Coffee Ice Cream Bundtlettes #BundtBakers

With just four ingredients you can turn coffee ice cream into these delicious Coffee Ice Cream Bundtlettes. Or use your favorite flavor.

Since it’s so dang hot outside, it’s a challenge to serve ice cream firm so for this month’s Bundt Bakers, we are making the best of melted ice cream and turning it into cake!

I’ve made homemade ice cream in the past so I know it often starts with a custard, which means it’s made with eggs and milk and butter. But before our Bundt Bakers host proposed this theme, I had never really considered that those ingredients are a shortcut to cake batter. 

A little googling revealed a plethora of cake recipes made with melted ice cream! Who knew? Most of them called for two ingredients: ice cream and cake mix. Not that I have anything against cake mix but we all know that when one of your ingredients is cake mix, that’s kind of cheating on the whole two ingredient thing since cake mix is just paying someone else to measure out flour, cocoa powder, baking powder, etc. 

Fortunately there were also quite a few recipes made from scratch! Seriously google it. So many melted ice cream cakes! Now you know what to do next time the freezer quits on you. Or it's just summertime.

Coffee Ice Cream Bundlettes

This cake can be made with any flavor of ice cream you have on hand, as long as it is full cream and not low fat or non-fat. This is cake, after all! This recipe is adapted from one on Hebbar’s Kitchen. 

Ingredients

2 cups or 370g full cream coffee ice cream

1 1/2 cups or 190g flour, plus a little extra for the pan

2 teaspoons baking powder

1/4 teaspoon salt

Butter, to grease the pan

Optional for decoration and extra coffee flavor:  

1/2 cup or 90g espresso chips

Optional to serve: 6 scoops of coffee ice cream 

Method

Set your oven to preheat at 350°F or 180°C and prepare your Bundtlette pan by buttering and flouring it. Set it aside. (As you will see in photos to come, I used my mini 6 1/2 cup Nordic Ware Classic Bundtlette pan that makes six small Bundt cakes.)

In a large mixing bowl, use your stand mixer or electric beaters to beat the ice cream briefly. Sift in the flour, baking powder and salt. 

Beat until thoroughly mixed to form a thick batter without any little lumps. 

Spoon the batter into your prepared pan and smooth out the top. 

Bake the bundtlettes in your preheated oven for 20 to 25 minutes or until a wooden skewer comes out clean. (If you use one larger capacity Bundt pan, your cake could take a bit longer to bake.) 

Leave to cool in the pan for about five minutes, then loosen the sides of the little bundtlettes with your wooden skewer and turn them out onto a wire rack to cool completely. 

When the little cakes are cool, melt the espresso chips in a microwave-safe vessel with a couple of quick zaps in the microwave. I do 10 seconds, then stir. Another 10 seconds, then stir. Depending on your microwave you may need a few seconds more.

Drizzle the melted chips or use a piping bag to decorate the cooled cakes. 

I served these with a scoop of coffee ice cream on top! You might want to do the same. No pictures of that because it was late and dark after dinner. Sorry!

Enjoy! 

It’s the third Thursday of the month and that means it’s time for Bundt Bakers. Check out the delicious melted ice cream cakes we are sharing below! Many thanks to our host, Sue of Palatable Pastime for this fun theme! 

• Melted Ice Cream Bundt Cake by Palatable Pastime
• Coffee Ice Cream Bundtlettes by Food Lust People Love
• Strawberry Ice Cream with Cream Bundt Cake by patyco candybar
• Melted Blueberry Ice Cream Cake by A Day in the Life on the Farm

#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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Amaretto Sour Mocktails

Nicely tart, these Amaretto sour mocktails are made with pineapple, maraschino cherry and lemon juice. They are deliciously refreshing on a hot summer day. 

I have this funny thing with raw eggs. I have absolutely no problem with eating them in cookie dough or cake batter (who doesn’t want to lick the chocolate cake beaters?!) but I draw the line in cocktails. That just seems a little too raw and risky for me. 

