Showing posts with label Bundt Bakers. Show all posts
Showing posts with label Bundt Bakers. Show all posts

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
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Thursday, March 19, 2015

Mini Samoa Bundt Cakes - #BundtBakers


Just this past week I bought a box of Girl Scout cookies in front of the grocery store. All dressed up and smiling, this little girl asked me if I would like to buy a box of cookies. My son is in Cub Scouts and I can tell you their candy bars are a lot harder to sell than the famous Girl Scout Cookies.

That right there is hard. Do I need the cookies? No. I don't need them.

Do I want the cookies? ... well, maybe.

The sale is made though with that sweet smile and eager face. How can you say no to a Girl Scout?

Yes, I went home with a box of cookies, Thin Mints for my husband. But my favorite Girl Scout Cookie of all time are the Samoas.

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.

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.

This month's host was Kelly from Passion Kneaded  http://passionkneaded.blogspot.com/A big thank you to her for coordinating all of us.  She challenged us to use mint in any shape, way or form to create something magical this month. I went with these Mini Samoa Bundt Cakes this month and I wasn't disappointed.


For this challenge I wanted to make mini bundts. I mean, samoas are so sweet and decadent, who would want to share? I love mini bundts because mini desserts just seem like more fun.


For the cake I chose a simple vanilla bean cake. I wanted it to be moist, but simple. It needed to compliment the stronger flavors of Dulce de Leche and toasted caramel on top.


The Dulce de leche I found at Trader Joes, but I have been seeing it pop up in more of my grocery stores lately. Good stuff. My husband would say it only needs a spoon, but I think it is perfect for recreating samoas instead of using regular baking caramels.

But try it for yourself, and tell me what you think. The recipe is listed below.



Mini Samoa Bundt Cakes

You Will Need:

  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. + 2Tbsp. unsalted butter, at room temperature
  • 1 1/2 c. sugar
  • 2 Tbsp. vanilla bean paste (or 2 vanilla beans, scraped)
  • 4 large eggs, at room temperature
  • 1/4 tsp. lemon extract
  • 1 c. buttermilk, at room temperature
  • Dulce de leche sauce
  • 2 c. toasted caramel
  • candy quick, melted for drizzling
Preheat the oven to 350 degrees. Generously grease the mini bundt pan.

Start by sifting the dry ingredients together into a medium bowl. In a stand mixer, cream together the butter and sugar. Then add the vanilla bean paste, and eggs one at a time, scraping down the bowl between each egg. Mix in the lemon extract. Then alternating between dry and wet, add the buttermilk and dry mixture to the bowl. Mix till just combined.

Spoon the batter into the mini bundt pan and bake for 20 - 25 minutes, or until a toothpick comes out clean. 

Allow the cakes to cool, then decorate them. In a small saucepan fill halfway with water, place the opened jar of Dulce de leche in the pan and bring up to a simmer. Turn off the heat. Spoon the Dulce de leche onto the top of each mini bundt. Cover with toasted coconut, then drizzle with melted candy quick.

Enjoy!



Looking for more bundt-spiration? Check out all the other #BundtBakers participating in this month's Girl Scout Cookie Challenge:
Andrea
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Thursday, January 15, 2015

Coconut Cream Bundt Cake - #BundtBakers


It's time for another bundt-licious installment from #BundBakers. This month features an amazing ingredient...coconut, and a pretty great cake recipe. I know that I really want to make this one again.

I am not sure there are many cakes that make me happier than a flavorful and moist coconut cake. I have mentioned before but, growing up my Mom didn't really bake cakes. No, she was more of a pie baker. She made some amazing cream pies. Coconut cream is still one of my favorites.

I did do a full coconut cake a few years ago. I have been meaning to do it again, but all from scratch. My son and I watched an episode of Good Eats were Alton Brown made the extract, milk, etc. My son loved the idea of doing it all ourselves. Well, I haven't quite had the time to tackle that project yet, but this bundt is delicious, without all the excess work.



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.

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.

This month's host is Terri Truscello Miller from http://loveandconfections.blogspot.com/ . A big thank you to her for coordinating all of this. She threw down a coconut challenge - Fresh coconut, coconut flour, coconut flakes, toasted coconut, coconut milk, coconut cream, or coconut oil! It was all fair game. 

I took this challenge by the horns and decided to scour the pantry for anything coconut I could use. I came up with shredded coconut, coconut extract, milk and oil. Shall we take a peek at the recipe?


Coconut Cream Bundt Cake

You Will Need:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup coconut oil
  • 1 (8 ounce) package cream cheese, softened
  • 2 1/2 cups granulated sugar
  • 6 eggs,  room temperature
  • 1 tsp. coconut extract
  • 1 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 2 c. flaked coconut
  • 2 c. coconut milk
  • 2 c. powdered sugar
  • shredded coconut for topping
Preheat the oven to 350 degrees. Grease and flour a 10-inch bundt cake pan.

In a food processor, pulse the 2 cups of shredded coconut until it is in smaller pieces.
 
