Showing posts with label #BundtBakers. Show all posts
Showing posts with label #BundtBakers. Show all posts

Wednesday, April 20, 2016

Boston Cream Bundt #BundtBakers


Ready to dive into a retro dessert? This month I really wanted to show some admiration for the oddly named, Boston Cream Pie.

Okay, we all know it is a cake... rich butter cake, with a layer of pastry cream and topped with a chocolate glaze. Mmm.... Something about layers just seems more decadent, doesn't it? Luckily this "pie" is easy to make from scratch.

 This month's bundt inspiration comes from our April host, Felice from All That’s Left Are The Crumbs. She threw down the challenge to bring a retro dessert of our choice into bundt form.


And if you have been following my little egg recipe saga, it is another fabulous way to use up all those extra spring eggs. From the cake to the pastry cream, it is an egg-rich treat.


This time of year I enjoy have a little treat to enjoy in the evening. Spring brings longer hours on the farm and my husband gets really hungry. He does a great job polishing off dinner, but it is nice to enjoy a little something special before bed.

I am a big fan of letting bundt cakes rest overnight, so I will often bake one day and serve my bundt cake the next evening. Wrap it in saran wrap and it will be ready to slice and serve the following day.

My toddler though is not a fan of waiting. Once he smells a cake baking, he is ready to devour it. He is glad to help me polish off the slices I use for photos. I guess that is his reward for waiting patiently.

This 'pie' begins with a simple almond butter cake...


I went with a simple bundt pan so slicing and drizzling would be easy. The top will be covered with chocolate ganache anyway.

The next thing to make before assembly is the pastry cream. I used a standard recipe for pastry cream with vanilla bean to be extra special.



The cake is sliced in half and the custard is spread as thick as you dare. Then I drizzled a basic chocolate ganache over the top. I love how shiny and yummy it looks.

Ready to get baking? I hope you enjoy this fun bundt cake as much as we did.



Boston Cream Bundt

You Will Need:

Cake

  • 1 c. sugar
  • 4 Tbsp. butter, at room temperature
  • 1/4 tsp. salt
  • 1 tsp. almond extract
  • 3 Tbsp. vegetable oil
  • 3 large eggs
  • 1 1/2 c. all-purpose flour
  • 1/4 c. cornstarch
  • 2 tsp. baking powder
  • 1/2 c. milk


Pastry Cream

  • 3 c. whole milk
  • 1/2 c sugar
  • 1/4 tsp. salt
  • 1/2 vanilla bean, split, and seeds scraped
  • 1/4 c. cornstarch
  • 1 Tbsp. flour
  • 4 large egg yolks
  • 4 Tbsp. butter
  • 1 cup heavy cream, whipped to soft peaks


Chocolate Glaze

  • 1/2 c. heavy cream
  • 1 Tbsp. light corn syrup
  • 3/4 c. semisweet chocolate, chopped
  • pinch of salt
  • 1/2 tsp. vanilla extract


Grease and flour your bundt pan. Preheat the oven to 350 degrees.

Beat together the sugar, butter, salt, and extract. Then mix in the oil, and add one egg at a time, incorporating and scraping down the bowl before each new addition.

In a medium bowl, whisk together the remaining dry ingredients. Add this to the butter and egg mixture, alternating with the milk. Make sure it is all well incorporated.

Bake the cake for 35 to 40 minutes, or until a cake tester comes out clean. Allow to cool for 10 minutes before inverting. Cool completely before wrapping tightly in plastic wrap and letting the cake sit overnight.

The following day before serving, make the pastry cream and chocolate glaze.

For the pastry cream, stir together 2 1/2 cups of the milk, sugar, salt and vanilla bean in a medium saucepan. Bring the mixture up to a boil over medium heat.

In a separate bowl, whisk together the cornstarch, flour, egg yolks and remaining 1/2 cup milk. Temper the egg mixture with a few ladle-fulls of hot milk, whisking continuously to prevent the egg from scrambling. Then pour the egg mixture into the pan and while still whisking, bring it up to a simmer to cook for about 30 seconds. It will thicken. Remove from the heat and stir in the cubed butter. Cover with plastic wrap, making sure the wrap touches the surface of the custard. This will prevent a skin from forming. Refrigerate until completely cooled.

