so i really think that my big fat greek wedding is one of the funniest movies of all times. i mean seriously…. it provides some of the best quotes ever. don’t agree with me? too stinking bad.
i mean who can forget aunt voula with “what do you mean he don’t eat no meat?? that’s ok. i make lamb.”
or toula’s dad with his windex obsession?!
(that one was for you jena & michelle.)
but one of the best scenes is when ian’s parents are meeting toula’s family and ian’s mom brings the bundt cake and toula’s mom can’t seem to say bundt. it’s awesome. and if bundt cakes don’t make you think of my big fat greek wedding then i feel sorry for you because it’s a hilarious movie moment.
well these little mini bundts don’t have a hole in them but that’s ok. no hole means a nice little place for the cinnamon glaze to go and puddle itself. which suits me just fine. i mean who doesn’t love a little puddle of glaze sitting atop a mini gingerbread goodness?
so these little mini bundts have been on my list for a little while now and i finally broke down and got the little mini bundt pan i needed to make these… (ok so i didn’t buy it for myself… my mom bought it for me for my birthday because she has a daughter that wants bakeware and cookbooks for her birthday. THANKS MOM!) you see i have pinned several mini bundt recipes that i want to try but this is supposed to be wintertime. i say supposed to be because someone forgot to inform the weathergods of this and it’s 75-80 in january!
these little gingerbread mini bundt cakes were so good. they brought me back to junior high / high school when it was acceptable for me to eat snack cakes or gingerbread men for lunch. and these little beauties tasted just like those little men (who i methodically ate limb by limb). i was worried at first because they seemed a little tough on the exterior so maybe they weren’t going to be all soft like i love out of my cakes. but i should have known better… they were like all things that are tough on the outside. all soft and fluffy on the inside. it doesn’t hurt that they were covered with a cinnamon glaze to soak in and softened them up either.
gingerbread mini bundt cakes
- 2 1/4 c flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp cocoa powder
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/2 c (1 stick) unsalted butter, melted then brought to room temperature
- 3/4 c dark molasses
- 3/4 c sugar
- 1 large egg
- 1/2 c buttermilk
- 1/2 c whole milk
- preheat your oven to 350F and spray your mini bundt pan with cooking spray.
- whisk together the flour, baking soda, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.
- beat together the molasses, sugar, butter, and salt until well combined. add egg and beat until that’s combined.
- add in the milk and buttermilk.
- add the flour in a few additions mixing each until just combined.
- fill each cup about 3/4 the way full and smooth out the tops just a bit. bake for 30 minutes or until a toothpick inserted comes out clean.
- let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely before glazing
- 1 c powdered sugar
- 3-4 tbs milk (this will depended on how thick or thin you want your glaze)
- 1/4 tsp cinnamon
- 1 tsp vanilla
- mix all ingredients together. dip the tops of each bundt cake in the glaze and then spoon some extra glaze on the tops. let dry on a cooling rack.
that’s it friends. easy peasy. if you were like me and enjoyed those all too familiar little men for lunch in high school try this… you won’t be disappointed.
recipe very slightly adapted from: these peas are hollow
… or the title of this post should be… “this may not be the most photogenic recipe i’ve ever made but it sure as hell is one of the most delicious dinners ever.”
the picture doesn’t do this dinner any justice whatsoever. butter chicken is an indian dish that i’ve seen quite a few recipes for and decided to finally try it. really… if i’m going to be 100% honest, i was more intrigued to look at the recipe to find out if there really was any butter in it at all. the dish has a fair amout of tomato in it so here’s the reddish dish that’s being called butter chicken. i mean in my world, butter chicken is not red. in fact, butter chicken wouldn’t have much color at all.
ok back to the butter chicken deliciousness…. i’m pretty sure this probably isn’t an “authentic” recipe but it’s damn good and i liked it so i’m keeping it. the recipe calls for a lot of spices for the marinade so it may scare you off but don’t be a wimp. get yourself down to your local whole foods or spice store and just get a little bit of each spice that you don’t stock in your pantry full time. (what’s that? you don’t have a WF or spice store? man that sucks for you but i’m sure mccormick will probably carry these in small jars since a lot of them aren’t super common in most american dishes.) or you can be really adventurous and buy the spices whole, toast them and grind them yourself. i’m sure that’s more authentic but a) i don’t have a coffee grinder much less a separate one for spices and b) i’m relatively lazy and buying them already ground works for me.
- 1 lb boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp ground coriander
- 1/4 tsp cumin
- 1/4 tsp cardamom
- juice of 1 lime
- 1 onion, diced
- 1/4 c (1/2 stick) butter
- 1 (14.5 oz.) can tomato sauce
- 1 (14.5 oz.) can diced tomatoes
- 1 pint heavy cream
- 1/4 cup chopped cilantro – you can leave this out if you’re one of those really weird people that doesn’t like cilantro…. again, weirdo.
