#BUNDTBAKERS PEANUT BUTTER AND JAM BUNDT CAKE

Well, now that I have tasted it, all I have to say is Holy Cow, this cake is a winner. I do caution you to be careful of your baking time. You don’t want to overbake it. This little nugget would also go in my comfort foods list. One bite takes you back. It is very reminiscent of childhood, if you like peanut butter of course. Either creamy or chunky would be equally delish. This recipe produces a great tasting, easy to make dessert or lunchtime delight. Just add cold milk or, in my case, a lovely cup of tea.

#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 <a href=”http://www.foodlustpeoplelove.com/p/bundtbakers.html”>home page</a>.

Well, first things first.   In order for #BundtBakers to function, some knowledgeable and helpful baker has to step up and host for each given month.  They need to choose an ingredient or theme and know enough about computers to create the list of participants and update that list once all the bakers publish their cake recipes.  It sure looks like a lot of work and I just wish I could take a turn.  I do all my postings on an IPad and you must be able to use a computer to create and update the lists.

This month, our theme is Back to School and Freeze Bundts. Our hosts are Stacey Livingston Rushton and Wendy Klik  of Food, Lust, Love.  Thank you so much ladies, I really admire you for taking on this task.

When  I learned that the theme this month was “Back  to School and Freeze”, the first thing I thought of was when my kids were little, I always laid in a big supply of peanut butter and jelly to have on hand anytime I needed a quick, last minute school lunch.

Both of my kids liked peanut butter and jelly so it was not a problem for me .  Whenever I had to make some last minute lunch or after school snack I would grab the PB & J and go to town.  Fast, easy and my kids actually ate it.

One of my granddaughters does not like peanut butter ~ sacrilege!  Every kid loves peanut butter in any form, sandwiches, morning toast, cookies and other sweets.  You name it, they would inhale it.

When my kids were young, we had a swimming pool when we lived in California, so every summer all their neighborhood friends hit the water by 10 a.m. and I was assigned lunch duty.  PB & J to the rescue.

This Bundt, would surely go over well for the kids lunches.  You could slice it up and freeze each piece separately.    When it’s time to put the lunches together, just pop a frozen slice into their lunch bag.  The frozen cake slice will travel well, and while defrosting, it would help keep the rest of the lunch fresh.

#BUNDTBAKERS. PEANUT BUTTER AND JAM BUNDT CAKE
Print Recipe
*This recipe was adapted from Marsha's Baking Addiction. This is a simple yet unique BUNDT cake . Thanks Marsha. The cake is really enjoyable. You can switch out the flavors, i.e. Grape jelly which was my first thought, crunchy peanut butter instead of smooth and those easy changes will give you a new favorite. It's really fast and easy to put it all together. I do suggest that you give it a try.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
45 ~ 50 Minutes 1 1/2 Hours
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
45 ~ 50 Minutes 1 1/2 Hours
#BUNDTBAKERS. PEANUT BUTTER AND JAM BUNDT CAKE
Print Recipe
*This recipe was adapted from Marsha's Baking Addiction. This is a simple yet unique BUNDT cake . Thanks Marsha. The cake is really enjoyable. You can switch out the flavors, i.e. Grape jelly which was my first thought, crunchy peanut butter instead of smooth and those easy changes will give you a new favorite. It's really fast and easy to put it all together. I do suggest that you give it a try.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
45 ~ 50 Minutes 1 1/2 Hours
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
45 ~ 50 Minutes 1 1/2 Hours
Ingredients
FOR THE BUNDT CAKE
FOR THE GLAZE
Servings: Servings
Instructions
FOR THE BUNDT CAKE
  1. Preheat oven to 350º F and prepare your Bundt pan by using cake release (homemade or purchased) and set aside.
  2. In a large bowl, Sift together the cake flour, baking powder, baking soda and salt, set aside.
  3. In your stand mixer, Whisk the eggs until blended. Add the caster sugar and whisk until combined and gets light and fluffy.
  4. Add the vanilla, melted butter, Greek yogurt, and peanut butter and whisk until well combined, scraping down the sides of the bowl as needed. Remove the bowl of your stand mixer and fold in the dry ingredients by hand until well blended.
  5. Pour half the mixture into the prepared Bundt pan. Use your spatula and make a small "trench" down the middle of the cake batter, to ready it for the jam. Spoon the jam over the batter, without touching the sides of the pan and top with remaining batter.
  6. Bake for 45 ~ 55 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs, or use your Bundt cake thermometer.
  7. Allow cake to cool in the pan for 10 minutes before inverting the cake onto a wire rack to cool completely.
FOR THE GLAZE
  1. Sift confectioners sugar; whisk together the sifted icing (confectioners) sugar, vanilla and milk until smooth. Add more milk or cream if too thick or icing sugar if too thin, as needed, 1 teaspoon at a time.
  2. Drizzle over completely cooled cake and place your cake on your serving plate or stand to serve.
  3. Slice up the cake into individual servings, place in a seal top bag and freeze. When it's time to put lunches together, just pop a slice right into their lunch bag. The cake will defrost during the morning and be ready to enjoy for dessert.
Recipe Notes

Notes :  If you don't have cake flour in your pantry, Relax,  you can make your own.  Just measure out  3 cups of plain all purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of corn flour or corn starch and sift three times.  Yes, 3 times.

Peanut butter is a food paste or spread made from ground dry roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners or emulsifiers. Peanut butter is popular in many countries. The United States is a leading exporter of peanut butter and itself consumes $800 million of peanut butter annually.

Peanut butter is served as a spread on bread, toast or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of confections and packaged foods, such as Reese's Peanut Butter Cups (made of chocolate-coated peanut butter), candy bars (e.g., peanut butter in  Snickers) and peanut-flavoured granola bars. Comparable preparations are made by grinding other nuts. A variety of other nut butters are also sold, such as cashew butter and almond butter.

The use of peanuts dates to the Aztecs and Incas, and peanut paste may have been used by the Aztecs as a toothache remedy in the first century of the Common Era.

Marcellus Gilmore Edson (1849 – 1940) of Montreal, Canada obtained a patent for peanut butter in 1884. Edson's cooled product had "a consistency like that of butter, lard, or ointment" according to his patent application which described a process of milling roasted peanuts until the peanuts reached "a fluid or semi-fluid state". He mixed sugar into the paste to harden its consistency.  George Bayle, a businessperson from St. Louis produced and sold peanut butter in the form of a snack food in 1894.

John Harvey Kellogg, known for his line of prepared breakfast cereals, was issued a patent for a "Process of Producing Alimentary Products" in 1898, and used peanuts, although he boiled the peanuts rather than roasting them.  Kellogg's Western Health Reform Institute served peanut butter to patients because they needed a food that contained a lot of protein, yet which could be eaten without chewing.  At first, peanut butter was a food for wealthy people.  Initially, it  was a product served at expensive health care institutes.

Early peanut-butter-making machines were developed by Joseph Lambert, who had worked at John Harvey Kellogg's Battle Creek Sanitarium, and Dr. Ambrose Straub who obtained a patent for a peanut-butter-making machine in 1903.  "In 1922, chemist Joseph Rosefield invented a process for making smooth peanut butter that kept the oil from separating by using partially hydrogenated oil"; Rosefield "...licensed his invention to the company that created Peter Pan peanut butter" in 1928 and in "...1932 he began producing his own peanut butter under the name Skippy".  Under the Skippy brand, Rosefield developed a new method of churning creamy peanut butter, giving it a smoother consistency. He also mixed fragments of peanut into peanut butter, creating the first "chunky"-style peanut butter.  In 1955, Procter & Gamble launched a peanut butter named Jif {my preference},  which was sweeter than other brands, due to the use of "sugar and molasses" in its recipe.

As the US National Peanut Board confirms, "Contrary to popular belief, George Washington Carver did not invent peanut butter."  Carver was given credit in popular folklore for many inventions that did not come out of his lab. By the time Carver published his document about peanuts, entitled "How to Grow the Peanut and 105 Ways of Preparing it For Human Consumption" in 1916, many methods of preparation of peanut butter had been developed or patented by various pharmacists, doctors and food scientists working in the US and Canada.

January 24 is National Peanut Butter Day in the United States.  In my opinion, it should be a National Holiday.

