#BundtBakers: Sprinkles

August 20, 2015August 20, 2015 ~ lk529 ~ 33 Comments

4ae7b-bundtbakerspost This month #BundtBakers are baking cakes with sprinkles! #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 fun host is Terri of Love and Confections.

Surprisingly, I was stumped by the task. As much as I love Funfetti cake (I used to request it for my birthday in college) I thought, “There has to be something else I could do!” So I reached out to Kate and she provided me with this recipe for Pistachio Cake. To fit our sprinkles theme I used green sprinkles instead of food coloring. The cake is already a light green thanks to the pistachio pudding so my green sprinkles melted into the cake creating an almost zebra like pattern! I did take a photo of the sprinkles in the batter as proof that I did indeed use sprinkles in my cake! (Photographic evidence to the right.)

This August marks the first in 5 years that Kate and I aren’t making a birthday cake together. (Cue the tears.) Her birthday was last Thursday and mine is in 9 days. If we can’t be together I might as well use her mom’s recipe! And the real reason we (aka I agreed to Kate’s suggestion) chose this pistachio cake is because the birthstone for August is Peridot – a light, bright green. A perfect fit for our August Bundt.

Pistachio Sprinkle Bundt Cake

Ingredients:

1 box yellow cake mix
1 box pistachio instant pudding
4 eggs, beaten
1 1/4 C water
1/4 C vegetable oil
1 tsp almond extract, divided use
3/16 C sprinkles, plus more for decoration (optional)
1 1/4 – 1/2 C powdered sugar
3 tbsp milk

Steps:

Preheat oven to 350 degrees F. Grease a bundt pan.
In a large bowl whisk together cake mix and instant pudding. Add the eggs, water, oil, and 1/2 tsp almond extract until combined. Gently fold in the sprinkles, if using. Pour batter into prepared bundt pan.
Bake 37-40 minutes until a cake tester comes out cleanly. Allow cake to cool in pan at least 30 minutes before turning out onto a cooling rack.
Make the glaze: whisk together 1 1/4 C powdered sugar, 3 tbsp milk, and 1/2 tsp almond (or vanilla) extract. Add more powdered sugar if a thicker glaze is desired. Pour over completely cooled cake.
Decorate with sprinkles!

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:

Black Onyx Bundt Cake from Living the Gourmet

Bourbon Walnut Pound Cake from Magnolia Days

Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas

Bundt Cake Extra Chocolateado from la mejor manera de hacer…

Celebration Confetti Bundt Cake from Cali’s Cuisine

Chocolate Chip Cheese Cake from Tea and Scones

Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots

Chocolate Walnut Cake with Sprinkles from FoodJam

Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake

Crazy Coco Bundt Cake from Los Chatos Chefs

Eggless Vanilla Confetti Bundt Cake from SimplyVeggies

Funfetti Bundt Cake from Liv for Cake

Funfetti Bundt Cake from Recipes, Food & Cooking

‘Guild the Lily’ Bundt from Jane’s Adventures in Dinner

Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Jammin’ Jimmies Bundt from Noshing With The Nolands

Nutella Bundt with Nutella Glaze from Food Lust People Love

Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life

Orange Dreamscicle Confetti Cake from Our Good Life

Raspberry Ricotta Bundt Cake from Brunch With Joy

Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections

Sprinkled Jelly Donut Bundt Cake from Making Miracles

Sprinkles of Love Cake from A Day in the Life on the Farm

Strawberry Sprinkled Bundt Cake from The Freshman Cook

Triple Chocolate Zucchini Cake with Sprinkles from Baking and Creating with Avril

Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes

Vanilla Mini Bundts from Passion Kneaded

Watermelon Bundt Cake from Eat, Drink and Be Mighty

#SundaySupper: Pool Party

August 2, 2015August 2, 2015 ~ lk529 ~ 29 Comments

It’s August! Can you believe that?! Now’s the time to polish off those summer bucket lists before school is back in session. (If that affects your household anyway.) That’s why this weekend’s Sunday Supper theme of Pool Party is a perfect fit! I connect even more with the theme because my birthday is at the end of this month and I would always have a pool party!

If you’re throwing a poolside bash this month be sure to scroll past my recipe for a wonderful list of menu possibilities. A big thank you to the Sunday Supper Movement for hosting this event.

Fellow food bloggers, do you lie awake at night thinking about your food styling and photo props? I don’t often because I know I’m not quite at that level, but with this fun summer theme I had visions dancing in my head of how I would plate my pool party offering. I used my Kroger gift card and strolled down their seasonal aisle, where school supplies pushed barbecue dishes and water toys to half off prices. I picked up a yellow plate and a beach ball. I knew I’d use some of my son’s water table toys for extra water fun props. But how do I put all of these fun things in the background? I’d have to put out a quilt on the grass. Luckily the sun stayed behind clouds and the threat of rain held off for the day so I didn’t have any funky shadows. I absolutely loved the way my photos turned out – from the screen on my camera, that is. Once I sat down to edit I was slightly disappointed. The bright yellow ducks and orange pail were too hard to tone down without drowning out my food. Luckily I took a close up!

Salty snacks tempted me as whenever I’m at the beach or pool I want salt! Not sure if I’m the only one there. A Chex Mix with Goldfish would be cute to serve at a pool party. But, when I think pool party I think watermelon. Unfortunately, that is a fruit that is off limits to me now. Next up, berries. I hit Pinterest looking for a fun idea and was very close to making a fruit beach ball cookie cake. But that giant sugar cookie got me thinking dessert. Cupcakes would be easy to eat by the pool. The answer: Pink Lemonade Cupcakes!

