Sweets

#BundtBakers: Caramel

~ lk529 ~ 19 Comments

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This month’s edition of #BundtBakers is a little different. No, you won’t notice anything unique about this month compared to any of the previous #BundtBakers events but behind the scenes I’ve gotten to try my hand at hosting! #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.

Because Halloween happens this month I chose the ingredient of Caramel. I considered making candy the ingredient of choice but I couldn’t get Caramel Apples out of my mind. Looking at the day’s offerings it looks like I wasn’t alone! And there are even two recipes that use some popular Halloween candy in their bundts!

I must admit though, in all of my excitement at getting to host this month I ended up scrambling to make my bundt. Thankfully our leader Stacy of Food Lust People Love sent me a friendly reminder. If you’ve been following me on Instagram you may have noticed that I am in the market for a planner. If I had a super fun beautiful planner I wouldn’t have gotten my weeks messed up and this bundt would’ve been made in a less stressful environment. When it comes to #BundtBakers I’ve usually completed my cake and blog post by the first of the month!

But it all worked out in the end. My mother-in-law was visiting over the long weekend and although we had to lose some sewing time I got to bake with her! I did use a boxed cake mix as I was in a rush and because it was due to expire next week! I haven’t used a box mix in quite some time, hence it was about to expire. I needed to adjust the cooking time to accommodate for the deeper baking vessel. Feel free to use your favorite chocolate cake recipe if you so desire, but a little “semi-homemade” action isn’t a bad thing. It’s the apple crumble and the homemade caramel that set this cake apart.

Chocolate Caramel Apple Bundt 1

Chocolate Caramel Apple Bundt Cake

Ingredients:

  • 1 box chocolate cake mix and ingredients required (or use your favorite chocolate cake recipe)
  • 1 1/2 C brown sugar, divided use
  • 1/2 C heavy cream
  • 10 tbsp butter, divided use
  • pinch of salt
  • scant 1 tbsp vanilla extract
  • 1/2 C flour
  • 1/2 C old-fashioned oats
  • 1 tsp cinnamon
  • 1/2 C finely diced green apple

Steps:

  1. Prepare boxed cake mix to instructions. Pour batter into a well greased bundt pan and bake until a knife inserted comes out cleanly. Allow to cool. (I baked mine at 325 degrees F for 40 minutes.)
  2. Make caramel: In a saucepan over medium-low heat, combine 1 C brown sugar, heavy cream, 4 tbsp butter, and salt. Once butter melts cook stirring constantly for 8 minutes until thick. Add vanilla and cook another 2 minutes. Allow to cool.
  3. Make crumble: In a large bowl whisk together 1/2 C brown sugar, flour, oats, and cinnamon. Cut 6 tbsp butter into cubes and fork into oat mixture until a crumble consistency is achieved. Pat the diced apple dry with a paper towel before adding to the crumble.
  4. When cake is cooled remove from bundt pan and cut a well in the top. Fill well with crumble and top with 1/2 C of the prepared caramel.

*This cake was inspired by Averie at http://www.averiecooks.com/2014/10/caramel-apple-cheesecake-crumble-bars.html *

Chocolate Caramel Apple Bundt 2

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

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

Apple Butter Bundt Cake with Cider Caramel Glaze by Cassie of Cassie’s Kitchen

Apple Pecan Bundt Cake with Caramel Glaze by Aisha of La Cocina de Aisha

Brown Butter Praline Bundt Cake with Salted Caramel Drizzle by Tux of Brooklyn Homemaker

Caramel Apple Bundt Cake by Kaylin of Keep it Simple, Sweetie

Caramel Banana Bundt Cake by Kathya of Basic N Delicious

Caramel Cake with Caramel Cream Cheese Icing by Rebekah of Making Miracles

Caramel Chocolate Bundt Cake by Natalia of Principiando en la Cocina

Caramel/Chocolate La Belle Helene by Jelena of A Kingdom for a Cake

Chocolate Peanut Butter Cake with Peanut Butter Caramel Sauce by Laura of Baking in Pyjamas

Cornmeal Bundt Cake with Caramel Popcorn by Patricia of Patty’s Cake

English Toffee Bundt with Drunken Dulce Drizzle by Stacy of Food Lust People Love