Before spreading on your cake, whip the cream into whipped cream and fold into the chilled pastry cream.

For the chocolate glaze, bring the cream and corn syrup up to a bowl. Remove from the heat and stir in the chocolate till melted and smooth. Stir in the salt and vanilla, then set aside to assemble the cake.

Cut the cake in half horizontally. Remove the top half and spread a thick layer of pastry cream over the cake. Replace the top and drizzle with glaze. Refrigerate until ready to serve.

Enjoy!



BundtBakers

Andrea
Pin It
Posted by at 11:00 PM 0 comments
Labels: , , , , , , ,

Thursday, March 17, 2016

Pineapple Upside Down Coconut Cake #BundtBakers


One of my fondest culinary memories was pre-children. My husband and I spent many a night working through a new and exciting recipe. One weekend we set out to perfect homemade pasta and another night we worked on recreating a favorite restaurant dish.

One night I decided to try out a pineapple upside down cake in our new, beloved cast iron skillet.

Luckily, with no children around, we never quite made it past the cake. We dug right into the warm cake and ate our fill. We still talk about that cake.

Oddly enough, it has been years since I decided to make another one. Maybe in the back of my mind I have been worried that we won't want to eat a "real" dinner. What kind of an example would that set for our three kids?


I was very excited to see that March's Bundt Baker's theme was "Tropical Vacation". Hosted by Christiane, The Mom Chef: Taking on Magazines, with a nod to all those amazing flavors that take us away to warmer climates and tiny umbrellas.

I knew right away what I wanted to make. It just had to be a Pineapple Upside Down Cake! But, why go for the obvious right? I have developed a little obsession with creamy moist coconut cakes, and I thought the coconut and pineapple flavors are surely my favorite tropical treats. So I combined them this month for Pineapple Upside Down Coconut Cake.

Ready to dig right in? If you make this and then decide to skip dinner... I promise not to tell.


Pineapple Upside Down Coconut Cake

You Will Need:
  • 6 pineapple rings
  • 6+ maraschino cherries
  • 3 Tbsp. unsalted butter
  •  1/2 c. firmly packed brown sugar
  • 3 c. all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 c. unsalted butter, at room temperature
  • 2 1/2 c. sugar
  • 2 eggs + 2 yolks
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. coconut extract
  • 1 1/3 c. unsweetened coconut milk

Preheat the oven to 350 degrees.

In a small saucepan over medium heat, melt the butter and sugar till dissolved. Set aside.

Generously grease a classic bundt pan. place the pineapple rings in the bottom, with a cherry in the middle of each ring. Add a few more cherries, if you like. Pour the brown sugar mixture over the top and set aside.

In a medium bowl, whisk together the flour, baking powder and salt.

In a stand mixer, cream the butter and 2 1/2 cups sugar together for 3 minutes. Scrape the sides and then add the eggs, one at a time, till well mixed. Then mix in the coconut and vanilla extracts.

Add the flour mixture and coconut milk to the bowl, alternating between the two, ending with the flour. Do not overmix, mix just until combined.

Pour the batter into the bundt pan and smooth down the top.

Bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for 10 to 15 minutes, then invert onto a cake plate. Be sure to drizzle any remaining caramel back onto the cake top!

Enjoy warm or cool.


Now don't forget to check out all the other amazing Tropical Vacation inspired bundt recipes below:
BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.


Andrea
Pin It
Posted by at 4:30 AM 0 comments
Labels: , , , , , ,

Thursday, November 19, 2015

Hot Chocolate Lavender Bundt Cake #Bundtbakers



It has been a few months since I greased up my bundt pan, but with the days turning colder I was ready to dig into a little cake, so here I am.

Inspired by this month's #BundtBakers challenge was to serve up our favorite hot chocolate in bundt cake form. Now, I have to admit that my favorite mug of cocoa would probably be peppermint with lots of extra marshmallows, but my November cake was inspired by a chart of Hot Chocolate Inspiration that this month's hostess, Stacy from Noshing with the Nolands, provided. It listed several fun twists on classic cocoa, but I was drawn to the idea of chocolate and lavender.

