The Food Librarian

White Loaves - Tuesdays with Dorie: Baking with Julia

2012-02-07T00:01:00.000-08:00

White Bread - Baking with Julia

Whoo Hoo!
It's Tuesday.
And we're back! It's the first week of Tuesdays with Dorie: Baking with Julia edition.

For the past few years, a group of bloggers baked our way through the awesome Dorie Greenspan cookbook: Baking from My Home to Yours. When that finished (4 years later), we all wanted to continue baking! So we embark on baking twice a month from the classic book Baking with Julia - combining two treasures: Julia Child and Dorie Greenspan!

For this week's Tuesdays with Dorie: Baking with Julia, the organizers Laurie and Jules are hosting our inaugural baking extravaganza!

Whenever I make bread, I wonder why I don't make bread more often! I love the chemistry of it all...all those little yeast molecules coming back to life.

I made 1/2 the recipe for one loaf. I raced home after work, kneaded the dough, and let it rise while I went to pilates. Then I punched it down and let it go for a second rise while I shopped at Costco. It was a multi-tasking night!

Thanks to my friend Shannon, I was able to put lovely homemade Apple Preserves on the bread. Thanks Shannon for this treat!

Be sure to check out the other Tuesdays with Dorie members!

Recipe:
The Tuesdays with Dorie group encourages you to support cookbook authors like Dorie Greenspan and purchase the book. You won't be disappointed! You can also check WorldCat to see if your local library has the book.

White Loaves, page 81-82
Recipe is also on the host's blog: Someone's in the Kitchen

Napa Cabbage, Asian Pear and Carrot Salad

2012-01-30T14:30:00.001-08:00

I'm guest blogging over at Kitchen Corners blog. Damaris is one of my favorite bloggers and she started off 2012 with 31 days of salads!

I made a Napa Cabbage, Asian Pear and Carrot Salad. Check it out on Kitchen Corners! ;) - mary

Chocolate Breakfast Muffins - King Arthur Flour

2012-01-23T00:01:00.000-08:00

Chocolate Breakfast Muffins

Chocolate for breakfast. Sign me up!

This is pretty much a cupcake without frosting...so that makes it totally legit for breakfast. ;)

This recipe is super duper easy and from the fine folks at King Arthur Flour. You can throw the ingredients together in the morning and bake them while you are taking a shower. The muffin has Dutch-process cocoa and some chocolate chips for a double chocolate punch.

My friend Racheal came down with the dreaded cold... Have you had it yet? It is going around like crazy. I dropped this care package for Racheal and her cute son, Caden to get the healing started. Chocolate is medicinal, right?! Believe me, this is much better than a get well card.

Look what I bought myself for my birthday! A little stamp that says "From the Kitchen of...The Food Librarian." It's made by Three Designing Women. You can pick one up on Amazon - they mail you a blank stamp and a certificate to order the design online.

Recipe:

Adapted from King Arthur Flour's website

Chocolate Breakfast Muffins

2/3 cup (2 ounces) Dutch-proces cocoa

1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour

1 1/4 cups (9 3/8 ounces) light brown sugar

1 teaspoon baking powder

3/4 teaspoon espresso powder, optional (I used the espresso powder...coffee punches up with chocolate flavor)

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (6 ounces) chocolate chips (I used Nestle semi-sweet chocolate chips)

2 eggs

1 cup (8 ounces) milk (I used whole milk)

2 teaspoons vanilla

2 teaspoons vinegar

1/2 cup (4 ounces, 1 stick) butter, melted

Optional: coarse pearl sugar, for topping (I didn't have any pearl sugar (must get some, it is so pretty on the chocolate muffin)...I used some sanding sugar instead)

Prep: Preheat oven to 400°F. Prep muffin tin (I sprayed mine with Pam with Flour spray).

1. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips.

2. In a large measuring cup or medium mixing bowl, whisk together the eggs, milk, vanilla and vinegar.

3. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend, just until combined. Do not overbeat.

4. Scoop the batter into the prepared muffin tin. King Arthur makes 12 muffins with big tops, but I made them a bit smaller and got 16 muffins. Sprinkle with sugar.

5. Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, to cool on a rack.

Quartre Quarts - French Fridays with Dorie

2012-01-20T19:00:00.000-08:00

Quartre Quarts

I'm back! I'm back on the French Fridays with Dorie circuit! This week, the French Fridays with Dorie group made Quartre Quarts from Dorie Greenspan's cookbook Around my French Table.

It's a snacking cake with no frosting. Um, I'm sooooo there!

This is totally delicious. I just made it afternoon and am trying to save some to bring into work tomorrow! It reminds me of the Swedish Visiting Cake sans the nuts. It is light, not very sweet and goes perfectly with a cup of coffee or tea. I used vanilla (you can also use rum) so it has a great warm, vanilla taste. It's topped with just enough brown sugar to give it sweetness.