~ ~ ~ Wikipedia ~  ~  ~

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

BundtBakers

All I know is, I still keep it on hand in my pantry for both Mr. B and myself.  The standard peanut butter cookie is my long time favorite {especially if adding a Hershey's chocolate kiss}.  There are, however, several peanut butter~based cookies that regularly find their way into my shopping cart.  🐝💜

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#BUNDT BAKERS STRAWBERRY BUNDT CAKE WITH WHITE CHOCOLATE GANACHE

Once I saw this cake, I knew I had to make it. It fit the theme, looks fabulous and I’m salivating just thinking about any leftover ganache, which will go right in my tummy. Hope I don’t increase the recipe by much,{lol}. This cake does contain a lot of ingredients, some a little pricey like the white and dark chocolate. If it seems to be too much of a task to make, remember it can be accomplished over a couple of days. If I can do it, I’m sure you will too. Plus, it really IS worth the effort.

Tammy Pappas of Living the Gourmet is the genius who chose and  declared our theme for August as strawberries, the epitome of summer delicious bounty.   Great and fun theme, yeah? Thanks for hosting this month Tammy, you brought imagination and interest with our current theme.

Also, big thanks to Alexandra of Bright~Eyed Baker for this lovely strawberry bundt recipe.  While searching for a good bundt with strawberries to fulfill our August theme, most strawberry cake recipes started out with some flavored box cake mix, enhancing further flavor with strawberry gelatin.  Yuck!.  Then I found this little beauty and needed to look no further;  I could adapt it for my needs and abilities.

It’s not only fabulous to look at, the cake itself is strictly from scratch, including puréed, roasted strawberries.  The flavor is out of this world.  I can hardly wait to finish it and get several good pictures before diving in.  I’ll share with my 90 year old mother~in~law who is sadly fading.  The family cannot get her to eat much, she’s down to skin and bones.  The one thing she gobbles up is baked goods so yes, I’ll share with her but right now I’m feeling kind of stingy about the whole “sharing thing”.  I should feel guilty about that but I’m not.  At this point, all I’ve been able to sample is the mixed cake batter left behind in the bowl after filling my bundt pan.  Based on that alone, most of it stays with me. {lol}

As an aside, my homemade cake release (posted earlier on my site) works very well.  My Bundt pan this month is crazy with nooks and crannies and the cake just popped right out.  Try it, you’ll see.

Lucky for me, this cake can be done in sections.  Today, the cake, tomorrow, the dipped strawberries and ganache.  I’m looking forward to sampling any left~overs in those mixing bowls.

#BUNDT BAKERS STRAWBERRY BUNDT CAKE WITH WHITE CHOCOLATE GANACHE
Print Recipe
This light, tender and moist Bundt cake has a vibrant taste of strawberries, matched with the perfect amount of sweetness. It easily stands alone but is made even more special with creamy white chocolate glaze and chocolate ~covered strawberries, our theme this month, "strawberries". It makes a beautiful presentation. It's so beautiful and so delicious it's suitable for any special event or holiday.
Servings Prep Time
12 Servings 1 Hour
Cook Time
50 Minutes
Servings Prep Time
12 Servings 1 Hour
Cook Time
50 Minutes
#BUNDT BAKERS STRAWBERRY BUNDT CAKE WITH WHITE CHOCOLATE GANACHE
Print Recipe
This light, tender and moist Bundt cake has a vibrant taste of strawberries, matched with the perfect amount of sweetness. It easily stands alone but is made even more special with creamy white chocolate glaze and chocolate ~covered strawberries, our theme this month, "strawberries". It makes a beautiful presentation. It's so beautiful and so delicious it's suitable for any special event or holiday.
Servings Prep Time
12 Servings 1 Hour
Cook Time
50 Minutes
Servings Prep Time
12 Servings 1 Hour
Cook Time
50 Minutes
Ingredients
Strawberry Bundt cake
White Chocolate Ganache
Chocolate~covered Strawberries with White Chocolate Drizzle
Servings: Servings
Instructions
Strawberry Bundt Cake
  1. Preheat oven to 375º F, prepare a 12 Cup Bundt pan with cake release {homemade or Pam for Baking.} Set Aside. Make sure to well~coat all the nooks and crannies of the pan.
  2. Place the chopped strawberries in an 11" X 7" baking dish and sprinkle 1 1/2 Tablespoons granulated sugar on top. Roast in the pre~heated oven for about 15 minutes, then set aside for 15 Minutes to cool
  3. Reduce the oven temperature to 325º F
  4. In a large bowl, whisk flour, baking powder, salt, and baking soda together
  5. In the bowl of a stand mixer, cream together the butter, vanilla sugar, and brown sugar until mixture is even in color and texture and the color has lightened a little. One at a time, add the eggs and the egg yolk, beating between each addition until well combined, scraping down mixing bowl as needed.
  6. In a blender, purée the cooled strawberries with yogurt until smooth. Add to the batter in the stand mixer along with the vanilla extract and red food coloring.
  7. Beat on low speed until the batter is even in color and everything is well~combined, scraping down the bottom and sides of the bowl to ensure everything is incorporated.
  8. Sift the dry ingredients into the wet mixture and fold in well with a spatula until just combined. DO NOT OVERMIX! I was so careful not to overmix the batter, I actually under beat it a smidge.
  9. Pour the batter into the greased Bundt pan, spreading it out to fill every crevice of the pan and smooth it out on top.
  10. Rap the pan firmly on the counter to eliminate any trapped air bubbles.
  11. Bake in the preheated oven for 50 to 53 minutes until a toothpick into the center of the cake comes out "almost" clean. The toothpick, or your cake thermometer should still have just a tiny bit of crumb attached, being careful not to overbake it.
  12. Cool in the pan set on a wire rack for about 15 minutes. Then, rap the pan on the counter a few times to loosen the cake.
  13. Place the cooling rack upside~down over the pan, and turn the cake out onto the rack.
  14. Cover the top and sides with plastic wrap, and allow the cake to let cool completely until it is no longer warm to the touch.
  15. Wrap tightly with plastic wrap and let sit at room temperature until it is ready to decorate.
  16. Make the chocolate~covered strawberries and plan out how you will decoratively place them on the cake before making the ganache glaze. Recipe follows:
Chocolate~covered Strawberries with White Chocolate Drizzle
  1. Rinse and dry strawberries. Take care that they are COMPLETELY dry before continuing
  2. If your strawberry stems don't look fresh, you can choose to cut them off. Cut off just enough to remove any unsightly and/or inedible area. Take care that you do not cut into the juicy part of the berries. Dry the cut area thoroughly by dabbing with a paper towel.
  3. Line a large tray with parchment paper. Melt the bittersweet chocolate in a microwave~safe bowl in 30 second intervals, gently stirring between intervals, until smooth. A container that is more tall than wide, like a Pyrex liquid measuring cup, works well.
  4. For strawberries with stems, dip each strawberry into the semi~sweet chocolate, tip~side,down, holding the strawberry stem.
  5. For strawberries without stems, dip into chocolate stem~side down, holding by the tip. Using this method, it helps to use a spoon with your free hand to lift the strawberry back out of the chocolate. Lift out and let the excess drip off.
  6. Place dipped strawberries on the parchment lined tray to set up. Once set, use a knife to trim off any chocolate that pooled around the strawberries. I refrigerated my dipped strawberries before cutting away the excess at the bottom. Don't do that. Keep the dipped berries at room temperature until assembly.
  7. On a side~note, chocolate~covered strawberries are really best served the same day they are made, Be sure to use a good quality chocolate, its the real star In this recipe and will definitely stand out.
  8. When dipping the strawberries in chocolate, the chocolate level will eventually lower to a point where you'll need to use a spoon or chocolate candy spoon to scoop it up the sides of the strawberry. Also, if the melted chocolate gets too thick and isn't applying smoothly, place it back in the microwave for 5 second intervals, stirring it between until melted and smooth again.
White Chocolate Ganache
  1. Place the white chocolate in a microwave-safe bowl. In a separate, microwave-safe container, microwave the heavy cream for 20-30 seconds, just until it starts to boil. Pour the cream over the white chocolate, making sure that most of the white chocolate is covered. Let sit for 5 minutes. Then, stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth. If needed, microwave for another 10 seconds at a time, stirring gently between intervals, until smooth. If a few small bits of chocolate aren’t melting or you happen to get air bubbles in the ganache, strain it through a sieve before continuing. The ganache should be very thick, so that it falls in a slow stream from the bowl. If needed, chill it in the fridge briefly, about 5-10 minutes, and then stir again until smooth
Assembly
  1. Drizzle the ganache over the bundt cake, pouring over the top and letting it pool slowly down the sides. Arrange the strawberries on top, and let the ganache set. Serve cake the day it is assembled. Any leftovers should be covered tightly in plastic wrap and kept in the refrigerator. I've read that placing a piece of sliced bread over the cut ends will help it stay fresh. Be sure to put plastic wrap over cut edges well to keep the cake moist. Enjoy!
  2. This is the piece I set aside for my mother-in-law. She was already in bed when Mr. B took it over to her. I'm waiting for my critique in the morning.
Recipe Notes

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Drizzle the ganache over the bundt cake, pouring over the top and letting it pool slowly down the sides. Arrange the strawberries on top, and let the ganache set.