These cupcakes are everything lemonade should be and thanks to the frosting they’re tartingly sweet.

Pink Lemonade Cupcakes

Ingredients for cake:

2 1/4 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 C room temperature butter (5 tbsp + 1 tsp)
1 1/3 C sugar
3 eggs
1/4 C thawed frozen pink lemonade concentrate
1 tsp vanilla bean paste (I used Nielsen-Massey)
3/4 C sour cream
1/4 C strawberry preserves/jam/spreadable fruit

Ingredients for frosting:

1/3 C softened butter (5 tbsp + 1 tsp)
4 C powdered sugar
1/3 C thawed frozen lemonade concentrate (or more as needed)
1/2 tsp vanilla extract
red food coloring (optional)

Steps:

Preheat oven to 350 degrees F. Line 21 cupcakes with liners.
In a bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar until fluffy. Add in eggs one at a time. Add in the lemonade concentrate, vanilla, sour cream, and strawberry preserves. Mix until combined. Add in the dry ingredients in 2-3 batches until fully incorporated.
Spoon batter into prepared cupcake tin. Bake 18-21 minutes, or until a toothpick inserted comes out cleanly. (Note: If one cupcake tin is on the bottom rack, I suggest rotating the cupcake tins halfway to prevent the bottoms of the bottom batch from burning.)
Allow cupcakes to cool 5 minutes before removing to a cooling rack. Let cupcakes cool completely before frosting.
Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment cream the butter with 1 cup of the powdered sugar. Add in the lemonade concentrate and vanilla and whisk until combined. Add the remaining powdered sugar. Add additional lemonade concentrate as needed. If using, add a couple drops of food coloring to achieve a pink frosting. Frost cooled cupcakes.

*This recipe is adapted from Alice at http://hipfoodiemom.com/2014/07/11/strawberry-lemonade-cake-for-a-guest-post/*

Refreshing Beverages and Cocktails:

Beermosas by eating in instead
Cantaloupe Margaritas by Palatable Pastime
Ginger Peach Sangria with Plums by Whole Food | Real Families
Lime and Ginger Cordial by Jane’s Adventures in Dinner
Lime in the Coconut Caipirinha by Cosmopolitan Cornbread
Limeade Splash by Our Good Life
Mojito Slush by Life Tastes Good
Pear and Cranberry Orange Cocktail by Hezzi-D’s Books and Cooks
Spiked Blackberry Lemonade by Serena Bakes Simply From Scratch

Appealing Appetizers and Snacks:

Chip and Dip Sunflowers by Cindy’s Recipes and Writings
Coconut Key Lime Cheesecake Dip by The Crumby Cupcake
Eggplant, Spinach and White Bean Dip with Homemade Cheddar Crackers by Caroline’s Cooking
Grilled Spicy Shrimp with Pineapple Aioli by A Gouda Life
Low-Carb Turkey Club Bites by Momma’s Meals
Roasted Jalapeno Hummus by Bobbi’s Kozy Kitchen
Spicy Cheesy Corn Dip by Brunch with Joy
Tropical Fruit with Moscato Glaze Quesadilla by Seduction in the Kitchen
Zesty Tex-Mex Shrimp Cocktail by The Weekend Gourmet

Super Sides and Salads:

BLT Pasta Salad by A Day in the Life on a Farm
Mexican Three Bean Salad by Tasting Page
Olive Tomato Salad by Magnolia Days
Superfood Crunch Salad by Food Done Light

Tempting Desserts and Sweets:

5 Fantastic Fruit Pops by Sunday Supper Movement
Butter Pecan M&M’s Magic Bars by Cupcakes & Kale Chips
Pink Lemonade Cupcakes by Sew You Think You Can Cook
Oatmeal Toffee Cookies by That Skinny Chick Can Bake
Sour Cherry Crumb Cake by Pies and Plots
Swim Ring Cakes by The Freshman Cook

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.

Blog-iversary 2

July 9, 2015July 9, 2015 ~ lk529 ~ 7 Comments

Today is my blog’s anniversary! This second year has flown by. In this past year I have gained an additional 77 followers and 357 Facebook friends.

I am still going strong with Secret Recipe Club and #BundtBakers (having missed only one month in each so far) and I continue to participate in Foodie Extravaganza and The Crazy Ingredient Challenge when my allergy restrictions allow it.

As if I didn’t have enough commitment on my plate I have added Blogger CLUE Society and The Sunday Supper Movement to my blogging community adventures. The latter has been a huge boost to not only my site’s traffic but also my social media accounts. If you’re a blogger looking for ways to venture out, I encourage you to join a group like these – the camaraderie you’ll find is more reward than you could imagine.

I feel like my blogging has grown over the past two years and my food photography has improved considerably (staying home with my son has definitely contributed to that as I now have natural light!), my photography editing skills have become second nature, and I think my story telling ability is on the rise. My efforts have even been rewarded when I was nominated for the Liebster Award!

For my blog-iversary I decided to try something that’s been on my culinary bucket list. Making marshmallow. I saw these adorable mini s’mores cheesecakes and knew that’s what I’d do to celebrate another blogging milestone. Unfortunately I don’t have a mini cheesecake pan – but how awesome is that?! – and didn’t think using cupcake liners would create the same impressive dessert. I decided to make a full size cheesecake. I increased the crust amount but didn’t think about the actual cheesecake, as a result my cake is very thin. However, the silky richness of the chocolate cheesecake doesn’t leave you feeling cheated. (If you want a thicker cake I’d suggest adding another 1/2 recipe to the filling.) To top this decadent cheesecake, homemade marshmallow frosting. If you have a blow torch I highly encourage you to take the s’mores factor to the next level. I simply garnished mine with extra graham cracker crumbs.