Be sure to check out my fellow French Fridays with Dorie members and see their creations!

Please note: French Fridays with Dorie will not be posting recipes. Please support Dorie and purchase the book or find it at your library.

Any Day All-Occasion Apple Snack Cake (Flo Braker)

2012-01-18T18:00:00.000-08:00

Flo Braker’s Baking For All Occasions

I love snack cakes as much as I love Downton Abbey. I'm a bit late to the party and have been watching marathons of the first season. Oh, that Thomas...you are vile. And Bates and Anna? So perfect...if it weren't for that crazy pesky wife. Anyway, Miss Patmore might not make this, but you can make a quick cake any morning.

This recipe is from Flo Braker’s Baking For All Occasions - pick up the book, it is filled with lots of yummy recipes.

This cake uses oil and no butter, even for the topping. Mix most of the dry ingredients together with oil and then pull out some of it. Add nuts (I used chopped walnuts from Trader Joe's) and some cinnamon to finish off the topping.

In the headnote, Flo says you can add a cup of fruit or veggies to the mix...it's very versatile. I shredded an apple (skin on).

Any Day All-Occasion Apple Snack Cake
(adapted from Flo Braker’s Baking For All Occasions)

2 1/3 cups (300 grams) all-purpose flour (I used King Arthur all-purpose unbleached flour)
3⁄4 cup sugar (150 grams)
1/2 tsp salt
1 1/2 tsp ground cinnamon - divided (I used Penzy's cinnamon)
1 cup firmly packed light brown sugar (200 grams)
3⁄4 cup vegetable oil (I used Wesson's canola oil)
(I added 1 cup shredded apple with skin on)
1 cup chopped walnuts, pecans or hazelnuts (I used Trader Joe's Walnut baking pieces)
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk
1 large egg

Prep: Preheat oven to 350 F. Prep a 9 x 13 pan.
You don't need a KitchenAid mixer...just a couple bowls and a whisk.

1. Sift together the flour, sugar, salt and 1⁄2 tsp cinnamon into a large bowl.
2. Mix in the brown sugar with a whisk.
3. Stir in the oil. (By this point, my batter was a little dry and in crumbles - this worked out fine).
4. Crumb topping: Remove enough of the flour mixture to measure 3⁄4 cup loosely packed. Add the remaining 1 tsp cinnamon and blend well with your fingertips until the mixture resembles coarse breadcrumbs. Set aside.
5. To finish the cake batter, stir in the baking powder and baking soda. Add the buttermilk and egg and whisk until the mixture is smooth.
6. Stir in your added fruit or veggies (if adding). I added one shredded skin-on apple.
7. Pour the batter into pan, then sprinkle the crumb topping evenly over the batter.
8. Bake for about 35 mins until toothpick comes out clean.
9. The instructions say to depan the cake after 10-15 minutes and let cool completely. However, I just left it in the pan to cool off.

Vegan Cocoa Cake with Cinnamon Sugar Topping

2012-01-06T16:00:00.000-08:00

Vegan Cocoa Cake

Happy New Year! How is 2012 treating you?

I sort of missed the first half the month... sick on New Year's Eve with days of sinus infection...and a Z-Pack that killed my stomach for a couple days. Then I almost broke my 4th toe (what's that called? The "ring" toe?) yesterday hiking up a mountain. Well, you can replace "hiking up a mountain" with "in my house, moving junk around." Sigh.

Why don't you start of your 2012 with some vegan cocoa cake with a light cinnamon sugar topping. I found this recipe in Hawai'i's Best Local Desserts by Jean Watanabe Hee. The fact that it's vegan isn't mentioned in the cookbook, but as I started to assemble the ingredients, I noticed it was vegan! The resulting cake is very moist. I cut it when it was still warm so the edges are all ragged...but it was still enjoyed at the library!

Recipe:
Vegan Cocoa Cake
Adapted from Hawai'i's Best Local Desserts by Jean Watanabe Hee

2 1/2 cups flour (350 grams)
1 1/2 cups sugar (300 grams)
1/2 cup cocoa (40 grams Hershey's cocoa)
2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup oil (I used canola oil)
2 Tablespoons white vinegar
1 Tablespoons vanilla
2 cups cold coffee or cold water (I used two packages of Starbucks Via. I dissolved the coffee in 1/2 cup boiling water and then added ice and cold water to get 2 cups of cold coffee)

Topping (combine together in a small bowl):
1/4 cup sugar (50 grams)
1/2 teaspoon cinnamon

1. Prep: Preheat oven to 350 degrees. Grease a 9 x 13 pan.
2. Sift together the flour, sugar, cocoa, baking soda and salt into a large bowl. Whisk to combine.
3. Add oil, vinegar, vanilla and coffee/water to the bowl. Stir together with a whisk - but be sure you don't overbeat. Do not make this in a KitchenAid mixer or electric mixer - a fork or whisk are just fine. You'll see bubbles because of the reaction of the baking soda and vinegar.
4. When combined, immediately pour into the 9 x 13 pan. Sprinkle with cinnamon and sugar topping.
5. Bake until toothpick comes out clean, about 30-35 minutes.
6. Let cool and cut into squares.

