Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

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, December 10, 2017

Peppermint Pinwheel Cookies

Peppermint dough and mint chocolate swirls or peppermint glaze - or both! - make these pretty peppermint pinwheel cookies. They are perfect for your Christmas table or cookie exchange.
  Food Lust People Love: Peppermint dough and mint chocolate swirls or peppermint glaze - or both! - make these pretty peppermint pinwheel cookies. They are perfect for your Christmas table or cookie exchange.




It wouldn't be Christmas without some cookies, right? And peppermint is an essential Christmas flavoring so I decided to put those two things together!

These peppermint pinwheel cookies are actually quite easy to make, although there is some waiting while the dough firms up, (See note below.) so do plan accordingly. They are the perfect size for popping in your mouth every time you pass the cookie plate but since the recipe makes 5 dozen, that shouldn't create a problem. With mint glaze and melted chocolate drizzled on them, they are sure to be everyone's new favorite Christmas cookie.

Note: Like any cookie dough that needs to be rolled out before cutting, the process will be easier if your dough has time to chill in the refrigerator. Plan on at least an hour of chilling time before rolling it out and four hours in the freezer before baking. Or make the dough a day or two before you plan to bake. It will keep beautifully, well-wrapped in cling film in your freezer.

Peppermint Pinwheel Cookies

These peppermint pinwheel cookies are adapted from this filled cookie recipe on My Recipes.

Ingredients for about 5 dozen + cookies
For the dough:
1/2 cup or 113g butter, softened
1 cup or 200g sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups or 220g flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon red food coloring paste for red half (I use Wilton no taste red.)
1/2 teaspoon mint extract for white half

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

For the mint chocolate drizzle:
1 3/4 oz or 50g mint dark chocolate bar (I used half a Lindt bar.)

Method
Cream the butter and sugar together with your electric mixer, beating until light and fluffy.

Scrape the bowl down with a rubber spatula then add the egg and vanilla, beating until blended, scraping bowl again as needed.



In a separate bowl, sift together the flour, baking soda, and salt.

Gradually add the flour mixture to the butter mixture, beating at a low speed until blended.

Set aside half of the dough. (Mine weighed 598g so I took out 299g. Scale users unite!) If you don't have a kitchen scale, eyeball it.

Knead food coloring paste into remaining portion of dough while wearing rubber gloves or, if you are so fortunate, use the K-beater in your stand mixer to combine the two. Cover the dough with cling film and chill for at least one hour.



Knead the mint extract into the other half of the dough, or once again, use your stand mixer to combine the two. Cover the dough with cling film and chill for at least one hour.



Once chilled, roll each half into a 12- x 8-inch or 31x20cm rectangle between two pieces of baking parchment or waxed paper. Check out this great video from Crazy For Crust, to see how to do it. Just stop before you start cutting out cookies.




Once you have them rolled out, trim the rounded edges and neaten up your rectangles with a sharp knife.



Put the parchment or wax paper back on top and use your rolling pin and very little pressure to stick those pieces to the bigger piece again.

Peel one side of the parchment or wax paper off of each rectangle and lay one rectangle of dough on top of the other and press down gently so they stick together. Peel the paper off the top. Save the parchment paper because you can use it again for wrapping the dough and then baking.

Cut the double rectangle in half lengthwise to create two long equal rectangles.



I decided to roll one half up with the peppermint dough on the inside and one with the red dough on the inside, so I flipped one over, but you can make them all one way or the other.

Use a piece of the parchment or some cling wrap to help you roll the two dough rectangles up tightly, from the long end, so you end up with two long skinny tubes.



Wrap these again in parchment or cling film and freeze for several hours.

When you are ready to bake, preheat your oven to 350°F or 180°C and prepare a couple of cookie sheets by lining them with baking parchment or silicone mats.

Cut the rough ends off of one log, leaving the other in the freezer, then slice the log into circles. Depending on where you stand on the subject of eating raw egg (and now flour!) you can discard the ends or eat them.