I know, I know, according to the CDC, the risk of salmonella is exactly the same so that’s why I bought pasteurized liquid egg whites for this recipe. I suggest you do the same, just to be safe. And you should probably buy pasteurized eggs if you want to eat cookie dough. No one wants salmonella. 

But everybody’s going to want one of these mocktails as soon as you turn the blender on! 

Amaretto Sour Mocktails

The average volume of one large egg white is 2 tablespoons or 30ml. You will need only one tablespoon to make two mocktails. This recipe is adapted from one I found in the BBC Good Food magazine along with some tips from bartender Jeffrey Morganthaler.

Ingredients - for 2 Amaretto Sour Mocktails

1/2 cup or 120ml pineapple juice

1/4 cup or 60ml fresh lemon juice

1 tablespoon egg white

10ml syrup from a jar of maraschino cherries

1 tablespoon simple syrup

2-3 drops almond extract

1 small shake Angostura bitters

To garnish: 1 lemon slice and 2 maraschino cherries

Method

Use a sharp knife to cut one nice slice out of a lemon and then cut the slice in half. Juice the rest of the lemon. 

Using a sharp cocktail stick, pierce the lemon peel on one side, slide a cherry onto the stick and then pierce the other side of the lemon peel to create the garnish. 

Put all the drink ingredients into a blender and pulse until well combined, pale in color and fluffy on the top.

If your blender is powerful enough, add 5-6 ice cubes and pulse again to chill the mocktail. If not, put the concoction in a cocktail shaker with the ice and shake until chilled. 

Strain out the ice and divide the mocktail between two glasses and garnish them with the lemon-cherry cocktail sticks.  

Enjoy! 

It's Sunday FunDay again and this week we are all sharing Marvelous Mocktails. Check out the links below. Many thanks to our host Kalyani of Sizzling Tastebuds and her able assistant, Wendy of A Day in the Life on the Farm. 

• Amaretto Sour Mocktail by Food Lust People Love
• Baby Yoda Soda from Amy's Cooking Adventures
• Blackberry Virgin Mojito by Making Miracles
• Color-Changing Nam Dok Anchan (Butterfly Pea Flower Lemonade) from Culinary Adventures with Camilla
• Frozen Strawberry Margarita Mocktail by A Day in the Life on the Farm
• Non Alcoholic Spiced Sangria by Sneha's Recipe
• Virgin Margarita from 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.

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Cheerios Banana Muffins #MuffinMonday

Cheerios Banana Muffins are made with crushed Cheerios or, I suppose, their store-brand equivalent and sweet ripe bananas. Bake a batch for someone you love. 

Almost every morning, my father has a bowl of Cheerios with fruit and yogurt (also wheat bran!) which is a very healthy breakfast and possibly the reason he has made it to the great age of 85 years old. It certainly doesn’t hurt. 

When he was planning to visit last year I bought a box in readiness and then COVID hit and the trip was canceled. For 15 months that box has languished in my pantry until finally I couldn’t take it anymore. It had to be opened and used!

I started looking for recipes with Cheerios and was surprised by how many there are. Who knew? It occurs to me that they would also work great in Uncle Hector’s 100 Cookies so a batch of those is next on the to-be-baked list.

This is touted on the Cheerios website as the perfect breakfast on the go since it already has cereal baked right in. I cannot disagree. Equally, these muffins make a great snack for your tea or coffee break. 

Cheerios Banana Muffins

This recipe is adapted from the one on the actual Cheerios website. They want you to put a whole cup of raisins as well but I knew that wouldn’t be popular at my house because, and I quote my younger daughter, people like plain things. Raisins do not qualify. 

