#BundtBakers: Christmas Bundts

4ae7b-bundtbakerspost#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundt cakes with a common ingredient or theme. This month Sneha of Sneha’s Recipe asked us to bake a Christmas Bundt.

Every year my husband’s office has an all floor potluck the week of Thanksgiving.

This event is massive.

Every conference room gets transformed into a buffet of delicacies.

Employees and their families are all encouraged to attend and participate. Everyone is given a room to start in and after that you’re allowed to checkout the other rooms.

The rooms all have a theme, too. There are two traditional Thanksgiving rooms (last year I brought Papa’s Sweet Potato Casserole ). There’s an American room (thinks barbecue, wings, and chili), and Asian room (which is most popular and I’ve yet to even pop my head into it!), a European room, two dessert tables, a kids room with hotdogs and pizza, and more.

This year I told my husband to sign us up for a dessert so that I could share a bundt cake! He sent me the massive spread sheet and I searched for a dessert that I could fill with this month’s theme. Lemon bundt cake was my answer. I wasn’t originally thinking lemon, but I made it work!

I made a Cranberry Surprise Inside Lemon Bundt.

I unloaded about half a can of Pam into my beautiful bundt pan and it still stuck! I did my best to piece it together, crossed my fingers, and had my husband pick up a store bought lemon bundt cake as back up.

Come the morning, the cake had set together well enough that I figured, why not just bring it anyway. The boys and I, naturally, had to taste it first and it passed all approval ratings.

In my indecisiveness on bringing the cake or not I ran out of time to make a frosting, but, as you know by now, I don’t like frostings anyway.

Lemon Cran Bundt (kids)

Cranberry Surprise Inside Bundt Cake

Ingredients for the cake:

  • 1 bag (12 oz) fresh cranberries
  • 2 1/2 C sugar, divided use
  • 4 eggs
  • 2 egg yolks
  • 6 tbsp milk
  • 2 tbsp lemon zest
  • 2 tsp vanilla extract
  • 3 C cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 1/4 sticks butter, cubed, at room temperature

Ingredients for syrup:

  • 1/4 C sugar
  • 1/2 C lemon juice

Steps:

  1. In a pot, heat cranberries and 3/4 C sugar over medium-high heat until it reduces down to 1 1/4 C, 15-20 minutes. Let cool.
  2. Preheat oven to 350 degrees F. Heavily grease a 10 C bundt pan.
  3. In a small bowl, whisk the eggs, yolks, milk, lemon zest, and vanilla. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, remaining 1 3/4 C sugar, baking powder and salt. Beat in the cubed butter. Add the wet ingredients in 3 batches, mixing until incorporated, scraping the sides of the bowl.
  5. Fill bundt pan 2/3 full with batter. Spoon in the cranberry filling, making sure it doesn’t touch any of the edges. Top with remaining batter. Bake 60 minutes, until a toothpick inserted comes out cleanly.
  6. In a small saucepan, dissolve 1/4 C sugar in 1/2 C lemon juice over medium-low heat. Set aside.
  7. Poke the cooked cake, still in the pan, with a skewer and pour the syrup over the top. Let cool at least 10 minutes before unmolding onto a cooling rack. Let cool completely, wrap, and set overnight.

*This recipe is adapted from https://www.keyingredient.com/recipes/153248/lemon-cranberry-bundt-cake/*

Lemon Cranberry Inside Bundt Cake for #BundtBakers from Sew You Think You Can Cook

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

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

Almond Nougat Bundt Cake by Nunca es demasiado dulce

Bundt de Noel by All That’s Left Are The Crumbs

Baileys Hot Chocolate Bundt Cake by Making Miracles

Cinnamon Bun Bundt by Living the Gourmet

Chestnut Praline Coffee Bundt Cake by The Queen of Scones

Christkindl Gluhwein Bundt Cake by I Love Bundt Cakes

Eggless Semolina Tutti Fruity Cake by Sneha’s Recipe

Gingerbread Bundt Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Italian Cream Bundt Cake by Palatable Pastime

Mini Chocolate Ganache Bundts with Peppermint Crunch by Cookaholic Wife

Maple Walnut Bundt Cake by Bizcocheando

Pineapple Upside Down Bundt by A Day in the Life on the Farm

Polenta Bundt Cake by Katin špajz

Rich Chocolate Bundt Cake with Cake Truffles by Sweet Sensations

Sorrel Mini Bundts by Passion Kneaded

Spicy Gingerbread Bundt by Food Lust People Love

Xmas Bundt Cake by La mejor manera de hacer

Hot Cocoa Cookies

I was going to take my sweet time in writing the blog post for these cookies, until last Thursday happened.

