Gingery Pumpkin Breakfast Bundt - Day #5 of Food Librarian's I Like Big Bundts 3

Gingery Pumpkin Breakfast Bundt

I Like Big Bundts - Day #5

Whoo hoo! We're on Day #5 of I Like Big Bundts...my crazy quest to post 30 bundts leading up to National Bundt Day on November 15th. I hope to inspire you to make a bundt cake on this fun holiday!

Today, we have something perfect for the fall season (unless you are @noshwithme who tweeted yesterday that she actually hated the poor innocent pumpkin (while you shake your head at this thought, be sure to check out her yummy blog for some great recipes)). Day #5's bundt is the Gingery Pumpkin Breakfast Bundt from Bill Yosses' lovely book, The Perfect Finish.


This recipe incorporates fresh ginger, walnuts and raisins for a yummy cake. Made with dark brown sugar, it stays moist (well, I imagine that would happen if we had any leftover pieces at the library). I tossed a quick powdered sugar glaze on it (not in the original recipe) because I wanted to jazz it up a bit.

Thanks to my dear friend, JustJenn of JustJennRecipes for designing this logo and sending me lots of support. Check out JustJenn's stationery collection for all your gift giving needs (including gifts to yourself!)


It's called a "Breakfast Bundt" and, as they say, Breakfast is your most important meal of the day. So dig in.

Whoo hoo! It's Friday. I hope you have a great weekend...come back tomorrow for, you guessed it, another Bundt!

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze

Recipe: Click here for printable recipe
 
Adapted from The Perfect Finish by Bill Yosses (page 27)

Bundt Pan: Traditional 12-cup Bundt Pan

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Chockablock Cookies - Tuesdays with Dorie

Chockablock Cookies

For this week's Tuesdays with Dorie selection, my blogger buddy MARY of Popsicles and Sandy Feet picked Chockablock Cookies on page 86 of Dorie's book, Baking: From My Home to Yours.

My blogger friend Mary is awesome! Mary wrote to me back in September 2008 about an upcoming trip to Los Angeles. I gave her some food recommendations, and we have exchanged DVR shows. Mary and I are friends who never met in person but share a cool name and a love for Mad Men (see our Mad Men salute here and here). Mary stalks, I mean, has met Dorie Greenspan on numerous occasions in Connecticut. How lucky is she?

This was my experience with these cookies:

1. I used pecans, walnuts, dried apricots, dried cranberries, raisins, chocolate chips.
2. Of course, I skipped the coconut strands. Yuck.
3. Oh, molasses. I love molasses.
4. Easy to mix together.
5. Scoop, drop, bake.
6. I got over 50 cookies using a medium cookie scoop (12 on a ½ sheet pan). (continued...)

7. I’ll just have one. You know, to make sure they are okay to give out at the library.
8. Well, this one is a little darker than the others (different batch). I’ll try that one too. Just to make sure it is okay. I’m thoughtful that way.
9. Antioxidants in nuts are so important for good health. These cookies have nuts? I’m there. Just one more. (continued...)

10. Oatmeal has fiber. Everyone needs fiber. I’ll have some via this cookie.
11. I’m bringing in the cookies the day after I made them. They sat for about 20 hours. I need to have one to see if they still soft and delicious, and suitable for my co-workers. Again, always putting them first.
12. I wonder how these would taste with soy milk? Hum, I’ll just have a nibble.
13. I spent the day checking in on the batch of cookies in the break room...and helping them disappear.

So, 15 cookies later, I can say that I LOVED them!
Thanks my friend Mary for a great pick!
Be sure to check out the other Tuesdays with Dorie bakers!

Recipe:
On Mary's awesome blog, Popsicles and Sandy Feet or...
page 86 of Dorie's book, Baking: From My Home to Yours.

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