Kentucky Butter Bundt Cake#BundtBakers

This rich bundt old-fashioned cake is moistened with a luscious caramel butter sauce while it's still warm. Tried to search on internet why this delicious butter cake is named after the state of Kentucky, but, got no clue.

Ingredients
3 Cups All Purpose Flour
2 Cups Caster Sugar
½ Teaspoon Salt
1 Teaspoon Heaped Baking powder
½ Teaspoon Slightly Heaped Baking
1 Cup Milk
2 Tablespoons Vinegar
200 Grams Unsalted Butter
2 Teaspoons Vanilla Extract
4 Large Eggs
For The Butter Caramel Sauce
½ Cup Sugar
75 Grams Butter
3 Tablespoons Water
4 Tablespoons Condensed Milk

1 Teaspoon Vanilla Extract

Method

Mix the milk and vinegar to make the butter milk and keep aside for 8 - 10 minutes.
Grease a 10 inch bundt pan well with butter.
In the meantime sieve the flour, baking powder and soda to gather, keep aside.
Beat butter, sugar till light, fluffy and creamy. Add an egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence till all the ingredients are incorporated.

Pour batter in the greased bundt pan.
Bake in a preheated oven at 170°C for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
To Make The Butter Caramel Sauce
While the cake is baking let's make the sauce.

In a sauce pan combine together, sugar, butter, water, condensed milk and vanilla essence, cook till melted and slightly thick you get a light toffee color.

Unmold the cake into a large plate lined with cling film, so that it's easy to clean.
Prick holes in the still warm cake with skewer. 

Slowly pour sauce over cake slowly.

Enjoy this super easy and wonderful cake. This taste even great and moist after a day or two.

Labels: Bundt, Bundt Bakers, American, Caramel

Let's take a look at what everyone baked up with us today

• Cream Cheese Swirled Lemon Poppy Seed Bundt Cake by Patyco Candy Bar
• Eggless Honey Meyer Lemon Bundt Cake from Magical Ingredients
• Hot Cross Bundt Cakes by All That’s Left Are The Crumbs
• Kentucky Butter Bundt Cake by Sneha’s Recipe
• Lemon Poppy Seed Ricotta Cake by Food Lust People Love
• St. Patrick’s Day Bundt Cake by A Day in the Life on the Farm
• Topless Bundts Turned Spring Trifles by Culinary Adventures with Camilla  
#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.

Keto Irish Scrambled Eggs With Chaffles#SundayFunday

This is a Keto/low carb recipe, decided to make these for my brunch, you can have these for breakfast too. These scrambled eggs were amazing, buttery, creamy and delicious. I enjoyed them with Keto Chaffles( Waffles), a fantastic combo. 

Serves One
Ingredients 
2 Large Eggs 
Salt & Black pepper powder to taste 
1 Tablespoon Butter 
2 Tablespoons Heavy Cream

Method

Crack two eggs into a bowl, add salt and pepper to taste, and mix with a fork.
Beat the cream, add eggs well.
Add butter, in a frying pan, over low heat, when the butter foams, add the egg mixture and stir constantly with a wooden spoon until eggs are set {they look about 75% cooked and slightly wet}.

Serve with a sprinkling of chopped scallion green or chopped parsley, and enjoy immediately with a chaffle, slice of cheese, some crisp ham slices and slices of tomato and cucumber.

This was my satisfying brunch.

Adapated from here
Irish Scrambled Eggs

Nutrition Info (Per serving) For the Scrambled Eggs

Calories 253
Total Fat 10 
Total Carbs 1
Protein 13

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com/.

Labels: Breakfast,Egg,Keto,Sunday Funday,Single Serving,Irish, Chaffles, Waffles, Low Carb

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday.  

• Amy’s Cooking Adventures: Irish Soda Bread & Leprechaun Traps
• A Day in the Life on the Farm: Dingle Pie
• Our Good Life: Irish Nachos
• Palatable Pastime: Bangers and Mash
• Sneha’s Recipe: Irish Scrambled Eggs With Chaffles
• Culinary Adventures with Camilla: Irish Stout Tea-Infused Truffles
• Food Lust People Love: Ham and Split Pea Soup (Instant Pot)
• Karen’s Kitchen Stories: Colcannon | Irish Mashed Potatoes with Kale
• Mayuri’s Jikoni: Irish Potato Farls
• The Mad Scientist’s Kitchen: Easy Irish Soda Bread

Keto Cabbage & Bacon Stir Fry#Improve

This Keto Cabbage & Bacon Stir Fry is the perfect keto/ low-carb dish! At just 1 net carbs per serving, this one-pan dish will be your new favorite, you always make this with bacon, it taste delicious!

Serves One
Ingredients
155 Grams Shredded Green Cabbage
3 Slices Bacon With Fat
1 Green Chilly - finely chopped Or Black Pepper Powder
Salt to taste

Method

In a cast iron skillet add the chopped bacon fry till it releases fat add in the cabbage, green chilly and salt to taste sauté for 2 minutes cover and cook till the cabbage is done but still has a slight crunch.

Garnish with chopped coriander leaves and Enjoy

Nutritional Facts
Per Servings 
Amount Per Serving
Calories 139
Total Fat 11  
Net Carbohydrate 1
Fiber 1 

Protein 9 

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com/.

