If you’re addicted to food blogs, you’ve probably read The BakerMama, Maegan Brown’s 11-year-old site for family-friendly recipes that include those for food boards, party spreads and small bites. In her blog, she also loves to share stories about her daily life in Dallas with her husband, Brandon, and their four kids: Baker, Bryce, Barrett and Brookie.
Brown is also a cookbook author. Her first two books were “Beautiful Boards,” which features recipes and inspiration for snack boards, and “Spectacular Spreads,” with simple recipes for entertaining. She’s just released her third book, “Brilliant Bites,” which is filled with 75 recipes for small bites that allow guests to graze lots of simple and very clever takes on everything from Blooming Onion Bites, Pancake Taco Bites and Banana Split Bites to Pumpkin Pie Bites, Apple Fritter Bites and Eggs Benedict Bites.
Brown grew up in a small town in Oklahoma in a family of home cooks.
“Brilliant Bites: 75 Amazing Small Bites for Any Occasion,” by Maegan Brown (September 2023, Rock Point)
(Kelsey Foster)
“I grew up in a family that made everything from scratch,” she said. “We never ate out. I didn’t eat out literally at a fast food restaurant until I was probably 16 and could drive myself there. It just wasn’t part of our lifestyle. My husband works in the food industry and our relationship revolves a lot around food and traveling for food and preparing food for our family and entertaining. It’s always been a very special part of my home.”
Brown’s “Beautiful Boards” cookbook naturally led to showcasing small bites.
“People love finger foods, and they love trying many foods,” she said. “Small bites are a perfectly portioned way to serve food and just a fun way to entertain. People loved the boards that are meant to be shared. They love that concept and how it brings people together. I would incorporate little bites on there and you would see that people like to form little bites on boards — like a cracker with jam and cheese or meat. I like to do a lot of mini pancake boards for my kids these days with some Nutella, banana and whipped cream.”
For her spreads, Brown would incorporate little bites for appetizers and desserts as well as meal bites that people could easily prepare in advance. It became obvious that small bites deserved a book of their own.
“It’s just a really, really fun way for people to eat,” she said. “Everyone wants to eat with their fingers and no utensils required.”
“Brilliant Bites” is divided into several sections: Party Bites, Holiday Bites, Breakfast Bites, Snack Bites and Dessert Bites, as well as a section called Savvy Sips. The recipes are purposely very accessible, since Brown wants her readers to succeed.
Some, like the Charcuterie Board Cracker Bites, simply require composing a bite on a cracker with charcuterie standards — fig jam, a variety of cheeses and salamis, Marcona almonds, cornichons and the like.
Others are simple, yet so creative that you want to smack your hand on your forehead for not having come up with it on your own. That would include her Bunny Cookie Bites for Easter. It’s just a matter of decorating vanilla wafer cookies with frosting, sparkling sugar, marshmallows and sprinkles, but the results are adorable.
And then there are the ones that take you on a surprising adventure, like Elote Bites, made with baby corn; Mini Manicotti Bites of stuffed rigatoni, and Ramen Bites topped with slices of jammy soft-boiled eggs.
If you’re thinking of celebrating the holidays with a big brunch event, you can’t go wrong with Brown’s Apple Fritter Bites, Pumpkin Pie Bites, and savory Eggs Benedict Bites.
One of the things I love about the Apple Fritter Bites, which are filled with both applesauce and diced apples, is that they don’t require frying, yet they still have the crispy, crunchy glazed texture we love about apple fritters.
“I’ve always loved fritters that you didn’t have to fry,” said Brown. “I don’t love frying. It’s not my favorite cooking method. And so, I figured it out with these little fritter bites that I have on my blog, but I wanted fritter bites in the book to look more like a traditional fritter. To get that fritter texture you bake them, put the glaze on them and then you broil them. That creates that little bit of caramelization on the top with little imperfect points. It works beautifully.”
It’s a technique Brown also uses with doughnuts and muffin tops.
This is the third cookbook for Maegan Brown, who also runs the blog The Baker Mama.
(Kelsey Foster)
Brown’s Pumpkin Pie Bites are equally creative. And for people who anticipate having an oven cranking out other treats, these don’t require any baking.
