Meatloaf Bundt with Tunnel of Egg - Day #15 of I Like Big Bundts - Happy Halloween!

Happy Happy Happy Halloween!

It's Day #15 of I Like Big Bundts...my month long quest to bring you 30 Bundts in 30 Days. I'm at the halfway point! And today being Halloween, my Bundt decided to put on a costume. A meatloaf costume. Oh yes, you know it would happen. After making over 50 Bundts on this blog, I would lose it and start "experimenting" with the Bundt pan.

My blogger friend Linda of A Tender Crumb sent me a crazy-awesome cookbook by Nordic Ware (similar to this one)...included is a full section on Savory Bundts. Oh lordy. Dill-Sauced Salmon Ring, anyone?

I decided to combine a Meatloaf, "Tunnel of Fudge" (the Pillsbury bakeoff winning recipe that helped start the Bundt craze) and Scotch eggs. I made a meatloaf mini Bundt and added a "tunnel" of quail eggs. Whoo hoo! It's Halloween!

Back in April, I went over to JustJenn's house to have dinner with her and her boys. She made DOMO Meatloafs. They are so darn cute! JustJenn also makes Domo cupcakes two ways: fondant and fruit leather. I used her Domo meatloaf recipe for the meatloaf bundt.

Layer of Meat. Top with three hard boiled quail eggs

Finish with more meat. I picked up this package of quail eggs at my local Japanese grocery store. Apparently my people eat the quail egg.

Oh yes. Tunnel of Eggs. (This one is for my Ecuadorian-Mexican-American and egg lovin' friend, Jessica!)

Quail eggs are small and cute! :) Hard-Boiled Quail Eggs with Matcha Salt taught me how to hard boil the quail eggs. They can be somewhat difficult to peel...they are so small!

After extracting the Bundt from the pan, I glazed it with some ketchup and brown sugar mixture. I popped it back into the oven at 400 for 5 minutes.

Hope you have a fun and safe Halloween! I have to warn you about next week's Bundts...I hope I can pull it off. Did I mention to you that I'm doing all the desserts for my friend's wedding next Saturday? It will be a dessert bar with hundreds of cupcakes, cream puffs, brownies and cheesecake bites. I've never done this type of thing before so wish me luck!! :) - mary the food librarian

Recipe:
Really, you going make this? Alrighty then...
Meatloaf recipe from JustJenn
Hard-Boiling Quail eggs
I baked my mini bundts for 25-30 minutes. They stuck a bit to my pan, so spray or grease the heck out of your pans...and WASH the heck out of them later. Don't worry co-workers and friends, I triple washed my pan! Top with a ketchup and brown sugar mixture (baked off for a few minutes).

Pumpkin Chocolate Chip Bundt - Day #14 of I Like Big Bundts

Pumpkin Chocolate Chip Bundt

I have 42 minutes left to post today's (Day #14) Bundt. If you didn't know, I'm posting 30 Bundts in 30 Days because I cannot lie, I Like Big Bundts. We are leading up to National Bundt Day on November 15th. I hope you join me celebrating this "holiday" and make a Bundt for your friends, family and co-workers!

Since I only have a few minutes, I'll give you tweets.

14 hours ago:
@TwoPeasandPod (Maria Lichty) tweets:

Pumpkin Chocolate Chip Bread for Halloween: http://bit.ly/a7qkxB #recipe #Halloween

13 hours ago:
@foodlibrarian tweets:

This looks delicious. Wonder if I can bake into a Bundt?! :)

@TwoPeasandPod (Maria Lichty) tweets:

You can turn anything into a bundt cake :) Let me know if you try it!

Well, Maria, here it is! :) Maria of Two Peas and their Pod is one of my favorite bloggers. She has a great husband who cooks, and a wonderful dad who bakes when he visits! How awesome is that?!

Come on back tomorrow for another Bundt! Thanks Maria for great inspiration and a yummy recipe! - mary the food librarian

Recipe:

Pumpkin Chocolate Chip Bread by Two Peas and Their Pod

My Notes:
I made 1/2 the recipe and made mini bundts. I baked them for 20 minutes.
I used mini semi-sweet chocolate chips
I subbed Pumpkin Pie spice for the cinnamon and nutmeg spices.