Lavender? Yes, this was a new twist for me, but after a few eye-opening google searches I found that it was not unheard of. Much like coffee can deepen the flavors of chocolate, lavender brings out the floral notes that we often overlook.


Of course, I just happened to have a big jar of lavender just begging to be put to good use. I have used some for other projects, but originally purchased it for scones.

Why not see how it faired in some decadent chocolate cake?

This recipe started by steeping my lavender in a cup of boiling water. This part made the whole kitchen smell divine. I hightly recommend it.


Then I put my infusing in a dark cocoa bundt cake that is moist and amazing. Truly a winning combination!


Hot Chocolate Lavender Bundt Cake

You Will Need:

  • 2 Tbsp. lavender (culinary grade)
  • 1 cup boiling water
  • 1/2 c. unsalted butter, at room temperature
  • 2 c. sugar
  • 2 large eggs
  • 2 c. all-purpose flour
  • 3/4 c. dark cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3/4 c. whole milk
  • 1/4 c. sour cream, at room temperature

For the Glaze:

  • 1 1/2 c. powdered sugar
  • 2 Tbsp + milk
  • food coloring
  • lavender buds for garnishing
Start by steeping the lavender petals in boiling water while you prepare the rest of the cake.

Butter or spray a 12-cup bundt pan, then dust with dark cocoa. Preheat oven to 350 degrees.

In a stand mixer, cream together the butter and sugar. Add eggs, one at a time, scraping down the sides before each addition.

In another bowl, sift together the dry ingredients, set aside.

Whisk together the milk and sour cream. Add half to the mixer, then alternate with the dry ingredients. Mix to incorporate. Strain off the lavender blossoms and add the water to the mixing bowl. Just mix through. 

Pour into the prepared bundt pan and bake for 50- 60 minutes, or until a toothpick comes out clean. Let stand for 10 minutes before inverting. Let it cool completely, then wrap overnight before glazing.

For the glaze, whisk together the milk, powdered sugar and food coloring. I made mine purple, but it could easily be omitted. Pour a thick glaze over the cake, then sprinkle with lavender buds to garnish.




Ready for even more amazing November "Hot Chocolate" bundts? Check out my fellow #BundtBakers for even more clever twists on the classic drink.
BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage. Andrea
Pin It
Posted by at 1:31 AM 0 comments
Labels: , , , , , , ,

Wednesday, July 15, 2015

Banana Split Bundt Cake - #BundtBakers



When is the last time you enjoyed a great banana split?

I know it has been several years. I remember how much I loved them as a child. So many flavors, The split banana, ice cream and of course, the cherry on top! It was one of the best treats that summer could offer.

When I heard that #BundtBakers July Challenge was for a fruit and nut cake, I immediately thought of this childhood treat. Our host Shilpi from Simply Veggies really came up with a fun one, don't you think?


Okay, this month's cake is really easy! You could even say it is fool-proof. I don't often bake with mixes, but this time I made an exception. The secret is a package of banana pudding and a regular white cake mix. ...Oh, and did I forget to mention the ice cream?



The recipe is actually pretty simple. After baking though, comes the fun part. I decorated this cake with chocolate ganache, walnuts, whipped cream, mini chocolate chips and a cherry on top.


And if you are looking for a good way to use up some overripe bananas, I have the perfect cake recipe for you. Seems like no matter how we eat bananas, there is always a never-ending supply of brown ones.

Ready to get baking?


Banana Split Bundt Cake

You Will Need:
  • 1 white cake mix
  • 1 box (3.4 oz.) instant banana pudding mix
  • 3 large eggs
  • 1 1/2 c. vanilla ice cream, melted
  • 1/4 c. canola oil
  • 2 ripe bananas, mashed
  • 1/4 c. halved marashino cherries
  • 1/2 c. chocolate chips
  • 1/4 c. heavy whipping cream
  • 1 tsp. corn syrup
  • crushed walnuts
  • mini chocolate chips
  • whipping cream
  • 8 maraschino cherries with stems

Preheat the oven to 350 degrees. Grease the bundt pan and set aside.

