Showing posts with label Walnuts. Show all posts
Showing posts with label Walnuts. Show all posts
Showing posts with label Walnuts. Show all posts
Showing posts with label Walnuts. Show all posts

Mini Bundt Chocolate Chip Cookie#BundtBakers

These are so soft in the center and crisp outside.  Very delicious to have as a snack or perfect for a HI Tea Party. Thank you Felice from All That's Left Are The Crumbs, for choosing such a challenging theme, loved it.
Makes 6 mini bundts

50 Grams Butter , softened
60 Grams Brown sugar
30 Grams Caster Sugar
1 Large Egg
1/2 Teaspoon Vanilla essence
90 Grams All Purpose Flour
1/4 Teaspoon Baking soda
1/4 Teaspoon Salt
1/3 Cup Chocolate Chips
1/4 Cup Chopped Walnuts
For the Chocolate Frosting - A Small Batch Chocolate Frosting 

40 Grams Dark Chocolate - chopped
15 Grams Butter - unsalted
2 Tablespoons Heaped Icing Sugar - sieved
3 Teaspoons Milk

Pre heat oven to 175 degrees C.
Mix together the butter and sugars in a mixing bowl. 

Add the egg and the vanilla and continue mixing until well combined.  Add in the flour, baking soda and salt to the bowl and stir until just combined.  Fold in the chocolate chips and chopped walnuts.  Cling wrap the dough and refrigerate for at least 30 minutes. 
Make equal balls of chilled cookie dough and press it into  the mini bundts.  Bake for 22 to 25 minutes or until top is golden and the edges of the cookie is set. 
Remove from the oven and place on a cooling rack 
to cool for 10 minutes 
See the soft texture inside the cookies and black diamonds/chocolate chips peeking out..yum..yum
For the Chocolate Frosting - A Small Batch Chocolate Frosting
In a sauce pan add the chopped chocolate and butter, melt it over a double boiler. When melted mix it well so that it is smooth and shiny. Let is cool completely, add in the icing sugar and whisk well till smooth and lump free, add in the milk a teaspoon at a time to make it a spreadable frosting. Spread it over the cooled cookies.  
Enjoy, my hubby loved these cookie bundts and frosting on it was yum.
Labels : Cookies, Biscuits & Cookies, Bundt Bakers, Chocolate Chip, Walnuts, Healthy, Bundt
Bundt Bakers August 2019
Cookies Reimagined as Bundt Cakes

#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 are a food blogger and interested in joining in the Bundt Baking fun please send an email to Stacey at foodlustpeoplelove at gmail dot com. Our theme this month is Cookies Reimagined as Bundt Cakes and our host is Felice from All That's Left Are The Crumbs.
Apricot Pistachio Oatmeal Cookie Bundt from Sweet Sensations
Bundt Cookie Oatmeal and Blueberries from Patyco Candybar
Kingston Bundt Cake from All That's Left Are The Crumbs
Mini Bundt Chocolate Chip Cookie from Sneha's Recipe
Oreo Bundt Cake from Patty’s Cake
Snickerdoodle Bundt Cake from A Day in the Life on the Farm

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Easy Yummy Cheese Ball#FantasticalFood

April 17th is National Cheese ball Day, for,  fantastical food fight we were asked to prepare a sweet or savory Cheese balls . Made these easy, yummy Cheese balls.

You can make it ahead of time, may be even a week in advance if you want to. Just before serving coat them in nuts, so that they don’t get soft. This cheese ball is perfect as a party appetizer, tailgate parties etc..

Just before your guest arrive take it from the fridge roll them in nuts and set it out with some crackers for your guest to serve themselves.

This is a recipe for four, if you are making it for a party then double or triple it accordingly.

Makes 4
70 Grams  Cream cheese , softened

70 Grams Grated  Cheddar cheese
1 Tablespoon  Finely Chopped Scallion
1/4 Teaspoon Hot Sauce
1/4 Teaspoon Mixed Italian Seasonings
A Pinch of Garlic powder
A Dash Freshly Ground Black Pepper
1/3 Cup Toasted Walnuts -  finely chopped

Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion,  hot sauce, Mixed Italian seasonings, garlic powder and black pepper, mix well to combine.
Use a  spatula to scrape the sides of the bowl and gather the mixture into one ball. Lightly grease your hands and form the mixture into two round balls. 

