Banana Pecan Caramel Sauce

Gooey, sweet and sticky, this banana pecan caramel sauce is perfection over ice cream, brownies or baked apples. Or you can just eat it with a spoon. You won’t get any judgment from me. Seriously, it’s that good. 

I am not a big sweet eater but I do have a fondness for caramel. The caramelization of sugar adds a welcome slight bitterness that I find very appealing and I know I’m not alone in that. Some of the most popular candies in the world have caramel as an element. Think Snickers, Milky Way and Twix to name just three.

As a kid, my movie candy of choice was always a big box of Milk Duds and I loved Sugar Daddys which were basically a solid rectangle of caramel on a stick. Those would pull your fillings out if you weren’t careful! Totally worth the risk. 

If you feel the same way as I do about caramel, you are going to love this sauce. 

Banana Pecan Caramel Sauce

This recipe makes a little more than two cups of sauce. Because of the bananas, I recommend you store any leftovers in a refrigerator, which means it will turn solid but spoon-able. Gently rewarm it back to sauce consistency before using. This recipe is adapted from one on Marsha’s Baking Addiction.

Ingredients

1 cup or 240ml water

2 cups or 400g sugar

1/2 cup or 57g chopped pecans

2 medium bananas (about 180g), pureed until smooth

1/2 cup or 120ml heavy cream, at room temperature

1 teaspoon vanilla extract

Method

In a large saucepan over medium-high heat, add the water and sugar. Bring to the boil, stirring constantly to dissolve the sugar.

Turn the heat down to medium and allow the mixture to come to a light amber color without stirring. 

Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly. (This can take a while. Be patient, and don't be tempted to turn up the heat!)

Remove the pan from the heat, and add in the chopped pecans. Stir well.

 Add in the pureed banana. Stir constantly until combined and the bubbling has stopped.

Place back on the heat, and keep stirring until the mixture becomes a deep, rich amber color.

Remove from the heat and gradually pour in the heavy cream, stirring constantly until combined. The sauce might sugar up at this point if your cream isn't room temperature but just keep stirring and all will be well, as the sugar melts again and it turns back into a sauce. 

Take the pot off of the stove and stir in the vanilla.

Pour the caramel into a heat-proof jar and allow to cool completely before using. Serve over ice cream or even spread on toast or pancakes. 

Or eat it with a spoon. 

Again, no judgment from me.

Enjoy!

It’s Sunday FunDay and my blogger friends and I are celebrating National Banana Lover’s Day, which is today! How will you celebrate? We’ve got a list of great recipes you might like to try. Check them out below: 

• Banana Chip Cookies with Melted Caramel from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Mousse from Culinary Cam
• Banana Pecan Caramel Sauce from Food Lust People Love
• Banana Zucchini Cake from A Day in the Life on the Farm
• Browned Butter Chocolate Chip Banana Bread from Karen’s Kitchen Stories
• Chocolate Coated Banana from Mayuri's Jikoni
• Double Chocolate Whole Wheat Banana Bread from Cook with Renu
• Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
• Sourdough Banana Appe from Sneha’s Recipe

 

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.

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Orange Glazed Pecans

Super easy to make but addictively delicious, these orange glazed pecans are a delightful snack, muffin ingredient or dessert topper. 

I made these orange glazed pecans specifically to use in an orange muffin recipe, an idea that came to me in the middle of the night last night. My brain is weird and wonderful like that. Orange muffins with pecans would be good but what if I kicked them up a notch with orange glazed pecans? 

It was a good decision and you’ll find that recipe here on Monday. Meanwhile, make some glazed pecans and try not to eat them all. You’ll need about half of them for the muffins, if you can manage to save that many. 

For years my mom has been telling me about some orange glazed pecans that were a specialty of my aunt Karen’s mother-in-law, Mrs. Ayo, but I’ve never made them. I think she used frozen orange juice concentrate. This version is much easier and I look forward to making some for Mom soon. 