This cheesecake is sexy. Now there’s a word I’ve never used for food before! But seriously. Next time you want to impress your date make this cheesecake. It’s smooth, it’s rich, and it melts in your mouth.

S’mores Cheesecake

Ingredients for crust:

9 full sheets graham crackers
3 tbsp melted butter
1 tbsp sugar

Ingredients for cheesecake:

12 oz cream cheese, at room temperature
1/2 C sugar
3 tbsp unsweetened cocoa powder
1/4 tsp salt
1 egg
1 tsp vanilla paste (I used Nielsen-Massey)

Ingredients for topping:

2 egg whites
1/2 C sugar
1/8 tsp cream of tartar
1/2 tsp vanilla extract

Steps:

Preheat oven to 350 degrees F. Lightly grease a 9″ springform pan.
Place graham cracker sheets, butter, and sugar in a food process. Pulse until the mixture looks and feels like wet sand. Press into the pan evenly. Bake 5 minutes.
Reduce oven temperature to 325 degrees F.
In the bowl of a stand mixer, beat cream cheese and sugar until smooth. Mix in the cocoa powder and salt until combined. Add the egg and vanilla paste, mixing until incorporated. The mixture will look like chocolate pudding. Spread cheesecake filling on the crust.
Bake 25-27 minutes, or until set. Turn off the oven and crack the door. Allow cheesecake to cool completely before chilling in the refrigerator.
Whisk egg whites, sugar, and cream of tartar over a double boiler until the sugar is dissolved and the mixture is warm. Remove from heat. Beat using a hand mixer, starting on low and increasing speed to high, until mixture becomes white, thick, and sticky. Add the vanilla extract and beat until stiff peaks form. Gently spread over the chilled cheesecake.

*This recipe is adapted from Rachel at http://www.bakedbyrachel.com/mini-toasted-smore-cheesecakes/*

A BBQ Potluck

June 24, 2015June 24, 2015 ~ lk529 ~ 2 Comments

This month a smaller than normal group got together for some barbecue food. Due to scheduling conflicts with the neighborhood clubhouse we had to meet on a Thursday instead of a Tuesday. It’s also travel season now that school’s out. But that didn’t stop us from having some fantastic food!

Here is a sampling of the recipes brought to the BBQ potluck:

Pulled Pork: http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/
Apple Carrot Slaw: 1 red apple and 1 green apple cut into matchsticks juice 1 lemon, 3 C shredded carrots, 1/4 C chopped chives, 1 tbsp EVOO, 1 tsp sugar, 1/2 tsp salt, 1/4 tsp pepper, 4 oz Feta (crumbled)
Cherry Chipotle Baked Beans: https://sewyoucancook.wordpress.com/2015/06/05/hotsummereats-cherry-chipotle-baked-beans/
Mushroom Rice: 2 C minute rice, 1 stick butter, 1 can French onion soup, 1 can cream of mushroom soup, 2 cans water; place in a 9×13 casserole dish and bake 60 minutes at 350degF.
Strawberry Yogurt Cake: http://bakingwithblondie.blogspot.com/2012/04/fresh-strawberry-yogurt-cake.html

I am really excited for our meeting in a couple of weeks when we’re having breakfast!!

#BundtBakers: Lemons

June 18, 2015June 22, 2015 ~ lk529 ~ 30 Comments

This month #BundtBakers is celebrating the end of spring by baking bundts with lemons as the theme. I really love this theme as my biggest “issue” with dessert is that it can be too rich and heavy, but the use of lemons (and citrus) makes cake feel light and bright. Perfect for the upcoming summer season. A big thank you to Anne of From My Sweet Heart for hosting this month.

I know I’ve said this before but this cake might be my favorite one. It’s so bright, light, and addicting! The tart lemon glaze I made in lieu of frosting gives it that “one more bite” quality. I decided on a glaze so as to not hide the beautiful design of my awesome star bundt pan! There is one person who wasn’t interested in my cake though – the 11 month old in my house. I thought it’d be a good idea to slowly introduce him to sugar so he doesn’t get sick on his birthday. I’ve given him a couple bites of cookie – which he loved – but this cake didn’t pique his interest at all! We offered it a couple of times and he simply turned his head and pushed the fork away. The kid doesn’t know what he’s missing!

As much as I would have loved to eat that entire cake by myself I thought it would be smarter to share the love. With people who earned the extra calories! The first Friday of every month my husband’s Crossfit gym invites family members to watch the workout and join in a potluck. We came home with just two pieces of cake left – and had we stayed a little bit longer my plate would’ve been just crumbs.

Lemon Buttermilk Bundt Cake with Tart Lemon Glaze

Ingredients:

1/3 C room temperature vegetable shortening
2/3 C vegetable oil
2 tsp lemon extract
1 tsp vanilla extract
3 eggs
zest of 1 lemon
1 1/4 C flour
1 1/2 C cake flour
1 1/2 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 C buttermilk
juice of 1 lemon
3/4 C powdered sugar (you could increase this amount depending on juiciness of lemon and desired tartness of glaze)

Steps:

Preheat oven to 350 degrees F. Heavily grease bundt pan.
In the bowl of a stand mixer fitted with the whisk attachment, whisk together shortening, oil, and both extracts. Add in eggs, one at at time. Mix in the lemon zest.
In a large bowl sift together both flours, sugar, baking powder, baking soda, and salt.
Switch stand mixer attachment from the whisk to the paddle. Add 1/3 of the flour mixture to the stand mixer and mix until combined. Add half of the buttermilk and mix until combined. Repeat with another third of the dry ingredients, the rest of the buttermilk, and finishing with the last of the dry ingredients.
Pour batter into greased bundt pan. Bake 50 – 55 minute, until a cake tester comes out cleanly. Allow cake to cool in the pan.
Make the glaze: Whisk together lemon juice and powdered sugar. Pour over cake before serving.

