Christmas decor in the stores is the indication that the holidays are coming up fast. True they’re rushing us a bit, but before you know it you’ll be baking and delivering all of your holiday goods to friends and neighbors. Luckily Baker’s Secret is here to help with their Cook N’ Carry Pan. This 3-quart, 9″ x 13″ pan includes a plastic cover which makes it easy to transport your baked goods anywhere!
Whether it’s cutting your baked goods into squares right in the pan or putting them in festive baking cups, this pan makes it easy to take and deliver. I also like the idea of tying the whole thing up with a bow, treats and all, along with a recipe card and presenting the pan as a holiday gift.
I used my Cook N’ Carry pan to combine two great holiday flavors and I made Chocolate Pumpkin Mochi Cake, a sweet holiday treat that’s great for gluten-free diets too!
So you can enjoy all your holiday baking too, Baker’s Secret is giving away a Cook N’ Carry Pan to one of my readers! There are several ways to enter to win:
1. Leave a comment below telling me your favorite treat to take to potlucks or give out to friends.
2. Follow me on twitter @justjenn
3. Tweet about the giveaway!
4. Like justJENN recipes on Facebook
5. Follow @WorldKitchenLLC on twitter
6. Like Baker’s Secret on facebook
Each is one entry, so you have a good chance at winning! The contest closes on October 21, 2013 at 12AM. Good luck!
Chocolate Pumpkin Mochi Cake
1 pound (16 oz box) mochiko
2 cups sugar
2 teaspoons baking powder
pinch of salt
1 cup (2 sticks) unsalted butter, melted
1 (12 ounce) can evaporated milk
1 teaspoon vanilla
1/4 cup Cocoa Powder
1/2 cup chocolate chips
3/4 cup pumpkin
Mochiko is a fine, sweet rice flour. You can find it in most asian markets or online.
Preheat the oven to 350 degrees. Prep the pan with buttered parchment. (This isn’t necessary unless you want to lift it out to cut. Otherwise the batter can be poured right into the non-stick pan.)
In a bowl whisk together the mochiko, sugar, baking powder and salt.
Add the butter, evaporated milk, eggs and vanilla and stir well.
Pour 1/3 of the batter into another small bowl. Add the 3/4 cup of pumpkin and stir until combined.
To the rest of the batter in the larger bowl, stir in the cocoa powder and the chocolate chips.
pour all but 1 cup of the chocolate batter into the pan. Spread evenly.
On top of that pour the pumpkin mixture, spreading it evenly over the top.
Now drop the remaining one cup of the chocolate mixture on top of the pumpkin. Here’s where the swirls come in:
Using a butter knife, make figure 8s to swirl the pumpkin and chocolate top together.
Bake for 40-45 minutes depending on your oven, until done. Let cool and cut into squares.
*full disclosure: World Kitchen LLC gifted me a Cook N’ Carry Pan and a gift card. The opinions and ideas expressed are my own. World Kitchen LLC is providing this prize for one reader who will be selected at random and contacted by email. Giveaway ends October 21, 2013 at 12am PST. Please note this giveaway is only open to residents of the U.S.