Orange Glazed Pecans

A few of my pecan halves were broken but I carried on anyway because, as mentioned above, my plan was to chop a lot of them up to use in a muffin recipe. If you are serving these to guests and need them to look pretty, you might want to choose all whole halves. 

Ingredients

3 tablespoons brown sugar

1 tablespoon butter

2 tablespoons orange juice

Zest from 1 Mandarin orange or tangerine

1/4 teaspoon cinnamon

pinch of salt

1 1/2 cups or 150g pecan halves

Method

Add pecans, brown sugar, butter, orange juice, orange zest, cinnamon and salt to a medium skillet over medium heat. 

Stir regularly while the butter and sugar melt into a syrup. 

Once mixture is bubbling, stir frequently, until pecans are golden brown and all of the orange-sugar mixture has evaporated and the pecans are well coated with the glaze. 

Spread the pecans out onto a silicone pat or piece of nonstick baking parchment paper, separating them right away. 

Cool completely then store in an airtight container someplace cool. 

Enjoy! 

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Caramel Stuffed Brownie Bites #FoodieExtravaganza

These caramel stuffed brownie bites combine the chewiest fudgy brownies with a big square of chewy caramel in the middle. 

I’m one of those kind of people: The kind that buys ingredients with no plan in mind, you know, just in case someday I might need them. A perfect example is the bag of Kraft caramel squares that I’ve been storing in the door of my freezer for going on three years now.

Sure of course they are expired by now, but they’ve been frozen all this time! And I’m pleased to tell you that frozen caramel doesn’t change texture or flavor. You are welcome. 

Caramel Stuffed Brownie Bites

Be sure to liberally oil the mini muffin pan inside the cups and on the tope between them as well. The brownie bites expand over the top and you do not want them to stick. 

Ingredients

2 cups or 400g granulated sugar

1 cup or 125g flour

1 cup or 120g Dutch process cocoa powder

3/4 cup or 94g icing sugar, sifted if lumpy

3/4 cup or 75g semi-sweet chocolate chips

1 teaspoon fine sea salt

3 large eggs

3/4 cup or 180ml canola oil or other light oil, plus extra for pan

3 tablespoons full fat plain Greek style yogurt

3/4 teaspoon vanilla extract

24 caramel squares (I used the individually wrapped Kraft ones)

Method

Preheat the oven to 325°F or 163°C. Prepare your 24-cup mini muffin pan by brushing it with oil. 

In a large bowl, whisk together the sugar, flour, cocoa powder, powdered sugar and salt. Now add in the chocolate chips and stir to distribute them well. 

In a medium bowl, whisk together the eggs, oil, yogurt and vanilla.

Fold the wet ingredients into the dry until barely combined. Fold in the chocolate chips. Don’t over mix.

Spoon half of the thick batter into the muffin pan then poke one (unwrapped!) caramel in each muffin hole.

Cover with the second half of the brownie batter. 

Bake for 25-30 minutes or until the tops are slightly cracked and shiny.

Remove from the oven and set aside to cool on a wire rack for about 25-30 minutes.

Use a heat resistant silicone spatula to carefully release the brownies from the muffin pan.

You may end up deforming them slightly but you can press them back into shape. 

Place them on the wire rack to cool completely. 

Enjoy!

This month my Foodie Extravaganza friends are sharing recipes featuring caramel. Many thanks to our host, Kelley of Simply Inspired Meals. 

• Caramel & Orange Cake Pudding Trifle by Sneha's Recipe
• Caramel Apple Cinnamon Rolls by Karen's Kitchen Stories
• Caramel Butter Bars by Making Miracles
• Caramel Stuffed Brownie Bites by Food Lust People Love
• Disney's Caramel Shortbread by Simply Inspired Meals
• Easy Caramel Modjestkas by Palatable Pastime
• Galaxy Cake by Culinary Adventures with Camilla
• Hopjesvla (Dutch Coffee Custard) by Tara's Multicultural Table
• Salted Caramel Mudslide by A Day in the Life on the Farm

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each 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 page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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Sweet Buttermilk Pie #BakingBloggers

Sweet buttermilk pie is a traditional southern dessert with a creamy tart filling, topped with a generous helping of snowy white whipped cream. Add a little fruit too, if you like.