Last Thursday I attended a cookie swap mom’s night out with my MOPS group. <link>

There were prizes awarded for best decorated and best tasting.

Guess who brought the best tasting cookie?

If you’re thinking, “Well if it wasn’t you than this is a terrible story.” You’d be right. It was me!

I had shared a Facebook video of some chocolate cookies with marshmallows and chocolate icing and sprinkles on my Facebook page with the caption “I know what I’m making for this year’s cookie exchange!”

And I did! And they were fantastic! They literally taste like a rich cup of hot chocolate, the real stuff.

So now I’m typing this post up on my phone in the Whole Foods parking lot while the boys take a late afternoon nap.

This recipe makes 39 cookies.

Hot Cocoa Cookies

Ingredients for cookies:

  • 1 stick butter
  • 1 bag (12 oz) semi-sweet chocolate chips
  • 1 1/2 C flour
  • 1/4 C cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1 1/4 C brown sugar
  • 1 1/2 tsp vanilla extract
  • Mini marshmallows (2-3 per cookie) or 20 large marshmallows

Ingredients for icing:

  • 2 C powdered sugar
  • 1/4 C cocoa powder
  • 1/2 stick butter, melted
  • 1/4 C hot water
  • 1/2 tsp vanilla extract
  • Sprinkles

Steps:

  1. In a small saucepan over medium-low heat melt the butter and chocolate. Let cool.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment beat together the eggs, sugar, and vanilla until combined. Add in the melted chocolate and mix well. Slowly incorporate the dry ingredients. Refrigerate an hour to over night.
  4. Preheat the oven to 325 degrees F. Line cookie sheets with silipat mats.
  5. Using a tablespoon measure scoop batter and roll into balls. Place on the prepared baking sheets and gently flatten. Bake 12-15 minutes, until they just start to set.
  6. Meanwhile, cut marshmallows in half.
  7. Remove cookies from the oven and press 4-6 mini marshmallow halves or 1 large marshmallow half on top of each cookie, cut side down. Return to oven for 2-3 minutes.
  8. Allow cookies too cool on the baking sheets.
  9. Make the icing: Combine ingredients and spoon over cooked cookies. Decorate cookies with sprinkles before the icing sets. Allow the finished cookies to cool 30 minutes before storing and serving.

*This recipe is adapted from Glory at http://www.glorioustreats.com/2013/12/hot-cocoa-cookies.html*

Hot Cocoa Cookies | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#CranberryWeek: Cranberry Cream Cheese Bars

It’s the final day of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’ve been sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

My husband chipped away at the dish full of cranberry cream cheese bars with a warmed serving after the boys went to bed. I think he used it as his source of energy before tackling the dishes from dinner. 😉

I on the other hand, would have a little bit in the morning around 10 am. You know, when my first breakfast has worn off but it’s too close to lunch to have a second breakfast.

Cranberry Cream Cheese Bars for #CranberryWeek from Sew You Think You Can Cook (1)

I really like desserts that are acceptable for my mid-morning snack. The crust of these bars is made of oats – breakfast. The filling involves cream cheese – breakfast. Cranberries are a fruit – breakfast!

I liked eating my cranberry deliciousness with whipped cream, but no one would complain if you served yours with vanilla ice cream.

Cranberry Cream Cheese Bars

Ingredients:

  • 2 C flour
  • 1 1/2 C old fashioned oats
  • 1/2 C brown sugar
  • 1/4 C + 1 tbsp sugar, divided use
  • 1/2 tsp cinnamon
  • 2 sticks butter, softened
  • 1 block (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 C key lime juice (or lemon juice)
  • 1/2 tsp vanilla extract
  • 1 can (16 oz) whole berry cranberry sauce
  • 2 tbsp cornstarch

Steps:

  1. Preheat oven to 350 degrees F. Grease a 9″ x 13″ baking pan.
  2. In a large bowl, mix the flour, oats, brown sugar, 1/4 C sugar, cinnamon, a pinch of salt, and the butter with a hand mixer. Set aside 1 1/2 C. Press the remaining mixture into the prepared pan. Bake 12 – 15 minutes, until golden. Set aside.
  3. In a large bowl, beat the cream cheese with a hand mixer until fluffy. Add in the condensed milk, key lime juice, and vanilla extract. Mix until smooth. Spread over the baked crust.
  4. In a small bowl combine the cranberry sauce, cornstarch, and remaining tablespoon of sugar. Evenly distribute over the cream cheese.
  5. Top with the remaining oat mixture.
  6. Bake 40 – 45 minutes, until golden.

