These mini-bundt cake pans are the bees knees! They make cakes that are the perfect size for a small dinner party or for a couple to nibble on for a few days. A normal cake recipe will make two to three of the mini-bundts. Eat one now and freeze the rest for later! Here is a site that sells some of these cute, little pans:
http://www.bakedeco.com/a/kaisercast-classic-m-7913.htm
Instead of using break and bake sugar cookies, why not whip up these easy, healthier, delicious cookies? Even though you have to chill your dough for an hour, they are totally worth the wait!
5 tbsp butter, softened
3/4 cup sugar
1/4 cup Egg Beaters
1/2 tsp vanilla extract
1 2/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Using a mixer, beat butter and sugar until creamy. Add egg and vanilla, mixing well. In another bowl, whisk together flour, baking powder and salt. Gradually stir flour mixture into butter and sugar until dough forms. Don't worry if the dough seems a little crumbly at first; it will come together. Wrap dough in plastic and chill for an hour in the refrigerator.
Preheat oven to 350 degrees. Roll dough into 1 inch balls.
Place cookies 2 inches apart on a parchment-lined cookie sheet. Bake for 9-10 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
Makes about 30 cookies.
