For some crazy reason, even though this is a bundt cake recipe, I decided to make mini-muffins. And even though mini-muffins are small and cute, it’s a lot less time consuming to make a bundt cake. I mean, with a cake, you just make the batter and dump in the pan. What does that take 10 seconds? Even with marbling it doesn’t take much longer.
So yeah, I made mini-muffins. I used my mini-scooper and layered the vanilla and mocha batters. I swirled the best I could. I guessed on the time needed to bake (I think it baked them for 25 minutes).
Anyway. Here they are. Another iPhone picture.
Thanks to Erin of When in Doubt…Leave it at 350 for picking the Mocha-Walnut Marbled Bundt Cake for this week’s Tuesdays with Dorie. For the recipe, visit her blog or buy the book.
No peach pavlova thing today. Sorry SMSrs, I did not have the time this week.
I heart kumquats. They are so cool–from their name to their taste. The lazy person in me loves that you eat them whole and don’t have to peel them. I re-visited Heidi Swanson’s Super Natural Cooking and made the Clemenquat Salad with Walnuts and Parmesan Shavings. It’s a salad of celery, clementines, and yes, kumquats dressed in simple mix of lemon juice and extra-virgin olive oil and topped with toasted walnuts and some parmesan. It’s fresh, sour, sweet, and very easy to make. The hardest part was slicing the celery.
Find the recipe here: Clemenquat Salad with Walnuts and Parmesan Shavings
Posted in dinner, Fruits & vegetables, Nuts, super natural cooking
- Tagged celery, clemenquat salad, clementines, kumquats, parmesan, salad, super natural cooking, walnuts
For a delicious and quick 100% whole-wheat bread look no further then the King Arthur Whole Grain Baking book and the recipe for Whole Wheat Walnut Bread. I used traditional whole wheat flour and didn’t finely chop the walnuts. I love the texture of bigger pieces of nuts in the bread. Okay, the truth is I missed that I was supposed to finely chop or crush the walnuts until it was too late. I do love the crunchiness though, so it was a good mistake.
The bread makes excellent toasted peanut butter and gooseberry jam (my new favorite flavor) sandwiches. You can find the recipe HERE. The recipe in the book is slightly different. It gives you the option of using traditional whole wheat.