Cookies and Cream Mini Bundts #BundtBakers

Cookies and Cream Mini Bundts are baked with Oreos and sour cream, then topped with cream glaze and more Oreos, a sweet treat your family will love!

 

I don’t remember when cookies and cream became a thing. It seems like I have loved the flavor forever. 

According to several sources, it was first created by a couple of dairy science students at South Dakota State University in 1979 at the instigation of Shirley Seas, a manager at their campus dairy plant. While they didn’t patent their invention, originally called Oreo ice cream, there were witnesses.

A little research (thanks, Wikipedia!) reveals that it probably came to my notice in 1980 when Blue Bell Creameries in Brenham, a small town about 75 miles from Houston began mass production of cookies and cream ice cream in Texas. It’s still one of top three flavors nationwide from any manufacturer. And right after seriously strong coffee ice cream, it’s mine.

And for the curious, it wasn’t until 1985 and 1997 respectively when Dairy Queen and McDonald’s started serving their soft serve ice cream treats (Blizzards and McFlurries) with Oreos mixed in.

Cookies and Cream Mini Bundts

The pan I used is from Nordic Ware called 65th Anniversary Bundt-lettes <affiliate link - that has a volume of five cups. For the Oreos, I used part of a bag of mini Oreos because they fit perfectly in the baked hole of the mini Bundts, allowing me to add the cream glaze and pop another one on top for decoration. You could also bake this batter as cupcakes, of course. They just wouldn't be as cute. 

Ingredients

For the cake batter:

1/2 cup or 113g unsalted butter, at room temperature, plus extra for the pan

3/4 cup or 150g sugar

1 large egg, at room temperature

3/4 cup or 180ml sour cream

1/4 cup or 60ml milk

1 teaspoon vanilla extract

1 1/4 cups or 156g all purpose flour, plus extra for the pan

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup or 85g chopped Oreos (I used the minis and cut them each in quarters.)

For the cream glaze:

3/4 cup or 94g powdered sugar

1/2 teaspoon vanilla extract

3 tablespoons heavy whipping cream

Optional for decoration:

12 whole mini Oreos

Method

Preheat the oven to 350ºF or 180°C. Butter and flour your Bundt-lettes pan. 

In a mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside. 

 

In a mixing bowl beat the butter and sugar together until fluffy, for 1-2 minutes. Add in the egg and beat again till combined. 

Measure the sour cream and milk together in a measuring cup. Add in the vanilla extract and stir.

Add half of the sour cream mixture and half of the flour mixture to the main mixing bowl, beating until combined, 

Add the balance of both and beat again. 

Fold in the chopped Oreos. 

Divide the batter between the holes in your mini Bundt pan. 

Bake for about 25-30 minutes in your preheated oven or until a toothpick comes out clean and the top and edges are golden. My oven heats unevenly so I turned my pan around at about 22 minutes so it could brown more evenly. Mine took 30 minutes to bake. 

Remove the mini Bundts from the oven and leave them to cool on a wire rack for a few minutes. Run a toothpick around the edges of the pan to make sure the mini Bundts will release then invert the pan to turn the them out onto the wire rack. Cool completely before decorating with the cream glaze. 

To make the cream glaze, combine all of the ingredients and mix well. 

When the mini Bundt are completely cool, put a mini Oreo in each hole. Already so cute, right? I was sorely tempted to leave them just like that but I had already made the cream glaze and glaze is always a good thing. 

Decorate them with the cream glaze - I used a baggie with the corner cut off - and add one more mini Oreo on top. 

Enjoy! 

 

This month my Bundt Baker friends are sharing Bundts baked with nostalgic flavors from their childhoods. Many thanks to our host, Camilla of Culinary Adventures with Camilla for the fun theme and her behind the scenes work. Check out the Bundts below: 

• All Too Sweet Mini Bundts by Culinary Adventures with Camilla
• Apple Bundt Cake by A Day in the Life on the Farm
• Cookies and Cream Mini Bundts by Food Lust People Love
• Eggless Tutti Fruity Rawa/Semolina Bundt Cake by Sneha's Recipe
• Honey Cake Inspired Bundt Cake by Magical Ingredients
• Monster B'zert Bundt Cake by Making Miracles
• Strawberry Bundt Cake with Marshmallow Cream Filling by Patyco Candybar
• Sweet Potato Bundt with Cream Cheese Glaze by 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.

Pin these Cookies and Cream Mini Bundts!

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Sour Cream Vanilla Bundt #BundtBakers

Sour cream, instant pudding and white chocolate chips make this sour cream vanilla Bundt so rich and decadent that everyone will want more than one slice. Top it all off with vanilla glaze and festive sprinkles!

