Cookies and Cream Mini Bundts#BundtBakers

These bundts were so soft and delicious. When I offered these to my nephew he enjoyed and said these are super yum.
This recipe I choose from Stacy of Food Lust People Love, who is the author and creator of Bundt Baker's. I am so thankful to be a part of this beautiful group and baking such wonderful recipes. For the detailed and step by step recipe check here.

Ingredients
For the cake batter
113 Grams Butter
150 Grams Caster Sugar
1 Large Egg
180ml Sour Cream
60 Ml Milk
1 Teaspoon Vanilla Essence
156 Grams All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
85 Grams Oreos - chopped
For The Cream Glaze
¾ Cup Icing Sugar
½ Teaspoon Vanilla Essence
3 Tablespoons Heavy Whipping Cream
Optional For Decoration

 Oreos

Method

Preheat the oven to 180°C. Butter and flour your Bundt-lettes pan.
In a mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a mixing bowl beat the butter and sugar together until fluffy, for 1-2 minutes. Add in the egg and beat again till combined. 

Measure the sour cream and milk together in a measuring cup. Add in the vanilla extract and stir.
Add half of the sour cream mixture and half of the flour mixture to the main mixing bowl, beating until combined,
Add the balance of both and beat again.
Fold in the chopped Oreos.
Divide the batter between the holes in your mini Bundt pan.

Bake for about 22-25 minutes in a preheated oven or until a toothpick comes out clean and the top and edges are golden.
Remove the mini bundts from the oven and leave them to cool on a wire rack for a few minutes. Run a toothpick around the edges of the pan to make sure the mini Bundts will release then invert the pan to turn the them out onto the wire rack. Cool completely before decorating with the cream glaze.

To make the cream glaze, combine all of the ingredients and mix well.

Decorate them with the cream glaze - and place an Oreo on top.

Enjoy these soft and delicious bundts!
Labels: Bundt, Bundt Bakers, Oreo

For Bundt Bakers  December 2021 our theme is *Tribute to our Friends* and our host is Patricia of Patyco Candybar.  

Apple Almond Coffee Cake with Honey Glaze (from A Day in the Life on the Farm) by Making Miracles
Chocolate Peppermint Bundt (from Making Miracles) by Food Lust People Love
Cookies and Cream Mini Bundts (from Food Lust People Love) by Sneha’s Recipe
Dutch Speculaas Bundt Cake (from Tartacadabra) by All That's Left Are The Crumbs
Magical Ingredients Honey Cake by A Day in the Life on the Farm
Weicher Lebkuchen – Soft German Gingerbread Bundt Cake (from Food Lust People Love) by Patyco Candybar

#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.

Wool Roll Bread With Cranberries#BreadBakers

A wool roll bread is named after its shape, which resembles rolls of wool yarn and it's a pillowy yeast dough,

Ingredients
80ml+- Luke Warm Milk
1 Teaspoon Instant Yeast
300 Grams Bread flour
1 Teaspoon Level Sea Salt
2 Tablespoon Caster Sugar
1 Large Egg
100 Ml Whipping Cream
100 Ml Milk
50 Grams Dried Cranberries 

Method
Wash the cranberries and chop them into fine pieces.

In a small jug add luke warm milk, yeast and let this rest for 5 minutes or till it froths.
In a large bowl add the flour, salt, mix well then add the whipping, milk, egg and start kneading it into a dough, Now add in the yeast mixture and knead until you get a firm dough and soft that is not sticky. Cover and let it dough double in volume.

Grease a 6" pan loose bottom pan and line it with parchment paper and grease the paper too.

After the bread doubles in volume, lightly dust the work surface with flour and turn the dough on to the surface flatten the the dough lightly and divide into 5 equal parts. 

Roll each into a ball and keep aside covered for 15 minutes.

Take one ball of dough and roll it into a oval shape 

Cut half the dough into fine shreds with a bench scrapper

place cranberries on the other side

Fold the sides a little

roll as shown in the pic and roll it tightly take care not to press the roll or else all the thread with flatten.

One wool roll is ready.

