Showing posts with label Christmas recipes. Show all posts
Showing posts with label Christmas recipes. Show all posts

Monday, December 25, 2023

Classic Gingerbread Muffins #MuffinMonday

Cinnamon, ginger, cloves and molasses give these classic gingerbread muffins their traditional flavor. Tender and light, they make a perfect snack or breakfast.

Food Lust People Love: Cinnamon, ginger, cloves and molasses give these classic gingerbread muffins their traditional flavor. Tender and light, they make a perfect snack or breakfast.

Merry Christmas to all who celebrate! 

This month’s Muffin Monday snuck up on me! I was certain that there was one more Monday next week still in December. When I realized I was wrong, I knew immediately that I wanted to make gingerbread muffins. I love the wonderful aroma when gingerbread is baking. It smells like Christmas to me. 

Classic Gingerbread Muffins

This recipe makes 15 regular sized muffins. If you don't have a nine cup muffin pan, I suggest you use a 12-cup and a six cup. Simply add a half cup of water to the empty cups when baking to keep the heat distribution even. 

Ingredients
2 ½ cups or 313g all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
½ cup or 113g unsalted butter, softened
½ cup or 100g white sugar
1 large egg
1 cup or 240ml unsulphured molasses (not blackstrap)
1 cup or 240ml hot water

Optional for serving: a sprinkle of icing sugar

Method
Preheat the oven to 350°F or 180°C. Prepare 9-cup and 6-cup muffin pans by greasing them or lining them with paper muffin cups. 

Whisk the flour, baking soda, cinnamon, ginger, cloves, and salt in a large bowl.


In another mixing bowl, whisk the butter and sugar until light and fluffy. Add in the egg and whisk again. 


Whisk in the molasses until smooth and homogeneous.


Add the wet ingredients to the dry ingredients and fold until almost completely combined. 


There may still be a little flour showing. Whisk in the hot water until smooth.


Divide the batter between the muffin cups in your prepared pans. 


Bake in the preheated oven for 20-25 minutes. Insert a toothpick in the center of a muffin at 20 minutes; it should come out clean. If not, cook for a few additional minutes.


Allow the gingerbread muffins to cool before serving. 


Sprinkle with a little icing sugar, if desired, to serve.


Enjoy! 

Welcome to the last Muffin Monday for 2023! Check out the links below:


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our 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.



Pin these Classic Gingerbread Muffins!

Food Lust People Love: Cinnamon, ginger, cloves and molasses give these classic gingerbread muffins their traditional flavor. Tender and light, they make a perfect snack or breakfast.

 .

Thursday, December 16, 2021

Chocolate Peppermint Bundt #BundtBakers

This Chocolate Peppermint Bundt starts with a mint chocolate batter, baked up tender, finished with peppermint glaze and crushed peppermint candy canes, perfect flavors for the holiday season!

Food Lust People Love: This Chocolate Peppermint Bundt starts with a mint chocolate batter, baked up tender, finished with peppermint glaze and crushed peppermint candy canes, perfect flavors for the holiday season!

This month’s Bundt Bakers event is special! Rather than choosing an ingredient or theme, our host Patricia of PatyCo Candybar asked us to choose a cake made by one of our fellow bakers to recreate. Gosh, was it hard to choose just one! 

Some of us have been baking Bundts together each month for almost 10 years so that’s a lot of lovely cakes to choose from. I scrolled down the list on our Bundt Bakers’ page and, honestly, it was a struggle. I love so many of them! I finally decided on the chocolate peppermint Bundt from Rebekah of Making Miracles because the flavors sounded perfect for the holiday season. 

If you haven’t been over to Rebekah’s blog yet, you might not know that her blog name, Making Miracles, is a reference to the beautiful babies she gave birth to as a surrogate. Several families are more complete because she was willing to help them fulfill their dream of having children. She is an amazing mom herself and a special, generous, caring person! 

Chocolate Peppermint Bundt

The original instructions say to use a 12-cup Bundt pan so, of course, I did, but I think this batter would fit quite comfortably in a 10-cup pan as well. 

