Roasting a Chicken in a Bundt Pan - Bonus Bundt! :)

Roasting a Chicken in a Bundt Pan

In my search for Bundt cake recipes, I came across this hilarious article on The Kitchn:

The Naughty Way to Roast a Chicken by Sara Kate Gillingham-Ryan.

You've got to read it! She talks about roasting a chicken by plunging onto the... well, you get the idea.

I started by lining a sheet tray with foil and placing the bundt pan on top. I threw in a mixture of small potatoes (love that my farmers market sells a nice trio of baby potatoes).

I'll be honest with you. In the Kitchn article, they used a nice Nordic Ware Bundt pan...but I wasn't going to do that. Sometimes kitchen items should just stay sweet and not get into the savory, chicken fat and possible burning side of life. Besides, I cranked up the heat in the oven with the convection roast setting and, just to be on the safe side, I used an old second-hand bundt pan.

I got this Bundt pan at a second-hand kitchenwares place in San Francisco called Cookin': Recycled Gourmet Appurtenances.  It's crazy stocked full of stuff. If you are ever in the area, go visit. The owner has been there since fire was invented, and she's kinda, well, interesting, but she's got tons of merchandise...and knows where everything is located!

This is a 3 1/4 pound chicken. I sprinkled on some salt and pepper. I hardly cook so I forgot that I should have buttered the thing until about 30 minutes into roasting...then I grabbed it and tried to put some on. Yes, I think I should stick to baking Bundts! Anyway, this is way easy to do...even I can do it! :)


Of course, you can add parsnips, carrots, onions and other veggies to round out the collection. And the best part? When they are done, they have the flavors from the chicken. Yes!

The bottom of the chicken doesn't get as brown as the top...but I was okay with that. And you might think that lots of juice ran down the center of the hole, but nothing ended up on the foil. I've seen beer can chicken set ups and this is like it...but better because it's in a Bundt pan. :)


Another Bundt pan idea: Frozen Christmas Wreath! My friend East Coast Mary made one in Connecticut a few years ago. Place "natural stuff" in a pan with some water and set outside overnight. I can't do this in Los Angeles, but those in Duluth with 28 inches of snow (Hi Sunshine!) might want to try it!

For the chicken, I roughly followed Sara Kate's humorous recipe. It's pretty much like other chicken roasting, but this time in a cool Bundt pan! Enjoy!

Recipe & more info: The Naughty Way to Roast a Chicken by Sara Kate Gillingham-Ryan of the Kitchn.

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Food Librarian's I Like Big Bundts 2013

Happy National Bundt Day! Thanks for celebrating the Bundt with me!

If you made a Bundt for today, submit a photo for a round-up I'm doing! Submission information here (deadline Nov 23, 2013).

Here's a round-up of the 14 Bundts I made leading up to today. (It was supposed to be 15 days of Bundts but I had a bad day where I lost my car keys and lost a day of baking).

Again, thanks for the encouragement and support here on the blog, instagram, twitter #ilikebigbundts and facebook. You make me all feel a little less crazy about my obsession with the Bundt cake. ;) - mary the food librarian

P.S. My favorite Bundt of this year's I Like Big Bundts? I'd have to say the Matcha Green Tea Creme Fraiche Bundt and the Cranberry Creme Fraiche Bundt... yes, I have a new addiction to creme fraiche now... :)

P.S.S. Happy Birthday Katrina! November 15th is a great day - Bundt Day and your birthday! Be sure to visit Katrina at Baking and Boys to wish her a happy birthday!

