Deep Chocolate Be Mine Bundt for #BundtaMonth

This one is for all of you folks who don’t have a Bundt pan.  Since this is the month of love and Valentines’ Day, I wanted to show you how you could get on the Bundt love train, without an actual Bundt pan.  I’ll be honest, this was an experiment but I am delighted to say it worked beautifully and you can now go forth and create Bundts in confidence.

The BundtaMonth theme for February is, of course, chocolate.  How could it be anything but?

Since it's the month of love and all, I chose to experiment using my heart pan because nothing says I love you like chocolate in the shape of a heart, am I right?  I followed these directions over on ehow with the addition of pie weights wrapped in parchment paper in the middle of my well-buttered ramekin.  I figured the weights would help hold the ramekin down in the batter and the parchment was insurance against the possibility of ruining my pie beads if the molten batter did flow over into the ramekin.  I’ve got photos below, so scroll on down to see how it worked.

Ingredients
For the cake:
1/2 cup or 115g unsalted butter, plus more to butter the pan and the ramekin
1/3 cup or 30g cocoa powder
1/2 teaspoon salt
1 cup or 125g flour, plus more for coating the buttered pan and ramekin
1 cup or 225g sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 large eggs
1/4 cup or 60ml sour cream
1 teaspoon pure vanilla extract

For the Bundt filling and decorating:
1 cup whipping cream
Small container (about 4 1/2 oz or 125g) of raspberries or other pretty red berries.  Yes, red.  Don’t argue.

Method
Preheat your oven to 350°F or 180°C.

Butter the inside of your pan and the outside of the ramekin, thoroughly.  Now flour the inside of the pan and the outside of the ramekin.  If you are using a silicon pan, put it in the center of a metal cookie sheet.  Put the ramekin in the center of your pan.  Wrap your pie weights or some dried beans in a piece of parchment paper and tuck them into the ramekin.  Your makeshift Bundt pan is now ready for business.

In a microwavable glass bowl, add a half cup or 120ml of water to the salt and butter and sift in the cocoa powder.

Microwave for 20 or 30 seconds at a time, whisking in between, until the butter is melted and the cocoa has been incorporated.  Set aside.

In a larger bowl, mix together your flour, sugar and baking powder and baking soda.  Pour in the melted butter mixture and whisk until completely blended.  It will be very thick and look more like brownie batter at this point.

Add the eggs, one at a time, whisking until completely blended before adding the second egg.

Whisk in the sour cream and vanilla until smooth.

Pour your batter into the prepared pan and bake 30-35 minutes or until a toothpick inserted into the cake comes out clean.

Remove the parchment with the pie weights and let the cake cool in the pan for 15 minutes.  Run a toothpick around the edge of the ramekin to loosen it.   Carefully lift the ramekin out of the hole.  Invert the cake on your baking tray and then turn it right side up again on your serving plate to decorate.

And, yeah, I know it's not all rounded and Bundt-like except for the hole but next time I am going to be more brave and try a deeper pan and more batter with a small metal mixing bowl in the middle to see how that works.

When the cake is completely cool, whip one cup of cream to stiff peaks.  Pile the cream in the hole of the cake and decorate with fresh red berries.  Serve each piece with some of the cream and a few of the berries.

Happy February and enjoy!

Have a look at all the other lovely chocolate Bundts we’ve baked for February below!   And here are just a few simple rules for joining up:

- Simple rule: Use chocolate - and bake us a Bundt for February
- Post it before February 28, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts.

Chocolate Berry Bundt Cake by Heather from Hezzi D's Books and Cooks

Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom

Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry

Chocolate Espresso Bundt Cake by Holly from A Baker’s House

Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking

Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple

Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands

Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic

Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love

Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life

Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP

Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles

Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days

Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious

Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street

White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen

 

Meatzza for #ForeverNigella

I was browsing through the internet the other day, as you do, (Tell me it's not just me!) and I came across a blog hop devoted to Nigella Lawson and food your family would love.  The original organizer of the blog hop is Sarah at Maison Cupcake, but the host this month is Sally from Recipe Junkie and the Attack of the Custard Creams.  I could appreciate Sally’s attachment to Nigella and baking.  She went through a challenging time when her child was quite ill a few years ago and baking from Nigella's How to Become a Domestic Goddess gave her structure and something she could control.  While my feeling-out-of-control issues are not on par with hers, with all our moving about, I could definitely relate.  If my kitchen is in working order, I am in a safe, familiar place.

I decided to join the blog hop by making a Nigella recipe from her latest book, Nigellissima.  Whenever we have pizza, my motto is always the more meat, the better.  And the thinner the crust, the better.  This recipe goes one step further on both counts.  No crust at all and it’s basically all meat.  I added cooked lentils because 1. I like them, 2. I knew they would taste good and 3. they would make me feel better about eating what is basically a big hamburger patty with tomatoes and cheese.  This is comfort food for sure.  If you are trying to restrict carbs in your diet, this is the perfect pizza, or rather, meatzza for you.

Ingredients
1 lb 2 oz or 500g ground or minced beef
3/4 cup or 100g cooked lentils
3/4 oz or about 20g Parmesan
Small handful fresh parsley
2 eggs
2 cloves garlic
Sea salt
Black pepper to taste
Olive oil
1 can 14 oz or 400g chopped tomatoes
1 teaspoon dried oregano
Crushed red pepper - optional
1 ball mozzarella – about 4 1/2 oz or 125g – plain or with basil
1 small bunch fresh basil – for garnish

Method
Preheat your oven to 425°F or 220°C.

Chop your parsley and pour your canned tomatoes into a sieve to drain.  (Save the juice for soup or another dish.)

