Triple Chocolate Mini Bundts #Bundtamonth

Deep chocolate mini Bundt cakes covered in semi-sweet and white chocolate then sprinkled with silver dragees are pretty, but not too pretty to eat!

How does one celebrate the one-year birthday of the Bundt-a-Month challenge?  Well, by baking more Bundts, of course.  My daughter and I were discussing this month’s “fancy” theme for this first anniversary, and she suggested that I didn’t need a fancy Bundt at all, just stick a flowering plant in it!
  After all, that was good enough for an engagement celebration on My Big Fat Greek Wedding. 

Anybody else LOVE that movie?  I could watch it over and over.  Just as funny each time.

While I acknowledged the truth in that, I wanted to make something pretty, something special.  So it had to be chocolate.  Dark chocolate.  And white chocolate.  And with silver balls.  Because those have always said PARTY to me, even if they do want to break your teeth.  They are like sprinkles for grownups.

When it came time for decorating, I couldn’t decide on a pattern so I just went a little crazy, drizzling on both chocolates and having a wild time.  I don't know when to stop, but more is more, right?  No two little Bundts are alike, but they sure looked pretty all together.  Like I imagine a dessert table set out with all the BundtaMonth Bundts would look, if we could ever get them all in one place.  Maybe for the second anniversary?   Make sure you scroll all the way to the bottom to see what my fellow bloggers have baked for you, along with our hosts, Anuradha from Baker Street and Lora from Cake Duchess.

The batter for these little cakes is slightly adapted from Molly Wizenburg’s recipe for Chocolate Cupcakes in her fabulous book, A Homemade Life.

Ingredients
For the cakes:
2 oz or 55g dark chocolate
1/2 cup or 120ml hot brewed coffee
1 cup or 225g sugar
3/4 cup flour plus 1 tablespoon for preparing pan
1/2 cup or about 40g unsweetened cocoa powder, plus 1 tablespoon for preparing pan
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup or 60ml canola oil
1/2 cup or 125g well stirred plain yogurt
1/4 teaspoon vanilla extract

For decoration:
8 oz or 230g semi-sweet chocolate
4 oz or 115g white chocolate
1 tablespoon (or more!) dragees or little silver balls

Method
Preheat oven to 325°F or °C.  Prepare your mini Bundt pan by spraying it liberally with non-stick spray or generously buttering it.  Put one tablespoon each of flour and cocoa powder in a sieve or sifter and sprinkle all over the pan, tipping it this way and that to make sure that all the insides of the little cups are covered.  Bang the pan gently on the cabinet and dump the excess out into your sink.  Set aside.

Chop the chocolate for the cake into small pieces and put it into the measuring cup with hot coffee.  Stir occasionally until the chocolate is completely melted.

Into a medium bowl, sift the cocoa, baking soda, baking powder and salt.  Whisk in the sugar and flour.   Set aside.

For the best batter, electric beaters or a stand mixer with the K-beater in place is essential here.  In a large bowl, beat your egg on medium for a minute or two or until it becomes pale yellow.  Add in the oil, yogurt and vanilla, once again, beating well.

Gradually pour in the melted chocolate/coffee mixture and beat to thoroughly combine.

Add the dry ingredients all at once.  Beat on low speed until the batter is just combined.

Scrape down the sides and bottom to make sure all the flour is incorporated.

Divide your batter between the cups of your prepared mini Bundt pan, but don’t fill them more than two-thirds full.  If you have a little batter left over, it’s better to make a couple of extra cupcakes instead.  Your tasters will be happy.

Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.  Meanwhile, let your helper clean out the yogurt pot before recycling.

Cool your mini Bundts in the pan for about 10 minutes, then place a wire rack on top of the pan and carefully invert the pan and rack so that the little cakes can fall out.  If any don’t fall out, loosen them gently with a knife or toothpick and remove them one by one.

Allow the little cakes to cool completely before topping with melted chocolate.

For the decoration, break up your dark and white chocolate into smaller blocks (or chop if you need to) and put each kind in a separate microwave-proof bowl.  Zap them one at a time on high for 10-15 seconds, then stir and repeat until both of the chocolates are pourable.

You can drizzle these over the mini Bundts with a small spoon but I prefer to put the melted chocolate into cake decorating bags with small tips (Wilton no. 3, 4 or 5) for better control.

