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.

Ingredients
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

Method
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.

Overnight Oats With Grapes & Strawberry's#FantasticalFoodFight

This is an excellent combo that matches so well together. Topped with sliced strawberry's this was a icing on the cake.. an oatmeal beauty.  

Yum Yum, you will definitely love overnight oats. 

Single Serving

Ingredients
¼ Cup Quick Oats
1/3 Cup Milk
5 + 5 Green & Black Grapes - sliced in half
3 Tablespoons Fresh Yogurt
1 Tablespoon Honey
4 Strawberry's - sliced

Method

Add  the oats  and pour the milk in a jar

 Top it with sliced grapes

Pour the fresh yogurt. Drizzle the honey and place the sliced strawberry's

Cover it with spill proof silicone lid and refrigerate overnight.  

The next morning carry it with you to office or enjoy for breakfast, hassle free, healthy and delicious. 

My NotesCan use maple syrup instead of honey.

Labels :  Oats, Breakfast, Overnight Oats, Grapes, Strawberry, Healthy, Fantastical Food Fight

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

Check out the other recipes below!

Inlinkz Link Party

Baked Mexican Chicken Spaghetti#BakingBloggers

Whenever  we are invited for a party , I always ask my host what can I bring.   Took this  Baked Mexican Chicken Spaghetti for the dinner party.

This was  a delicious and makes a fantastic festive dinner that your friends and  family will enjoy. It's topped with cheese, Mexican seasoning, baked until it becomes oey, gooey and the cheese is melty, to perfection. 

Servings 7 -8
Ingredients  
1 Kg Boneless Chicken - chopped into tiny cubes
2 Large Onions - finely chopped
1 Tablespoon Each Ginger Garlic - minced
1 Green bell pepper - finely chopped
200 Grams Tomato Puree
2 Jalapenos - finely chopped
2 Tablespoons Finely chopped Parsley
6 Medium Ripe Tomatoes
1 Packet Mexican Noodle Taste Maker
1 Teaspoon Cayenne pepper
Salt to taste
1 Teaspoon Mexican Seasoning
3 Tablespoons Oil
500 Grams Spaghetti pasta

For the Toppings  
Few Fresh Basil Leaves
Mixed Herbs
Mexican Seasoning
Chopped Parsley
Diced Coloured Bell Peppers
Chopped Spring Onion Greens
Grated Cheese as required - see notes
Method
First cook the spaghetti as per package instructions. Drain it and keep aside.
Blanche the tomatoes, remove the skin and chopperize them. Keep this aside.
Heat oil a large skillet, add the onions , ginger and garlic, saute till the onions are translucent, add the chicken and saute till it turn pink to white, now add the, tomato puree and chopperized tomatoes, Mexican taste maker , jalapenos and stir fry till nicely mixed. Reduce the flame to medium low and let it cook till dry but still moist. Now add the chopped capsicum and Mexican seasoning, cayenne pepper and taste for salt and add accordingly. See that this mixture is not dry but saucy. 

Grease a big casserole dish lavishly with oil or butter , I used a non stick baking dish to make this.
Transfer the chicken mixture to the baking dish 

Place the coloured bell peppers, sprinkle chopped parsley. 

Sprinkle little cheese on top 

Spread  the spaghetti and place the coloured bell peppers, sprinkle chopped parsley and spring onion greens again cheese as much as you would like, I used a total of 1.1/2 cups of grated cheese.

A sprinkle of Mexican seasonings and mixed herbs on  top 

Dot it with tiny cubes of butter and and few basil leaves  bake  at 180 until cheese is melted or for about 20 to 25 minutes. 

Remove from oven, and let sit 5 minutes or so. Serve and enjoy!  Isn't this  Mexican Chicken Spaghetti, so creamy, dreamy and delicious! 

My Notes
I used a mix of Sheep cheese and cheeza cheese.
Labels : Baked, Pasta & Noodles, Chicken, Mexican, Baking Bloggers, Spaghetti, Cheese, Mexican Seasoning, Main course 
Baking Bloggers, theme for the month is Baked Pasta and our host is Sue. 


Baked Mac and Cheese with Corn by Anybody Can Bake
Baked Mexican Chicken Spaghetti by Sneha's Recipe
Cavatini by Palatable Pastime
Cheesy Artichoke Ravioli Casserole by Food Lust People Love
Cheesy Vegetable Pasta Bake by Cook with Renu
Creamy Lemon Chicken Pasta Bake by Caroline's Cooking
Greek Giouvetsi by Pandemonium Noshery
Macarona Bechamel (Egyptian Baked Pasta) by Tara's Multicultural Table
Meatless Lasagna by A Day in the Life on the Farm
Mushroom And Artichoke Pasta Bake by Oventales
Rakott teszta (Hungarian Layered Noodles) by Sid's Sea Palm Cooking
Sausage and Spinach Lasagna by Cookaholic Wife
Spiralized Sweet Potato Macaroni and Cheese by Karen's Kitchen Stories
Turkey Ham Mac and Cheese by Cindy's Recipes and Writings
Turkey Tetrazzini by Reviews, Chews & How-Tos

Oats & Honey Porridge#Improv

Another quick and healthy breakfast. I make this for breakfast so often and sometime add fresh fruits too. 