Place the walnuts on a plate. Hold the cheese ball in one hand and use the other hand to press the walnuts to the outside of the ball, pressing them in gently and turning the ball to coat all sides.  
Serve with crackers.
Labels : Cream Cheese, Cheddar Cheese, Walnuts, Cheese Ball, Fantastical Food Fight
Inlinkz Link Party

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Nutty Upside Down Cake#BundtBakers

Bundt Bakers is celebrating its 5th year anniversary, our Host and founder of this group Stacy Livingston Rushton asked us to make "Nutty Bundts".  Thank you Stacy for making this group, I am happy to be a part of  Bundt Bakers. 
Here is my Nutty Upside Down Cake, which is full of nuts on the inside and with nutty crunch from outside.
I reduced the sugar for the cake by ¼ cup, since I do not like very sweet cakes and there was sugar in the base too. My friends loved this cake, but, my hubby who is a sweet lover, promptly commented that this cake requires a little more sweetness. 
So increase the sugar by ¼ cup if you want it sweeter, like my hubby.
A  10 inch ring pan is perfect for this batter, since I used an 8 inch bundt pan , had batter remaining made 6 cupcakes, without the crunch.

For Base 
75 Grams Butter
½ Cup Brown Sugar
½ Cup Silvered Almonds
½ Cup Chopped Walnuts
¼ Cup Chopped Pistachios
¼ Cup Silvered Cashewnuts
For Cake200 Grams Butter - I used salted
1 Cup Sugar

4 Large Eggs
1/3 Cup Unsweetened Cocoa powder
1½ Cup All Purpose Flour
1½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¾ Cup Buttermilk

For Base
Mix the nuts in a bowl, reserve 1/4 of it for the cake batter. 
In a bundt pan place the butter and heat till it melts then add the   sugar  spread it well.
Sprinkle nuts evenly at the base and sides. Keep aside.

For Cake Batter
Sieve together flour, baking powder, soda and cocoa powder, keep aside. In half of the flour mix add the reserved nuts. 
Beat Butter and sugar till fluffy add essence and eggs, one  at a time till all the eggs are incorporated.  Now fold in flour alternating with butter milk, add the nuts flour and mix it lightly.  
Pour this batter  in the prepared tin and evenly spread it.
 Bake in a preheated for 45 minutes . After you take it from the oven let it cool for 5 for 7 minutes, then immediately turn it upside down. 
I Overturned this cake after an hour since, had to attend mass and the result was that all the base / crunch did not come out, the bottom which had cooled got stuck. 
This I, scraped with spoon and topped it for the cupcakes.
This cake was so soft and nutty, you will love it.
Labels : Bundts, Bundt Bakers, Walnuts, Pistachios, Cashewnuts, Almond
Have a look at the other Nutty Bundts prepared by our bakers:
Almond Amaretto Bundt Cake from Patty's Cake
Baklava Bundt Cake from All That's Left Are The Crumbs
Bundt Cake Nueces Pacanas from Merce`s Cake
Bundt Pan Banana Nut Bread from Palatable Pastime
Date & Walnut Bundt Cake from Living the Gourmet
Gateau de Noix–French Nut Cake from Food Lust People Love
Peanut Butter Cake from A Day in the Life on the Farm
Nutty Upside Down Cake from 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.

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Honey & Nuts Fruit Salad#Improv

For October Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Honey & Nuts". Made a healthy and delicious complete meal salad for this event.
We had this for our dinner and was light on the tummy yet filling and sugar free too.
Ingredients2  Apples - thinly sliced 
10 - 12 Black Grapes
10 - 15 Walnuts - lighlty toasted and  chopped
10 - 15 Almonds - lighlty toasted and  chopped  
1 Cup Pomegranate kernels
2 Scallions - chopped
Salt to taste
1 Teaspoon Crushed Black peppercorns 
1/2 Tablespoon Mustard paste
2 Teaspoons Vinegar 
2 Tablespoons Extra virgin olive oil 
2 Tablespoon Honey
8 - 10 Iceberg lettuce leaves - torn
Feta cheese for garnish
To make the dressing 
Combine scallions , salt, crushed peppercorns, mustard paste, vinegar, olive oil and honey in a bowl. Tear lettuce leaves and add to the dressing. Add apples, grapes  pomegranate kernels, and add to the salad. Add almonds, walnuts and toss to mix. Transfer salad into a serving bowl. Break the feta cheese and place on top. 
Serve immediately.
Labels : Honey, Salads, Apple, Walnuts, Healthy Dinners, Improv Cooking Challenge  

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Chocolate Brownie Cake#BakingBloggers

In this brownie cake there is no baking powder. Made this cake for a  birthday of daughter's  friend, who is an ardent brownie lover. He was so happy to receive this brownie cake.
175 Grams Unsalted Butter
150 Grams + 50 Grams Dark Chocolate - chopped
200 Grams Caster Sugar
3 Eggs - separated
75 Grams All Purpose Flour
50 Grams Walnuts - chopped


Heat oven on 180 degree C. Grease and line 6.1/2 inch loose bottom pan.
Place 150 grams chocolate and butter in a pan and heat gently until melted, Keep aside till it come to room temperature or microwave on high for a minute, pausing after 30 seconds stirring.
Beat egg whites till stiff, Keep aside.
In another bowl add sugar and egg yolks and beat, then add flour, nuts, chopped chocolate , mix these well, then fold in the egg whites gently.
Pour this batter in the prepared tin bake in the center of the oven for about 35 to 40 minutes, until crusty on top. Leave it to cool. Dust with icing sugar and serve with ice cream.
Got these remaining pieces to enjoy. 