Have fun drizzling on the dark chocolate, followed by swirls of the white chocolate.  Sprinkle a few silver dragees in the middle to complete the festive party look.

Enjoy!

                                         

Check out everyone else’s Bundt cakes if you are looking for fancy inspiration:

• Banana-Caramel Bundt Cake by Felice at All That’s Left Are The Crumbs
• Caramel Latte Bundt Cake by Heather at Hezzi-D’s Books and Cooks
• Chocolate and Wine Bundt from Holly at A Baker’s House
• Cinnamon Chocolate Bundt Cake by Alice at Hip Foodie Mom
• Devil’s Food Bundt Cake with Caramel Glaze by Lora at Cake Duchess
• Hong Kong Chiffon Mini Cakes by Kim at Ninja Baking
• Lemon Frangipane Bundt Cake by Paula at Vintage Kitchen Notes
• Little Bundt Pound Cakes by Renee at Magnolia Days
• Oreo Stuffed Chocolate Bundt Cake by Anuradha at Baker Street
• Red Velvet Chocolate Chip Bundt by Anita at Hungry Couple
• Rose Mini Bundt Cakes by Veronica at My Catholic Kitchen
• Simple Orange Bundt Cake by Kathya at Basic N Delicious
• Streusel Apple Bundt Cake by Laura at The Spiced Life
• Triple Chocolate Mini Bundts by Stacy at Food Lust People Love
• White Chocolate Bundt with White Chocolate Cream Cheese Frosting by Sandra at Sweet Sensations

Since these are fancy little triple chocolate Bundt cakes, I am also submitting them to this month's We Should Cocoa anniversary challenge to create a show stopper, hosted by Choclette of Chocolate Log Blog. 

Sausage Rolls

Sausage rolls are a British classic: well-seasoned ground pork, rolled in puff pastry then cut into lengths and baked till golden brown.

Meeting my soon-to-be in-laws
We had been friends for more than two years, dating for a year and a half and were engaged for a few months when I finally had the opportunity to meet my husband’s father and stepmom, Alan and Fiona.  This was back in 1985 so I was still in school in Austin, Texas, they lived in Freeport on Grand Bahama and their son was working on a drilling rig somewhere offshore in Asia.  So, logistically, it just hadn’t happened.  The long weekend for US Thanksgiving was our first chance.

Simon and I flew out to Fort Lauderdale and they met us at the airport. The details are blurry now but we set off for Publix supermarket for a shopping run and before I knew it, we were stowing a turkey and all the fixings for a Thanksgiving feast in the back of the tiniest plane I’d ever flown in.

While Simon, Fiona and I loaded up, Alan walked around the Cessna 337, Super Skymaster, doing his preflight check. And then, suddenly, we were up in the air, high over the gorgeous deep blue Atlantic Ocean and on our way to the Bahamas.  Just as casually as I would have driven my car home to Mom’s.

I had never known anyone personally who could fly, not to mention own his own airplane!  I thought my father-in-law was a dashing gentleman and the weekend (and the years that followed) confirmed that first impression.

This one's from a flight simulator website but I hope to scan and upload one of the actual plane soon.
One more summer project that didn't get done. 

The English CAN cook
No less of a revelation was the good, simple, tasty cooking that was the hallmark of Fiona’s repertoire.  Don’t let folks tell you that the English can’t cook.  Her roast potatoes were crispy spuds of legend.  Her superlative gravy was a worthy beverage.  Both breakfast and lunch always included fresh, homemade whole wheat loaves that Fiona turned out with regular, delicious consistency, setting them first to proof on top of the hot water heater in their comfortable, homey apartment.  And her sausage rolls, nicknamed the Bishop’s sausage rolls because he requested them specially whenever he visited from Nassau, were a must at every party.

I made these a while back for the party where we celebrated the wonderful life of my other father-in-law, Simon’s stepdad. This isn’t Fiona’s recipe because I thought it was lost to me forever when she passed away in 2001, but it’s my closest approximation of how I remember them, except, perhaps Fiona made a short crust pastry.  My sister-in-law says she has the real recipe so someday soon, I might visit these again.  Meanwhile, since my sausage rolls use store-bought puff pastry, you can get these in and out of the oven in time to take them to a Labor Day party.  Or any party, especially if a bishop has been invited.  Or you have someone or something to celebrate.  They go spectacularly well with Champagne, wine or an ice cold beer.

