Milk Chocolate Mini-Bundt Cake
I am able to cross off two more TWDv1.0 recipes on my list of incompletes. Both are bundts. Both are beyond mini mini-bundt cakes. I recently bought a mini-bundt pan that holds 12 instead of the usual 6 which was the size suggested by Dorie Greenspan to bake Milk Chocolate Mini Bundt Cakes. I also baked the Brown Sugar Bundt Cake as 12 minis.
I had some issues in filling the molds with batter. I tended to overfill. Next time I won’t–I’ll probably scrape the batter in the sandwich bag and squeeze into the molds until the fill is just right.
Kristen of I’m Right About Everything selected the Milk Chocolate Mini Bundt Cakes to host in February 2010. Again I was still baking with the group back then. I have no clue why I did not bake them then. I’m may have been having fun flying back and forth for a bit (most likely in between bouts of being a mess). Milk Chocolate Mini Bundt Cake Recipe.
Mini Brown Sugar Bundt Cake
Peggy of Pantry Revisited hosted the recipe for the Brown Sugar Bundt Cake (full-size) in May 2011, which was after the start of my blogging sabbatical.
Both bundts were delicious. I added cranberries, white chocolate, and macadamia nuts to the brown sugar mini-bundts.
I almost made this cake into mini-muffins because of easier sharing. Then I thought, screw it. Mini-muffins, while cute in nature, are actually a teensy-bit more work. Let me explain. Instead of dumping all the batter into one bundt pan, I would have to divide the batter into mini-muffin portions and then I would have to wash the mini-muffin pan(s) which are a pain to wash.
People laugh at me when I tell them I’m lazy. Although I have an active lifestyle, in my heart I’m lazy. And that’s what counts, right? For instance, I can’t remember why this cake is named “double-apple”. I’ve entered serious self-debate about getting up to go look at the recipe. I mean it’s a whole ten steps to the kitchen.
The cake was tasty. It reminded me of places where leaves actually turn color in the autumn and where you can wear fall clothes like sweaters, boots, and berets.
Thanks to Lynne of Honey Muffin for hosting this week’s Tuesdays with Dorie selection–Double-Apple Bundt Cake. For the recipe, visit her blog or buy the book.
(And, yes, I did look it up. It’s a double-apple bundt cake because the recipe calls for *both* fresh apples and apple butter.)
Today I am in Suva, Fiji. I made the All In One Holiday Bundt Cake before I left on vacation. As it’s name implies, it has all the flavors of the holidays mixed in one cake–pumpkin, spices, cranberries, pecans. I liked it, but would probably increase the spices next time. I glazed half of it for sharing and left the other half unglazed for freezing.
Thank you to Britin of The Nitty Britty for hosting this week’s Tuesdays with Dorie. For the recipe, visit her blog or buy the book.
Today, November 15, is National Bundt Day. The only reason I know it’s National Bundt Day is because one of my blogging friends, Mary from The Food Librarian. She chose to celebrate by baking and blogging a bundt a day for the 30 days leading up to today. She really, really, really likes bundts and named her blogathon–I Like Big Bundts.
Inspired by Mary, I baked a bundt to celebrate National Bundt Day: Deep Chocolate Sour Cream Pound Cake. The recipe came from Tish Boyle’s The Cake Book. You can find the recipe HERE. As its name implies, it is full of chocolate flavor.
I’m a little late writing this post because yesterday I completed my longest hike ever. I hiked to the top of San Gorgonio, which at 11,501.5 feet is the highest peak in Sounthern California. Not satisfied with one peak, my hiking group and I bagged two additional peaks: Big Horn (3rd highest, 10,997 feet) and Dragons Head Peak (4th highest, 10,866 feet). It was a tough and challenging hike, 19+ miles total. We started at 6:30 am and made it back to our cars in the dark at 5:30 pm.
Here’s a short video I shot from the top of Big Horn:
My bundt pans are with my vanilla beans. I hope they are having a fun time. Partying it up. I really didn’t need a third bundt pan. Well, no one ever needs a third bundt pan. It wasn’t in the budget this week, so no bundt pan.
I had a busy weekend planned, including a hike to the peak of Mt. Baldy (Mount San Antonio), so I made the cake on Friday night. I made half a recipe and used my 8×8-inch square pan. In the middle, I added a cinnamon-sugar layer. Before I left for the hike on Saturday morning, I cut up the cake and left notes for the family: “Okay to eat” and “Do not touch, for pictures”. I realized I needed notes after my mother ate some of my milano cookies before I had a chance to take pictures.
The cake was delicious and enjoyed by all and quickly disappeared once I gave free-reign on all of it.
Thank you to Mary of The Food Librarian who chose the Classic Banana Bundt Cake as this week’s Tuesdays with Dorie recipe. She is another Southern California food-blogger like me and she often has great looking bundt cakes and little action figures in her posts (unlike me). I really want some of those action figures. Oh, and bundt cakes. Check out her blog if you would like this week’s recipe or buy Dorie Greenspan’s Baking…From My Home to Yours.