*This recipe is adapted from Danelle at https://www.letsdishrecipes.com/2014/12/cranberry-cream-cheese-bars-with-quaker-whole-grain-oats.html*

Cranberry Cream Cheese Bars for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other great cranberry recipes:

Cranberry Bliss Bars (Starbucks Copycat) from Family Around The Table

Cranberry Clementine Gin from Culinary Adventures with Camilla

Cranberry Clusters by The Freshman Cook

Cranberry Cream Cheese Bars from Sew You Think You Can Cook

Cranberry-Pistachio Dark Chocolate Bark from Books n’ Cooks

TBD from Palatable Pastime

Panettone from Caroline’s Cooking

You Make Me Blush Cocktail by A Day in the Life on the Farm

Warm Cranberry Punch from Everyday Eileen

 

#CranberryWeek: White Cheddar and Cranberry Dip

It’s day three of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’re sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I made this dip last year at Christmas and it was enjoyed by all. Who doesn’t love a dip in a bread bowl!? I held on to it hoping that #CranberryWeek would indeed return in 2017.

White Cheddar and Cranberry Dip for #CranberryDip from Sew You Think You Can Cook

The photos taken at my parents’ house last year were not worth editing and I knew I’d have to make this dip again. It’s still delicious – the cheddar cheese has a bite that challenges that of the fresh cranberry while the cranberry sauce lends just a back-note of sweetness.

White Cheddar and Cranberry Dip

Ingredients:

  • 1 1/2 C shredded extra-sharp white cheddar cheese
  • 1/2 C shredded Gruyere cheese
  • 1 block (8 oz) cream cheese, at room temperature
  • 1/2 C fresh cranberries
  • 1/4 C cranberry sauce
  • 1 sourdough boule loaf

Steps:

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together shredded cheese and cream cheese until combined. (Option to reserve some of the cheddar cheese for topping.) Fold in the cranberries and cranberry sauce.
  3. Create a bowl from the sourdough by cutting the top and scooping out the insides, leaving enough thickness for a wall. Cube up the removed bread for serving.
  4. Pour cheese mixture into the bread bowl. Place on a baking sheet and bake 30 minutes. Top with reserved cheese, if desired, and broil until golden.
  5. Serve with cubed sourdough bread, vegetables, and crackers.

*This recipe is adapted from https://californiagoldminer.com/recipe/white-cheddar-cranberry-dip*

White Cheddar and Cranberry Dip for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other great cranberry recipes:

Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline’s Cooking

Cranberry Almond Chicken Salad Wraps from Family Around The Table

Cranberry Cheeseball by The Freshman Cook

Cranberry Cobbler from Cookaholic Wife

Cranberry Gremolata from Culinary Adventures with Camilla

Cranberry Orange Relish from Books n’ Cooks

Jellied Cranberry Sauce from Palatable Pastime

Orange Cranberry Sweet Rolls from A Kitchen Hoor’s Adventures

Pear Holly Cocktail from Bear & Bug Eats

Roasted Green Beans with Cranberries from Making Miracles

Slow Cooker Cranberry BBQ Chicken from Jonesin’ For Taste

Slow Cooker Cranberry Pot Roast from Everyday Eileen

White Cheddar and Cranberry Dip from Sew You Think You Can Cook

White Chocolate Cranberry Blondies from House of Nash Eats

#CranberryWeek: Cranberry Cider Punch

It’s the second day of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’re sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

Cranberry Cider Punch for #CranberryWeek from Sew You Think You Can Cook

Do you have a themed beverage at your holiday gatherings?

I’ve done one for The 4th of July and for Auburn game day (both of those a sangria). Surprisingly, I’ve not done one for Thanksgiving or Christmas! How is that possible?!

This punch I’m sharing for #CranberryWeek is non-alcoholic, but that doesn’t mean you can’t add a little something to it should you desire.

