Recipes

#FoodieExtravaganza: Pork

~ lk529 ~ 23 Comments

foodieextravaganza-300

It’s the first Wednesday of the month (OCTOBER – what?!?!) and that means it’s time to celebrate some foodie fun! Specifically, National Pork Month. (Ironically, it’s also Vegetarian Awareness Month…) Thank you Lauren, host of From Gate to Plate, for hosting our piggy party today!

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share. If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board.

I am sharing a recipe that actually fits two of national food month themes – pork and apples! Quite a classic combination, it only makes sense they share a month, too.

A few years ago – four maybe? – my brother gave me Tyler Florence’s Real Kitchen for my birthday. I’ve already shared his Poppy Seed Muffin recipe from this cookbook. This recipe is the very first recipe I made from Tyler’s cookbook, I actually used chicken breasts instead of pork and pumpkin pie spice instead of the mixture of cinnamon, cardamom, and clove because I didn’t have two of those ingredients at the time. According to my notes (it’s surprising I took notes years before this blog was even an inkling) I also had to roast the chicken at 400 degrees F for 30 minutes. But, today, I’m sharing the version I made more recently – with pork.

Pork Chops with Spiced Apples

Ingredients for pork chops:

  • 1 gal water
  • 1 C brown sugar
  • 1 C sea salt
  • 1 C frozen apple juice concentrate, thawed
  • 1 1/2 tsp whole peppercorns
  • 4 1″ thick, bone-in pork chops

Ingredients for Apples:

  • 1 1/2 tbsp butter
  • 2 Granny Smith apples, peeled and cut into wedges
  • 1/2 tsp dried thyme
  • 1/4 C dried cherries (or raisins, cranberries, or currants)
  • 3/4 C frozen apple juice concentrate, thawed
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • pinch of cardamom
  • pinch of ground mustard

Steps:

  1. Combine all the ingredients for the pork chops, except the pork, in a large pot. Stir until sugar and salt is dissolved. Add the chops, cover, and refrigerate for 2 hours. Note: Do not brine longer than that.
  2. Preheat oven to 350 degrees F.
  3. Remove pork from the brine and pat dry. Season with S+P. Sear pork chops 4 minutes on each side in a large skillet over medium-high heat. (Do this in batches if needed.) Place pork in a casserole dish and roast in the oven for 30 minutes, or until an internal temperature of 145 degrees F is reached.
  4. Melt the butter in a clean skillet over medium-low heat. Add the apples and thyme. Cook for 8 minutes. Add the dried cherries, apple juice concentrate, sugar, and spices. Season with S+P. Simmer for 10 minutes, or until the apples are soft. Stir often, scraping the bottom of the pan.
  5. Serve apples over the pork chops.

*This recipe is adapted from Tyler Florence’s Real Kitchen*

Pork Chops with Spiced Apples for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these pork recipes:

BBQ Pulled Pork with Mac and Cheese Flatbread by From Gate to Plate
Chili Verde Pork Posole by Culinary Adventures with Camilla
Freezer-friendly Spicy Pork Burrito by Brunch with Joy
Healthy Sausage and Rice by Fearlessly Creative Mammas
Italian Sausage No Crust Quiche by Cookin’ and Craftin’
Jamie Olivier’s Pork Roast with Crackling by G’Gina’s Kitchenette
Mojo Shredded Pork with Black Beans and Rice by Our Good Life
Parmesan Spinach Stuffed Pork Loin by Cooking with Carlee
Pork and Apple Pie by A Day in the Life on the Farm
Pork Meatball Mini Subs by The Freshman Cook
Pork Schnitzel by Making Miracles
Spicy Sticky Pork Ribs by Food Lust People Love
Sweet and Sour Pork by Tara’s Multicultural Table
Thai Basil Meatballs with Peanut-Basil Sauce Two Ways by Caroline’s Cooking

Disclaimer: This post contains affiliate links. 