In a large bowl, cream the butter and cream cheese till smooth. Mix in the coconut oil and sugar, beat until light and fluffy. Mix in the eggs, one at a time, take time to scrape down the mixing bowl between each addition. Then add in the extracts. Stir in the flour and baking powder until just combined and then fold in the coconut. Pour the batter into the bundt pan, and smooth out the top with a spatula. 

Bake for an hour, or until a cake tester comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

With a skewer, poke holes all over the cake. Brush 1 cup of coconut milk over the cake, letting it soak in fully before adding more. Really saturate the cake before wrapping in plastic wrap. Let the cake sit overnight before glazing and serving.

To make the glaze:
Combine  2 cups powdered sugar with a tablespoon at a time of coconut milk. Add more until the glaze reaches desired consistency. Drizzle the glaze over cooled cake and top with flaked coconut.


This is a really dense cake, from a smooth and velvety batter. The cream cheese and final brushing of coconut milk helps to make the cake extra moist.


I chose a traditional bundt pan for this recipe. It just seemed fitting. The coconut is enough of a star here. 


This cake gave me the unique chance to poke it full of little holes... those are perfect for letting the cake soak up all the coconut milk. Really, it has a full coconut flavor. 

Mmm.... can you almost taste the coconut?

If you have the chance, give this cake a rotation in your bundt pan. If you are a coconut fan, I promise this won't fall short of coconut expectations.


Check out all the other coconut bundt recipes below:

Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Chocolate Chip and Key Lime Bundt Cake from Eat, Drink and Be Mighty
Coconut and Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty's Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie's Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange and Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane's Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut and Sweet Potato Bundt from Tea and Scones
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker

Andrea
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Thursday, December 18, 2014

Dark Chocolate Peppermint Bundt Cake - #BundtBakers


I have a great respect for the under-appreciated bundt cake. Sadly, I have never seen a bundt cake proudly displayed in a bakery window, or have seen a bundt featured on a dessert menu. But, it holds a special place in my heart for all the moist and creative flavor combinations that can be made in a bundt pan.

I own quite a few myself, but still have several bundt designs that I would love to add to my collection. My husband just rolls his eyes. But that man wouldn't dare turn down a slice of bundt cake!


Since I haven't even begun to exhaust all the fun bundt recipes out there, I went in search of a baking group that might share my passion.

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.

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.

This month's host was Laura from The Spiced Life. A big thank you to her for coordinating all of us.  She challenged us to use mint in any shape, way or form to create something magical this month. I chose to create a Dark Chocolate Peppermint Bundt Cake. ...and let me tell you, this recipe is a keeper!


With the hectic schedule this month, I thought chocolate was in order. I recently ordered some various dark cocoas from King Arthur Flour and was excited to see how it baked. I also happen to be a peppermint fan, so choosing a way to incorporate mint was no problem.


I am almost embarrassed to say that this is the first time I have used my sifter. Usually I just use my whisk or break out the fine mesh sieve, but today I felt like being a little more careful. No sense ruining a perfectly good chocolate cake with lumps, right?

What I realized is that I don't have a lot of patience in the kitchen. Between photos, lighting, little kids and trying to make this cake, it took me way longer than anticipated. Luckily the cake was worth the wait.

Now, if you are intrigued by what the BundtBakers have been up to this month, check out the end of the post for a complete list of all the amazing cakes.


Dark Chocolate Peppermint Bundt Cake

You Will Need:
  • 2 oz. dark chocolate, melting wafers roughly chopped
  • 1/2 c. boiling water
  • 1/4 c. scalded heavy cream
  • 1 c. granulated sugar
  • 1 c. dark brown sugar, firmly packed
  • 1 3/4 c. all-purpose flour
  • 3/4 c. cocoa powder
  • 1 Tbsp. espresso powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 Tbsp. cake enhancer
  • 1 c. buttermilk
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 c. canola oil
Preheat to 350 degrees. Prepare the 10-cup bundt pan with butter and cocoa.

Heat the water and heavy cream. Pour over the chocolate and stir till it is all melted. Set aside.

Whisk together the dry ingredients. In a stand mixer beat together the buttermilk, eggs, vanilla and oil. Add half the dry ingredients to the mixer, scrape down the sides before adding the remaining dry ingredients. Beat on low for another 3 minutes, then pour into the prepared bundt pan.

Bake for 45 minutes or until the cake tester comes out clean. Let the cake cool before inverting and plating.

Top with a peppermint ganache.

You Will Need:

  • 1/4 c. heavy cream
  • 2 Tbsp. light corn syrup
  • 5 oz. of dark chocolate melting wafers, roughly chopped
  • 1 tsp. peppermint extract
Bring the heavy cream and corn syrup up to a simmer. Pour over the chocolate and stir to melt. Stir in the peppermint extract and let the ganache start to set up. Pour over a cooled bundt cake and sprinkle the top with crushed peppermint candy.

Enjoy! 



Andrea
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