Stuffed Parmesan Cups

Yields 14 Cups

1 1/2 C Shredded Parmesan

2oz Cooked Beets 15 oz Can White Beans 1/2 Lemon Zested

1/8 tsp Salt

1/8 tsp Pepper 1/8 tsp Garlic Powder

1 Pear

1/4 C Blue Cheese 1/2 C Chopped Walnuts 1TBS honey 1/2 TBS Unsalted Butter

Fresh Thyme for Garnish

Click HERE for printable version

It's been quite the jam packed day (thus this blog coming to all of you lovelies a bit later then I had anticipated) - Started off by playing a live radio show with my hubby in anticipation of our headlining show tomorrow night at a venue in Fort Collins called Hodi's Half Note. Then we grabbed a bit of grub before we headed back home to create this yummy snack for LMP!

Drop a 'beet'....ok not literally because I would have a major sad face right now, but can we take a look at this stunning creation?! Begin by boiling these purple perfections for 40 Minutes. Once cooked place them directly into a ice bath to remove skins, and set aside in the ice bath to continue cooling. Discard skins, or use them to create a somewhat Pepto Bismal like art display. Hey, you never could be the next best thing!

Next preheat your oven to 375°F and line a baking sheet with parchment paper. Place parmesan in circles along the parchment. These should be fairly large circles, and you should only be able to fit 4 to a baking sheet at a time.

Bake for 5 minutes, and then proceed to peel them off the parchment and quickly place them into a muffin mold to cool

Now it's time to cut our pear! You can cut this any way you like foodies, but I like to turn mine into matchsticks. These are not the type of matchsticks that you can light your candles with, although I do picture them smelling quite lovely if we could turn them into actual pear matches....hmmmmm...patent pending ;) - These are more garnishes created by thinly slicing your pear, and then putting them on their side to cut again into strips.

Take your cooled beets and mix them into your white beans. Add them both (with your beets cut into small pieces) into a food processor with your lemon zest, salt, pepper, and garlic powder and puree until creamy and smooth. Place mix into a bowl then put into your freezer to, once again, cool completely.​

Meanwhile take your butter, honey, and walnuts and place them into a sauté pan on medium high heat. Cook until they become golden brown, and caramelized, and please refrain from eating them at this stage. You will burn your mouth, quite possibly yell at me, and then not be able to taste this amazing creation. The choice is yours, but just have been warned!

Let stuff some cups! Now in middle school 'stuffing cups' was considered ridiculous, yet something most girls felt the need to do to entice those boys. I mean a girls gotta do what a girls gotta do, right? Anyhow, these adult stuffed cups (which no matter how many times I tried to re-word the verbiage of seems to always be a little bit of "what did she just say?! ) are filled by piping your mousse into the base....

....And topping it with your pears, candied walnuts, blue cheese, and thyme to create a gorgeous display of silky, purple, bliss! Now bite, delight, and repeat to fully enjoy this LMP treat! I am off to rehearse one last time before tomorrow's big show with a full belly, a new recipe for you beauties, and one happy hubby!​