Fall Classic Caramel Bundt Cake by Maleka of La Luna en Dulce

Fair Toffee Apple Bundt by Jane of Jane’s Adventures in Dinner

Milky Way Bundt Cake by Wendy of A Day in the Life on the Farm

Salted Caramelized White Chocolate Glazed Butterscotch Pecan Bundt Cake by Laura of The Spiced Life

Snickers Bundt Cake with Caramel Glaze by Bea and Mara of I Love Bundt Cakes

Spiced Apple Bundt Cake with a Caramel Brickle Drizzle by Teri of The Freshman Cook

Spiced Caramel and Pear Bundt Cake by Rocío of Kids&Chic

Three Flavor Zebra Bundt Cake – Vanilla, Caramel and Chocolate by Caro of En la Cocina de Caro

#FoodieExtravaganza: Pretzels

~ lk529 ~ 13 Comments

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This month’s #FoodieExtravaganza is celebrating Pretzels! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you. But in this case, our host Lauren of From Gate to Plate also suggested a bonus ingredient of caramel.

I’ve always been afraid of making pretzels. Yes, I’ve featured a pretzel recipe on Sew You Think You Can Cook before, but it didn’t involve the boiling on baking soda water step. This time, I wanted to do a more traditional recipe. I turned to my friend Tara’s blog Tara’s Multicultural Table and picked between her pretzel rolls and her pretzel bread. Now that Tara and I have both left the Florida panhandle for different parts of the country I won’t get to sample her baking! This means I’m going to have to make it myself! Cue the crying and whining.

With a secondary ingredient of caramel, I knew I wanted to make a dipping sauce so I made Tara’s rolls. These turned out great! Mine aren’t as pretty as hers are, but they’re just as delicious.

Adding to my list of new kitchen endeavors, I’d also never made caramel! I’ve melted prepared caramel candies before, but this time I started from brown sugar. I know there are more complicated version of making caramel, but this easy one from The Pioneer Woman was a great place to start.

Pretzel Rolls with Caramel Dipping Sauce

Ingredients for rolls:

  • 1 1/2 C warm (105-115 degrees F) water
  • 1 pkt (1/4 oz) active dry yeast
  • 4 1/2 C flour
  • 1 tbsp sugar
  • 2 tsp salt
  • 4 tbsp unsalted butter, melted
  • 2 1/2 Qt water
  • 2/3 C baking soda
  • egg wash (1 egg whisked with 1 tbsp water)

Ingredients for caramel:

  • 1 C packed brown sugar
  • 1/2 C heavy cream
  • 4 tbsp butter
  • pinch of salt
  • 1 tbsp vanilla extract

Steps for rolls:

  1. Sprinkle yeast over the warm water. Let sit one minute before stirring gently to combine. Set aside ten minutes, until yeast water mixture is frothy.
  2. In the bowl of a stand mixer fitted with the dough hook combine flour, sugar, and salt.
  3. Knead in the melted butter and yeast mixture until smooth and dough clings to the dough hook.
  4. Place dough in a greased bowl, cover, and let rise one hour, or until doubled in size.
  5. Preheat oven to 450 degrees F.
  6. Bring 2 1/2 Qt water and baking soda to a boil.
  7. Divide pretzel dough into twelve balls.
  8. Boil pretzel dough balls one at a time for 15 seconds on each side. Remove to a parchment lined baking sheet. Brush with egg wash and sprinkle with salt. Cut two slits in each roll.
  9. Bake 12-15 minutes until golden brown.

Steps for caramel:

  1. In a saucepan over medium-low heat, combine brown sugar, heavy cream, and butter. Once butter melts cook stirring constantly for 8 minutes until thick.
  2. Stir in vanilla and cook another 2 minutes.
  3. Let cool before placing in a jar and keeping in refrigerator.

