Thank you to all the food bloggers (and non-bloggers) who participated in the April Tasty Tools blogging event! We had a total of 38 participants from all over the world including Canada and all throughout the US. I’m thrilled to share with you all the wonderful recipes that can be made with standard ice cream and portion scoops. Hopefully these recipes will inspire you to use these tools more often! Now onto April’s Tasty Tools participants… After throwing my luau party over the weekend, I’m especially fond of Amanda of Like Sprinkles on a Cupcake’s entry – Pineapple Coconut Mini Muffins! She hails from Alabama and her creativeness inspired these muffins based on what she had on hand. They came out great! Thanks Amanda for joining the event and enjoy your brand new scoop!
Mandy of Fresh From the Oven joins us from Atlanta to share her amazing profiteroles filled with Gianduja gelato. She used her mini scoop to get the perfect amount of gelato in these profiteroles. She uses Gianduja for added richness and I’m inspired to make them soon. Thanks Mandy for sharing these nuggets of deliciousness!
I can never get enough of cookies. They are the perfect snack size and the possibilities of flavors are endless. But one of my fave cookies has to be chocolate chip. Mollie of Reading, ‘Riting & Recipes is from Massachusetts and is after my own heart with her submission for the Best Big Fat Chewy Chocolate Chip Cookies, aka BBFCCC. Even better is that this is Mollie’s very first blogging event! Thanks Mollie for joining in and hope you continue to in future Tasty Tool events!
Another cookie submission comes from Melissa of Made By Melissa, who joins us from New Hampshire. She shares a classic recipe for Snickerdoodle cookies. These are always a wonderful cookie to share and using a scoop ensures uniform and perfect portions! Thanks Melissa for joining us!
To add to our cookie loving scoops, Carrie of Carrie’s Cooking Adventures, joins us from Minnesota. Carrie made some fabulous M&M cookies that probably taste wonderful and look so colorful too! This serves as another reason why scoops are the perfect tool for portioning out cookies. Thanks Carrie for your colorful cookies!
Black & White are classic colors to any waredrobe, but Alexandra of Addicted Sweet Tooth takes that concept to create her Black & White cookies. Alexandra hails from New York State her blog is cleverly titled because I’m craving many of her creations in addition to these cookies! Thanks Alexandra for sharing these and your baking skills with us!
Spring is a perfect time to bake and Dana of Dulcedo does just that with her Whole-Wheat Banana Nut Bread. Dana joins us from Washington state and her largest scoop (whichholds about 4 tablespoons) to divide the batter between her loaf pans. Thanks Dana for sharing a wonderful recipe with us!
If you like cheesecake as much as I do, then you’ll love these Cheesecake Pops that Jaime of Good Eats & Sweet Treats shares with us! Jaime is from Texas and I’m sure these offer some sweet enjoyment. She used her scoop to carefully portion out each cheesecake pop beautifully. Thanks Jaime for sharing these in the event!
Melissa of In Melissa’s Kitchen from California also made these decadent Cheesecake Pops. Melissa made these for her family’s passover seder and were a hit! Thanks Melissa for sharing this and also some helpful tips on making them in your blog!
Lemon is a great springtime flavor and Lindsey of Noodle Nights & Muffin Mornings highlights this wonderful citrus flavor in her Lemon Ricotta Cookies with Lemon Glaze. It’s a Giada De Laurentis recipe that captures spring perfectly all in a scoop sized cookie! Thanks Lindsey for joining in from New York!
Cara of Cara’s Cravings joins us from Boston, Ma. She’s a great friend, wonderful cook and so it’s no surprise that her entry is a fabulous one. Cara shares with us her Gorgonzola, Apple & Pecan scones. Rather than forming the scone dough into a traditional round loaf, she used her scoops to create the scones with a drop biscuit approach. Thanks Cara and as always, your flavor combos sound amazing!
One of my favorite food bloggers has joined us from Houston, Tx! Shawnda of Confections of a Foodie Bride shares her Lemon Almond Poppyseed muffins. Shawnda mentions how her number 10 scoop is the second most used gadget in the kitchen, specifically for portioning out cookies and muffins. Scoops are a great way to have consistent, uniform portions so get yourself one soon!
Patsy of Family, Friends and Food joins us from New Jersey. Her scooper skills are evident with her Jello Poke Cupcakes to welcome spring. She used her scoop to evenly portion out cupcake batter in each muffin cup so each cupcake is consistent. Thanks Patsy for bringing me back to my childhood with your Jello Poke Cupcakes. Not only are they easy to make, they are a perfect portion as a cupcake!
Another Texan hailing from Dallas, Brandie of Reservations Not Required, shows off her scooper skills with her Morning Glory Muffins. She used a medium scoop for these tasty and healthy breakfast treats. Her muffins includes lots of fruits and nuts making it nutrituous too! Thanks Brandie for participating and sharing your muffins with us!