NOTES

Make sure to find the most attractive, fresh, firm strawberries to use for dipping and decorating.

Use the best quality white chocolate that you can afford for this recipe, the chocolate really is a focal point in this cake.  If you can find white chocolate made specifically for melting, that’s probably an easier way to go.

Remember,  this  cake can be made in "sections".  I baked the cake one day, let it cool completely and wrapped tightly in plastic and kept  it at room temperature until putting it all together.  The next day, I dipped the strawberries, made the white Chocolate Ganache and assembled shortly before serving.  It was well received.

If you aren’t sure whether your ganache is at the perfect consistency for drizzling on the cake, you can test it by pouring a little bit on and seeing how it flows down the side. If it's too liquid, you can chill the ganache in the fridge for about 5 minutes.  If you end up getting it a little too thick, microwave it for 5-10 seconds, just until it’s reached the right consistency.  It should drip down the sides of the cake easily, but not too fast.

Decorate with your beautiful dipped  strawberries and fight over who gets the biggest piece.  🐝💜

Strawberries

The garden strawberry (or simply strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria, collectively known as the strawberry.   It is cultivated worldwide for its fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as preserves, juice, pies, ice creams, milkshakes, and chocolates. Artificial strawberry flavorings and aromas are also widely used in many products like lip gloss, candy, hand sanitizers, perfume, and many others.

The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry (Fragaria vesca), which was the first strawberry species cultivated in the early 17th century.

The strawberry is not, from a botanical point of view, a berry. Technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries. Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.

Fresh summer strawberries are one of the most popular, refreshing, and healthy treats on the planet. They also appear to carry a number of health benefits.

Today, there are over 600 varieties of strawberries. The sweet, slightly tart berries rank among the top 10 fruits and vegetables for antioxidant content.

The benefits of consuming fruits and vegetables of all kinds, including strawberries, are varied. As plant food consumption goes up, the risk of heart disease, diabetes, and cancer goes down.

A high intake of fruits and vegetables is also associated with healthy skin and hair, increased energy, and lower weight. Increasing consumption of fruits and vegetables significantly decreases the risk of obesity and overall mortality.

Wikipedia

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 <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page</a>.

 

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#BundtBakers White Chocolate Bundt Cake With Raspberry Glaze And Fresh Raspberries

Since I decided to make an extra special cake for our anniversary, I really wanted to make the tastiest cake in my repertoire. This recipe is adapted from both Bettycrocker.com and Food.com. I put it all together and baked it up in my new Bundt pan that I’ve been coveting since I first saw it. Hopefully, you’ll agree this bundt is spectacular.

Our theme for February is “Red”.  In addition to St. Valentines Day, its Mr. B’s and my anniversary on February 10, so this cake was an extra special treat for me to research, prepare and enjoy.

Heartfelt appreciation  to Wendy Klik  from  A Day in the Life on the Farm for this “red” treat.  I really had a good time deciding which cake to make and the choice was not easy.  I had a good idea of what I wanted for the finished cake and drew from a couple different recipes to make this, my own creation.

At this time, I would like to add that while it may appear difficult with a long list of ingredients, it is really straightforward.  And even though a tad labor intensive,  it is WELL worth it.  It’s quite delicious and perfect for any celebration.

#BundtBakers White Chocolate Bundt Cake With Raspberry Glaze And Fresh Raspberries
Print Recipe
A beautiful, lightly almond-scented, white chocolate bundt cake with luscious white chocolate baked throughout the cake itself and a white chocolate ganache decoratively drizzled on top. Finished with a raspberry glaze, and dollops of whipped cream and fresh raspberries to complete my masterpiece. It's rich, chocolaty and fabulous, in my opinion.
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
#BundtBakers White Chocolate Bundt Cake With Raspberry Glaze And Fresh Raspberries
Print Recipe
A beautiful, lightly almond-scented, white chocolate bundt cake with luscious white chocolate baked throughout the cake itself and a white chocolate ganache decoratively drizzled on top. Finished with a raspberry glaze, and dollops of whipped cream and fresh raspberries to complete my masterpiece. It's rich, chocolaty and fabulous, in my opinion.
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
Ingredients
The Bundt cake
White Chocolate Ganache
Raspberry Glaze
Topping
Servings: Servings
Instructions
White Chocolate Bundt Cake
  1. Preheat oven to 350º degrees. Prepare a 10-inch Bundt pan with homemade cake release or use food release spray for baking, and dust with two tablespoons sugar. Be sure to tap out the excess sugar. I was not careful enough, in my opinion. And it looks like excess flour caked on the Bundt. It's actually sugar not tapped out. While it may appear a bit unsightly, it will only sweeten the finished Bundt. The sugar coating adds a very nice crunch to the finished cake. Here is my spectacular new Bundt cake pan. Don't you just love the final, gorgeous Bundt cake it produces?
  2. In a medium bowl, combine flour, baking powder, salt and baking powder. Set aside.
  3. Chop 8 ounces of baking white chocolate. Reserve 4 ounces of the chopped chocolate to be added to the cake before baking. Melt the other 4 ounces and set aside.
  4. In the mixing bowl of your stand mixer, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, incorporating well after each addition.
  5. Stir extracts and the melted white chocolate and flour mixture into the creamed mixture alternating with the sour cream. Beat just until combined.
  6. Pour 1/3 of the batter into your prepared bundt cake pan. Sprinkle 1/2 of the reserved chopped white chocolate on top of the batter. Repeat and Pour the remaining (1/3) batter on top.
  7. Bake for 55 to 60 minutes or until your cake tester comes out clean. I turned the pan at 30 minutes to facilitate an even bake.
  8. Let cake cool in pan for 15 minutes, then remove from pan to a rack and allow to cool completely.
White Chocolate Ganache
  1. Place 8 ounces of chopped white chocolate baking bar pieces in a small bowl, set aside
  2. Bring 1/2 Cup whipping cream and 1 Tablespoon butter just to a boil.
  3. Pour over chopped white chocolate pieces and stir until smooth. Cool completely, about 5 minutes. Then refrigerate 1 hour until thoroughly chilled
Raspberry Glaze
  1. Place a strainer over a saucepan; pour thawed raspberries into strainer and press the berries with the back of a spoon through the strainer to remove seeds. Discard seeds.
  2. Stir Raspberry juice with cornstarch and sugar. Blend well and cook over medium heat until the mixture boils and thickens, STIRRING CONSTANTLY. The raspberry juice is a bit tart so I added a touch of sugar. The remaining tart flavor is a nice balance to the sweet cake. Cool about 30 minutes or until completely cooled.
Assembly
  1. Drizzle melted and cooled white chocolate ganache over the bundt cake and give it awhile to set up. Then, spread the raspberry glaze on top of the ganache. Refrigerate at least 30 minutes before serving
Serving my masterpiece
  1. Whip 1 cup heavy whipping cream, add sugar to taste and 1/2 teaspoon vanilla extract until stiff peaks form.
  2. Add dollops of whipped cream over the glaze and finish with fresh raspberries. Serve and enjoy your masterpiece.
Recipe Notes

~The History Channel~

Every February 14, across the United States and in other places around the world, candy, flowers and gifts are exchanged between loved ones, all in the name of St. Valentine. But who is this mysterious saint, and where did these traditions come from? Find out about the history of this centuries-old holiday, from ancient Roman rituals to the customs of Victorian England.