#handcraftededibles: Spice Blends

~ lk529 ~ 6 Comments

#handcraftedediblesIn an effort to make all of her holiday gifts this year, Camilla at Culinary Adventures with Camilla invited some of her favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of the next twelve weeks, we’ll be sharing recipes from libations (last week’s theme) to cookie platters. Hope you’ll follow along for inspiration.

I’m bummed I completely lost track of dates because I could’ve shared my Homemade Baileys for last week’s Libations theme. But looks like Rebekah of Making Miracles had that covered for me!

Today I am re-sharing my Homemade Taco Seasoning for the spice blends theme. I thought about my Gingerbread Spice Mix, but I saw someone else was already bringing that to the gift basket.

The following recipe makes approximately 1/2 C of seasoning.

Taco Seasoning

Ingredients:

  • 4 tbsp chili powder
  • 2 tbsp cumin
  • 4 tsp kosher salt
  • 4 tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes (optional)

Steps:

  1. Combine all ingredients. Store in an air tight container. Use in your favorite recipes.

*This recipe is adapted from Bill at http://allrecipes.com/recipe/taco-seasoning-i/detail.aspx *

Taco Seasoning

To give homemade taco seasoning as a gift, place taco seasoning in a nice canister or mason jar and include a couple recipe cards of your favorite Mexican recipes.

Here are some other sensational spice blends perfect for giving:

Next week check back for our recipes for special diets; dishes that may be gluten-free, dairy-free, sugar-free, soy-free, or nut-free. Or check out our #handcraftededibles pinterest board.

Smoked Sausage and Brussels Sprouts Soup

~ lk529 ~ 3 Comments

It’s October and that means the days are getting shorter and the temperatures are getting cooler. Menus are starting to transform from bright and light salads to warm and hearty soups.

While everyone is already amped up on pumpkin everything, it’s still fairly warm in some areas and they’re just not yet feeling the Fall love. Instead, I am starting the season off with a good transitional soup. Smokiness from the sausage and paprika flavors the broth and the Brussels sprouts add heartiness without heaviness. (Did you know Brussels sprouts are at their peak in October?)

Smoked Sausage and Brussels Sprouts Soup

Ingredients:

  • 1 tbsp olive oil
  • 8 oz smoked pork sausage, chopped
  • 1 onion, diced
  • 1 lb Brussels sprouts, quartered
  • 1 tsp minced garlic
  • 5 C chicken stock
  • 2 C diced Yukon gold potatoes
  • 1 tsp paprika

Steps:

  1. Heat oil in a Dutch oven over medium high heat. Saute sausage until caramelized on both sides. Remove with a slotted spoon and set aside.
  2. In the same Dutch oven, cook the onion until tender. Season with S+P. Add the Brussels sprouts and cook until they start to brown. Add the garlic and cook another 1 minute, stirring.
  3. Add the chicken stock and scrape the bottom of the pot. Add the potatoes, paprika, and S+P. Bring soup to a boil, reduce to a simmer, cover and cook 10 minutes, or until potatoes are tender. Return the sausage to the soup and serve.

*This recipe is modified from Ali at http://www.gimmesomeoven.com/creamy-chorizo-and-brussels-sprouts-soup-recipe/*

Smoked Sausage & Brussels Sprouts Soup | Sew You Think You Can Cook

Roasted Buttermilk Chicken

~ lk529 ~ 7 Comments

I might get in trouble for posting this recipe.

Because it’s not on the menu for tonight.

And now (assuming he reads the post) my husband is going to want it again.

I almost didn’t even photograph this dinner because it looked boring, but at my husband’s insistence I took a photo of our dinner plate, complete with corn on the cob and mashed potatoes. I’m so glad I did because it would be a crime not to share the recipe with you!

When I tell you that this chicken is the best chicken I’ve ever made, I am not exaggerating. Cross my heart! My husband even ate it cold for lunch the next day.

The key is the multi-day brine in buttermilk. And of course the crispy skin.

