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! 

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.

Ingredients

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

Directions 

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.  

• Banana Bundt with Cocoa Peanut Butter Glaze from Sweet Sensations
• Chocolate Peanut Butter Bundt Cake from Patyco Candybar
• Easy Frosted Peanut Butter Bundt Cake from Making Miracles
• Mini Peanut Butter Bundts from Passion Kneaded
• PB & J Mini Bundt Cake from Culinary Adventures with Camilla
• Peanut Butter Cake With Cream Cheese Peanut Butter Frosting from Sneha's Recipe
• Peanut Butter Cream Cheese Pound Cake from Palatable Pastime
• Peanut Butter, Nutella and Banana Bundt from A Day in the Life on the Farm
• Walnut Butter Bundt Cake from Food Lust People Love

#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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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

Ingredients

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

Directions 

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. 

Notes

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.

• Coconut Buns by Magical Ingredients
• Callaloo Loaf by Passion Kneaded
• Double Cheese Fatayers by Ambrosia
• Meatball Stromboli by Palatable Pastime
• Pepperoni Rolls by Culinary Adventures with Camilla
• Ricotta Calzones with Spinach and Sausage by Karen's Kitchen Stories
• Rolled Pepperoni Pizza Loaf by Food Lust People Love
• Sourdough Custard buns by Zesty South Indian Kitchen
• Stuffed Potato Kulcha by Sneha's Recipe
• Sweet Potato and Apple Braid by What Smells So Good?
• Taco Tuesday Calzone by A Day in the Life on the Farm
• Whole Wheat Vegetarian Calzones by 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. 

 

Chocolate Chip Pumpkin Bundt - #BundtBakers

A couple months ago, I lamented that we were finally getting some rain (goodbye, drought!) but unfortunately, I did not have any pumpkin seeds to plant. I finally got some seeds and stuffed them in random places all over the backyard. I spotted two plants today. The rains seem to have stopped but hopefully, my little pumpkin plants can flourish. I'm going to toss the seeds from the pumpkin I used for this month's bundt down there too. The more the merrier. I envision a backyard filled with more pumpkin than I could ever eat. That actually happened early last year. I made so many pumpkin breads for a church sale, gave away some, and steamed lots of pumpkin for dinner. I am suddenly craving a pumpkin and coconut cream pasta from Usain Bolt's Tracks & Records. C'mon pumpkin! Grow!

I used fresh pumpkin puree in this Bundt but feel free to use the canned stuff. I don't get the canned stuff here so I either roast the pumpkin or stick it in the slow cooker (no water!). I find that it is best to cook twice the weight that I need for a recipe. This helps to account for the water lost during the cooking process. 

There is pumpkin galore from the Bundt Bakers today. Scroll down to see them all. Thanks for hosting, Stacy!

Chocolate Chip Pumpkin Bundt 

Ingredients 

2 3/4 cups flour 

2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ginger 

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup chocolate chips

4 eggs

1 cup oil

1 1/2 cup brown sugar 

2 cups (15 oz) pumpkin puree

1 teaspoon vanilla 

Directions 

Preheat oven to 350 F. Thoroughly grease and flour and Bundt pan. 

Whisk flour, baking soda, cinnamon, ginger, nutmeg, and salt. Toss in the chocolate chips and stir. 

In a separate bowl, whisk the 4 eggs, then add the remaining ingredients. Beat thoroughly. 

Pour the wet ingredients into the dry ingredients. Stir until incorporated. The batter is thick!! Don't overmix. 

Pour the batter into the prepared Bundt pan.  Bake 55-60 minutes or until a skewer inserted into the centre of the cake comes out clean. 

Cool completely before removing from the pan. Glaze the cooled cake, if desired. 

Enjoy!

• Buttermilk Pumpkin Bundt + a Browned Butter Glaze from Culinary Adventures with Camilla
• Chocolate Chip Pumpkin Bundt from Passion Kneaded
• Pumpkin Bundt with Caramel Icing from Palatable Pastime
• Pumpkin Chai Spiced Bundt Cake from Tartacadabra
• Pumpkin Chocolate Bundt from A Day in the Life on the Farm
• Pumpkin Studded Bundt from Sneha's Recipe
• Sour Cream Mini Pumpkin Bundt Cakes from Making Miracles
• Spiked Pumpkin Gingerbread Bundt from Food Lust People Love
• The Perfect Pumpkin Coffee Cake with Maple Glaze from Patyco Candybar
• White Chocolate Pumpkin Cake with Chai and Cardamom from Sweet Sensations

#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 of our 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.