*The pretzel recipe is adapted from Tara at http://www.tarasmulticulturaltable.com/silserli-swiss-pretzel-rolls/ and the caramel recipe is adapted from Ree at http://www.foodnetwork.com/recipes/ree-drummond/easy-caramel-sauce-recipe.html *

Pretzel Rolls with Caramel Dipping Sauce

Be sure to check out these other pretzel recipes:

Apple Cinnamon Pretzels with Creamy Caramel Dip  from Rebekah at Making Miracles

Apple Pie Stuffed Pretzel Bites with Caramel Dipping Sauce from Lauren at From Gate to Plate

Bacon and Egg Breakfast Pretzels from Cindy at Cindy’s Recipes and Writing

Caramel Apple Pretzels from Wendy at A Day in the Life on the Farm

Cheese Stuffed Soft Pretzels from Stacy at Food Lust People Love

Chili Cheese Pretzel Bites from Ashley at The Recipe Rebel

Cinnamon Raisin Soft Pretzels from Heather at girlichef

Hopped Up Pretzel Bites with Beer-Gouda Dip from Camilla at Culinary Adventures with Camilla

Marble Chocolate Dipped Pretzels  from Marissa at Rae Gun Ramblings

Peanut Butter Cup Pretzel Bites from Emily at It Bakes Me Happy

Soft Pumpkin Pretzels from Alexis at We Like to Learn as We Go

Soft Pretzel Cinnamon and Sugar Sticks from Ashlee at Ashlee Marie

Sourdough Pretzels from Kelly at Passion Kneaded

Spicy Cheddar and Jalapeño Pretzel Bites from Kimberly at Rhubarb and Honey

Sun Dried Tomatoes and Cheese Soft Pretzels from Rachael from Eazy Peazy Mealz

 15 Pretzel Recipes via Foodie Extravaganza

We hope you all enjoy the delicious ways we made our pretzels and be sure to come to see what next month’s new ingredient is.

If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

 

#10DaysofTailgate: Boston Lager Cupcakes

~ lk529 ~ 4 Comments

Tailgate LogoToday is the last day of #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. I wanted to end this event with a dessert, and what tailgating event is complete without beer?!

I chose my husband’s favorite beer to use in a chocolate cupcake.

While I am not a beer drinker, even I enjoyed these cupcakes. The texture of the cake is lighter than your average cupcake. The flavor of the beer comes though, but not in an over powering way. The beer mellows the sugary flavor of a traditional chocolate cupcake and lends an earthiness to the cake.

The suggested frosting for these cupcakes was for a beer buttercream but I wanted to make these a little more family friendly so chose to omit the beer. I also wasn’t convinced that a traditional buttercream was the way to go with these cupcakes. I decided instead to make both vanilla and chocolate buttercream frostings to swirl together and create the look of a glass of foamy beer. At least, that was my intention. Whether or not that image came through to you or not, I’m proud of how these look. (If you’re new to Sew You Think You Can Cook, decorating cakes is one of my weakest skills in the kitchen and would always rely on my creative friend Kate to come rescue me. Now that I am living 750 miles away I’m going to have to learn how to do these things myself!)

 Boston Lager Cupcakes

Ingredients:

  • 1 stick butter
  • 1 1/4 C sugar
  • 1/4 C cocoa powder
  • 2 eggs
  • 1/2 C Boston Lager beer
  • 1/2 C water
  • 1 3/4 C flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Steps:

  1. Preheat oven to 325 degrees F.
  2. In the bowl of a stand mixer, beat together butter and sugar. Add eggs one at a time until combined. Mix in the beer and water until smooth.
  3. Add the flour, baking soda, baking powder, and salt and mix until combined.
  4. Fill lined cupcake trays 3/4 of the way full. Bake 15 minutes, or until toothpick comes out clean. Makes about 1 1/2 dozen cupcakes.
  5. Allow cupcakes to cool before frosting. In a piping bag, place both vanilla buttercream on one side and chocolate buttercream on the other. Pipe over cooled cupcakes, creating a two-toned swirl. (Frosting recipes can be found here.)

*This recipe is modified from David at http://blogs.westword.com/cafesociety/2010/04/beer_cupcakes_and_beer_milksha.php *

Sam Adams Cupcakes

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Sweet Cornbread Mini-Muffins with a Chile Pepper Kick by OnTheMove-In the Galley
Pretzel Bites with Hot & Spicy El Diablo Mango Mustard by Making Miracles

Mains
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen

Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog
Grilled Lemongrass Lamb by Culinary Adventures with Camilla

Sides
Grilled Clash of the Seasons Panzanella by Culinary Adventures with Camilla

Cheesecake Mousse

~ lk529 ~ Leave a comment

Today is my father-in-law’s birthday! My father-in-law, now called Papa, is one of those quiet people who will talk your ear off. He has a contagious laugh and a passionate personality, he is very accepting, kind, and generous. He is a very loving and sentimental husband and father and new to his resume – he is a wonderful grandfather.