Ingredients

2 cups or 54g Cheerios cereal, plus a little extra for decoration

1 1/4 cups or 156g all-purpose flour

1/2 cup or 100g packed brown sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3 medium very ripe bananas (about 195g, peeled weight)

2/3 cup or 156ml milk

3 tablespoons canola or other light oil

2 teaspoons vanilla

1 egg

Method

Preheat your oven to 400°F or 200°C.  Prepare a 12-cup regular-size muffin pan by greasing the cups or lining them with paper muffin liners.

Crush the cereal with a rolling pin in a Ziploc bag or with a small food processor until fairly fine. One comment on another blog that shared a similar recipe said that the muffins were gritty because the Cheerios weren’t crushed finely enough so I did mine in the food processor. No one wants gritty muffins.

In large bowl, whisk together the Cheerios crumbs, flour, brown sugar and baking powder and salt. 

In another mixing bowl, mash the bananas with a fork. 

Add in the milk, oil, vanilla and egg. Whisk till well combined. 

Pour the wet ingredients in the dry and fold just until moistened. 

Divide batter evenly among muffin cups. Sprinkle with a few Cheerios for decoration, if desired. 

Bake for 18 to 22 minutes or until golden brown. Remove from the oven and cool on a wire rack. 

I must confess that while they look fun and are crunchy when first baked, the Cheerios on top got chewy after a day in an airtight container. My husband didn’t mind them. My younger daughter picked them off. You do you. The important thing is that everyone liked the muffins themselves!

Enjoy! 

It's Muffin Monday! Check out all the lovely muffins by blogger friends are sharing.

• Banana Rhubarb Muffins from A Day in the Life on the Farm
• Cheerios Banana Muffins from Food Lust People Love
• S'mores Muffins from Jolene's Recipe Journal
• Sourdough Strawberry Muffins from Zesty South Indian Kitchen
• Vegan Chocolate Cherry Muffins from Magical Ingredients

 

#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.

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Sausage Stuffed Sourdough Crescent Rolls #BreadBakers

Made one day and baked the next morning, these Sausage Stuffed Sourdough Crescent Rolls are the perfect breakfast at home or on the go.  

I had a very different kind of breakfast bread planned for this event but for the first time in a very long time, much to my disappointment, the recipe was a complete failure. Honestly, I’m not sure where I went wrong. 

Fortunately, these guys came out so good that I ate two back to back. I’m not kidding! Smoked sausage in sourdough crescent rolls may be my new favorite breakfast.

Sausage Stuffed Sourdough Crescent Rolls

This recipe is adapted from An Italian in my Kitchen. Use your favorite cooked sausage in the rolls. Mine is smoked jalapeño sausage. 

Ingredients

3 tablespoons unfed sourdough starter (discard) 

1/4 cup or 60ml lukewarm milk, plus extra for a milk wash before baking 

1/4 teaspoon active dry yeast

2 tablespoons butter, melted and cooled

1 large egg yolk, lightly beaten

1 tablespoon granulated sugar

1 cup or 125g all purpose flour plus more for rolling out the dough 

1/4 teaspoon salt

8 cooked sausages (I used smoked jalapeño ones.)

Method

In the mixing bowl add half of the flour, the sourdough starter, milk, sugar and yeast. Whisk until combined. 

Next add the melted butter, egg yolk and beat again.

Sift in the rest of the flour and the salt. 

Knead until smooth and elastic. This is quite a sticky dough but resist the urge to add too much flour. When dough is really sticky, I use a scraper to stretch it out on a clean countertop. 

Then use the scraper again to fold it over onto itself. 

And over again. 

Repeat those three steps until the dough is smooth and elastic, about 7-10 minutes. 

Let the dough rest for 15 minutes. Line a baking pan with baking parchment or a silicone liner. 

On a lightly floured surface, roll the dough into a circle about 13 inches or 33 cm. Cut the circle into 8 triangles.

Place one sausage at the wide end, then roll up each triangle. Wet the point of the triangle with a little water if it doesn't want to stick. 

Place the sausage stuffed rolls on your prepared baking pan. Cover the rolls with greased cling film and put the rolls in the refrigerator to rise for 12-24 hours.  