THE LEGEND OF ST. VALENTINE

The history of Valentine’s Day–and the story of its patron saint–is shrouded in mystery. We do know that February has long been celebrated as a month of romance, and that St. Valentine’s Day, as we know it today, contains vestiges of both Christian and ancient Roman tradition. But who was Saint Valentine, and how did he become associated with this ancient rite?

Did You Know?
Approximately 150 million Valentine's Day cards are exchanged annually, making Valentine's Day the second most popular card-sending holiday after Christmas.

The Catholic Church recognizes at least three different saints named Valentine or Valentinus, all of whom were martyred. One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine’s actions were discovered, Claudius ordered that he be put to death.

Other stories suggest that Valentine may have been killed for attempting to help Christians escape harsh Roman prisons, where they were often beaten and tortured. According to one legend, an imprisoned Valentine actually sent the first “valentine” greeting himself after he fell in love with a young girl–possibly his jailor’s daughter–who visited him during his confinement. Before his death, it is alleged that he wrote her a letter signed “From your Valentine,” an expression that is still in use today. Although the truth behind the Valentine legends is murky, the stories all emphasize his appeal as a sympathetic, heroic and–most importantly–romantic figure. By the Middle Ages, perhaps thanks to this reputation, Valentine would become one of the most popular saints in England and France.

ORIGINS OF VALENTINE’S DAY: A PAGAN FESTIVAL IN FEBRUARY

While some believe that Valentine’s Day is celebrated in the middle of February to commemorate the anniversary of Valentine’s death or burial–which probably occurred around A.D. 270–others claim that the Christian church may have decided to place St. Valentine’s feast day in the middle of February in an effort to “Christianize” the pagan celebration of Lupercalia. Celebrated at the ides of February, or February 15, Lupercalia was a fertility festival dedicated to Faunus, the Roman god of agriculture, as well as to the Roman founders Romulus and Remus.

To begin the festival, members of the Luperci, an order of Roman priests, would gather at a sacred cave where the infants Romulus and Remus, the founders of Rome, were believed to have been cared for by a she-wolf or lupa. The priests would sacrifice a goat, for fertility, and a dog, for purification. They would then strip the goat’s hide into strips, dip them into the sacrificial blood and take to the streets, gently slapping both women and crop fields with the goat hide. Far from being fearful, Roman women welcomed the touch of the hides because it was believed to make them more fertile in the coming year. Later in the day, according to legend, all the young women in the city would place their names in a big urn. The city’s bachelors would each choose a name and become paired for the year with his chosen woman. These matches often ended in marriage.

VALENTINE’S DAY: A DAY OF ROMANCE

Lupercalia survived the initial rise of Christianity and but was outlawed—as it was deemed “un-Christian”–at the end of the 5th century, when Pope Gelasius declared February 14 as St. Valentine’s Day. It was not until much later, however, that the day became definitively associated with love. During the Middle Ages, it was commonly believed in France and England that February 14 was the beginning of birds’ mating season, which added to the idea that the middle of Valentine’s Day should be a day for romance.

Valentine greetings were popular as far back as the Middle Ages, though written Valentine’s didn’t begin to appear until after 1400. The oldest known valentine still in existence today was a poem written in 1415 by Charles, Duke of Orleans, to his wife while he was imprisoned in the Tower of London following his capture at the Battle of Agincourt. (The greeting is now part of the manuscript collection of the British Library in London, England.) Several years later, it is believed that King Henry V hired a writer named John Lydgate to compose a valentine note to Catherine of Valois.

TYPICAL VALENTINE’S DAY GREETINGS

In addition to the United States, Valentine’s Day is celebrated in Canada, Mexico, the United Kingdom, France and Australia. In Great Britain, Valentine’s Day began to be popularly celebrated around the 17th century. By the middle of the 18th, it was common for friends and lovers of all social classes to exchange small tokens of affection or handwritten notes, and by 1900 printed cards began to replace written letters due to improvements in printing technology. Ready-made cards were an easy way for people to express their emotions in a time when direct expression of one’s feelings was discouraged. Cheaper postage rates also contributed to an increase in the popularity of sending Valentine’s Day greetings.

Americans probably began exchanging hand-made valentines in the early 1700s. In the 1840s, Esther A. Howland began selling the first mass-produced valentines in America. Howland, known as the “Mother of the Valentine,” made elaborate creations with real lace, ribbons and colorful pictures known as “scrap.” Today, according to the Greeting Card Association, an estimated 1 billion Valentine’s Day cards are sent each year, making Valentine’s Day the second largest card-sending holiday of the year. (An estimated 2.6 billion cards are sent for Christmas.) Women purchase approximately 85 percent of all valentines. 💜

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#BUNDT BAKERS SOUR CREAM CRANBERRY POUND CAKE ~ CORRECTED

I think cranberries are “cheerful”. Whenever I see them used in recipes, I find myself wanting to bake something tasty. Cranberries are tangy and really enhance any recipes they’re used in. This month will be especially fun for me.

I love baking with cranberries, either dried cranberries or fresh.  I love everything about them, the color, the flavor and sometimes a little crunch.  Anything that contains cranberries just looks, feels and tastes like Christmas to me.  Combine my cranberry love plus my deep, deep love of cake – any kind is okay and this little cranberry dream can be on your serving plate within a couple hours.  

Much gratitude to Laura from Baking in Pajamas.  This yummy theme is brought to the rest of us #BundtBakers from her.   Coming up with a theme and preparing the lists looks to be ALOT of work.  Thanks Laura, I’ve been looking forward to your theme right after you declared it.  I hope everyone else is as excited as I am.

#BUNDT BAKERS SOUR CREAM CRANBERRY POUND CAKE
Print Recipe
This delightful Bundt is quite easily described. The cranberries are a bit tart {as they should be}, contrasted with the perfect sweet cake, highlighted with notes of orange. It's simple to put together, all ingredients are readily accessible, and the total cake is a tasty result of everything together. I love how gorgeous it looked when removed from the pan, the pale cake and the bright cranberries really compliment each other to, may I say, perfection. I will definitely make this bundt again. I plan to freeze a few bags of the fresh cranberries. Be sure to bake the muffins for only about half the time of the full cake. This recipe was more than enough for a 10 inch bundt with enough left for 3 large muss ins which also baked up beautifully.
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
#BUNDT BAKERS SOUR CREAM CRANBERRY POUND CAKE
Print Recipe
This delightful Bundt is quite easily described. The cranberries are a bit tart {as they should be}, contrasted with the perfect sweet cake, highlighted with notes of orange. It's simple to put together, all ingredients are readily accessible, and the total cake is a tasty result of everything together. I love how gorgeous it looked when removed from the pan, the pale cake and the bright cranberries really compliment each other to, may I say, perfection. I will definitely make this bundt again. I plan to freeze a few bags of the fresh cranberries. Be sure to bake the muffins for only about half the time of the full cake. This recipe was more than enough for a 10 inch bundt with enough left for 3 large muss ins which also baked up beautifully.
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
Ingredients
Servings: Bundt + 3 large muffins
Instructions
  1. In a large bowl, sift the flour and baking soda. Set aside
  2. Cream butter in your stand mixer, add sugar slowly, beating constantly.
  3. Add 6 eggs, one at a time and blending well after each addition.
  4. Stir in sour cream
  5. Add the flour mixture, about 1/2 cup at a time.
  6. Stir in orange extract, zest from one orange, and the fresh cranberries.
  7. Pour into prepared 10 inch bundt cake pan
  8. Bake at 325º for 90 minutes.
  9. Cool in pan 5 minutes.
  10. While still warm, glaze with 1 C confectioners sugar mixed with the juice of one orange.
Recipe Notes

Before we get into anything else, this recipe was modified from Served Up With Love.

As America's Original Superfruit ™, Native Americans used the cranberries as a staple as early as 1550. They ate cranberries fresh, ground, or mashed with cornmeal and baked it into bread. They also mixed berries with wild game and melted fat to form pemmican, a survival ration for the winter months. Maple sugar or honey was used to sweeten the berry's tangy flavor.

By 1620 Pilgrims learned how to use cranberries from the Native Americans. There are several theories of how the berry was named. German and Dutch settlers named the berry "crane-berry" because it appeared to be the favorite food of cranes or the blossom resembles the head and neck of an English crane. Eventually "crane-berry" was shortened to cranberry. By 1683 cranberry juice was made by the settlers.