Place them on the prepared cookie sheets with a couple of inches or at least five centimeters between them. As you will see, mine were too close so many of them spread out enough to join together.



Bake for 7-8 minutes or until puffed and set.

Food Lust People Love: Peppermint dough and mint chocolate swirls or peppermint glaze - or both! - make these pretty peppermint pinwheel cookies. They are perfect for your Christmas table or cookie exchange.

Cool cookies on baking sheets for several minutes and then remove to wire racks to cool completely.

Repeat with the other dough log until all the cookies are baked and cooled.

Mix up the glaze ingredients and set aside. When you are ready to decorate, put the glaze in a plastic bag and cut off a very small corner so you can pipe the glaze onto the cookies.

Or melt the mint chocolate in a microwaveable vessel, 15-second zaps at a time, stirring well between each zap. Use a piping bag to drizzle on the chocolate. You can use a plastic bag for the chocolate as well but I find the proper piping bags are easier to handle with warm chocolate.

Food Lust People Love: Peppermint dough and mint chocolate swirls or peppermint glaze - or both! - make these pretty peppermint pinwheel cookies. They are perfect for your Christmas table or cookie exchange.


Enjoy!

Food Lust People Love: Peppermint dough and mint chocolate swirls or peppermint glaze - or both! - make these pretty peppermint pinwheel cookies. They are perfect for your Christmas table or cookie exchange.

This week my Sunday Supper friends are sharing their favorite cookie recipes for Christmas. There are so many I'd like to try! Check out the list below.

Traditional and Tasty Cookies to Share

Fun and Festive Cookie Alternatives


Pin it! 

Food Lust People Love: Peppermint dough and mint chocolate swirls or peppermint glaze - or both! - make these pretty peppermint pinwheel cookies. They are perfect for your Christmas table or cookie exchange.

.

Wednesday, December 6, 2017

Cinnamon Streusel Eggnog Coffeecake #FoodieExtravaganza

Eggnog is not just for drinking. Its sweet creaminess adds both flavor and richness to baked goods, like this cinnamon streusel eggnog coffeecake!

Food Lust People Love: Cinnamon Streusel Eggnog Coffeecake is light on the inside with a rich buttery streusel and a sweet whisky glaze on top, perfect for your holiday dessert or snack time.


For drinking hot, my favorite eggnog is my grandmother’s recipe which we make at least once during the holiday season. Spiked with bourbon, rum or Irish whisky, it warms body and lifts spirits, reminding me of cozy times in her bright yellow kitchen, family all round.

For drinking cold, also spiked – are you seeing a trend here? – it’s usually Borden’s eggnog, because that’s about the only brand that seems to be exported overseas.

I’ve baked with both and even made an eggnog mousse once upon a time. If you are a fan of eggnog cake, you might want to check out my eggnog pound cake and my eggnog muffins. Both are topped with a rich eggnog glaze.

This time, because I am a procrastinator, I went with the store bought. And I added an eggnog whiskey glaze just for my younger daughter, who insisted that eggnog cake needs whiskey, just like eggnog does. She is right.

Cinnamon Streusel Eggnog Coffeecake

Cinnamon Streusel Eggnog Coffeecake is light on the inside with a rich buttery streusel and a sweet whisky glaze on top, perfect for your holiday dessert or snack time.

Ingredients
For the cinnamon streusel:
1/2 cup or 65g flour
1/2 cup or 100g brown sugar
1 teaspoon ground cinnamon
Pinch salt
1/3 cup or 70g unsalted cold butter, cut into small pieces

For the eggnog coffee cake:
2 cups or 250g flour
1/2 cup or 100g granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup or 240ml eggnog
1/3 cup or 70g unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract

For the eggnog whiskey glaze:
1 cup or 125g powdered sugar
2 tablespoons eggnog
1 tablespoon whiskey
Pinch cinnamon

Method
Preheat your oven to 350°F and 180°C. Grease and flour a 6-cup baking pan. Set aside.