Serves 2
Ingredients
1 Cup Oats
1½ Cup Water
1½ Cup Milk
2 Tablespoons Honey
Handful chopped nuts and fruits (Dates, Almonds,Cashew nuts, Walnuts and Raisins)
1 Teaspoon Chia Seeds

Method

In a saucepan , combine water and  milk,  bring to boil on  medium low flame

then add the oats and give it a quick stir,

Now add the honey and  chia seeds mix in well, keep stirring for 3 - 4 minutes  or till the porridge thickens a little.
Keep stirring in so that it is not burnt at the bottom.

When the oats is  cooked, turn off flame and transfer the contents to a serving bowl,

 Drizzle a little honey
The porridge will further thicken as it starts to cool , so adjust your water and milk quantities accordingly.

Here is the goodness of fruits

Sprinkle all the chopped nuts and fruits on top.  

Enjoy  this healthy breakfast!!
My Notes

Can use any type of oats.
Feel free to add or skip the nuts.
Vegans or lactose intolerant people can use  almond milk,  soy milk or coconut milk instead.

Sending this Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Oats & Honey".
Labels : Oats, Honey, Breakfast, Healthy, Improv Cooking Challenge, Sugar Free, Diabetic Friendly, Vegan, Gluten Free

Cloverleaf Rolls#BreadBakers

So quickly the months have gone by, 2018 is over and we ushered into a new year 2019. Our Bread Bakers theme for the new year begins with Good Luck Breads, our host is Felice Geoghegan. 

I, made these  Eggless Cloverleaf Rolls for this event. Cloverleaf rolls are small balls made of three sections and more like a pull-apart bun. These are a real treat and very versatile, can be eaten for dinner or for breakfast with butter and jam.

Makes 12 Rolls
Ingredients 
300 Grams Bread Flour
200 Ml Warm Milk
11 Grams Hefe / Fresh Yeast
2 Teaspoons Sugar
3/4 Teaspoon Salt
2 Tablespoons Oil
50 Ml Water

Method

In a mixing bowl or food processor add the sugar, yeast, milk, when the yeast starts to bubble, add the flour, salt and oil, and run the processor on low speed adding the water a little at a time till it forms into a dough. Now run the food processor on high speed to make a nice soft and smooth dough for about 8 to 10 minutes. 

Shape the dough into a ball and lightly coat with oil place it into a bowl. Cover the bowl with damp cloth and set it at room temperature to double in volume.
Brush a 12 cup muffin tin with oil and keep aside.

When the dough has doubled, punch it down and divide it into 12 parts. Divide each part into three equal-sized pieces and roll each piece into tiny balls. I used the kitchen scale to make equal size balls around 15 to 16 grams each.

Place 3 balls, seam side down, in each muffin cup. Brush them with milk, cover the muffin tin with damp cloth , put it in a warm spot and let the rolls rise till they double in size.

Preheat the oven to 200 degrees.Once they double in size and bake the cloverleaf rolls until golden brown, about 22 to 25 minutes.

Remove the rolls from the oven, and brush immediately with the melted butter. After 5 minutes, carefully transfer them to a rack. 

Serve warm, or at room temperature. 

Enjoy them for breakfast or dinner.

Labels : Breads, Bread Bakers, Cloverleaf Rolls, Eggless, Breakfast, Dinner, Good Luck Breads

#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 of 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. 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. This month, the Bread Bakers are making Good Luck Breads, a theme chosen by Felice from All That's Left Are The Crumbs.
Don’t forget to check out all the amazing breads baked by our talented bakers ~

• Buttermilk Cornbread from Cindy's Recipes and Writings
• Cloverleaf Rolls from Sneha's Recipe
• Coriander Garlic Four Leaf Clover Bread from Sara's Tasty Buds
• Four Leaf Clover Good Luck Rolls from Cook With Renu
• Golden Pineapple Buns from Food Lust People Love
• Grosse Neujahrs-Breze from All that's Left Are The Crumbs
• Honey Butter Cloverleaf Rolls from Ambrosia
• Irish Barmbrack from Gayathri's Cook Spot
• Jewish Challah from Veena's Veg Nation
• Three King's Cake from A Day in the Life on the Farm
• Lucky Horseshoe Shaped Stuffed Bread from The Mad Scientist's Kitchen
• Steamed Piglet Buns from Karen's Kitchen Stories
• Vasilopita from Anybodycanbake