Papa's Birthday

Wedding photography by Cher Hanna

To celebrate we’re having cheesecake! Okay, not exactly cheesecake. Cheesecake mousse. With only two of us, well technically three – but Wesley isn’t eating real food, I didn’t want to bake an actual cheesecake. Particularly when one of the two of us *cough cough, Stuart* claims to not like cheesecake! And let me just say, for someone who doesn’t like cheesecake he sure did scarf down this dessert in minutes.

I would have liked to have some graham crackers to crumble over the top, but I didn’t think of that until I was plating this dessert. So, I served mine with a wedge of lemon. Why? Because I knew I needed color for my food photography. Strawberries would have been the obvious choice but I don’t have any, and all berries I have are frozen. I was going to talk about how I’d surely be “Chopped” for placing a lemon in my dish, but Stuart squeezed his lemon wedge over his serving and raved about it. I followed suit and will admit, it improves the mousse! It makes it feel lighter. So, go ahead, serve yours with a wedge of lemon.

If you are craving cheesecake and have less than 20 minutes, this recipe is perfect for you! Maybe my mother-in-law will even surprise him tonight with this recipe?

Cheesecake Mousse

Ingredients:

  • 1/2 C cream cheese, softened
  • 3/8 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 C heavy whipping cream
  • 1/4 tsp light corn syrup

Steps:

  1. In a bowl, beat cream cheese with an electric beater until creamy. Add the powdered sugar and vanilla and beat until smooth.
  2. In a separate bowl, beat heavy whipping cream until soft peaks form. Add the corn syrup and beat until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese. Chill until ready to serve.
  4. Serve with lemon wedge or other fresh fruit and graham cracker crumbles.

*This recipe is adapted from Danelle at http://www.letsdishrecipes.com/2014/02/no-bake-cheesecake-mousse.html*

Cheesecake Mousse

#BundtBakers: Autumn Harvest

~ lk529 ~ 24 Comments
BundtBakers

This month #BundtBakers is welcoming Fall with some beautiful bundts. #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’s theme is Autumn Harvest and our creative host is Tux of Brooklyn Homemaker.

Our theme allowed for a lot of posibilities – from apples and pears, to pumpkins and carrots, to cranberries and figs.

My very first #BundtBakers recipe, my Busia’s Fresh Apple Cake, would have been a perfect fit here. I did stick with apple but added dried cranberries too! I’ve been wanting to try baking with applesauce and this recipe allowed me to do just that. Busia’s sister-in-law even thought I had used her recipe! The addition of the dried cranberries gave it a freshness and tart bite.

Dad and I disagreed on whether or not this cake needed frosting. I found it to be perfect just as is – to me, it’s almost like a banana bread instead of a cake. I may or may not have had it for breakfast…  I hope you give it a try and let me know what you think – to frost or not to frost?

Applesauce Cranberry Bundt

Ingredients:

  • 2 stick butter
  • 2 C sugar
  • 2 eggs
  • 4 C flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp nutmeg
  • 2 1/2 C cinnamon applesauce
  • 2 C dried cranberries

Step:

  1. Preheat oven to 325 degrees F. Grease bundt pan.
  2. In the bowl of a stand mixer, cream together butter and sugar. Beat in the eggs one at a time.
  3. In a large bowl, whisk together flour, baking soda, and spices.
  4. Add in the flour and applesauce alternately, beginning and ending with the flour.
  5. Fold in the cranberries.
  6. Pour into bundt pan and bake 40 minutes. Increase oven temperature to 350 degrees F, gently cover with aluminum foil and bake another 20-25 minutes, or until a knife comes out cleanly.

