Mini Lemon Spring Bundts for #BundtBakers

It is bundt time again and I am very excited because I am hosting this one today!! My very first time hosting anything!! So I am thrilled to bring you my theme of Easter. What does Easter mean to you? Is it a deeply religious holiday or one where family and friends get together or little kids hunt for chocolate. Well it is all of that for me. Anyway you celebrate it, it also signifies Spring!! A rebirth of all that we have waited for all winter long.

I had all sorts of ideas for this theme but none of them really came to fruition for me in my mind. Logistically they just didn’t make sense so I went with lemon. The flavor of lemon is so fresh and lively and it really screams spring for me and Easter!!

Mini Lemon Spring Bundts by Noshing With The Nolands

Fresh and lemony, easy and pretty!! These little bundts will take you a long way from breakfast to dessert!!

Mini Lemon Spring Bundts by Noshing With The Nolands

Not only did I get six gorgeous little bundts from this recipe but I got 6 yummy muffins. This recipe will make one large bundt also!!

Lemon Muffins by Noshing With The Nolands

Delight in making these gorgeous little bundts for your Easter or spring celebrations. ENJOY!!

5.0 from 1 reviews

Mini Lemon Spring Bundts for #BundtBakers
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

A scrumptious springtime bundt full of lemon flavor!!
Ingredients
  • ½ cup butter, softened
  • 1¼ cups sugar
  • 3 eggs
  • 2¼ cup flour
  • 2 tsp. baking soda
  • Pinch of salt
  • 1-153 gm. pkg. lemon pudding (4 serving size)
  • ½ cup sour cream
  • 1 cup milk
  • 1 tsp. lemon extract
  • 1 tsp. lemon zest (optional)
Glaze
  • 1 cup icing sugar
  • 2-2½ Tbsp. lemon juice

Instructions
  1. Preheat oven to 350F. Spray a six mini bundt pan and flour and line a 6 muffin pan with liners.
  2. Mix together the sugar and butter until light and fluffy in a standup mixer with a paddle attachment. Add the eggs one at a time and mix well. Add in the lemon extract and lemon zest if using. Mix in the pudding mix. Mix the flour and baking soda together with a pinch of salt. Alternatively mix in the milk, flour and sour cream, ending with the flour. Beat well for 2 min. Pour the batter into the mini bundt pan and the liners. Bake for 20-30 min. or until light golden brown and they spring back easily. Let cool and remove from pan. Mix glaze together and drizzle before serving.

Mini Lemon Spring Bundts by Noshing With The Nolands

 

BundtBakers
#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 right here.
We take turns hosting each month and choosing the theme/ingredient.
Come and see what my Easter Peeps have made for you, they all sound delicious!!

 

Mouth Watering Mondays – Mini Cinnamon Pull-Aparts

Looking back at April of last year, Ken was in the kitchen and creating these amazing Mini Cinnamon Pull-Aparts. These would be perfect for the Easter long weekend, for guests to have a delicious breakfast or snack.

They are like a fresh cinnamon bun packaged up like little eggs and so fun to pull apart. Kids and adults would equally love these just as much!!

Mini Cinnamon Pull-Aparts by Noshing With The Nolands

I hope you try some and have the best Easter ever!!! Click HERE for the recipe.

Orange Chocolate Swiss Roll for Stuff, Roll and Wrap #SundaySupper

What a great theme we have this week on #SundaySupper!! The recipes and ideas are endless!! I am so happy to be back after a very long hiatus!! I jumped at the chance to do this one!!

A dessert came to mind first thing!! A Swiss Roll, but I have never made one before!! I started poking around and thinking of flavor pairings. Orange and chocolate came to mind right away but in a light and subtle way.

Orange Chocolate Swiss Roll by Noshing With The Nolands

The cake is lightly orange and the creamy mousse like filling is lightly chocolate, so both pair beautifully together!!

Orange Chocolate Swiss Roll by Noshing With The Nolands This cake is great at anytime of the day!! Breakfast to dessert!! The recipe is partially in weight measurements, which actually is very good for baking. If you don’t have a good kitchen scale I highly recommend one, I use mine all the time!!!