Labels: Single Serving ,Bacon, Cabbage, Stir Fry, Main course, Improv Cooking Challenge

Improv Cooking Challenge: March 2022

Cabbage and Meat 

See Ji Tan - Chinese Lion’s Head Meatballs from Pandemonium Noshery

Grilled Rachel Tacos byA Day in the Life on the Farm

Cabbage and Noodles from Palatable Pastime

Keto Cabbage & Bacon Stir Fry from Sneha’s Recipe

Kielbasa Potato Stuffed Shells from Cookaholic Wife

Ghatte Manchurian Noodles from Magical Ingredients

Come y Bebe (Ecuadorian Fruit Salad)#EattheWorld

Come y bebe, which translates to “eat and drink”, is an Ecuadorian fruit salad made with fresh diced fruits and orange juice. You can eat it with a spoon or drink it straight from a glass, it’s perfect as a breakfast, snack, and even dessert. It's delicious and so easy to make, this is a very refreshing drink or dessert for the summer!

You can customize it however you’d like, just use your favorite combo of fruits: mango, pineapple, oranges, mango, berries, banana or papaya. The riper the fruit, the sweeter the Come y Bebe will be.
You also have the option of adding a sweetener, but I left it out as my fruit were sweet and the juice of oranges were sugar-sweet. I also topped it with non dairy sweetened whipped cream.

Serves 4 -5
Ingredients
2 - 3 Cups Fresh Orange Juice
½ Cup Papaya peeled and diced
1/2 Cup Diced Apple
½ Cup Pineapple, diced
½ Cup Strawberries - chopped
½ Cup Cape Gooseberries - chopped
Non Dairy Sweetened Whipped Cream - as required

Method

If you are making fresh orange juice,  juice the oranges first.
Add all of the diced fruit into a large bowl and pour over the orange juice. Set aside.
Mix and chill in the refrigerator for 30 minutes to an hour. Pour it into serving glasses, top it with whipped cream.

Serve & Enjoy!!  
Labels: Vegan, Gluten free, Dairy Free, Fruit Salad, Ecuador, Dessert, Summer Fruits, Eat the World, Sweets & Desserts

 

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.

Check out all the wonderful Ecuadorian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Ecuadorian Lentil Stew with Rice (Arroz con Menestra de Lentejas) Magical Ingredients: Tortillas de Verde 

A Day in the Life on the Farm: Fritada de Chancho 

Sneha’s Recipe: Come y Bebe (Ecuadorian Fruit Salad) 

Pandemonium Noshery: Fritada - Ecuadorian Pork 

Kitchen Frau: Pescado Encocado (Fish in Coconut Sauce)

Waterford Blaas -Irish Bread Rolls#BreadBakers

Waterford Blaas makes large soft and tender Irish Bread rolls to which yeast is added. Blaas bread is perfect with a slather of butter or makes a delicious sandwich bread rolls.

Makes 6 Rolls
Ingredients
150 Ml+ Luke Warm Water
6 Grams Instant Yeast
6 Grams Sugar
250 Grams Bread flour + extra for dusting the rolls
5 Grams Salt
6 Grams Salted Butter

Method

Place warm water in the bowl of the food processor, add the yeast and the sugar, let is sit covered for 5 minutes or till it foams. Add the flour, salt and butter. Give it a good stir, until combined. Knead this into a smooth and soft dough, add water as the food processor is running if necessary ( water depends on the quality of the flour)
Place the dough into an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size ( depending on the temperature of the your kitchen/country).
Line a 6" x 8" height 2" baking pan with parchment and dust it liberally with flour.
Remove the dough from the bowl and deflate it. Divide the dough into 6 equal pieces (I used a scale to measure, each weighing 69 grams).

Form each piece into a ball, and then press each ball with the palm of your hand to flatten it into a disk. Place each disk side by side into the pan. Cover the pan with plastic wrap and place it in a warm spot to rise till double in size.

When the Blaas have doubled in size, 

liberally dust them with flour. 

Bake it in a preheat the oven @ 200°C, for 22 to 24 minutes.

Lift the parchment out of the pan and place the Blaas on a wire rack. Using a pastry brush, distribute the flour that is already on the rolls evenly over the tops.

These rolls can be served warm or cooled. Cool completely before storing.

My hubby enjoyed these blaas, 2 with butter and jam for breakfast, remaining I made egg & cheese sandwiches for him. These stay well in the refrigerator for 5 -6 days. Wrap them in a kitchen towel and place them in a zip lock bag. Whenever you want just warm them in a cloth in microwave for 20 seconds, they will come out fresh as ever.

Labels: Bread, Bread Bakers, Irish, Buns

Our host this month is Wendy of A Day in the Life on the Farm and asked the others to join her in sharing Irish Breads in honor of St. Patricks Day which is right around the corner. Let's see what everyone baked up for us today...

• Barmbrack by Magical Ingredients
• Boxty by A Day in the Life on the Farm
• Belfast Baps by Karen’s Kitchen Stories
• Flakey Cheddar Guinness Scones by Food Lust People Love
• Irish Bread Rolls by Sneha’s Recipe
• Irish Soda Farls by Palatable Pastime
• Waterford Blaas by A Messy Kitchen
• Irish Oat Flapjacks by Cook with Renu
• Sourdough Irish Soda Bread by What Smells So Good?

#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.