*This recipe is adapted from http://allrecipes.com/recipe/applesauce-raisin-cake/*

Applesauce Cranberry Bundt

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

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

Sweet Potato Brioche Bread by Jane of Jane’s Adventures in Dinner

Pumpkin and Chocolate Bundt Cake by Aisha of La Cocina de Aisha

Applesauce Walnut Raisin Cake by Rene of Magnolia Days

Chocolate Zucchini Bundt by Tara of Noshing with the Nolands

Fig and Caramelized Walnuts Bundt Cake by Beatriz of I Love Bundt Cakes

Spiced Pumpkin Bundt Cake by Kaylin of Keep it Simple, Sweetie

 Sherried Pumpkin Bundtlettes by Laura of The Spiced Life

Sweet Potato Pecan Spice Cake with Toasted Pecan Glaze by Stacy of Food Lust People Love

Harvest Bundt Cake by Tammy of Living the Gourmet

Pumpkin and Apples Bundt Cake by Kathya of Basic N Delicious

Old Fashioned Kushaw Bundt by Margaret of Tea and Scones

Pumpkin Espresso Bundt by Kelly of Passion Kneaded

Spiced Harvest Bundt Cake with Cream Cheese Glaze by Tux of Brooklyn Homemaker

Applesauce Spice Bundt Cake by Carola of En La Cocina de Caro

Carrot Bundt Cake with Maple Cream Cheese Frosting by Cassandra of Cassie’s Kitchen

Triple Chocolate Pumpkin Spice Bundt Cake by Terri of Love and Confections

Pumpkin Cream Cheese Bundt Cake with Pomegranate Syrup by Patricia of Patty’s Cake

Chocolate Caramel Apple Bundt Cake by Teri of The Freshman Cook

Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze by Lauren of From Gate to Plate

SRC: Vanilla Extract

~ lk529 ~ 32 Comments

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Today is another 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 was assigned Ros’s blog The More Than Occasional Baker. Ros’s blog name doesn’t lie – her blog is entirely made up of sweets!

I was really hoping to do a savory post for this month’s SRC post because you might have noticed that my August archive has an unusual amount of dessert recipes. I guess my blog wouldn’t show up in a summer bikini body recipe search! But alas, the assignments were sent out and my hands are tied. I’m sure you are all completely bummed. 😉

I almost didn’t participate in this month’s Secret Recipe Club reveal, but after not participating last month to focus on our new family member (my son was born July 3rd) I just knew I couldn’t sit another month out! When July 28th rolled around I found myself feeling lost without a SRC post! I still scrolled through the reveal day posts though – you should too!

This month we moved from Florida to Ohio and spent a week with my husband’s family in Alabama. I knew it’d be hard to squeeze in some home cooking. Luckily I found this how-to for Vanilla Extract on Ros’s blog! I’ve been wanting to try making my own vanilla extract, and now I have the perfect excuse. Well, two really. One: I have to restock my pantry anyway, so why not?! Two: It’s on my SRC assigned blog!

Don’t think my selection of Vanilla Extract means Ros doesn’t have some awesome recipes. She does! When life settles down again (will that ever happen now that I’m a mom?!) I’ll definitely be putting my favorite soda in her Root Beer Bundt Cake, using my poppy seeds in her Orange Poppy Seed Muffins, and getting a feeling of summer when the weather turns cold with her Lemon, Lime, and Basil Cookies. She also has some very fun ideas with my favorite savory snack, popcorn – check out this Popcorn Cake!

Homemade Vanilla Extract

Ingredients:

  • vodka
  • vanilla beans

Steps:

  1. Put vodka in an airtight bottle. (I used a salad dressing mixer that I found at the local thrift store!)
  2. Add vanilla beans – scrape out the seeds and add to the bottle along with the pods.
  3. Allow vodka and vanilla beans to transform into vanilla extract over the course of 4 weeks.

*This recipe is adapted from Ros at http://themorethanoccasionalbaker.blogspot.com/2012/10/homemade-vanilla-extract.html*

Vanilla Extract FG1

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

#BundtBakers: Honey

~ lk529 ~ 14 Comments
BundtBakers

Honey is the most used condiment in our household. We go through a honey bear in two weeks. And at any farmer’s market we attend, we’ll be walking away with some local honey. Needless to say, I was excited to see honey as the theme for this month’s #BundtBakers post. I almost didn’t participate this month because of all of the major life events going on (moving from FL to OH and having a baby), but I couldn’t skip out on making a honey bundt!

