Thursday, November 19, 2020

Mini Peanut Butter Bundts - #BundtBakers

I have been thinking about this month's Bundt Bakers for months! I haven't been able to participate in Bundt Bakers consistently so when I see a theme that I can do, I get a bit excited. Thanks for hosting and choosing this theme, Wendy!

This recipe is slightly adapted from Sally's Baking Addiction and is actually a cupcake recipe. Sally uses creamy peanut butter plus crushed peanuts because she finds chunky peanut butter to be drier. However, I already had a huge jar of chunky that I was saving just for this recipe and decided to risk it. The mini bundts were extremely moist! Definitely not dry. I could see how some extra peanuts could add some extra flavour but I loved them as is with some crunchy from the chunky peanut butter. Loved, loved, loved them! 

Mini Peanut Butter Bundts
I happily had this as my post-class snack yesterday and am looking forward to eating another one later today. I showed my students one of them and they were not happy that they were stuck online and couldn't taste my cake in person. I must admit, I was teasing them. Side note: The class has nothing to do with food but somehow we always end up talking food. The first day of class, we all got to talking about how hungry we were. Last week we were talking about cakes and it came out that one of the students and I share a birthday. That is probably the 8th person I know born on my birthday.

Mini Peanut Butter Bundt Cakes 
Yield: Four 1-cup mini Bundts.

150g  all purpose flour 
1/2 teaspoon soda
1/4 teaspoon salt 
1/2 cup canola oil 
1/2 cup of peanut butter 
1 cup brown sugar
1 egg, room temperature
1/3 cup of yogurt, room temperature
1 1/2 teaspoons of vanilla
3/4 cup milk, room temperature


Grease and flour four mini Bundt pans. My pans hold a cup of liquid each. You might have a little left over, so you can bake a little cupcake too. Preheat the oven to 350 F.

Whisk flour, baking soda, and salt. Use a mixer to mix oil, peanut butter, egg, yogurt, and vanilla. Add the flour mixture and milk and mix until completely combined.

Fill each mini Bundt about 2/3rds full. Bake 20-25 minutes. 

Cool and enjoy.  

#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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Tuesday, November 10, 2020

Callaloo Loaf - #BreadBakers

One of the original staples at a Jamaican patty shop is the meat loaf. The meat loaf is ground beef stuffed in folded yeast dough. Always sold in a brown paper bag. Eventually, as the patty evolved from only ground beef fillings, the meat loaf evolved as well. Now you can get vegetarian options such as the callaloo loaf. Let me be very very honest - I think I have only tasted a callaloo loaf once. It's delicious but I prefer meat. I don't even order meat loaves that much - give me a patty any time, any day. Oh, I should mention that callaloo is a green leafy vegetable - similar to spinach or collard greens. The word "callaloo" means different things and different plants on different islands. In Jamaica, it is a plant from the amaranth family.

I have made meat loaves already for this blog so for this month's stuffed bread, it was time to try something new. I have made these a couple times already and everyone seems to love them. My brother said they were pretty similar to the patty shop's version. And my nephews gobbled them down. It is pretty versatile because you can throw whatever vegetables and seasonings that you love in there and know that it will be delicious. I hid the last batch that I made - I am not sharing this time! Shh!

Thank you, Renu for hosting this month. If you want to see how the other Bread Bakers stuffed their bread, scroll down!

Callaloo Loaves


360 g flour 
1 tablespoon sugar 
2 1/2 teaspoons active dry yeast
1 teaspoon salt 
130 ml water 
90 ml milk 
14 ml oil

2 cups cooked callaloo

Combine all the ingredients and knead until it forms a smooth, soft, and slightly tacky dough. If the dough seems dry, add a tablespoon or so of water. Place the dough in an oiled bowl and allow to rest until doubled. You can also put it in the refrigerator overnight. This is my preferred method for doughs. 
When the dough is ready, divide into 6 equal pieces. Roll each piece into a roughly 6 to 7 inch circle. Add 2 heaped tablespoons of callaloo to the center of the circle ensuring that the edges do not have any filling. Moisten the edges all around with water then fold over and seal the dough well. Place on a baking sheet lined with parchment paper. 
Allow the stuffed doughs to rest about 20 minutes while you preheat the oven. When the oven is ready, bake 20 minutes until golden. 

Callaloo is cooked just like spinach sauteed with whatever you like - onions, garlic, pepper, salt. You can also add additional vegetables - carrots, tomatoes. It is really good with saltfish. It wilts a ton too.
 Welcome to Bread Bakers! This month, our theme is Stuffed Baked Breads and our host is Renu of Cook with Renu. Final List for Stuffed Baked Breads Welcome to Bread Bakers! This month, our theme is Stuffed Baked Breads and our host is Renu of Cook with Renu. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. 

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