#BundtBakers: Sprinkles

4ae7b-bundtbakerspostThis 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. Sprinkles BundtTo 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:

  1. Preheat oven to 350 degrees F. Grease a bundt pan.
  2. 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.
  3. 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.
  4. 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.
  5. Decorate with sprinkles!

Pistachio Sprinkle 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:

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

Vegetable Pot Pie

Pi Day is celebrated every March 14 by math fans around the world – and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the “Pi Moment of the Century”. The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years – a once in a lifetime moment for most of us. How cool is that?

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This year I’m happy to be celebrating this nerdy, foodie holiday with a collection of 20 other fantastic bloggers. Hooray for not stuffing my face with pie all by myself!

Last year I made a quick pie at the last minute with only three ingredients.

There have been a lot of sweets happening in the Sew You Think You Can Cook kitchen lately and while I’ve discovered a new love for almost anything chocolate I needed to step away from the sugar and try my hand at a savory pie.

I’ve had my eyes on this easy veggie pot pie from Mom’s Test Kitchen ever since she was my assignment for Secret Recipe Club 11 months ago. With it being Lent AND pi(e) day, I finally had the perfect excuse to whip up this easy dinner.

If you feel cheated out of pie day by my savory direction, be sure to check out the list of more traditional pies (and not so traditional ones) at the end of this post.

A big thank you to Terri of Love and Confections for gathering us all together for some nerdy deliciousness.

Vegetable Pot Pie

Ingredients:

  • 2 cans (8 oz) refrigerated crescent roll dough
  • 2 tsp seasoning blend, divided use (I used Penzey’s Frozen Pizza Seasoning)
  • 1 can (10.75 oz) cream of celery soup
  • 1 can (10.75 oz) cream of potato soup
  • 1/3 C milk
  • 1/2 C frozen peas
  • 1/2 C frozen corn
  • 1/2 C diced carrots

Steps:

  1. Preheat oven to 375 degrees F.
  2. Arrange 1 can of crescent rolls on the bottom of a lightly greased 9″ pie dish, points of the triangles in the center. Sprinkle with 1 tsp of your seasoning blend. Bake 6 minutes.
  3. In a saucepan over medium-high heat combine soups, milk, veggies, and remaining seasoning blend. Season to taste with S+P. Pour pie filling into the partially baked crust.
  4. Top pie with second can of crescent rolls, arranging the triangles so the the points meet in the center. Lightly spray the top of the dough with cooking spray, sprinkle with a little bit of Kosher salt and more seasoning blend (optional). Bake 20-25 minutes, or until crust is golden and cooked through.

*This recipe is adapted from Jaime at http://momstestkitchen.com/2014/03/easy-vegetable-pot-pie.html*

Veggie Pot Pie | Sew You Think You Can Cook

Enjoy a slice of one of these fantastic pies today:

Apple Pear Pie with Crumble Topping from Baking and Creating with Avril

Apple Rhubarb Strawberry Pie from Food Lust People Love

Buffalo Chicken Shepherd’s Pie from Healthy. Delicious.

Chocolate Mousse Pie from A Day in the Life on the Farm

Chocolate Silk Pie from Famished Fish, Finicky Shark

Coconut-Pistachio Pie from The Spiffy Cookie

Curried Lamb Potpie from Culinary Adventures with Camilla

Fresh Strawberry Pie from Taste Cook Sip

Hillbilly Apple Pie from My Catholic Kitchen

Kentucky Derby Pie from Kelli’s Kitchen

Mixed Berry Slab Pie from Making Miracles

Peach-Blueberry Pie from The Redhead Baker

Salted Honey Pie from girlichef

Sicilian Ricotta Pie from Cake Duchess

S’Mores Brownie Pie from Cheese Curd in Paradise

Strawberry Daiquiri Pie from Love and Confections

Thin Mint Pie from Amy’s Cooking Adventures

Top Secret Derby Pie from A Kitchen Hoor’s Adventures

Triple Berry Pot Pie from {i love} my disorganized life

Pie Day 02

#BundtBakers: Caramel

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This month’s edition of #BundtBakers is a little different. No, you won’t notice anything unique about this month compared to any of the previous #BundtBakers events but behind the scenes I’ve gotten to try my hand at hosting! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