I even have an adorable honey pot from Le Cruset that we pour store bought honey into. I bought this honey pot as an impulse buy because it made me think of Winnie-the-Pooh. I have a slight obsession with Winnie-the-Pooh. I learned how to read because of a Winnie-the-Pooh “read-along” cassette tape, I own every character stuffed animal, I had Winnie-the-Pooh sheets until I went to college (pretty sure my parents saved them for me too), and my friends threw me a wonderful Winnie-the-Pooh themed baby shower.

What does Winnie-the-Pooh have to do with my bundt? Everything! My mom bought me a Winnie-the-Pooh cookbook and today’s recipe(s) come from it!

Hipy Papy Bthuthdth Thuthda Bthuthdy Cake

Ingredients for cake:

  • 1/2 C butter, at room temperature
  • 1/2 C sugar
  • 1/2 C honey
  • 2 eggs, separated
  • 2 C flour, sifted
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C milk
  • 1 tsp almond extract

Ingredients for honey chocolate icing:

  • 3 oz semisweet chocolate
  • 9 tbsp butter
  • 6 tbsp honey

Steps:

  1. Preheat oven to 375 degrees F.
  2. In the bowl of a stand mixer, cream together the butter, sugar, and honey. Add egg yolks, one at a time.
  3. In a bowl, combine flour, baking powder, baking soda, and salt.
  4. Add 1/3 of the dry ingredients to the butter mixture and mix until combined. Add half of the milk and the almond extract and mix until combined. Repeat with another 1/3 of the dry ingredients and remaining milk, finish with the last of the dry ingredients.
  5. In a bowl, beat egg whites with a hand mixer until stiff. Gently fold into the cake batter.
  6. Pour batter into a greased bundt pan and bake 30 minutes, or until a knife comes out cleanly. Allow cake to cool 5 minutes before removing from the bundt pan. Allow to cool completely before frosting.
  7. Make the icing: In a double boiler, melt together the icing ingredients. Frost cake. Keep refrigerated until 20 minutes before serving.

*These recipes come from The Pooh Cook Book by Virginia H. Ellison*

Honey Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL tofoodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

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

Honey Bundt Cake with Lemon Honey Glaze by Beatriz at I love Bundt Cakes

Honey Glazed Blackberry Cornmeal Bundt Cake by Tux at Brooklyn Homemaker

Honey Roasted Peanut Butter Pound Cake by Renee at Magnolia Days

A Taste of Honey by Margaret at Tea and Scones

Honey Caramel Apple Bundt Cake by Laura at Baking in Pyjamas

Honey Whiskey Mini Bundt Cakes with Honey Whiskey Glaze by Stacy at Food Lust People Love

Honey Almond Bundt Cake by Terri at Love and Confections

Honey Lemon Poppy Seed Bundt Cake by Lauren at From Gate to Plate

Whole Wheat Honey Spiced Apple Breakfast Bundtlettes by Laura at The Spiced Life

Honey Bunny Bundt Cake by Teri at The Freshman Cook

Honey Baba ah Rhum by Kelly at Passion Kneaded

Orange Hazelnut Cake by Zainab at Blahnik Baker

Honey Banana Bundt by Jane at Jane’s Adventures in Dinner

 Disclaimer: This post contains affiliate links. 

S’more Brownies

~ lk529 ~ Leave a comment

Hey, there! I’m jumping on the summer s’more obsession bandwagon. And I’m not ashamed by it one bit. There’s a reason the s’more is the most popular summer food trend. Ooey-gooey melty chocolate and marshmallow. Sitting around a camp fire with family and friends. Enjoying warm weather and late nights. Getting all messy and not giving a care about it in the world.

Unfortunately not all of us have access to a backyard fire pit, but that doesn’t mean we can’t partake in the fun! Make these brownies and you’ll be transported to your favorite childhood memory.

S'more Brownies

You can follow the recipe below, or feel free to take a semi-homemade philosophy and use a boxed brownie mix! Just don’t skip out on making the graham cracker crust. I wonder if you can even fill two pie crusts with the brownie batter and turn these s’more brownies into s’more brownie pies!