I Like Big Bundts 2013 - Bundts made by The Food Librarian

Click on the link for the post and recipe

Day 15: Chocolate Cinnamon Bundt

Day 14: Lemon Blueberry Ricotta Bundt

Day 13: Fresh Ginger & Molasses Bundt

Day 12: Matcha Green Tea Crème Fraîche Bundt

Day 11: Triple Chocolate Bundt

Day 10: Biscoff Speculoos Cookie Butter Bundt

Day 9: Zucchini Bundt with Chocolate Ganache

Day 7: Cranberry Crème Fraîche Bundt

Day 6: Banana Chocolate Chip Bundt

Day 5: Lemon Poppy Seed Bundt

Day 4: Moosewood's Fresh Apple Spice Bundt Cake

Day 3: Butterscotch Bundt Cake

Day 2: Ultimate Lemon Pound Cake Bundt

Day 1: Orange Marmalade Jubilee Bundt

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Chocolate Cinnamon Bundt - I Like Big Bundts 2013 - Day 15

Chocolate Cinnamon Bundt 

I Like Big Bundts 2013 - Day 15

Happy National Bundt Day! November 15th is one of my favorite days of the year! :) I don't know who made up this silly food holiday, but I'm glad they did.

I hope you make a Bundt to celebrate the inverted, curvy cake! If you do celebrate today, let me know by filling out this ONLINE FORM and submitting a photo - I'm going to do a round-up of yummy cakes. (You don't need a blog to join in). If you want, I'll send you some food gift tags that you can put on a slice of Bundt cake that you give to friends and family. (Don't have a photo of these yet, because I haven't made them yet ;) If you live in the US, you'll be entered in a raffle for a cool Jubilee Bundt pan too! Notes: Bundts need to be made within the last 30 days, and deadline to enter is Nov 23, 2013. This is not sponsored - I'm paying for this.

This is the Julibee Pan you could win if you bake for National Bundt Day! 

I make this cake All. The. Time.
Really.
If you invite me to a meeting next week, I'm likely to show up with this Bundt.
You just got home with a new baby? This Bundt might show up on your doorstep.

And you should make it too! Each year I have profiled this Bundt because it's my go-to Bundt and so versatile - I've made cupcakes with the recipe too.

You don't need a mixer and it all comes together in a flash. If you want to celebrate National Bundt Day today and can't decide from the 100 plus recipes I've made in the past... then pick this Bundt. You probably have many of the ingredients in your house. And if you don't have buttermilk, just make it with some milk and vinegar.

This cake is moist and delicious. It keeps for a few days too...if you don't eat it first!

See this earlier post for step-by-step instructions with photos!

Thank you sooooo much for following along on my crazy adventure (I'm not the crazy cat lady, I'm just the crazy Bundt lady). Although it was the "light" edition with only 15 days of bundts this year, I'm going to take a breather and rest for a bit... Happy Bundt Day to you and yours! - mary the food librarian

Chocolate Cinnamon Bundt
1 cup water
1/2 cup vegetable oil
1 stick (1/2 cup) butter
1/4 c plus 1 T (or 5 T) cocoa (I have used both Dutch processed and natural cocoa with fine results). I used 30 grams of Hershey's Cocoa.

2 cups (280 grams) all-purpose flour
2 cups (400 grams) sugar
1/2 t salt
1 1/2 t cinnamon

1/2 c buttermilk
1 t baking soda

2 eggs
1 t vanilla

Instructions:
Prepare 10-cup or 12-cup Bundt pan (I prefer to use Pam with Flour or Bakers Joy but you can also butter and flour the pan). Preheat oven to 375 degree.

1. In a large bowl, whisk together: flour, sugar, salt, cinnamon
2. Bring to a boil in a pot: Water, oil, butter and cocoa. Once it reaches a boil, remove from heat.
3. Add the chocolate mixture to the flour and whisk by hand until combined.
4. Add the buttermilk and baking soda and mix.
5. In a small bowl, combine the eggs and vanilla. Add to the batter and combine.
6. Pour batter into prepared Bundt pan.
7. Bake at 375 degrees for 30-35 minutes (depending on your oven and pan), until a wooden skewer comes out clean.
8. Remove from oven and let sit on a wire rack for 15 minutes. Invert onto wire rack and let cool completely.
9. Dust with powdered sugar and enjoy.

I Like Big Bundts 2013
Day 15: Chocolate Cinnamon Bundt (this post)
Day 14: Lemon Blueberry Ricotta Bundt
Day 13: Fresh Ginger & Molasses Bundt
Day 12: Matcha Green Tea Crème Fraîche Bundt
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

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Lemon Blueberry Ricotta Bundt - I Like Big Bundts 2013 - Day 14

Lemon Blueberry Ricotta Bundt

I Like Big Bundts 2013 - Day 14

Dude, tomorrow.
Tomorrow is National Bundt Day!
Whoo hoo!

