Monster Bundt Cake#BundtBakers

A super fun and easy Halloween Monster Bundt Cake! All you need is a few ingredients to make this fun Monster Bundt Cake and most important is candy eyeballs which are homemade! I have used my Homemade Chocolate Cake.

For The Homemade Chocolate Cake Mix 
Dry Ingredients
200 Grams All Purpose Flour
20 Grams Corn Flour
400 Grams Caster Sugar
90 Grams Cocoa powder ( Dutch Process)
7 Grams Baking powder
7 Grams Baking soda
3 Grams Salt
Wet Ingredients
3 Small Eggs Or 2 Large
125 ML Vegetable Oil
2 Teaspoons Vanilla Essence
200 ML Warm Coffee
To Make The Butter Milk
225 ML Whole Milk
2 Teaspoons Lemon Juice or White Vinegar
Other Ingredients
For The White Icing /Glaze
3 Cups Icing Sugar
Milk as required
½ Teaspoon Vanilla Essence

Coloring Orange, Purple, Green
For Homemade Candy Eyeballs
White Chocolate
Dark Chocolate
Edible Black Color

Method
For The Homemade Chocolate Cake Mix

Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. 

Store in an airtight container in a cool dry place for up to 3 months or until ready to use.
When Ready To Bake
Preheat oven to 170°C. Prepare two 8-inch round cake pans or a 10 cup Bundt mold.

Whisk butter milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.
Add the dry mix and whisk until just barely combined and smooth (do not over mix). This is a liquidy batter. 

Pour cake batter in a well greased Bundt pan. Bake 60 - 70 minutes, or until a toothpick inserted comes out clean (baking time depends on the pan size). 

Allow to cool completely then invert onto a plate.

For The White Icing /Glaze

Make the icing in a large bowl. Divide frosting into three/four bowls and add a different color of food coloring to each.
Add color to the glaze by mixing in a few drops of food coloring.

Place each icing in a piping bag and cut a tiny hole in one of the corners. Drizzle frosting over the cake. Repeat with remaining colors.

For Homemade Candy Eyeballs

Melt the white and dark chocolate as required. Pour this into a small piping. Take a plastic sheet, pipe the white dots, when it cools place a dark chocolate dot on top. Let this cool completely. With a tooth pick make a black dot on top of the dark chocolate.
My suggestion the black dot remains wet even after a day of drying, so mix it with the dark chocolate and then make a black dot. When I was placing the eyes on the cake the black color smudges.

 Add eyeballs all over the cake immediately after adding the frosting. 

Serve and Enjoy!
Labels: Bundts, Bundt Bakers, Halloween, Chocolate, Homemade, Cake Mix, Candy Eyes, International Cuisine, American

#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 of our 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.

Our Host for this month is Wendy from A Day in the Life on the Farm, theme is Halloween Bundts, thank you for hosting this event. Check the recipes our talented bakers have baked. 

Pat Y Co: Boo...Chocolate-Coconut and Pumpkin Marble Bundt
Making Miracles: Chocolate Orange Swirled Bundt Cake
Food Lust People Love: Chocolate Spider Web Bundt Cake
Palatable Pastime: Dirt and Worms Bundt Cake
A Day in the Life on the Farm: Mini Pumpkin Bundts
Sneha’s Recipe: Monster Bundt Cake
Culinary Adventures with Camilla: No Bones About It Pumpkin Mini Bundts

Air Fryer Pasta Chips#MultiCookerMonday

This is another TikTok sensation made with cooked pasta that’s tossed with olive oil, parmesan cheese, spices, that are then air fried until crispy! They come out so crunchy, perfect for dipping with your favorite sauce for a fun appetizer!

These air fryer pasta chips don’t need a lot of oil. A teaspoon or up to 1 tablespoon is plenty and will make them perfectly crispy! Air Fry the pasta in batches. Depending on the size of the air fryer basket, you may need to separate the pasta into batches to avoid overcrowding, which can affect the results.
Shake the air fryer basket a few times. While cooking the pasta chips, make sure to shake the basket to allow all the surface areas to get crispy. Made this for my hubby's birthday to serve as a starter.

Ingredients
200 Grams Penne Pasta
1 Tablespoon Olive Oil
½ Teaspoon All Purpose Seasoning
Sea Salt
Hot Sauce as required

Method

Bring a large pot of heavily salted water to a boil. Cook pasta al dente according to package directions and drain.

Toss the hot pasta with olive oil, hot sauce, all purpose seasoning, salt and pepper.

Arrange a single layer in the air fryer basket and Air fryer them in a preheated air fryer at 200°C for 15 minutes, tossing a couple times.