S’more Brownies

Ingredients:

  • 15 graham crackers, divided use
  • 2 1/2 C sugar, divided use
  • 6 tbsp butter, melted
  • 2 sticks butter, softened
  • 4 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 C cocoa powder
  • 1 1/2 C flour
  • 1/2 tsp salt
  • 1 1/2 C mini marshmallows
  • 3 chocolate bars

Steps:

  1. Preheat oven to 375 degrees F.
  2. Crush 12 of the graham crackers into crumbs. You should have about 1 1/2 C of crumbs. Combine crumbs with 1/2 C sugar and 6 tbsp melted butter. Press into the bottom of a 9×13″ pan and bake for 7 minutes.
  3. Preheat oven to 350 degrees F.
  4. In the bowl of a stand mixer fitted with the paddle attachment cream together 2 sticks softened butter with 2 C sugar. Add eggs, one at a time. Add vanilla extract.
  5. In a bowl whisk together the cocoa powder, flour, and salt. Add to the stand mixer and mix until incorporated.
  6. Pour batter evenly over graham cracker crust. Bake for 15 minutes.
  7. Break chocolate bars and remaining 3 graham crackers into bite size pieces. Top brownies with chocolate, crackers, and marshmallows. Bake another 10 – 15 minutes.
  8. If you have leftovers, they’re best reheated in a toaster oven for a few minutes until chocolate and marshmallows are again melty and gooey.

*This recipe is modified from Nikki at http://www.chef-in-training.com/2014/07/smore-brownies/*

S'more Brownies

Neapolitan Cake

~ lk529 ~ 1 Comment

Kate

Today is Kate’s birthday! As you know, Kate is my baking buddy! She is who I turn to if I need to bake a cake – especially if I need to decorate that cake. Kate is very talented when it comes to decorating cakes. Kate is also my quilting pal – together we have completed 4 t-shirt quilts, 8 baby quilts, and 10 others.

Kate's Cakes

Kate and I both share August birthdays and we like to get together to bake a fancy cake to celebrate. This year I took inspiration from a foodgawker find and we did a play on Neapolitan ice cream – but in cake form! We used Kate’s favorite chocolate cake recipe and 3 different flavors of butter cream frosting – strawberry, chocolate, and vanilla! Look below the photo for the frosting recipes.

Neapolitan Cake

Vanilla Butter Cream Frosting

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar. Add vanilla extract and milk. If needed, add more milk 1/2 tbsp at a time. 

Chocolate Butter Cream Frosting

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 1/8 C cocoa powder
  • 1 tbsp milk

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar and cocoa powder. Add milk. If needed, add more milk 1/2 tbsp at a time. 

Strawberry Butter Cream Frosting

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 2 tbsp strawberry puree (for puree, pulse a handful fresh strawberries in a blender)

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar. Add strawberry puree. If needed, add more puree 1/2 tbsp at a time. 

 

Egg-Free Chocolate Chip Ice Cream

~ lk529 ~ Leave a comment

Making homemade ice cream can be an intimidating project to tackle. There is always that fear of scrambling the eggs when making the custard and having to start all over. But it’s the eggs that create that creamy texture we all know and love.

Or so I thought.

When I saw this recipe for ice cream, and noticed the ingredient list did not include eggs I was skeptical. But I was also anxious to give it a shot! It looked very simple to make and should be fail proof.

The base of this ice cream could be used for multiple applications – add whatever “toppings” you want! I went with classic chocolate chips. The recipe makes the perfect amount to serve 4 people.

Egg-Free Chocolate Chip Ice Cream

Ingredients:

  • 1/2 C sugar
  • 1 C milk
  • 1 C heavy cream
  • 1 tbsp vanilla extract
  • 1/2 C mini chocolate chips

Steps:

  1. In a saucepan over low heat, dissolve sugar in milk. Add in the cream and vanilla. Remove from heat and allow to cool.
  2. Follow the instructions for your ice cream maker. Towards the end of churning, add in the chocolate chips. Freeze until ready to serve.

*This recipe is adapted from Amber at http://www.sprinklewithflour.com/2012/08/homemade-chocolate-chip-caramel-swirl.html*

Choc Chip Ice Cream