Place each roll into edge of the pan. 

Same way roll all the remaining pieces of dough ball and place them into the pan. Cover and let it double in volume. Brush the bread with fresh milk.

Preheat the oven Bake at 170°C for 20-22 minutes. Brush the bread with oil or butter once out of the oven. 

Keep it on a wire rack to cool for 5 minutes. After 5 minutes loosen the sides of the pan remove the bread and place it on wire rack to cool. 

Once cooled, pull each roll and enjoy with your cup of tea or coffee. This bread is soft and delicious.

Labels: Breads, Bread Bakers, Cranberry, Stuffed Bread, International Cuisine

For December 2021, event for bread bakers this month our Host is Kelly Lawson of Passion Kneaded and our theme is Bread Art.   

• A Christmas Partridge for my True Love from A Day in the Life on the Farm
• Christmas Wreath Focaccia from Karen's Kitchen Stories
• Mini Fougasse from Ambrosia
• Roasted Garlic Focaccia Wheel from Magical Ingredients
• Santa Bread from Passion Kneaded
• Shekerbura from A Messy Kitchen
• Sunflower Bread from Making Miracles
• Wool Roll Bread With Cranberries from Sneha's Recipe

BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Cheesy White Sauce Chicken Buns#BakingBloggers

For any day of the week your can prepare these quick, tasty and easy cheesy chicken buns or make it for a party and your guest will enjoy it especially kids. This can be made with any leftover chicken or boiled chicken.

Ingredients 
5 Small/ Mini Buns
1 Cup Leftover Chicken - cut into small pieces
1 Cup Thick Bechamel Sauce
1 Cup Cheeza Cheese

Method

Cut the buns in the center and scoop out a little of the center

Then add the white sauce, top it with chicken (I used Leftover chicken roast).

Sprinkle lots of cheese

Baked in a preheated oven 180°C with both the elements on for 10 minutes. Serve these when still warm.

Labels:  Chicken, Leftover series, Bechamel Sauce, Buns, Starters, Kids delight, Baking Bloggers 

Baking Bloggers December 2021

Baked Party Appetizers

• Brie Gougere from Sid's Sea Palm Cooking
• Cheddar Cheese and Pecan Crisps from Karen's Kitchen Stories
• Cheesy White Sauce Chicken Buns from Sneha’s Recipe
• Crescent Roll Samosa Wreath from Magical Ingredients
• Mini Christmas Cakes from Small Batch Baking Kitchen
• Monte Cristo Puffs from Palatable Pastime
• Pigs In A Blanket Christmas Wreath from Making Miracles
• Shrimp and Pork Roll Lettuce Cups from A Day in the Life on the Farm

Black Eyed Peas With Punjabi Vadi#SundayFunday

My friend got this Urad Dal Vadi from Punjab, so I thought of combining both and made a main course dish which is so quick and lip smacking. This is made in the pressure cooker.

Ingredients
1 large Urad Dal Vadi  - broken into small pieces
1 Cup Dried Black Eyed Peas/Chawli
½ Teaspoon Cumin Seeds
½ Teaspoon Turmeric powder
1 Teaspoon Red Chilly powder - or your spice leve
2 Teaspoon Coriander powder
1 Teaspoon Sea Salt or to taste
Oil as required
Grind To Paste
1 Medium Onion
1" Piece Ginger
3 Big Cloves Garlic
2 Large Tomatoes - pureed

Method
Wash and soak the black eyed peas for at least 2 -3 hours.

In a pressure cooker add a teaspoon heaped fry the vadi for a minute or two. Remove and keep aside.

In the same cooker add 2 tablespoons of oil, when heated add the cumin seeds and when it splutters, add the onion ginger garlic paste and sauté well till the onion starts to turn golden and oil seperates. Then add the puréed tomatoes along with all the dry spices, salt, turmeric, red chilly and coriander powder and fry well till oil surfaces. 

Now add the fried vadi and 

black eyed peas, sauté for a minute. 