The uses of cranberries is extensive — American whalers and mariners carried cranberries onboard to prevent scurvy while Indians brewed cranberry poultices to draw poison from arrow wounds and in tea to calm nerves as well as using the juice as a dye.

In Massachusetts, in 1816 Captain Henry Hall became the first to cultivate cranberries in Dennis, Massachusetts. He noticed that cranberries grew better when sand blew over them.

Wisconsin

In Wisconsin, around 1860 Edwards Sackett of Sackett Harbor, New York came to Berlin, Wisconsin to inspect some land. He found 700 acres of wild cranberry vines and decided to cultivate his bogs. He sold his cranberries in Chicago for about $15 a barrel. The cranberry is now Wisconsin's state fruit.  🐝💜

~Wikipedia

BundtBakers

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

 

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#BUNDTBAKERS FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE

National Bundt Day comes around each year on November 15th. It was originally proclaimed by the Governor of Minnesota in honor of Nordic Ware’s 60th anniversary, making 2016 the eleventh annual Minnesota Bundt Day, while coinciding with National Bundt Day! It is the perfect time of year since most families are pulling out recipes, preheating the oven and baking more than ever!

img_0885


🐝 I’ve never been a big fan of cooked pears so this topic presented me with a real challenge.   I thought that out of all the recipes I reviewed, I might actually enjoy not only making this cake but eating it too. I must thank Lauren Everson from Sew You Think You Can Cook for this interesting theme. I think this will be a refreshing change from my usual baked treats. Thanks Lauren and though it’s a bit early, Happy Thanksgiving 🦃 to you and all the other #BundtBakers 🍁.   Also, thanks for your help, I didn’t realize I was in the wrong spot.  This recipe has been adapted from Taste of the South magazine.  Thanks for this creative and unique recipe.  I plan to enjoy the taste of Fall.

As an aside, I actually made my own cake release.  It’s simply equal parts of shortening; flour, and oil.  I used coconut oil for the health properties it contains.  BTW, it works.

#BUNDTBAKERS FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE
Print Recipe
I chose to actually make this cake on National Bundt Cake Day to ensure an especially tasty cake. So far, so good. The aroma was a welcome fragrance, reminiscent of Fall. This theme was a proven success. This was a very simple recipe but with a complex flavor. It's really very tasty {and I dislike cooked pears}. I'm pretty sure all who make it will enjoy it.
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
#BUNDTBAKERS FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE
Print Recipe
I chose to actually make this cake on National Bundt Cake Day to ensure an especially tasty cake. So far, so good. The aroma was a welcome fragrance, reminiscent of Fall. This theme was a proven success. This was a very simple recipe but with a complex flavor. It's really very tasty {and I dislike cooked pears}. I'm pretty sure all who make it will enjoy it.
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
Ingredients
FOR THE CAKE
CREAMY VANILLA GLAZE
Servings: People
Instructions
THE CAKE
  1. Preheat oven to 325º F; prepare a 15 cup Bundt pan with cake release, home made or purchased
  2. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, ginger and cardamom. Whisk until well mixed.
  3. Make a well in the dry ingredenients; add eggs, continue whisking to combine.
  4. Gradually add canola oil. Fold in pear 🍐, vanilla and orange zest. Continue stirrng until well combined. Pour batter into prepared bundt cake pan and smooth with the back of a metal spoon.
  5. Bake for 1 hour and 15 minutes or until your cake tester comes out clean.
  6. Allow the cake to cool in the pan on a wire rack for 20 minutes. Invert cake onto a rack and cool completely. Drizzle with Creamy Vanilla Glaze, if desired.
CREAMY VANILLA GLAZE
  1. In a small saucepan, bring brown sugar, cream, butter, vanilla and salt. Bring to a boil over medium~high heat.
  2. Cook, whisking constantly for one minute. Remove from heat and let cool completely. Gradually whisk in confectioners sugar. Pour Glaze over cooled cake.
Recipe Notes

NATIONAL BUNDT DAY ~ NOVEMBER 15

Bundt Cake

A Bundt cake /bʌnt/ is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.

Etymology:

The Bundt cake derives in part from a European brioche-like cake called Gugelhupf which was particularly popular among Jewish communities in parts of Germany, Austria and Poland. In the north of Germany Gugelhupf is traditionally known as Bundkuchen (German pronunciation: [ˈbʊntkuːxn̩]), a name formed by joining the two words Bund and Kuchen (cake).

Opinions differ as to the significance of the word Bund. One possibility is that it means "bunch" or "bundle", and refers to the way the dough is bundled around the tubed center of the pan. Another source suggests that it describes the banded appearance given to the cake by the fluted sides of the pan, similar to a tied sheaf or bundle of wheat. Some authors have

Uses of the word bund outside of Europe to describe cakes can be found in Jewish-American cookbooks from around the start of the 20th century. The alternative spelling "bundte" also appears in a recipe as early as 1901.

Design

Bundt-style pans can be made of silicone and metal. Bundt cakes do not conform to any single recipe; instead their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or "chimney" which leaves a cylindrical hole through the center of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during cooking. The shape is similar to that of the earlier European Gugelhupf or Bundkuchen. A Gugelhupf differs from contemporary Bundt-style cakes in that it follows a particular yeast-based recipe, with fruit and nuts, and is often deeper in shape and more decorative. Also similar in shape is the Eastern European Babka, dating from early 18th century Poland. While Babka is associated with Jewish culture, Bundt cake is firmly set in Christian tradition and is traditionally baked for Christmas and Easter. Today, there is no recipe for "Bundt cake". Anything can be baked in a Bundt-style pan, and is. Recipes range from Pine Nut and Chili cakes to ice cream and fruit concoctions. And, Bundt-style pan design has expanded beyond the original fluted ring to today's designs of skylines, octopus and cathedrals, all with the requisite hole in the center of the pan made by Nordic Ware and others. Since a toroidal cake is rather difficult to frost, Bundt cakes are typically either dusted with powdered sugar, drizzle-glazed, or served undecorated. Recipes specifically designed for Bundt pans often have a baked-in filling; Bundt pound cakes are also common.

Since the name "Bundt" is a trademark, similar pans are often sold as "fluted tube pans" or given other similar descriptive titles. The trademark holder Nordic Ware only produces Bundt pans in aluminum, but similar fluted pans are available in other materials.

Rise to Popularity:

The people credited with popularizing the Bundt cake are American businessman H. David Dalquist and his brother Mark S. Dalquist, who co-founded cookware company Nordic Ware based in St. Louis Park, Minnesota. In the late 1940s, Rose Joshua and Fannie Schanfield, friends and members of the Minneapolis Jewish-American Hadassah Society approached Dalquist asking if he could produce a modern version of a traditional cast iron Gugelhupf dish. Dalquist and company engineer Don Nygren designed a cast aluminum version which Nordic Ware then made a small production run of in 1950. In order to successfully trademark the pans, a "t" was added to the word "Bund". A number of the original Bundt pans now reside in the Smithsonian collection.

Initially, the Bundt pan sold so poorly that Nordic Ware considered discontinuing it. The product received a boost when it was mentioned in the New Good Housekeeping Cookbook in 1963, but did not gain real popularity until 1966, when a Bundt cake called the "Tunnel of Fudge", baked by Ella Helfrich, took second place at the annual Pillsbury Bake-Off and won its baker $5,000. The resulting publicity resulted in more than 200,000 requests to Pillsbury for Bundt pans and soon led to the Bundt pan surpassing the tin Jell-O mold as the most-sold pan in the United States. In the 1970s Pillsbury licensed the name Bundt from Nordic Ware and for a while sold a range of Bundt cake mixes.

To date, more than 60 million Bundt pans have been sold by Nordic Ware across North America. 💜 ~Wikipedia

And don’t forget to take a peek at what other talented bakers have baked this month:

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 <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page</a>.

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#ISW SCONE WEEK 2017 CLASSIC SNICKERS SCONES

Once again I found time to work with my favorite media, scones! For me, baking can be a very creative outlet . Above all other recipes, scones are my most adored. They come together easily and the final result is always delicious; scone recipes are quite varied from savory to cream scones to sweet scones. I especially love how scone recipes can be slightly altered, yet produce something all together unique.