Roasted Buttermilk Chicken

Ingredients:

  • 1 1/2 C buttermilk
  • 1/4 C vegetable oil
  • 1 tbsp rosemary
  • 1 tbsp honey
  • 2 tsp kosher salt
  • 1/2 tsp pepper
  • 2 cloves garlic, smashed
  • 6 bone-in, skin-on chicken thighs

Steps:

  1. Whisk together buttermilk, vegetable oil, rosemary, honey, S+P.
  2. Place chicken and garlic in gallon size resealable plastic bag. Pour the buttermilk mixture into the bag and press out the air. Allow chicken to marinate in the fridge for two days. Flip the bag after the first day. (Place the bag in a bowl or on a plate in case of leaks.)
  3. Preheat oven to 400 degrees F.
  4. Remove chicken from marinade, place on a wire rack while the oven preheats.
  5. Place chicken on a foil-lined baking sheet. Spray with cooking oil. Roast chicken for 45 minutes. Turn off the oven but leave the door closed and allow chicken to cook another 10 minutes. Remove from oven and let chicken rest 5-10 minutes before serving.

*This recipe is adapted from Kathleen at http://www.gonnawantseconds.com/2015/04/buttermilk-roasted-chicken/*

Roasted Buttermilk Chicken | Sew You Think You Can Cook

SRC: Stromboli

~ lk529 ~ 26 Comments

newsrcbanner

 It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I had the ultimate pleasure of being assigned Fantastical Sharing of Recipes. Fantastical Sharing is written by none other than the leader of the Secret Recipe Club, Sarah! Sarah is a busy mom of 3 who manage to find the time to not only keep up with her extensive blog, but to also keep all of the SRC members in line. I don’t know where she finds the time! I do know from her Instagram account that she is a list maker and planner organizer. She has inspired me to purchase washi tape and beautify my Erin Condren planner, too!

I struggled finding something to make from Sarah’s blog, not because there wasn’t anything that interested me, but because 90% of her recipes are the types of foods we eat in my house! A lot of things I already have recipes for on my blog. But when I spotted her Stromboli I knew I had to make it! My husband and I are avid Cutthroat Kitchen watchers and earlier last season there was a stromboli challenge, my husband didn’t know what stromboli was so I explained that it’s essentially a rolled pizza, and that I’d been wanting to try making one. Checking this item off my culinary bucket list is why I didn’t pick her homemade ranch dressing mix, chocolate chip cookie dough overnight oatmeal, mozzarella sticks, or even Butterbeer! (If you know me but at all you know how hard that last one was to pass up.)

The stromboli was exactly what I was imagining it’d be. I took a little help from the grocery store and used a store-bought refrigerated dough, conveniently already in the shape of a rectangle. I also swapped the ham for deli-sliced pepperoni (not the small pizza sized pepperoni). I ran out of Parmesan cheese the night before so sprinkled the top of the stromboli with kosher salt instead.

We demolished the stromboli watching Auburn football – a perfect game day meal or appetizer!

Stromboli

Ingredients:

  • 1 pizza crust (store bought or homemade)
  • 1/3 C marinara sauce (store bought or homemade), plus more for serving
  • shredded mozzarella cheese
  • hard salami
  • deli pepperoni
  • 1 egg, beaten (egg wash)
  • dried parsley

Steps:

  1. Preheat oven to 500 degrees F.
  2. Roll pizza dough into a rectangle, approximately 10×16″.
  3. Spread marinara sauce on the bottom two thirds of the dough.
  4. Top the sauce with shredded cheese, deli meats, and another layer of shredded cheese.
  5. Brush the uncovered portion of the dough with the egg wash. Fold the edges of the dough and brush with egg wash.
  6. Roll from the bottom up, like a jelly roll or roulade. Place seam-side down on a baking sheet. Brush the top with egg wash and sprinkle with kosher salt and parsley flakes.
  7. Bake 10-20 minutes, until dough is fully cooked. (The cook time will vary based on your dough recipe.) If the stromboli starts to burn, tent with aluminum foil. Allow stromboli to rest 5 minutes before slicing. Serve with additional marinara sauce if desired.

