Nuts


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.

One of my favorite flavors is Almond. The flavor can be simple or complex depending on how it is used. This month, for Avid Bakers Challenge, we used it in some lovely little tarts. The crust and the filling both had almond flavors and ground almonds. And it was just right.

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Topped with slices of peach and drizzled with a simple sugar/milk glaze it was a perfect dessert. Simple, but possibly quite elegant. The only change I made in the recipe from King Arthur Flour was to drizzle the glaze over the peaches rather than place the peaches over the glaze spread on the tart. It cut down some on the sweetness, but not the flavor. I made 1/2 of the rcipe and ended up with 3 well filled tarts.

You can find the recipe on the KAF site. After you check out the recipe, check out the tarts from the other ABC members.

It’s PotLuck week at ICHH. And since we can choose any chef/cook we want from previous months I went with Bittman again. This time, something simple – COOKIES.

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    1/2 cup peanut oil or vegetable oil, 8 Tbl unsalted butter, softened
    1/2 cup granulated sugar Stevia
    1/2 cup packed brown sugar
    1/4 cup applesauce, or 2 eggs
    1 1/2 cups all-purpose flour
    2 cups rolled oats (not instant)
    1 cup (about 3 ounces) chopped dried apples, or other fruit
    1/2 cup chopped walnuts or pecans
    1/2 teaspoon ground cinnamon
    Pinch salt
    2 teaspoons baking powder
    1/2 cup almond milk, rice milk, or oat milk, or cow’s milk
    1/2 teaspoon vanilla or almond extract

Blend butter (or oil) with sugars. Add in the applesauce (or eggs) and mix until well blended.
Mix the dry ingredients. Alternating with the milk add to the sugar/oil/applesauce mix.
Stir in the vanilla.
Drop tablespoon sized mounds of dough onto an ungreased cookie sheet and bake at 375 degrees for 10 – 12 minutes until lightly browned. Cool on a rack. About 40 cookies. {Original Recipe}

These were pretty good. They are not very sweet but the pecans add a nice crunch and the apples add a little sweetness. They would also be good with dried cranberries. I think I would try and add a little PB next time for sweetness and fiber.

{Nutritional info: (each cookie) 106 calories, 7 g fat, Less than 1 g cholesterol, 11 carbs, less than 1 g fiber, 3 g sugar, 1 g protein.}
The recipe is from Bittman’s Food Matters page 290.

It is summer. That means fresh veggies and fruits everywhere you look. Except in my garden which seems to have decided NOT to produce any thing but tomatoes. So this summer I have to purchase most of the veggies. But getting fresh locally right now is not a problem. Next year….

One of the veggies easily obtainable right now is snap beans. SOOO much better than canned or frozen. And especially good with Donna’s pine nut brown butter.

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This is very easy to put together. Slowly brown about 2-3 Tbl unsalted butter over medium high heat until it is golden with a nutty fragrance. Add some pine nuts. Spoon over fresh steamed lightly seasoned snap beans. DONE!!!

The subtle sweetness and the soft crunch of the nuts is perfect with the beans. Oh, and there is the butter!!!! Try this one soon.

I’m pretty sure the other members of Wednesdays with Donna Hay enjoyed this one too, so check with

Gaye,

Chaya, and

Kayte who picked this week’s recipe.

You can find the recipe on page 86 of modern classics: Book 1

And if you want to join us on Wednesdays just leave me a comment. No pressure! Just fun!

Sorry for no picture. I am having trouble adding media right now. But the beans looked just like Kayte’s, Chaya’s, and Gaye’s.

    Jack Frost nipping on your nose,
    Yuletide carols being sung by a choir,
    And folks dressed up like Eskimos.

Okay!
First of all I bought the Chestnuts already roasted.
Jack Frost won’t be in the Deep South until about mid-January on a regular basis.
And if you dress up like an Eskimo now you will suffer from Heat Stroke.


But we are enjoying Chestnuts In Dorie’s…

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    Chocolate Caramel Chestnut Cake

This cake has been described as EPIC by some of my Twitter buddies. Luxurious! Interesting! Expensive! {Chestnuts are not cheap!!} But worth it. Here in Podunk one does not find chestnuts – of any kind – so I had to order. When I ordered, I ordered Chestnut Puree instead of Chestnut spread, but thanks to About.com French Food I was able to make my own. Whew!

