Americans have taken French hors d'oeuvres and put their own approachable twist on them, making them more casual and even quirky. Yes. America has been swept up in the new minuscule food craze.
So why is small 'big' these days? Even the trendiest food is tiny; everything seems to be shrinking lately. My opinion is that it's about having 'just enough'. One bite, bursting full of flavor — whatever it is — is perfect. It also allows people to experience a variety of food courses. Caterers across America have raised the bar. They are turning every food imaginable into its miniature form — from fish tacos to cookies and milk to spaghetti and meatballs. It's made party food not only delicious but fun as well!
For years, when I baked, I would bake small portions and even cut bars, brownies and sandwiches into small bites. I started this when the kids were little — I liked serving smaller pieces for little hands, mouths and tummies. By the time the kids were older, everyone was used to my 2 inch square brownies and lemon bars, and it just, well, stuck.
What a great idea to serve scaled-down food at a child's birthday party. The party and craft stores have entire aisles dedicated to this new mini-food movement. And with the Internet full of recipes and ideas, party planning is easier today than it's ever been.
Below is my contribution to this food phenomenon. Hope you enjoy!
Brownie Sundae Shooters
Makes 34 to 38 Shooters
- 1 pan Blue-Ribbon Brownies
- Ice Cream, I used Blue Bell Homemade Vanilla
- Toppings, I used Smucker's chocolate fudge sauce, colored nonpareils and maraschino cherries
WHAT TO DO
- Start by making a pan of my Blue-Ribbon Brownies. Cool completely.
- Using a 2 inch biscuit or round cookie cutter, cut brownies. I ended up with 38 round brownies.
- Place on a wax or parchment paper lined cookie sheet and let them sit in the freezer for about an hour. Any more and they will be too hard to cut.
- Slice each round brownie in half, making two rounds.
- Using a 2 inch ice cream scoop, place a small scoop of your favorite ice cream on the bottom half of each brownie. Top with the other half of the brownie and place an additional scoop of ice cream on top.
- Decorate to your liking. I used Smucker's chocolate fudge sauce, colored nonpareils and maraschino cherries.