Brown explained that she went through a lot of trial and error with what turned out to be a very simple dish. After attempts with pie crust, traditional pie filling, yogurt, cream cheese and other combinations, she was just not happy with the results. Finally, she hit on graham crackers — or graham cracker crumbs, to be precise. She toyed around with ingredients and what stuck was combining softened cream cheese, powdered sugar, canned pumpkin, pumpkin pie spice, vanilla and the graham cracker crumbs. Roll them into either little balls or triangular wedges, top them with a chocolate or white chocolate chip, use a toothpick to draw lines around the balls so they look like pumpkins, and roll them in reserved graham cracker crumbs before refrigerating.
“The flavor is there, but it’s not too sweet. I just cannot believe how much it tastes like pumpkin pie,” she said. “And it has a little bit of that crunch from the outside.”
Because they’ll keep in the refrigerator for up to two weeks, they can be made in advance.
The Eggs Benedict Bites take a little more finesse, but Brown has found a way to develop a hollandaiselike spread that you don’t have to worry will separate.
“I made a list of what you need to do to make a classic Eggs Benedict,” she explained. “You need an English muffin, the egg, Canadian bacon, and hollandaise sauce. But I didn’t want hollandaise dripping all over the bite because it wouldn’t be easy to eat.”
But she still wanted a runny egg. She played around with the eggs, baking them in mini muffin pans till the point of readiness.
What she finally landed on was separating the eggs and placing the yolks in nonstick mini muffin pans sprayed with cooking oil that she bakes for about five minutes. They’ll sit in the pans until assembly.
Then she uses a rolling pin to flatten English muffin halves to expand them and then uses a cookie cutter to cut two circles from each half. They get toasted. Meanwhile, she browns Canadian bacon slices in a pan, then cuts them into quarters. For the sauce, she whisks eggs and lemon juice, melts butter in the microwave, then whisks the butter into the egg yolk mixture before whisking in softened butter until the sauce is spreadable, seasoning it with kosher salt.
Then it’s time to assemble the dish by spreading what is essentially hollandaise butter on each muffin round. Top with a piece of Canadian bacon, then a cooked egg yolk. Sprinkle with sea salt, ground pepper, paprika and finely chopped green onions before serving.
Brown consciously created the recipes so that kids can help.
“The kitchen is the heart of our home. And we always say that everyone’s welcome in it, but especially our kids. We know how important is to have time together as a family in the kitchen and around the table.”
Eggs Benedict Bites
These charming little Bennies are sure to be the stars of your brunch spread! They look like they’re straight out of the kitchen of a chic brunch spot but can easily be made and enjoyed in the comfort of your own home. This is a Sunday brunch standard to truly enjoy one bite at a time.
Makes 24 bites
FOR THE EGGS BENEDICT:
Nonstick cooking spray, for greasing
24 large eggs, yolks separated (reserve the egg whites for another use)
6 English muffins, halved
1 tablespoon canola oil
6 slices Canadian bacon
FOR THE HOLLANDAISE BUTTER:
2 egg yolks
1 tablespoon fresh lemon juice, plus more to taste
6 tablespoons unsalted butter, softened, divided
Kosher salt, to taste
GARNISHES:
Flaky sea salt
Ground black pepper
Paprika
2 tablespoons finely chopped green onion
Note: The hollandaise butter can be made up to 2 days in advance. Store in an airtight container in the refrigerator, then let soften before using.
Make the eggs Benedict: Preheat the oven to 350 degrees. Spray a 24-cup mini muffin pan with nonstick cooking spray.
Place an egg yolk in each prepared muffin cup and bake for 5 to 7 minutes, until the white rims around the yolks are set but the yolks are still runny. Let set in the pan for at least 5 minutes or until ready to assemble the bites. Run a spatula around the edges of the eggs and carefully remove from the pan. Increase the oven temperature to 400 degrees.
Slightly flatten each English muffin half with a rolling pin or your hands to at least 4 inches wide. Use a 1½- to 2-inch round biscuit or cookie cutter to cut 2 circles out of each English muffin half. Place the rounds in a single layer on a baking sheet and toast in the oven for 8 to 10 minutes, until golden brown.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the Canadian bacon slices and cook for 2 minutes, then turn and cook for 1 to 2 minutes longer, until lightly browned. Transfer to a paper towel–lined plate to drain, then cut each slice into quarters.
Make the hollandaise butter: In a large bowl, whisk together the 2 egg yolks and lemon juice until well combined. Melt 2 tablespoons of the butter in the microwave and immediately pour into the egg yolk mixture, whisking continuously until well combined. Whisk in the remaining 4 tablespoons butter (softened, not melted) until smooth and of spreadable consistency. Season with kosher salt.