*This recipe is adapted from Sarah at http://www.fantasticalsharing.com/2013/08/stromboli.html*

Stromboli for Secret Recipe Club from Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#SundaySupper: Fall Flavors

~ lk529 ~ 22 Comments

It is officially Autumn and to celebrate the Sunday Supper crew has assembled a menu of Fall flavors. If you are looking for all things pumpkin, apple, and sweet potato scroll on past my recipe for a wonderful collection of Autumn inspired dishes. Thank you to the Sunday Supper Movement for hosting today’s event.

Today’s Sunday Supper is a fun one for me because my newest recruit to the Sunday Supper family is posting her first recipe with us today -Tara, of Tara’s Multicultural Table! I have been encouraging Tara to join this group since my first Sunday back in February. Of course, the birth of her second child (my beautiful Goddaughter!) was a valid excuse to stay away from the extra blogging commitment. I’m sure my Sunday Supper participation will be on a slight decline come November when I, too, add “mother of two” to my resume.

Not only am I excited that Tara’s joining Sunday Supper today, but when this event was announced over a month ago I knew exactly what I’d be sharing. One of Tara’s recipes – that I modified to accommodate my allergies.

Tara posted a recipe for Pumpkin Alfredo two years ago and my mouth has always watered looking at it. But, I can’t have pumpkin. I finally decided to make it with sweet potato, instead. We first ate this Sweet Potato Alfredo back in March on a bare fridge/pantry night. I served it with egg noodles and some sliced smoked pork sausage. That’s the version pictured below. I have also served this with ground Italian sausage and fettuccine.

Sweet Potato Alfredo Sauce

Ingredients:

  • 1 tsp butter or olive oil
  • 1 clove garlic, minced
  • 1/4 C chicken stock
  • 1/2 C sweet potato puree
  • 1 1/4 C heavy cream
  • 1/4 C shredded Parmesan cheese

Steps:

  1. In a saucepan over medium heat, saute garlic in olive oil until fragrant. Add in the chicken stock and scrape the bottom of the pan if needed. Add the sweet potato puree and heavy cream, whisking until smooth. Bring to a gentle boil. Melt in Parmesan. Season to taste with S+P.
  2. Serve over cooked pasta (tortellini, ravioli, linguine, etc). Add cooked meats if desired (sausage, chicken, etc). Note: reserve some pasta cooking water if sauce gets too thick.

*This recipe is modified from Tara at http://tarasmulticulturaltable.com/tortellini-with-pumpkin-alfredo/*

Sweet Potato Alfredo for #SundaySupper from Sew You Think You Can Cook

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:

Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Plus, 8387592742_f6164fd5a8_oJoin 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.

Roasted Garlic Spinach Pizza with Chicken

~ lk529 ~ Leave a comment

I love pizza, of almost any variety. Red sauce, barbecue, white sauce, or buffalo are all good in my book. There are a couple of fun pizza places near us that do highly creative flavors using bean spreads in lieu of sauce, too. Still delicious!

The pizza I’m sharing with you today is a white sauce based pizza topped with spinach and chicken. Feel free to omit the chicken for a deliciously satisfying vegetarian option.

The ricotta mixture that creates the white sauce is flavored with freshly roasted garlic and has a little touch of sweetness from honey. If you’re feeding this to an under-one-year-old then feel free to substitute agave, sugar, or even omit it entirely. This mixture would be heavenly as a ravioli filling or even as an extra flavor booster to lasagna. Seriously, yum!IMG_5279 (2)

I was surprised that my then almost 13 month old scarfed down this pizza. If I put it in front of him today I don’t think it’d be met with the same enthusiasm. Apparently almost 15 months yields a picky-eating, food-refusal stage?