*The cake recipe is adapted from Barry at http://www.rockrecipes.com/lemon-velvet-cake/*

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

Bee’s Knees Lemon Honey Bundt from Food Lust People Love

Blueberry-Lemon Breakfast Bundt from Cali’s Cuisine

Bundt Cake de Limón from La Mejor Manera de Hacer

Eggless Lemon Bundt Cake from Seduce Your Tastebuds

Extra Lemon Bundt Cake from Los Chatos Chefs

Lavender Lemon Cake from Magnolia Days

Lemon & Lime Cheese Bundt Cake from Un Mordisco Un Pecado

Lemon Apple Upside Down Bundt Cake from Simply Veggies

Lemon Basil Bundt Cake from Tartacadabra

Lemon Bundt Cake from Recipes, Food and Cooking

Lemon Confetti Bundt Cake from Our Good Life

Lemon Curd Bundt Cake with Lemon Glaze from I Love Bundt Cakes

Lemon Honey Bundt Cake from Brunch with Joy

Lemon Marble Bundt Cake from Jenny and Sweets

Lemon Poppy Seed Bundt Cake from Liv for Cake

Lemon Poppy Seeds Bundt Cake from La Cocina de Aisha

Lemon Poppyseed Bundt from A Day in the Life on the Farm

Lemon Rhubarb Bundt Cake from From Gate to Plate

Lemon Ricotta and Poppyseed Bundt Cake from Spice Roots

Lemon Ricotta Bundt Cake from Love and Confections

Lemon-Cranberry Poppyseed Bundt Cake from Take A Bite Out of Boca

Mini Limoncello Bundts from Living the Gourmet

Pink Lemon Pound Cake from Making Miracles

Pink Lemonade Bundt from Jane’s Adventures in Dinner

Rhubarb Pound Cake Bundt with Lemon Glaze from Brooklyn Homemaker

Soft Lemon Rosemary Bread from Passion Kneaded

Spring Strawberry Lemon Bundt Cake from Adventures in All Things Food

Strawberry Lemonade Bundt Cake from Baking and Creating with Avril

Sweet Lemon Bundt with Blackberry Glaze from From My Sweet Heart

All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

#BrunchWeek: Pear Coffee Cake and Fruit & Cheese Salad

May 7, 2015May 9, 2015 ~ lk529 ~ 12 Comments

Welcome back to the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca.

I couldn’t celebrate a week of brunch without another variation of my very popular coffee cake and when Woot Froot was announced as a #BrunchWeek sponsor I knew I’d utilize the fruit they sent. Because peaches and nectarines (what they’re most famous for) aren’t in season until next month, we received sliced pears and destemmed grapes. I decided to use the pears in my coffee cake! After many bundt baking attempts at putting foods in cakes I tossed the chopped pears in flour (and cinnamon for good measure).

I have made this coffee cake so many times and have done so using either sour cream or yogurt – we’ve even used lemon Greek yogurt once in a pinch! I saw another opportunity to use a sponsored product – Stonyfield Organic yogurt! (I buy their YoBaby yogurts for the little man, and it’s definitely his favorite food.) I used whole milk vanilla yogurt in this coffee cake and it’s absolutely delicious, a great accompaniment to the pears!

I like to top my coffee cakes with a crumble that includes oats. Conveniently enough Bob’s Red Mill provided participating bloggers with a bag of old fashioned rolled oats!

Not only am I sharing my coffee cake recipe today – I’m using Cabot Cheese White Oak Cheddar in a fruit salad! The way I figured it, people often eat fruit with their cheese plate so why not combine it in a sweet and savory dressing.

Pear Coffee Cake

Ingredients for topping:

3/8 C flour
1/3 C Dixie Crystals Brown Sugar
1/2 tsp cinnamon
pinch of salt
2 1/2 tbsp butter, at room temperature
1/4 C rolled oats

Ingredients for cake:

2 C + 1 tbsp flour, divided use
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, at room temperature
1 C Dixie Crystals Granulated Sugar
2 eggs
2 tsp vanilla extract
1 C whole milk vanilla yogurt
1 C peeled and diced pears
1/2 tsp cinnamon

Steps:

Make the topping: whisk together the flour, sugar, cinnamon, and salt. Using your fingers, break the butter into small pieces and combine with the topping. After combined add the oats. Set aside.
Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla.
Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
Toss pears in remaining flour and cinnamon.
Assemble the cake: Place half of the cake batter in the prepared cake pan. Evenly distribute the pears and top with remaining batter. Top the cake with the topping from step 1.
Bake for 65 minutes, or until a knife comes out cleanly.
Allow cake to cool for 5 minutes and remove the cake from the pan by the foil. Serve your cake with fruit & cheese salad (recipe below)!

