. In large bowl, with hand mixer, combine butter and sugar and mix until smooth and airy (about 2-3 minutes). Add eggs and vanilla and continue to mix remembering to scrape down the sides of the bowl. When mixture is smooth, add half the dry ingredients into the wet and mix on low. Add the rest of the dry ingredients until dough is smooth. Don't be surprised if the dough is sticky. It's supposed to be.
• 4. Using a teaspoon or small cookie scoop, form dough into small balls about 3/4 inch each. Place on baking sheets, flatten slightly with a spoon and bake 10 minutes. Remove from oven and cool slightly on cooling rack, then remove to paper or kitchen towels to cool completely. You will get about 90 cookies.
• 5. Remove filling from the refrigerator and when cookies are cooled, take a teaspoon of the filling and place it on the flat side of a cookie. Now take a second cookie and cover the filling to make a sandwich. Now you only have 44 more times to do this. But it's worth it. Dust with confectioners' sugar.
• 6. If ninety cookies seems daunting, make the cookie balls bigger, 1-1/4 inches in diameter and bake them 12 minutes. I've done this too. The work does go faster and the end result is just as delicious.
• 7. I store these in the refrigerator wrapped in an air tight container, and take them out about 20-30 minutes before I serve them.