One of the fun things I remember about Spring Break, or summer vacation is the beach. Sand! Surf! Building a fire pit in the sand and toasting marshmallows. And using those marshmallows to make S’MORES!! Ooey! Gooey! Chocolate! Graham! Sticky Fingers! Laughing! Great memories!

Where am I going with this? This month’s Bundt Cake for Bundt Bakers.

The theme is HIDDEN SURPRISE. And after running into a recipe for a Graham Cracker cake I knew I had found my surprise.

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This cake made from graham crackers was just asking to be filled with CHOCOLATE AND MARSHMALLOWS,

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I tried two different methods to fill the cake. I made a trench in the batter and filled it with either chocolate chips or marshmallow fluff. The side I used the fluff on I put the chocolate chips in on top. The side with chocolate chips I put mini marshmallows on top. The fluff worked best. The minis just melted into the cake.

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Then I covered all of it with the rest of the batter and baked.

When it cooled I drizzled it with chocolate ganache and a warm marshmallow sauce.

    2 2/3 cups finely crushed graham crackers
    2/3 cup flaked coconut
    2/3 cup chopped pecans or walnuts
    1 1/3 teaspoons baking soda
    2/3 cup sugar Stevia in the Raw
    2/3 cup firmly packed brown sugar
    3 tablespoons butter, softened
    1/2 teaspoons vanilla
    5 eggs, separated
    1 1/3 cups sour cream
    Chocolate chips
    Marshmallow Fluff.

Heat oven to 325″. Grease and flour a 10 or 12 cup Bundt Pan.
In a small bowl, stir together graham cracker crumbs, coconut, pecans and baking soda. Set aside.
In a large mixing bowl, mix sugar, brown sugar and butter until light and fluffy. Add vanilla and egg yolks; mix well.
Add sour cream and graham cracker crumb mixture alternately to sugar mixture, mixing well after each addition.
In separate bowl, beat egg whites until stiff peaks form. Fold egg whites into cake mixture. {I have to tell you – at this point we almost didn’t have a cake because the batter was SO GOOD!!!}
Spoon about 1/3 to 1/2 of the batter into the pan. Let sit a couple of minutes then make a small trench in the middle of the batter all the way around. Fill the trench with chocolate chips. Then cover the chips with mini marshmallows. {I didn’t put any measurements for these because it is really up to you to decide how much you want. I used about 2 ounces of chips and 1/2 – 2/3 CUPS OF FLUFF. I wish I had used more of both.}
Cover the chips and marshmallow with the remaining batter.
Bake at 325 for 60 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Remove from pan; cool completely on wire rack.
Drizzle with your favorite chocolate ganache and a marshmallow sauce. {I used ONE adapted from the Wicked Noodle.}

    2 Tbl butter
    1 cup marshmallow fluff

Melt marshmallow fluff and butter in a saucepan whiisking until smooth. Using a fork drizzle mixture over cake.

I put the ganache on first and THEN the marshmallow sauce, but you could do it the opposite way.

The cake was nice and dense. The filling was ALMOST ooey! gooey! {and would have been in a warm cake!}

Cake was adapted from Bundt Classics mostly but other recipes on the web as well.

BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. The theme for April is “Hidden Surprise” – Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only
requirement was that the cake be filled/stuffed inside. Anshie from SpiceRoots was our host for this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Links:-

I will be the first to admit Donna Hay comes up with some interesting flavor combinations. Pasta and lemons? Ehhhhh…. But, folks, wrap that spaghetti around your fork ’cause this is GOOD stuff!!

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You bite into the pasta and a hint of lemon enters your senses. Then you bite into a caper and it bites back with a little salt, a little tart. The rocket adds a little bitter and the Parmesan adds a little sour. {And if I had used the chilies it would have added a little heat.}

I was not expecting to like this AT. ALL. I was so wrong.

Slip on over the Wednesdays with Donna Hay and see how the others liked this pasta – Sarah’s choice this week. The recipe is on page 130 of Donna’s modern classics: Book 1 and I found it on Michelle’s blog, too if you want to try it.

Any time you would like to join us just leave a comment on the WWDH site. Love to have you.

Limencello! I have seen that name several times as ingredients for recipes. I know it is an Italian lemon liqueur but really hadn’t thought about it much. When I saw it was used in this week’s Baking Chez Moi cupcakes I knew I would have to find some. And I did, but it was WAY more than I would ever need. After considering the alternative – NOT making the cupcakes – I decided I would see if I could make some. Fortunately there are LOTS of recipes out there. I made just enough to make these cuppys and have a little left over.

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I have to admint it would not be something I would actually DRINK as many in Italy and France do, but it does make a nice little cupcake and frosting.

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I was really afraid we wouldn’t like the cupcakes since we didn’t like the liqueur at all but it just adds a little kick to the whole treat.