This month my fellow Baking Bloggers are sharing recipes that remind us of snow, you know, the bright white kind that everyone loves until it turns wet and mushy and grey. I almost didn’t participate because I’ve been so busy, but then I remembered this wonderful sweet buttermilk pie, just hanging around in my folders, waiting for a chance to be shared.

You could, of course, serve the pie without whipped cream but why? Everything is better with whipped cream on top!

Sweet Buttermilk Pie

This is one of my mother’s favorite desserts. It’s not just a southern tradition but a southern favorite as well. Best of all it’s easy to make. Mix all the ingredients in one bowl and pour it into your pie crust to bake. I made my own pie crust from this recipe (stop before baking blind) but if you have to use a store-bought one this time of year, no worries.

Ingredients
1 unbaked 10-inch basic piecrust shell
1/2 cup or 113g unsalted butter, softened
1 1/2 cups or 300g granulated sugar
3 large eggs
3 rounded tablespoons all-purpose flour
1 tablespoon lemon zest
1/4-1/2 teaspoon ground nutmeg
1 1/2 cups or 355ml buttermilk

To serve:
Whipped cream
Fresh fruit like raspberries, blueberries or even sliced peaches

Method
Preheat the oven to 350°F or 180°C.

 In a large mixing bowl, combine the sugar and butter and beat until fluffy. Add the eggs in one at a time, beating well in between. Beat in flour, lemon zest and vanilla. Stir in the buttermilk with the beaters on very low.

Pour the buttermilk mixture into the unbaked pie shell. Grate on a little nutmeg or sprinkle on powdered nutmeg very lightly.

 Bake until the top is lightly browned and the center is just starting to set , about 40-45 minutes. It should be just the slightest bit jiggly. Remove from the oven and cool to room temperature. The filling with set completely as it cools.

Slice the pie into individual servings. Garnish with a small mountain of whipped cream on each piece and a few berries for a pop of color.

Enjoy!

Many thanks to this month’s host, Sue of Palatable Pastime and her group co-organizer, Wendy of A Day in the Life on the Farm. Between them they keep this group ticking along smoothly and I am grateful. Check out all the other snow-white recipes my Baking Blogger friends are sharing today:

• Billowy Gingerbread Trifles from Culinary Adventures with Camilla
• Christmas Cookie Tree from A Day in the Life on the Farm
• Eggless Nankhatai from Sneha's Recipe
• Grandma's Meringue Cookies from Our Good Life
• Kourabiedes Greek Cookies With Powdered Sugar from Recipe Pocket
• Mexican Wedding Cookies from The Schizo Chef
• Snow Ball Cupcakes from Karen's Kitchen Stories
• Snowflake Cupcakes from Palatable Pastime
• Snowy Mountain Cookies from Jolene's Recipe Journal
• Sweet Buttermilk Pie from Food Lust People Love
• White Texas Sheet Cake from Making Miracles
• Winter Wonderland Cake from Sid's Sea Palm Cooking

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

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Speculoos Stuffed Brownie Bundt #BundtBakers

Fudgy brownie batter is baked with a filling of cookie butter for a delicious sweet treat I’ve named speculoos stuffed brownie Bundt. It is super more-ish and disappears in a jiffy.

Since my husband retired and we moved from Dubai, I’ve kept baking - because I love it - but I can no longer send my baked goods into his office. Or share with my wonderful taste tester Bible study ladies! I miss them a lot too. I've sent baked goods home with my mom but she can only eat so much.

