#BundtBakers: Untraditional Bundts

July 20, 2017July 21, 2017 ~ lk529 ~ 12 Comments

4ae7b-bundtbakerspost #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundt cakes with a common ingredient or theme.

Except that this month, Colleen of Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice is breaking that mold and challenging us to think outside of the bundt pan. To bake something in our favorite cake pan that isn’t cake!

I didn’t know if I was going to sign up for this one given my summer blogging break but one of my best friends from college shared a Facebook video with me. Her timing couldn’t have been more perfect! The video was for a fajita bundt cake. Yes. Fajitas. In a bundt. It looked so fun, we just had to try it!

Picture your bundt cake. But instead of a rich cake center, imagine fajita seasoned chicken and veggies. Instead of a cake crust to cut through, imagine tortillas. And instead of frosting and sprinkles, imagine sour cream and cilantro.

The dinner was so fun and would definitely be a show stopper for company.

Chicken Fajita Bundt Cake (cut) for #BundtBakers from Sew You Think You Can Cook

Chicken Fajita Bundt Cake

Ingredients:

3 chicken breasts, sliced
2 bell peppers, sliced
1 onion, sliced
2 tbsp fajita seasoning
2 tbsp olive oil, plus more for greasing the pan
1 tbsp salt
9 flour tortillas
1 1/2 C shredded Mexican blend cheese
2 tbsp fresh cilantro, chopped
1 tomato, diced
1 C sour cream
1 lime

Steps:

Preheat oven to 400 degrees F.
On a large rimmed baking sheet, toss together the chicken, bell peppers, onion, fajita seasoning, olive oil, and salt. Bake 30 minutes.
Reduce oven temperature to 360 degrees F.
Brush a bundt pan with olive oil. Tuck 5 tortillas into the pan, add the remaining 4 tortillas behind the first layer. Put half of the cheese into the tortilla-lined bundt pan. Top with the cooked chicken mixture, tomato, cilantro, and remaining cheese.
Press tortillas over the cheese. Bake 25 minutes.
Flip out the fajita cake.
Mix sour cream with a little lime juice, to taste. “Frost” the “cake.” Garnish with chopped cilantro and lime zest.

*This recipe is adapted from Tom at http://twistedfood.co.uk/giant-chicken-fajita-donut/*

Chicken Fajita Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have created this month:

Bacon, Zucchini, Raisins and Cheddar Bundt Cake from I Love Bundt Cakes

Cheesesteak Bundt from Cookaholic Wife

Cherry Bundt Breakfast Danish from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Chive Potato Filled Cheeseburger Meatloaf Bundt from Food Lust People Love

Classic Vanilla Flan Bundt from All That’s Left Are The Crumbs

Pasta Chicken Bundt from Sneha’s Recipe

Soap Bundt Cake from La Mejor Manera

Spinach Pasta Surprise from A Day in the Life on the Farm

#FantasticalFoodFight: Ice Cream

July 19, 2017July 13, 2017 ~ lk529 ~ 15 Comments

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Fantastical Food Fight has done it again, a food fight worthy of returning to my blog.

I’m laughing a little bit because my uncle teased me for blogging so much after declaring I was taking a break. (Thanks for being a true fan, Uncle Lar!)

The kids and I spent the end of June at Lake Geneva with my parents while my husband was doing a two week stint at the Pentagon. While on our trip, we went strawberry picking in Bristol. A lot of strawberries! We used those strawberries to make pie, sorbet, and no-churn ice cream.

Because I was at my mom’s house, sans ice cream maker, I had to go with a no-churn method for ice cream making. Luckily this food fight allows no-churn varieties of ice cream!

No-Churn Strawberry Ice Cream

Ingredients:

1 qt frozen strawberries
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 pt heavy cream

Steps:

Place a metal pan in the freezer to chill (we used a bundt pan!).
Thaw strawberries 10-20 minutes.
Place strawberries in a food processor and pulse until pea-sized. Add the condensed milk, vanilla, and a pinch of salt. Pulse until combined.
Using a hand mixer, beat the heavy cream until stiff peaks are formed.
Fold 1 C of the whipped cream into the ice cream base then pour that into the remaining whipped cream until blended.
Pour into the chilled pan and freeze 2-5 hours.

*This recipe is adapted from Food Network at http://www.foodnetwork.com/recipes/food-network-kitchen/no-churn-strawberry-ice-cream-3364490*

No-Churn Strawberry Ice Cream for #FantasticalFoodFight from Sew You Think You Can Cook

To check out these other Fantastical Ice Creams click here:

If you would like to join our Fantastical Food Fight, you can learn more on our informational page.

#SundaySupper: Simple Mixed Drinks for a Refreshing Summer

July 9, 2017July 11, 2017 ~ lk529 ~ 20 Comments

Before my husband discovered the Moscow Mule last year, a Pimm’s Cup was his drink of choice for about two years.