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And then the orange marmalade adds to the sweet side.

The recipe is on page 194 of Dorie Greenspan’s Baking Chez Moi. I am sure the other cupcakes made this week by the Doristas are quite lovely and very tasty so click on over to view all of them on the Tuesdays with Dorie Website.

The limoncello recipe I used – The Kitchen

Last week we said good-bye to Diana Henry who we had been cooking and baking with since October.

This week we say Bonjour to Jacques Pépin. We will be cooking with him through the end of September. This year Msr. Pépin will be 80 years young and celebrating more than 60 years of cooking wonderful dishes. It seemed only logical to celebrate with him for the nest six months. (His birthday is in December!)

This week we could cook or bake any dish of his we wanted to say “Hello”. I chose something simple.

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Skillet Sweet Potatoes

    1 large long sweet potato (about 1 pound), peeled and cut into 1/4 inch thick slices
    1 tablespoon unsalted butter
    1 tablespoon canola oil
    1/2 cup water
    1/4 teaspoon salt

Arrange the sweet potato slices in a single layer in one very large or two slightly smaller nonstick skillets. Add the butter, oil, water, and salt. Bring to a boil, cover, and boil gently over high heat for about 5 minutes. Most of the water will have evaporated and the potatoes will be soft. Continue to cook, uncovered, over medium heat, turning, until the slices are nicely browned on both sides, about 2 additional minutes per side. Serve.

These are similar to how my mother-in-law used to make them. She called them smothered and used LOTS more butter. As you can see these only use a small amount but they caramelized nicely. Good and sweet alone, they were even BETTER sprinkled with a Stevia/Cinnamon blend.

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One Pépin recipe down. At least 12 more to go – depending on the Mystery Box, The Pot Luck, Extra weeks in the month……

Click on over to this weeks IHCC for the rest of the recipes to welcome Jacques to I Heart Cooking Clubs.

I have heard of these sandwiches for a long time. I have wanted to make one for a while. Or try one somewhere. But until now, I really haven’t done it. Until now I didn’t have Ellie’s recipe for a nice healthy one.

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What is a bahn mi you ask. It is a Vietnamese sandwich made on a baguette. A baguette because the bread was introduced to Viet Nam by the French. It is still the most popular bread there. The single bread serving is merged with native Vietnamese ingredients to produce a unique sandwich that has become very popular today.

Usually made with Pork it also usually includes cucumbers, pickled carrots, daikon radish, and cilantro. And all of those ingredients are on Ellie’s bahn mi. I made mine with chicken, which is perfectly acceptable for this sandwich. I left off the radish, daikon is just not to be found here. And I cut the hot sauce – Siracha – down some. I was afraid it would be too hot but it was just right mixed with the mayo and yogurt.

I really liked this one. The bite of the pickled carrot combined with the sweetness of the honey/siracha marinated chicken was just right. Definitely something to make again and again. This was Glennis’ pick this week and it was a good one. Thanks!

Check out the other sandwiches over at the Eating with Ellie site.

Unlike many people I know I LIKE sweet sauces on meat. Well, some meat. Chicken. Pork. So I was really looking forward to this recipe from Donna Hay this week.

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Unfortunately I was quite disappointed in it. The sauce was quite tasty but it didn’t adhere to the chicken or add any flavor to the meat. That doesn’t mean I won’t make it again. I think if the chicken had been sliced and then poached in the sauce it would have added much more flavor over all.

Donna suggested serving it with roasted parsnips and steamed sugar snap peas. I am not a fan of parsnips and I couldn’t find any GOOD peas so I served ours with some Whole Grain Pasta instead.

You can find the recipe on the Lifestyle FOOD website if you would like to try it.

And to see if the other Eaters liked it you can check them out on The Eating with Ellie blog.

I think of all the desserts out there, browinies are the ultimate ‘comfort’ dessert. Fudgy! Dense! Chewy! Yep, can’t go wrong with that.

    BUT!!
      Who am I kidding, there is no BUT!!

These hit all the characteristics of a ‘regular’ brownie – except they are gluten-free, butter-free, and dairy-free. I know what you are thinking – why bother? But do, please, bother with these cause they are really, REALLY good.

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Chewy! Dense! Fudgy! YES!!

    But!
      And, unfortunately there is really a BUT!

Too much sugar. The recipe called for two cups of powdered sugar. And while Sweet Tooth Hubby really liked them I cannot eat them (right now) because of all the sugar. I wonder if I could use an equal amount of Stevia in the Raw and some added Stevia for the sweetness? Worth a try cause these are good!!

The recipe is from Scientifally Sweet a blog by Christina Marsigliese. We are baking from her blog for 2015.

Want to join us in our sweet travels this year – just visit The Avid Baker’s Challenge for the list of recipes to come and bake along with us.

And don’t forget to ‘taste’ the other Brownies!

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