- combine the garlic, spices (this includes salt and pepper!) and lime juice in a shallow container or large ziploc. (want my opinion? no? too bad… use the ziploc. you can just throw it away when you’re done instead of having to wash it.) marinate the chicken for at least 2 hours or up to overnight. i suggest keeping the chicken breasts whole if you plan to marinate overnight or if you’re going to marinate for just 2 hours, cut the chicken into bite size pieces.
- saute the onion in the butter until soft. while your onions are sauteing, remove your chicken from the marinade and cut into bite size pieces if you haven’t already. add marinated chicken and cook about 10 mins. add the tomato sauce, diced tomatoes and any remaining marinade; cook for 30 mins over medium-low heat with the lid on.
- add the cream and cilantro and simmer for an additional 5 mins, until sauce is thickened slightly. serve over rice or quinoa.
a couple more things… so i think next time i make this i’m only going to use tomato sauce (1 regular size can and 1 small can or maybe even 2 cans). this made a fair amount of sauce and since i’m not a fan of tomato chunks, i figure why not just leave the diced tomatoes out all together? also, this is the perfect dish to serve over quinoa if you haven’t discovered it yet. (i’m about to get all healthy on you which we know isn’t typical but just hear me out…) this was the first time i tried quinoa since reading in every magazine to use it to replace rice in dishes since there is more nutritional value. i figured i’d try it and if it was awful oh well. it was actually pretty good and i plan to use it more often. now i’m not saying i’m giving rice up because let’s face it… there are some dishes that just scream for rice. but i’ll use quinoa more often…
forgive butter chicken’s nonphotogenic self and just try the recipe. i promise you’ll be impressed that something not that appetizing looking is actually really yummy.
recipe from: let’s dish
so last week was a terrible week for louisiana football… like seriously awful.
well i don’t really know what to say about the tigers… they didn’t show up.
then the saints lost such a hard fought game against the 49ers despite beating themselves with turnovers.
you see this year we were poised to have two championship teams. can you believe that? me neither. lsu had it’s dry times but until payton and brees (and others but i believe it started with those two) strolled into during some dark times, we never really had a lot of faith in the saints going to the playoffs much less the superbowl. now i have a confession to make… i don’t really care about the saints. don’t get me wrong, i want them to win and i pull for them but i don’t watch pro-football. i watch college. i’m die-hard when it comes to college football but i could do without pro. lockout? no sweat off my back. in fact i kinda like it… more of the college players that were thinking about going to the draft might stay.
anyways i’m rambling in sadness that football season is over…
well this pork would be perfect for a football party! or mardi gras. or st. patrick’s day. or really any time you wanted pulled pork. it’s a really great and easy pulled pork recipe. it comes from the pioneer woman so you know it’s good for all your cowboys / cowgirls (since we all live on a farm like she does 🙂 ). it will definitely feed you for about 3 dozen meals, or you could have a party and invite the neighborhood and you should be covered! one word of advice if you’re not a spicy food fan, cut back on the chipotles. them seem innocent but they’re not. they’re sneaky little peppers.
spicy dr. pepper pulled pork
- 1 large onion
- 1 5-7lb pork shoulder/butt – it’s the same cut of meat…
- 1 11oz can chipotle peppers in adobo – again, if you can’t handle the heat, use half a can
- 2 regular cans dr. pepper – if you can’t find regular cans because the target by you decides they only want to carry the baby cans, use 4 of the babies
- 2 tbs brown sugar
- preheat oven to 300F.
- cut the onion into wedges and lay them on the bottom of a dutch oven. you can also add a couple cloves of smashed garlic if you want to be a rebel like me.
- salt and pepper the pork shoulder/butt and place it on top of the onion wedges.
- pour the chipotle peppers & adobo sauce over the pork. pour the dr. pepper over all that and then add the brown sugar to the sauce and stir.
- place lid on the pot and put the pot in the oven. cook the pork shoulder/butt for 6 hours turning it two or three times during the cooking. check your meat after the 6 six hours to make sure you can pull it apart with two forks. if it’s not tender and ready, return it to the over for another hour.