Roasted Garlic Spinach Pizza with Chicken

Ingredients:

  • 1 head garlic
  • olive oil
  • 1 pizza crust (I used a refrigerated whole wheat crust)
  • 1 C ricotta cheese
  • 2 tbsp fresh basil (I used Gourmet Garden stir-in basil paste)
  • 1 tsp honey
  • 1/2 tsp dried oregano
  • 1 box (9 oz) frozen spinach, thawed and drained
  • 1 chicken breast, cooked and chopped
  • 2 C shredded mozzarella cheese

Steps:

  1. Preheat oven to 400 degrees F.
  2. Cut off the top of the head of garlic, drizzle with olive oil and salt, wrap in foil and roast 30-40 minutes until tender and golden. Let cool.
  3. Mash the cooled garlic cloves and stir into the ricotta, basil, honey, and oregano. Season to taste with S+P.
  4. Follow the directions on the pizza dough (prebake if necessary); top pizza crust with ricotta mixture, spinach, chicken, and mozzarella. Bake according to package directions (for me, 17 minutes at 400degF).

*This recipe is adapted from Kare at http://www.kitchentreaty.com/roasted-garlic-spinach-white-pizza-with-optional-chicken/*

Roasted Garlic Spinach Pizza | Sew You Think You Can Cook

Book Club Potluck Party

~ lk529 ~ 4 Comments

To go with a “back to school” vibe for our Recipe Club gathering I thought it would be fun to bring a dish inspired by a book.

I actually got the idea from my mom. My mom is in a book club and the members all take turns hosting. Whenever it’s my mom’s turn to host she comes to me for ideas – not that I read the books.

For my contribution I obviously had to go with a Harry Potter inspired dish! For my birthday one year I received The Unofficial Harry Potter Cookbook and the time had come to break it out!

Cornish Pasties jumped out at me as the perfect option. The only problem was the time commitment required for preparation. Mainly because the weekend before we were going to be out of town visiting my brother. I decided on making the pasties before we left and freezing them. Then all I’d have to do on Recipe Club day would be to bake them. Unfortunately, my pastry dough was a big fail. I froze the filling to deal with when we returned from vacation. The “no time” solution was to put it in a pre-made pie crust and serve one big Cornish Pasty Pie. I’m happy to say this variation was still a success! Unfortunately it didn’t make for the prettiest entree as freezing the potatoes turned them brown, but the flavor and texture was still there.

Scroll past my recipe for a list of the other literary inspired recipes that completed our meal! (Yes, we actually had a complete meal this time, unlike our 5 ingredients or less potluck.)

This recipe makes 2 pies. You can freeze one of them for a later date.

Cornish Pasty Pie

Ingredients:

  • 1 lb chuck steak, finely diced
  • 2 Russet potatoes, peeled and finely diced
  • 2 carrots, peeled and finely diced
  • 1 onion, finely diced
  • 4 frozen pie crust shells

Steps:

  1. In a large bowl combine beef, potatoes, carrots, and onion. Season liberally with S+P.
  2. Preheat oven to 425 degrees F. Thaw pie crust according to package directions, allowing 2 of them to flatten to be turned into the top of the pie.
  3. Fill two of the pie crusts with half of the Cornish pasty filling each. Top with the flattened pie crust and cut slits in the top. Cover with foil and bake for 10 minutes.
  4. Reduce the oven temperature to 375 degrees F and bake 1 hour. Uncover pies and bake another 5-10 minutes, until golden.

*This recipe is adapted from The Unofficial Harry Potter Cookbook*

Recipes Inspired by Literature | Sew You Think You Can CookHere are the other recipes brought to the book club potluck:

  • Pumpkin Juice (inspired by Harry Potter):
    http://foodinliterature.com/food-in-literature/2014/05/copycat-harry-potter-pumpkin-juice-recipe.html – with the following changes: 1/2 C apricot preserves instead of apricot nectar and none of the sugar.
  • Biscuits (inspired by Becoming Lady Lockwood):
    http://www.bhg.com/recipe/quickbreads/biscuits-supreme/
  • Ham & Cheese Quiche (inspired by Green Eggs and Ham): Beat 4 eggs with 1 C heavy cream and 1 C milk, season with S+P, pour into a baked pie crust; add feta cheese, diced ham, and chopped asparagus; top with shredded cheddar cheese; bake for 40 minutes at 375 degrees F.
  • Aloo Matar (inspired by The Namesake)
  • Brockhall Badger Carrot Cakes (inspired by Redwall): Combine 3/4 C mashed potato with 6 oz grated carrot, 6 oz grated onion, 1/2 C bread crumbs, and 2 tsp fresh parsley; drop spoonfuls of the mixture into a frying pan with a little oil and cook on both sides for 3-4 minutes.
  • Layered Raspberry Yogurt Parfaits (inspired by The Cat in the Hat)
  • Oatmeal Chocolate Chip Cookies (inspired by If You Give a Mouse a Cookie): Beat 1/2 C + 6 tbsp butter with 3/4 C brown sugar and 1/2 C sugar; add 2 eggs and 1 tsp vanilla; in a bowl whisk together 1 1/2 C flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt and add to butter; mix in 3 C old-fashioned oats and 1 C chocolate chips; bake for 8-10 minutes at 350 degrees F.