Fruit & Cheese Salad

Ingredients:

3 C chopped pears
2 C sliced red grapes
1 Fuji apple, diced
6 oz White Oak Cheddar Cheese, cubed
1/4 C apple cider vinegar
1/4 C extra virgin olive oil
1/4 C agave nectar
1 1/2 tsp vanilla extract
2 tbsp fresh basil, chiffonade

Steps:

In a large bowl, toss together fruit and cheese.
In a small bowl, whisk together vinegar, olive oil, agave, and vanilla. Season to taste with salt.
Dress fruit salad with the dressing and add in the basil. Keep cold.

*The dressing recipe is modified from Michael at http://www.foodnetwork.ca/recipe/fruit-salad-with-savoury-dressings/12917/*

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

BrunchWeek Beverages:
Grape Mojito from The Spiffy Cookie.

BrunchWeek Egg Dishes:
Caramelized Onion, Kale, Bacon and Cheddar Strata from Love and Confections.
Kale and Toasted Quinoa Egg White Scramble from Take A Bite Out Of Boca.
Breakfast Enchiladas from Cooking in Stilettos
Croque Madame Breakfast Casserole from Bread Booze Bacon.
Rainbow Chard and Cheddar Cheese Frittata from My Catholic Kitchen.

BrunchWeek Breads, Grains and Pastries:
Perfect French Toast from Quarter Life (Crisis) Cuisine.
Oat Breakfast Cookies from Pink Cake Plate.
Cinnamon Oatmeal Pancakes with Spiced Pear Syrup from The Redhead Baker.
Cinnamon Crumb Coffee Cake Muffins from Making Miracles.
Classic Buttermilk Pancakes from That Skinny Chick Can Bake.
Bacci Bread and Pear Pudding from A Day in the Life on the Farm.
Pear Coffee Cake and Fruit & Cheese Salad from Sew You Think You Can Cook.

BrunchWeek Main Dishes:
Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.

BrunchWeek Fruits, Vegetables and Sides:
Chilled Strawberry Soup from The Suburban Soapbox

BrunchWeek Desserts:
Orange Blossom Olive Oil Cake with Mango Citrus Glaze from Taste Cook Sip.
Walnut Meringue Banana Mess from Jane’s Adventures in Dinner.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

#BundtBakers: Hidden Surprise

April 16, 2015April 20, 2015 ~ lk529 ~ 37 Comments

This month #BundtBakers issued quite the challenge but the result is a great collection of 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 Hidden Surprise and our creative host is Anshie of SpiceRoots.

When I told my mom the theme she laughed and asked what I was going to do! I’ve been very forth coming in my bundt baking failures – most of which had to do with attempting to put something inside the cake. Cherry pie filling didn’t stay in the middle of the pan but sunk to the bottom creating a pseudo-frosting in my All-American Chocolate Cherry Pie Cake. My attempt at an “upside down” bundt using orange segments for a Mimosa Cake ended up having almost dissolved citrus randomly strewn about the cake. The white chocolate chips I placed in my Green Velvet cake sunk to the bottom and created a catastrophe in trying to dislodge the cakes from the pans.

The plan for this month was to find a cake recipe with a hidden surprise that is supposed to be baked in a bundt pan. I wasn’t about to get all creative this time around! A hidden surprise cake is creative enough with trying to invent my own. I’m not a professional baker or cake recipe developer! And you know what, it worked! Well… kinda… some of the cake stuck to the pan but I was able to get enough to take some pictures. And no one would know, except that I just told you. I brought my slightly mangled cake to a potluck and no one seemed to mind. I was surprised to find that I was only bringing two pieces of cake back home with me – good thing I left a slice for my husband! And hey, on the bright side, I didn’t have to make a frosting. Sure, a frosting would have definitely covered up the imperfections, but my filling acted like a frosting for me. And I don’t care for overly sweet desserts and this cake did not need the extra frosting. But, by all means, go ahead and make some chocolate frosting for a more beautiful bundt.

Chocolate Cheesecake Filled Peanut Butter Bundt

Ingredients:

1 C peanut butter
2 1/2 C sugar, divided use
6 eggs, divided use
2 tsp vanilla extract, divided use
2 tsp baking powder
2 C + 2 tsp flour, divided use
1/2 C milk
8 oz cream cheese
2 tbsp cocoa powder

Steps:

Preheat oven to 325 degrees F. Heavily grease a bundt pan.
In the bowl of a stand mixer, beat together peanut butter with 2 C sugar until combined. Add in 1 tsp vanilla extract and 5 eggs, one at a time. Mix in the baking powder. Add 1 C of flour and mix until combined. Add the milk. Once combined add the remaining 1 C of flour.
In a large bowl, use a hand mixer to combine the cream cheese, cocoa powder, remaining 1/2 C sugar, 1 egg, 1 tsp vanilla, and 2 tsp flour.
Pour half of the cake batter into the prepared bundt pan. Top with the chocolate cream cheese filling, be sure not to touch the edges. Cover the filling with the remaining batter.
Bake cake 60 – 70 minutes, or until a knife inserted comes out clean. Allow cake to cool before removing from the mold.