The simple syrup created for this drink uses brown sugar instead of granulated sugar, giving it a beautiful Autumn color. Star anise, cinnamon, nutmeg, and orange impart their flavor on the sweetener.

Burst cranberries provide a bit of pizzazz that dress this punch up for holiday season.

Cranberry Cider Punch for #CranberryWeek from Sew You Think You Can Cook (2)

Cranberry Cider Punch

Ingredients:

  • 1 C brown sugar
  • 1 1/3 C water, divided use
  • 3 cinnamon sticks
  • 2 star anise pods
  • 1/2 small clementine peel
  • 1/4 tsp nutmeg
  • 1 C fresh cranberries
  • 3 C apple cider
  • 1 1/2 C cranberry juice
  • 1 bottle (12.7 oz) ginger beer

Steps:

  1. Make simple syrup: In a small saucepan, combine brown sugar, 1 C water, cinnamon sticks, star anise, clementine peel, and nutmeg. Bring to a low boil until sugar is dissolved. Allow to cool.
  2. Put cranberries and remaining 1/3 C water in a small skillet. Heat over medium-high heat, stirring occasionally, until the cranberries burst. Remove from heat.
  3. In a pitcher (or punch bowl), combine the cider, cranberry juice, 2/3 C simple syrup, and ginger beer. Gently stir to combine.
  4. Serve over crushed ice and garnish with burst cranberries.

*This recipe is adapted from Jessica at https://www.howsweeteats.com/2014/11/cranberry-cider-punch/*

Cranberry Cider Punch for #CranberryWeek from Sew You Think You Can Cook (3)

Be sure to check out these other great cranberry recipes:

Cranberry Chicken Salad Wrap by Making Miracles

Cranberry Dijon Ham by Cookaholic Wife

Cranberry Cider Punch by Sew You Think You Can Cook

Cranberry Margaritas by A Kitchen Hoor’s Adventures

Cranberry Orange Wild Rice by Jonesin’ for Taste

Fresh Cranberry Muffins by Family Around the Table

Pickled Cranberries by Culinary Adventures with Camilla

Salad with Cranberry, Pear, Walnuts and Gorgonzola by Palatable Pastime

#CranberryWeek: Cranberry Swirl Bread

Welcome to #CranberryWeek, hosted by Caroline of Caroline’s Cooking. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

National Cranberry Day November 23rd – which is Thanksgiving Day this year. Thanksgiving is my favorite holiday. I love the extended weekend with family and friends. I love cooking all day (all week, really) and enjoying a plateful of the best sides of the year.

Last year’s #CranberryWeek was such fun – I’d made 3 of those recipes within the month and can’t wait to see what everyone is sharing this year.

Cranberry and Walnut Swirl Bread for #CranberryWeek from Sew You Think You Can Cook (1)

To kick off this week I’m sharing a beautiful bread perfect for you holiday morning. The bread itself is sweet, flaky, and buttery. The swirl is tart with walnuts providing texture.

Cranberry and Walnut Swirl Bread for #CranberryWeek from Sew You Think You Can Cook (2)

Cranberry Swirl Bread

Ingredients for bread:

  • 1/2 C milk
  • 1/2 C water
  • 1/3 C butter, cubed
  • 3 – 3 1/2 C flour
  • 1/3 C sugar
  • 1/2 tsp salt
  • 1 pkt (0.25 oz) instant yeast (I used Red Star Platinum)

Ingredients for filling:

  • 1 C chopped fresh cranberries
  • 1/4 C water
  • 1/4 C brown sugar
  • 1 tbsp butter
  • 1/2 tbsp white vinegar
  • 1/2 C chopped walnuts (optional)

Steps:

  1. In a small saucepan, heat the milk, water, and butter over medium-low heat until butter is melted. Remove from heat and allow to cool down to 120 – 130 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix together 1 C flour, sugar, salt, and yeast. Add the warm milk mixture and mix 2 minutes at medium speed. Add the remaining flour and switch to the dough hook. Knead until the dough comes together around the hook and pulls away from the bowl.
  3. Place dough in a greased bowl. Cover and keep in a warm place until doubled in side, about an hour. (I put mine in the microwave.)
  4. Make the filling: In a small saucepan, heat cranberries, water, and brown sugar over medium heat, until cranberries are soft. Turn off the heat and stir in the butter, vinegar, and walnuts. Allow filling to cool.
  5. Punch down the dough and turn out onto a floured surface. Roll into a rectangle. Spread the filling on the dough, leaving a 1/2″ border on all sides. Roll, like cinnamon rolls. Cut in half and place into two greased 9″ x 5″ loaf pans. Cover and let rise in a warm place, about 45 minutes.
  6. Preheat oven to 350 degrees F.
  7. Bake bread 40 – 45 minutes, until an internal temperature of 190 degrees is reached.

