#FantasticalFoodFight: Peaches & Cream

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I’ve declared that I will be taking a break from blogging for a bit. So what am I doing just a couple weeks later with a brand new blog post?!

Well, I also stated that Sew You Think You Can Cook wouldn’t disappear either. I have a couple of fun blog link-up events in the near future, yet. It’s looking like one, maybe two, per month throughout the summer months.

Hopefully I’ll be back a little less sporadically come the start of the school year in September. Sew You Think You Can Cook just might have a slightly new vibe come then.

My fun post for June is the one you’re reading right now – today’s Fantastical Food Fight! The task? Peaches & Cream. The requirement? A dish that involves both peaches and cream.

Originally I was thinking an ice cream.

I’m sorry to burst that bubble, but as fate had it, my husband requested some sort of French toast with our Farmer’s Market peaches for breakfast over Memorial Day weekend.

Perfect!

This French toast is quite simply. Eggs + milk (or cream!) + bread. What makes this dish pop are the caramelized peaches you put on top of that French toast. A dollop of whipped cream doesn’t hurt anything, either.

Peaches & Cream French Toast

Ingredients:

  • 6-8 slices bread
  • 5 eggs
  • 1/2 C milk or cream
  • 3/4 C sugar
  • 1/2 C water
  • 5 tbsp butter
  • 2-3 peaches, sliced or chopped
  • cinnamon sugar, for serving
  • whipped cream, for serving

Steps:

  1. Whisk together the eggs and milk/cream in a shallow bowl.
  2. Preheat griddle or a large pan over medium heat.
  3. Dip bread in the egg mixture, coating both sides. Cook on greased griddle until golden on both sides.
  4. In a small pan over medium-high heat, combine sugar and water. Once the sugar is dissolved do not mix. Allow mixture to caramelize 8-10 minutes. Melt in the butter. Add the chopped peaches and cook 3-4 minutes. Pour over French toast.
  5. Sprinkle with cinnamon sugar and serve with whipped cream.

*This recipe is adapted from Dina at http://simplyhomecooked.com/caramelized-peach-french-toast/*

Peaches & Cream French Toast for #FantasticalFoodFight from Sew You Think You Can Cook

To check out the other Fantastical Peaches & Cream recipes click here:

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

#BrunchWeek: German Apple Pancake

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I love discovering new apple varieties. Especially when apple picking with my family. But it’s not apple picking season near me yet.

After receiving the beautiful Lady Alice apples from Rainier Fruit, I really couldn’t wait to get picking! These apples, even though shipped to me from Washington, tasted like they’d just been plucked from the tree. They might just be the perfect apple, ever!

Unfortunately, I won’t find Lady Alice apples ripe for the picking here in Southern California. Lady Alice apples were created naturally from two different types of apples in the orchard (the parent species still hasn’t been defined)! Nature truly is incredible.

If I could present an apple on a plate as a #BrunchWeek recipe, I would!

Instead, I decided (well, my husband had the idea) to try my hand at German apple pancakes. So, Mom and I took to it! And then we ate it! All.

pancake bite

German Apple Pancake

Ingredients:

Steps:

  1. Place flour, milk, salt, baking powder, and eggs in a blender. Blend. Let rest 30 minutes.
  2. Preheat oven to 400 degrees F. Grease 2 8″ or 9″ round cake pans.
  3. Place 2 tbsp butter in each pan. Put in the oven a few minutes, just until the butter has melted. Remove from the oven.
  4. Divide apples between the two pans.
  5. Give the pancake batter a quick pulse and divide evenly over the apples.
  6. Mix together the sugar and cinnamon. Sprinkle over the pancakes. Bake 25 minutes, until puffed and set.

