Carrot Cakelets

There is a Nordic Wear pan that I absolutely love.  Its mini bunt cakes but it comes with a recipe for Carrot Cakelets.  I tried them out the other day and it came out so well.  Everybody loved them.  I used the recipe on the insert for the Carrot Cakelets but I used my own recipe for cream cheese frosting and added chopped pecans on top.  I got the pan at Walmart.  It has a ton of different colors to choose from but I chose plain white on top and red on bottom.

Here is a picture of the pan top and bottom.

 

Here is a picture of the finished cakelets.

I learned from the first batch not to fill them like regular cake pans.  They rise too much and overflow the cavities.  Next I filled them only halfway and they didn't rise enough.  It took a little bit of experimenting to get the right balance between rising levels of the cakes.

Happy Thanksgiving

I hope everyone has a great Thanksgiving.  Here is a recipe for Pumpkin Pie that never fails, is quick and easy, and everyone loves.

I got this recipe a while back from www.allrecipes.com

1  15 ounce can of pumpkin
1  14 ounce can of sweetened condensed milk
2  large eggs
1  tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1  9 in. unbaked pie crust

Preheat the oven to 425 degrees.  Whisk everything together until smooth.  Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1" from crust comes out clean.  Cool on cooling rack.  Store left overs in fridge.

My oven takes about 50 minutes to cook it completely.  If you don't want knife marks in the middle of  your pie, make sure that it doesn't wiggle when you move the pie.  Usually I find that that means its done.