Put your ground beef, lentils, parsley and eggs in a large mixing bowl.  Grate in the Parmesan and one of the cloves of garlic and add a good sprinkle of salt and pepper.  Stir until just mixed through.

Oil a shallow, round baking tin.  For a thinner crust, choose a wider baking pan.  Mine was only about 8 in or 21cm so this was definitely a deep pan meatzz.  Press the meat mixture evenly into the bottom of the pan.

In another bowl, put your well-drained tomatoes, a little sprinkle of salt and the oregano.  Grate in the second clove of garlic and give it a good drizzle of olive oil.  Mix well.

Spread the seasoned tomatoes onto your meat and then sprinkle with some crushed red pepper, if using.

Slice the mozzarella and arrange the slices on top of the tomatoes.

Bake for 25-35 minutes, depending on the thickness of your meat layer.  I was a little bit concerned initially because the meat juices came up and around the tomatoes and cheese, which was not attractive.  But at the end of the cooking time, the top was browned and it was all good.

Remove from the oven and allow to cool slightly.  Decorate with the basil and cut in wedges to serve.  I served a good wedge along side a salad of arugula or rocket with a simple vinaigrette to complete the meal.

Nigella’s recipe says it serves four to six people but even with a side salad and my addition of the lentils, I don’t think you could stretch this to feed more than four.   It was delicious though and I would definitely make it again.

Enjoy!

And again, check out the other #ForeverNigella favorites in the blog hop right here.

Apple Banana Carrot Muffins #MuffinMonday

As some of you may have read, I celebrated a milestone birthday last week.  Yep, fifty years old already.  Which surprises me somewhat, because I can still remember what 10 felt like.  And 24.  Can anyone relate?  And while I have gotten considerably wiser and certainly more knowledgeable about a lot of things, 10 and 24 just don’t seem that long ago.  When I was 24 years old, more than a quarter of a century ago, we lived in Abu Dhabi and being back here and reconnecting with yet another old friend has freshened those memories enormously!

Those days, we spent every weekend with David, eating curry suppers after a rousing game of Pass the Pigs and a few cold beers on a Thursday night, cooking full English breakfasts (often at four or five a.m.), attending marathon “company” lunches that lasted from lunchtime through to early evening, but most especially, we sailed all day Friday and sometimes Saturday as well.  We had a Prindle catamaran and David sailed a wooden single hull boat called a Drascombe Lugger.   Along with a few other friends, we would launch our crafts in the morning, sailing out to some of the sandy spits offshore Abu Dhabi, bringing along drinks and sausages to grill.  We had fabulous weekends!

So guess what we did for my birthday? We went to Abu Dhabi, of course!  First there was a fun champagne tasting and dinner at David’s on my actual birthday evening.  Then we sailed all the next day, sipping cold wine and eating hot sausages in buns.  And then Saturday night we enjoyed a wonderful dinner out that started with champagne and included a specially chosen wine with each delicious course.  All in all, a great birthday weekend adding to great memories with a dear friend.

One of the sandy spits, with a view of the shores of Abu Dhabi.  These are often almost covered at high tide
so you have to plan your lunch stop wisely.

Here are just a few of the things I know after 50 years:
1. Your real friends don’t change and it doesn’t matter how often you get to see them, you will still love them and enjoy their company. And they will love you.
2. Friendships have a collective memory.  What you don’t remember, someone else will and vice versa.  Which is really important as we age.
3. Having a good giggle about old times reinforces the collective memory of all so we should get together with old friends more often.
4. When people are hurting, you should cook for them.  Your time and concern nurture their souls and the food nurtures their bodies.
5. Sailing is one of the best ways to spend a day.
6. When you stay with people, you should bring them food, drink and/or flowers.
7. Love people like you’d like to be loved, because it’s the right thing to do.
8. Be loyal to your friends and they will be loyal in return.
9. The company of good friends makes good food and drink taste even better.

In keeping with number six, I brought these tasty muffins to share for breakfast.   Our recipe this week was for a maple apple muffin, but I thought I’d make them an even more complete breakfast by adding bananas and grated carrot and then topping them with some crunchy granola.  Perfect.

Ingredients
For the muffins:
1 1/4 cups or 160g all purpose flour
1/2 cup or 100g light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup or 60g butter, melted and cooled
1 large egg
1/2 cup ripe banana (about 3/4 of an 8-in or 20cm banana)
1/2 teaspoon vanilla extract
1/4 cup or 60ml honey
1 medium carrot
1 small green apple

For the topping:
1/2 cup or about 60g granola or muesli of your choice
2 tablespoons butter
1/8 cup or 25g light brown sugar

Method
Preheat oven to 350°F or 180°C.  Fill the muffin tin with liners or grease it really well with butter or non-stick spray.

Measure your flour, brown sugar, baking powder and salt into a large mixing bowl and give them a good stir to mix.

Cut chunks off of your banana and mash them with a fork into in a measuring cup.  When the mashed banana hits 1/2 cup, eat what’s leftover, if any.

In another smaller bowl, mix the egg, mashed banana, vanilla, honey and butter.

Peel and grate your carrot and mix it into the liquids bowl.

Peel and core your apple and cut it into little pieces.  Add them to the liquids bowl as well and stir to coat.  This will keep your apple from turning brown.

Make your topping by crunching the granola into small pieces with the end of a thick wooden spoon.  Add in the butter and stir and mash until it is combined.  Add in the light brown sugar and mix well.  Set aside.

Complete the batter by pouring the liquid ingredients into the dry ones and fold until they are just combined.

Divide the batter evenly between the muffin cups.

Use your fingers to sprinkle the topping on the batter.

Bake in the preheated oven about 20-25 minutes or until a toothpick comes out clean.

Allow to cool for a few minutes in the muffin tin and then remove to a rack to cool completely.

Enjoy!