We have science fair and Valentine’s Day on the calendar this month. A trip to Michael’s Crafts was inevitable. We hit the store yesterday, and after we completed our lap through all of the craft and school supply aisles, a small end cap display with Valentine baking supplies happened to catch my eye. Mini paper loaf pans– with hearts! Does it get any better? Mini + baking + holiday craft all in one.
I bought the last two bags of mini loaf pans and immediately came home to make small breads and cakes. I baked this Savory Rosemary and Pine Nut Bread in 12 of the pans and a “faux” chocolate chip pound cake in the other 12 pans I had (recipe below).
We wrapped the mini loaves in 3″ x 4″ clear plastic treat bags and used a twist tie to close. I printed labels for the bags with a small heart motif, and we will be delivering these little treats to my children’s teachers for Valentine’s Day. They make a great teacher gift because they are a single serving and are easy for little people to carry to school and deliver.
Chocolate Chip Pound Cake
- 1 box yellow cake mix
- 1 small box instant vanilla pudding
- 1 small box instant chocolate pudding
- 4 eggs
- 1 1/2 c. water
- 1/2 c. vegetable oil
- 6 oz. chocolate chips
- Stir cake mix and pudding mixes together in a large bowl.
- Add eggs, oil, and water. Beat by hand until smooth.
- Stir in chocolate chips. You can coat the chocolate chips with about 1/2 T. flour before adding to the batter to keep them from sinking to the bottom during baking. If you are making mini sized cakes, use mini chocolate chips.
- Pour into a greased and floured bundt pan. If you are using the mini paper loaf pans, you do not need to grease or flour the pans. You will fill the mini pans about halfway.
- Bake 1 hour at 350 degrees or until a skewer inserted in the center comes out clean. If baking the mini size, reduce baking time to ~30 minutes.
- Cool 20 minutes and remove from pan. If using the mini pans, leave in the paper pans.
- The mini paper loaf pans can bake in a temperature up to 400 degrees. They do not need to be greased. To get your bread or cake out of the little pan, you unstick the corners and pull the sides away when serving.