Disclaimer: This post contains affiliate links. 

CIC: Goat Cheese and Mushrooms

~ lk529 ~ 6 Comments

CIC-header

It’s the 20th of the month and that means it’s time for another Crazy Ingredient Challenge reveal! The winning ingredients from the polls this month are Goat Cheese and Mushrooms. I know, it’s not really that crazy of a combination, but it’s still a good one!

I didn’t think I would partake because I don’t like mushrooms. If you read this blog you already know that. If you read this blog then you also know that the two boys in my house do like mushrooms.

Last week my mother-in-law and brother-in-law’s girlfriend came to visit. I asked if they had any dinner requests and they wanted my Ravioli with Mushrooms and Brussels Sprouts. I made a huge batch so bought 2 lb of mushrooms. With help in the kitchen I forgot to mention we wouldn’t need all of the 2 pounds to be diced but before I could remember that a massive pile of diced mushrooms were awaiting my next command. (Having help is awesome!)

Now I had a baggie of chopped mushrooms hanging out in my fridge. No one used them in their eggs the next morning so I decided to get some goat cheese and answer the challenge.

Earlier this week my husband worked a half day so I decided to make lunch. You know, something other than a bagel and cream cheese. I made a quesadilla with the two mandatory ingredients and added sun-dried tomatoes and mozzarella cheese for some sweetness and cheesiness. I purchased an herb and garlic flavored goat cheese to add a little pizzazz to the quesadilla.

My son has been in a highly picky phase right now. I’m hoping it’s related to his teething and we return to his more adventurous appetite soon. Foods that we know he likes he’s not wanting. He has been living on a diet of bread, cheese, and bananas. It is with immense relief that I tell you he ate this quesadilla – I just had to call it a sandwich to get him to consider trying it! Win!

Also a win – I liked this quesadilla, too! Looks like this blogging thing might turn me into a mushroom liker (I can’t quite say lover just yet) after all!

The following recipe is for 1 quesadilla.

Goat Cheese and Mushroom Quesadilla

Ingredients:

  • 2 tsp olive oil
  • 1/2 C diced mushrooms
  • 2 8″ whole wheat flour tortillas
  • 2 oz herb and garlic goat cheese
  • 2 sun-dried tomatoes, diced
  • 1/2 C shredded mozzarella cheese

Steps:

  1. In a small skillet over medium-high heat, saute mushrooms in olive oil until tender, about three minutes. Remove from heat and set aside.
  2. Spread 1 oz of goat cheese onto each tortilla.
  3. Place one tortilla, cheese side up, in a large skillet over medium heat. Distribute the mushrooms and sun-dried tomatoes over the tortillas. Add the shredded mozzarella and top with the other tortilla, cheese side down.
  4. Cook quesadilla until golden brown on both sides and the cheese is melted.

*This recipe is adapted from Andrea at http://www.taylormademarket.com/spinach-sundried-tomato-mushroom-goat-cheese-quesadilla/*

Goat Cheese and Mushroom Quesadilla for Crazy Ingredient Challenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

#BundtBakers: Creative S’mores

~ lk529 ~ 26 Comments

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Lauren of From Gate to Plate challenged our artistic side with the theme creative s’mores – seriously, how fun!?

