Swirl Biscoff Bundt#BundtBakers

This Swirl Biscoff Bundt is showstopper for any occasion. It's moist, soft bundt, the swirls look so beautiful and it springs back to the touch. This bundt cake can be made one day in advance. Let cool completely and store at room temperature overnight. Add the glaze an hour before serving. Un mould the cake when it is hot or else the Lotus spread gets stuck to the pan sides. 
My bunt did crack while un moulding since I removed it when cooled completely.  Camouflaged it with the glaze so not very noticeable. Made this cake for our wedding anniversary. 

Ingredients 
For the Cake275 Grams All Purpose Flour
3/4 Teaspoon Baking powder
1/4 Teaspoon Baking soda
1/2 Teaspoon Salt
140 Grams Butter
175 Grams Caster Sugar
1/2 Tablespoons Vanilla essence
3 Eggs
200 Ml Buttermilk
1/2 Cup Heaped Biscoff /Lotus Spread
For the Glaze
1 Tbsp Unsalted Butter - melted
A Pinch of Salt
½ Teaspoon Vanilla essence
½ Cup Heaped Icing Sugar - sifted
1½ Tablespoons Milk

Method
For the cake
Preheat oven to 180°C.
Butter and flour a  bundt pan.
Sieve together flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time as you continue to beat. Add in vanilla and mix until incorporated. On low speed, add in flour mixture in three additions, alternating with buttermilk, just until incorporated.
Spoon half of the batter into prepared bundt pan and smooth with a spatula. 
Top batter with 1/2 cup Lotus spread, dropping by spoonfuls over the batter. 
Use a toothpick to very gently swirl the spread into the batter.
Spoon remaining batter evenly over the spread and carefully smoothen it with a spatula. Tap pan  again to reduce air bubbles.
Bake for 55 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; carefully invert onto rack and cool completely.
For the Glaze
Whisk together melted butter, salt, vanilla, icing sugar, and milk in a small bowl. 
Drizzle glaze over cooled cake and let set before serving. 
Store leftovers in an airtight container at room temperature.
This is soft and moist cake.. Enjoy!!
Labels : Bundts, Biscoff, Lotus Spread, Bundt Bakers, Egg, Icing Sugar

November 2019 - Bundt Bakers - Biscoff Bundts  and our host is Catherine Cappiello Pappas

Biscoff Bundt Cake by Living the Gourmet
Biscoff Lotus Crumble Toffee Bundt Cake by Patyco Candybar
Biscoff Sock-It-To-Me Bundt Cake by All That’s Left Are The Crumbs
Brown Sugar Bundt with Biscoff Glaze by The Sweet Sensations
Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
Pumpkin Biscoff Bundt Cake by Making Miracles
Speculoos Stuffed Brownie Bundt by Food Lust People Love
Swirl Biscoff Bundt by Sneha’s Recipe
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you still have any questions, please reach out to the group directly on Facebook! Happy Baking!
4 comments

Mini Pecan Pie#Fantasticalfood

This classic Mini Pecan Pie has all the flavors you love in a pecan pie. 

This pie crust is different from what I usually make, its buttery shortbread crust that tastes really good!
Though this is a decadent mini pecan pie it's too sweet and rich to eat it alone. It contains too many calories but all flavors you will love in a pecan pie. 
I baked this mini pecan pie 5-inch deep baking dish with a depth of 1.1/2 inch. For this pie you require a deep dish, since the filling may tend to spill while baking. 
When it just out of the oven it is puffed up but like a souffle, it deflates as it cools.
Ingredients
For the Shortbread Crust 
50 Grams Butter
80 Grams All Purpose Flour
1½ Tablespoons Corn Flour 
1½ Tablespoons Caster Sugar 
A Pinch of Salt
For the Filling 
¼ Cup Light Corn syrup
1 Egg 
¼ Cup Sugar
A Pinch Salt
1 Teaspoon Molasses ** see notes
1 Tablespoon Unsalted Butter - softened
½  Teaspoon Vanilla essence
1/3 Cup Heaped Pecans

Method
For the Shortbread Crust 
In a bowl, cream butter and sugar until light and fluffy. 
Add flour, cornstarch and salt,  mix until combined.  Press dough onto bottom of lightly greased 5-inch deep baking dish and refrigerator it for at least 15 to 20 minutes.
In the meantime preheat oven to 170°C. Bake 12-15 minutes or until light golden. Then let it cool completely. I baked this crust a day before, next day baked it with the filling.

