- Stock: In Stock
- Model: TN3898
- Weight: 1.15lb
If you are the kitchen creative sort, these pans are for you.
They're such cute little pans! You'll fall in love with them. A set of two 5-inch pans.
- Double silicone seal is virtually leakproof
- Tempered glass bottoms will not break or scratch.
- Bake, cut and serve right on the base
- Dishwasher safe. Oven safe to 445 degrees
- Nonstick rings peel off your baked goods like candy wrappers for perfect presentations
Because they don't leak, you can bake almost anything!
Bake cakes, cornbread, casseroles, and pies in these little pans. (For larger dishes, use the 9-inch Candy Apple Red Springform Pans.)
This pan will open up an incredible new world of baking. It will change the way you bake. Don’t dig brownies out of the pan anymore. Bake cakes, cornbread, and desserts on a glass base, set the glass base on a platter or cutting board, and cut nice neat slices.
Besides all your cheesecake recipes, make lasagna pies, penne pies, macaroni and cheese, and tortillas with beef, beans, and cheese--anything you don't want to flip over. Just slip the silicone sides off the glass.
Buy this pan! It will change the way you bake. You’ll be glad that you did.
No Bake Chocolate Cheesecakes
Makes two 5-inch cakes or one 9-inch cake.
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup melted butter
Mix the butter and crumbs together. Press them into the base of the pans. Refrigerate while you mix the filling.
- 12 ounces dark chocolate chips
- 16 ounces of cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Melt the chocolate chips and set aside.
- Beat the cream cheese, sugar and vanilla together with an electric mixer until it is creamy and without lumps. Gradually add the cream and continue whipping until thick.
- Add a spoonful of the cream cheese mixture to the melted chocolate and mix to loosen the chocolate. Quickly add the chocolate mixture to the cream cheese mixture and and beat at high speed so the chocolate doesn't set. The filling will thicken quickly.
- Spoon the filling on top of the crusts and refrigerate for at least four hours, until the filling is firm.
Little Caramel Cheesecakes
Makes two 5-inch cakes or one 9-inch cake.
- 1 1/2 cups graham cracker crumbs
- 1/4 cup toffee bits
- 1/4 cup brown sugar
- 1/2 cup melted butter
- 3/4 cup chocolate chips
Preheat the oven to 300 degrees.
- Combine everything but the chocolate chips. Set the chips aside.
- Press the combined mixture in the base of the pans and all the way up the sides. Sprinkle the chocolate chips over the crust.
- Set the springform pans on a baking sheet. Bake for five minutes or until the chips begin to melt.
- Remove the pans from the oven and smooth out the chocolate chips with a spatula.
- Cool the pans in the freezer while you make the filling.
- 12 ounces of cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup granulated sugar
- 1/2 tablespoon vanilla
- 1/4 cup caramel topping
- 2 eggs slightly beaten
- Beat the cream cheese, sugar, and sour cream together until the sugar is dissolved. Add the vanilla and caramel and beat well. Add the eggs and beat just until combined. Pour the filling into the cooled crusts.
- For the water bath, wrap tin foil around the bases of the pans. Place the silicone pans in a roaster pan and add enough hot water that the water is half way up the pans. The water bath helps the cakes bake more slowly and evenly.
- Bake for one hour and 20 minutes. Turn the oven off and open the door about 4 inches. Leave the cakes in the oven for another 30 minutes to slowly cool. Remove the cakes from the oven and water bath and let them cool completely for another 30 minutes. Refrigerate for at least three hours.
- Before serving, top with more caramel topping and more toffee bits and chopped nuts. Serve with caramel whipped cream. To make caramel whipped cream, use brown sugar instead of granulated sugar and caramel flavor instead of vanilla.
Makes two 5-inch tortes
- 2 to 4 sheets of puff pastry depending on size
- Egg wash (whisk one egg with one or two tablespoons of water)
Preheat the oven to 350 degrees.
- Spread puffed pastry across the bottom of both pans and up the sides leaving an overhang of pastry to fold over the top of the filling.
- Cut two 5-inch rounds from the pastry for the tops.
- 5 large eggs
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- pepper and salt to taste
- 1 tablespoon butter
- 10 to 12 ounces of spinach, blanched and sprinkled with nutmeg
- 1 12-oz. jar roasted red peppers, chopped
- 8 oz. Swiss cheese, thinly sliced
- 8 oz. deli ham, thinly sliced
- Melt the butter in a skillet and scramble the eggs, adding the herbs. Do not overcook the eggs; they will cook further during baking.
- Layer the ingredients inside the pans on the puffed pastry as follows: Divide half the eggs between the two pans saving the remaining half. Do the same with the spinach, then ham, and then cheese. Use all of the roasted red peppers--half in each pan. In the reverse order, layer the remaining cheese, then ham, then spinach, then eggs over the red peppers.
- Fold the puff pastry over the filling brushing with egg wash. Cover the overhanging pastry with the top rounds pressing the edges down the sides to seal the pastry pieces. Brush with egg wash and cut a one-inch vent in the center of each filled pastry.
- Place the tortes on a baking sheet and bake for one hour and ten minutes or until they are puffed and a deep gold color.