Ingredients
For the cake:
1 cup or 240ml boiling water
6 tablespoons or 30g unsweetened cocoa powder, plus extra for the pan
2 1/2 cups or 312g flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup or 57g butter, at room temperature, plus extra for the pan
3/4 cup or 150g sugar
1/4 teaspoon peppermint extract
3 large eggs, at room temperature
2/3 cup or 162g full fat plain yogurt
1/4 cup or 45g semisweet chocolate chips

For the glaze:
3/4 cup or 94g powdered sugar, sifted
1 to 2 tablespoons milk
1 tablespoon butter, melted and cooled
1/4 teaspoon peppermint extract
1 peppermint candy cane (.44 oz or 12.5g), crushed

To decorate:
1 peppermint candy cane (.44 oz or 12.5g), crushed

Method
Preheat your oven to 350°F or 180°C and prepare a 12-cup Bundt pan by generously buttering and lightly coating it with sifted cocoa powder. 

Pour the boiling water into a heatproof measuring vessel then add the cocoa and whisk till it has completely dissolved. Set the mixture aside to cool. 

Whisking the cocoa into the boiling water.

In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

Use electric beaters or your stand mixer on medium speed to cream together the butter, sugar and peppermint extract.  Add the first egg and beat again.

Adding the first egg to the creamed butter and sugar

Add the following two eggs one at a time and beat well after each addition. 

Adding the third egg to the mixture

Blend the yogurt into the mixture, followed by the cooled cocoa mixture. 

After the yogurt is added, adding the cocoa mixture

Fold in the flour mixture in batches until just until combined (do not over mix).  

Folding in the flour in three batches

Fold in the chocolate chips.

Folding in the chocolate chips

Spoon the batter into the prepared Bundt pan and smooth; tap pan once or twice sharply to remove any air bubbles. 

Spooning the batter into the prepared pan

Bake 40-45 minutes, until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.

Just out of the oven!

Carefully invert the cake onto the rack and allow to cool completely (or invert directly onto a cake plate if preferred).

The inverted cake cooling on the wire rack

For the glaze, combine the powdered sugar, milk, butter, and peppermint extract in a small bowl, starting with just 1 tablespoon of the milk. Add more milk a little at a time until you reach pouring consistency. You may not need it all. 

Mixing the glaze ingredients

Crush the candy canes in a plastic baggie using a rolling pin or a the flat side of a meat tenderizer. Stir half of the crushed candy canes into the glaze. 

Adding half the crushed peppermint candy cane to the glaze

Drizzle or pour the glaze over the cake then sprinkle the top with the remaining crushed candy cane. 

Food Lust People Love: This Chocolate Peppermint Bundt starts with a mint chocolate batter, baked up tender, finished with peppermint glaze and crushed peppermint candy canes, perfect flavors for the holiday season!

Allow the glaze to set before slicing to serve. 

Food Lust People Love: This Chocolate Peppermint Bundt starts with a mint chocolate batter, baked up tender, finished with peppermint glaze and crushed peppermint candy canes, perfect flavors for the holiday season!

Enjoy! 

As I mentioned above, it’s time for December’s edition of Bundt Bakers! Check out all the tributes to our Bundt Baker friends below. Many thanks to Patricia of Patyco Candybar for hosting! 

#BundtBakers badge

#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 Chocolate Peppermint Bundt!

Food Lust People Love: This Chocolate Peppermint Bundt starts with a mint chocolate batter, baked up tender, finished with peppermint glaze and crushed peppermint candy canes, perfect flavors for the holiday season!

 .

Sunday, November 21, 2021

Roasted Brace of Guinea Fowl (Sous Vide)

Roasted Brace of Guinea Fowl means two guinea fowl, well spiced and stuffed with clementines, cooked by sous vide then blasted to crispy skin in a very hot oven. The perfect lip-smacking, finger-licking main course for any holiday meal!

Food Lust People Love: Roasted Brace of Guinea Fowl means two guinea fowl, well spiced and stuffed with clementines, cooked by sous vide then blasted to crispy skin in a very hot oven. The perfect lip-smacking, finger-licking main course for any holiday meal!

N.B. This recipe must be started one day ahead of when you want to roast and serve your guinea fowl. 

One of the things I love about the holiday season is that unusual game birds sometimes turn up in the neighborhood grocery stores or butchers. I’ve found pheasant, guinea fowl, goose and even partridge on occasion and always leap at the opportunity to try something different. If you follow me on Instagram, you know that duck has been on our Christmas menu a couple of years as well. 

Guinea fowl are considered a game bird but, in fact, there has been a great increase in the number of farms that raise them. According the USDA, there are more than 14,500 guinea fowl farms in the Unites States. They are the fourth best selling poultry after chicken, turkey and duck. 

They are relatively small birds, weighing roughly 2-3 lbs or 900-1.4kg, with slightly darker meat than chicken and way more flavor. If you can't find guinea fowl, ask our local butcher to order some for you. Most will oblige.