I hope you are celebrating with me by making a Bundt for your friends, family, co-workers, or even your frienemies. Bundts are great - easy to make, little or no frosting, shapely cakes that always deliver love and deliciousness.

If you make a Bundt, let me know and I'll post a photo/link on a round-up! You have til November 23rd to submit. If you want, I'll send you some homemade food gift tags (so you can gift your next bundt to friends). If you are in the U.S., I'll enter you in a raffle to win the pretty new Jubilee Bundt pan. Submission info here.


Today's bundt is super yummmmmy. If you follow my instagram, you know that I often bring food to meetings at the library. One my monthly meeting colleagues sent me a link to this recipe that she makes all the time. Ricotta, Lemon and Blueberries - sign me up!


Ricotta makes the cake rich and moist. Definitely make this - it's perfect for a meeting with a cup of coffee or tea. I like baking with ricotta - try this delicious Orange Ricotta Bundt!



I baked this cake in a 10-cup Heritage Bundt pan. This is one of my favorites. Di of Di's Kitchen Notebook instagrammed this photo for me. Yes, it's MINI Heritage Bundts. So cute! It's on my list to Santa.


Lemon, Blueberries, Ricotta... do it.

Finally, thanks to the American Libraries for mentioning my crazy little project in this week's eNewsletter, ALDirect (November 6, 2013). See it here (scroll to the bottom or search for "bundts"). Thanks for the shout-out!

Whew! I'm almost done with this year's light version of I Like Big Bundts...

I Like Big Bundts 2013
Day 13: Fresh Ginger & Molasses Bundt
Day 12: Matcha Green Tea Crème Fraîche Bundt
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Lemon Blueberry Ricotta Bundt Cake
Adapted from Lemon Blueberry Ricotta Bread on Tasty Kitchen

1 stick unsalted butter, room temp
1 1/4 cup (250 grams) sugar
2 eggs
1/2 cup ricotta cheese (I used whole milk ricotta cheese)
1 teaspoon vanilla extract
2 Tablespoons lemon zest (from about 3 lemons)
1/2 cup buttermilk
1 3/4 cup (245 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoons kosher salt
1 cup blueberries (I used Trader Joe's organic frozen blueberries)
Powdered sugar

My directions are different than Tasty Kitchen's directions (they didn't use a mixer and started by mixing the eggs and sugar together).

1. Preheat oven to 350 degrees. Prepare a 10-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Whisk together the flour, baking powder and salt. Set aside.
3. In an electric mixer with paddle attachment, cream the butter and sugar together until light and fluffy (3-4 minutes). Add the eggs, 1 at a time, beating on medium speed for 1 minute after each addition.
4. Add the ricotta, vanilla, and zest and blend to combine.
5. On low speeed, add half the flour mixture followed by the buttermilk, and then the rest of the flour mixture. Mix until just combined - don't overmix.
6. With a spatula, fold the blueberries into the batter.
7. Pour into prepared Bundt pan and smooth out the top.
8. Bake for 45-50 minutes (depending on your oven and pan used)until a wooden skewer inserted into the center comes out clean.
7. Remove from oven and place on a wire rack. Let sit for 15 minutes and then invert onto wire rack until completely cool.
8. Sift powder sugar on top of the cake and enjoy!

 

OMG. I totally want this Mini Heritage Pan.

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I Like Big Bundts 2013 - Submission Form for Round Up

Hello Bundt Makers,
If you make a Bundt to celebrate National Bundt Day on November 15, 2013, let me know so I can drool over your Bundt! I'm going to post a round-up to post on the blog. Here is the 2011 round-up.

Send me a photo and/or link to your blog and I'll be posting a listing like this one. To encourage everyone to bake and gift treats to friends, family, and co-workers, I'll send you some homemade food gift tags too!

Jubilee Bundt Pan made this pretty Bundt!

