I recently received The Muffin Tin Cookbook, by Brette Sember, for review, from Adams Media. I can’t even begin to tell you how excited I was to try this cookbook. I have one of the pickiest eaters ever. At least, I think so. My son would like to protest all things green and all things new or not previously served.
It is a battle getting him to eat anything that is unfamiliar. One look and it’s, “Mommy, I don’t like that.”
We are working on that attitude.
I’ve read, though, that if you can make it fun, they are more likely to try it. Hence, my excitement over this cookbook. What can be more fun than itty bitty sized meals?
I decided to try the Sloppy Joe Cupcakes one night (see page 59 of the cookbook for their recipe). Of course, I am not one to leave a recipe unaltered, so I adjusted it a bit. For one, my son will typically eat my Simple Sloppy Joe Recipe, so I decided to use it instead of the sloppy joe recipe in the book. As well, the recipe called for refrigerated pie crust. I thought I grabbed refrigerated pie crust when I went to the grocer. Instead, I had grabbed refrigerated crescent rolls. oops. I decided to make it work.
Work it did. Apparently, food is much more fun if one can hold it. And we all know that fun equals edible. HA!
The Muffin Tin Cookbook is chock full of 200 recipes, from quick-serve appetizers and sides to gourmet entrees and desserts, there is an amazing array of tasty options, including:
- Deep-Dish Pizza Cups
- Shrimp Cakes with Cilantro Lime Dipping Sauce
- Egg Crescent Pockets
- Cornmeal-Crusted Mustard Chicken with Sweet Potato Coins
- Zucchini, Corn, and Tomato Cups
- Duchess Potatoes
- Mini Ice-Cream Cakes
***I received a product sample to facilitate this review. All opinions are my own. ***