Serve the pasta chips with a dip of your choice.
Labels: Pasta & Noodles, Air Fryer, Starters, Appetizer, Multi Cooker Monday, Vegan

Multicooker Monday - October 2021

Air Fryer Pasta Chips from Sneha’s Recipe
Birria Quesatacos (Instant Pot) from Karen’s Kitchen Stories
Black Eyed Peas and Okra (Instant Pot) from Palatable Pastime
Instant Pot Dal Dhokli from Magical Ingredients
Pork and Cabbage Starting with Leftovers (slow cooker) from A Day in the Life on the Farm

Anpanman Rolls#SundayFunday

Anpanman is a character bread ” that was inspired by the cartoon character. Kids love such cartoon characters, but let me tell you that I too enjoyed creating this character, it was a fun project.

I thank Sue of Palatable Pastimes for choosing such a fun theme for our Sunday Funday event, wherein, she asked us " Let's create some cute and whimsical kawaii recipes, "Kawaii" means "cute" in Japanese."
Kawaii recipes are perfect for kids.

Ingredient
130 Grams All Purpose Flour
10 Grams Sugar
2 Grams Instant Yeast
20 Grams Softened Butter
2 Grams Salt
80 to 90 Ml Warm Mil
Pink Food coloring
1 Tablespoon Beaten Egg
Black Color or Choco pen
Method

In a large bowl mix in the flour and salt in a bowl. In a jar mix in the milk, sugar and yeast , keep it aside for 5 minutes. Then add in the yeast mixture to the flour and knead to form a smooth dough. Take the dough on to a work surface add the softened butter and knead again for 5 minutes till it smooth and soft dough. Place this in a oiled bowl, cover and let it rise till double in volume.

Deflate the dough and divide the dough into 4 equal parts. Keep the three parts aside covered. 

For the remaining one, add the food coloring and knead it well. Divide this into 9 equal parts. Roll them into smooth round ball. Cover with a wet cloth and let rest for 15 minutes.

Take the three dough balls and roll each into a round smooth ball and place them in long oiled aluminum tray/mold.

With your finger make an indent the part that hits the nose and cheeks, and put the nose and cheeks on it. Cover and keep it rise for 15 minutes.

Apply the egg wash to Anpanman Rolls. Bake in a preheat oven at 180°C for 18 to 20 minutes. 

Cool on a wire rack completely.

After baking and cooling, draw facial parts with black food color. 

Complete and I am loving it!
Labels: Breads, Japanese, Kawaii, Chocolate, Sunday Funday

Sunday Funday - Kawaii Recipes

• Anpanman Rolls from Sneha’s Recipe
• Kawaii Pikachu Pumpkin Pie from Amy’s Cooking Adventures
• Rice Krispie Monster Treats from A Day in the Life on the Farm
• Totoro Inari from Culinary Adventures with Camilla  

Beef & Potato /Aloo Gosht#Soupswappers

Aloo Gosht is a spicy meat gravy that has potatoes cooked with beef, lamb or mutton in a thick stew. This pairs well with rice, roti, naan or puri for a absolute delightful meal. 

Aloo Gosht is a sub-continental dish that mainly originates from Pakistani and North Indian cuisine. This gravy has potatoes cooked with the meat and it's pretty simple to prepare and tastes too good as well.

Ingredients
700 Grams Beef In Bone - cut into medium pieces
250 grams Small Potatoes
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chili powder
1½ Teaspoon Salt
1 Teaspoon Heaped Coriander powder
½ Cup Oil
1 Cup Heaped Yogurt - whisked
2 Tablespoons Heaped Brown Onion - crushed 

½ Teaspoon Garam Masala powder
1 Tablespoon Ginger juliennes
2 Tablespoon Chopped Coriander leaves

Whole Spices

10 Black peppercorns
¼ Teaspoon Shahjeera
1 Brown Cardamom
4 Cloves

Method

In a bowl add the whisked yogurt, add the crushed brown onions, coriander, cumin and chilly powder, mix this well.

Heat oil in a pressure cooker add all the whole spices, when it releases an aroma add in the beef pieces and fry for 2 minutes on medium high flame, add ½ cup water and the yogurt mix and mix it well it is forms a smooth gravy, wash the yogurt bowl with another ½ cup water and pour this into the cooker, add salt fry well for 2 minutes. Cover the cooker with a lid and on high flame take one whistle, reduce to flame to medium low and let it cook for 25 - 30 minutes or till the meat is nearly done.

Let the cooker cool, open and check if the meat is cooked and the gravy consistency, add more water accordingly, add in the baby potatoes and give it a good mix. Close the cooker and take two whistles on high flame. Switch off the flame and let the cooker cool. Open and check if the potatoes are done and meat if fork tender. Add ginger juliennes, garam masala powder and little coriander leaves give it a stir and cover with lid. Let is simmer for 7 to 10 minutes on medium low flame, stirring frequently until oil separates or surfaces.

