#BundtBakers: Honey

BundtBakers

Honey is the most used condiment in our household. We go through a honey bear in two weeks. And at any farmer’s market we attend, we’ll be walking away with some local honey. Needless to say, I was excited to see honey as the theme for this month’s #BundtBakers post. I almost didn’t participate this month because of all of the major life events going on (moving from FL to OH and having a baby), but I couldn’t skip out on making a honey bundt!

I even have an adorable honey pot from Le Cruset that we pour store bought honey into. I bought this honey pot as an impulse buy because it made me think of Winnie-the-Pooh. I have a slight obsession with Winnie-the-Pooh. I learned how to read because of a Winnie-the-Pooh “read-along” cassette tape, I own every character stuffed animal, I had Winnie-the-Pooh sheets until I went to college (pretty sure my parents saved them for me too), and my friends threw me a wonderful Winnie-the-Pooh themed baby shower.

What does Winnie-the-Pooh have to do with my bundt? Everything! My mom bought me a Winnie-the-Pooh cookbook and today’s recipe(s) come from it!

Hipy Papy Bthuthdth Thuthda Bthuthdy Cake

Ingredients for cake:

  • 1/2 C butter, at room temperature
  • 1/2 C sugar
  • 1/2 C honey
  • 2 eggs, separated
  • 2 C flour, sifted
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C milk
  • 1 tsp almond extract

Ingredients for honey chocolate icing:

  • 3 oz semisweet chocolate
  • 9 tbsp butter
  • 6 tbsp honey

Steps:

  1. Preheat oven to 375 degrees F.
  2. In the bowl of a stand mixer, cream together the butter, sugar, and honey. Add egg yolks, one at a time.
  3. In a bowl, combine flour, baking powder, baking soda, and salt.
  4. Add 1/3 of the dry ingredients to the butter mixture and mix until combined. Add half of the milk and the almond extract and mix until combined. Repeat with another 1/3 of the dry ingredients and remaining milk, finish with the last of the dry ingredients.
  5. In a bowl, beat egg whites with a hand mixer until stiff. Gently fold into the cake batter.
  6. Pour batter into a greased bundt pan and bake 30 minutes, or until a knife comes out cleanly. Allow cake to cool 5 minutes before removing from the bundt pan. Allow to cool completely before frosting.
  7. Make the icing: In a double boiler, melt together the icing ingredients. Frost cake. Keep refrigerated until 20 minutes before serving.

*These recipes come from The Pooh Cook Book by Virginia H. Ellison*

Honey Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL tofoodlustpeoplelove@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:

Honey Bundt Cake with Lemon Honey Glaze by Beatriz at I love Bundt Cakes

Honey Glazed Blackberry Cornmeal Bundt Cake by Tux at Brooklyn Homemaker

Honey Roasted Peanut Butter Pound Cake by Renee at Magnolia Days

A Taste of Honey by Margaret at Tea and Scones

Honey Caramel Apple Bundt Cake by Laura at Baking in Pyjamas

Honey Whiskey Mini Bundt Cakes with Honey Whiskey Glaze by Stacy at Food Lust People Love

Honey Almond Bundt Cake by Terri at Love and Confections

Honey Lemon Poppy Seed Bundt Cake by Lauren at From Gate to Plate

Whole Wheat Honey Spiced Apple Breakfast Bundtlettes by Laura at The Spiced Life

Honey Bunny Bundt Cake by Teri at The Freshman Cook

Honey Baba ah Rhum by Kelly at Passion Kneaded

Orange Hazelnut Cake by Zainab at Blahnik Baker

Honey Banana Bundt by Jane at Jane’s Adventures in Dinner

CIC: Beets & Eggs

CIC-header

I got really excited when I saw that beets and eggs was one of the combination options for this month’s Crazy Ingredient Challenge. I actually made my dish before the winner was announced. And it only won by one vote! (The close runner up was garden peas and cheese.) I don’t think eggs are a particularly challenging ingredient – they’re easy to hide. So, I decided to think in the Chopped mentality and make it a star. Now, I am not a fan of eggs – I’ve finally determined that it’s the yolks that I don’t like. That means scrambled eggs are out; quiches and frittatas a no-go. What I decided on doing challenged me in the kitchen – Eggs Benedict. I’ve had a couple at nice brunch restaurants, and the runny egg yolk doesn’t bother me when it’s mixed with the rest of the ingredients on the plate.