Chocolate Mint Bundt - Day #13 of I Like Big Bundts

Chocolate Mint Bundt

Made with Andes Crème de Menthe Baking Chips

Guess what I did today?
Baked a Bundt and Bought a Car.

And yes, it does have New Bundt Smell (thanks JustJenn for making me laugh with that one!)

I'm turning 40 years old soon and my ride needed an upgrade. My 1999 Toyota Corolla has been good to me, but after hitting 180,000 miles, I thought it was time to celebrate my milestone birthday with a new car! This is my new 2010 Toyota Corolla LE.

 

The best thing about my new car? The little things. Like a radio and driver's side window that actually work! Whoo hoo! My old car's window died about 7 months ago. When I picked up my car today, I didn't want to take a drive up the coast to see the beach, I wanted to drive-thru Starbucks. Or McDonald's. Or grab a parking ticket without opening my door. :)

My Chocolate Mint Bundt is based on my favorite Cinnamon Chocolate Bundt with no cinnamon and the addition of some peppermint extract and Andes Crème de Menthe Baking Chips.

I'm making 30 Bundts in 30 Day. It's crazy and I'm tired. This post is going up with less than 60 minutes to spare! So, I hope you will join me in celebrating National Bundt Day on November 15th with a Bundt! My friend JustJenn has a line of stationery and pins to celebrate the love of Big Bundts!

The cake is soft and moist. It was baked in the Nordic Ware Chrysanthemum Bundt Pan. I like the look of this pan, but because the center hole is pretty small, it sometimes take longer to bake the center than the edges. For this one, I put some foil over the pan during the last 10 minutes of baking. By the way, you know that all the calories escape through the hole in the center of the Bundt? Oh, yes. It's true :)

See you back here tomorrow for another Bundt! Good night! - mary the food librarian

Recipe:

Chocolate Mint Bundt

1 cup water
1/2 cup vegetable oil
1 stick (1/2 cup) butter
1/4 c plus 1 T (or 5 T) cocoa (Dutch processed or natural cocoa)

2 cups all-purpose flour
2 cups sugar
1/2 t salt

1/2 c buttermilk
1 t baking soda

2 eggs
1 t vanilla
1/4 t peppermint extract
1/2 c Andes Crème de Menthe Baking Chips

1. Bring to a boil in a pot: Water, oil, butter and cocoa
2. In a large bowl, combine together with a whisk: flour, sugar, salt.
3. Add the chocolate mixture to the flour and mix until combined.
4. Add the buttermilk and baking soda and mix.
5. In a small bowl, combine the eggs, vanilla and peppermint extract. Add to the batter and combine. Add Andes baking chips.
6. Pour batter into greased 10 or 12-cup Bundt pan (I prefer to use Pam with Flour or Bakers Joy) and bake in a preheated 375 degree oven for 30-40 minutes (depends on what pan you use and your oven).
7. Cool in pan.
8. You can leave the bundt plain or top with powdered sugar, simple glaze or a ganache.

Marie-Helene’s Apple Cake - French Fridays with Dorie

Marie-Helene’s Apple Cake 

This week's selection for the group French Fridays with Dorie is Marie-Helene’s Apple Cake from Dorie Greenspan's fantastic new book "Around my French Table".
 

Sorry I've missed the past few weeks of this new group. Blame the Bundt! :) But I love apple cakes so I didn't want to pass this one up!

I used a Gala apple and a Golden delicious apple. I made 1/2 the recipe and baked it in a 4" springform. I didn't use all the batter...good thing or it would have overflowed! I also subbed Trader Joe's Spicy Apple Cider for the rum.

The name of this post reminds me of my great friend, Helen. We've been friends since the Northridge earthquake in 1994. We used to work together at Project Angel Food. During a crazy five-day fundraising event, we were working hard and stressing out. Since we had trained the volunteers in our area, most knew to ask Mary or Helen questions about their tasks. On the last day (when we were so exhausted and just so sick of seeing each other), a volunteer comes up and says, "I'm looking for Mary-Helen." Since then, we often refer to ourselves as MaryHelen or HelenMary. I'm hanging out with Helen tonight and will bring her a slice of this cake.