To make the streusel, in a small bowl, cut the cold butter into the flour, brown sugar, cinnamon and salt, until it looks like crumbles. Pop it in the refrigerator, if your kitchen is warm.

In a large bowl, whisk together your dry ingredients: the flour, sugar, baking powder, cinnamon and salt. In a smaller bowl, whisk together the wet ingredients: the eggnog, butter, eggs and vanilla.



Fold the wet ingredients into the dry, until they are just combined.



 Pour the batter into your prepared pan and top with the cinnamon streusel.



Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.

Food Lust People Love: Cinnamon Streusel Eggnog Coffeecake is light on the inside with a rich buttery streusel and a sweet whisky glaze on top, perfect for your holiday dessert or snack time.


Allow to cool completely before you turn the coffeecake out of the pan so that you don’t knock all of the streusel off.

While it’s cooling, make the glaze by mixing all of the ingredients together in a small bowl.



Once you’ve plated the eggnog coffeecake, drizzle on the eggnog whiskey glaze.

Enjoy!

Food Lust People Love: Cinnamon Streusel Eggnog Coffeecake is light on the inside with a rich buttery streusel and a sweet whisky glaze on top, perfect for your holiday dessert or snack time.



Check out all the other eggnoggy recipes that my Foodie Extravaganza friends are sharing today! If these don’t get you in the Christmas spirit, I don’t know what will. Many thanks to Nichole of Cookaholic Wife for hosting this month.




Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board!

Pin it!

Food Lust People Love: Cinnamon Streusel Eggnog Coffeecake is light on the inside with a rich buttery streusel and a sweet whisky glaze on top, perfect for your holiday dessert or snack time.
 .

Sunday, December 3, 2017

Puff Pastry Ravioli Mince Pies

If you have puff pastry in your freezer and a jar of mincemeat in the cupboard, you are ready for an impromptu potluck invitation or unexpected guests!  These little pies, made ravioli-style, are a welcome addition to the dessert table at any Christmas party or buffet table.

Food Lust People Love: Puff Pastry Ravioli Mince Pies uses a ravioli plaque to make mini mincemeat pies out of filling and puff pastry. Easy and adorable square pies!

Mince pies are traditional Christmas fare in the United Kingdom and everyone seems to have a favorite family recipe. Historically, mincemeat fillings actually contained minced meat or ground meat as we Americans call it. Nowadays most recipes call for apples, raisins, currants, spices, suet, citrus peel and possibly a splash of brandy. I was going for quick and easy and since I don’t have a granny’s recipe, I used a good quality store-bought brand.

Puff Pastry Ravioli Mince Pies


The puff pastry shortcut makes beautiful little flakey mince pies quick and easy.

Ingredients
1 large sheet puff pastry – I buy a British brand here in Dubai and one sheet weighs 11 1/4 oz or 320g and measures approximately 13 3/4 in x 9 in or 35cm x 22.5cm.
6 tablespoons good quality mincemeat
1/4 cup or 60ml milk
Powdered sugar - optional for serving

Tools: 1 ravioli plaque

Method
Preheat your oven to 400°F or 200°C and prepare your baking sheet by lining it with parchment.

Cover your work surface with cling film and lay out the puff pastry sheet.  Gently roll it a bit thinner until you have a big enough piece to cut two pieces the size of your ravioli plaque, possibly with leftovers.

Trim off any rough or dry edges.  A fresh cut always helps puff pastry rise more successfully.

Use your ravioli plaque as a guide, and cut two pieces of puff pastry to fit.  You may have some leftover but don’t worry because we can use that for decoration.




Sprinkle the plaque lightly with flour and lay the first piece of puff pasty on it.



Gently fill the holes with about 1/2 tablespoon each of mincemeat.



Brush the second piece of puff pastry with the milk.