This recipe is for a very dear friend’s {EXTREMELY BELATED} Birthday gift.  It is a special request scone and I know she and her Mom will really enjoy them.  I’m no longer able to jump in the car and go to Michael’s to pick up a nice presentation box and lace doily to help your scones look  more festive.   These scones barely made it out of the oven before Mr. B was asking for a sample.  While I made them specifically for my friend, I’m sure she won’t miss one or two.  I had to fight him off long enough so I could make the milk chocolate ganache.   The milk chocolate added another flavor layer to these already delicious scones.

#ISW 2017 CLASSIC SNICKERS SCONES
Print Recipe
These are light, tender and fabulous. They looked quite lovely in the presentation box. They came together quickly and although grating frozen butter was a bit of a nuisance, it made a world of difference. I think I'll continue using this technique for all my future scones. I'm going to try to use my food processor to grate the butter. A bit more to clean up after but it would certainly streamline preparing the scones for the oven. The glaze is so tasty I was tempted to eat it right out of the bowl. I highly recommend giving these a try, they are well worth the small effort they require.
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
#ISW 2017 CLASSIC SNICKERS SCONES
Print Recipe
These are light, tender and fabulous. They looked quite lovely in the presentation box. They came together quickly and although grating frozen butter was a bit of a nuisance, it made a world of difference. I think I'll continue using this technique for all my future scones. I'm going to try to use my food processor to grate the butter. A bit more to clean up after but it would certainly streamline preparing the scones for the oven. The glaze is so tasty I was tempted to eat it right out of the bowl. I highly recommend giving these a try, they are well worth the small effort they require.
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
Ingredients
Classic Snickers Scones
Milk Chocolate Glaze
  • 4 Ounces Milk chocolate Chopped
  • 1/2 Teaspoon Shortening I used solid coconut oil.
  • snickers Finely chopped for decoration and just an excuse to add more candy bar
Servings: Mini Scones
Instructions
  1. Preheat oven to 450º F and line a cookie sheet with parchment or use a silpat mat
  2. Stir together the flour, sugar, baking powder, baking soda and salt.
  3. Grate the frozen butter on the large holes of a box grater. I tried this method last year, and it worked like a dream. Mix the flour and frozen butter with your fingers until well combined and crumbly.
  4. Whisk together the egg, buttermilk and Vanilla Bean Paste. Pour into the flour/butter mixture and stir until, until combined. The dough should look very shaggy.. Fold in the frozen, chopped Snickers.
  5. Place tablespoons of the shaggy dough into a prepared scone pan. Mine is a mini scone pan I'm particularly fond of.
  6. If any Snickers are poking out of the dough, poke them back in to avoid the caramel oozing and burning while baking.
  7. Bake for 15 to 20 minutes, until golden. After 10 minutes, switch the scone pan around so the front becomes the back. Remove from baking sheet or pan and allow to cool on a wire cooling rack.
  8. While the scones are cooling, make the glaze. Melt the chopped milk chocolate and coconut oil (solid) in the microwave on 50% power for 30 second intervals. Stir after each interval, until melted. Drizzle lavishly delicious glaze over baked scones. Sprinkle finely chopped, frozen, Snickers over the milk chocolate glaze. [sheer perfection}. Even though they are a gift, I'm going to snatch a couple for my evening tea. Can't wait.
Recipe Notes

I have  always been a fan of Snickers candy bars but when they started producing  them with different nuts, I just about lost it.  My personal choice is still Almond Snickers but I'm crazy about this candy bar in any flavor.  There is no better way to enjoy them when baked into a light, flakey scone..  They are after all "a bit of Heaven in your hand" (to quote a very bright gal, me).  This recipe gave me 20 mini scones plus an additional four on a baking sheet.  They are so rich and delectable that a mini scone is just right to satisfy, but, two are just that much tastier.🐝💜

A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash.  The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.

The pronunciation of the word within the English-speaking world varies. According to one academic study, two-thirds of the British population pronounce it /ˈskɒn/ (rhymes with gone) with the preference rising to 99% in the Scottish population.  This is also the pronunciation in Ulster, as well as among Australians and Canadians. Others, including natives of the Republic of Ireland and the United States, pronounce the word as /ˈskoʊn/ (rhymes with tone).  British dictionaries usually show the /ˈskɒn/ form as the preferred pronunciation, while recognising the /ˈskoʊn/ form.

The Oxford Dictionaries explain that there are also regional and class differences in England connected with the different pronunciations:

There are two possible pronunciations of the word scone: the first rhymes with gone and the second rhymes with tone. In US English, the pronunciation rhyming with tone is more common. In British English, the two pronunciations traditionally have different regional and class associations, with the first pronunciation associated with the north of England, while the second is associated with the south.

The difference in pronunciation is alluded to in a poem:

I asked the maid in dulcet tone
To order me a buttered scone;
The silly girl has been and gone
And ordered me a buttered scone.

The Oxford English Dictionary reports that the first mention of the word was in 1513. Origin of the word scone is obscure and may, in fact, derive from different sources. That is, the classic Scottish scone which, according to Sheila MacNiven Cameron in The Highlander's Cookbook, originated as a bannock cut into pieces; and the Dutch schoonbrood or "spoonbread" (very similar to the drop scone); and possibly other, similar and similarly named quick breads, may have made their way onto the British tea table, where their similar names merged into one.

Thus, scone may derive from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and brood (bread),  and/or it may also derive from the Scots Gaelic term sgonn meaning a shapeless mass or large mouthful. The Middle Low German term schöne meaning fine bread may also have played a role in the origination of this word. And if the explanation put forward by Sheila MacNiven Cameron be true, the word may also be based on the town of Scone (/ˈskuːn/) (Scots: Scuin, Scottish Gaelic: Sgàin) in Scotland, the ancient capital of that country – where Scottish monarchs were still crowned, even after the capital was moved to Perth, then to Edinburgh (and on whose Scone Stone the monarchs of the United Kingdom are still crowned today).  I found information on line and looked into, applied and was accepted as a Scone.  So, I am a Scone.

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#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE

This is my second try this month, I don’t know how it happened but in my opinion, my first one was not suitable for anything other than the garbage disposal. It very well could have been Operator error. This one went together nice and smooth. While the ingredient list may make seem intimidating, it’s really very easy to pull this delicious bundt cake out of your own oven.

This tasty morsel has been adapted from Baked by Rachel and I want to thank her for this little beauty.   Our theme this month is apples. I know there are hundreds of Apple bundt cake recipes but this one really struck me. Maybe it’s  the spice combinations but I couldn’t resist.   Thanks and much gratitude to Wendy of A Day In The Life On A Farm. Apples is such a nice idea since they are so versatile to work with. Lots and lots of recipes. The hard part was choosing the one for me to bake and enjoy.  Good job Wendy!

 

#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE
Print Recipe
This one made the kitchen smell fabulous. Ohhh~Kay, here she is. After only two attempts, this one came out beautifully. I was pretty disheartened when my first attempt failed so miserably. But, going forward, with plenty of determination, a second recipe and plenty of time, it turned out alright. This cake is sweet, tender, flavorful and spicey. I would have no problem offering it as an alternative to pumpkin pie; move over Thanksgiving for something different and delicious.
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE
Print Recipe
This one made the kitchen smell fabulous. Ohhh~Kay, here she is. After only two attempts, this one came out beautifully. I was pretty disheartened when my first attempt failed so miserably. But, going forward, with plenty of determination, a second recipe and plenty of time, it turned out alright. This cake is sweet, tender, flavorful and spicey. I would have no problem offering it as an alternative to pumpkin pie; move over Thanksgiving for something different and delicious.
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Ingredients
The Filling
The Cake
The Praline Frosting
Servings: Large Bundt
Instructions
Filling
  1. Preheat oven to 300º F
  2. To make the filling. Add cream cheese, butter, and sugar to the bowl of your stand mixer, fitted with paddle attachment
  3. Beat at medium speed until well combined and smooth.
  4. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.
  5. Place the pecans on a rimmed baking sheet and toast in the oven for about 10 minutes or just until fragrant. Remove baking sheet to a wire rack to cool.
  6. In a large bowl, whisk the flour, both sugars, the cinnamon, salt, baking soda, nutmeg and allspice together.
  7. Add the eggs, oil, applesauce and vanilla and mix just until combined. It is recommended to use a whisk then switch to a spatula.
  8. Fold in the toasted pecans and chopped apples until distributed throughout the batter.
  9. Spoon 1/2 to 2/3 of the cake batter into the prepared bundt cake. Top evenly with cream cheese filling leaving a 1 inch border around the edge of the pan. This can be a little tricky, just do your best. Use a thin paring knife to swirl the cream cheese filling with the cake batter, just a few times ~ less is more. Top the filling with the rest of the cake batter.
  10. Bake at 300ºF for 30 minutes then increase the heat to 350ºF for an additional 45 minutes or until your cake tester comes out clean.
  11. Transfer the cake pan to a cooling rack for about 15 minutes, then invert cake onto a cooling rack and allow to cool completely {at least 2 hours}
Frosting
  1. Combine brown sugar, butter, and milk into a saucepan. Set over medium heat and bring to a boil, whisking almost constantly. Boil for 1 minute whisking constantly.
  2. Remove the pan from the heat and stir in the vanilla.
  3. Whisk in the confectioners sugar, a little at a time until it is completely incorporated and the frosting is smooth.
  4. Gently stir the frosting until it starts to thicken, then pour it over the cooled cake. The frosting will set up quickly, so don't make it in advance. Also be very careful as I am sporting a small scar from my last praline recipe.
  5. Be certain to wait until the cake has cooled completely {at least 2 hours} before starting the frosting as it sets up quickly. Garnish with extra pecans if desired.
Recipe Notes