For the Filling 
Mix corn syrup, egg, sugar, salt, butter and vanilla in a bowl using a spoon.   Stir in the pecans.  Pour filling  in the cooled shortbread crust. 
Bake on center rack of oven for 35 minutes.
Remove from oven and let pie cool on wire rack for a 3 hours.
Enjoy this as a wonderful dessert, its sweet, has a crunch because of the pecan and mostly of all a buttery crust.
yum yum... 
My Notes
Since  I,did not have dark corn syrup add the molasses. If you use dark corn syrup then do not add molasses.
Labels : Pecans, Pie, Butter, Egg, Corn Syrup, Sweets & Desserts, Fantastical Food Fight
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Beef Chilly Stew For One#SoupSwappers

For this month's event for Soup Saturday Swappers our theme is Hot or Sweet Pepper Soups and Stews, our host is April Tuell.  
This is an easy an quick stew
Ingredients
150 Grams Beef  - used undercut/ Sirloin Steak
1 Medium Onion– finely chopped
1 Large Potato – cut into this wedges
1” Ginger -  finely chopped
2 Green chillies  -  finely chopped
1 Big Clove Garlic -  finely chopped
1 Teaspoon Heaped All Purpose Flour
1 Teaspoon Ghee
To coarsely pound
1 Clove 
1 Green Cardamons
1” Stick Cinnamon
4 -5 Whole Black Pepper corns
Method
Cook cut pieces of meat in 400 ml water, till 3/4th done. Strain the stock and keep the meat pieces aside.
In another pot heat ghee, fry  the onion, ginger, garlic and green chillies, till the onion is translucent. Now add in the flour and stir it for a minute.  
Add the meat and stir fry for a minute or two. Add the pounded spice powder, the stock and the potato wedges. Add salt to taste  Cover and cook till  the meat and potatoes are done.Keep stirring after every minute or so.
  Enjoy this soup hot with Garlic Buns.  This is a yum, yum soup.
Labels : Soup, Soup Swappers, Beef, Stew, Chillies, Single Serving
Check some of the other Soup Saturday Swappers - Hot or Sweet Pepper Soups and Stews
4 comments

A Quick Tom Yum Goong#FishFriday

A Tom Yum Goong is a Spicy Shrimp Soup. It's Thailand's most famous soup. Healthy, flavorful, and delicious. Made with Tom Yum paste this is one of the easiest and quickest soups to make.

Soups or Stews from Around the World is the month's theme for the Event for Fish Friday Foodies, and our Host is Camilla M. Mann.

This soup is so spicy. Made it as per the instructions given in the packet.  To wash this down I, boiled egg noodles and had with it. Anyway this was a quick , easy to make and with the noodles it became a complete meal.

Serves 2
Ingredients 

2 Tablespoons Tom Yum Paste/One Sachet
6 Button Mushrooms - chopped 
6 Large Prawns
1 Teaspoon  Fish Sauce
1 Teaspoon Lime juice or to taste
Salt to taste
500 Ml Water

Method
Boil  the water in a pot, mix in tom yum soup, bring it to a boil now add the  mushrooms and prawns inside the pot. Leave to boil for another 5 minutes.  Add the fish sauce, lemon juice and salt to taste.  Give it a good stir.  
Serve  hot.
Labels : Soup, Fish, Thailand, Fish Friday, Tom Yum Paste, Healthy
Here are some of the other Soups or Stews from Around the World 
4 comments

Poached Pears In Cinnamon & Red Wine With Ice Cream#Improv

Pears Poached in Red Wine and Cinnamon is a most elegant winter dessert. Paired with ice cream and the fragrant cinnamon flavored Pears are sure to impress your guest.
I had this for the first time in one of my trips to Ljubljana, Slovenia’s capital, where we had a Slovenian dinner with a traditional food and dance programme. It was such a wonderful evening with a most delicious traditional food and the dessert was this. So oooo delicious you must try this.