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

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

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

Chocolate Caramel Apple Bundt 1

Chocolate Caramel Apple Bundt Cake

Ingredients:

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

Steps:

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

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

Chocolate Caramel Apple Bundt 2

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

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

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

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

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

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

Caramel Banana Bundt Cake by Kathya of Basic N Delicious

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

Caramel Chocolate Bundt Cake by Natalia of Principiando en la Cocina

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

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

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

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

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

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

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

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

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

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

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

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

Crescent Calzones

What do you do when your attempt a fancy dinner fails and there’s no time for take-out? Crescent Calzones! (Even better when your husband keeps you calm in the kitchen, makes you laugh, and helps you cook!)

Crescent Calzones 1 Crescent Calzones 2 Crescent Calzones 3 Crescent Calzones 4 Crescent Calzones 5 Crescent Calzones 6

An Original Recipe

Crescent Calzones

Ingredients:

  • 1 can crescent rolls (will yield 4 calzones)
  • 1/4 – 1/2 C jarred marinara sauce
  • 1 C shredded mozzarella cheese
  • 1/4 C packed spinach leaves
  • 12 slices pepperoni
  • 2 tbsp olive oil
  • 2 tsp Herbs de Provence
  • 1/2 tsp kosher salt
  • 1 tbsp cornmeal

Steps

  1. Preheat oven to 350 degrees F.
  2. Pinch together two crescent triangles to create a rectangle. Do this four times.
  3. Fill each rectangle with sauce, cheese, pepperoni, and spinach. Only do this on one half so you can fold over the remaining dough. With a fork, crimp the dough together. Cut a slit in the top of the dough with a sharp paring knife. Place calzones on a baking sheet sprinkled with corn meal – you could simply spray the sheet with non-stick cooking spray if you want. Note: you can substitute whatever protein/veggies you’d like. It’s a pizza – the limits are only in your pantry/fridge!
  4. Brush each calzone with olive oil. Sprinkle with seasoning and salt.
  5. Bake 12-15 minutes (or according to crescent directions).

Crescent Calzones 7 Crescent Calzones 8

Mini Cinna-Crescent Rolls

For as long as I can remember, I’ve had cinnamon rolls for Sunday breakfast. Not the slave in the kitchen home made cinnamon rolls, the pre-made refrigerated dough in a can kind. My brother and I actually still prefer them to the “real thing”. Now that I’m “all grown up” and married, I still buy them! 

Before going to sleep last night, my husband was already looking forward to cinnamon rolls for breakfast. Unfortunately we didn’t have any. But I wasn’t about to disappoint! I had a can of crescent rolls so I decided to wing it. The experiment was successful so now the photographs won’t be going to waste! A blog post has been born. 🙂

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Mini Cinna-Crescent Rolls

Ingredients:

  • 1 can crescent rolls
  • 1/2 C brown sugar
  • 2 tsp cinnamon
  • 1 C powdered sugar
  • 1 tbsp + 1 tsp milk

Steps

  1. Preheat oven to 375 degrees F. Grease a 9″ round cake pan.
  2. Unroll crescent dough, making a rectangle out of two crescents. Over lap and press the seam together. Repeat making a total of 4 rectangles.
  3. Mix brown sugar and cinnamon.
  4. Top each rectangle of dough with a good heaping tablespoon of the brown sugar cinnamon mix. Roll along the longest edge. Cut into 1-2″ rolls. Place cut side down in cake pan. Bake for 15-18 minutes.
  5. Make frosting by whisking the powdered sugar and milk. Add more milk 1/4 tsp at a time if needed. Drizzle frosting over Mini Cinna-Crescent Rolls.

Mini Cinna 6