Just like the Grinch, a few days ago I got an idea. Mine, however, wasn’t a awful idea or even a wonderful awful idea. It was just wonderful. Unless you are my husband who is the resident roux maker in our house for whom my idea meant a lot of work! Fortunately, he is a good sport. 

So here is my idea. 1. Make a huge pot of chicken and sausage gumbo. 2. Advertise to my neighborhood on NextDoor that they could “buy” a quart of gumbo (with 2 cups of cooked rice in a separate container) by sending me a donation for the Houston Food Bank. I’d pay for the ingredients and containers so all proceeds would be donated.

I am very pleased to say that I had several takers and just sent the food bank $90! Actually, the donation was $95 because – and perhaps you didn’t know this so I’m pleased to tell you – if you select a favorite charity on Paypal, they send you $5 to make a charitable donation.

I am currently taking orders for a new pot of gumbo! Meanwhile, I baked this cake for a lovely lady, also on NextDoor, who sounded like she needed some this holiday season. She is collecting toys for the children in her apartment complex so I was happy to contribute as well. ‘Tis the season after all. 

Sour Cream Vanilla Bundt

This recipe is adapted from several I found on the internet. Many called for cake mixes with instant pudding already in but where’s the fun in that? I prefer to start from scratch when I have the time. Still the easiest cake ever - one bowl!

Ingredients

For the Bundt:

Butter for buttering the pan

3 and 2/3 cups or 440g cake flour, plus extra for the pan

1 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 cups or 300g granulated sugar

1/2 cup or 100g light brown sugar

1 box (3.4 oz or 96g) instant French vanilla pudding

16 oz or 473ml sour cream

3 eggs

1/3 cup or 80ml canola or other light oil

1/2 cup or 120ml water

1 cup or 170g white chocolate chips

For the glaze:

1 1/2 cups or 190g powdered sugar

2-3 tablespoons milk

1 teaspoon vanilla

To decorate: festive seasonal sprinkles

Method

Preheat oven to 350°F or 180°C. Liberally butter a 10-inch Bundt pan and then dust it with flour. Don’t skimp on this job. The white chocolate chips that end up on the outside of the cake tend to want to stick to the pan and nobody wants that. 

In the bowl of your stand mixer fitted with the cake attachment combine all the cake ingredients.

I include the white chocolate chips because they come out of the bag with some of them stuck together. The beaters help separate them. 

Mix on low for 30 seconds until combined.

Scrape down the bowl and beat again on medium speed until smooth and thickened, about 2 minutes.

Spoon or pour the batter into your prepared Bundt pan. 

Bake the Bundt for 55-60 minutes, or until a wooden skewer inserted into the middle comes out clean. If it starts to brown too quickly before it’s done, cover the top with foil.

Leave the Bundt to cool in the pan on a wire rack for about 10 minutes.

Invert it onto the wire rack so it can cool completely before glazing. 

Make the glaze by stirring together the sugar and vanilla with two tablespoons of milk. If necessary add the last tablespoon of milk a little at time until you get good pouring consistency. 

Pour the glaze over the Bundt. Immediately sprinkle on your decorations so that they will stick before the glaze dries. 

Let the glaze set before cutting the Bundt to serve. 

Enjoy!

This month my Bundt Bakers group’s theme is Red and Green. Many thanks to our host, Rebekah of Making Miracles. Check out all the links below. 

• Avocado Bundt Cake With Strawberry Glaze by Sneha's Recipe
• Christmas Bundt Cake with Almond and Orange by Patyco Candybar
• Christmas Marble Bundt Cake by Making Miracles
• Christmas Wreath Bundt by A Day in the Life on the Farm
• Kentucky Butter Cake by Sweet Sensations
• Matcha Mochi Bundt Cake by Culinary Adventures with Camilla
• Pistachio Rose and Tutti Fruity Bundt Cake by Magical Ingredients
• Red Velvet Cream Cheese Bundt by Palatable Pastime
• Sour Cream Vanilla Bundt by 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.

Pin this Sour Cream Vanilla Bundt!

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Walnut Butter Bundt Cake #BundtBakers

This walnut butter Bundt cake is delightfully flavored with homemade toasted walnut butter, which is super easy to make. The walnuts at the bottom of the pan are a pretty topping when the cake is turned upright. 

Recipes abound on the internet for homemade nut butters but I must confess that I have never made any. We don’t have any nut allergies and good ole Jif has been my go-to peanut butter since time eternal. If I had a dime for every jar I’ve hauled overseas in my suitcases over the last thirty plus years, I’d be a wealthy woman. 

That said, the last place I lived outside of the US was Dubai and Jif was blessedly available there. Even in Kuala Lumpur and Singapore it turned up on occasion. Anyhoo, no good reason to make my own nut butter until now. 