Carefully place the second piece, milk side down on top of the filled pastry.



Press down all around the filling, starting in the middle first and try to push out any air before sealing the sides.  Just like making pasta ravioli.



Turn the whole tray of little raviolis out onto your cling film and cut into squares.



Brush the tops with more milk.


If you have leftover dough, cut shapes or strips out of it to decorate your little ravioli tarts.  I didn’t have any tiny cookie cutters so I made ribbons.  Stars or holly leaves would be more traditional for mince pies.





Carefully transfer the ravioli tarts to your prepared pan.  If you do ribbons as well, poke the middle with a sharp knife (but don't puncture the top of the ravioli!) so they don’t come “untied” while baking.



Bake for about 12 – 18 minutes in the preheated oven, or until the little pies are golden and puffy.



Allow to cool for a few minutes, and then remove to a serving dish.  Sprinkle with a little powdered sugar, if desired.  I forgot to take a photo of this step!

Food Lust People Love: Puff Pastry Ravioli Mince Pies uses a ravioli plaque to make mini mincemeat pies out of filling and puff pastry. Easy and adorable square pies!

Enjoy!

This week my Sunday Supper friends are sharing recipes that are perfect for a holiday buffet. If you are throwing a party or just need to bring a dish to someone else's party, we've got you covered. Check out the great list of recipes below. Many thanks to our event manager Christie from A Kitchen Hoor's Adventures for all of her hard work.

Abundance of Appetizers

Sundry of Savory Dishes

Desserts by the Dozen

Pin these Puff Pastry Ravioli Mince Pies!

Food Lust People Love: Puff Pastry Ravioli Mince Pies uses a ravioli plaque to make mini mincemeat pies out of filling and puff pastry. Easy and adorable square pies!
.


Tuesday, November 14, 2017

Bananas Foster Monkey Bread #BreadBakers

Bananas Foster Monkey Bread takes everyone's favorite pull apart loaf (usually made with bread dough balls rolled in sugar) to a whole new holiday level with bananas and rum. Put one of these guys on your party table and watch it disappear.

Food Lust People Love: Bananas Foster Monkey Bread takes everyone's favorite pull apart loaf (usually made with bread dough balls rolled in sugar) to a whole new holiday level with bananas and rum. Put one of these guys on your party table and watch it disappear.

Bananas Foster is a special dessert that was created and served first, table-side, at Brennan’s in New Orleans. About five years ago, I made Bananas Foster Muffins for a special Muffin Monday, just as we moved in Dubai because that was kind of a special occasion.

Today is the exact anniversary of our arrival, which is what made me think of Bananas Foster again for this month’s Bread Bakers theme of pull apart breads. After all, most monkey breads have sugar and cinnamon. Some have a sticky toffee or caramel glaze. Bananas Foster sauce has the added bonus of rum, perfect for a celebration.

The dough is adapted from the King Arthur Flour monkey bread recipe.

Bananas Foster Monkey Bread


Ingredients
For the bread dough:
1/2 cup or 120ml lukewarm water
1 tablespoon canola oil
1 large egg
1 teaspoon salt
1 tablespoon sugar
2 teaspoons instant yeast
2 cups or 250g flour

For the Bananas Foster sauce:
2 medium bananas
6 tablespoons or 85g butter, plus more for buttering the pan
1 cup or 200g dark brown sugar
1 teaspoon cinnamon
3 tablespoons rum

To assemble the bananas foster monkey bread: 1 cup or 125g chopped pecans

Method
To make the dough, put your sugar, yeast and warm water in your mixing bowl. Leave to prove for a few minutes. When the bubbles begin forming, mix in oil, egg and salt.


Add 1 cup or 125g of the flour, stirring to blend. Add in the rest of the flour, mixing well. Let the dough rest for 5 minutes.


Knead the dough by hand or machine until it is stretchy and smooth. Form the dough into a ball and lightly grease your mixing bowl. Put the dough ball in the greased bowl and cover the bowl with cling film.