*This recipe is adapted from Miriam at http://overtimecook.com/2014/03/25/peanut-butter-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:

Almond Crunch Cake by Renee at Magnolia Days

Balsamic Strawberries Bundt Cake by Terri at Our Good Life

Banana Maple Bundt Cake with Chocolate Star by Samantha at Un Mordisco Un Pecado

Black and White Surprise Bundt Cake by Patricia at Patty’s Cake

Chocolate and Vanilla Polka Dot Bundt by Kelly at Passion Kneaded

Chocolate Bundt Cake with Oreo Cheesecake Filling by Mary at Recipes, Food and Cooking

Citrus Raspberry Bundt by Tara at Noshing With The Nolands

Confetti Zebra Cake by Julie at Eat, Drink, Be Mighty

Cookie Dough Bundt Cake by Olivia at Liv for Cake

German Mozarthupf by Jelena at A Kingdom for a Cake

Graham Cracker Bundt Cake with Key Lime Cheesecake Swirl by Tux at Brooklyn Homemaker

KitKat Surprise Bundt Cake by Shilpi at Simply Veggies

Lemon Blueberry Van Halen Bundt by Stacy at Food Lust People Love

Orange and Strawberry Jam Bundt Cake by Deepti at Baking Yummies

Pear and Blue Cheese Bundt by Jane at Jane’s Adventures in Dinner

Polka Dot Bundt Cake by Linda at Brunch with Joy

Raspberry Filled Lemon Bundt by Wendy at A Day in the Life on the Farm

Real Nutella Bundt Cake by Laura at Baking in Pyjamas

Savory Monkey Bread Stuffed Bundt by Andrea at Adventures in All Things Food

Sour Cream Boozy Hazelnut Bundt Cake by Pam at Sidewalk Shoes

Spring Break S’mores Cake by Margaret at Tea and Scones

Strawberry Cheesecake Bundt Cake by Kathya at Basic N Delicious

Strawberry Twinky Bundt Cake by Beatriz at I Love Bundt Cakes

Strawberry Swirl Cream Cheese Pound Cake by Kris at Big Rigs ‘n Lil’ Cookies

Surprise Bundt by Esti at Mummy & Cute

Surprise Filled Chocolate Bundt Cake by Anna at Media Ración Doble, Por Favor

Surprise Inside Carrot Bundt Cake by Rebekah at Making Miracles

Triple Lemon Bundt Cake by Avril at Baking and Creating with Avril

Tropical Surprise Bundt Cake by Anshie at Spice Roots

#BundtBakers: Chocolate

February 19, 2015February 19, 2015 ~ lk529 ~ 32 Comments

4ae7b-bundtbakerspost Could there be a more perfect theme to February’s #BundtBakers post? I think not! This month we’re talking chocolate. All things chocolate – in any shape, color, or form. #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 host is Tanya of Dessert Stalking.

I often pair the theme with some sort of chocolate cake so I wanted to “branch out”, if you will. And with Valentine’s Day I thought I’d embrace the holiday. I had the most amazing cake pictured in my head. A White Chocolate Chip Studded Red Velvet Cake with a Chocolate Cream Cheese Frosting.

It still makes me cry a little inside when I look at the cake that I ended up making. I’ve tried to embrace it by giving my cake a clever title: How the Grinch Stole Valentine’s Day.

Let me give you a little background:

I made my grocery list for the long weekend. I do this in two stages. I first make a list in the order of my weekly menu. I put question marks next to items I need to doublecheck. I then rewrite the list in an order that follows the grocery store floor plan (all produce written together, dairy together, meat, etc.). There was a question mark next to “red food coloring.” I completely missed it. I did not check the status of my red food coloring. Turns out, red was the only color no longer in my possession.

And it was snowing. Not only does this Florida girl prefer to wait to leave the house until the roads have been treated but taking a 7 month old to the grocery store for a quick trip doesn’t exist. And taking a 7 month old to the grocery store in the snow for a quick trip just doesn’t seem smart. Or worth it!

I asked my personal red velvet cake expert (my friend Tara) what the batter would look like without food coloring. Because there’s so little cocoa powder in the batter I didn’t think it’d look particularly pretty. She told me it’d probably be a pinkish brown. In retrospect, that might have been better!

I messaged my husband saying it looked like I was making a velvet cake. Little did he know that I’d already started brainstorming other ideas. I’ve seen blue velvet cakes all over the internet and they’re stunning. (Come football season I’ll be giving it a shot with some orange frosting!) But then I thought about doing green velvet. With St. Patrick’s Day being the next holiday I figured, “why not?” I put out a vote to my fellow #BundtBakers and green was winning by a long shot. What sealed the deal was my husband saying “Use a different color! Oh do green do green!”

I’m pretty sure there are recipes out there for green velvet cake – you might start to see a lot of them in March. I didn’t look for one and followed the recipe I’d planned on using for red velvet. I am challenged when it comes to using food coloring – always have been. Unfortunately I didn’t use enough dye to make a green in the shade I was hoping for. Sure, it’s a “shamrock” green but with my brown chocolate cream cheese icing it looked pretty drab.

I also ran into a chocolate chip problem! (Notice, I didn’t put them in the recipe – if you know the trick to incorporating them please share it with me!) The white chocolate chips all fell to the bottom/top and stuck to the pan. Thankfully I was using my Bundt Duet Pan and one of the two cakes still came out nicely.

The rest of the batter I used to make 12 cupcakes. Those poor babies have missing bottoms and probably should have been turned into cake pops. (If I were still living in FL I would have called my baking buddy Kate and something magically creative would have unfolded, I have no doubt.)

The cake, while ugly, was perfectly moist and tasted as red velvet cake should.