This month’s Bundt Baker theme is Nut Butters so I decided to be brave and try something new. I have this to say: Toasted walnut butter is fabulous. Such lovely flavor! Who knew it would be so easy to make.

Walnut Butter Bundt Cake

If you have an allergy to walnuts, I daresay you could substitute any nut you can tolerate but I highly recommend not skipping the toasting step. It adds a lot of depth to the nut butter. I used a 10-cup Bundt pan to bake this because I love the way the bottom of the Nordic Ware Fleur de Lis pan holds the extra walnut pieces in an almost diamond pattern, but it would fit in a 6 or 8 cup one as well, for a smaller taller Bundt.  

Ingredients

1 1/2 cups or 190g all-purpose flour, plus extra for the pan

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup or 75g butter, at room temperature, plus extra for the pan

1 teaspoon vanilla extract

1/3 cup or 75g fine sugar

2 large eggs

2 tablespoons milk

4 1/4 oz or 120g walnut pieces

Method

Turn your oven on to preheat to 350°F or 180°C. Put the walnuts on a baking pan and pop them in the preheating oven. Keep a close eye on them as the oven heats up and give the pan a shake every few minutes. Remove the walnuts from the oven when they start smelling toasted.

Grease your Bundt pan with butter and lightly flour. (As mentioned above, mine is the Nordic Ware Fleur de Lis <Amazon affiliate link with a good price. I paid almost $12 more back in 2015! Dang it.)

Process half of the toasted walnuts in your food processor until they become a fairly smooth paste. 

Beat together the butter and sugar till fluffy and pale. Add in the eggs one at a time.

Cream well until well combined before adding another one. 

Beat in the walnut butter, vanilla extract and milk.

Sift in the flour, baking soda and salt. Fold well to combine. 

Put the remaining half of the toasted walnuts into the bottom of your prepared Bundt pan. 

Spoon in the batter. 

Gently use the bottom of a spoon to smooth the top out. You don't want to dislodge the nuts.

Bake for 25-30 minutes or until a cake tester inserted into the walnut butter cake comes out clean. If you are a person who uses an instant read thermometer, the King Arthur Flour website says the internal temperature of a baked cake should be between 200-210°F or 93-99°C.

Remove the cake from the oven and let cool for about 10 minutes. 

Loosen the cake from the Bundt pan and invert it onto a serving plate. 

Slice to serve with tea, coffee, hot cocoa or a cold glass of milk.

 Enjoy! 

As mentioned, this month’s Bundt Bakers theme is Nut Butters. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the other recipes using nut butters in the batter, icing or glaze below. 

• 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 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.

Pin this Walnut Butter Bundt Cake! 

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Spiked Pumpkin Gingerbread Bundt #BundtBakers

This spiked pumpkin gingerbread Bundt combines your favorite pumpkin cake with your favorite gingerbread, brushed with a rum butter glaze, a fabulous treat for autumn. 

This month I’m hosting our Bundt Bakers event and I chose the ingredient/theme pumpkin because as much as I object to pumpkin flavored things while it’s still summer, come October, I’m ready! 

As I mentioned many moons ago, when I shared my gingerbread muffins with honey ginger glaze (topped with crystallized ginger because why do things halfway?) gingerbread is a seasonal favorite at our house. It is the harbinger of fall, even as the air is still way too hot and the orange- and red-hued leaves are yet to make an appearance.

Spiked Pumpkin Gingerbread Bundt

This recipe is adapted from a spice cake on the NordicWare website to fit a 9-cup Bundt pan. You can certainly use a 10-cup Bundt pan also. 

Ingredients

For the batter:

2 cups or 250g flour, plus extra for the pan

2 teaspoons ground ginger

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup or 200g brown sugar

1 cup or 200g sugar

1 (15 oz or 425g) can pumpkin puree (not pumpkin pie filling!)

1/2 cup or 120ml molasses

3 eggs

1/2 cup or 113g butter, melted and cooled, plus extra for the pan

For the rum butter glaze:

1/2 cup or 113g butter

1 cup or 200g sugar

1/4 cup or 60ml dark rum

1/4 cup or 60ml water

1/4 teaspoon fine sea salt

Method

Preheat oven to 350°F or 180°C. Prepare your 9-cup Bundt pan by greasing it liberally with butter and then coating it with flour. In case you are curious, mine is the NordicWare pan Harvest Leaves. <affiliate link.

In a large bowl, whisk together the flour, ginger, baking powder, baking soda, cinnamon and salt. Set aside.

In another large bowl, whisk together the sugars, pumpkin puree, molasses, butter and eggs.

Using a spatula, fold the flour mixture into the wet mixture until the mixture is nearly combined. Do not overmix!

Pour the batter into your prepared Bundt pan and smooth out the top. 

Bake the Bundt for 50-55 minutes or until a toothpick placed in the center comes out clean. 