Labels : Brownies, Cakes, Baking Bloggers, Chocolate, Walnuts

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

Take a look at these wonderful Brownie Bakes:

Black Forest Brownies by The Redhead Baker
Chocolate Brownie Cake by Sneha's Recipe
Chocolate Butterscotch Caramel Pecan Bars by Kelli’s Kitchen
Cream Cheese Brownies starting with a Box Mix by A Day in the Life on the Farm
Dark Magic Brownies by Culinary Adventures with Camilla
Easy Salted Caramel Brownies by Cindy's Recipes and Writings
Egg-Less, Butter-Less, Chocolate Ragi Brownie by Cook with Renu
Frosted Sugar Cookie Bars by Food Lust People Love
Lemon Bars by Family Around the Table
No Bake Reese’s Bars by Jonesin’ For Taste
Oreo Cheesecake Brownie Bars by Cookaholic Wife
Peppermint Patty Brownie Bites by Karen's Kitchen Stories
Pineapple Bars by Simply Inspired Meals
S'Mores Bars by Palatable Pastime
Soft & Dreamy Nougat Brownies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Triangle Delights by Sid's Sea Palm Cooking

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Persimmon Pudding Cake #BundtBakers

This is a Japanese Persimmon fruit, it also grows in India and it's called by different names here some call it Japani, and some Amarphal or a wild ripe mango, Aambarella. In India this fruit is mostly used for medicinal purpose in Ayurveda and many do not think that this an edible or tasty fruit.
 Persimmon is a delicious and pulpy fruit. We enjoy  eating this fruit. 
I made this delicious pudding cake with it. The fruit was very sweet hence the cake too became a little more sweet, if you are planning to make this Persimmon Pudding Cake then I, would suggest you reduce the sugar by 1/4 Cup each that is 3/4 Cup each brown and white sugar, as the pudding cake cools it tends to become even more sweeter.
Sent part of this cake to my friend too next day, who felt that it was too sweet. My husband and daughter simply enjoyed this pudding cake and were asking for more. Will definitely make it again.
 This pudding cake freezes well , pack it in pieces that you would like to have at a time, in zip lock bags. To reheat it place it in the microwave for a minute on high power and you can enjoy a fresh cake. 

Our host for this month’s Bundt Bakers is Wendy of A Day in the Life on the Farm . The theme is ‘Back to School Bundts ’ where in she asked us to bake a bundt that is easy to slice and freeze, perfect to take along for lunches throughout the month. This pudding cake fits perfectly into today’s theme.

1.1/2 Cups Persimmon Pulp 
60 Grams  Butter -  melted  - I used salted
2 Large Eggs 
1 Cup White Sugar 
1 Cup Brown sugar 
1 Teaspoon Vanilla essence
220 Grams  All  Purpose Flour 
2 Teaspoons Baking powder  
1 Teaspoon Cinnamon powder -  
1 Cup Chopped Mixed Nuts - (optional) . 


Preheat oven to 180 degrees and grease a bundt  mold. 

Melt the butter and keep it aside to cool.
Pulse the persimmon pulp  in a blender, along with the skin for just a minute.  Measure 1.1/2 cups.  Do not over puree it.
Sift flour, baking powder and cinnamon into a large bowl. Set aside. 
In a  bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in nuts. 
Spread onto prepared bundt pan and bake for 55- 60 minutes or until a toothpick inserted into the center comes  with some crumbs.  This is a pudding cake so it well be slightly wet in the center. When cooled  un-mold and dust it with icing sugar.
Enjoy with a scoop of vanilla ice cream or whipped cream. We had with none, just enjoyed it plain.

My Notes

If you are using unsalted butter then add a pinch of  salt.

For the mixed nuts,  I, used walnuts, cashewnuts and almonds.  You can use any one nut.  That's your choice.

Labels :  Persimmon Fruit, Pudding cake, Cakes, Cinnamon, Cashewnuts, Almond, Walnuts, Bundt Bakers

Check out all of the recipes our Bundt Bakers are sharing today.

Applesauce Bundt Cake from I love bundt cakes
Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Brown Sugar Banana Bundt Cake from Food Lust People Love
Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
Morning Glory Bundt Cake with Yogurt & Granola Topping from All That's Left Are The Crumbs
Peanut Butter and Jam Bundt Cake from The Queen of Scones
Persimmon Pudding Cake from Sneha's Recipe
Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
Sesame Seed Bundt Cake from Katin špajz
Twinkie Bundt Cake from A Day in the Life on the Farm
Zebra Bundt Cake from Patty's Cake

#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 or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

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