In the morning or whenever you are ready to bake, remove the crescent rolls from the refrigerator and set them aside to warm up for about an hour. When they are almost room temperature, preheat the oven to 350°F or 180°C. 

Brush the rolls with a little milk. 

Bake the stuffed crescent rolls for 20-25 minutes or until they are golden. 

Remove them from the pan and set on a wire rack to cool. 

We love them with mustard but you can eat these lovely sausage rolls just as they are as well. 

Enjoy!  

Today’s Bread Bakers’ theme is breakfast breads. Check out all the great recipe links below. Many thanks to our host, Swathi of Zesty South Indian Kitchen.

• Breakfast Garbage Bread from Making Miracles
• Danish Crisps from A Messy Kitchen
• English Muffins from Culinary Adventures with Camilla
• Flax Meal Breakfast Bread from Ambriosia
• Fresh Cherry Chocolate Sourdough Bread from Zesty South Indian Kitchen
• Multigrain Blueberry Bread from What Smells So Good?
• Montreal-Style Bagels from Karen's Kitchen Stories
• Rhubarb Strawberry Spiced Sourdough Bread from Cook with Renu
• Sausage Stuffed Sourdough Crescent Rolls from Food Lust People Love
• Spicy Masala Veggie Paratha from Magical Ingredients
• Sourdough Angel Biscuits from Palatable Pastime
• Sourdough Crepes from A Day in the Life on the Farm
• Sourdough Discard Pancakes from Sneha’s Recipe


                                                     
#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 these Sausage Stuffed Sourdough Crescent Rolls!

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Sparkling Strawberry Lemon Cocktail

Lightly sweetened homemade strawberry vodka is the main ingredient of this sparkling strawberry lemon cocktail, refreshingly cold, perfect for summer!

More than a month ago I shared the how-to instructions for making simple strawberry vodka so I hope you all got right on that! If so, you are ready to make this cocktail today. 

If not, what are you waiting for? It’s one of the easiest ways of preserving the flavor of sweet summer strawberries to enjoy all year round. 

Sparkling Strawberry Lemon Cocktail

I am not a fan of the flavored vodkas you can buy in the stores because they always taste artificial to me but if you are a fan, feel free to use one in this cocktail. You’ll need to add a little simple syrup as well though, if your store-bought strawberry vodka isn’t sweetened. Most are not. 

Ingredients

1/2 oz or 15ml freshly squeezed lemon juice

2 oz or 60ml simple strawberry vodka

2 1/2 oz or 75ml club soda

Curled lemon peel or strawberry for garnish (optional)

Method

Fill a cocktail shaker 2/3 full with ice cubes. Add in the strawberry vodka and lemon juice. Shake until well chilled, about 15 seconds.

Fill a glass with ice. Strain the cocktail mixture into the glass. Top up with club soda and stir gently. 

Garnish with a strawberry plus a curl of lemon peel, if desired.

Enjoy!

It's Sunday FunDay and it's all about berries today! Check out the recipes below. Many thanks to our host, Renu of Cook with Renu and her Sunday helper, Rebekah of Making Miracles.

• Berry Spinach Salad by Making Miracles
• Blackberry Spinach Salad by Amy's Cooking Adventures
• Blueberry & Grape Smoothie by Mayuri's Jikoni
• Blueberry Picking and a Summer Salad with Microflowers and Berries by Culinary Adventures with Camilla
• Eggless Strawberry Banana Muffins by Cook with Renu
• Instant Pot Shredded Chicken Sandwiches with Blackberry Jalapeño BBQ Sauce by A Day in the Life on the Farm
• Kokum Sherbat by Sneha’s Recipe
• Sparkling Strawberry Lemon Cocktail by Food Lust People Love
• Summer Berry Turnovers by Karen's Kitchen Stories

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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Cream Cheese Coffee Muffins #MuffinMonday

Cream cheese coffee muffins are made with espresso granules for great coffee flavor but even better, they have espresso morsels, my new favorite chip!