*This recipe is adapted from https://www.tasteofhome.com/recipes/cranberry-swirl-loaf*

Cranberry Swirl Bread for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other great cranberry recipes:

Cranberry Apple Cider Sangria from Culinary Adventures with Camilla

Cranberry Apple Pecan Bread from Cookaholic Wife

Cranberry Apple Pie from House of Nash Eats

Cranberry Butter from Family Around The Table

Cranberry Coffee Cake from A Day in the Life on the Farm

Cranberry Loaf from Making Miracles

Cranberry Moscow Mules from Books n’ Cooks

Cranberry Mousse Chocolate Dessert Bowls by The Freshman Cook

Cranberry Swirl Bread from Sew You Think You Can Cook

Double Chocolate Cranberry Almond Bark from Frugal Pantry

Frosted Cranberries from Bear & Bug Eats

Pear Frangipane Tart with Cranberries from Caroline’s Cooking

Roasted Cranberry Chicken Salad from A Kitchen Hoor’s Adventures

#FantasticalFoodFight: Shortbread Cookies

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Good morning, everyone.

I think I have a problem.

I’ve joined another blogging group! Sarah of Fantastical Sharing of Recipes decided to start up this new food party when The Secret Recipe Club came to a close. Maybe she has a problem too!

But it’s not a bad problem.

Who ever decided problem had to have a negative connotation?

Anywho.

The solution to our problem? Cook/bake, eat, and write. It’s always nice when problem has a simple solution.

This month everyone is baking shortbread cookies!

shortbread-cookies-sew-you-think-you-can-cook

My mom loves to bake cookies and I knew it’d be the perfect activity to do with Firecracker when she came to visit. We did a Salted Caramel Shortbread cookie and he loved to help cut out the fun Christmas shapes and sprinkle the salt on the caramel frosted buttery cookie.

shortbread-cookies-sew-you-think-you-can-cook-2

Don’t let the tears fool you, Treat enjoyed his cookie, too! Firecracker decided that he didn’t like the caramel on the cookie so we decorated them in a variety of methods. Stars and reindeer received full caramel treatment, trees got a drizzle, and the wreaths were left plain.

shortbread-cookies-sew-you-think-you-can-cook-3

This recipe makes approximately 4 dozen cookies, depending on cookie cutter size.

Salted Caramel Shortbread Cookies

Ingredients:

  • 3 sticks butter, softened
  • 3/4 C sugar
  • 1 tsp vanilla extract
  • 3 1/2 C flour
  • 1/2 tsp salt
  • 1 bag (14 oz) caramels, unwrapped
  • 2 tbsp milk

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. Mix in the vanilla until incorporated then add the flour in stages until a smooth dough is achieved.
  2. Wrap dough in plastic wrap and refrigerate at least 30 minutes.
  3. Preheat oven to 350 degrees F.
  4. Roll out dough to 1/4″ thickness on a floured surface. Cut out shapes using cookie cutters, place on a baking sheet an inch apart. Keep any unused dough in the refrigerator while working.
  5. Bake cookies 14 minutes, until lightly golden. Place on cooling racks.
  6. Combine caramels and milk in a microwave safe bowl. Microwave 1-2 minutes, stirring every 30 seconds until smooth. Spoon caramel onto cookies, spreading to the edges. If caramel gets too hard, simply reheat.
  7. Sprinkle cookies with Kosher salt while the caramel is still warm. Return cookies to a cooling rack.
  8. Store cookies in an airtight container, use wax paper to divide the layers.

*This recipe is adapted from http://www.bettycrocker.com/recipes/salted-caramel-shortbread-cookies/9716f0d7-ce05-4740-b402-f80a95daeff5*

Salted Caramel Shortbread Cookies for #FantasticalFoodFight from Sew You Think You Can Cook

To see all of the other Fantastical Shortbread Cookies click here:  

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