And finally, if you bake a bundt, you'll be entered in a raffle for the cool new Jubilee Bundt! (Note: Sorry, no buttons this year...last time, the mailing/postage was a fiasco so I'm moving to flat items that are easy to mail. I'll mail the gift tags anywhere, but the Bundt pan giveaway is only for U.S. addresses.)

When you make your Bundt (and post it if you have a blog), fill out this secure ONLINE FORM and attach a photo! Deadline is November 23, 2013 so you can make the Bundt on the actual National Bundt Day 11/15/2013. Bundts need to be made within the last 30 days.

Submission deadline has passed for 2013. The round up is coming soon! Stay tuned. - mary 11/29/2013

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Fresh Ginger & Molasses Bundt Cake - I Like Big Bundts 2013 - Day 13

Fresh Ginger & Molasses Bundt Cake

I Like Big Bundts 2013 - Day 13

We are just two days away from National Bundt Day! Whoo hoo. I hope you'll make a Bundt cake to celebrate. And if you do...I'm doing a round-up of all the awesome Bundts made to celebrate.

When you make your Bundt (and post it if you have a blog), fill out this secure ONLINE FORM and attach a photo! Deadline is November 23, 2013 so you can make the Bundt on the actual National Bundt Day 11/15/2013.

If you bake a bundt, I'll send you some homemade food gift tags (so you can give bundt cakes all year long), and you'll be entered in a raffle for the cool new Jubilee Bundt! Sorry, no buttons this year...the postage was a fiasco last time so I'm sending flat items this year :)

Yesterday, I used one of my favorite flavors: Matcha / Green Tea. Today, it's another one of my favs: Ginger! I love ginger...crystallized ginger, ginger tea, lemon ginger candy, ginger chews, gingerbread, ginger beer (replace "shrimp" from Forrest Gump with "ginger" and you have me).

This recipe from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more cookbook and uses 8 ounces of ginger. I peel my ginger by scraping the skin off with a spoon. I saw that on instagram (sorry, don't remember who posted it) and it totally works! I used my mini food processors to get the ginger pretty finely chopped.

If you look real close, you can see little fibers from the ginger. It's full of ginger, but not overpowering in ginger flavor. The molasses provides a rich accompanying flavor. Note that there are no ground spices like cinnamon and nutmeg in this Bundt - all the flavor is from the ginger and molasses.

The Bundt is so pretty, no? Just love the curvy, easy to make cake. You make this cake in a couple big bowls - you don't need an electric mixer.

What are you making for National Bundt Day? Hope you are ready for some celebrating on Friday, November 15th! And thanks for following along on my crazy adventures in making Bundts. :)
    - mary the food librarian

I Like Big Bundts 2013
Day 12: Matcha Green Tea Crème Fraîche Bundt
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Fresh Ginger & Molasses Bundt Cake

Recipe from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more

Find it on Amazon or in your library

8 ounces fresh ginger, peeled (when finely chopped, it should be close to 1 cup ginger)
3 cups (420 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (300 grams) sugar
2/3 cups unsulfured molasses (I used Grandma's Molasses)
2 large eggs, room temperature
1 cup (2 sticks) butter, melted and cooled a bit
1/3 cup hot water
Powdered sugar

1. Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. In a food processor, pulse ginger until finely chopped. You can also finely chopped by hand.
3. In a medium or large bowl, whisk together the flour, baking soda and salt.
4. In a large bowl, whisk together the sugar, molasses and eggs until smooth. Then whisk in the butter and the hot water. Fold in the flour mixture and the chopped fresh ginger.
5. Pour cake into prepared pan. Bake for 45-50 minutes until wooden skewer comes out clean. This cake doesn't rise very much. Let cool on wire rack for 20 minutes and then invert on a wire rack to completely cool.
6. Sprinkle with powdered sugar and serve. Enjoy!

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Matcha Green Tea Crème Fraîche Bundt Cake - I Like Big Bundts 2013 - Day 12

Matcha Green Tea Crème Fraîche Bundt Cake

I Like Big Bundts 2013 - Day 12

Happy 11/12/13! In just a few short days, it'll be National Bundt Day! And I'm crazy enough to celebrate this November 15th food holiday. I seriously love the Bundt cake - it's the perfect baked good because you can eat it for breakfast, lunch and dinner...and at midnight.