Roasted Brace of Guinea Fowl (Sous Vide)

Some essential items for this recipe are 1. a sous vide machine aka immersion circulator 2. A vessel large enough to hold the two birds and water to circulate around them and 3. Two heavy bricks or tiles to hold the birds underwater in said vessel. Don’t worry, I provide a photo of the set up below.

Ingredients
2 whole guinea fowl (approx weight each 3 lbs or 1.4kg)
2 tablespoons dry salted spice rub (I used my dry java concoction
1/2 teaspoon same spice rub
1/2 teaspoon baking powder
4 small clementines

Method
Clean the guinea fowl, removing the top part of the tail and any stray feathers inspector 12 might have missed. (One of mine had what appeared to be one side of the bird’s head skin as well, connected to the neck skin, top feathers and all. Cooking meat is not for the faint-hearted and this is a reminder to me at least, to appreciate the living beast that I am cooking and eating.)

Spoon the dry rub inside the birds and all over the outside skin, making sure to get some between the legs and body, wings and body, and in the top cavity by the neck as well. If the guinea fowl arrive already trussed, just work your fingers between these bits. If your fowl are not already tied up, do this after seasoning. 


Mix that extra 1/2 teaspoon of dry rub with the 1/2 teaspoon of baking soda and sprinkle it on the top of the bird from a great height, so you get an even layer. According to Serious Eats, this helps the skin dry so it will super crispy when roasted. It does get moist again in the sous vide bag but I like to think that if the skin is really dry when we start, it will dry out again quickly with the application of intense heat.

Place your birds in a casserole dish, breast up, uncovered in the refrigerator for 24 hours. 


The following morning, stuff two whole clementines in each bird cavity.  This helps displace air and conduct heat through the birds as well as adding flavor. 


Place each guinea fowl in a gallon bag. Submerge them carefully in water to remove as much of the air inside as possible and seal tightly.


Because there is still some air inside of the birds, they tend to want to float. Cover a couple of bricks or tiles with plastic bags and lean them against the guinea fowl to keep them submerged but make sure water can still circulate around them. I also clothespin the guinea fowl bags to my cooking chopsticks to help center them in the water.


Sous vide at 150°F or 65°C for four hours.

When the timer goes off, remove the bags from the water bath. Carefully remove the guinea fowl from the bags, holding them legs down so liquid can drain out of them and back into the bags. Reserve any juice left behind to add to gravy later. 

Heat your oven to as high as it will go. Pat the birds dry with paper towels, being careful not to break the skin. 

Heat a large iron skillet on the stovetop and place both birds in it. Turn the oven temperature down to 450°F or 232°C convection, if it was higher than that to preheat. Roast the guinea fowl in your very hot oven for about 10 minutes to brown the skin, turning the pan around midway through to ensure even browning. 

Food Lust People Love: Roasted Brace of Guinea Fowl means two guinea fowl, well spiced and stuffed with clementines, cooked by sous vide then blasted to crispy skin in a very hot oven. The perfect lip-smacking, finger-licking main course for any holiday meal!

Let rest for 10 minutes, cut into joints and serve.

Food Lust People Love: Roasted Brace of Guinea Fowl means two guinea fowl, well spiced and stuffed with clementines, cooked by sous vide then blasted to crispy skin in a very hot oven. The perfect lip-smacking, finger-licking main course for any holiday meal!

Enjoy! 

Anybody tired of turkey and ham every holiday? It’s Sunday FunDay again and this week we are sharing main course recipes that are anything but ham and turkey! Check out the links below. Many thanks to our host, Sue of Palatable Pastime


We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Roasted Brace of Guinea Fowl (Sous Vide)!

Food Lust People Love: Roasted Brace of Guinea Fowl means two guinea fowl, well spiced and stuffed with clementines, cooked by sous vide then blasted to crispy skin in a very hot oven. The perfect lip-smacking, finger-licking main course for any holiday meal!
 .

Sunday, November 22, 2020

Marmalade Glazed Sweet Potatoes

Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. I mean, really. Look at that shine!

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

Over the years, when we lived outside of the United States and away from family, we celebrated Thanksgiving with various groups of friends, some American, others not. When we lived in Paris, we hosted a fun dinner with friends and neighbors. I roasted the turkey, made quite a few side dishes and pecan pies and told everyone to bring the side dish or dishes it simply would not be Thanksgiving in their houses without.