*This recipe is adapted from http://www.food.com/recipe/kittencals-german-apple-puff-pancake-105212*

German Apple Pancake for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BW 2017 logo FINAL

BrunchWeek Beverages:

Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:

Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:

Apple Banana Streusel Bread from Family Around the Table
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

BrunchWeek Main Dishes:

Apple, Grape, and Walnut Chicken Salad from Love and Confections

BrunchWeek Fruits, Vegetables and Sides:

Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:

Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

#BrunchWeek: English Muffins

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I think every foodie, blogger or not, has a culinary bucket list. Those dishes they hope to master or those that seem too difficult to possibly be made at home.

For me, a lot of those items happen to involve yeast.

So what better push did I have than when Red Star Yeast signed up as a #BrunchWeek sponsor?! I narrowed my #BrunchWeek menu item down to bagels or English muffins.

English muffins won out, simply because I’d just finished my last store bought muffin and I have 3 bags of store bought bagels in the freezer (not because I keep forgetting they’re in there or anything…).

English Muffins for #BrunchWeek from Sew You Think You Can Cook (1)

Luckily, I have a friend who is a whiz at working with yeast. Karen of Karen’s Kitchen Stories. She had a few options of English muffins on her blog and I sent her a message with a couple of questions and reassurance.

You guys. I don’t know why I was so afraid of making English muffins! They were simple! It is important to note that the process is made easier if you own a griddle and a kitchen scale. And let me tell you, they were fantastically delicious. The dozen or so muffins didn’t last more than 3 days in my house. They’re particularly tasty with some peach jam from the farmer’s market.

English Muffins

Ingredients:

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients, except the cornmeal. Beat the dough at medium-high speed for five minutes, until the dough releases from the bowl and is smooth and shiny.
  2. Scrape the sides of the bowl and cover. Place in a warm corner of the kitchen (I use my microwave) for 1-2 hours, until the dough rises and is very puffy.
  3. Preheat oven to 350 degrees F.
  4. Sprinkle griddle with cornmeal.
  5. Turn dough out onto a large cutting board or smooth counter top. Have a bowl of water nearby.
  6. Divide dough into 16 balls, using a wet bench scraper and wet hands. Flatten the balls a little bit until they resemble English muffins. Place on the prepared griddle one inch apart. Sprinkle the tops with more cornmeal. Cover with parchment paper and let the dough rise for 20 minutes.
  7. Turn on the griddle to 325 degrees F. Cook 7-15 minutes on each side. Place a baking sheet on top of the muffins if they puff too much.
  8. Place the muffins on a baking sheet and bake 10 minutes, until an internal temperature of 200 degrees F is reached. Cool muffins on a cooling rack.

*This recipe is adapted from Karen at http://www.karenskitchenstories.com/2013/05/english-muffins-avid-bakers-challenge.html*

English Muffins for #BrunchWeek from Sew You Think You Can Cook (2)

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BW 2017 logo FINAL

BrunchWeek Beverages:

Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:

Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:

Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:

Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:

Mini Rustic Apple Pies from Forking Up

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

#BrunchWeek: Put an Egg on It Mac and Cheese

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I am so excited to be back with #BrunchWeek this year. I had to sit out last year’s as we didn’t have an address in time. And then we didn’t even have internet access until June!

Shortly before my #BrunchWeek cooking started, I watched Food Network’s The Kitchen breakfast episode. The very first recipe of the show was macaroni and cheese made for breakfast by Katie Lee.

Put an Egg on it Mac and Cheese | Sew You Think You Can Cook

With Cabot Cheese being a sponsor again I knew I had to give this comforting dish a try! I mean, what better way to showcase incredible cheese than in mac and cheese!? The only question was which flavor…

Cabot generously sent us 5 amazing flavors: Hot Habanero, Pepper Jack, Alpine Cheddar, Vermont Sharp, and Seriously Sharp.

With the hopes that my kids would try some pasta, I knew hot habanero and pepperjack were out. At first taste of the Vermont Sharp, I knew I had a winner; this cheese was just screaming to be paired with pasta.