If you make a Bundt, I'm doing a round up. Send me a photo and/or link to your blog and I'll be posting a listing like this one. To encourage everyone to bake and gift treats to friends, family, and co-workers, I'll send you some homemade food gift tags too! Um, I can't give you a picture of one because I haven't made them yet...remember, this year's I Like Big Bundts is way disorganized. One of them will say "I Like Big Bundts...and I Like You" - a perfect gift tag when presenting a Bundt!

And finally, if you bake a bundt, you'll be entered in a raffle for the cool new Jubilee Bundt! (Note: Sorry, no buttons this year...last time, the mailing/postage was a fiasco so I'm moving to flat items that are easy to mail. I'll mail the gift tags anywhere, but the Bundt pan giveaway is only for U.S. addresses.)

When you make your Bundt (and post it if you have a blog), fill out this secure ONLINE FORM and attach a photo! Deadline is November 23, 2013 so you can make the Bundt on the actual National Bundt Day 11/15/2013.

What's up today? A yummy Matcha Green Tea Bundt made with my favorite new ingredient crème fraîche!

Do you like Matcha or Green Tea flavor? I love it. Matcha is an intense green tea powder that is mostly used in Japanese Tea Ceremony. I can't drink the tea (too strong and bitter for me), but I love anything made with green tea flavor (ice cream, candies, cakes...)

I buy my Matcha powder at the Japanese store. Maeda-en now makes a "Culinary Quality" matcha powder (about $7) that is less expensive than the "Universal Quality" (about $11) and "Ceremonial Quality" (I didn't even look at the price).

I made this in my Fiesta Bundt Pan by Nordic Ware (I don't see it for sale on Amazon or Nordic Ware anymore) I think the outside looks like little trees, and the green tea's color makes it look very "tree-y" (yes, all this Bundt making is getting to me...)

To my friend in Los Angeles: Please come out to this very special and important bake sale:

Eat My Blog 5.0 - Benefit for the Philippine Red Cross & Victims of Typhoon Haiyan

When: November 23, 2013 from 10 AM to 1 PM
Where: Cool Haus Pasadena
(59 E. Colorado Blvd., Pasadena, CA 91105)
Facebook event info here or website here. If you are in Los Angeles, please come with an empty stomach and a generous heart. The devastation in the Philippines is heartbreaking and we all need to do our best to help. I'll be bringing a sweet treat along with lots of other bloggers. If you can't come, please be sure to donate generously to help those affected.

Are you ready for National Bundt Day? Hope so! See you tomorrow for another Bundt! - mary the food librarian

I Like Big Bundts 2013
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Recipe: Matcha Green Tea Crème Fraîche Bundt Cake
Inspired by and Adapted from Manila's Amazing Green Tea Cake (she uses sour cream and a bit less oil)

2 cups (280 grams) all-purpose flour
2 Tablespoon matcha green tea powder (I used Maeda-en Culinary Quality Matcha powder)
2 teaspoons baking powder
1/2 teaspoon salt
7.5 ounce container crème fraîche
1 1/2 cups (300 grams) sugar
3 eggs, room temperature
1/2 cup olive oil (I used Trader Joe's Extra Virgin Olive Oil)
1 teaspoon vanilla

1. Preheat oven to 350 degrees. Prepare a 10-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Sift together the flour, matcha powder, baking powder, and salt onto a piece of parchment or a small bowl. Set aside.
3. In a large bowl, whisk together the crème fraîche and sugar until blended. Add the eggs and whisk to combine. Add the olive oil and vanilla, and whisk to combine.
4. With a spatula, fold half the flour mixture into the liquid mixture until mostly blended. Add the remaining flour and fold just until combined. Don't overmix.
5. Pour into prepared Bundt pan.
6. Bake for 40-45 minutes until a wooden skewer inserted into the center comes out clean.
7. Remove from oven and place on a wire rack. Let sit for 15 minutes and then invert onto wire rack until completely cool.
8. Sift powder sugar on top of the cake and enjoy!

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