5.0 from 4 reviews

Orange Chocolate Swiss Roll for Stuff, Roll and Wrap #SundaySupper
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

A light as air Swiss Roll with the subtle flavors of orange and chocolate!!
Ingredients
Cake
  • 150 gm. flour
  • 150 gm. berry sugar (also called caster sugar)
  • 5 medium eggs
  • ½ tsp. orange extract
  • 1 tsp. orange zest
Filling
  • 1 cup chopped milk chocolate
  • 1 cup whipping cream
  • 1 Tbsp. berry sugar

Instructions
  1. Preheat oven to 400C. Line a 16 x 12″ pan with parchment paper. Beat the eggs and sugar until the mixture is thick and pale. Beat in the orange extract and the orange zest. Fold in the flour. Pour the mixture onto the prepared pan and smooth out with a spatula. Bake for 10-12 min. until lightly golden brown and springy to touch. Let cool in the pan.
  2. Once the cake is cooled, make the filling by whipping the cream until stiff peaks (always use a bowl and whisk that has been in the freezer for about 20 min., the cream will whip so much faster). Add the sugar and whisk in. Melt the chocolate in the microwave and let cool slightly, add a small amount of the whipped cream to the chocolate and then add more until all is incorporated.
  3. Carefully peel the paper from the cake, you can invert it onto another larger piece of parchment or wax paper, you will need this to help you roll. Spread the filling onto the cake and smooth out to cover completely. Using the parchment/wax paper roll up the cake from the long side. Wrap in the paper and refrigerate until ready to serve. Slice and serve.

Recipe adapted from The Botanical Baker.

Orange Chocolate Swiss Roll by Noshing With The Nolands

 

SundaySupperIcon_zps38f55e33

 

I am really excited to be seeing some of these amazing recipes for this week. I will be making some for sure!!

Starters and Snacks

Entrees and Mains

All things Sweet

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Table for Seven

Easter Cups with Lemon Curd and Cream

Easter Cups with Lemon Curd and Cream by Noshing With The Nolands

This little Easter dessert evolved from a project that my boss had asked me to make, Val from BonBon Break magazine. She wanted me to make a little woven egg using candy melts and a balloon. You blow up the balloon to the size just larger than an egg. Spray it with  cooking spray and run a thin stream of chocolate in a woven pattern all over the egg. Once it has dried you pop the balloon and you can fill them with candies. Well, it looked good, great idea and off I went.

EPIC FAIL!!!! This is what I ended up with.

Epic Fail by Noshing With The NolandsClearly that project was scrapped but I had all the candy melts still, in pretty Easter colors so I came up with this idea. I had seen chocolate cups done like this on Foodgawker eons ago. I thought I would try these filled with delicious lemon curd and whipped cream!!

Blow up balloons to desired size and dip repeatedly in melted colored candy melts (microwave 30 seconds at a time and stir in between). You can spray the balloons with cooking spray first but they did come out for me with out it. Set them on wax paper to harden. The amount of chocolate you use will depend on the size of the balloons and how many you make. Pop the balloon when harden and carefully remove.Leave a little candy melts for repair if needed, mine were thin on the bottom but I just painted on some chocolate so there wasn’t a hole.

Easter Cups with Lemon Curd and Cream by Noshing With The Nolands

Make your lemon curd and fill the cups dividing evenly for 6. The recipe was perfect for 6. You can make the candy cups in the morning and the lemon curd and then just assemble prior to serving.

Easter Cups with Lemon Curd and Cream by Noshing With The Nolands

These turned out to be so fun and festive for Easter. I loved making them. Amber helped also and enjoyed eating them!!

Whip one cup of whipping cream until stiff and just before serving top each cup and add seasonal Easter sprinkles!!

Easter Cups with Lemon Curd and Cream by Noshing With The Nolands

5.0 from 2 reviews

Easter Cups with Lemon Curd and Cream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A fun Easter treat with fresh lemon curd and cream!!
Ingredients
  • 3-4 lemons
  • 1½ cups sugar
  • ¼ pound butter, room temperature
  • 4 large eggs

Instructions
  1. Zest three lemons finely, making sure not to get the white pith. Juice to get ½ cup lemon juice, you may need one more lemon. Mix the zest and sugar together. In a standup mixer with a paddle attachment cream the butter and then add the zest sugar mixture. Add the eggs one at a time, and then add the lemon juice. Mix well to combine.
  2. Pour the mixture into a saucepan and cook over low heat until thickened, approximately 10 min., stirring constantly. It should coat the back of a spoon and should thicken just below simmering.
  3. Remove from heat and place into a bowl. Cover with plastic wrap directly on the curd so a skin will not form. Refrigerate until ready to use.