The traditional s’more is a roasted marshmallow and a pip of chocolate bar sandwiched between two graham crackers. The possibilities to play around with or add to the classic sandwich are endless! Just check out the list of bundts that put a spin on this summer/fall favorite treat.

I decided to make a chocolate cake, substituting some of the flour with crushed chocolate graham crackers. For the marshmallow I used marshmallow creme and mixed in roasted strawberries. I decided to go with dark brown sugar instead of light brown sugar to add a subtle smokiness that can mirror that campfire feeling.

I swirled my marshmallow filling into the chocolate cake, but it completely disappeared (except for the roasted marshmallow coloring on the top/bottom). The roasted strawberry flavor definitely comes through and the extra filling I saved as a frosting.

I’m pleased to say my experimenting was a success. This cake is incredibly moist and rich in chocolate flavor. As usual, this cake came with me to game night on Monday and my husband was not too pleased. Before I left he tried breaking into the plastic wrap, even though I’d cut a generous slice for him already!

Chocolate Graham Cracker Bundt Cake with Roasted Strawberry Marshmallow Filling

Ingredients for filling:

  • 18-20 strawberries, tops removed
  • scant 1/4 C sugar
  • 3/4 tsp vanilla extract
  • 1 container (7 oz) marshmallow creme

Ingredients for cake:

  • 9 chocolate graham crackers, finely crushed
  • 1 1/4 C flour
  • 1/4 C cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 stick butter, softened
  • 1/2 C sugar
  • 1/2 C dark brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/4 C buttermilk

Steps:

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
  2. Make filling: Toss strawberries in sugar and vanilla extract. Place on foil lined baking sheet and roast for 25 minutes. Allow to cool. Place strawberries in a large bowl with the marshmallow creme and use a hand mixer to combine. Set aside.
  3. In a large bowl, whisk together chocolate graham cracker crumbs, flour, cocoa powder, baking powder, and baking soda.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars. Add eggs one at a time until incorporated. Mix in the vanilla extract.
  5. Alternate the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
  6. Pour batter into a heavily greased bundt pan. Swirl in the marshmallow filling. (I had ~ 1/3 C of the filling left over to use as a topping.)
  7. Bake at 350 degrees F for 60 minutes, or until a knife inserted comes out cleanly. Allow cake to cool in the pan before removing.

Chocolate Graham Cracker Bundt with Roasted Strawberry Marshmallow Filling 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 baked this month:

Autumn Bundt Cake by The Freshman Cook

Caramel Apple S’mores Bundt by Taking on Magazines

Carrot Graham Mini Bundts with White Chocolate Chips and Marshmallow Glaze by Passion Kneaded

Chocolate Bundt with Marshmallow Graham Filling by Basic N Delicious

Cookie Crumble Peanut Butter S’more Bundt Cake by Baking in Pyjamas

Deconstructed S’more Bundt Cake by Cali’s Cuisine

Graham Cracker Bundt Cake S’mores by Magnolia Days

Graham Cracker Bundt with Chocolate Ganache and Toasted Marshmallow Frosting by Food Lust People Love

Graham Cracker Peanut Butter Bundt with Marshmallow Topping by Our Good Life

Inside Out S’mores Bundt Cake by Liv for Cake

Key Lime S’more Bundt Cake by Patty’s Cake

Mexican Chocolate S’more Bundt Cake by Tartacadabra

Nutella Glazed S’more Bundt Cake by I Bake He Shoots

Nutella S’mores Bundt Cake by Brunch with Joy

Oreo Grasshopper S’more Bundt by A Day in the Life on the Farm

Pretzels Crown in a S’more Bundt Cake by Los Chatos Chefs

Pumpkin S’mores Bundt by Living the Gourmet

Pumpkin S’mores Bundt Cake by How to Philosophize with Cake

S’moreo Caramel Bundt Cake by Making Miracles

S’mores Bundt Cake by From Gate to Plate

S’mores Bundt Cake by La mejor manera de hacer

S’mores Bundt Cake by I Love Bundt Cakes

S’mores Graham Cracker Bundt Cake by The Spiced Life

Salted Marshmallow and Graham Crack S’more Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice