Nutella Bundt with Nutella Glaze #BundtBakers

Fudgy and soft with a subtle nuttiness, this Nutella Bundt cake with Amaretto and ground almonds, topped with slightly warmed Nutella, is a brownie-like confection that every chocolate or Nutella fan will love.

When they were growing up and still at home, I would occasionally find an empty Nutella jar in one of my daughter’s bedrooms - most often the elder, if truth be told - scraped clean of sticky hazelnut chocolate and abandoned under the bed. They spread it on toast, rolled it up in crepes and, as just mentioned, ate it with a spoon. They come by Nutella love naturally, a tale you can read about here, along with a recipe for my Nutella Swirl Muffins. When they went off to university in Providence, no stores near them seemed to carry the creamy delight of our young lives. One year I even sent them jars ordered on Amazon as a special treat, in celebration World Nutella Day. When they were coming home for Christmas last year, I bought a very large jar of Nutella in anticipation (750g or 1.7 lbs by weight) and stashed it in the cupboard. It was opened, a little Nutella was eaten and then, the holidays over, they left. That big jar has been languishing there for eight months now, mocking me each time I opened the cupboard door, threatening to turn rancid, as old things with oil will ever do. I began to scour the internet for recipes with Nutella and finally settled on this one from Nigella Lawson’s site.

I had to adapt it slightly for lack of all the ingredients, but this is essentially Nigella’s cake, fudgy, soft and brownie-like in texture. The additional Nutella warmed and poured on top is mine though. I had to get through that jar, folks!

Without further ado, here’s my contribution to this month’s Bundt Bakers Sprinkles theme, hosted by Terri of Love and Confections. August is Terri’s birthday month and what better way to celebrate than with Bundts with sprinkles. Hope your birthday was the best, Terri!

Ingredients
For the cake:
6 large eggs
1/2 cup or 120g unsalted butter, softened
1 1/2 cups or 400g Nutella or whatever hazelnut chocolate spread you have on hand
1 tablespoon Amaretto liqueur
1 cup (spooned in, not tightly packed) or 100g ground almonds
3 1/2 oz or 100g dark chocolate
1 pinch salt

For the glaze:
1/2 cup or 135g Nutella

To decorate:
Some sprinkles, of course, to fit our theme

Method
Preheat the oven to 350°F or 180°C and prepare your Bundt pan by buttering and flouring it, or use the baking spray that already has flour in it. That's what I usually do.

Carefully separate your eggs into whites and yolks. Melt the chocolate for your batter in a microwaveable bowl using a few short zaps and stirring well in between. Set aside to cool.

In a large mixing bowl, use your electric beaters or stand mixer to beat the butter and Nutella together and then add the Amaretto, egg yolks and ground almonds. Beat well.

Fold in the cooled, melted chocolate.

In a large bowl, whisk the egg whites with the pinch of salt until soft peaks form.

Add a large dollop of the fluffy whites into the chocolate bowl and stir with a spatula or spoon to loosen the chocolate batter.

Now add the rest of the egg whites, a dollop at a time, folding gently to combine the whites with the chocolate batter with each addition. You are trying to keep it light so this is not the time to mix vigorously. Just gently fold.

Spoon your batter into the prepared Bundt pan, making sure to fill all the curves and crevices. I used my Nordic Ware heart pan (<Amazon affiliate link) with a 10-cup capacity.

Bake on the center rack of your preheated oven for about 40-50 minutes or until it is all puffed up and springs back when touched.

It was even higher when I first took it out but it didn't seem to appreciate my big oven mitt thumb on the tip of the heart. 

It starts to deflate when you take it out of the oven, but don’t be alarmed. This is just concentrating the fudgy-ness inside. Cool for 10 minutes then turn the cake out of the Bundt pan onto a wire cooling rack.

Allow to cool completely before attempting to decorate.

When the cake is cool, warm the Nutella gently in a microwaveable vessel until it can just pour. If it gets too hot and runny, let it cool until it is just pourable but won’t run down the sides of your cake too quickly. Scoop a little up with a spoon and drizzle it back into the vessel to test the consistency.

Pour the warmed Nutella onto your cake and decorate with the sprinkles of your choice, or perhaps some chopped nuts.

Enjoy!

Here are this month's "Sprinkles" Bundts:

• Black Onyx Bundt Cake from Living the Gourmet
• Bourbon Walnut Pound Cake from Magnolia Days
• Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas
• Bundt Cake Extra Chocolateado from la mejor manera de hacer... 
• Celebration Confetti Bundt Cake from Cali's Cuisine
• Chocolate Chip Cheese Cake from Tea and Scones
• Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots
• Chocolate Walnut Cake with Sprinkles from FoodJam
• Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake
• Crazy Coco Bundt Cake from Los Chatos Chefs
• Eggless Vanilla Confetti Bundt Cake from SimplyVeggies
• Funfetti Bundt Cake from Liv for Cake
• Funfetti Bundt Cake from Recipes, Food & Cooking
• 'Guild the Lily' Bundt from Jane's Adventures in Dinner
• Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Jammin' Jimmies Bundt from Noshing With The Nolands
• Nutella Bundt with Nutella Glaze from Food Lust People Love
• Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life
• Orange Dreamscicle Confetti Cake from Our Good Life
• Pistachio Sprinkle Bundt Cake from Sew You Think You Can Cook
• Raspberry Ricotta Bundt Cake from Brunch With Joy
• Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections
• Sprinkled Jelly Donut Bundt Cake from Making Miracles
• Sprinkles of Love Cake from A Day in the Life on the Farm
• Strawberry Sprinkled Bundt Cake from The Freshman Cook
• Triple Chocolate Zucchini Cake with Sprinkles from Baking and Creating with Avril
• Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes
• Vanilla Mini Bundts from Passion Kneaded
• Watermelon Bundt Cake from Eat, Drink and Be Mighty

#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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Gingham Picnic Cookies #CreativeCookieExchange

Perfect for a picnic-themed party or for taking on a picnic, these festive vanilla sugar cookies are decorated with royal icing and coconut and are actually quite easy to make, though the process takes time. My step-by-step photos show you how.

Back in the years of small children and birthday parties, we lived in places that either didn’t understand children’s birthday cakes as Disney-enthralled children imagine them or there simply weren't bakeries that could produce cakes like we wanted. So my girlfriends and I always made the cakes. Esmeralda from the Hunchback of Notre Dame, 101 Dalmatians, The Little Mermaid, a standup Barbie doll in a ball gown, just to name a few. Whatever my girls wanted, they got. One year our elder daughter wanted a picnic themed party so I baked a rectangular cake and decorated it green, like grass and topped the whole thing with a picnic scene, complete with gingham picnic blanket and tiny picnic fare. Instead of actually writing this post, I just spent way too much time looking for a photo of that cake and sadly managed to turn up one where we were only starting to decorate.

That's the birthday girl supervising and my chief partner in crime for all things crafty,
my friend Jacky, wielding the ruler. See my decorating tool box? This was serious business, folks!

This was in the days before digital cameras and I must confess that my system of organizing photos lacked, shall we say, a system. Or organization. Can anybody relate?

Nonetheless, that cake was the inspiration for these cookies because our theme for this month’s Creative Cookie Exchange is Pack for a Picnic Cookies. Now possibly The Spiced Life doyenne, Laura, our illustrious leader and chooser of themes, meant only cookies you could take on a picnic and in that these would also qualify. But picnic cookies meant a walk down memory lane for me with gingham and grass. And ants. Possibly the random caterpillar. Bugs aside, it felt good to go there.

As I mention in the first paragraph, these are not hard to make, but they do take time. Most of it is hands-off chilling in the fridge time though so don’t let that scare you off.

Ingredients
For the cookie dough:
1 cup or 227g unsalted butter, softened
1/2 cup or 100g sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups or 315g flour
Red food coloring gel. Or your preferred color for gingham.

N.B. I use Wilton’s no taste red gel. <Amazon affiliate link. Liquid colorings add too much moisture to the dough so it’s best to avoid them. The amount depends on how dark you’d like your dough. Do keep in mind that the dough will darken as it chills.

For the grass border:
Royal icing (see recipe below)
1 cup or 85g sweetened flake coconut
Green food coloring (I used Wilton’s leaf green gel. <affiliate link) The amount depends on how dark you’d like your grass.

For the royal icing:
1 1/2 cups or 190g icing sugar
1 egg white or 2 1/4 teaspoons pasteurized egg whites or egg white substitute
1/2 teaspoon lemon juice
Optional: green food coloring (Coloring means it hides better under the grass.)

For ants or caterpillars:
Semi-sweet chocolate
Mini M&Ms

Method
Cream the butter and sugar with your electric mixer until fluffy and pale yellow. Add the vanilla extract and beat again.

Sift your flour and salt into the bowl gradually, beating well between additions and scraping down the sides of the bowl with a rubber spatula occasionally.

Turn half of the dough out onto a clean work surface and knead a couple of minutes. Shape it into a rough rectangle and wrap it in cling film and refrigerate.

Add red or other food coloring to the other half of the dough still in your mixer. Mix on low until the dough is a nice homogeneous color. If the color is to your liking, form the dough into a rough rectangle, wrap it in cling film and refrigerate it.

The two doughs before the first chill. 

Once the dough is firm enough to hold its shape well, use a folded plastic bag and a rolling pin to shape it into two more precise rectangles, tucking each into a corner of each bag and folding the sides over to keep the dough in when you roll it flat and even.

After the first chill and shaped into straighter rectangles. You can see how much darker that red has gotten.

Chill again for at least one hour.

Remove the rectangles of dough from the bags and trim any uneven edges. Cut each into strips as wide as the rectangles are thick. The goal is very long rectangular blocks as wide as they are tall. For you teachers and parents out there, think Cuisenaire rods.

On top of a piece of cling film, start assembling your gingham cookies by alternating white blocks with red blocks and building upwards to create a 3x3 block or 4x4 block pattern. Lightly press the blocks together as you stack them. I was able to make one with a 4x4 block pattern and one with a 3x3 block pattern and only had one long block left over.

This step is important. See how loosely the pieces are attached in the photo above, despite being pressed into place as each was added? We are going to fix that! Wrap the stacked blocks tightly in cling film then lightly tap them on your work surface so the blocks are pushed uniformly together, creating a square “log” of sorts. Do this on every side and then do the ends as well. Refrigerate for another 30 minutes or until you are ready to bake the cookies.

Meanwhile, you can make the royal icing and color the coconut.

To make the royal icing, use the whisk attachment of your stand mixer to beat the egg white and lemon juice until just a little foamy.

Sift in the powdered sugar and salt gradually. Continue mixing until the sugar is completely incorporated. Add some green food coloring at this point, if using, and mix well.

Keep it covered with cling film until ready to use or the royal icing will harden up.

To color the coconut, add it to a Ziploc bag along with a good 1/4 or 1/2 teaspoon of gel coloring. Shake and knead the bag until the coloring is more or less uniformly dispersed in the coconut. This will keep in the freezer for ages if you end up not using it all.

When you are ready to bake the cookies, preheat your oven to 350°F or 180°C and line a baking sheet with a silicone mat or baking parchment.

Unwrap one of your gingham “logs” and cut off the uneven ends. Now cut the logs into slices as wide as each square on the end.

Bake in your preheated oven for about 1-12 minutes or until the edges are just starting to brown.

Remove from the oven and cool on a wire rack. Continue until all the cookies are baked or freeze the balance of the dough, rolled tightly in cling film.

When the cookies are completely cool, fill a small plate with your colored coconut and pipe or spread royal icing on one side of each cookie.

Dip that side in the green coconut immediately and press down just a little so the coconut sticks.

And voilà! Now do the other sides.

Place back on your cooled silicone mat or baking parchment and leave till the royal icing sets. If you are in a hot climate like I am, you can pop these in the refrigerator to speed it up.

To make the ants, microwave some chocolate until it's just melted but not hot. It doesn’t take but a few squares for a few ants so use your judgment. Use a piping bag with a small tip to dot the cookies with ant-like shapes. Use dots of chocolate to hold down mini M&Ms and to make caterpillars with tiny legs.

Enjoy!

This first batch was from the 4x4 cookies. Sadly, I didn't take any photos of the 3x3. 

Here's our wonderful list of 14 picnic cookies this month:

• Blondies from A Baker's House
• Browned Butter Lemon Cookies with Macadamia Nuts from The Spiced Life
• Cashew Butter Bites from Magnolia Days
• Chewy Oatmeal Raisin Cookies from Noshing With The Nolands
• Chocolate Chip Cookies from SimplyVeggies
• Chocolate Chip Potato Chip Cookies from Our Good Life
• Demerara Shortbread Cookies from Karen’s Kitchen Stories
• Gingham Picnic Cookies from Food Lust People Love
• Gluten-Free Trail Mix Cookies from Rhubarb and Honey
• Key Lime Coolers from 2 Cookin’ Mamas
• Naan Khatai - Indian Shortbread Cookies from Spice Roots
• Nutella Energy Bites from Study at Home Mama
• Raisin Biscuit Cookies from A Shaggy Dough Story
• Soft Brown Sugar Cookies from Hezzi-D's Books and Cooks

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.

You can also just 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 at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!

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Mother’s Ruin (Gin) Punch

Originally created by master bartender Philip Ward, Mother’s Ruin Punch is a refreshingly light tasting punch made from gin, grapefruit and lemon juice, vermouth and sparkling wine. My version serves one.

Lately, I’ve been rediscovering the deliciousness of grapefruit juice in cocktails. My libation of choice when I was in Texas this summer was Deep Eddy’s Ruby Red Vodka with a capful of Campari, topped up with club soda. While in the south of France visiting friends in July, their “house” cocktail was a concoction of grapefruit cordial with sparkling rosé wine, served over ice. And now, Mother’s Ruin Punch. It’s supposed to be mixed up in greater quantities and served, as the name implies, as punch from a punch bowl but is easily adapted to serve one. For the original recipe, check out this link on Food and Wine.

This week the Sunday Supper theme is Back to School and everyone is bringing you recipes for great lunch box fare or quick dishes that are perfect for a busy school night. I couldn’t resist going in another direction to bring you a delightful cocktail that is as celebratory as it is refreshingly delicious. For many parents, it’s been a long hot summer, full of keeping children busy and barbecues and campouts and sleepovers and late night snacks and summer book assignments and ball games and lazy mornings. But you made it through! Tuck the children into bed and treat yourself to a special cocktail.

Do you have any special rituals for the first day of school? My baby graduated from university in May so this is the first year since 1995 that I won’t be sending anyone off to school. It’s bittersweet, friends, bittersweet.

Ingredients for one cocktail
Several cubes ice
1 tablespoon simple syrup (I used simple syrup made from demerara sugar.)
1 1/2 oz or 45ml gin
1 1/2 oz or 45ml fresh grapefruit juice, plus thinly sliced grapefruit, for garnish
3/4 oz or 22.5ml fresh lemon juice
3/4 oz or 22.5ml sweet vermouth
About 1/2 cup or 120ml chilled sparkling wine or Champagne

Method
Cut a couple of thin slices off of your grapefruit for garnish and then juice the rest of the fruit.

Tuck one of the grapefruit slices in a tall glass then add in several cubes of ice.

Pour in the simple syrup, grapefruit juice, lemon juice, vermouth and gin. Give it a good stir, adding another cube or two of ice and a second grapefruit slice.

Top up with sparkling wine.

Enjoy!

Many thanks to our hosts this week, DB from Crazy Foodie Stunts and Caroline from Caroline’s Cooking. We hope you find lots of recipes that make Back to School more enjoyable and fun!

Getting Started On School Days

• Banana and Chocolate Chip Muffins by Caroline's Cooking
• Caramel Apple Granola by What Smells So Good?
• Chocolate Coconut Granola Bars by Ruffles & Truffles
• Cinnamon Chocolate Overnight Oats by Whole Food | Real Families
• Funfetti French Toast by Brunch with Joy
• PB&J Muffins by Sew You Think You Can Cook

Ideas for the Lunchbox

• Grilled Chicken Sandwich by Cooking Chat
• Healthy Lunchbox Snack Mix by Noshing with the Nolands
• Mini Pepperoni Calzones by The Redhead Baker
• Turkey Bacon Ranch Wrap by Hezzi-D's Books and Cooks
• Vietnamese Fresh Spring Rolls by Curious Cuisiniere

After School Snacks and Beverages

• Back to School Cookies by The Freshman Cook
• Fruit 'n Chocolate Peanut Butter Granola Bites by The Weekend Gourmet
• Homemade Buttermilk Biscuits by An Appealing Plan
• Mother’s Ruin Punch by Food Lust People Love
• "Nut Butter" Rice Crispy Balls by Books n' Cooks
• Parmesan Crisps Recipe by Life Tastes Good
• Peanut Butter & Jelly Monkey Bread by Grumpy's Honeybunch
• Peanut Butter Chocolate Chip Cheesecake Apple Nachos by Cupcakes & Kale Chips
• Quinoa, Oat and Pecan Blueberry Peach Crumb Bars by Simply Healthy Family
• Waffle Pizzas by Our Good Life

School Night Suppers

• Beef Peppers and Onions Burritos by Family Foodie
• One Pot Bacon-Cheeseburger Pasta by A Gouda Life
• Oven Fried Portabello Mushroom Fries by Food Done Light
• Peanut Chicken Cutlets by Magnolia Days
• Smoked Salmon Ravioli with Cream Sauce by Crazy Foodie Stunts
• Turmeric Chicken and Couscous by Cindy's Recipes and Writings

Sweets to End the Day

• Gluten-Free Almond Joy Cupcakes by NinjaBaker
• M&M Chocolate Chunk Cookies by Fantastical Sharing of Recipes
• Oreo Rice Krispy Treats by The Crumby Cupcake
• Paleo Cherry Blondies by Pies and Plots
• Plum Crumble Bars by Feeding Big
• Stuffed Peanut Butter Rice Krispie Treats by That Skinny Chick Can Bake

Summertime Fresh Corn Salad #BloggerCLUE

Sweet summer corn on the cob and vine-ripened tomatoes join green pepper, carrot, jalapeño, olives and feta in a light oil and vinegar salad dressing for a substantial salad that is perfect light fare for a hot summer day.

It’s August and in the northern hemisphere, where most of our Blogger C.L.U.E. members live, August means it’s hotter than the hinges on the gates of hell. Or perhaps that’s just Dubai. Not to imply that it’s hell here. In fact, most of the year, Dubai is a very pleasant place to live with clean roads (never mind the crazy drivers), well stocked shops, good medical care, decent internet speeds and despite the recent cessation of nationwide subsidies, pretty cheap fuel for our cars. So we tolerate summer, hibernating in our air-conditioned homes, until the heat lifts and we are free, free once more to enjoy the great outdoors, sailing in the clear blue waters of the Arabian Gulf and enjoying life in the heart of the desert.

But for now, we are living on salads.

Every month for Blogger C.L.U.E. Society, each member is assigned another blog in which to hunt for recipes which fit our clue or theme. What could be more perfect for August than “beat the heat?” My assignment is the delightful blog A Palatable Pastime and I had a great time searching around Sue’s tasty site for summer treats, lingering on her cantaloupe margaritas and raspberry gelato before coming back to page one in the search and, given my love of sweet corn, this wonderful fresh corn salad.

The only thing I cooked, and even that ever so briefly, was the corn on the cob. Sue parboiled her carrots as well but I left ours raw because we like them very crunchy. I also don’t have garlic powder on hand so I subbed fresh garlic. This salad is way more than the sum of its parts. Put together, the ingredients elevate each other and become a meal. This is a very versatile and forgiving salad. If you adore carrots, by all means, add more. Not a fan of green peppers, leave them out. It can be made ahead or eaten right away. In short, this recipe is a keeper. Thanks, Sue!

Ingredients
2 fresh ears corn, shucked – I also halve mine so they can fit in my pot.
1 small clove garlic
1 fresh jalapeño
3 tablespoons extra virgin olive oil
2 tablespoon white balsamic vinegar
1 medium carrot
1 medium bell pepper
Generous handful pitted black olives (read: half a can!)
Small bunch green onions
1 medium to large fresh tomato
3 oz or 85g feta cheese
1 large bunch fresh cilantro
Salt and pepper

Method
Boil your corn on the cob in salted water for 3-4 minutes, then drain and cool in very cold water. It should be cooked a little, but still crunchy.

Measure your vinegar and oil into a large bowl. Mince your jalapeño and garlic clove and add them to the oil and vinegar. The garlic and pepper start to infuse into the liquid, which will help the over all flavor later.

Peel your carrot and split it down the middle lengthwise. Slice it thinly on the diagonal. Cut your green pepper into similarly sized pieces and slice your olives.

Add them to the large bowl.

Your corn should be cool enough to handle by now. Cut the kernels off the cobs and chop the onion tops and cilantro. Core and chop the tomato into pieces.

Add all four to the large bowl.

Give everything a really good stir, making sure to get all the way down to the olive oil, vinegar and garlic at the bottom. (That’s why I had you put it in a large bowl, better for a thorough stirring.)

Crumble your feta and add in all but a few pieces. Sprinkle the salad with salt and a few good grinds of fresh black pepper. Give it another really good stir.

Transfer the salad to a serving bowl, if desired, and finish it with the rest of the feta.

Enjoy!

Here's a list of our Blogger C.L.U.E. Society participants this month. I can't wait to see which recipes they've found for our "beat the heat" theme.

• Asian Watermelon Salad by Lora from Cake Duchess
• Beat the Heat Negronis by Christy from Confessions of a Culinary Diva
• Blueberry Icebox Pie by Kate from Kate's Kitchen
• Curried Chicken Salad with Cucumbers by Rebekah from Making Miracles
• Frozen Cherry Lemonade by Anna from annaDishes
• Homemade Gingerale by Lauren from Sew You Think You Can Cook
• Icy Rum Punch from the Islands by Debra from Eliot's Eats
• Mango Jicama Salsa by Lisa from Authentic Suburban Gourmet
• No Bake Berry Cheesecake by Christiane from Taking on Magazines
• Oreo Cookies n Cream Ice Cream by Heather from girlichef
• Peach Ice Cream by Liz from That Skinny Chick Can Bake
• Pecan Brittle by Kelli from Kelli's Kitchen
• Prosciutto Parmesan Arugula Sandwich by Lea Ann from Cooking on the Ranch
• Roasted Tomato Soup by Sue from A Palatable Pastime
• Southwestern Skillet Dip by Alice from A Mama, Baby and Shar-pei in the Kitchen
• Strawberry Rhubarb Sorbet by Kathy from A Spoonful of Thyme
• Summertime Fresh Corn Salad by Stacy from Food Lust People Love
• Tipsy Palmers by Wendy from A Day in the Life on the Farm

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Cheddar Mielie Bread with Sun-Dried Tomatoes #BreadBakers

Celebrate the bounty of summer with sweet corn and sun-dried tomatoes in a cheddar loaf with a hit of spicy chilies. This rich bread is fabulous toasted until crunchy, bringing out its extra cheesiness. 

You’ve heard me wax lyrical about summer cherries when we were living in France and how they are my favorite treat when in the States each summer, but I’ve been holding out on you about my love affair with sweet corn, the cobs of early summer, their tender pale yellow kernels bursting with milk and sugar, cooked ever so briefly and delicious just as is. They don't even need butter or salt. I could eat my not inconsiderable weight in those as well.

As I searched online for inspiration for this month’s BreadBakers challenge to use summer’s bounty in bread, I was looking for something that would celebrate my love of sweet corn. But I didn’t want cornbread. I wanted corn bread, that is to say, bread with corn, if you know what I mean. It was quite a challenge to make The Google separate the two.

Corn. Maize. Maíz. Jagung. Maïs. Milho. These I knew from living in various countries but mielie, pronounced mealy, was new to me. (Even better: Suikermielies which means sweet corn, or literally, sugar corn.). I kept coming across recipes for mielie bread or mealy bread, both of which intrigued me. The first because I was unfamiliar with the Afrikaans word for corn and the second because my immediate thought was, Who the heck wants to bake mealy bread? It didn’t sound like a nice thing. Mealy is not a desirable quality. It also put me in mind of mealy bugs. Shudder. Turns out that mielie bread and mealy bread are one and the same and there is no actual mealiness or bugs involved. Some have cornmeal as well as corn, others are quick bread with corn kernels. Exactly what I was looking for!

My lovely cheesy loaf was adapted from this recipe on Simply Delicious Food.