How the Grinch Stole Valentine’s Day

Ingredients for the cake:

1 stick unsalted butter, at room temperature
2 C sugar
1 C vegetable oil
4 eggs, whites and yolks divided
1 1/2 tbsp vanilla extract
1 tsp white vinegar
food coloring
3 C cake flour
1 tsp baking soda
2 tbsp unsweetened cocoa powder
1/2 tsp salt
1 C buttermilk, at room temperature

Ingredients for the frosting:

1 pkg (8 oz) cream cheese, at room temperature
1/2 stick butter, at room temperature
1 tbsp vanilla extract
3 C powdered sugar
1/2 C cocoa powder

Steps for the cake:

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, beat together the butter and sugar until creamy. (It’ll get fluffy first – keep mixing.) Add in the vegetable oil until combined. Add the egg yolks and vanilla. Add the vinegar and food coloring.
In a large bowl whisk together the flour, baking soda, cocoa powder, and salt.
Add 1/3 of the dry ingredients to the wet ingredients until combined. Add 1/2 of the buttermilk. Repeat and finish with the last 1/3 of the dry ingredients.
Whisk the egg whites until white and foamy. Gently fold into the batter.
Pour cake batter into well greased cake pan(s). Bake according to chart:

7. Allow cake to cool in the pan.

Steps for the frosting:

In the bowl of a stand mixer, beat together cream cheese and butter until combined. Mix in the vanilla extract, sugar, and cocoa powder. Beat until combined and fluffy.
Frost cakes when they’re completely cooled.

*The cake recipe is adapted from Sally at http://sallysbakingaddiction.com/2015/02/09/red-velvet-layer-cake-with-cream-cheese-frosting/ and the frosting recipe is adapted from Caroline at http://chocolateandcarrots.com/2014/07/chocolate-cream-cheese-frosting*

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

Apricot Almond Bundt Cake with Dark Chocolate Ganache by Cassandra at Cassie’s Kitchen

Blackforest Bundt Cake by Anshie at SpiceRoots

Chocolate and Almonds Bundt Cake by Kathya at Basic N Delicious

Chocolate and Lavender Bundt Cake by Aisha at La Cocina de Aisha

Chocolate and Rose Bundt Cake by Lara at Tartacadabra

Chocolate Buttermilk Bundt Cake by Beatriz & Mara at I love Bundt Cakes

Chocolate Covered Strawberry Bundt Cake by Julie at Eat, Drink, and Be Mighty

Chocolate Crumb Bundt by Catherine at Living the Gourmet

Chocolate Custard Floating Island Bundt Cake by Jelena at A Kingdom For a Cake

Chocolate Honeycomb Bundt by Sue at Just Sew Sue

Chocolate Irish Cream Bundt by Anne at From My Sweet Heart

Chocolate Orange Bundt Cake by Tux at Brooklyn Homemaker

Chocolate Pound Cake by Renee at Magnolia Days

Chocolate Strawberry Pound Cake by Wendy at A Day in the Life on the Farm

Cider White Chocolate Bundt Cake with White Chocolate Glaze by Patricia at Patty’s Cake

Dark Chocolate Pomegranate Bundt Cake by Linda at Brunch with Joy

Devil’s Food Chocolate Bundt Cake by Tanya at DessertStalking Blog

Double Chocolate Sour Cream Bundt Cake by Carola at En La Cocina de Caro

False Chocolate Bundt Cake by Anna at Media RaciÛn Doble, Por Favor

Guava and Chocolate Bundt by Kelly at Passion Kneaded

Kickin Chocolate Bundt Cake by Kaylin at Keep it Simple, Sweetie

Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts by Laura at The Spiced Life

Mars Bar Bundt by Tara at Noshing With The Nolands

Marshmallows Chocolate Bundt Cake by Shilpi at SimplyVeggies

Quadruple Chocolate Bundt by Stacy at Food Lust People Love

Red Velvet Bundt with White Chocolate Roses by Laura at Baking in Pyjamas

Sacher Bundt Cake by Esti at Mummy & Cute

Spicy Chocolate Mini Bundt Cake by Rocio at Kids & Chic

Triple Chocolate Buttermilk Bundt Cake by Teri at The Freshman Cook

Tunnel of Fudge Bundt Cake by Rebekah at Making Miracles

White Chocolate & Raspberries Bundt Cake by Samantha at Un Mordisco Un Pecado

#BundtBakers: Coconut

January 15, 2015March 3, 2016 ~ lk529 ~ 42 Comments

Today is the first #BundtBakers post of the new year! #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 coconut and our lovely host is Terri of Love and Confections.

I wasn’t sure I was going to participate in today’s bundt challenge because I’m allergic to coconut. But for Christmas I got not just one but two new bundt pans and I was itching to use them. I am now the ecstatic owner of the Bundt Duet Pan and the Garland Bundt Pan.

My husband’s birthday was last Friday and he loves Almond Joys, so I decided I could make bundtlettes for him (and #BundtBakers) and reserve one to be coconut free for me. (I should have saved me two, not just one!) Last year I tried making him Almond Joy Cupcakes which turned into Chocolate and Peanut Butter Cupcakes. So it was time for redemption. Yet again, I ran into frosting problems. It wasn’t a flavor/execution problem this time though! When I turned my bundtlettes out of the mold I realized there was no way I wanted to cover them up with frosting. They’re just too pretty! Turns out I didn’t have almond extract like I thought either. So instead, I made a ganache and garnished these little cakes with slivered almonds and coconut flakes. If you really want to play with the coconut flavor try adding 1/4 tsp coconut extract to the ganache!

This chocolate cake batter uses buttermilk and yields an incredibly rich, moist cake. My favorite part was the crusty edge.

I got six 1 C bundtlettes and one 2.5 C bundt out of this batter amount. According to the original recipe it will also make 24 cupcakes.