All told, we were about 20 people, children included, and the array of side dishes was downright impressive. There was one dish I was completely unfamiliar with so I had to ask. Apparently creamed pearl onions is a must-have family side for my friend, Teresa.

That was in the days before internet but years later I remember looking it up and creamed pearl onions are a New England favorite. I’ve never made them myself but I remember them fondly from that one special dinner.

In my family, sweet potatoes are one of the must-have side dishes. My grandmothers would make them sweet and sticky, pouring on the Karo syrup with lots of butter. Truly, you could eat them for dessert. 

I like them less sweet, often just with a sprinkling of brown sugar. This recipe with marmalade and sherry vinegar is a little fancier but just as easy.  

Marmalade Glazed Sweet Potatoes

This recipe is wonderful made with butternut squash or pumpkin as well. You can use homemade or store-bought marmalade for this dish. 

Ingredients
2 lbs or 900g sweet potatoes – more or less
1 tablespoon olive oil
1/2 teaspoon flakey sea salt or to taste
1/4 cup or 80g thin cut orange marmalade 
2 tablespoons sherry or red wine vinegar
2-3 sprigs fresh thyme, plus more for garnish
2 tablespoons butter

Method
Drizzle the olive oil in a large non-stick pan where the sweet potatoes can fit in one layer. Peel and cube the sweet potatoes and add them to the pan.


Mix together the marmalade, vinegar and the thyme leaves in a microwaveable bowl. Add in the butter and warm in the microwave until the butter starts to melt. Stir till the butter is completely melted and set aside.


Over a medium to high heat, cook the sweet potatoes, tossing or stirring occasionally, until they are browned on many sides, about 8-10 minutes. Add in a few tablespoons of water, turn the fire down to a simmer and cover the pan for 5-6 minutes or until the sweet potatoes cubes are fork tender. 


Remove the lid and add in the marmalade vinegar mixture. Over a medium heat, cook it down carefully until the sauce thickens and the sweet potatoes are well glazed. 

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

Transfer to warm serving bowl and use a silicone spatula to spoon every last sticky drop of glaze over the sweet potatoes. 

Garnish with thyme, if desired.

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

Enjoy!

Today’s SundayFunDay theme is That Holiday Feeling! Many thanks to our host Rebekah of Making Miracles. Check out all the great recipes below to get you in the holiday mood!


Pin these Marmalade Glazed Sweet Potatoes!

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

 .
 

Monday, December 31, 2018

Cranberry Pistachio Muffins #MuffinMonday

Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well!

Food Lust People Love: Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well! Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray (link in the post.)


When I wrote the first post introducing my new Muffin Monday group back in August of 2015, I had already shared 73 muffins, both sweet and savory, in this space. As we reach the end of 2018, you’ll find those plus another 37 muffin recipes here on Food Lust People Love, and links from my friends to many, many more! I’d like to take this opportunity to thank my fellow bakers for joining me each month, adding extra value to each of my posts with their beautiful list of recipes. Love you all!

And as this is my final post for 2018, I’d also like to thank you, my readers. This year was a rough one for me, one of personal loss of family and friends that I hold dear, not to mention my wonderful kitchen helper, Beso the Boxer. My kitchen is a place of comfort and relaxation for me, a safe haven that keeps me sane. It gives me joy to create recipes to share with you and that saved me this year. Thank you for reading and commenting! A very special thank you to my email subscribers who get a short introduction in their inboxes whenever I post a new recipe. I appreciate you all! (Want to subscribe? Please click here or use the little box in the righthand column that says, Great Recipes - Free!)

Fun fact: My most viewed recipe of all time is a muffin! I posted these Cheesy Spinach Muffins back in 2013 and they’ve stayed on top ever since. No other recipe even comes close.

By the way, Happy New Year! Do you need some party appetizers perfect for New Year’s Eve or Day? Try my Black-eyed Pea Bacon Cocktail Muffins!

Cranberry Pistachio Muffins

Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray.

Baking muffins for breakfast couldn’t be easier! Starting the night before, simply measure out your dry ingredients into a large mixing bowl and cover with cling film. Whisk together your wet ingredients, cover with cling film and store in the refrigerator. When you wake up in the morning, turn the oven on to preheat and follow the recipe from where you mix your wet and dry ingredients together. Fresh warm muffins in fewer than 30 minutes!