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The cake is a lovely triple layer cake with milk chocolate/bittersweet chocolate ganache for filling and a bittersweet chocolate glaze. Between the layers are chopped chestnuts. And many bakers followed Dorie’s suggestion and frosted the chestnuts on top with gold dust. I ended up using pecans rather than the Chestnuts I bought. They weren’t good. So I used chopped pecans between the layers.

This cake was wonderful. The chestnut flavor of the cake with the textures of the filling and ganache. The chopped pecans between the layers. KEEPER!!

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This cake was chosen by Katya of Second Dinner for the bakers on Tuesday, November 3, 2009. and you can find the recipe on her blog.


NOW I am done with the TWD Catch-up!! Thanks, Dorie!!


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    And so I’m offering this simple phrase,
    To kids from one to ninety-two,
    Although its been said many times, many ways,
    Merry Christmas to you

Back in the 80s a favorite cake was a bundt cake called ‘Sock it me Cake’. It was a yellow cake with a nutty cinnamon swirl running through it. When I read the recipe for Nick’s Sour Cream Coffee Cake it reminded me a lot of that cake.

A slightly sweet yellow cake with a cinnamon, brown sugar, nut swirl. Or at least that was Nick’s ingredients. I decided to clear out my collection of streusel, swirl, and cake toppings. So my swirl had Nick’s ingredients plus cardamom, chocolate chips, nutmeg, and granulated sugar. I liked the cardamom and nutmeg in the swirl. I still have of the collection left. Maybe with some muffins?

The recipe can be found on page 232 of Malgieri’s the Modern Baker

And if you would like to bake along with this last section – Cakes – just visit the MB Challenge Website

Have you ever made Baklava? It is a syrupy, sweet mix of honey, spices, nuts, and phylo dough. Layers and layers of it!! It takes a while to make but it is always worth the effort – or so I’ve heard as I have never stepped up the the plate to make it. I want to! In the mean time try out this ice cream for Nuts Day for Phyl’s Ice Cream Week

I had first run across the idea when looking for a way to poach figs. When I found this page I started thinking about Baklava Ice Cream. As I researched I found lots of recipes so using one as a foundation I made it how I wanted it.

Baklava Ice Cream {adapted from Desert Candy}


    2 cups milk
    2 cinnamon sticks, broken in half (or 1 heaping tsp cinnamon)
    3 whole cloves (or 1/3 tsp ground cloves)
    1 cup heavy cream
    2 egg yolks
    2/3 cup sugar
    2/3 cup (2 oz) almonds, medium chop
    2/3 cup (2oz) pistachios, medium chop
    2/3 cup (2 oz) walnuts, medium chop
    2 tbl brown sugar
    1 tsp cinnamon
    1/4 cup honey
    3-4 sheets Phylo dough

Bring milk, sugar, whole cloves, and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
Strain the milk and discard the cloves cinnamon sticks.
Whisk egg yolks and a pinch of salt in a bowl. Return milk to a simmer, then add half of the milk to yolk mixture in a slow stream, whisking until combined well.
Add yolk mixture in a slow stream back to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Chill thoroughly in the refrigerator.
Freeze custard in ice cream maker until almost firm. At the last minute of churning, add the NUT MIXTURE {recipe below} into ice cream.
Chill in a container until firm.

NUT MIXTURE
Place the walnuts, cinnamon, and brown sugar in a bowl and toss together, drizzle in 2 tbl of melted butter and toss to coat. Working quickly, brush each sheet of fillo with some of the remaining melted butter and stack the fillo sheets on top of one another, fold the stack in half long-ways and brush again with melted butter. Cut the fillo sheets into small strips, match-stick size. Toss the fillo strips with the walnut mixture and spread on a greased or parchment-lined baking sheet. Bake the mixture until the walnuts are toasted and the fillo pieces are crisp but not burned, about 10-15 minutes. Put the nut mixture in a bowl. Set aside.

While the recipe I was adapting from added the honey to the nut/phylo mixture I did not add the honey to the mix because I wanted the honey to be a stronger flavor. I drizzled the honey over the top before serving.

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