Check out the other posts of fellow French Fridays with Dorie members!

Please note: French Fridays with Dorie will not be posting recipes. Please support Dorie and purchase the book: Around my French Table

Libby's Sour Cream Pumpkin Bundt - Day #12 of I Like Big Bundts

Libby's Sour Cream Pumpkin Bundt

Pumpkin is awesome!
Give me a P-U-M-P... Yay, I'm not a cheerleader and you get the idea. :)

It's Day #12 of I Like Big Bundts 2. The Food Librarian's 30 days of Bundts. I was crazy enough to do this last year, and I'm back again for more of my favorite dessert on the planet: the lovely Bundt cake. November 15th is National Bundt Day (and Katrina's of Baking and Boys' birthday!!). I do hope you bake along with me that day!

I love me the pumpkin. Since it is 80-something degrees today in Los Angeles, we need to get our "fall" via food. Pumpkin, persimmons (I'm talking to you @waffles and KClibrarygang!), and Trader Joe's Spiced Apple Cider. I read tweets about snow falling and flights delayed because of the weather, and we are going through our usual Santa Ana winds (fierce winds that take heat from dessert and blow 'em into Southern California. Watch out for fires. Allergies or asthma? Stay indoors. And your skin? Buy lotion at Costco and bathe in it).

Scoop half the batter into the prepared 12-cup Bundt pan and then spread the streusel (cinnamon, allspice, brown sugar and butter) on top. The topping isn't supposed to touch the walls of the Bundt pan, but I was tired and missed a few. Then the rest of the batter is placed on top.

I just got back from the Internet Librarian conference in Monterey, CA last night. Luckily, I was on the earlier flight and got back at a decent hour. My colleagues' 9 pm flight was delayed until 11:30 pm. Eeck. I came home, took the new doggie out for a walk (she is soooo much better from her illness - she is like a whole new excited doggie) and baked up this Bundt! It is really moist and I topped it with a powdered sugar and orange juice glaze.

My topping headed to the bottom of the pan (which becomes the top). Look at Libby's photo to see how it should be done! Maybe next time...

See you back here tomorrow for another Bundt! Whoo hoo! - mary the food librarian

Recipe:
Sour Cream Pumpkin Bundt
Adapted from Libby's website

Streusel:
Cut butter into the sugar and spices until crumbly.

1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter

Cake:

3 cups all-purpose flour
1 tablespoon ground cinnamon (I use Penzy's cinnamon)
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs, room temp
1 cup pumpkin puree (not pumpkin pie mix)
8 oz or 1 cup sour cream
2 teaspoons vanilla extract

1. Preheat oven to 350° F. Prep 12-cup Bundt pan (I use Pam with Flour spray).
2. Make streusel and set aside.
3. Whisk together flour, cinnamon, baking soda and salt in a bowl.
4. Cream sugar and butter together until light and fluffy (about 3 minutes with the paddle attachment).
5. Add eggs one at a time, scraping down sides of bowl.
6. Add pumpkin, sour cream and vanilla.
7. With mixer on low, add in flour mixture until just combined.
8. Spoon half batter into pan.
9. Top with streusel mixture. Don't let streusel hit the sides of the pan.
10. Top with the rest of the batter.
11. Bake for 55 to 60 minutes (depending on your oven) until toothpick or skewer comes out clean. Mine took 55 minutes.
12. Cool for 30 minutes in pan, then depan and cool completely.
13. Top with glaze of powdered sugar and orange juice (can also use milk or cream).

Root Beer Bundt - Day #11 of I Like Big Bundts

Root Beer Bundt

It's Day #11 of I Like Big Bundts...the Food Librarian's quest to present 30 bundts in 30 days! Did you know that November 15th is National Bundt Day? I cannot lie...I like Big Bundts and encourage you to make a Bundt on November 15th...or anytime!

When I fly, I always get Ginger Ale on the plane. I think it makes me feel grown up.