Johnny Appleseed
John Chapman (September 26, 1774 – March 18, 1845), often called Johnny Appleseed, was an American pioneer nurseryman who introduced apple trees to large parts of Pennsylvania, Ontario, Ohio, Indiana, and Illinois, as well as the northern counties of present-day West Virginia.
Parent(s)‎: ‎Nathaniel Chapman; Elizabeth Simonds‎
Nationality‎: ‎American‎
Occupation‎: ‎Missionary and gardener‎ 💜

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BundtBakers

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

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#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE

While this cake was baking, the house was filled with the most enticing aroma. When working with culinary lavender, it’s best to remember that a little goes a long way. If you use too much it just tastes like perfume.

This month’s theme is Secret Garden, and  I want to give an appreciative shout out to Sue Lau of ~A Palatable Pastime~ for this ingenious and fun theme.  Well done Sue, many thanks.  I really enjoyed this particular theme and had a lot of fun with it.

In my previous home in Southern California, I had an absolutely lovely garden.  I had a huge lavender field in one corner, an English garden filled with all my favorite herbs, and a long side garden filled with flavored and aromatic geraniums; several varieties of mint along my back fence and just one rose bush.  I am not able to have a garden like that here in Arizona and I miss it all, every day.

My point was I loved my garden and harvested mint and herbs on a daily basis.  But my lavender, oh my lavender was not only my cat’s favorite spot, but it was, in my opinion, quite gorgeous.  I had lavender “everything”, sugar, salt, jelly and anything else that was edible lavender. So now, “My Secret Garden” is only in my heart and just a memory.

#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE
Print Recipe
A very tender, aromatic and unusually flavored cake. I baked it in my rose Bundt pan so there was a bit of very tasty crunch which was a nice surprise. This cake was not difficult, nor did it require a great deal of time to put together. It was well~received with various exclamations of satisfaction and compliments. I will make this again for special occasions or at the request of family. The flavor was a little sophisticated but perfect for special occasions, holidays or everyday as well.
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE
Print Recipe
A very tender, aromatic and unusually flavored cake. I baked it in my rose Bundt pan so there was a bit of very tasty crunch which was a nice surprise. This cake was not difficult, nor did it require a great deal of time to put together. It was well~received with various exclamations of satisfaction and compliments. I will make this again for special occasions or at the request of family. The flavor was a little sophisticated but perfect for special occasions, holidays or everyday as well.
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Ingredients
Servings: Bundt Cake
Instructions
The Bundt Cake
  1. Use your favorite cake pan release in a 10 inch bundt cake pan and sprinkle with sugar. Set aside.
  2. Place 1/2 cup sugar, almonds, and 1 teaspoon lavender in a food processor, cover and process until finely ground.
  3. In a large bowl, cream butter and remaining sugar until light and fluffy; beat in processed almond and lavender mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a small bowl, combine sour cream and half~and~half. Combine the flour, baking soda and salt, sift and add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
  5. Pour into prepared pan. Bake at 300º F for 30 minutes then raise temperature to 325 F for an additional 30~35 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Glaze Drizzle
  1. For drizzle, in a small bowl, make a tisane combining lavender buds and hot water. Cover and let steep for 5 minutes. Strain, discarding lavender buds. {alternate glaze recipe follows directly below}.
  2. In another small bowl, Combine confectioners sugar, the almond extract and enough half~and~half to reach desired consistency. Garnish with additional lavender buds if desired.
Recipe Notes

The Bundt pan was invented in the 1950s by a man named H. David Dalquist. The pan was based on a traditional ceramic dish with a similar ringed shape. Though Dalquist's version was lighter and easier to use than the clunky previous version, sales were disappointing.

Then, in 1966, a woman named Ella Helfrich took second place in the annual Pillsbury Bake-Off with her recipe for Tunnel of Fudge Cake. The walnut-filled, chocolate-glazed cake had a ring of gooey fudge at its center. Eating a slice was reminiscent of indulging in under-baked brownie batter. Helfrich's cake was an overnight sensation. Pillsbury received more than 200,000 requests for the pan she used, and Dalquist's company went into overtime production. Today, more than 50 million Bundt pans have been sold around the world. They come in a multitude of sizes, shapes and specialty cakes.

Instead  of a lavender tisane for the glaze, I added almond extract which gave the cake a mild but tasty addition.  I think the next time I might reduce the amount of lavender because although I loved it this way,  I felt one more lavender bud might just be too much.  At 3 teaspoons of lavender, I felt it put the cake just at the borderline.  I would make it exactly the same as well depending on my guests tastes.  This would be a fine addition to any tea. 💜

LINK LIST

BundtBakers

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

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# BUNDT BAKERS CHOCOLATE PEANUT BUTTER BUNDT CAKE WITH ESPRESSO~PEANUT BUTTER GLAZE

The theme this month is Retro Desserts Recreated as a Bundt. While I was writing this recipe, I began thinking how subjective the term “comfort food” is. This one is going to become one of my all~time favorites based on childhood memories alone. But tasting that long~forgotten mingle of flavors was very special for me.

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. http://www.pinterest.com/flpl/bundtbakers/

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When I was a young girl, my mother was simply not a baker.  My dear Aunt Jeanne was the baker.  She was well~known in Jamestown, New York for her cookies in particular.   At Christmas, she would always send a coffee can full of her delicate and delightful array.  We waited anxiously for that coffee can to arrive, then we devoured them.

As we got older, us kids would make the baked goods, cookies with the recipe from the back of the morsels bag, or boxed cakes for birthdays and holidays.

But every now and then, strictly from memory, my Mom would make a chocolate cake from scratch .  I think she always put some strong black coffee in the mix and then she would make a peanut butter/coffee icing.  Those cakes were “the best”.  After you had a piece, you were full for hours.  The cakes were always heavy but tasty.  I don’t think she knew what a sifter was for.

So when I saw this recipe, I immediately thought of her and those rare baking moments we shared, with great joy.  With a smidgen of tweaks and twists, I was off and running to smell those Heavenly aromas coming from my own kitchen.