During most of the pandemic, my only outing was a once-a-week trip to the grocery store. Sometimes it was a quick get-in get-out and no one gets hurt sortie. Other weeks, I took my time and really looked at the options on the shelves. It was one of those second times that I found the Nestlé Tollhouse espresso morsels. 

Maybe they’ve been around a while but they were new to me. I love coffee so how could a coffee chip be anything but good? I’m here to report that they are fabulous! The package says, and I quote: Made with real coffee, no preservatives, no artificial flavors or colors. 

They have the texture of semi-sweet chocolate chips but are full-on coffee flavor instead! If you love coffee, you are going to love these too. 

Cream Cheese Coffee Muffins 

These muffins are the perfect breakfast or snack time treat. Serve them with a cup of coffee, tea or a cold glass of milk.

Ingredients

2 cups or 250g flour

3/4 cup or 150g sugar

2 teaspoons instant espresso granules

2 teaspoons baking powder

1/2 teaspoon salt

1 cup or 170g espresso morsels

2 eggs, at room temperature

8 oz or 227g cream cheese, at room temperature

3/4 cup or 180ml milk

Method

Preheat oven to 350°F or 180°C. Prepare a 12-cup muffin pan by lining it with paper muffin liners.

In a large bowl, whisk the flour, sugar, espresso granules, baking powder and salt together. Set aside 24 espresso morsels and add the rest of them to the dry ingredients and stir to coat the morsels with flour. 

Whisk the eggs in a large bowl then add the cream cheese. Use a whisk to chop the cream cheese into smaller pieces then whisk until smooth and creamy. 

Add in the milk and whisk again to combine. 

Fold the wet ingredients into the dry until just combined. 

Divide the batter between the muffin cups. Top with the reserved coffee morsels.

Bake the muffins for 20-25 minutes or until golden and well-risen.

Remove muffins from muffin pan and leave to cool on a wire rack. 

Enjoy!

It’s Muffin Monday! Check out all the lovely muffins my baking friends are sharing below. 

• Buttermilk Rhubarb Muffins from Jolene's Recipe Journal
• Cream Cheese Coffee Muffins from Food Lust People Love
• Lemon Poppy Seed Muffins from Making Miracles
• Lemon Strawberry Muffins from Magical Ingredients
• Sourdough Cherry Almond Muffins from Zesty South Indian Kitchen
• Strawberry Rhubarb Muffins from A Day in the Life on the Farm

 

#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 Cream Cheese Coffee Muffins! 

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Simple Strawberry Vodka

This slightly sweet simple strawberry vodka is best served well chilled in shot glasses or as a cocktail ingredient. It makes a fabulous sparkling libation with Champagne or soda. 

One of the easiest ways to preserve the fresh taste of strawberries is to “pickle” them in alcohol. The strawberries transfer their sweet flavor and gorgeous color to your alcohol of choice in just a couple of weeks. 

Speaking of preserving fruit, jam is one of my favorite things to make with whatever fruit is in season. And I always wash and freeze strawberries and blueberries in a single layer then pop them into a Ziploc bag to extend their seasons. But I wanted to challenge myself to do something different this time. 

I had no idea how easy it would be to make strawberry vodka!

As it turns out, it’s really not much of a challenge at all. You can make straight strawberry vodka by cutting up the strawberries and tipping them into vodka but I chose to add some sugar too so I wouldn’t have to add simple syrup for cocktails. It was a good decision.

Simple Strawberry Vodka

This fruity vodka can also be made with other berries like blackcurrants or cranberries, or any soft fruit really, come to think of it.

Ingredients

9 oz or 255g fresh strawberries

2 1/2 cups or 590ml vodka

1/2 cup or 100g sugar

Method

Hull and chop the strawberries into four or five pieces.

Put them in a sterilized jar with the sugar. Add the vodka and strawberries and shake gently till the sugar has dissolved.