Remember those Monster Cookies, perhaps from childhood? Well, Robin takes me back on memory lane with her Monster Cookie recipe! Robin of Made With Love joins us from Rhode Island to share these cookies with us. Her scoop was used to portion out the cookie batter for these drop cookies. Thanks Robin for another wonderful entry and I’m saving this recipe to use up the random baking chips I have in my pantry!
A fellow Canadian joins us! Giz of Equal Opportunity Kitchen shares her very cleaver use of a melon baller (small scoop) to create her Stuffed Artichokes recipe. She used her scoop to remove the tough inside core of the artichokes while maintaining its shape. I’ve always been intrigued with cooking fresh artichokes but have been a bit intimidated. Thanks to Giz, I just might give it a go as she’s inspired me with her entry.
Scoops are not just for sweet dishes… but for savory as well! Karen of Lovestoeat’s Weblog joins us from Florida to share her Turkey Mini Meatloaves recipe. Sometimes when you’re only cooking for 1-2 people, it can be a challenge to make dishes that traditionally serve a larger group. But with Karen’s entry, you can see that using a scoop can help make smaller portions of meatloaf suit any size family. Thanks Karen for your creative scooper skills!
Sarah of Homemade, joins us from Yuma, Arizona and shares a Muffins with Raspberries & Lime Zest recipe. This recipe reminds me of summer right around the corner and is a great way to use fresh berries that are in season. Sarah notes that using a scoop to fill her muffin pans made it easier to prepare. Besides, why dirty up a couple of spoons when you can use a scoop for easier filling?! Thanks Sarah for sharing the recipe with us!
I haven’t had any cookies since my cookie swap back in February, but with these Milk Chocolate Peanut Butter Cookies, I’m close to whipping up some cookies in my kitchen. These fabulous cookies come to the event from Stephanie of Confessions of a City Eater who hails from Boston, Ma. Stephanie’s cookies are perfectly formed with her scoop, resulting in beautiful, consistent sized cookies. Thanks Stephanie for sharing these with us!
My Hoosier neighbor, Amber of Amber’s Delectable Delights, joins us from Indiana! She shares with us her Cheddar Dill and Parmesan Rosemary Mini Muffins. I love that she chose savory mini muffins for her entry… I tend to forget that I have a mini muffin pan I can use. Amber also reminds me that the small scoops are perfect for measuring mini muffins. Thanks Amber for some great recipes & scoop ideas!
One thing my husband Louis detests is peanut butter. It’s sad, I know… but the good thing is that there is always Reese’s Peanut Butter Cups for me around Halloween because he won’t touch them! Speaking of Reese’s Peanut Butter Cups, Kelsey of Apple A Day joins the event from Phoenix, AZ to share her Chocolate Cupcakes with Peanut Butter Frosting. They look fabulous and her scoop made it easy to portion out the batter. Thanks Kelsey for a great recipe!
Another recipe using peanut butter was shared by Jen of Beantown Baker. Jen hails from Boston and brings her peanut butter chocolate chip cookies to the blog event! These are the perfect cookies for me to make if i want them all to myself (considering my husband won’t touch anything with peanut butter in it – his loss!) Thanks for sharing these Jen!
Another fave ingredient of mine is Nutella… I mean, how can chocolate and hazelnuts be a bad thing? To tempt me with Nutella, Steph of CIA: Cooking in an Apron joins us from California. She made some fabulous Nutella Frosted Cupcakes. Steph has a great collection of scoops she uses specifically for baking and one of them was used in this recipe. Thanks Steph for your Scooper Skills!
Also jumping on board with Nutella is Stefany of Proceed With Caution. Stefany is a fellow Chicagoland blogger who teases us with her Peanut Butter and Banana Nutella Muffins. They look amazing and her small scoop helped give out perfect portions! Thanks Stefany for participating in the event this month!
With all these fabulous recipes, I’m thankful Ricki of Diet, Desserts & Dogs, brings a nutritious and healthy entry for peanut butter biscuits. It may sound calorie laden, but believe it or not, it uses some great ingredients such as agave, spelt flour, and soy milk! Ricki used her scoop to portion out the dough. Thanks Ricki for your great entry!
Aside from the fabulous muffins and cookies that scoops definitely serve a great purpose to make, I used my small scoop for something a bit different. I recently had a bunch of dandelion greens to work with. These were new to me and I decided to make a dandelion pesto. I definitely made quite a bit and using my small scoop, I placed the pesto into ice cube trays to freeze and use later.
Not too long ago I hosted a Cupcake Swap and so some who participated in that have been so kind to submit recipes for the cupcakes they made. All used a scoop to portion out their batters in cupcake liners! So here’s a group submission of several recipes! Thanks to everyone from What’s Cookin Chicago who participated and submitted recipes to share for this blogging event! The following cupcakes & recipes are found within this link:
Erin’s Caramel Applesauce Cupcakes
Susan’s White Cupcakesw/Raspberry White Chocolate Frosting
Charity’s Peanut Butter Cup Chocolate Cupcakes
I also decided to submit my Boston Cream Pie cupcakes, since I used my medium scoop for that too!
Leave a Reply