Recipe adapted from Ina Garten on the Food Network

Easter Cups with Lemon Curd and Cream by Noshing With The Nolands

Rhubarb Strawberry Cake by Delaware Girl Eats

Leaving behind a career writing about food trends for a large corporation, Cathy Branciaroli reinvented herself as the author of the blog “Delaware Girl Eats” in 2012.  She writes about the rich culinary traditions of the Mid-Atlantic region and seasonal dishes prepared with produce from her prolific kitchen garden.  Her recipes have been featured in Food 52 and Whole Foods and she is a contributor to the Sunday Supper Movement.  Delaware Girl Eats has been named best blog in the state for two years running by the Delaware Press Association.

Cathy has lots of yummy recipes like this Swiss Chard and Sausage Pasta Bake!! I would love for you to follow Cathy on her culinary adventures on Facebook, Twitter and Pinterest.

 Rhubarb Strawberry Cake by Delaware Girl Eats

 “Tart Rhubarb and Sweet Strawberries Conspire for Enticing Taste of Spring”

 As this year’s endless winter from hell continues to linger, I long for my summer vegetable patch and the tantalizing promise of its coming bounty.  After months of leaden skies, frozen turf and greying snow here in Delaware, I’m weary.  

 So in hopeful anticipation, I visited our local food market in search of spring inspiration.  Thankfully, I spied container after container of Florida strawberries among the produce, their floral scent brightening my spirits.  Alongside was a display of a less familiar spring offering – bunches of rhubarb stalks.

 Technically a vegetable and a sister to sorrel and buckwheat, rhubarb is precocious  among the first spring fruits.  In the garden, it commands attention with its striking bold red stems and flowers resembling knotted embroidery.  Plus rhubarb boasts beneficial compounds like those in red wine and a litany of nutrients.

 I was intrigued, but intimidated, knowing that rhubarb is tart – mouth-puckering tart. And, I couldn’t imagine how its celery-like stalks could transform into sweet treats in so many pies and desserts.

 Determined to embrace a new ingredient, I chose the rhubarb along with the strawberries, hoping that its bracing sourness could be tamed by cooking down with sugar, and that pairing with the sweeter strawberries would soften its zesty tang. 

 The dessert I had in mind was not a pie though.  It was a cake, one with a soft pudding-like texture and a tempered, refreshing sweetness.  Topped with strawberry rhubarb jam it packed an intense flavor punch. 

 Rhubarb Strawberry Cake by Delaware Girl Eats “Soft Pudding-Like Cake with Rhubarb & Strawberries”

 My experiment to hasten spring resulted in a cake that could be equally at home on a brunch buffet or as an end of the meal treat. 

 It was successful too in lifting my spirits.  With these bright flavors, the snow slowly retreating and the days lengthening, I knew that spring could not be far away.

Rhubarb Strawberry Cake

With a consistency like pudding and topped with intensely flavorful jam, this treat could grace a brunch buffet as easily as the dessert tray

 

 Ingredients

¼ cup water

1 ½ tsp cornstarch

1/3 cup plus ½ cup sugar

2 cups chopped rhubarb stalks (about 10 oz)

1 cup chopped strawberries

1 cup flour

1 ¾ tsp baking powder

½ tsp salt

1 large egg

½ cup milk

1 stick unsalted butter, melted and cooled

1 tsp vanilla extract

 

Preparation

Preheat oven to 400 degrees.  Butter an 8-inch square glass baking dish.

In a medium saucepan, stir together water, cornstarch, and 1/3 cup sugar.  Add rhubarb.  Bring to a simmer while stirring and cook for 3 minutes.  Remove from heat and add strawberries.  Combine dry ingredients and sugar.  Whisk together wet ingredients and butter, adding flour mixture till just combined.  Reserve ½ cup fruit, then pour remainder in the bottom of the baking dish.  Pour batter over.  Drizzle remaining fruit on top.  Bake till a toothpick inserted in the center comes out clean, about 25 minutes.  Cool.  Top with and serve with rhubarb-strawberry jam.

 

Rhubarb Strawberry Jam

 

Ingredients

5 cups rhubarb cut into ½ inch cubes

2 cups strawberries, quartered

2 ¼ cup sugar

1 tbs lemon juice

 

Preparation

Combine ingredients in a 4-quart saucepan over medium heat.  Bring to a boil and reduce heat, stirring occasionally until the jam has thickened, about one hour.  The jam has set when a spoonful on a chilled plate holds firm.  The jam can be refrigerated for 3 weeks or can be preserved in the traditional ways.