When I'm in front of a vending machine and they have Squirt, my quarters quickly get thrown into the machine. That citrus goodness is one of my favorites.

But, if they have root beer, I'm there.

This Root Beer Bundt is from the Baked cookbook (original cookbook). It has been made a lot (just google it) and it is worth making. The cake is soft and moist, and the frosting is smooth and yummy.

Thanks to my friend JustJenn for making this logo and for her support! ;)

Using a 12-cup Nordic Ware classic Bundt pan, this makes a pretty darn good looking Bundt! :)

The frosting is easy to throw together - you mix it in the your food processor. I don't like frosting (I know some of you are horrified by this :) so I only made 1/2 the frosting. It is mainly because I was running low on cocoa powder, but I think 1/2 the frosting was enough. But don't listen to me, I would have eaten it plain.

The root beer flavor is pretty subtle. There is more chocolate flavor. I wish I had added some root beer extract to boost up the flavor a bit.

Make it a Root Beer Bundt Float by serving this with a scoop of vanilla ice cream!

See you back here tomorrow for (hopefully) another Bundt! (I'm flying back to Los Angeles on Wednesday, and hope my little plane isn't delayed or anything.) - mary the food librarian

Recipe:
Root Beer Bundt from the Baked cookbook (via Serious Eats)

Banana Nutella Bundt - Day #10 of I Like Big Bundts 2010

Banana Nutella Bundt

Nutella.
Banana.
In a Bundt.

Yeah, I think it is pretty awesome too. (Except for JustJenn who is strange and hates bananas!)

 

I had three really ripe bananas on the counter and I knew they weren't going on my cereal in the morning. Last year, I made a Banana Chocolate Bundt and a Nutella Bundt. I was inspired by both of those to make this Banana Nutella Bundt!

I'm on a quest to post 30 bundts in 30 days leading up to November 15th - National Bundt Day! I hope you'll make your family and friends a Bundt cake to celebrate!

My friend JustJenn has a line of stationery and pins to celebrate the love of Big Bundts!

You make the banana batter. Then you pull out 1 cup of the batter and fold in some Nutella. Then you marble with a butter knife.

Right now I'm at a conference in Monterey, CA and it finally stopped raining. Just in time for the conference to start and for me to sit in a room all day. Timing is everything, no? Because I don't WiFi in the room (sorry, not paying $13 a day for that privilege) nor an OVEN, I found myself at the hotel's gym before 6 am this morning! Perhaps if I lived in a hotel, I'd be in good shape. :)

This was really tasty. I love banana bread so it was a nice banana bread with some nutella. Can't go wrong with that, huh? See you back here tomorrow for another Bundt cake! - mary the food librarian

Recipe:
I was inspired by this Cooking Light recipe for a Marbled-Chocolate Banana Bread...but changed it up with Nutella and made it more fatty than Cooking Light's original...hum, sorta a Cooking Heavy with the Food Librarian version.

Banana Nutella Bundt

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup (1/2 stick) butter, softened
1 1/2 cups mashed ripe banana (I used 3 medium bananas)
2 eggs
1/3 c plain yogurt (I used non-fat Greek yogurt)
1/2 c Nutella

1. Heat over to 350°. Prep a 10-cup Bundt pan (I used my 10-cup Fiesta Bundt).
2. Combine flour, baking soda, and salt in a bowl. Stir with a whisk to combine.
3. Scoop Nutella into a medium bowl. Mix with a spoon to soften, but do not heat.
4. Cream butter and sugar at medium speed with the paddle attachment.
5. Lightly beat the eggs and slowly add to the batter.
6. Add banana and yogurt. Beat until well blended.
7. At low speed, add the flour mixture until just combined.
8. Scoop out 1 cup of the batter and fold into Nutella.
9. Spoon plain batter into Bundt pan. Top with Nutella mixture.
10. Swirl batters together with a knife.
11. Bake until toothpick comes out clean, about 50 minutes, depending on your oven.
12. Cool for 15 minutes and then invert from pan onto wire rack. Cool completely.
13. Sprinkle powdered sugar on top of cooled cake.