Pecan Cakes

Pecan Cakes
(can be frozen up to one month)

Ingredients:
1 C butter, softened
1 1/2 C granulated sugar
2 1/2 tsp. baking powder
1 tsp vanilla
1/2 tsp salt
3 eggs
2 1/4 C all-purpose flour
1/2 C pecans, toasted and ground
1 1/4 milk
powdered sugar
fresh raspberries
fresh mint leaves

Directions:
Preheat oven to 350 degrees. Grease and flour twenty-four 2 1/2 inch muffin cups; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually beat in granulated sugar until combined, scraping sides of bowl occasionally. beat in baking powder, vanilla, and salt. Add eggs, one at a time, beating well after each addition. In another large bowl combine flour and pecans. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Evenly spoon batter into prepared muffin cups. Bake for 15-18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans. Cool completely on racks. Before serving, sprinkle with powdered sugar and garnish with raspberries and mint leaves.

(Recipe from: Better Homes and Gardens: Celebrate the Season 2008)

Petit Fours

Petit Fours

One 1 pound loaf pound cake, top crust removed, cut into 1 1/2 inch cubes
1 tsp. unflavored gelatin
Two 1 pound boxes confectioner's sugar, sifted
1 egg white
1 T light corn syrup
Food coloring

Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight. In the top of a double boiler, dissolve the gelatin in 2/3 C cold water. Add the sugar, egg white, and corn syrup and whisk until well blended. Place over simmering water and heat to 110 degrees Fahrenheit (warm to the touch). Stir well to make sure the gelatin is completely dissolved. Divide the icing among several bowls and add 1 drop of food coloring to each tint. Line a baking sheet with waxed paper. Spoon the icing over the frozen cake cubes to cover completely. Place on the prepared baking sheet and allow them to dry completely.

(Recipe from: Paula Deen Celebrates!)