Add water an inch above the level of the black eyed peas and give it a good mix Cover the cooker with a lid and one medium high flame take one whistle and reduce the flame to low. Reduce the flame to low and keep it for 5 minutes. After 5 minutes, increase to high and take one whistle. Switch off the flame and let the cool for 5 minutes. 

Open and check for the consistency of the gravy, add water accordingly. Garnish with fresh coriander leaves.

Serve hot with hot chapattis or steamed rice. The flavor of this dish was just too good.

Labels: Black Eyed Peas, Vadi, Main course, Curry, Vegan, Gluten free, Sunday Funday, Indian 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Rebekah of Making Miracles and the theme is Sunday Funday 30 Minutes Or Less.     

• Beef and Bean Sloppy Joes from A Day in the Life on the Farm
• Beef Steak Tips with Mushrooms and Balsamic Gravy from Amy's Cooking Adventures
• Black Eyed Peas With Punjabi Vadi from Sneha’s Recipe
• Minestrone Soup from Mayuri’s Jikoni 
• Pasta Fagioli for Christmas from Our Good Life
• Quick and Cozy Turkey Stew  from Making Miracles

Tepsi Baytinjan#EattheWorld

Tepsi Baytinjan, a very popular Iraqi casserole dish, usually served with rice. The main ingredient of the dish is aubergine/brinjal/eggplant (baytinjan translated means aubergine/brinjal/eggplant). Similar to moussaka, the dish consists of layers of vegetables and meat, covered in a sauce and baked.
Join us in Eat the World..as we celebrate Christmas - Secret Santa party, wherein we are asked to make a recipe of that blog of any recipe post with #EattheWorld. 

I am given Wendy of A Day in the Life on the Farm and I have chosen Tepsi Baytinjan. 

Check the above link for the original recipe.  I have made just two minor changes in the recipe- added curry powder to the meatballs and other is that I rolled the meatballs in the eggplant slice. I took a small size dish -6" square dish it was small for the quantity, while baking the sauce spilled over so take a 7" dish for baking for this much quantity. You can used lamb or mutton mince to make this dish.

Serves 3 - 4
Ingredients
1 Medium Eggplant- sliced into thin slices
1 Medium Onion - sliced
2 Medium Tomatoes - sliced
3 + 3 Cloves Garlic - minced
250 Grams Beef mince
1/2 Teaspoon Curry Powder
1 Medium Potato - sliced into roundles
Olive oil as required
Salt & Black pepper - to taste
250 Ml Tomato Sauce 
Method

Grease a 7 inch deep baking dish and set aside. 

Heat about 2 Tablespoons of olive oil in a skillet over med high heat. Season the eggplant with salt and pepper. Brown on both sides in the skillet.
Season the potato slices with salt and pepper and brown in the same skillet on each side until golden but not necessarily cooked through.
Place the onion into the skillet and cook until softened and browned. Layer over the potatoes. Layer the tomato slices over the top.
Mix the remaining garlic, curry powder, salt and pepper into the minced beef. Form into meatballs 1-2" oval shaped. Add more oil to the same skillet and brown the meatballs all over.

Lay a eggplant slice and place a meatball in it. 

Roll it until the meatball is covered.

Combine half of the garlic with the tomato sauce and pour over the casserole.

Pour the sauce over it and garnish with parsley.

Baked it in a preheated at 180°C, for about 35-45 minutes.

Serve over steamed rice.

Labels: Casserole, Meatball, Eggplant, Potato, Baked, Eat the World, Iraq, International Cuisine 


Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.  This month it's secret Santa wherein we can choose any dish by the blog assigned to us.

Check out all the wonderful recipe exchanges as we celebrate the Holidays. Everybody picked a fellow Eat the World member in secret and was asked to make a recipe from any past ETW posts. Share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Ottolenghi’s Burnt Eggplant Salad 

Evelyne at Cultureatz: Gromperekichelcher: Potato Fritters from Luxembourg 

Sneha’s Recipe: Baytinjan 

A Day in the Life on the Farm: Hadgi Badah iraqi cardamom cookies 

Culinary Adventures with Cam: Iraqi Lamb Stew