#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

Shrimp and Grits

Today is Mardi Gras and I am better prepared for it this year! Last year I scrambled to find something festive to post. That ice cream was such a hit I even made it again this year with improved execution even! It’s amazing what a year in the kitchen can do to one’s intuition. As they say, “Practice makes perfect.”

But on to this year:

Instead of looking at doing something festive I decided to do something cultural. New Orleans has the biggest parties for Mardi Gras – celebrating for the entire week! Cajun and Creole cuisine reign supreme in southeast Louisiana. These popular food cultures include favorites such as beignets, gumbo, jambalaya, and po’ boys. I decided on shrimp and grits. There’s a little more work and takes more time than I’d typically do for a weeknight dinner, but the effort was absolutely worth it and the kitchen smelled amazing, too. We absolutely loved this dish and it made for great leftovers, too.

This dish makes 6-8 servings!

Shrimp and Grits

Ingredients:

  • 2 lb shell-on, deveined shrimp
  • 1/4 C vegetable oil
  • 1/3 C flour
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (6oz.) tomato paste
  • 1 1/2 tsp creole seasoning
  • 1 bay leaf
  • 1 tsp lemon juice
  • 1/2 tsp Worcestershire sauce
  • 2 1/2 C milk
  • 1 tsp salt
  • 1 1/2 C uncooked quick-cook grits

Steps:

  1. Make shrimp broth: Peel shells off the shrimp and put in a pot. Cover with 4 C water and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain, pressing on the shells. Reserve broth and discard shells.
  2. Heat oil in a dutch oven over medium-high heat. Whisk in the flour. Cook for 8 minutes, stirring constantly until a light brown. Add the onion, celery, bell pepper, and garlic. Cook until tender, about 5 minutes. Stir in the tomato paste. Add in 2 C of the shrimp broth from Step 1. Scrape the bottom of the pan. Add in the Cerole seasoning, bay leaf, lemon juice, and Worcestershire. Reduce heat to low and cook 45 minutes, stirring occasionally.
  3. In a pot over medium-high heat, bring milk and 2 1/2 C of water, and salt to a boil. Reduce heat to low and stir in the grits. Cook 10-12 minutes.
  4. Add shrimp to the pot and cook about 10 minutes, or until the shrimp is cooked through. Add as much of the remaining shrimp broth as needed to reach desired consistency.
  5. Serve shrimp overtop the grits.

*This recipe is adapted from Angela at http://www.myrecipes.com/recipe/creole-shrimp-grits*

Shrimp and Grits | Sew You Think You Can Cook

Mardi Gras Ice Cream

As a food blogger I feel obligated to present a dish on Fat Tuesday. I’ve never really celebrated Mardi Gras in all it’s glory and never had a King’s Cake until a few weeks ago when a coworker brought one into the office. As luck would have it I found the plastic baby – which means I’m responsible for bringing in next year’s cake. Unfortunately for them we’ll have moved to Ohio by then. So I thought I’d bake a treat and bring it in this year. And of course blog about it – two birds, one stone.

I was hoping to find something simple and these King’s Cake Bars caught my eye. Unfortunately my execution of said bars was abysmal. I think I over mixed the dough for the base and I managed to forget both the vanilla and cinnamon in the cream cheese filling. I used a smaller casserole dish than recommended so my baking time was considerably longer (2x as long!) and came out domed which caused the glaze to run down to the sides of the casserole dish. But, it did flatten out once it cooled. And even though I sprayed the pan and the dough is almost half butter it would not come up.

After the frustration subsided, I thought it’d be fun to make an ice cream. The cream cheese filling reminded me of cheese cake (cream cheese, egg, sugar) so I decided to try a cheese cake ice cream base with cinnamon. I garnished the ice cream with purple, green, and yellow sprinkles to play up the holiday. (I was too nervous to stir sprinkles into the ice cream machine for fear of resulting in streaky brown coloring.)

I have to admit, I was worried I messed up this recipe too. I used too small of a pot and didn’t temper the eggs enough so my custard had a few lumps. But, I decided to strain it and keep going. I’m glad I did because this ice cream is so delicious – it’s rich and creamy with great flavor from the cinnamon.

Cinnamon Cheese Cake Ice Cream

Ingredients:

  • 2 C half-and-half
  • 1/2 C heavy whipping cream
  • 1 C milk
  • 1 1/4 C sugar
  • 2 eggs
  • 8 oz cream cheese, at room temperature and cubed
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Steps:

  1. Heat the half-and-half, cream, and milk in a large saucepan over medium heat until it reaches 175 degrees F, but do not let boil. Whisk in sugar until dissolved.
  2. In a small bowl whisk eggs. Take about 1/4 C of the hot milk mixture and whisk into eggs to temper them. Constantly whisking, add eggs to milk. Cook over low heat, whisking, until the mixture thickens and reaches 160 degrees F.
  3. Pour custard through a fine strainer (I opted to line mine with a coffee filter, but I don’t think it was necessary) into a glass bowl. Whisk in the cream cheese until melted and smooth.
  4. Place the bowl of custard in a bowl of ice water to cool and stir for two minutes. (Don’t let the water into the custard.) Stir in vanilla and cinnamon. Remove from ice bath, cover, and place in fridge overnight.
  5. Follow ice cream maker instructions and freeze.

This recipe is modified from Taste of Home.

Mardi Gras Ice Cream Mardi Gras Ice Cream 2