Brighid's Kitchen

Baking Cups Chicken Tacos

taco3

Baking Cups Chicken Tacos

Hello friends and fellow cooks!! I am going off in left field today. I was excited to bake something totally new and different. It seems that the choices are endless and you can cook almost any genre of recipe in these  Brighid’s baking cups!  I needed to go to the store and buy a few ingredients which included tortillas, salsa and sour cream.  My local grocery store is being remodeled, so it was an almost impossible task!  When I got home I started preparing the baking cups by spraying them with the cooking spray as usual.  While the oven preheated, I started working on the tortillas.  I didn’t have a cookie cutter so I used the top of a drinking glass to cut the tortillas.  I was able to get four small tortilla round out of each large tortilla.  After smashing the rounds into the baking cups, I realize next time I may want to make them bigger.tacos8 baking cups

 

Now that I had completed the tortilla cups, I proceeded with preparing the meat. I substituted the chicken with ground beef.  I added taco seasoning and the salsa to the meat and boy was spicy!  I had bought a cheese grater at the 99 cents store and the holes were way to small.  When I grated the cheese it turned out like fluff.  Cheese always seems to taste better when its grated, but this was going a little overboard.  I put the cheese in the bottom of the baking cups, added the meat mixture and also put cheese on top before putting them in the oven.

tacos10 baking cups

While the meat and cups were cooking I prepared the toppings for the taco cups.  I sliced and diced red onions, lettuce, avocados and tomatoes.  The cheese melted in about 5 minutes, so I decided to keep an eye on the meat mixture.  Twenty minutes were just fine in the oven.

Just to make sure you are reading my blog, I want you to make a note in the comments and see if you can tell  by the pictures what other ingredient I substituted and what did I use?  The cups and meat mixture came out perfect and it was fun to load as many ingredients as possible on top of these Brighid’s Baking Cups.  In the end, you can either leave these mini tacos in the cups or slide them right out and pop them in your mouth.  Another successful recipe!

 

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Want to purchase your own Brighid’s Kitchen Silicone Baking Cups? Just sign up for the mailing list on the right to get a coupon for 20% off, or go directly to Amazon.com and buy now!

Chicken Tacos made with Baking Cups
Serves 12
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
200 calories
22 g
25 g
8 g
9 g
4 g
103 g
372 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
103g
Servings
12
Amount Per Serving
Calories 200
Calories from Fat 74
% Daily Value *
Total Fat 8g
13%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 25mg
8%
Sodium 372mg
15%
Total Carbohydrates 22g
7%
Dietary Fiber 2g
7%
Sugars 1g
Protein 9g
Vitamin A
5%
Vitamin C
1%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
  2. 1 cup shredded cooked chicken breast
  3. 1 cup Old El Paso™ Thick ‘n Chunky salsa
  4. 1/2 cup shredded Cheddar cheese (2 oz)
  5. Shredded lettuce, if desired
  6. Sour cream, if desired
  7. Additional Old El Paso™ Thick ‘n Chunky salsa, if desired
Instructions
  1. Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray
  2. Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
  3. In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
  4. Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
  5. To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.
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calories
200
fat
8g
protein
9g
carbs
22g
more
Brighid's Kitchen https://brighidskitchen.com/

Cinnamon Pinwheels with Maple-Coffee Icing made with Brighids Muffin Cup

Cinnamon Pinwheels with Maple-Coffee Icing made with Brighids Muffin Cup

How is everyone doing out there in baking land? Excited for the kids to get out of school? I always loved the month of May! It feels like forever since I got up and did some baking!  I often just grab a recipe, look at the ingredients and sometimes don’t even know what I’m getting myself into! I know anything with cinnamon and sugar has to be good, so grab your Brighid’s Muffin Cups and let’s go!

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I purposefully am using a recipe that uses Bisquick to see if its any easier than homemade. The icing looked more complex than the actual cinnamon pinwheels and the actual amount of ingredients is pretty small.  The girl who posted this recipe actually doesn’t care for cinnamon rolls or nuts!  I decided to add raisins.  I sprayed the Brighid’s Muffin Cups and put them aside.  Kneading and rolling out the dough was very simple.  The dough was very delicate when I rolled the dough into a sausage shape, so be careful.

