Here it is the middle of the month already. And Christmas month at that. This year has just flown by. Lots of baking done this year and lots more to do before the year is out. Holiday Baking!!

Like this cake for Bundt Bakers.

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Peppermint is a major flavor this time of the year. Candy Canes are everywhere. On the tree. On the mantle. On the cake.

    3 c all-purpose flour
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1 3/4 c granulated sugar
    1 c vegetable or canola oil
    1/2 cup applesauce
    3 large eggs, room temperature
    1 tsp vanilla extract
    1 tsp peppermint extract {I think it could have used more.}
    1 c buttermilk
    1/4 tsp red food coloring
    GLAZE:
    3/4 c white chocolate chips
    3 Tbsp cream or half and half
    3/4 c powdered sugar
    1/2 tsp peppermint extract
    3 Tbsp crushed candy canes or star mints or soft peppermints

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the dry ingredients.
Grease and sugar the bundt pan.
Using a stand mixer, beat together oil, applesauce, and sugar until well mixed. Add eggs, one at a time, beating well after each addition. Add both extracts and beat well.
With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes. Scoop 1 1/2 to 2 cups of the batter into another bowl and add 1/4 tsp {or so} of red food coloring.
Pour half of the white batter into the bottom of the pan. Top with half of the red batter. Top with white batter.
Finish with the remaining red batter. Gently swirl the batter with a knife.
Bake for 50 to 55 minutes, or until the toothpick inserted in the center comes out clean.
Cool the cake for 2 minutes in the pan then carefully flip it upside down onto a cake plate. Cool cake completely before glazing.
GLAZE:
Melt chocolate and cream in a double boiler. Let cool slightly. Whisk in powdered sugar.
Drizzle over the cake. Let set for 1 minute.
Sprinkle with crushed peppermint.

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Original Recipe

I know you need more mint cakes for Christmas – wander thru’ these:
cvv

Our host this month was the lovely Laura Tabacca of The Spiced Life

Interested in learning more about us?? #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/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page HERE.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

When I was young RED was my favorite color. Red Coat. Red Cowboy Boots
But when I was older it changed to BLUE. Blue Shoes. Blue Coat. Blue car.
Now, I am older still and RED is back.

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52 photos: Gallery 32

I know I haven’t been here since we started a new chef but life has been crazy. So many directions we have had to take. I knew, to keep my sanity, I would have to slow down, breathe, and cook!! So I managed to fit in this Weeks Mystery Box Madness!! for IHCC. What is that, you ask. Well, once a month (and this a new treat with he group) we are given a list of ingredients. We pick one of our past/present chefs, pick at least three of the ingredients and and then cook or bake using them. This month we had:

    chocolate
    cherries
    cinnamon
    rolled oats
    couscous
    pomegranate
    curry
    coconut milk
    lentils
    hot peppers/chiles

Interesting mix, but in there I saw the makings of a curry. And I am always open to a curry. And Donna Hay had a perfect one to try.

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    Chicken Poached in Coconut Curry

As usual, Donna’s recipe was quick and easy.

    3 Tbl red CURRY paste
    6 chicken thighs, halved
    2 cups chopped sweet potatoes
    2 cups chicken stock
    1 1/2 cups COCONUT MILK
    1/4 cup cilantro leaves
    1/4 tsp dried CHILI flakes {I added this for a little heat}

Place the curry paste in a frying pan over medium-high heat and cook for 1 to 2 minutes or until fragrant.
Add the chicken and sweet potato to the pan and cook for another 2 minutes.
Add the stock and coconut milk and reduce heat to low.
Allow to simmer gently for about 12 minutes {Mine took about 20 minutes} until chicken and sweet potato are cooked.
Serve over steamed rice sprinkled with the cilantro leaves. Instead of steamed rice, I used COUSCOUS
So I managed to just get in four ingredients. Maybe the chilis were a cheat!!??

Overall it wasn’t bad. I like the mix of the chicken and the sweet potato. It is not a combo I would have thought of.

The recipe is from Donna’s new food fast and is on page 67.

Since every member of this group is creative I am anxious to see what their MYSTERY dish contained. Click on over the IHCC for their finds.

I like a good omelette. They are comforting, fun to make, and make a great simple meal when you don’t want to cook much. I have made lots of omelettes over the years. Usually a nice simple one with just cheese. Or maybe a few mushrooms and peppers. I have never made one with fish sauce and snow peas. But, again, Donna Hay has broadened my horizons with her asian chicken omelette with snow peas, bean sprouts and chilli

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This is a before I ‘slid’ it out of the pan. It kind of fell apart when it hit the plate.

I liked the fish sauce and brown sugar mixed with the eggs. Definitely a different taste there. But it was a little dry.

Sarah made the pick this week for Wednesdays with Donna Hay. The recipe came from Donna’s magazine (August/September 2013). If you would like the recipe just let me know and I will send it along.

Check with Sarah, Gaye, and Chaya for their asian omelettes.

THIS…

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    Cedar Falls, Arkansas

and/or this…

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    Cottonwood Lake, Colorado

and/or this….

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    Animas River, Durango, Colorado

makes me happy!

As long as it’s near water/mountains/waterfalls!!

But even better…THIS

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makes me the HAPPIEST!

52 Photos: Gallery 31

The Tuesday Bakers have made Rugelach before. Once for the original TWD and once for Baking with Julia. Both times they were good. And both times they were different. This time we made Rugelach and they were different again. This time they were just as tasty. This time they were gone in no time.

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The dough contained cream cheese, butter and flour which means it was rich and flaky. The filling was coconut, pecans, chocolate, and cherries. I almost left the cherries out but am glad I followed Dorie’s recipe. So good!! The dough rolled easily but the rugelach was really hard to cut. Sometimes I had Rugelumps!!–

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But they were good, too.

The recipe is on page 301 of Dorie’s new Baking Chez Moi

Did the other Doristas have fun with the rugelach? Check them out HERE!!

ANd if you want to join in just read THE RULES and come on! Lots of tasty treats to come.

There are just some things I would never think of. I am not an out-of-the-box person when it comes to cooking. But there are so many cooks/bloggers/friends out there that are that my box is at least getting a little bigger. Such is the case with this weeks Wednesdays with Donna Hay pick from CHAYA.

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Roasted carrots mixed with onions and cumin topped with dumplings with chives and parsley. It was delicious. The dumplings were light and fluffy and were just right with the soup. I only made 1/2 of the recipe of the soup and the dumplings but then made smaller dumplings so there would be plenty for leftovrs.

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The only change – I would add more cumin.

Visit with Chaya, Gaye, and Sarah for their soups. This one is definitely a repeat.

BTW the recipe is on Donna’s Site

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