Almond Joy Bundtlettes

Ingredients:

2 C flour
2 C sugar
3/4 C cocoa powder
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
4 eggs
1 tbsp vanilla extract
1 C buttermilk
1 stick butter, melted and cooled slightly
4 oz semi-sweet chocolate chips
1/2 C heavy cream
slivered almonds, for garnish
sweetened coconut flakes, for garnish

Steps:

Preheat oven to 350 degrees F. Grease six 1 C bundtlettes and one 2.5 C bundt pan.
Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of a stand mixer until completely combine. Until it looks like a packaged cake mix!
Add in the eggs, vanilla, and buttermilk. Mix for a few seconds before adding in the butter; to prevent the eggs from scrambling if the butter is still hot. Batter will be thick.
Fill prepared bundt pans. Bake the bundtlettes for 25 minutes and the bundt for 30, or until a knife inserted comes out cleanly. Allow cakes to cool slightly in the pan before turning out onto a cooling rack.
Prepare ganache: In a microwave safe bowl, heat chocolate chips and heavy cream for 30 seconds. Stir. Repeat until mixture is smooth. While the ganache is still warm, pour over the cakes. Garnish with slivered almonds and coconut.

*This recipe is adapted from Kristan at http://www.confessionsofacookbookqueen.com/2013/03/almond-joy-cupcakes/*

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

Candy Bar Chocolate Coconut Bundt Cake by Terri from Love and Confections

Chocolate Italian Cake by Renee from Magnolia Days

Chocolate Chip and Key Lime Bundt Cake by Julie from Eat, Drink and Be Mighty

Coconut and Banana Bundt Cake by Victoria from Just One Bite Baking

Coconut Banana Bundt Cake by Kathia from Basic N Delicious

Coconut Carrot Bundt Cake by Anna from Media Racion Doble, Por Favor

Coconut Cream Bundt Cake by Andrea from Adventures in All Things Food

Coconut Hummingbird Bundt Cake by Patricia from Patty’s Cake

Coconut Milk Bundt Cake by Beatriz from I Love Bundt Cakes

Coconut Milk Bundt Cake by Samantha from Un Mordisco Un Pecado

Coconut Oil Pound Cake by Laura from The Spiced Life

Coconut Sugar Banana Cake by Jelena from A Kingdom for a Cake

Cranberries and Coconut Bundt Cake by Aisha from La Cocina de Aisha

Cranberry, Orange and Coconut Bundt Cake from Kids & Chic

German Chocolate Bundt Cake by Teri from The Freshman Cook

Glazed Chocolate Macaroon Bundt Cake by Stacy from Food Lust People Love

Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream by Cassandra from Cassie’s Kitchen

Gizzada Mini Bundts by Kelly from Passion Kneaded

Key Lime Coconut Cream Bundt by Wendy from A Day in the Life on the Farm

Mini Samoa Bundt Cakes by Rebekah from Making Miracles

Orange and Coconut Bundt Cake by Catherine from Living the Gourmet

Oreo Coconut Bundt Cake by Shilpi from Indian Curries/Stew

Pina Colada Bundt Cake by Jane from Jane’s Adventures in Dinner

Rhubarb n Rose Coconut Frosted Bundt Cake by Laura from Baking in Pyjamas

Rum Bundt Cake with Coconut and Lime by MB from Bourbon and Brown Sugar

Toasted Coconut and Sweet Potato Bundt by Margaret from Tea and Scones

Toasted Coconut Lime Bundt Cake with Chili Lime Glaze by Tux from Brooklyn Homemaker

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#BundtBakers: Booze

November 20, 2014November 20, 2014 ~ lk529 ~ 33 Comments

4ae7b-bundtbakerspost This month #BundtBakers is getting ready or the party season by using alcohol in our cakes and/or icings! #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 Booze and our happy host is Lauren of From Gate to Plate.

When it comes to alcohol, I like to hide my booze behind sugar and fruit. I am the stereotypical girl who likes her fruity drinks. And I do not drink beer. I’m pretty sensitive and definitely a lightweight so I don’t often find myself with a cocktail in hand. There are few drinks that I find worth it. But what I do love is Kahlua. In hot chocolate, over ice cream, in rootbeer, as a float. And now, in cake!

It was a no-brainier for me to select Kahlua as my booze choice. And this cake is strong! I was going to use Kahlua instead of milk in my buttercream but after tasting the crumbs of the cake the extra booze simply wasn’t necessary. What I love about this cake, other than the flavor, is the texture. When I picked it up I thought it was going to be too heavy and dense, but it’s not, it actually reminded me of brownies! Brownies with Kahlua! Topping the cake with vanilla buttercream is the perfect compliment and balances the booze well.

Chocolate Kahlua Bundt Cake

Ingredients:

2 eggs
1/2 C vegetable oil
1 1/2 tsp vanilla extract
3/4 C Kahlua
3/4 C milk
2 C sugar
2 C flour
1/2 C cocoa powder
1 tsp salt
1 1/4 tsp baking powder

Steps:

Preheat oven to 350 degrees F.
In the bowl of a stand mixer combine the eggs, oil, vanilla, Kahlua, milk, and sugar.
In a bowl whisk together the flour, cocoa powder, salt, and baking powder.
Add dry ingredients to the stand mixer in two batches, mixing until combined after each addition.
Pour cake batter into a greased bundt pan.
Bake 60 – 70 minutes, until a knife comes out cleanly.
Allow cake to cool completely before topping with vanilla buttercream frosting.

*This recipe is adapted from Elizabeth at http://www.thecollegiatebaker.com/2012/12/chocolate-kahlua-cake-with-white.html?m=1*