Bake a special treat for the Teacher Appreciation Luncheon with the Nordic Ware Platinum Bundt Tea Cakes & Candies Pan. This cakelet pan features 30 miniature molds in a variety of classic Bundt styles including Elegant Heart, Bavaria, Chrysanthemum, Fleur de Lis, Star, Cathedral, and other favorite Bundt designs. Make homemade chocolates, fruit-flavored gelatin treats, and whimsical tea cakes shaped like tiny Bundts. Give as fancy desserts, as petit fours, brownies, or finger-food snacks. Before initial use and after subsequent uses, hand wash with warm, soapy water. Extended soaking is not recommended. Before each use, brush with butter or shortening and dust with flour or cocoa to coat. The baking spray containing flour may also be used. Do not use regular cooking spray. Mixes and recipes may vary. Fill the pan no more than 3/4 full to avoid overflow. Metal utensils, scouring pads and abrasive cleaners should not be used on non-stick surfaces. Enjoy delicious recipes from Nordic Ware.

Features: 

• Capacity: 2.5 Cups | 30 miniature molds
• Shapes: Elegant Heart, Bavaria, Fleur de Lis, and more
• Durable cast aluminum construction provides even heating and superior baking performance
• Heat reflective, toffee-colored exterior guarantee uniform browning and fine cake details
• Distinctive premium non-stick finish allows for quick release and easy clean-up
• Nordic Ware lifetime warranty
• Dimensions: Length: 14.25" | Width: 9.5 | Height: 1.25"
• Made in the USA

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Brownie Bites with Mint Drizzle - Prep: 20 minutes - Cook: 15 minutes - 35 Servings

Ingredients:

• 1 1/ 2 cups flour

• 2 cups sugar

• 2/ 3 cup cocoa powder

• 1 teaspoon salt

• 1 cup butter, room temperature

• 4 eggs • 2 teaspoons vanilla

• 10 Hershey kiss mint truffles

Instructions: Preheat oven 350F.

Melt 2 Tablespoons of butter in the microwave. Using a pastry brush, coat the mini pans thoroughly with the melted butter. (If you only have one mini pan, you’ll have to bake one at a time and repeat this process for the second pan.)

Go over the pans evenly and well. Next, dust flour over this and shake around, dumping the excess. This will help the brownies to pop right out after they bake. You can also use baking spray with flour in it.

In the bowl of a stand mixer add dry ingredients: flour, sugar, cocoa, salt. Stir to combine. Next, add eggs, vanilla, butter. Mix on low for 30 seconds before turning to med-high and mixing for 2 minutes. The batter will be very thick. Using a rubber spatula, scrape the batter into a large ziplock bag and snip off one corner. Carefully fill the mini cakes 3/4 full. Once that's done, rub a bit of butter on your finger and gently pat down each cake, helping it to settle into the pan. Bake for 15 minutes until toothpick inserted comes out clean. Let cool 10 minutes before removing from pan.  

You can be creative with the toppings. Dusting with powdered sugar is very pretty and an easy option. If using the chocolate drizzle: Chop the chocolates into little pieces and place in microwave. After ten seconds, use a fork and stir. Place back in the microwave for another ten seconds. Continue until chocolate is just barely melted. Stir well and drizzle across brownies. Top with crushed candy canes if you prefer.