Ingredients for 16 muffins
2 cups or 250g flour
1/2 cup or 100g sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup or 240ml milk
1/2 cup or 120ml whole berry cranberry sauce (140g)
1/4 cup or 60ml canola or other light oil
2 eggs
1/2 cup or 60g slivered pistachios, plus extra for decoration, if desired

Also optional to decorate:
12 fresh or frozen cranberries

Method
Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it with paper or silicone muffin cups. A few years ago one of my lovely daughters gave me a set of silicone muffin cups from Crate and Barrel so I used those occasionally. They stand up on their own so you don’t even need a muffin pan.

In a large bowl, mix together the flour, sugar, baking powder and salt. In another bowl, whisk together the cranberry sauce, milk, oil and eggs.



Pour your wet ingredients into the dry ingredients and fold them together until just mixed.



Fold in the pistachios.



Divide the batter evenly among the muffin cups. In the case of these 16, a 1/4 cup each was just about right.



Cut the fresh or frozen cranberries in half.

Sprinkle the muffin tops with more pistachio slivers to decorate. Then distribute the halved cranberries.



Bake your muffins in the preheated oven about 18-22 minutes or until a toothpick inserted in the middle comes out clean.

Food Lust People Love: Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well! Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray (link in the post.)


Cool on a rack for a few minutes and then remove the muffins from the pan or silicone cups to cool completely.

Food Lust People Love: Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well! Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray (link in the post.)


Enjoy!

Food Lust People Love: Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well! Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray (link in the post.)




Check out the wonderful muffins my talented muffin baking friends are sharing today!
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.

Pin these Cranberry Pistachio Muffins! 

Food Lust People Love: Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well! Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray (link in the post.)

  .

Thursday, December 20, 2018

Weicher Lebkuchen – Soft German Gingerbread #BundtBakers

This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.

Food Lust People Love: This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.


I was keen to find a gingerbread recipe that was different from the normal gingerbread I usually make for this month’s Bundt Bakers theme of International Holiday Bundts. So I headed over to ChefKoch.de, a German language recipe site. It’s always a fun adventure to search in a language I don’t speak. I do a lot of back and forth with Google Translate. When I came across this weicher lebkuchen or soft gingerbread I couldn't wait to give it a try.

The original recipe was shared by member Junifloh which apparently translates to June Flea. S/he baked his/hers in a rectangular cake pan. I baked mine, as you can see from the photos, in my Nordic Ware mini Bundt pan, filling the holes about three-quarter full. Despite my attempt to downside the recipe, the batter made 17 mini Bundts.

Weicher Lebkuchen - Soft German Gingerbread

This recipe is adapted from one on ChefKoch, translated with the help of Google Translate. The original call simply for gingerbread spice so I looked up a recipe for German gingerbread spice and created my closest approximation. If you have ready mixed spices, go ahead and use those, of course. If not, use the spice amounts in the parenthetical list (OR) in the ingredients.

Ingredients
2 1/4 cups or 280g flour
1 cup or 200g sugar
2 2/3 oz or 75g dark chocolate
1 3/4 oz or 50g toasted hazelnuts, roughly chopped
3 rounded tablespoons gingerbread spice
(OR
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground fennel)
1 teaspoon baking powder
1/2 teaspoon salt
zest 1 lemon
2 large eggs
1 cup or 240ml milk
2/3 cup or 150g butter, melted and cooled, plus extra for buttering pan
2 tablespoons honey
1 teaspoon vanilla extract

For the glaze:
1/2 cup or 65g powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
Pinch salt

Optional to decorate: sprinkle of cinnamon

Method
Preheat your oven to 350°F or 180°C and prepare your mini Bundt pan by brushing it with melted butter and set aside.

Grate the chocolate bar with the small side of your grater or a microplane.



Mix the flour, sugar, grated chocolate, hazelnuts, gingerbread spice(s), baking powder and lemon zest in a large bowl.



In another smaller bowl, beat your eggs then whisk in the milk, softened butter, honey and vanilla.



Pour the wet mixture into the dry mixture and stir  until well combined.

Spoon into your prepared mini Bundt pan and bake for 20-25 minutes in the preheated oven.



Remove the pan from the oven and leave to cool until the mini Bundts are cool enough to handle. Transfer them to a wire rack and put the pan under your cold water faucet to cool off the pan completely. Butter 5 or 6 of the Bundt pan cups and fill them with the balance of the batter. Bake as with the first full batch for 20-25 minutes.



While the mini Bundts are cooling, mix together the glaze ingredients. Once they are completely cool, you might want to trim the bottom of the mini Bundts so they stand up straight. (The cut bits make a great snack!) Use a plastic bag with a corner cut off or piping bag to drizzle on the glaze.