Ingredients
1/2 medium onion
1/2 teaspoon Herbs of Provence
Olive oil
16 oz or 490g ground pork
1 1/2 teaspoons salt
1/2 teaspoon cayenne (optional)
1/2 cup or 25g fresh bread crumbs
1 package 16 oz or 490g puff pastry
2 eggs
1 tablespoon milk

Method
Preheat your oven to 400°F or 200°C.

Mince your onion and sauté it in pan with the herbs and a drizzle of olive oil.   When the onion is soft and translucent, remove from heat and allow to cool.

Mix the pork with the bread crumbs and the cooled onions, salt and cayenne, if using, and set aside.  It’s messy but I’ve found the best way is first with a wooden spoon and then with your clean hands.

Whisk your eggs together with the milk in a small bowl and set aside.

Roll out the puff pastry into a very large rectangle until it is about 1/4 inch or 1/2 cm thick.

Cut the rectangle evenly into three long pieces.

Lay a third of the meat mixture all along each of the strips of puff pastry lengthwise, making sure to go all the way to the very ends.  You don’t want the end bits to be short on sausage.

Brush the inside of the pastry with the egg/milk mixture.

Roll it up to enclose the filling.  Make sure to leave the seam side down.

Using a serrated knife and a slight sawing motion, cut the long tubes into short rolls.  Since I was serving them as finger food, I cut them pretty small to make 35 bite-sized sausage rolls.

Arrange them in a baking pan, allowing room for the puff pastry to puff and brush the tops with more of the egg wash.

Bake in your preheated oven for about 20 minutes or until the meat is cooked and the pastry is lovely and golden.

Remove to paper towels to allow any grease to be absorbed and then serve hot.  Or, frankly, room temperature.  I’d eat these either way.

Enjoy!

This week Sunday Supper is celebrating Labor Day in the United States by preparing weekend party foods for picnics and tailgating and just hanging out with friends and family. Have a look at all the delicious drinks and dishes we’ve prepared for you, along with our host, DB of Crazy Foodie Stunts.

Refreshing Drinks

• Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
• Hibiscus Flower Margaritas from La Cocina de Leslie
• Mint Sweet Tea from Supper for a Steal
• Pineapple Soda Floats from Healthy. Delicious.

Amazing Appetizers and Sides

• Caprese Tortellini Salad from Webicurean
• Caramelized Onion Relish from What Smells So Good?
• Chorizo and Cheese Jalapeno Poppers from I Run For Wine
• Cucumber Cups from Hezzi-D’s Books and Cooks
• Deviled Eggs Stuffed With Garlic Guacamole from Sue’s Nutrition Buzz
• Grilled Corn Salad with Honey-Lime Dressing from girlichef
• Grilled Peach Salad from Curious Cuisiniere
• Hatch, Chive & Chevre Figs from Shockingly Delicious
• Oven Roasted Corn on the Cob from The Urban Mrs
• Peach Salsa Nachos from Mama’s Blissful Bites
• Sausage Rolls from Food Lust People Love
• Spiced Honey Peach Muffins from Mess Makes Food
• Spicy Bacon Popcorn from Nik Snacks
• Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
• Stuffed Baby Sweet Pepper from Country Girl In The Village

Enviously Good Entreés

• Beer Brined BBQ Chicken from Jane’s Adventures in Dinner
• Deluxe Pizza Burgers from Foxes Love Lemons
• Grilled Herb Shrimp With Chimichurri Sauce from Magnolia Days
• Grilled Italian Turkey Burgers from Table for Seven
• Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
• Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita’s Cocina
• Kansas City Barbecued Spare Ribs from The Texan New Yorker
• Proscuitto & Spinach Macaroni and Cheese from Family Foodie
• Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
• Red, White & Blue Spicy Burgers from Daily Dish Recipes
• Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni’s Food
• Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
• Tropical Shrimp Kabobs from Cindy’s Recipes and Writings
  