Serve this with vanilla ice cream and butterscotch crunch... fantastic combo... yum yum you will craving for more.

I have used  Madeira Red Wine and it has a perfect color and taste to make this dessert.

Ingredients
2 Pears - firm and not over ripe
2 Cups Red Wine
1 Cinnamon Stick
1 Cup Heaped Granulated Sugar
a Juice of One Lemon
1 Bay leaf

Method
Peel the pears carefully , leaving the stalk intact
Cut a straight slice off the bottom, so that they can stand upright.
In a deep bottom pan, add pears, red wine, lemon juice, sugar , cinnamon stick and bay leaf,
 Bring to a boil, simmer the heat and cook the pears for 30-40 minutes turning  their sides at regular intervals. Take the pan, off the heat, cool it down.
Remove the pears from the pan, using a slotted spoon. 
Keep the pan on heat and cook till the wine is reduced to a syrupy/thick consistency.
When serving, keep the pears on a plate. Drizzle with the wine sauce 
Serve with a scoop of ice cream and butterscotch crunch
Lables : Sweets & Desserts, Red Wine, Slovenia, Poached, Pears, Cinnamon, Improv Cooking Challenge, Ice Cream
November Improv Cooking Challenge Pears and Dairy

Sour Cream Pear Pie by Pandemonium Noshery
Maple Walnut Pear Crisp by Veggies First, Then Dessert
Pear Hand Pies by Cookaholic Wife
Pear and Port Cheese Spread by Palatable Pastime
Burrata and Bartlett-Vanilla Bean Jam Crostini by Culinary Adventures with Camilla
Poached Pears In Cinnamon & Red Wine With Ice Cream by Sneha's Recipe
Caramelized Pear and Brie Rolls by A Day in the Life on the Farm
2 comments

Hyderabadi Parathas#BreadBakers

Hyderabadi Paratha is a popular paratha recipe form Hyderabad which is also famous in all regions of India and also our neighboring country Pakistan.
For making this paratha it is very important that layers should be seen on the paratha when it cooked. Check my notes below to make really flaky and layered parathas.
Ingredients
2 Cups All Purpose Flour 
½ Cup Wheat flour
2 Teaspoon Level Salt
1 Tablespoon Heaped Sugar

Method
Sieve the wheat, salt and all purpose flour.

In a bowl add  the sieved flour and knead into a semi stiff dough with water keep covered with a damp towel for at least 30 minutes better still for  an hour.
Divide it into equal size balls and keep covered with a damp towel.
Take one ball roll it on a greased work surface into big slightly thick circle 
spread ghee nicely on the circle and sprinkle little flour on circle
then start roll this 
into a rope  
then take the rope tap it on the work surface  to stretch it into a longer rope  
roll it into a 
circle and 
then roll it lightly into a paratha. 
Heat a griddle or tawa on medium low flame and then place the paratha on it, when bubble appear on top then flip it
apply ghee on the this side and cook it brown spot appear on the bottom side and flip the paratha press it with a cloth and then apply ghee and flip this side and cook till both sides brown spot appear.
Take it on to clean towel and crush it lightly  with your hands to open the fold. 
Ready... 
Serve with any gravy dish, like vegetable or chicken curry/ korma along with sweet or spicy pickle.

My Notes
While making these Paratha the circle should be of medium thickness. If you make them more thick then more layers will be visible,  then there is a chance that the paratha will remain raw/uncooked from  inside.  To avoid this cook the paratha really very well on low medium flame  by pressing it with a cloth, so that it is not left uncooked from inside.
Labels: Paratha, Hyderabad, Flaky, Flatbread, Breads, Bread Bakers 

BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
BreadBakers
. This month, the Bread Bakers are making Indian Flatbreads/Parathas, a theme chosen by Renu from Cook With Renu. And don’t forget to check out all the amazing Indian Flatbreads/Parathas done by our talented bakers.
6 comments