Meanwhile, make the rum butter glaze. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 5-7 minutes stirring constantly. 

Remove from heat and cool slightly.

When the Bundt is done, remove it from the oven and leave in the pan to cool for about 5-7 minutes. Loosen the edges with a toothpick and turn the cake out onto a serving platter. 

Generously brush cake with the rum butter glaze. 

Put the rest of the glaze in a tiny pitcher so people can add more to their slices as desired. 

Enjoy! 

Check out all the other pumpkin Bundts my fellow Bundt Bakers are sharing today! 

• 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.

Pin this Spiked Pumpkin Gingerbread Bundt!

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Babà Napoletano al Rum Bundtlettes #BundtBakers

These babà Napoletano al rum bundtlettes are a traditional Italian dessert baked in an unconventional pan that does them proud. The hole in the middle gives extra surface area for absorbing the rum syrup and that is a very good thing!

This month my Bundt Bakers group is recreating Italian sweets as Bundts. I could only think of two off the top of my head, panna cotta and tiramisu so clearly some research into Italian dessert recipes was going to be necessary. In my typical fashion, I used Google Translate to figure out what “dessert” and “recipe” are in Italian, then I use those terms to search.

Sure, I could probably find some authentic recipes in English but what fun is that? I know I’m weird but I find it amusing to search in other languages, even ones I don’t speak. It adds another layer of challenge.

Babà Napoletano al Rum Bundtlettes

This recipe is adapted from one on Misya.info, a food diary written by a Neapolitan who learned to cook from her mother and grandmother. She assures her readers that babà is a typical sweet of the Neapolitan tradition, perhaps it is even the typical Neapolitan dessert par excellence. I was charmed by her write-up, published on the very day she was getting married.

Ingredients
For the dough:
1 teaspoon dry active yeast
2 tablespoons warm milk
2 tablespoons sugar plus extra for pan
4 large eggs, at room temperature
3/4 teaspoon salt
3 1/4 cups or 406g flour
1/2 cup or 113g butter, at room temperature, plus extra for pan

For the rum syrup:
1 1/4 cup or 250g sugar
1/2 cup or 120ml water
1/2 cup or 120ml dark rum, divided
Zest 1 small orange (peel off just the orange part, not the white pith)

Method
In the bowl of your stand mixer, combine the yeast with the sugar and warm milk. Leave to prove for a few minutes. The yeast should start bubbling.

If the yeast is active, add in the eggs, butter and salt and half of the flour.

Beat for about 10 minutes on medium speed, scraping the bowl down with a spatula occasionally.

Now add in the rest of the flour and beat until the dough is stretchy and pulls away from the sides of the bowl. Cover the bowl with a damp cloth and leave the dough to rise in a warm place for about an hour.

Turn the dough out onto a clean buttered surface and knead the dough again. Divide it into 12 pieces. Tuck them into neat balls.

Butter and sugar your bundtlette pan.

Arrange the dough evenly inside the prepared pan, by making a hole in each ball and lowering it into the bundlette holes.

Cover lightly with greased cling film and leave it a warm place to rise for 30 minutes.

When rising time is almost up, preheat your oven to 350°F or 180°C.

Bake your babàs for 20-25 minutes or until they are golden and well risen.

Meanwhile, put the sugar, water and orange peel in a small pot with half of the rum and bring the mixture to a rolling boil for a few minutes. Remove from the heat then add in the rest of the rum and stir.

Discard the orange peel.

When the babàs are baked, remove the pan from the oven. Remove each babà from the pan and spoon in about three teaspoons of syrup into each hole. Carefully place the babà back in the hole so it can absorb the syrup.

Prick the tops of the warm babàs and brush the syrup on slowly so it has time to soak in.

Keep brushing the syrup on the top and occasionally adding a bit more to the pan holes until all the syrup has been absorbed.

Turn the babàs out onto a serving platter. (I must confess that I had to trim just the tiniest bit off the bottom so they'd stand up straight.) The Italian recipe doesn’t mention this but you can serve the babàs with extra rum or even vanilla ice cream and rum. They make a wonderful dessert!

Enjoy!

Check out the rest of the wonderful Italian sweets recreated as Bundts below. Many thanks to our host Patricia of Patyco Candybar for this fun theme.

• Babà Napoletano al Rum Bundtlettes from Food Lust People Love
• Frosted Tiramisu Bundt Cake from Making Miracles
• Tiramisu Cake from A Day in the Life on the Farm
• Torta al Limoncello With Homemade Limoncello from Sneha's Recipe
• Torta Caprese al Limoncino from Patyco Candybar
• Spumoni Bundt Cake from Palatable Pastime

#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.

Pin these Babà Napoletano al Rum Bundtlettes!

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