IMG_6813I used breakfast sausage in my mac and cheese to really play up the breakfast side of the dish. But what really makes this the perfect brunch meal are the eggs added to the top of the casserole!

Instead of making one large casserole of mac and cheese, I divided the pasta mixture into two 9″ x 11″ dishes. Before topping it with the eggs and panko, I covered one and stuck it my freezer for a later date.

Put an Egg on it Mac and Cheese

Ingredients:

  • 1 lb elbow macaroni
  • 4 tbsp butter, divided use
  • 1/2 yellow onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 8 oz breakfast sausage, cooked and crumbled
  • 3 C whole milk
  • 1 block (8 oz) Cabot Vermont Sharp cheese, shredded
  • 4 oz cream cheese
  • 1/2 C panko
  • 8 eggs

Steps:

  1. Cook macaroni in a pot of boiling salted water two minutes shorter than package instructions.
  2. Preheat oven to 350 degrees F. Grease a large casserole dish, or two small casserole dishes.
  3. Melt 2 tbsp butter in a large pot over medium-high heat. Saute onion and bell peppers until tender. Add in the cooked sausage. Stir in the milk and bring to a simmer. Add in the shredded cheese a handful at a time until melted. Add the cream cheese and stir until melted. Stir in in the cooked pasta until evenly distributed.
  4. Pour macaroni and cheese into prepared casserole dishes.
  5. In a small skillet, melt the remaining butter. Toast the panko until golden.
  6. Using the bottom of a measuring cup, create wells in the top of the casserole. (Note: Spray the bottom of the measuring cup with nonstick spray to make it easier!) Crack eggs into those wells. Season eggs with S+P. Top entire casserole with toasted panko.
  7. Bake until egg whites are set and yolks are set to desired “runny-ness,” 12-18 minutes.

*This recipe is adapted from Katie Lee at http://www.foodnetwork.com/recipes/katie-lee/breakfast-mac-and-cheese*

Put an Egg on it Mac and Cheese for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BW 2017 logo FINAL

BrunchWeek Beverages:

Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:

Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:

Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:

Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:

Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:

Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Carrot Cake Pancakes #EasterRecipes

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I’ve recently discovered a blogging group who goes by “Holiday Fun with our Blogging Friends” and they do themed events or even themed weeks around holidays. How could I not join the fun!?

This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

I’d already planned to do a week of carrot cake inspired recipes and figured, why not?!

I didn’t link yesterday’s Cocoa Carrot Cake in with the group because it was more of a cookbook review and even though it wasn’t a sponsored post, I didn’t know if it’d be allowed in the scope of the event.

Today I’m sharing Carrot Cake Pancakes from our favorite brunch cookbook Brunch at Bobby’s.

Disclaimer: This post contains affiliate links.

We’ve made these pancakes twice. And twice I had issues with the cream cheese maple syrup. I’m sorry, Bobby, but I think there’s a typo with your recipe. Even a full block of cream cheese and a cup of maple syrup did not look like the thick syrup in that beautiful full page photograph accompanying the recipes. And I had a ton of this glaze-type sauce left over, which I used for cinnamon rolls (recipe tomorrow, so stay tuned!).

I would highly suggest starting with half a block of softened cream cheese, a hand mixer, and adding maple syrup until the consistency and flavor profile meets your preferences. Next time I make these pancakes, I’ll take my advice and update the recipe with the ratio that worked best for us.  (**)

Carrot Cake Pancakes

Ingredients:

  • 1 1/2 C flour
  • 1/4 C sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/2 C buttermilk
  • 3 tbsp butter, melted
  • 1 tsp orange zest
  • 1/2 tsp vanilla extract
  • 1 C shredded carrots
  • 1/4 C chopped walnuts (optional)
  • 1/8 C crystalized ginger, chopped
  • 3 oz cream cheese, at room temperature**
  • 1 C real maple syrup**