Delicious Desserts

• Caramel Brownies from Pies and Plots
• Egg Free Chocolate Mousse from That Skinny Chick Can Bake
• Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
• Ice Cream Granola Truffles from Vintage Kitchen Notes
• Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
• Peach Cheesecake Crumb Bars from Chocolate Moosey
• Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
• Peanut Butter Cream Pie with a Pretzel Crust from Cookin’ Mimi
• Peanut Butter Vegan Dreams from Ninja Baking
• Raspberry Lime Cupcakes from Treats & Trinkets
• Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips
• Red, White & Blue Jello Parfaits from In The Kitchen With KP
• Richest Ever Chocolate Pound Cake with an Orange Ganache from Eat, Move, Shine
• S’mores Brownies from Alida’s Kitchen
• Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
• Summer Berry Chocolate Cake from Happy Baking Days

Arroz con Pollo or Rice with Chicken for #RandomRecipeChallenge

My fellow food blogger, Dom, posed the question.  If you had 10 seconds to grab one cookbook, which one would it be?  Quick!  Don’t think too long.  As much as I would have liked to say my newest cookbook, received as a gift from my friend, Jenny, (See exhibit A, below, thoroughly bookmarked with recipes I want to try.)   I knew the only genuine choice is the book that comes in the suitcase with me when we move countries.  My all-encompassing, knows-everything standby since the days before the internet and Skype, the 1980 edition of The Good Housekeeping Illustrated Cookbook.   You’ve heard me wax eloquent about it here and here.   And I’ve used its recipes too many times to list all the links.  It’s even made it into the Random Recipe Challenge once before, by default.

Exhibit A - Need to bake so much

This month the great book opened at a dish I’ve eaten many times in my lifetime, sometimes called by other names, like jambalaya or paella.  Frankly, I don’t know what the difference is between arroz con pollo, jambalaya and paella, save the names.  Chicken, sausage, rice.  Other odds and ends like seafood and/or paprika and saffron but essentially the same main ingredients, right?   And before a bunch of angry Spaniards flock here to leave shouty comments, (¡Bienvenidos!) my research reveals that I am correct.  At least as regards, paella and arroz con pollo.  I grew up with both jambalaya and arroz con pollo so I rest my case.

Anyhoo, on to the dish and the fulfillment of this month’s Random Recipe “grab and go” challenge.

Ingredients
1/4 cup or 60ml olive oil
4- to 5-pound or 1.8 – 2.25kg roasting chicken
1 large onion
1 1/4 cups or 295ml water
14 oz or 400g can tomatoes
4 oz or 115g canned or jarred pimentos or sweet red peppers
2 1/3 oz or about 65g black Spanish olives
2 cups or 400g Basmati rice
1 tablespoon sea salt
1/2 teaspoon cayenne
2 chicken stock cubes
16 oz or about 550g smoked pork sausage
8 oz or about 225g frozen peas

Method
Remove your peas from the freezer and set aside.

Cut the chicken up into manageable pieces.  The usual is eight, but, if the breasts are large, as these are, I like to cut them in half as well.

Chop your onion, dice your pimentos and pit your olives.  Slice the sausage into pieces.  Big, small, it’s up to you.

Heat the olive oil and brown your chicken on both sides in your pot, a few pieces at a time.  (Or use another enormous skillet to brown them all at the same time like I did.  Sure, I have another pan to wash, but that takes less time than browning the chicken a few pieces at a time.  Your call.)  Set the chicken aside while you get on with the rest of the recipe.

Cook the onion until soft in the chicken drippings.  At this point I transferred said drippings to the pot I would cook the arroz con pollo in to cook my onions.

Add in the rice and give it a good stir to coat with oil.

Add in the water, the tomatoes, pimentos, olives with all of their liquids along with the stock cubes, salt and pepper.  Stir again to make sure the stock cubes have dissolved.

Now set your browned chicken in the rice pot and bring the liquid to boiling.   

Turn the fire down to low and cover the pot with a tightly fitting lid.  My lid has a little air hole for steam so I covered it first with some foil and then popped the lid on.

Simmer for about 30 minutes or until the chicken is almost fork tender and the rice is just about cooked.  Test a few grains to see.

Add the thawed peas to the pot and cook for about 10 more minutes.   Good Housekeeping suggests that if the mixture seems dry when you add the peas, you should put the lid back on.  If it seems wet, you can cook with the lid off.  I put the lid back on.

Serve with another light sprinkle of cayenne or the hot sauce of your choice.  We used this one.

Enjoy!

Once again, I've waited till the very last minute to post my Random Recipe, but if you'd like to join Dom's challenge in future months, follow this link to Belleau Kitchen.