We are having our almost 100-year-old front porch completely rebuilt so the last couple of days have been a bit noisy. On the other hand, I have a new home for treats I’m baking. I sent most of this stuffed brownie Bundt home with the construction guys the day I baked it, and then, because there was such swooning, they got the last two slices today.

There really is no substitute for appreciative eaters.

Speculoos Stuffed Brownie Bundt

Speculoos is also known as biscoff spread or cookie butter. It used to be quite a challenge to find in normal grocery stories but I bought my jar in Walmart of all places. That said, my porch worker bees had never heard of it so I showed them the jar. It's lovely!

Ingredients
For the brownie batter:
1/2 cup or 113g butter, plus extra for buttering the pan
3 1/2 oz or 100g unsweetened baking chocolate
1 2⁄3 cups, packed, or 332g light brown sugar
3⁄4 cup or 60g natural high fat cocoa
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 1⁄3 cups or 166g all-purpose flour, plus extra for flouring the pan
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
3⁄4 cup or 100g chopped pecans (or your favorite nut)

For the filling:
3/4 cup or 210g speculoos spread aka biscoff or cookie butter

For the glaze:
1/4 cup or 70g speculoos spread aka biscoff or cookie butter
2-3 teaspoons warm water

Method 
Preheat your oven to 350°F or 180°C and grease and flour a 10-cup Bundt pan. If your pan has a black interior surface, lower the temperature by 25°F or 4°C so it doesn’t brown more quickly than it bakes through. I’m not sure why but dark pans seem to cook quicker.

Melt the butter in a medium saucepan over medium heat. Remove it from the heat and add the chopped chocolate. Let it stand for 30 seconds, then whisk together until smooth. Transfer the mixture to a mixing bowl.

Add in the brown sugar, cocoa powder, vanilla and espresso powder and whisk until smooth.

Whisk in the eggs one at a time.

Sift the flour along with the baking powder and salt into the bowl. Use a rubber spatula to fold it in, until all of the flour is almost combined.

Fold in the chopped pecans, which should take care of any visible flour. This is going to become a soft buttery dough.

Spoon half of the dough into your prepared Bundt pan. Press it down with a clean hand or spoon to form a channel in the middle.

Spoon the cookie butter filling in the batter channel.

Use your clean hands to make dough patties to cover the filling.

Tuck bits of dough all around to make sure the top layer is covered, even into the corners of your Bundt pan.

Bake your filled brownie Bundt for 30-35 minutes or until it is a little springy to the touch on top and baked through. The toothpick test is a challenge because of the filling.

If you aren’t sure, err on the side of a little under-baked. These are brownies, after all, and it’s best to leave them chewy. No one, I mean No One,  wants a dry brownie.

Cool the brownie Bundt almost completely in the pan before inverting onto serving plate. It's a good idea to loosen the edges with a toothpick before inverting.

For the glaze, whisk the speculoos with one teaspoon of warm water at a time until it gets thin enough to put in a piping bag. Use a Ziploc bag with corner cut off to pipe the glaze on to decorate the brownie Bundt.

Slice to serve.

I suggest you wait till it cools completely before serving. As you can see in my photos, the Bundt was still a bit warm so the cookie spread dripped out a little. Once completely cold, it was quite a solid filling.

Enjoy!

Many thanks to this month's Bundt Baker hosts, Catherine and Tammy of Living the Gourmet. Check out all the other lovely Bundts made with cookie butter:

• Biscoff Bundt Cake by Living the Gourmet
• Biscoff Lotus Crumble Toffee Bundt Cake by Patyco Candybar
• Biscoff Sock-It-To-Me Bundt Cake by All That’s Left Are The Crumbs
• Brown Sugar Bundt with Biscoff Glaze by The Sweet Sensations
• Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
• Pumpkin Biscoff Bundt Cake by Making Miracles
• Speculoos Stuffed Brownie Bundt by Food Lust People Love
• Swirl Biscoff Bundt by Sneha’s Recipe

#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.