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As always the 2 end pieces of a cinnamon roll log look funny, but I tried. The rolls were the perfect size for Brighid’s Muffin Cups. I would change a few things about this recipe. I’m not sure if putting cinnamon mixture in the bottom of the Muffin Cups was a good idea, or maybe I shouldn’t have sprayed them.  Also when I flipped them upside down they were not pretty so I just flipped them back over before I put the frosting on.  The frosting was  weird texture and just wouldn’t thicken up no matter how much powdered sugar I added.  The frosting was more like a glaze.

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After putting the cinnamon rolls back into Brighids Muffin Cups and taking photos I finally sampled the cinnamon rolls. They held together well and they tasted good, but it doesn’t seem like all the flavors meshed together.  I did use pancake mix instead of Bisquick, so that my have made a difference.  Its just not like Grandpa’s Cinnamon Rolls, which is one of my specialties, made from scratch.  This is great for all you busy women out there, it really didn’t take that long.  Even though the sugar mixture bottom of the Muffin Cup was slightly burnt, they were super easy to clean.

CinnamonPinwheelsMapleCoffeeIcing

Want to purchase your own Brighid’s Kitchen Silicone Baking Cups? Just sign up for the mailing list on the right to get a coupon for 20% off, or go directly to Amazon.com and buy now!

Cinnamon Pinwheels with Maple Coffee Icing
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
4812 calories
770 g
203 g
185 g
27 g
69 g
1298 g
4222 g
616 g
3 g
106 g
Nutrition Facts
Serving Size
1298g
Amount Per Serving
Calories 4812
Calories from Fat 1642
% Daily Value *
Total Fat 185g
284%
Saturated Fat 69g
347%
Trans Fat 3g
Polyunsaturated Fat 44g
Monounsaturated Fat 62g
Cholesterol 203mg
68%
Sodium 4222mg
176%
Total Carbohydrates 770g
257%
Dietary Fiber 8g
31%
Sugars 616g
Protein 27g
Vitamin A
50%
Vitamin C
2%
Calcium
93%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Pinwheels
  2. 2 cups Bisquick
  3. 2/3 cup milk
  4. 4 tablespoons melted butter
  5. 1 cup packed brown sugar
  6. 2 teaspoons ground cinnamon
  7. Maple-Coffee Icing
  8. 1/2 cup + 2 tablespoons powdered sugar
  9. 2 tablespoons milk
  10. 2 tablespoons melted butter
  11. A pinch of salt
  12. 1/2 teaspoon maple extract
  13. 1 tablespoon strongly brewed coffee
Instructions
  1. Preheat oven to 400°F. Grease a muffin sheet with non-stick cooking spray or line with paper liners and set aside.
  2. In a small bowl, mix together the brown sugar and cinnamon and set aside.
  3. Mix Bisquick and milk together with a wooden spoon until dough comes together, then turn dough onto a floured surface and knead for about 3-4 minutes.
  4. Roll dough into a large rectangle, 1/4-inch thick, and brush with melted butter. Sprinkle about 3/4 cup of the brown sugar mixture over the dough; sprinkle the remaining brown sugar mixture in the bottom of each muffin cup well.
  5. Roll dough, jelly roll fashion, tucking in the ends so that the brown sugar stays inside; slice into 12 biscuits. Place cut-side down in muffin cups on top of the brown sugar. Bake for 10-12 minutes, or until a toothpick inserted into the middle comes out clean. Turn out of the pan onto waxed paper immediately.
  6. For the icing, mix together all the ingredients with a whisk until icing comes together. It should be thick, but too thick to pour. Depending on the consistency you want, you may want to add a tablespoon more or less of powdered sugar. Drizzle over the cinnamon rolls and serve warm.
  7. Makes 12 pinwheels
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calories
4812
fat
185g
protein
27g
carbs
770g
more
Brighid's Kitchen https://brighidskitchen.com/