In a stand mixer, combine the cake mix, pudding and one egg at a time. Then mix in the ice cream, oil, and bananas. Pour half the batter into the prepared bundt pan, then arrange the halved cherries on top of the batter. Cover with the remaining batter and bake for 50 to 60 minutes.

Remove from the oven and let the cake rest for 10 minutes before inverting onto a cooling rack. Let the cake cool completely, then wrap tightly with kitchen wrap for 8 hours or overnight.

Before serving, heat the heavy whipping cream in a small saucepan to a light simmer. Pour over the chocolate chips and stir in the corn syrup till all the chocolate has melted. Drizzle this over the cake. Sprinkle the warm ganache with walnuts, let cool then top with whipped cream, mini chocolate chips and maraschino cherries with stems.

Enjoy! 


Thanks for checking out this month's creation. I hope you will take a moment to check out or pin some of the other #BundtBakers creations today. 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
BundtBakers

    Andrea
Pin It
Posted by at 11:50 PM 0 comments
Labels: , , , , ,

Thursday, June 18, 2015

Spring Strawberry Lemon Bundt Cake - #BundtBakers


I was lucky enough to make this strawberry lemon bundt beauty at the peak of our strawberry season this year. It can fast, hard and left almost without warning... the heat didn't let these juicy gems hang around for long.

When I heard our June Bundt Baker's challenge was for lemon, I knew I had to incorporate a seasonal fruit with my love of lemon. Big thanks to Anne from From My Sweet Heart who chose this month's theme and hosted all our recipes.  Lemon just has a magical way of enhancing the flavor of other ripe fruit. Whether it is a blackberry, blueberry or strawberry, lemon is dear to my heart for helping the flavors to really pop.


My kids helped me do a lot of the picking this year. I am sure those visiting the U-Pick fields wondered who those talkative kids belonged to. They would beg me every day to go out and pick strawberries in the field. We had an agreement that they would leave the customers alone to pick, and that I would turn their finds into something delicious.

Well, I upheld my end of the bargain...


Now, if you enjoy bundt cakes and baking with bundt pans, you probably realize you don't really need a reason to want a new bundt pan... but I rationalized that this cake deserved something special. This heart-shaped bundt pan was just perfect.


Now I didn't want my fresh fruit to just sink to the bottom (top) of my cake, so I tossed the sliced strawberries in a little flour before gently folding them into the batter.

The resulting cake was beautiful on its own. But I still wanted to take it one step further.


While living abroad in Japan I became completely addicted to these amazing little lemon tea cakes. They were simple enough, but they had a thin, pucker-perfect, lemony sugar glaze over the top. It was the perfect complement to afternoon tea. That is exactly what I was going for here. It needed to help cut through the sweet and juicy berries.

And it turned out just divine!


Of course, I couldn't just stop with a lemon glaze, could I? I had to dress up the whole things with some more fresh fruit and lemon zest. Little tip, I placed an upside down ramekin in the middle of the cake so I didn't have to use too many fresh berries to "fill it".

Ready to dig right in?


Spring Strawberry Lemon Bundt Cake

You will Need:

  • 1 c. (2 sticks) unsalted butter softened
  • 2 c. sugar
  • 3 large eggs
  • 3 Tbsp. lemon juice, divided
  • zest of 1 lemon
  • 2 1/2 c. all-purpose flour, divided
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 8 oz. plain or vanilla, Greek yogurt
  • 3 c. fresh strawberries, diced
  • 1 c. powdered sugar
Preheat the oven to 375 degrees. Prepare a bundt pan by rubbing it with butter and gently dusting it with flour. Knock out the excess, set aside.

In a medium bowl, whisk together flour, baking soda, and salt.

In a stand mixer, cream together the sugar, then add the eggs one at a time till fully incorporated. Stir in 1 tablespoon lemon juice. Then alternate adding the yogurt and dry mixture.

Toss the strawberries in the remaining flour, gently fold into the batter. Pour the batter into the prepared pan and place in the oven. Reduce the temperature to 325 degrees. Bake for an hour, or until a toothpick comes out clean. 

Let the cake cool for at least 15 minutes. Then invert onto a cooling rack and allow the cake to cool completely before glazing.