Food Lust People Love: This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.
Sprinkle with pinches of cinnamon, if desired.

Food Lust People Love: This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.


Enjoy!

Food Lust People Love: This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.


Check out the link list of international holiday Bundts the rest of our group is sharing! Many thanks to this month's host, Felice of All That's Left Are The Crumbs.

BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Pin these Weicher Lebkuchen – 

Soft German Gingerbread Mini Bundts!


Food Lust People Love: This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.
 .

Thursday, December 21, 2017

Spicy Gingerbread Bundt #BundtBakers

Add depth of flavor and warmth to spicy gingerbread Bundt with Guinness stout, fresh ginger and cayenne, along with all the usual spices like ginger, cinnamon, cloves and nutmeg. This mini Bundt makes the perfect dessert for your holiday meal or a welcome snack.

Food Lust People Love: Add depth of flavor and warmth to spicy gingerbread Bundt with Guinness stout, fresh ginger and cayenne, along with all the usual spices like ginger, cinnamon, cloves and nutmeg. This mini Bundt makes the perfect dessert for your holiday meal or a welcome snack.


Gingerbread at Christmastime is a wonderful tradition in many families, ours included. In fact, when my girls were still living at home, gingerbread was one of their favorite after school snacks in the weeks before the Christmas holidays. There’s just something about the smell of gingerbread baking that tells you Christmas is coming!

This month my Bundt Bakers are sharing Christmas Bundts so I had to make gingerbread, boosting the flavor with the addition of Guinness Stout and fresh ginger. And since I want things extra spicy, a little cayenne!

Ingredients 
1/2 cup or 120ml Guinness stout
1/2 cup or 120ml dark molasses or treacle
1 teaspoon finely grated fresh ginger
1⁄4 teaspoon baking soda
1/3 cup or 75g butter, plus extra for buttering the pan
1 cup or 125g all-purpose flour, plus extra for coating the pan
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground nutmeg
1/4 teaspoon cayenne
2 large eggs
1/2 cup packed or 100g dark brown sugar
1/2 cup or 112g golden caster sugar (or sub fine sugar)
Optional: confectioners' sugar for dusting

Method
Butter a 6-cup Bundt pan well and dust liberally with flour, tipping the excess out. Preheat your oven to 350°F or 180°C. Cut the butter in cubes and set them by the stove, at the ready.

Bring stout and molasses to a boil in a large saucepan with the grated ginger. Remove from heat. Whisk in the baking soda. Add in the butter cubes and stir till they have melted then leave the pan to cool.



Sift the flour together with the spices in a large bowl.

In another small bowl, whisk together your eggs and both sugars.



Whisk the cooled molasses mixture into the eggs and sugar.



Add the whole lot to the flour bowl and fold until just combined.



Pour the batter into your prepared Bundt pan. Lift the pan and set it down hard on the countertop to get rid of the air bubbles.



Bake in the middle of oven about 30-35 minutes or until a toothpick comes out almost clean.

Food Lust People Love: Add depth of flavor and warmth to spicy gingerbread Bundt with Guinness stout, fresh ginger and cayenne, along with all the usual spices like ginger, cinnamon, cloves and nutmeg. This mini Bundt makes the perfect dessert for your holiday meal or a welcome snack.


Cool the Bundt on a wire rack for 5-10 minutes or until it pulls away from the sides slightly. Invert on the wire rack and leave to cool completely before dusting with powdered sugar, if desired.

Food Lust People Love: Add depth of flavor and warmth to spicy gingerbread Bundt with Guinness stout, fresh ginger and cayenne, along with all the usual spices like ginger, cinnamon, cloves and nutmeg. This mini Bundt makes the perfect dessert for your holiday meal or a welcome snack.

Enjoy! And Merry Christmas!

Food Lust People Love: Add depth of flavor and warmth to spicy gingerbread Bundt with Guinness stout, fresh ginger and cayenne, along with all the usual spices like ginger, cinnamon, cloves and nutmeg. This mini Bundt makes the perfect dessert for your holiday meal or a welcome snack.


Check out the Christmas Bundts the rest of the Bundt Bakers have baked for you today! Many thanks to our host Sneha of Sneha's Recipe.

BundtBakers  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Food Lust People Love: Add depth of flavor and warmth to spicy gingerbread Bundt with Guinness stout, fresh ginger and cayenne, along with all the usual spices like ginger, cinnamon, cloves and nutmeg. This mini Bundt makes the perfect dessert for your holiday meal or a welcome snack.
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