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Easter Candy Cookies #CreativeCookieExchange

Never mind that Easter bunny left too many sweets. This recipe will turn that excess into buttery Easter Candy Cookies your whole family will love.

I must confess that since our daughters left home for college, we have really tapered off on the buying of Easter candy. The first couple of years, I made up one sparse basket for their father and me to share. But the last few years I haven’t even done that.

This year, HOWEVER, my Creative Cookie Exchange friends decided that cookies with leftover Easter candy would be our April theme, so I went out and bought some candy. I couldn’t believe how many new varieties there were! M&Ms Eggs filled with caramel, peanut butter or hazelnut spread, just to name three treats I had never seen before.

On Saturday my whole family came round for a crawfish boil and these cookies were our dessert. They were very popular!

Easter Candy Cookies

For these cookies I used a mix of the peanut butter filled M&M eggs and the caramel filled M&Ms, which looked like eggs as well, though the packaging didn’t say that. It was an excellent combo! You can use the same amount of your favorite Easter candy. This recipe was adapted from one on Thanksgiving.com.

Ingredients
3/4 cup or 170g unsalted butter, softened
3/4 cup, packed, or 150g light brown sugar
1/4 cup or 50g granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups or 250g all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
2 cups or 360g M&M eggs, assorted
To decorate: pastel sprinkles

Method
Beat the  butter, sugars and egg together with the vanilla, until the mixture is smooth and the sugar is no longer gritty between your fingers.

In another bowl, mix together the flour, cornstarch, baking powder and salt. Sift the mixture into the creamed butter and sugar bowl.

Beat again until combined. Fold in the Easter candy.

Use a scoop to divide the dough into balls and place them on a cookie sheet. Pop them in the freezer for 30 minutes.

When you are ready to bake, preheat your oven and line your cookie sheets with baking parchment. Place the dough balls at least three inches apart on the parchment. Use a pastry brush to wet the top of the dough balls with water and add the sprinkles.

Bake in the preheated oven for 13 minutes or until the edges are golden brown.

Leave to cool in the pan then remove to a plate with a spatula. These cookies are quite soft and oh-so-moreish!

Enjoy!

Check out the two other recipes by Creative Cookie Exchange friends are sharing. Many thanks to this month's host, Laura of The Spiced Life.

• Easter Candy Cookies from Food Lust People Love
• Easter Peanut Butter Blossoms from The Spice Life
• M&Ms and Chocolate Chip Cookie Bars from Karen's Kitchen Stories

You can use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

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Lemon Raspberry Marble Bundt #BundtBakers

Layer a tangy lemon batter with a zippy pink raspberry batter and give them a swirl to create this lemon raspberry marble Bundt cake. The crumb is light but buttery. The lemon raspberry glaze adds a delightfully tart sweetness, or just sprinkle with a little powdered sugar to serve.

This month’s Bundt Baker theme is marble cakes which, in case you are not familiar, means two (or even three) batters, all swirled together in one cake pan. Ideally the cut cake shows off the different colors when baked and cut. The trick, I think, is not to swirl too vigorously and to make sure your batters are contrasting colors.

The most popular recipes when one searches for marble cake are vanilla and chocolate, which surely provide the most definitive contrast but I wanted to go a different direction. For the last week or so, my mind has been mulling the problem in the background, even as I get other things done. I’m special that way.

The fresh raspberries available at my nearby supermarket clinched the deal. Lemon and raspberry it would be.

Lemon Raspberry Marble Bundt

The basic yellow cake batter recipe comes from my old favorite standby, Good Housekeeping Illustrated Cookbook, 1980 edition. As both of my flavor additions are acidic, I also added baking soda, to help lighten the cake crumb.