Whisk together the powdered sugar and lemon juice till thick, but still pourable. Pour half the glaze over the cake. Wait 5 minutes, then pour the remaining glaze over the cake. Decorate with fresh strawberries and lemon zest as desired.

Enjoy!




Thanks for stopping by to see my June Bundt Cake creation. Be sure to check out all the other lemon-inspired fun below:

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here.

We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.


Andrea
Pin It
Posted by at 4:00 AM 0 comments
Labels: , , , , , , ,

Thursday, May 21, 2015

Rum Rocky Road Bunt Cake - #BundtBakers


You know, I don't think I have ever experienced Rocky Road outside of a pint of ice cream. It is a great flavor, packed with little surprises and a great way to reminisce about childhood with just a taste. I distinctly remember savoring the chocolate ice cream, packed with little marshmallows and crunchy peanuts. But it seems there are many variations on the idea of "Rocky Road" and variations as well as original are often the topic of debate.

Go ahead and google it. Everyone seems to have an opinion. 

But this week I am sharing a fun variation on rocky road with a Rum Rocky Road Bundt Cake. All the things I love about my childhood favorite, without the fear of it melting.


Yes, it is time for this month's Bundt Challange and Laura from Baking In Pajamas threw down the guantlet for a little Rocky Road Challenge for May in #BundtBakers. Big thank you to Laura for hosting this month! 


Well, I couldn't do a plain rocky road cake.. I wanted something slightly different. Something to take my childhood ice cream dreams into my grown up life. So there was rum. Or, I should rather say rum flavoring. 

It is just sad to pull every bottle out of the cupboard to only realize that there is no Bourbon and no Rum. ....I just wasn't feeling the Pineapple Rum for this recipe. I hope you understand. The Rum flavor actually goes nicely with the sweetness of the chocolate. It just gives it a little added dimension. 

The truth is Rocky Road can definitely contain fruit, usually dried, and cookies are common too. What I really wanted was that classic ice cream flavor of peanuts and marshmallows in a creamy chocolate ganache over a moist chocolate cake.

This ended up being the perfect "cake cake" to serve with a large glass of milk and enjoy with my youngest. He was the happiest little toddler ever to get the first slice of chocolate "cake cake" with Mama while his siblings were off at school.

Childhood definitely is better with a little Rocky Road...


Rum Rocky Road Bundt Cake

For the Chocolate Cake You Will Need:
  • 1 c. unsalted butter + more for greasing the pan
  • 1/3 c. cocoa powder (we use Dutch processed)
  • 1 tsp. salt
  • 1 c. water
  • 2 c. all-purpose flour
  • 1 3/4 c. sugar
  • 1 1/2 tsp, baking soda
  • 2 large eggs
  • 1/2 c. Greek yogurt
  • 1 tsp. rum extract
Preheat the oven to 350 degrees. Butter your bundt pan and then coat lightly with dark cocoa powder. Knock out any excess and set aside.

In a saucepan over medium heat, combine the butter, cocoa, salt and water. Let the butter melt and whisk the ingredients to combine. Remove from the heat and let cool slightly.

Whisk together the flour, sugar and baking soda in a large bowl. Slowly stir in the wet mixture till combined (don't worry, it will be thick). Whisk in the eggs, one at a time, then add in the Greek yogurt and rum extract. Whisk until smooth.

Pour the batter in the prepared bundt pan and bake for 40 to 45 minutes. To test if it is done, check by inserting a toothpick. It should come out clean. Let the cake cool for about 20 minutes, then invert onto a cake plate.

While the cake is cooling you can make the frosting.

For the Chocolate Frosting You Will Need:
  • 1 1/2 sticks of butter, unsalted
  • 4 Tbsp. cocoa powder
  • 6 Tbsp. milk
  • 1 tsp. vanilla extract
  • 2 c. + powdered sugar to reach a thick, but pour-able consistency
  • 1/2 c. peanuts, roughly chopped
In a small saucepan, melt the butter and then whisk in the cocoa and milk till smooth. Add in the vanilla extract and then powdered sugar till the frosting is thick, but still pour-able. Stir in the peanuts and spoon over the inverted bundt cake.

