BEST VACUUM SEALER UNDER $100 RECIPES

Steps:

• Preheat an oven to 350°F (180°C). Generously grease a 20-well cakelet pan with nonstick cooking spray.
• In a large bowl, combine the quick bread mix, butter and milk and stir until smooth and blended. Add the eggs one at a time, stirring after each addition until the batter is smooth.
• Transfer the batter to a pastry bag fitted with a plain 1/2-inch (12-mm) tip. Pipe about 2 Tbs. of the batter into each well of the pan, filling each about three-quarters full; do not overfill. Gently tap the pan on the counter a few times to release any air bubbles in the batter.
• Bake until the cakelets are light golden brown and a toothpick inserted into the middle of a cakelet comes out dry, about 25 minutes. Transfer the pan to a wire rack, let cool for 5 minutes, then turn the cakelets out onto the wire rack. Turn the cakelets right side up and set aside to cool.
• Let the pan cool to room temperature, then wash and generously grease the wells again. Repeat to cook the remaining batter.
• While the cakes are baking and cooling, make the raspberry puree: In a small saucepan over medium heat, combine the raspberries and the 1/4 cup (2 fl. oz./60 ml) water and bring to a boil. Reduce the heat to low and simmer until the raspberries have softened and are falling apart, about 10 minutes. Transfer the contents of the pan to a blender and blend until smooth, about 30 seconds. Pour through a fine-mesh sieve into a bowl and set aside. Let cool to room temperature. (The puree can be made up to 1 week in advance and stored, covered, in the refrigerator.)
• When the cakes are completely cooled, finish the icing: In a bowl, whisk together 2 Tbs. of the raspberry puree and the confectioners’ sugar until combined. Add the remaining 1 to 2 Tbs. water 1 tsp. at a time, until the mixture is uniform and forms a thick, smooth icing.
• Dip the top of each cooled cakelet into the icing to coat. Return the cakelets to the wire racks until the glaze is set, about 1 hour. Serve immediately, or store in a covered container for up to 1 day. Makes about 40 cakelets.
• Williams Sonoma Test Kitchen

Steps:

• Preheat an oven to 350°F (180°C). Generously grease a 20-well cakelet pan with nonstick cooking spray.
• In a large bowl, combine the quick bread mix, butter and milk and stir until smooth and blended. Add the eggs one at a time, stirring after each addition until the batter is smooth.
• Transfer the batter to a pastry bag fitted with a plain 1/2-inch (12-mm) tip. Pipe about 2 Tbs. of the batter into each well of the pan, filling each about three-quarters full; do not overfill. Gently tap the pan on the counter a few times to release any air bubbles in the batter.
• Bake until the cakelets are light golden brown and a toothpick inserted into the middle of a cakelet comes out dry, about 25 minutes. Transfer the pan to a wire rack, let cool for 5 minutes, then turn the cakelets out onto the wire rack. Turn the cakelets right side up and set aside to cool.
• Let the pan cool to room temperature, then wash and generously grease the wells again. Repeat to cook the remaining batter.
• While the cakes are baking and cooling, make the raspberry puree: In a small saucepan over medium heat, combine the raspberries and the 1/4 cup (2 fl. oz./60 ml) water and bring to a boil. Reduce the heat to low and simmer until the raspberries have softened and are falling apart, about 10 minutes. Transfer the contents of the pan to a blender and blend until smooth, about 30 seconds. Pour through a fine-mesh sieve into a bowl and set aside. Let cool to room temperature. (The puree can be made up to 1 week in advance and stored, covered, in the refrigerator.)
• When the cakes are completely cooled, finish the icing: In a bowl, whisk together 2 Tbs. of the raspberry puree and the confectioners’ sugar until combined. Add the remaining 1 to 2 Tbs. water 1 tsp. at a time, until the mixture is uniform and forms a thick, smooth icing.
• Dip the top of each cooled cakelet into the icing to coat. Return the cakelets to the wire racks until the glaze is set, about 1 hour. Serve immediately, or store in a covered container for up to 1 day. Makes about 40 cakelets.
• Williams Sonoma Test Kitchen