Every year on the Sunday before Christmas, my mom has Christmas dinner at her house. Her two brothers, their families, her parents, and her fiancee’s mom all come. It is a great event full of joy and holiday festivities.
The older adults decided not to exchange gifts this year and decided to just buy for us younger folks. I still wanted to do something nice for my grandparents and aunts and uncles, so I decided to make some mini breads for them.
My mom bought me a set of mini loaf pans a while back and I had been looking for an excuse to use them.
The first set of breads that I decided to make was Cream Cheese Pound Cakes. Well, I had no idea how long to bake them (or how full to fill the pans) so they did not turn out very well. I burned the edges and the pans overflowed. Luckily, I set the mini pans on a baking sheet, so that they didn’t overflow into the oven.
Since they turned out so ugly (and the edges were definitely unedible), I decided just to keep these and will be using the middles of them for something, I just haven’t figured out what yet.
I’m not throwing away the recipe, because the middle of the loaves was really good, I just needed to work on baking times and the actual filling of the pans.
Cream Cheese Pound Cakes
Prep: 20 minutes. Bake ~ 50 minutes.
– 1 1/2 c butter, room temperature
– 8 oz cream cheese, room temperature
– 3 c sugar
– 6 large eggs
– 1 t vanilla extract
– 3 c AP flour
– 2 t salt
Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well until each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
Generously coat 5 mini loaf pans with cooking spray; immediately pour in batter (pans will seem full). Tap pans on work surface to eliminate any large air bubbles.
Bake until golden and a toothpick inserted in the centers comes out almost clean, ~ 50 minutes, check after 30 minutes. If the tops begin to brown too quickly, tent with aluminum foil.
Cool 10 minutes in the pan. Turn out the cakes, cool completely with top sides up, on a wire rack.
These turned out much nicer. These actually looked like cute little mini loaves.
I wish I had taken a picture of how I gifted them to them. Mom and I wrapped the baby loaves in saran wrap and put ribbon around them (and labels saying what they are) and put them in a little snowman gift bag. They were adorable.
Plus, there is something so special about homemade gifts.
Chocolate Chip Pound Cake
– 1 box yellow cake mix with pudding
– 1 (3.4 oz) pkg instant chocolate pudding
– 1/2 c sugar
– 3/4 c vegetable oil
– 3/4 c water
– 4 large eggs
– 8 oz sour cream
– 1 c semi-sweet chocolate chips
Combine cake mix, pudding and sugar with a wire whisk to remove large lumps. Add oil, water and eggs, stirring until smooth. Stir in sour cream and chocolate chips. Pour into greased and floured mini loaf pans. Bake at 350 degrees for 1 hour or until done. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely. Sprinkle with powdered sugar, if desired.
Everyone who got their little bread bags seemed to really appreciate them. Seeing others happy because of stuff that I have made makes me so happy.
I love my family so much and am so thankful for them.
Banana Bread Minis
Prep: 10 minutes. Total 50 minutes.
– 1 package yellow cake mix
– 1 package (3.4 0z) banana cream flavor instant pudding
– 4 eggs
– 1 c water
– 1/4 c oil
– 1 c mashed, fully ripe bananas (about 3)
– 1/2 c chopped walnuts
Heat oven to 350 degrees.
Spray 5 foil mini loaf pans with cooking spray.
Beat first 5 ingredients in large bowl with mixer 2 minutes or until well blended. Add bananas and nuts; mix until just blended. Pour into prepared pans.
Bake 40 minutes or until toothpick inserted in centers comes out clean. Cool completely.