Dot the top of your cake with marshmallows before the frosting sets up.



Enjoy! 


 
BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

    Andrea
Pin It
Posted by at 3:00 AM 0 comments
Labels: , , , , ,

Thursday, April 16, 2015

Savory Monkey Bread Stuffed Bundt #BundtBakers


My youngest, it turns out, just loves bread. I think he may be re-awakening my passion for dough and yeast. He definitely has inspired me to give my poor neglected sourdough starter a little love.

One of the things I have wanted to make for a while is Monkey Bread. The savory variety has really caught my interest and with the new-found love of mini pepperoni in our house, I knew it was time to get baking. Monkey bread seemed like the perfect treat to serve my guys this past weekend.

It was warm, flavorful and helped to make our whole house smell amazing!

It also happened to be the perfect thing to whip up in a bundt pan.... I haven't been able to justify a "Monkey Bread" flute pan yet, and perfect for this month's bundt challenge.

BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. 

  We take turns hosting each month and choosing the theme/ingredient. The theme for April is "Hidden Surprise" - Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only requirement was that the cake be filled/stuffed inside. 

 Anshie from SpiceRoots was our host for this month. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.


Now, on to the monkey bread.

I created mine with a little help from my bread machine. It is such a time saver on the dough cycle. Just dump everything in your bread machine pan as directed by the manufacturer.


Then when it is done I sprayed my bundt pan and started dividing the dough. I created walnut-sized balls of dough, just big enough to cover a small cube of cheese. This recipe made about 28 balls. Wrap each ball around a little Mozzarella cheese, then pinch it closed.


Then I made my seasoning mix and got a dish with olive oil. Roll each ball to cover with oil and seasoning, then place it in the bundt pan.


I layered the seasoned balls of dough in the pan and added in some mini pepperoni and finely grated Parmesan Cheese.

Doesn't it look good?


Then I put this in the oven to bake.

Once it is cool enough to touch, invert the pan and serve with a bowl of your favorite marinara sauce. Use a spatula or silicone spreader to help coax any stuck bits out of the pan. I had a few little bits of stubborn pepperoni holding on for dear life!

But, it was so delicious. A great hit with both my guys.

Savory Monkey Bread Stuffed Bundt

You Will Need:
  • 1 1/8 c. water
  • 4 Tbsp. butter
  • 3 c. all-purpose flour
  • 3 Tbsp. sugar
  • 1/4 c. nonfat dry milk powder
  • 1/3 c. potato flakes
  • 1 1/4 tsp. salt
  • 2 tsp. instant yeast
  • 1/2 c. mozzarella, cubed
  • 1/4 c.. olive oil
  • 2 Tbsp. Italian Herb seasoning (or a combination of thyme, oregano, parsley, basil)
  • 1 Tbsp. dry parsley
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1/2 c. mini pepperoni
  • 1/4 c. Parmesan cheese, finely grated
Combine all the bread ingredients in your bread machine, as recommended in the manual. Put on the dough cycle and let it complete through the final rise.

Combine all the dry herbs and seasoning in a small bowl. Put the olive oil in a separate bowl. 

Spray a bundt pan with non-stick spray. Preheat the oven to 375 degrees.

Divide the bread dough in half and then each ball till you achieve around 28 balls total. Fill each ball with a cube of mozzarella, pinch to close, then dip in the olive oil and sprinkle with the seasoning mix. Place the finished ball in the bundt pan and repeat with a layer (roughly a third) of the dough. Sprinkle this layer with 1/3 of the mini pepperoni and a little grated Parmesan cheese. Repeat with another layer of dough then more pepperoni and cheese, Finish by topping the final layer with the remaining cheese and pepperoni.

Bake for 30 to 35 minutes or until the bread is golden brown on top. Use a spatula to help remove from the pan. Invert onto a serving platter and serve with a bowl of marinara for dipping.

Enjoy! 



And my hidden surprise? Yes, melted mozzarella in each little bite of this monkey bread. Yum!


Ready to see what all the other Bunt Bakers created this month? Check out these links:


Andrea
Pin It
Posted by at 4:00 AM 0 comments
Labels: , , , , , ,
Subscribe to: Posts (Atom)