Steps:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  2. In another bowl, whisk together the eggs, buttermilk, melted butter, zest, and vanilla. Mix in the carrots.
  3. Combine wet ingredients into the dry ingredients. Fold in the walnuts and ginger.
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.
  5. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and syrup until smooth. Transfer to an oven safe bowl and warm in a 250 degree F oven until easy to drizzle.**

**This cream cheese syrup recipe did not work, see my suggestion above.

*This recipe is adapted from from Brunch at Bobby’s*

Carrot Cake Pancakes #EasterRecipes Sew You Think You Can Cook

Be sure to check out these other Easter recipes, too:

Italian Easter Bread by Palatable Pastime

Torta Salata Pasquale by A Day in the Life on the Farm

Dill Roasted Radishes by A Kitchen Hoor’s Adventures

Roasted Parmesan Asparagus by Family Around The Table

Praying Arm Pretzels by Amy’s Cooking Adventures

Creamy Coconut Mini Tarts by Making the Most of Naptime

And here are the recipes from Monday:

Deviled Ham Bites by A Kitchen Hoor’s Adventures

30 Minute Dinner Rolls by Amy’s Cooking Adventures

Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids

Easy Citrus Ham by Jolene’s Recipe Journal

Sausage and Vegetable Strata by A Day in the Life on the Farm

Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden

Dipped Strawberry Carrots by Family Around The Table

Easter Malted Milk Dip by Hezzi-D’s Books and Cooks

Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee

Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

#BundtBakers: Yeasted Bundts

4ae7b-bundtbakerspostFor this month’s theme of Yeasted Bundts, we have two bloggers working together to make sure reveal day goes smoothly, Felice of All That’s Left are the Crumbs and Wendy of A Day in the Life on the Farm.

#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.

I have been attending a Moms bible study this year and it was my turn to bring the snack on February 28th. I originally planned to make a Cocoa Carrot Cake (you’ll see that recipe leading up to Easter). And then I realized that Febraury 28th was Mardis Gras! I changed gears and decided to make a King’s Cake. Remembering March’s Bundt Bakers theme I opted to do a bundt cake version of a King’s Cake. With walnuts instead of pecans, since I’d already bought the giant bag of walnuts for the previously mentioned carrot cake. Conveniently I had the appropriately colored sprinkles and/or sugar for decorating!

Colored Sugar

And then my boys were too sick to make it to bible study. I felt (feel) terrible letting everyone down. I’ve now missed 3 weeks in a row due to fevers and colds that won’t quit. As I mentioned earlier this week, the boys both have ear infections. Now that they’re on antibiotics everyone is feeling better and I’m pumped to leave the house today for story time at a nearby light house.

The silver lining of not sharing that cake with my friends was that I ate nearly the entire thing for breakfast all week. Seriously, this cake was insanely good. I loved it! Sure, it got a little stale by Saturday, but that’s nothing 10-15 seconds in the microwave couldn’t fix. The boys had a slice for breakfast on Mardi Gras. My husband had a couple of slices over the course of the week and I gave a couple of slices to a friend. Other than that, seriously, I ate it all.

The kids had fun with the Mardi Gras beads all week, too!

Beads and Bites

King’s Bundt Cake

Ingredients for cake:

  • 3 eggs
  • 1 C milk
  • 1 stick butter, melted
  • 4 1/2 C flour
  • 1/2 C sugar
  • 1 pkt (2 1/4 tsp) instant yeast
  • 1 tsp salt
  • 1 1/4 C walnuts, finely ground
  • 3/4 C brown sugar
  • 2 tsp cinnamon

Ingredients for glaze:

  • 2 C powdered sugar
  • 3 tbsp milk
  • decorating sugar or sprinkles in yellow, green, and purple

Steps:

  1. In the bowl of a stand mixer, whisk together the eggs, milk, and butter. Stir in the flour, sugar, yeast, and salt.
  2. Place the bowl on the stand mixer fitted with the dough hook. Mix on medium-low speed for 10 minutes until smooth. Transfer the dough to a lightly greased bowl, cover, and allow to rise until doubled in size 1 1/2 – 2 hours.
  3. In a bowl, combine the walnuts, brown sugar, and cinnamon. Set aside.
  4. Grease a bundt pan.
  5. Turn dough out onto a lightly floured work surface. Roll dough into a rectangle measuring 18″ x 14″. Brush the dough with a little bit of water. Sprinkle the walnut mixture onto the dough. Roll the dough up lengthwise like making a cinnamon roll. Pinch the edge to seal. Form the dough into a ring and place in the prepared bundt pan, seam side up. Cover and allow dough to rise another hour.
  6. Preheat oven to 350 degrees F.
  7. Bake 30-35 minutes, until an internal temperature of 190 degrees F is reached. Allow the cake to cool 10 minutes before removing to a cooling rack.
  8. Make the glaze: Whisk together the sugar and milk. Pour over the cooled cake. Decorate with the colored sugar/sprinkles.

*This recipe is adapted from Michelle at http://www.browneyedbaker.com/king-bundt-cake/*

King's 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 baked this month:

Bica Bundt Cake by Patty’s Cake

Coconut Spice Mini Yeasted Bundts by Passion Kneaded

Cornish Saffron Cake by Food Lust People Love

Czech Poppyseed Crown Coffee Cake by The Queen of Scones

Guinness Bread Bundt Cake by I Love Bundt Cakes

Healthy Vegan Bundt Cake by Bizcocheando

Hot Cross Bundts by All That’s Left Are The Crumbs

Irish Butter Cheesy Bread Bundt by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice

Jasmine Tea Savarin by Sneha’s Recipe

King’s Bundt Cake by Sew You Think You Can Cook

Lemon and Blackberry Savarin by A Day in the Life on the Farm

Champagne Poached Pear Crepes

You’ll find a theme this week on the blog. A bubbly theme perfect for that lovebird holiday coming up next week.

Of course, I’m talking champagne and Valentine’s Day.

I’ll start with a recipe that’s borderline brunch and dessert. Crepes!

Champagne Poached Pear Crepes | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Pears are poached in champagne for an elegant filling. That poaching liquid then becomes a stunning sauce for the delicate pancakes. For extra decadence, serve with vanilla ice cream!

If you’re particularly prepared, you can make the pears and accompanying champagne sauce ahead of time.

Champagne Poached Pear Crepes

Ingredients for pears:

  • 3 C champagne
  • 2 C water
  • 1 C sugar
  • 1/2 vanilla bean
  • 5 pears, peeled

Ingredients for crepes:

  • 1 1/3 C milk
  • 1 C flour
  • 3 tbsp butter, melted
  • 3 eggs
  • 1 tbsp sugar
  • pinch of salt

Steps:

  1. In a large pot, combine champagne, water, and sugar. Slice the vanilla bean in half, scrape out the seeds and put them in the pot along with the pod. Bring to a boil over medium-high heat. Reduce the heat to low and add the pears. Cook 30-40 minutes, until the pears are fork tender. Remove the pears and set aside. Reduce the poaching liquid to 2 C worth. Remove the vanilla bean pod.
  2. Place the crepe ingredients in a blender and blend until smooth. Allow batter to reset 15 minutes.
  3. Pour 1/4 C batter into a small greased skillet. (I used non-stick cooking spray between each pancake) Swirl the pan around to create an even pancake. Once the pancake browns flip and cook another minute.
  4. To serve, slice the pears and arrange them in the center of the crepes. Fold the crepe over the fruit and top with the sauce. Add a scoop of vanilla ice cream if desired.

This recipe is adapted from Tara at http://tarasmulticulturaltable.com/champagne-pear-crepes/*

Champagne Poached Pear Crepes | Sew You Think You Can Cook (2) | http://sewyouthinkyoucancook.com