It's time to share your recipes for the week! Sorry this is a day late. I have been super busy and barely home all week so far, so I had no time to type this up yesterday. Be sure to grab the button on the right and link to the linky with your recipe post!
Today I am sharing a really yummy Pampered Chef recipe that I actually made for a party this past weekend. It is a dessert and is super easy to make and very delicious!
Mini Carrot Cakes Cups
1 pkg of yellow cake mix
1 and 1/2 tsp. allspice
1 egg
2 TBS vegetable oil
2 medium size carrots
Filling & Garnish
1 pkg of cream cheese
3/4 cup powdered sugar
1/2 cup thawed whipping cream
chopped walnuts (optional)
Directions
Preheat oven to 350ºF (180ºC). Spray each well Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in bowl; stir until ingredients are moistened. (Mixture will be very thick.) Grate carrot. Stir 3/4 cup of the carrots into batter; set aside remaining carrots for garnish. Divide batter evenly among wells, filling wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
Meanwhile, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside.
Remove pan from oven to cool. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.
Happy Cooking!
Post is linked to: Tuesday at the Table,
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