Thursday, May 16, 2019

Spicy Garlic & Herb Monkey Bread - #BundtBakers

I had this post planned in my head. I'd talk about how I decided on this monkey bread over a quick bread for this month's Bundt Bakers theme - Savoury Bundts. But life happened this week. I'm covering for a sick coworker while trying to do my own work. I don't actually know her area so I'm trying to learn it as I go along. I'm overwhelmed and tired and behind on my own tasks. So all those words that I had planned have to take a back seat. I don't even have time to write this post but this bread has to be shared. 

So quick summary - this is good bread. Make it!

Thanks for hosting, Sneha!

Spicy Garlic and Herb Monkey Bread 


576 grams flour
55 grams brown sugar 
1/2 tablespoon garlic powder
2 teaspoons yeast 
1 1/2 teaspoons salt 
6 tablespoons oil 
163 grams mashed potato (reserve water from cooking potato)
3/4 cup water (use water from cooking the potato)
1 egg

1/2 cup butter
6 garlic cloves, minced
1/2 tablespoon fresh rosemary, minced
1/2 tablespoon thyme
1/2 tablespoon dried oregano
1/2 tablespoon crushed red pepper


Combine flour, sugar, garlic powder, yeast, and salt. Add oil, mashed potato, water and egg. Mix on low speed for 4 mins and then increase speed to medium. Mix for another 2 mins or until dough is smooth. It's okay if it's a slightly sticky.  Form the dough into a ball and place in a greased bowl. Cover and refrigerate overnight. 

Melt the butter and add the other topping ingredients. Stir and allow to cool. 

Grease a 12 cup Bundt pan. 

Remove the dough from the fridge and divide into roughly 36 pieces of about 30 grams each. Dip each piece into the melted butter and place in Bundt pan in an even layer. Pour any remaining butter over the dough balls. 

Cover the Bundt pan and let rise for 35-45 minutes. It will almost double and be very puffy. 

About 25 minutes into rising, preheat oven to 375 F. Bake for 35-45 minutes or until the bread is golden.

Cool for 10 minutes before unmolding.

Tastes best warm but is great at room temperature as well. 

  • Adapted from the New York Times.
  • 1/2 tablespoon of crushed red pepper makes for a very peppery loaf. 


#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 our of 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.

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Monday, April 29, 2019

Chocolate and Peanut Butter Chip Muffins - #MuffinMonday

I was strolling through the supermarket when something caught my eye. FREE ITEM. Sales are rare so I'm always on the lookout for this rare treasure. I started to ignore this one, however, because it was on a bag of chocolate chips and I have an unopened Costco-sized bag of chocolate chips. But I grabbed the bags anyway and noticed that these weren't just chocolate chips. They were a mix of chocolate and peanut butter chips. I debated a bit and decided to get them.

To justify my purchase, I just needed to make some muffins and cookies as soon as possible. My baking kept being hijacked by other things but finally, we have muffins. Cookies will follow soon, I hope. 

Be sure to scroll down for more Muffin Monday recipes!

Chocolate and Peanut Butter Chip Muffins 
Yield: 8 muffins


187g flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
a pinch of nutmeg
1 egg
1/2 cup light brown sugar
1/2 cup milk
1/4 cup oil
2 tablespoons yogurt
1/2 teaspoon vanilla
3/4 cup chocolate and peanut butter chips


Preheat oven to 425F.
Line a muffin tin with wrappers or grease well. 

Mix together flour, baking powder, salt, cinnamon, and nutmeg. In a separate bowl whisk together egg, sugar, milk, oil, yogurt and vanilla. 

Gently fold the wet ingredients into the dry ingredients until just combined. Next fold in the peanut butter and chocolate chips. 

Scoop into the prepared muffin tin, filling each well to the top. 

Bake for 5 minutes then lower the oven to 350F. Bake another 10-15 minutes or until a toothpick inserted into a muffin comes out clean. 

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
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Saturday, April 27, 2019

Plantain Tart

I was definitely looking forward to this Jamaican Dessert Challenge. I tried to make plantains tarts for Christmas but my crust was a no go. I put the filling on the stove and forgot about it and it was burnt in no time - ripe plantain has a lot of sugar! But along came March's challenge for me to try try again.

This time I used a flaky pastry. I followed this one on King Arthur Flour since it's the same ratio as the majority of flaky pastry recipes that I read. For the filling, I cooked a plantain in a bit water then added nutmeg and sugar to taste. Most recipes call for mashing the plantain with a fork. But I just tossed the plantain, sugar, and nutmeg in the blender. Plantain tart fillings are usually coloured red so I added a teeny weeny bit of food colouring.

I actually baked these one morning while I was getting ready for work. I grabbed a few of the hot tarts off the tray and snapped a quick picture. I fully intended on taking better pics when I got home but eating the tarts seemed more fun.

The crust on that plantain tart over there had a huge piece of shortening so that melted and left a hole. Did a torn crust affect the taste? Nope. I did forget to vent these but they were fine.

So no real recipe here. Just a guide. First, make the a batch of King Arthur's Flaky Pastry. 

Next, get a really ripe plantain and cook it in a bit of liquid. It cooks quickly so don't walk away. when the plantain is tender, remove and blend with sugar and nutmeg to taste. Start with a 1/4 teaspoon of nutmeg. For the sugar, start with a tablespoon. A really ripe plantain may not need any depending on your tastes. Add a few drops of red food colouring, if desired. 

Next, roll out the pastry to 9" x 17". Trim to 8" x 16" so that your edges are all even. Cut eight 4" x 4" squares. 

Add a scant tablespoon of plantain to the centre. Dampen the edges with water and then fold over. Use a fork to crimp the edges. It's usually folded into a triangle but I went with a rectangle. Place them on a parchment lined baking sheet and refrigerate while you preheat the oven. 

Preheat oven to 400 F. when the oven is ready, make vent holes in the tarts and brush with egg wash (1 egg plus a tablespoon of water). 

Bake 20-25 minutes or until the tarts are golden. 

Cool and devour. 

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