Aloo Gosht is ready. Garnish with chopped coriander leaves and ginger juliennes Enjoy this stew!!
Labels: Beef, Stew, Baby Potatoes, Indian, Main course, Soup, Soup Swappers, Pressure Cooker, One Pot Meal

Soup Swappers: Comforting Stews 

• Beef & Potato Stew/Aloo Gosht from Sneha’s Recipe
• Boeuf Bourguignon + Domaine Les Aphillanthes Côtes du Rhône Galets Plan de Dieu 2019 from Culinary Adventures with Camilla
• Comforting Veggie Stew from Magical Ingredients
• Filipino Beef Mechado (Slow Cooker) from Palatable Pastime
• Ham and Vegetable Stew from A Day in the Life on the Farm
• Low Carb Instant Pot Beef Stew from The Keto Grandma
• Slow Cooker Argentina-Style Beef Stew from Karen’s Kitchen Stories

Salmon Burger With Cocktail Sauce#FishFriday

I am big fan of fish burger, love the McDonald's Filet O Fish. When we visited Ice Land I ordered a big fat salmon fish burger. I went to take a bite the fish filet just slides from the bun to the ground ( can't forget the incident), I cried, but ordered a another one and enjoyed having it.😂 

Making this salmon fish burger was a real pleasure. This is a perfect and filling meal for one. It's so satisfying to have a crispy fat fish burger, freshly made with fresh ingredients.

Serves One
Ingredients
150 Grams Boneless & Skinless Salmon - cut into small cubes
1 Tablespoon Mayonnaise
1 Green Chilly - minced
A few drops of Lemon Juice
1 Tablespoon Fresh Bread Crumbs
1 Teaspoon Chopped Flat Parsley
1 Teaspoon Chopped Coriander leaves
¼ Teaspoon Dijon Mustard
1 Tablespoon Scallions- only white part - finely chopped
A Dash Black Pepper powder
A Dash Paprika powder
1 Small Clove Garlic - finely chopped
Sea Salt to taste
For the coating
Rice Flour or Corn Flour - I used rice flour
Panko Breadcrumbs as required
1 Small Egg - lightly beaten
Oil as required for frying
For the Cocktail Sauce
2 Tablespoons Mayonnaise
1 Tablespoon Hot Sauce
A Dash Lemon juice
1 Teaspoon Chopped Coriander leaves or Parsley
1 Teaspoon Finely Chopped Gherkins/Pickled Cucumber
1 Teaspoon Finely Chopped Dill Leaves
2 Leaves Romaine Lettuce
Sliced Tomato and Cucumber
Method

In a chopper add the onion, parsley, coriander leaves, green chilly, salt,, paprika and pepper powder, mayonnaise and bread crumbs, salmon cubes and pulse it two or three times ( the salmon should be in tiny cubes). Take this out into a bowl and add the lemon juice, mix well and refrigerate it for at least 2 hours for the flavors to develop and also at this stage it is difficult to handle. The mix will firm up in the fridge.

Remove from fridge and form into patty. Roll in rice flour and keep this in the freezer for 15 minutes only. 
Heat a non-stick pan/skillet with oil.
Beat an egg lightly add a pinch of salt.
In a plate spread the panko bread crumbs. Keep aside .
Take the cake out from the freezer.

Dip the cake in egg. Roll it in bread crumbs and immediately place it in the frying pan. Fry on medium high heat till golden on both sides, frying for about 3 to 4 minutes on each side, adjusting the heat if necessary. Turn and cook until the other side is browned, Transfer to a paper towel-lined plate to drain the excess oil.
For the sauce
Mix all ingredients well sauce is ready. Keep this in the refrigerator to chill.

Arrange the buns, cut-side up, on a grill pan an toast them well for about one to two minutes. Apply cocktail sauce on both sides.  

Arrange the lettuce leaves, tomato slices. Then salmon patty on the bun; top with sauce, pickled gherkins and romaine lettuce,

sliced tomato and cucumber, with a sliced of cheddar cheese and some more sauce.

Enjoy!!

Labels: Burger, Salmon, Seafood/Fish, Homemade Pickled Gherkins, Cocktail, Sauce, Fish Friday, Serves One

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood. Theme for this month  is Salmon and our host of the month is Sue of Palatable Pastime.  

Chili Glazed Salmon from Karen’s Kitchen Stories
Creamy Garlic Butter Salmon from Making Miracles
Salmon Burgers With Cocktail Sauce from Sneha’s Recipe
Salmon with Lemon Caper Butter from Palatable Pastime
Savory Craquelin Roast Salmon from Food Lust People Love
Smoked Salmon Pasta from A Day in the Life on the Farm