Leave for at least two weeks in a cool, dark cupboard. Give the jar a gentle shake at least once a day.

Strain through several layers of cheesecloth or a single ply of paper towel and decant into a decorative bottle. Discard the poor pale strawberries which have given their all that we might have fruity vodka. 

Seal and label.

Isn’t it a beautiful color?

Enjoy!

It’s time for another Foodie Extravaganza party and we are celebrating National Strawberry Month with all sorts of great recipes. Check them out! Many thanks to our host Kelley of Simply Inspired Meals for the theme and to Sneha of Sneha's Recipe for her behind-the-scenes work. 

• Barbecued Strawberry Chicken from Making Miracles
• Fresas con Crema from A Day in the Life on the Farm
• Korean Strawberry Milk from Tara's Multicultural Table
• Simple Strawberry Vodka from Food Lust People Love
• SOP Mocktail from Sneha's Recipe
• Strawberry Marshmallows from Karen's Kitchen Stories
• Strawberry Shrikand from Magical Ingredients
• Vanilla-Macerated Berry Shortcake From Culinary Adventures with Camilla

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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Boozy Nectarine Crumble

Nectarines lavishly drenched in golden rum are topped with a mix of flour, sugar and butter to make this boozy nectarine crumble. 

When I want to recall fond memories of when we were still able to travel and visit with friends, I bake what I call Caroline’s boozy nectarine crumble, so named for the friend who showed me how to make it. 

Her recipe was simple, made with sweet ripe summer nectarines, bought at an outdoor market in southern France. They needed no sugar, except for what’s in the crumble topping. They do need, Caroline exclaimed, a lavish drenching with golden rum, as she poured it on without measuring. 

You can read more about that holiday in France on my Cheese Shallot Pie post. We ate so well and I swoon to remember it! 

Boozy Nectarine Crumble

Caroline made her crumble topping with equal parts flour and sugar and 2/3 that measure of unsalted butter. In other words, 6 oz flour, 6 oz sugar and 4 oz butter, all by weight. Or, she continued the instructions, use the same proportions for however much crumble you need. For my smaller baking dish (11 x 8 in or 28 x 20cm oval), I kept the same proportions but in a smaller amount. Caroline was, after all, feeding crowd of us.

Ingredients

1 1/2 lbs or 700g nectarines, chopped. 

1/2 cup or 120ml rum

9/10 cup or 113g flour (This is a weird measurement if you don’t have scales. Just eyeball it. A little more or a little less flour isn’t going to matter.)

Scant 2/3 cup or 113g sugar

1/3 cup or 75g butter

Method

Preheat your oven to 350°F or 180°C. Cut the flour, butter, sugar together to form a damp sandy crumble. Set aside. 

Pit the nectarines and cut them in small chunks and place in a large bowl. Caroline said, and I quote, “Drench them lavishly with rum!” so pour on at least 1/2 a cup or 120ml.

Pile the boozy nectarines in your baking dish and top with the crumble. 

Bake the crumble in your preheated oven for about 30-35 minutes or until topping is crunchy and golden and the nectarines are soft and bubbling. 

Spoon on plates to serve, topping with thick cream, if desired. 

Enjoy! 

Welcome to Sunday FunDay! Today we are sharing fruity desserts so check them out below. Many thanks to our host, Sneha of Sneha's Recipe.

• Banana Enchiladas From A Day in the Life on the Farm
• Blackberry Lemon Bars From Karen's Kitchen Stories
• Boozy Nectarine Crumble From Food Lust People Love
• Cherry Pie Bars From Making Miracles
• Fruit & Chocolate Trifle From Sneha's Recipe
• Lattice-Topped Apple Pie From Culinary Adventures with Camilla
• Lemon Cheesecake with Lemon Curd Topping From Amy's Cooking Adventures
• Mango & Vanilla Panna Cotta From Mayuri's Jikoni
• Strawberry Fool with Meringue Topper/Base From Sid's Sea Palm Cooking

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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