#BUNDT BAKERS CHOCOLATE PEANUT BUTTER BUNDT CAKE WITH ESPRESSO~PEANUT BUTTER GLAZE
Print Recipe
Chocolate, peanut butter marbeled bundt cake with an espresso~peanut butter glaze. And a few filled cupcakes too.
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
#BUNDT BAKERS CHOCOLATE PEANUT BUTTER BUNDT CAKE WITH ESPRESSO~PEANUT BUTTER GLAZE
Print Recipe
Chocolate, peanut butter marbeled bundt cake with an espresso~peanut butter glaze. And a few filled cupcakes too.
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
Ingredients
THE CAKE
ESPRESSO~PEANUT BUTTER GLAZE
Servings: Bundt
Instructions
  1. Preheat oven to 350º and grease and flour your baking pans and set them aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt
  3. In a stand mixer {or large bowl and hand mixer} beat softened butter on a medium speed for about 1 minute. Slowly add the sugar and beat until combined. [4 ~ 5 minutes}. Next, slowly add the eggs, one at a time.
  4. Once the wet ingredients are completely incorporated, add the flour mixture and milk alternately until just combined.
  5. Transfer half of the batter, about 3 1/2 cups to a medium bowl, then stir in the cooled, melted chocolate until well combined. I decided to leave the peanut butter half in my stand mixer and used my hand mixer for the chocolate half.
  6. Before measuring the peanut butter, spray the measuring cup with non~stick spray for easy release. I almost forgot the cooking spray but luckily, remembered at the last minute. Add the peanut butter into the remaining cake mixture and blend until smooth, creamy and well~mixed.
  7. Using a separate spoon for each flavored batter, alternately drop spoonsful of the chocolate and the peanut butter batters into the prepared pan{s}. Use a knife or spatula to carefully swirl the batter together for that marbelized look. Do not over mix. Fill your pan until it is 3/4 full. It will increase in volume a bit while baking. Use any remaining batter for some lovely cupcakes. I think the cupcakes need a very lightly sweetened whipped~cream filling, just to take them over the top.
  8. Bake for about 60 minutes or until a cake tester or toothpick comes out clean. The cupcakes will likely be done sooner than the cake so watch your time closely. Cool the cake{s} in their respective pans for about 15 minutes. Then, remove from the pans to continue cooling on a rack. In the meantime, make your espresso~peanut butter glaze. Make a mixture of the half & half and espresso powder and stir until the espresso has dissolved.
  9. In the bowl of your mixer, combine the powdered sugar, peanut butter and enough of the heavy cream and espresso mixture to create a thick drizzle. I had to add some additional half&half to make it easier to drizzle.
  10. When your bundt cake and bonus cupcakes have cooled completely, fill the cupcakes and then drizzle both the bundt cake and cupcakes with the espresso~peanut butter glaze and enjoy. 💜
  11. Here's what I did with the leftover cake batter. I decided to make a single layer cake. I used up all of the chocolate mixture in the bundt cake so my single layer is just peanut butter and is really good.
Recipe Notes

After taking a week off, my second~degree burns have healed nicely without too much scarring.  Even so, Mr. B took over melting the chocolate for the marbeling.  I did need his help at the end because the two bowls were too heavy to lift.  I chose to use all of the chocolate mixture in the bundt cake so all of the leftover batter made a lovely, single layer peanut butter cake and let me say here both batters were exceptionally tasty.  I'm anxious to taste the end product.  Sorry there are so few pictures, I get so focused on the instructions, I forget to take pictures.  I'll get better.

This bit of yummyness is adapted from "Inspired by Charm".  Thank you Michael for this stroll down memory lane.

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SOUTHERN PECAN PRALINE SCONES

This recipe makes 10 ~ 12 large or 2 dozen petite scones that will tantalize your tastebuds. In my opinion, there isn’t much out there to equal the delight of a well~made scone. No doubt, these fit the bill to a “T”. Light, flakey, sweet, all I aim for in my scone and it’s all right here.

Savory scones also have a place at the top of my favorite things, as in the first course. But, the “dessert” scone is my preference every time. Morning, noon or night, scones always fit in. Just add tea.

image

First and foremost, thanks to Peanut Butter & Julie {clever name} for this fantastic recipe I adapted.  Of course I was drawn in right from the get~go.  The name seems simple; “Southern”, that almost always denotes something delicious.  “Pecan” always equals crunchy and yummy.  “Praline”, that’s got to be great, it’s sweet candy and I love candy in all forms.  And finally, “Scones” ~ ooh scones.  I do not need to know anything else but when are they done?    As an aside, I liked the praline so much I doubled the recipe to add to my upcoming Chocolate Salami.  That’s just a teaser.

I really enjoyed making these, especially since they are the flagship of “Scone Sunday”, my new project.  I can’t very well have a website called The Queen of Scones without living up to certain expectations, which led me directly to Scone Sunday.  The plan is to offer at least one scone recipe each week.  Sometimes sweet, sometimes savory but always a bit of Heaven in your hand.

Once I get more proficient and properly established (a finished website for instance.  Please forgive the “under construction” mode, I’m afraid I’ll be here for awhile).   There’s much more technical computer knowledge needed than I thought, quite a lot more than I have.  I hope to generate enough income to pay for necessary upgrades and a web designer; buts that’s pretty far off in the future I’m afraid.  So for now, I’ll just muddle through and do the best I can.  May I request your patience as I sort things out like why I have Twitter highlighted 3 different times.  I know just one would be sufficient.  Blazingly loud  bugs to sort out.  Hmmmph!

By the way, what do you think of my logo,  Sassy the “Queen Bee”?  I love her, she has enough attitude to make her interesting but cute enough to see her all over my website.  So I say, let’s get to it.

SOUTHERN PECAN PRALINE SCONES
Print Recipe
10 ~ 12 large or 2 dozen petite scones that will tantalize your tastebuds. In my opinion, there isn't much out there to equal the delight of a well~made scone. No doubt, these fit the bill to a "T". Light, flakey, sweet, all I aim for in my scone and it's all right here. Savory scones also have a place at the top of my favorite things, as in the first course. But, the "dessert" scone is my preference every time. Morning, noon or night, scones always fit in. Just add tea.
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
SOUTHERN PECAN PRALINE SCONES
Print Recipe
10 ~ 12 large or 2 dozen petite scones that will tantalize your tastebuds. In my opinion, there isn't much out there to equal the delight of a well~made scone. No doubt, these fit the bill to a "T". Light, flakey, sweet, all I aim for in my scone and it's all right here. Savory scones also have a place at the top of my favorite things, as in the first course. But, the "dessert" scone is my preference every time. Morning, noon or night, scones always fit in. Just add tea.
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
Ingredients
For the Pralines
For the Scones
Servings: Dozen
Instructions
Pecan Pralines
  1. Prepare the pecan pralines: In a medium saucepan, combine the brown sugar, milk, butter, vanilla, cinnamon, and salt. Bring the mixture to a boil over medium heat, stirring constantly so the sugar dissolves. Add the chopped pecans to the mixture and continue to boil for 5 minutes, stirring occasionally. Drop the mixture by heaping tablespoonsful onto parchment-lined baking sheets; allow to cool completely. When the pralines have hardened, break into small chunks or roughly chop.
Scones
  1. Preheat the oven to 375F degrees. Place oven racks in the upper and lower third positions of the oven.
  2. Line 2 baking sheets with parchment paper. Combine the flour, sugar, baking powder, baking soda, and salt in your food processor. Pulse to combine. Scatter the butter pieces over the flour mixture and pulse several times until the mixture resembles coarse meal. I ended up doing this by hand and I believe it worked better than the stand mixer.
  3. Transfer the mixture to a large bowl and stir in the chopped praline pieces. {we sampled a few just to be sure they were okay}. Add the buttermilk, mixing until just combined. If the scone dough is too dry after adding the buttermilk, then add a few tablespoons more. The dough should be evenly moist, but not overly sticky and wet.
  4. Turn the dough out onto a floured work surface and gently knead a few times to bring the dough together. Be careful not to overwork the dough.
  5. Divide the dough in half and pat it into two rounds, about 1-inch thick. Cut each round into 6 wedges and place the wedges on the prepared baking sheets.
  6. Brush the tops of the scones with the egg wash. Bake the scones for 20-25 minutes, rotating positions halfway through the baking process, until they are golden brown and a toothpick inserted into the center emerges clean.
  7. Because the praline pieces can melt a bit while the scones are baking, some of them may seep around the bottom edges. If this area starts to burn, you can either remove it with a knife or a spoon, or you can tent the scones loosely with foil for the remainder of the baking period. I wanted to refrigerate the scones awhile before baking to help eliminate the problem but was rushed as we're celebrating Mr. Bee's Mother's 89th birthday and I wanted to take her one. Fortunately, the melting bits were not an issue. The are LARGE scones. Feel free to cut them in half to yield 2 dozen.
  8. This scones dough can be prepared 1 day in advance and refrigerated, tightly wrapped.
  9. You can also pre-cut the scone shapes and freeze them. Thaw in the refrigerator overnight and bake as directed.
  10. Fully baked scones can also be frozen, tightly wrapped, for up to one week. Thaw at room temperature and reheat. 💜
  11. Side Note: I want to issue a clear warning here, the praline burns ALOT so be cautious. I know cooked sugar is especially hot but from very recent personal experience {that's gonna blister} be very careful dropping the hot pralines onto the parchment.
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