Baking


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:
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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.

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.

If you like a little sweet and a little sour then you will like this little tart. The tartness of the fresh cranberries. The sweetness of the meringue and the strawberry jam. The crunch of the tart crust. What’s not to like?

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Not the prettiest pics, but ……

What Dorie has given us is a simple meringue filled with cranberries and baked in a strawberry lined sweet crust. Simple. I only made 1/2 of the recipe and ended up with two 4″ tarts {instead of pie plates I used tarts}which was quite enough for two of us.

P1050614Definitely a repeat!

BTW you can find the recipe HERE, but you really need to buy Dorie’s new book and enjoy ALL her wonderful recipes. And this one is on page 135 of Baking Chez Moi

If you want to join in the Tuesdays with Dorie/Baking Chez Moi – fun just check out The Rules. We bake twice a month. No commitment. Just lots of tasty treats.

AND if you want to see the other Dorista’s tarts they are HERE.

This month’s theme for Bundt Bakers is BOOZY BUNDTS. Rum, Vodka, liqueurs, moonshine, anything that is boozy.

I think most of the time when one makes a boozy bundt it is with rum. Being from the south we tend to go more toward the comforting drinks like bourbon. Papa used to like a little shot of Southern Comfort in the afternoons. Dad was all in for Wild Turkey. Me, well, I don’t drink but I always kept something in the house for others. I was WELL prepared when Lauren of From Gate to Plate choose her flavor of the month. I just had to find the right cake. And what is more southern than Sweet Potatoes and Pecans?

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Fall is pecan season. And sweet potato season. Bourbon is always in season. I couldn’t think of a better way to celebrate fall than with this cake. And then add a Bourbon Syrup. Yes, please!

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Ingredients:

    3 tablespoons finely chopped pecans
    1 1/2 cups firmly packed brown sugar
    1/3 cup butter, softened
    2 eggs
    1 cup cooked sweet potatoes { 1 good sized one}
    1 teaspoon vanilla
    2 3/4 cups all purpose flour
    3/4 cup milk
    1/3 cup bourbon
    1 tablespoon baking powder
    1 teaspoon pumpkin pie spice
    3/4 teaspoon salt

Heat oven to 325°.
Butter a 10 or 12 cup Bundt” Pan. Sugar the pan well. Sugar puts a nice sweet crust on the cake. Sprinkle bottom and up sides of pan with the chopped pecans.
In a large mixing bowl, mix brown sugar, butter, and eggs until very light and fluffy. Add sweet potatoes {potato can be baked in the oven or in the microwave. You could use canned but they may be too sweet} and vanilla;
mix very well. Add all remaining ingredients; mix well.
Gently spoon into prepared pan.
Bake at 3250 for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Remove from pan; cool completely on rack.

Bourbon Drizzle:

    1 cup sugar
    1/2 cup water
    1 tsp butter
    1/2 tsp vanilla
    2 Tbl bourbon

Bring sugar and water to a boil in a small saucepan. After 5 minutes add butter, vanilla, and bourbon. Cook until nice and syrupy. {If you over-cook it it will turn to concrete when cools on the cake!}

The bourbon taste is in the background and not very strong. The sweet potato flavor is the more pronounced. {Adapted from Bundt Classics}

It didn’t last long…..

Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado

Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate

Baba au Rhum by Terri at Love and Confections

Banana Bourbon Bundt Cake by Linda at Brunch with Joy

Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook

Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake

Chocolate Baileys Bundt Cake by Beatriz at I Love Bundt Cakes

Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands

Chocolate Guinness Bundt by Veronica at My Catholic Kitchen

Chocolate Guinness Bundt Cake by Patricia at Patty’s Cake

Chocolate Khalua Bundt Cake by Lauren at Sew You Think You Can Cook

Chocolate Kahlua Bundt Cake with Kahula Glaze by Tanya at DessertStalking Blog

Coffee Baileys Bundt Cake by Kathya at Basic N Delicious

Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner

Gingerbread Rum Bundt cake by Laura at Baking in Pyjamas

Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor

Grand Marnier and Tangerine Bundt Cake by Carola at En la cocina de Caro

Irish Coffee Bundt Cake by Laura at The Spiced Life

Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen

Lemon Rum Bundt by Catherine at Living the Gourmet

London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love

Peach Brandy Pound Cake by Renee at Magnolia Days

Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic

Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm

Rum Pudding Cake by Rebekah at Making Miracles

Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones

Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker

Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

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.

Remember the little girl in “POLTERGEIST”?

    “They’re back!”

and while we aren’t scary, like the ghosts, we are persistent. WE are the bakers of TUESDAYS WITH DORIE a baking group that first started back in 2007 with just Lauri and then Jules when they received the book, Baking From My Home To Yours BFMHTY for short, and decided to bake their way through all of Dorie Greenspan’s luscious, decadent, delicious recipes. 500 bakers later….. after lots of new friendships and lots of new baking skills we are baking our way through another of Dorie’s books Baking Chez Moi – collection of goodies from Dorie’s kitchen in France that she has collected from friends, chefs, bakers, and some she has developed herself. Admittedly not ALL of the 500 are back for this second round of deliciousness but some of us are and I know there will be plenty of NEWBIES to join in.

Our first official recipe is a little ‘cakey’ cookie from Lille, France.

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These are a simple little sugar cookie, not too sweet, topped with a quick lemon glaze. A glaze that you can leave plain or tint them. They are perfect with a cup of tea or coffee.

The recipe is on page 272 of Baking Chez MoiBig thanks to Lauri, Jules, and Steph for rounding us all up again for another great baking adventure. More good times, good friends, and good treats to come!!!

IF you want to join us the RULES are on the TWD page. No pressure, no commitments, just lots of good things!!

I know I haven’t been with the group much, the Baking with Julia group, but somehow life got crazy and I wasn’t baking as much. And then I actually did make this tart and then forgot to post it. So better late than never!

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I made just one small tart. Just for me. I ate it. It was WONDERFUL! Is there anything better than caramelized onions? Why, yes, there is. Caramelized onions with bacon!!

This was super simple. A small disk of puff pastry covered in “melted” onions mixed with cream and bacon. Done!!

You can see the rest of the tarts by clicking over to Baking With Julia. And you should try this. Really!!

Recipe is on page page 426 of Baking with Julia and was contributed by Michel Richard.

It is THAT time of year. FALL!! Time for pumpkins, sweet potatoes, apples, cranberries. And just in time for the holiday season we have these sweet and tasty rolls.

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A basket of these sweet and spicy pumpkin cranberry rolls perched beside the turkey and dressing seems just perfect. The recipe calls for crystallized ginger, which I left out, and dried cranberries as well as your usual pumpkin pie spices: cloves, cinnamon, and ginger. I only made 1/2 a batch because I wasn’t sure how the family would like them. Guess I will need to make more before Thanksgiving, and probably Christmas. The recipe calls for using a muffin tin to help keep their round shape but I think they would make great pull apart dinner rolls or loaves. With lots of melting butter!

The recipe is from King Arthur Flour

The round-up of the Avid Bakers’ Rolls can be found on Avid Baker’s Challenge after 3 November.

    Stop by and enjoy!!

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