To assemble: Spread some of the hollandaise butter onto each muffin round, letting it drip over the sides slightly. Add a quarter of Canadian bacon and top with a cooked egg yolk. Sprinkle the bites with sea salt, pepper, and paprika and finish with some chopped green onion.
Serve immediately, or keep warm in a 200 degree oven until ready to serve and garnish the bites right before serving.
Apple Fritter Bites from “Brilliant Bites: 75 Amazing Small Bites for Any Occasion” contain both applesauce and diced apples. There is no frying involved, yet they still have the familiar crispy, glazed coating.
(Kelsey Foster)
Apple Fritter Bites
These bites are crispy on the outside, fluffy on the inside and have apple delight in every bite! Apple fritters are a fall favorite, and this version is baked, not fried, and so easy to make.
Makes 30 bites
FOR THE APPLE FRITTERS:
Nonstick cooking spray, for greasing
1½ cups (190 grams) all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ cup (½ stick, or 55 grams) unsalted butter, melted and slightly cooled
¼ cup (50 grams) granulated sugar
1 large egg
½ teaspoon vanilla extract
½ cup (125 grams) no-sugar-added applesauce
1½ cups (270 grams) peeled and finely diced Honeycrisp apples (about 2 medium apples)
FOR THE GLAZE:
2 cups (250 grams) powdered sugar
⅓ cup plus 2 tablespoons (105 ml)
apple cider or apple juice
Make the apple fritters: Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon until well combined.
Add the melted butter to a large bowl, then whisk in the sugar, followed by the egg. Once combined, stir in the vanilla and applesauce. Add the flour mixture and stir until well combined, Then fold in the chopped apples.
Scoop 1 tablespoon of batter into mounds a few inches apart on the prepared baking sheet. Bake for 10 minutes, then remove the fritters from the oven. Turn the broiler on high.
Meanwhile, make the glaze: In a small bowl, whisk together all the glaze ingredients. The glaze should be thin.
Brush some of the glaze over each fritter and let it drip down the sides. Return the fritters to the oven and broil for 2 to 4 minutes, until the glaze starts to caramelize the tops. Rotate the baking sheet every minute to ensure even caramelization. Be sure to carefully watch the fritters so they do not blacken and burn.
Brush the remaining glaze evenly over the broiled fritters. Let set on the baking sheet until the glaze hardens, about 15 minutes.
Note: These bites can be made in advance and stored in an airtight container for up to 2 days at room temperature or up to 1 week in the refrigerator. Enjoy at room temperature or reheat in the oven at 350 degrees for 5 to 10 minutes or in the microwave for 15 to 20 seconds.
Pumpkin Pie Bites from “Brilliant Bites: 75 Amazing Small Bites for Any Occasion” are no-bake morsels, coated in graham-cracker crumbs, that taste like the real thing.
(Kelsey Foster)
Pumpkin Pie Bites
Once you make these no-bake bites, you may never make a traditional pumpkin pie again! Perfect for serving during any fall festivities, these bites will have everyone raving over how cute they are and how they taste just like, well, pumpkin pie.
Makes 24 bites
1 package (8 ounces, or 227 grams) cream cheese, softened
¾ cup (95 grams) powdered sugar
¼ cup (55 grams) canned 100 percent pure pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2½ cups (300 grams) fine graham cracker crumbs, divided
20 semisweet chocolate chips
20 white chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and powdered sugar on medium until well combined and smooth. (You can also use a hand mixer.) Add the pumpkin, pumpkin pie spice and vanilla and beat on medium until well incorporated.
Stir in 2 cups (240 grams) of the graham cracker crumbs, then cover with plastic wrap and refrigerate the mixture for at least 1 hour.
Place the remaining ½ cup (60 grams) graham cracker crumbs in a shallow bowl. Scoop half of the chilled mixture into 20 1-tablespoon–sized balls for pumpkin shapes, then roll each ball in the graham cracker crumbs to coat.
Use a toothpick to make lines around the balls so that they look like little pumpkins, then press a semisweet chocolate chip into the top of each one for the stem.
Shape the remaining mixture into 20 1-tablespoon–sized wedges that look like pie slices, then roll each wedge in the remaining graham cracker crumbs to coat.
Top each pie-slice bite with a white chocolate chip for the whipped cream.
Return the bites to the refrigerator for at least 30 minutes, or until ready to serve.
Note: These bites can be made up to 2 weeks in advance. Store in an airtight container in the refrigerator, then enjoy cold.
Golden is a San Diego freelance food writer and blogger.