My Roasted Beet Eggs Benedict required me to tackle my fear of poaching eggs. In fact, it tackled everyone’s fear! My brother and his fiance were in town meeting Wesley for the first time. I’ve watched countless Food Network stars poaching eggs, so I knew the general idea. I am proud to say, that even though it took four of us, every egg poached was a perfect success!

To poach an egg, bring a wide mouthed pot of water to an almost boil. With a spoon create an eddy in the water. Break the egg into a small bowl and drop it slowly into the vortex of the eddy. Cook the egg for about four minutes – until the whites are set and the yolk still runny – and remove with a slotted spoon.

I also got to attempt making a Hollandaise Sauce. I followed Alton Brown’s recipe. I have to say, I thought it was going great! I enjoyed watching the sauce transform after each addition of butter. But adding lemon juice the second time caused my sauce to separate. If I whisked enough it came back together, and it tasted right too. Unfortunately, I made this sauce way too early. The rest of the Eggs Benedict elements were not ready. (And I had a very hungry infant requiring my attention.) When we came back to the sauce, there wasn’t any saving it. Happily though, no one missed the Hollandaise Sauce on their Eggs Benedicts!

There was yet a third new experience to try. Beets! I’ve had beets before (a caprese salad w/ roasted golden beets), but I’d never worked with them myself. I followed this tutorial to roast them. (The left over beets were used in smoothies! If you decide to put roasted beets in a smoothie, note that a little bit goes a long way, the flavor tends to over power the other fruits/vegetables.)

Roasted Beet Eggs Benedict

Ingredients:

  • 1 English muffin, halved and toasted
  • 2 slices Canadian bacon
  • 2 slices roasted beets (instructions linked above)
  • spinach leaves
  • 2 eggs, poached (instructions posted above)
  • salt and pepper

Steps:

  1. Assemble Eggs Benedict by placing a slice of Canadian bacon on each half of the English muffin. Top with the roasted beet and spinach leaves. Place the poached eggs on the top of the open faced sandwiches. Season with S+P.

Roasted Beet Eggs Benedict

To see other blogs that participated this month click on the link below. And if you’re a blogger and interested in joining us, contact Dawn at spatulasonparade@gmail.com. You don’t have to participate every month, but if you’re up for the challenge, we’d love to have you! 

S’more Brownies

Hey, there! I’m jumping on the summer s’more obsession bandwagon. And I’m not ashamed by it one bit. There’s a reason the s’more is the most popular summer food trend. Ooey-gooey melty chocolate and marshmallow. Sitting around a camp fire with family and friends. Enjoying warm weather and late nights. Getting all messy and not giving a care about it in the world.

Unfortunately not all of us have access to a backyard fire pit, but that doesn’t mean we can’t partake in the fun! Make these brownies and you’ll be transported to your favorite childhood memory.

S'more Brownies

You can follow the recipe below, or feel free to take a semi-homemade philosophy and use a boxed brownie mix! Just don’t skip out on making the graham cracker crust. I wonder if you can even fill two pie crusts with the brownie batter and turn these s’more brownies into s’more brownie pies!

S’more Brownies

Ingredients:

  • 15 graham crackers, divided use
  • 2 1/2 C sugar, divided use
  • 6 tbsp butter, melted
  • 2 sticks butter, softened
  • 4 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 C cocoa powder
  • 1 1/2 C flour
  • 1/2 tsp salt
  • 1 1/2 C mini marshmallows
  • 3 chocolate bars

Steps:

  1. Preheat oven to 375 degrees F.
  2. Crush 12 of the graham crackers into crumbs. You should have about 1 1/2 C of crumbs. Combine crumbs with 1/2 C sugar and 6 tbsp melted butter. Press into the bottom of a 9×13″ pan and bake for 7 minutes.
  3. Preheat oven to 350 degrees F.
  4. In the bowl of a stand mixer fitted with the paddle attachment cream together 2 sticks softened butter with 2 C sugar. Add eggs, one at a time. Add vanilla extract.
  5. In a bowl whisk together the cocoa powder, flour, and salt. Add to the stand mixer and mix until incorporated.
  6. Pour batter evenly over graham cracker crust. Bake for 15 minutes.
  7. Break chocolate bars and remaining 3 graham crackers into bite size pieces. Top brownies with chocolate, crackers, and marshmallows. Bake another 10 – 15 minutes.
  8. If you have leftovers, they’re best reheated in a toaster oven for a few minutes until chocolate and marshmallows are again melty and gooey.

*This recipe is modified from Nikki at http://www.chef-in-training.com/2014/07/smore-brownies/*

S'more Brownies

Grilled Pork and Pineapple

Before the summer disappears and the weather gets too cold for grilling you have to give this recipe a try! This dinner is ready in under 20 minutes and according to Better Homes and Gardens is under 320 Calories with only 7 grams of fat. So before you’re switching your menu to comfort foods, enjoy this summer meal.

Grilled Pork and Pineapple

Ingredients:

  • 4 pork chops
  • 1 pineapple, peeled, cored, and sliced into rings
  • 1/2 C yogurt
  • 3 tbsp orange marmalade
  • 1/4 C cashews

Steps:

  1. Season pork with S+P. Grill pork over medium heat for four minutes on each side, or until cooked through.
  2. Grill pineapple.
  3. In a small bowl, whisk together yogurt and marmalade.

*This recipe is adapted from http://www.bhg.com/recipe/pork/grilled-pork-and-pineapple/*

Grilled Pork and Pineapple

Neapolitan Cake

Kate

Today is Kate’s birthday! As you know, Kate is my baking buddy! She is who I turn to if I need to bake a cake – especially if I need to decorate that cake. Kate is very talented when it comes to decorating cakes. Kate is also my quilting pal – together we have completed 4 t-shirt quilts, 8 baby quilts, and 10 others.

Kate's Cakes

Kate and I both share August birthdays and we like to get together to bake a fancy cake to celebrate. This year I took inspiration from a foodgawker find and we did a play on Neapolitan ice cream – but in cake form! We used Kate’s favorite chocolate cake recipe and 3 different flavors of butter cream frosting – strawberry, chocolate, and vanilla! Look below the photo for the frosting recipes.

Neapolitan Cake

Vanilla Butter Cream Frosting

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar. Add vanilla extract and milk. If needed, add more milk 1/2 tbsp at a time. 

Chocolate Butter Cream Frosting

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 1/8 C cocoa powder
  • 1 tbsp milk

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar and cocoa powder. Add milk. If needed, add more milk 1/2 tbsp at a time. 

Strawberry Butter Cream Frosting

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar
  • 2 tbsp strawberry puree (for puree, pulse a handful fresh strawberries in a blender)

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter. Add powdered sugar. Add strawberry puree. If needed, add more puree 1/2 tbsp at a time. 

 

Sweet Potato and Chorizo Hand Pies

After a month of quilting posts it’s time for the return of Mexican Monday.

This dinner was the first dinner I made after having my son. My mom was back for two weeks to help out and spend lots of time with her first grandchild, and then we had friends make dinner for us, and I had a couple freezer friendly slow cooker dishes prepared.

It may have been a little ambitious to tackle something this time consuming, but my husband was home and able to help keep our son satisfied. I was able to make the dough and get the sweet potatoes in the oven before needing to feed Wesley. And while he was napping I cooked up the chorizo. Later in the day, after the dough had chilled I started assembling the hand pies. I did have to swap out with Stuart so Wesley could eat – and I am thankful for his help in assembling!

The original recipe suggested using a 5-6″ round cookie cutter and folding the hand pies in half moons. I don’t have a round cookie cutter, so I used a glass – which I do with pierogi. But because there’s more filling in these hand pies than in my pierogi, I wasn’t able to fold them into half moons. So I created full circle hand pies by placing another circle of dough on top of the filling. (Good thing I doubled the recipe!)