Leave in a warm place for 30 minutes or until the dough has doubled in size.


While the dough is rising, you can make your bananas Foster sauce.

Cut your bananas into about 1/2 in or 1 cm slices.

Combine the butter, brown sugar, and cinnamon for the sauce in a skillet. Place the pan on a low heat, and cook, stirring, until the brown sugar dissolves. Add the bananas to the pan.


Turn the heat up a little, until the melted sugar is bubbling slowly. When the banana sections soften, carefully add the rum.


Tip the pan slightly so the rum vapor will ignite. It’s a little scary and happens quite suddenly so do be prepared. The flame burns off the alcohol and also helps thicken the sauce.

Food Lust People Love: Bananas Foster Monkey Bread takes everyone's favorite pull apart loaf (usually made with bread dough balls rolled in sugar) to a whole new holiday level with bananas and rum. Put one of these guys on your party table and watch it disappear.

Remove from the heat. Set aside and allow to cool. This makes about 1 3/4 cups or 414ml of sauce. We are going to use about 1 1/4 cups or 295ml in the monkey bread and save the balance for pouring on the bread when it’s served.

Thoroughly grease a 10 or 12-cup nonstick Bundt pan with butter and sprinkle in a small handful of the chopped pecans. Set aside a handful of the pecan for decorating the bread after it bakes.


Once the first rise of the dough is finished, tip the dough out onto a lightly floured surface. Press it down gently then cut the dough into about 20-23 balls.



Drizzle some of the bananas foster sauce into the bottom of the Bundt pan.


Add in about 8 or 9 dough balls. Top with more sauce then a sprinkle of pecans.


Add more dough balls, then more sauce and more pecans, until the dough balls are all used.

Food Lust People Love: Bananas Foster Monkey Bread takes everyone's favorite pull apart loaf (usually made with bread dough balls rolled in sugar) to a whole new holiday level with bananas and rum. Put one of these guys on your party table and watch it disappear.

Cover the pan with cling film and leave in a warm place for 45 minutes or until the bread has doubled.

Food Lust People Love: Bananas Foster Monkey Bread takes everyone's favorite pull apart loaf (usually made with bread dough balls rolled in sugar) to a whole new holiday level with bananas and rum. Put one of these guys on your party table and watch it disappear.

When rising time is almost up, preheat your oven to 350°F or 180°C. Remove the cling film and bake the bread for 25 minutes.

Remove the bread from the oven.

Food Lust People Love: Bananas Foster Monkey Bread takes everyone's favorite pull apart loaf (usually made with bread dough balls rolled in sugar) to a whole new holiday level with bananas and rum. Put one of these guys on your party table and watch it disappear.

Turn it out onto a serving pan, scraping any sticky topping left behind in the pan and spooning it onto the bread.

Food Lust People Love: Bananas Foster Monkey Bread takes everyone's favorite pull apart loaf (usually made with bread dough balls rolled in sugar) to a whole new holiday level with bananas and rum. Put one of these guys on your party table and watch it disappear.


Warm the remaining sauce if it’s not pourable anymore and then drizzle it over the monkey bread. Top with reserved pecans.

Enjoy!

Food Lust People Love: Bananas Foster Monkey Bread takes everyone's favorite pull apart loaf (usually made with bread dough balls rolled in sugar) to a whole new holiday level with bananas and rum. Put one of these guys on your party table and watch it disappear.


Many thanks to this month's host, Kelly of Passion Kneaded for this fabulous theme! Check out all the pull apart breads, both savory and sweet, that we’ve baked for you this month.

BreadBakers

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

We take turns hosting each month and choosing the theme/ingredient.


Pin it! 

Food Lust People Love: Bananas Foster Monkey Bread takes everyone's favorite pull apart loaf (usually made with bread dough balls rolled in sugar) to a whole new holiday level with bananas and rum. Put one of these guys on your party table and watch it disappear.
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