Ingredients
2 1/2 cups or 315g flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
3 large eggs
1/3 cup or 75g butter, melted and cooled
1 cup or 240ml buttermilk
 1 large fresh corn on the cob
1 small can (8 .5 oz or 241g) cream style sweet corn
8 oz or 227g cheddar cheese, grated
1 oz or 30g sun-dried tomatoes (store bought or make your own!) http://www.foodlustpeoplelove.com/2014/05/sun-dried-tomatoes-how-to.html
2 hot red chili peppers

Method
Boil your corn on the cob for about 3-5 minutes in lightly salted water. Drain and rinse with cool water. Leave until cool enough to handle and then slice the golden kernels off the cob with a sharp knife.

I cut the cob in two to make it easier to hold.

Meanwhile, pour some boiling water over your sun-dried tomatoes and leave them to rehydrate.

Once plumped, drain the water and squeeze any excess out. If you are using tomatoes packed in oil, dry them off thoroughly between some paper towels.

Chop the tomatoes roughly with a sharp knife and mince your red chilies.

Divide your grated cheddar into two relatively even piles and add a small handful of the chopped tomatoes to one of them. Mix thoroughly.

Preheat the oven to 350°F or 180°C and grease a standard size loaf pan.

Meanwhile, sift all of your dry ingredients into a large mixing bowl and then add the fresh corn kernels and the tomato-less pile of cheddar to the bowl and mix well to make sure all the kernels are coated with flour. This will help ensure they stay suspended in the bread batter, rather than sinking to the bottom.

In another mixing bowl, beat together the eggs, butter, buttermilk and creamed corn. Add in the minced chilies and the chopped sun-dried tomatoes. Whisk again.

Pour the wet ingredients into the dry ingredients and fold until just combined.

Pour the thick batter into your greased loaf pan.

Cover the top of the batter with the cheddar/sun-dried tomato mixture and place the pan in your preheated oven.

Bake for 55-65 minutes or until the loaf is golden brown and a skewer inserted comes out clean. If the loaf is browning too fast, cover the top with aluminum foil.

Remove from the oven and allow to cool down for 10 minutes before removing the loaf from the bread pan.

Cool completely on a wire rack before slicing to serve.

Enjoy!

Have you ever baked bread with corn that wasn’t cornbread? What’s your favorite summer fruit or vegetable? Here to encourage you to bake some bread with the bounty of summer is our talented host Pavani of Cook's Hideout and the rest of my Bread Bakers group.

• Almond and Carrot Biscuits from Basic N Delicious
• Cheddar Mielie Bread with Sun-Dried Tomatoes from Food Lust People Love
• Cherry Bread Pudding from Bakers and Best
• Eggless Rosemary Garlic Dinner Rolls from Spill the Spices
• Garden Herb Focaccia from My Catholic Kitchen
• Herb and Cheese Biscuits from Gayathri's Cook Spot
• Herb and Cheese Grissini from A Shaggy Dough Story
• Herbed Butterflaps from Sneha's Recipe
• Herbs, Spinach and Cheese Bourekas from Cooking Club
• Jalapeño Summer Squash Quick Bread from Magnolia Days
• Mango Kolache from Mayuri's Jikoni
• Peach & Blueberry Meringue Pull Apart Bread from Passion Kneaded
• Peach Pull-Apart Bread from Recipes, Food and Cooking
• Peaches and Cream Bread from Cindy's Recipes and Writings
• Pizza Cipolla - Onion Pizza from Karen's Kitchen Stories
• Rosemary and Garlic Fougasse from Spice Roots
• Rosemary Breadsticks from A Baker's House
• Spinach Semolina Bread from The Schizo Chef
• Studded Zucchini Yeast Bread from What Smells So Good?
• Sundried Tomato Focaccia with Sauteed Summer Veggies & Garden Salad from Sizzling Tastebuds
• Tomato, Onion, Parmesan Focaccia from Noshing With The Nolands
• Walnut Oat Crumble Courgette Bread from Baking in Pyjamas
• Wholewheat Onion, Spinach & Red Pepper Bread from Hostess At Heart
• Wholewheat Zucchini Bread from Cook's Hideout
• Zucchini Oatmeal Bread from Cali's Cuisine
• Zucchini/Jalapeño/Cheese Corn Muffins from A Day in the Life on the Farm

#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.

If you are a food blogger and would like to join us, just send me an email with your blog URL to foodlustpeoplelove@gmail.com.

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