Sweet Potato and Chorizo Hand Pies 1

Sweet Potato and Chorizo Hand Pies

Ingredients:

  • 2 1/2 C flour
  • 1 1/2 tsp salt, divided use
  • 2 sticks butter, cold and cubed
  • 1/2 C cold water
  • 2 sweet potatoes
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 lb chorizo
  • 1/2 – 3/4 C shredded Mexican blend cheese
  • 1 egg

Steps:

  1. Make the pie crust: In a food processor pulse together the flour and 1 tsp salt. Add in the cubed, cold butter and pulse until it becomes crumbly. Stream in the cold water until the dough comes together around the blade. Remove, wrap in plastic, and chill in fridge at least 2 hours.
  2. Preheat oven to 400 degrees F.
  3. Poke holes with a fork in the sweet potatoes. Place in oven and bake 40-50 minutes, until soft. Remove and place in a bowl, cover with plastic wrap and set aside until cool enough to touch. Peel away the skin and mash potatoes. Stir in the cumin, cinnamon, and 1/2 tsp salt. Set aside.
  4. In a skillet over medium-high heat, brown chorizo. Breaking up with a wooden spoon. When cooked through, drain fat and set aside.
  5. Make egg wash by beating the egg with 1 tsp water.
  6. Roll out dough on a clean, floured surface to 1/8″ thickness. Using a cookie cutter or glass cut out circles. Top dough with sweet potato, chorizo, and shredded cheese. Rub egg wash around the edge of the dough and either fold into half moon or top with another circle of dough. Press hand pie closed with a fork. Cut a slit in the top of the hand pie, brush with egg wash, and sprinkle lightly with salt. Place on a parchment paper lined baking sheet.
  7. Bake at 400 degrees F for 15-20 minutes, until lightly golden.

*This recipe is adapted from Kelley at http://www.mountainmamacooks.com/2014/03/sweet-potato-and-chorizo-hand-pies/*

Sweet Potato and Chorizo Hand Pies 2

Shirley Temple Cupcakes

In the world of sweets, cupcakes have been the dominating dessert for quite some time now. And one of the popular trends is to turn a favorite beverage into a cupcake flavor. There are countless margarita cupcakes, Guinness cupcakes, and cupcakes using soda.

Kate and I decided to take our favorite mocktail and turn it into a cupcake. It’s such a fun cupcake and would be adorable to use in February for Valentine’s Day, for a summer party, or any little girl’s birthday.

Shirley Temple Cupcakes

Ingredients for the cupcakes:

  • 1 1/2 C plus 1 tbsp flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 stick unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • 1/2 C cherry 7-up, at room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tbsp maraschino cherry juice
  • red food coloring (optional)

Ingredients for the frosting:

  • 1 stick unsalted butter, at room temperature
  • 2 1/2 C powdered sugar
  • pinch of salt
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 tsp lemon juice
  • 1 tbsp maraschino cherry juice

Steps:

  1. Preheat oven to 350 degrees F. Line cupcake tray with paper liners.
  2. In a bowl, 1 1/2 C flour, baking powder, and salt.
  3. In the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the eggs, one at a time until incorporated.
  4. Add one third of the dry ingredients and mix until combined. Add half of the cherry 7-up. Repeat until dry ingredients and soda are used (ending with the dry).
  5. Add the vanilla and almond extracts.
  6. In a small bowl, mix 3/4 C of the cake batter with the remaining 1 tbsp flour, maraschino cherry juice, and food coloring.
  7. Distribute the red cake batter between 12 cupcakes. Top with remaining batter – do not mix.
  8. Bake for 15-20 minutes, or until a toothpick comes out clean. Allow to cool.
  9. Meanwhile, make the frosting: In the bowl of a stand mixer, beat the butter until fluffy. Add the powdered sugar and pinch of salt. Add the vanilla and almond extracts, the lemon juice, and maraschino cherry juice. Frost cupcakes.
  10. Garnish with maraschino cherries and a a straw!

*This recipe is adapted from Shanon at http://www.thecurvycarrot.com/2011/06/26/shirley-temple-cupcakes/*

Shirley Temple Cupcakes

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