Do you have on your key ring so many loyalty cards that it looks like the head janitor’s ring of keys for Trump Tower? You know what I’m talking about~~ a ring with so many of those little cards that you can’t even find your keys! If so, then you’re gonna love me for this recipe, but even more for the app I’m sharing with you!
I cannot tell you how much I LOVE having lived long enough to be part of the Internet and technology age of computers, social media and APPS! OMG, I just landed upon the most amazing app~~it’s called Key Ring Rewards Card~~at first I was like, whoaaaa, this could be complicated, but then I uploaded my first ‘loyalty’ card and found out it was EZ PEEEZE!
Considering the massive amount of shopping, mainly grocery stores, that I do and my endless need to make shopping lists, I knew this app would make my life easier~~I mean it even has the nifty shopping list capability on it that I can easily input my ingredients~~yep, no more making lists with paper, losing them and then wandering around aimlessly (trying to jiggle my brain cells to recall!) at the grocery store trying to remember what I need! Now I’m a newbie with it, but I already know, hands down, that this app is going to save me time, money, energy and reduce my frustration~~like getting home and realizing I needed something that I don’t have~~arrrghhhhh, pain! Thank you inventors of the Key Ring Rewards Card app~~my cooking world is now complete!
This holiday recipe calls for only a few ingredients, but these few things make for one drop dead wickedly boholicious dessert bites! I have one follower who’s been making 200+ of these every year for her holiday get togethers, and she says they’re the smashing success! What I love about them is that they satisfy that sweet urge, and they’re really not that high in calories, so you can eat more than one and not feel guilty~~we need more of that during the holidays!
Makes: 12=15 cupcake size or 24-30 mini-cupcake size
Preheat oven to 300
What you need:
36 large blackberries
½ cup chiffonade sliced fresh basil
6 ounces sweetened condensed milk
3 egg whites
1/8 tsp cream of tartar
Pinch of salt
What you do:
In a medium mixing bowl, combine berries, sweetened condensed milk and basil. In a separate mixing bowl, whip egg whites, salt, and cream of tartar until stiff peaks form. Gently fold meringue into berry mixture.
If you are not using cupcake holders, coat cupcake pan with cooking spray. In each opening scoop batter with a few berries in each. Place in preheated 300 oven for about 10-13 minutes or until golden brown. (Note: You can use frozen whole blackberries, but thaw and pat well with paper towels getting out the excess water.)
Remove and allow to rest and cool. If no cupcake holders were used, take a butter knife and gently nudge around each mini cupcake and scoop out with a small spoon. If not eating immediately, refrigerate.
You may choose to garnish with another blackberry, dust with confectionary sugar, drizzle with a chocolate ganache, a spoonful of slightly warmed berry Greek yogurt, etc., or eat cupcake bites as is.
Ally Boho Note~~For an extra splash of great flavor, give each of the cupcake bites a dizzle of balsamic glaze~~just a little!
©Alice D’Antoni Phillips www.allyskitchen.com