While he’s currently in a “dry season” due to training for World’s Toughest Mudder, I think he’d like to celebrate his race, not with the customary beer, but with something a bit more refreshing. (Not immediately, mind you, it’ll be a miracle just making it back home after the 24 hours of conquering the WTM course!) Given that our house is currently void of vodka, I think I’ll remind him of this beauty.

The Pimm’s Cup is perfect for sharing with today’s #SundaySupper Simple Mixed Drinks for a Refreshing Summer! Thank you to Christie of A Kitchen Hoor’s Adventure for hosting this event.

The Pimm’s Cup has been a popular English summer drink for the past 46 years. It is the official drink of the Wimbledon Tennis Tournament. Fun fact, the finals are next weekend, so you might as well gather all the ingredients and pretend you’re in London watching the match, but from the comfort of your much-less-expensive couch.

This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Pimm’s Cup

Ingredients:

1 part Pimm’s No. 1
2 parts lemonade
1 part gingerale
cucumber slices

Steps:

Combine all ingredients and serve over ice.

Classics with a Twist

Blackberry Gin Mule by A Kitchen Hoor’s Adventures
Boozy Rootbeer Float 2 Ways by My Life Cookbook
Frozen Banana Daiquiri by Restless Chipotle
Frozen Strawberry Daiquiri by A Day in the Life on the Farm
Pimm’s Cup by Sew You Think You Can Cook
Spiked Arnold Palmer Cocktails by Hardly A Goddess
St. Germain Gin and Tonic Cocktail by That Skinny Chick Can Bake

Make Mine a Mocktail

Dreamsicle Mocktail by The Freshman Cook
Watermelon Mint Mocktail by Bites of Wellness

Simply Different

Florida Cider Caipirinha by Gourmet Everyday
Raspberry Lemon Blush by Our Good Life
Screwmosa Cocktail by Food Lust People Love
Skip and Go Naked by Positively Stacey
Spiked Spa Water by Simple and Savory

Tasty and Tropical

Blackberry Mojitos by The Chef Next Door
Fresh Cherry Margaritas by The Crumby Cupcake
Frozen Peach Margaritas by Pies and Plots
Perfect Pina Colada by My Imperfect Kitchen
Pineapple Margaritas by Hezzi-D’s Books and Cooks
Prickly Pear Margarita by Palatable Pastime
Strawberry Sunset Lemon Drop by Soulfully Made

Very Vino

Boozy Watermelon Slushies by Cindy’s Recipes and Writings
Cantaloupe Wine Slushie by Family Around the Table
Cava Sangria by Caroline’s Cooking
Easy Red Wine Sangria with Spiced Peaches by Cricket’s Confections
Pink Lemonade Sangria by Baking Sense
Sparkling Chambord Sangria by Books n’ Cooks
Watermelon Sangria by A Mind Full Mom

For even more inspiration check out these Simple Mixed Drinks for a Refreshing Summer by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#IceCreamSocial: Strawberry Honey Sorbet

July 1, 2017July 11, 2017 ~ lk529 ~ 21 Comments

Hello, Summer. You’ve been here 10 days and it’s high time we’ve had an Ice Cream Social to celebrate your arrival. After all, July is National Ice Cream Month.

The Festive Foodie Events Planning Group (formerly Holiday Fun with our Blogging Friends) is having said Ice Cream Social with all treats frozen. We’re talking ice cream, frozen yogurt, gelato, sorbets, ices, affogatos, malts and shakes, ice cream cakes, ice cream pies, ice cream sandwiches, sundaes, popsicles, etc. If it’s frozen and it’s a treat, bring it on to the party! Thank you Sue of Palatable Pastime for hosting!

19399035_10104959073808201_7818881682960017989_n The boys and I went strawberry picking with my mom the Thursday before last and brought back 8 quarts of strawberries! That’s a lot of strawberries. Particularly when they’re super tiny. These Wisconsin strawberries are half the size of those I get from the Farmer’s Market back in California.

Using about 7 cups of strawberries, Mom (with a little help from Treat) baked a beautiful pie. We filled two freezer quart bags to be used in both an ice cream and a sorbet. And there was a 48 oz container remaining for our daily Vitamin C intake.

On a beautiful (and only slightly chilly) Monday morning, Firecracker woke up asking to make ice cream. I checked my potential blogging opportunities and decided to tackle the sorbet first.

There’s a slight chance we busted my mom’s little blender, so I’m not sure if the no-churn ice cream we want to make will end up happening. I’ll need to get on that quite soon before we head back to sunny SoCal!

After lunch the sun came out and outside play called for some Strawberry Honey Sorbet. This treat melts quickly, especially in the sun, but it’s quite refreshing! Sweetened only with honey, I didn’t feel too guilty about letting the boys dig in!

Strawberry Honey Sorbet (kids) | Sew You Think You Can Cook