- remove the meat from the dutch oven and place it on a cutting board or large plate. shred the meat with the two forks you used to check the meat tenderness and shred the meat, discarding all the fat. strain as much of the fat off the top of the cooking liquid as you can and discard it. return the shredded meat to the cooking liquid, and keep warm until ready to serve. (you can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)
seriously… make this for some party. make up a reason for a party. or i hear there’s a football game coming up.
ok so i’m like a nervous little puppy right now… why? seriously? because my tigers play tonight for it all and it’s a HUGE game. how anxious am i right now you ask? well nervous enough that i can’t seem to type well… point in fact… i typed seriously like 5 times before i could get it right. oh and i’m hitting the backspace for just about every letter that i type…
so what am i going to do right now while i wait for kick off? i’m going to blog and tell you all about this wonderous honey beer bread.
you think i should be watching espn and the pregame?
i think you want to kill me.
for reals. 🙂
i couldn’t take it at the moment.
i have avoided all game for the past month and i’m not going to start listening to it now when it seriously might cause a heartattack…
so back to this beer bread.
which i find an appropriate topic since watching football usually involves drinking beer.
ok so the bread… here’s the thing. making bread makes me nervous. but not this kind of bread. this is like making bread, the light version. not healthy light but as in there is no yeast. and that’s what makes me nervous… what if i kill the stupid little yeast things? what if my bread doesn’t rise? what if i don’t knead it properly? yada yada yada… well this honey beer bread is a mix everything together and since beer has yeast in it, everyone is happy. and it works out deliciously. this bread would be an awesome sandwich bread but it was awesome as a slice of toast for breakfast… or after coming home from the bar. just saying.
honey beer bread
- 3 c flour
- 2 tbs sugar
- 1 tbs baking powder
- 1 tsp salt
- 2 tbs honey or agave nectar
- 1 bottle beer
- 4 tbs (1/2 stick) butter, melted – you can use more if you want… i did.
- preheat the oven to 350F. spray a 9×5 bread loaf pan with nonstick spray.
- whisk together the flour, sugar, baking powder and salt. using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (and yes, i would use a wooden spoon if you have it. i don’t know what it is about the wooden spoonness of it all but it really does work better than a spatula or something…)
- pour half the butter into the pan and then spoon the dough on top. pour the other half of the butter on top.
- bake for 50-60 minutes until light golden brown. serve warm…
like i said… the bread makes an excellent slice of toast for breakfast, especially if you drizzle some extra honey on it… ali over at gimme some oven (where i got the recipe from) recommends adding some cheese to make it a cheesy beer bread and i think that sounds amazing…. next time.
now nothing can keep my mind off the game… time to have several heart attacks…
so i flaked out the last couple weeks and haven’t posted. i warned you this might happen. that’s not to say i haven’t been cooking and baking because oh i have. i just tried to get way too much stuff while i was off that i didn’t post. oh and then it’s been a busy week this week so….
really that’s just excuses.
but it is partly the truth.
and now i’m back from outer space… (sorry, i couldn’t resist myself.)
as my peace offering to you i bring you salted caramel shortbread crumble bars. that’s a mouthful of a recipe name isn’t it? well the blog that i pintrested the recipe from just calls them salted caramel butter bars. but really i find that slightly misleading. yes they are salted caramel bars. and yes they have a fair amount of butter in them. but that salted caramel sits upon what could really be argued is a shortbread crust which is where the butter lies. and then you crumble more shortbread on top so it’s like a salted caramel sandwich of sorts. in bar form of course.
and these salted caramel shortbread crumble bars are absolutely worth it. remember those peppermint sugar cookies i made a while back that were like crack? well these are like their salted caramel shortbread crumble bar equivilant. they really were like crack. i would wake up and have one for breakfast. and then a little piece at lunch. oh and why not round the day off with another. i’m glad they are gone. because i could eat an entire tray of them. it’s awful.
salted caramel shortbread crumble bars
- 1 lb (4 sticks) unsalted, softened butter – i told you it had a fair amount of butter in it
- 1 c sugar
- 1 1/2 c powdered sugar
- 2 tbs vanilla
- 4 cups all purpose flour
- 14 oz caramel candies (about 50 unwrapped)
- 1/3 c cream
- 1/2 tsp vanilla
- 1 tbs coarse sea salt – if you really want to leave this out for health reasons, ok. but i’m telling you it’s worth it.
- preheat oven to 325F. spray a 9×13 pan with cooking spray.
- beat the butter and sugars together in a mixer until fluffy. add the vanilla and beat until combined. add the flour to the butter mixture and beat on low speed until a smooth soft dough forms.
- press half of the dough evenly into the pan to form a bottom crust. place the other half into the fridge to chill.
- bake until firm and the edges are a pale golden brown, about 20 minutes. transfer pan to a wire rack and let cool about 15 minutes.
- place the unwrapped caramels, cream and 1/2 tsp vanilla in a microwave-safe bowl. microwave on high for 1 minute and stir. then microwave for 30 sec intervals until the filling is smooth and all the caramels are completely melted.
- pour the caramel filling over the crust and sprinkle with the sea salt.
- remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
- bake for 25-30 or until the filling is bubbly and the shortbread topping is lightly browned.
- let cool before cutting into squares.
you must go make these bars now. they would be perfect to bring to that national championship party that i know you’re attending monday… just saying
recipe from: cookies and cups