Ingredients
For the batter:
2 cups or 250g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups or 300g sugar
3/4 cup or 170g butter, softened
3 large eggs
2/3 cup whole milk

For the raspberry flavoring:
1/4 cup or 80g raspberry preserves
1/4 cup or 45g fresh raspberries (about 10), plus extra for decoration, if desired
1/4 teaspoon no taste red food coloring gel - optional

For the lemon flavoring:
1/4 cup or 60ml fresh lemon juice
grated zest 1/2 lemon (grate the whole lemon and save half for decorating the cake)

For the glaze:
1 1/2 cups or 187g powdered sugar
2 tablespoons raspberry mixture (as explained below)*
3-4 teaspoons lemon juice

Method
Preheat oven to 350°F or 180°C. Grease a 10-cup Bundt pan with butter and then coat it with flour.

In a large mixing bowl, whisk the flour, baking powder, baking soda and salt together. In a small bowl, mash the fresh raspberries thoroughly with a fork and then mix in the raspberries preserves.*
Once mixed, set aside two tablespoons to use later for the glaze.

In large bowl, with your mixer on low speed, beat the sugar and butter just until blended. Increase the speed to high and beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low again and the add eggs, one at a time, beating well after each addition.

Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally.

Spoon half of the batter into another large mixing bowl. (You can just eyeball this but if you are a scale-using baker, half of mine weighed 514g. Depending on the exact weight of your eggs, this might vary a little bit but it should be a good estimate of half. )

To one bowl of batter, add your raspberry mixture and fold it in till it’s completely combined.

Since a marbled look is our goal, I also added about a 1/4 teaspoon of Wilton No Taste Red coloring gel. Without it, the batter was a soft purple-y grey. No doubt it would be tasty but not necessarily attractive.

I used a clean toothpick to scoop the gel out of the little bottle because it’s so sticky, then I put the gel-coated end of the toothpick into the little bowl with the raspberry mixture that will flavor the glaze.

Add the fresh lemon juice and lemon zest to the second bowl of batter and fold them in till completely combined.

Using two tablespoons, alternate dropping spoonfuls of batter into your prepared Bundt pan.

Keep layering the different batters, raspberry on top of lemon, on top of raspberry, etc. until they are both finished.

Using a wooden skewer or chopstick, gently swirl the batter from the middle to the outside and back again, around the Bundt pan.

The batter is light and fluffy so it doesn’t take long to bake. About 35-40 minutes should do it or when the sides start to pull away from the pan and a wooden skewer comes out of the center clean. Set the Bundt pan on a wire rack to cool for about 20 minutes. Use the tip of your wooden skewer to loosen the edges of the cake from the pan then invert it onto the wire rack to cool completely before glazing.

For the glaze, mix the powdered sugar with the reserved raspberry mixture and add the lemon juice a teaspoon at a time until you reach your desired consistency.

I stopped at 3 teaspoons but really should have added more. As you can see, my glaze was very thick. But I’ve got to tell you, the raspberry flavor shone through! I was very, very pleased with that.

Enjoy!

Many thanks to this month’s Bundt Bakers host, Sue of Palatable Pastime, for the great theme and challenge as well as her behind the scenes work. Have you ever made a marble aka swirl cake? We are hoping this fabulous list of recipes will motivate you to try:

• Bundt Cake Marmolado Sin Huevo by Merce's Cake
• Coffee and Cream Bundt Cake by All That's Left are the Crumbs
• Halloween Marble Bundt by A Day in the Life on the Farm
• Hazelnut Marble Bundt Cake by Sneha's Recipe
• Lemon Raspberry Marble Bundt by Food Lust People Love
• Marble Molasses Bundt Cake by Katin Spajz
• Matcha & Carob Marbled Bundt Cake by I Love Bundt Cakes
• Mexican Chocolate Marbled Bundt Cake by Palatable Pastime
• Neapolitan Marble Bundt Cake by Patty's Cake
• Pistachio and Vanilla Marbled Bundt by Pat y Co. Candy Bar
• Pumpkin Cream Cheese Bundtlets 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 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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