There seems to be no end to the versatility of baking tins: from container gardens to home office organizing stations. Though as useful as they may be elsewhere in your home, turns out they can be put to creative use in the kitchen too.
With its inverted moulds, Wilton’s Non-Stick Ice Cream Cookie Bowl tray makes a simple scoop of ice cream practically gourmet. The fluted edges of each “bowl” mimic vintage ice cream sundae dishes, but you can create the look (and the taste) for less by flipping over a regular muffin tin, adding a generous coat of cooking spray and forming your cookie dough around the mounds.
Lest you work up a sweat baking these sweet treats in the summer heat, keep cool by adding oversized ice cubes to your drink. Place slices of lemon and lime in muffin tins, fill with water and freeze! Try freezing cucumbers and pairing them with this recipe for Spa Cucumber Water, or use berries and plop the ice cubes in a punchbowl. If you don’t have a large freezer, remember to make room to balance the muffin tin.
We want to know: have you re-purposed kitchen tools or utensils in creative ways? Share your tip in the comments!
+ Wilton Non-Stick Ice Cream Cookie Bowl, $11.99 USD
+ Lemon-Lime Ice Cubes from Industrious Justice
Jule RAugust 4, 2011 at 07:35
We just made some homemade pesto from the basil in our garden and we froze it in mini-muffin tins. Makes it easy to thaw a single portion, or just take out for how many people you are serving.