Tuesdays with Dorie Finishes Book - Thank you Dorie & TWD

2011-12-30T16:00:00.000-08:00

Just some of the delicious recipes made during Tuesdays with Dorie...

This past week, the baking group Tuesdays with Dorie completed making all the recipes in Dorie Greenspan's wonderful book, Baking: From My Home to Yours.

I wasn't able to participate each week, but I have made a majority of the recipes in the book. Aside from the butter, flour and chocolate, the Tuesdays with Dorie group changed my life in so many positive ways. I've made new friends and felt such a sense of community and friendship in this vast online world. TWD has helped me discover blogs and inspired me to bake each week! I learned new skills and gained confidence in my baking. Thank you Dorie Greenspan for being supportive of our group (getting a comment from The Dorie Greenspan on your post is such a thrill) and answering our questions. Dorie would give us hints and explanations...she's awesome! Thank you Laurie (who started the group) and Jules (who helped with coordination) for keeping us organized and on track!

My new year's resolutions is to join the group going through Dorie's classic, Baking with Julia!

I'm sad this round of Tuesdays with Dorie has ended...but I know I have a book full of great recipes and notes, friendships and inspiration to carry me for many years to come.

Please read this Washington Post article about the group!

Mochi Mochi Mochi - Mochitsuki 2011

2011-12-30T08:00:00.000-08:00

It's that time again! My family and friends got together on December 26th for our annual mochi making day!

These unsweetened rice cakes are eaten on New Year's Day in a special soup called ozoni to bring about good fortune and health and all that jazz. Our family has been getting together since 1955 to make mochi. We have two electric machines and a bunch of gas steamers to cook the special Koda Farms Sho-Chiku-Bai sweet rice (old school method is with a pound it by hand with a mallet.)

I think this year was a record - 190 pounds of rice! That took about three hours alone just to wash and soak on Christmas day (thanks Mom for doing that!)

Rice is steamed in steamers then poured into the machine. It comes out piping hot! Little bits are cut off and shaped into rounds. They are cooled on racks and then dusted with mochiko (rice flour).

All hands on deck for mochi making! Often, this is the one time a year we see some of our aunts, uncles, cousins and their growing children so it is a very important tradition for my family. And, of course, we have a bouncy house...just like our ancestors had I'm sure...

Um, we had two food tables and one salad table...making mochi definitely stirs the appetite!

Yum! Yum! Yum!

And this year lots of my friends dropped by!

We can't forget the desserts too! My auntie made this delicious cookie tray, JustJenn brought delicious and cute cupcakes and my cousin made these fried cookies.

Days later, my cousin and I are still cleaning the house and putting back things (we need to clear out three rooms of the house for mochi day). Of course, the benefit is that I'm eating fresh toasted mochi every day!

Looking forward to joining JustJenn's family for her annual New Year's feast...featuring our mochi for the ozoni soup! :)

Happy New Year everyone! 2012 is going to ROCK! - mary the food librarian

Other mochi-related posts: 2010, 2008, 2007 family event, sweet mochi with red beans, zunda mochi from sendai, blueberry mochi cake.

Merry Christmas from the Food Librarian & Cidney the Dog

2011-12-24T19:00:00.000-08:00

Why yes, my cousin and I did dress up Cidney the Girl Dog. After the graduation hat and Halloween sessions where Cidney just pretty much sat there, you can expect lots of torture, I mean, fun with the dog.

Wishing you and your family a wonderful Christmas and holiday season!

On Monday, my family descends and we make 150 pounds of mochi!

Merry Christmas! Happy Hanukkah! Happy Holidays!

- mary the food librarian

"Okay, I'm done until the next costume. Where's my biscuit?"

Holiday Treats from the Food Librarian

2011-12-16T12:00:00.000-08:00

Here are a few holiday treats you might want to make for your friends and family this holiday season. I can't believe the holidays are here already!

Please click on the link to go to the original post and recipe :)

Broken Glass Jello

Always a huge hit and so easy to make. Give yourself at least a day in advance to let the Jello set up...but your hands-on labor is only about 15 minutes!

Cafe Beaujolais' Buttermilk-Cinnamon Coffeecake

This is a great coffee cake to have on hand for visitors or overnight guests during the holiday. It feeds a lot of people and is simple to make...you may have all the ingredients handy. Last year, my uncle ate three pieces during our mochi making!

Baked Pumpkin Doughnut Muffins

Pumpkin pie is great and all...but these little donut-y muffins are divine. Have the kids help you roll them in cinnamon sugar...Santa will want to grab a few of these.

Noodle Kugel

My friend's mom makes this delicious noodle kugel for Hanukkah! (Note to Mrs. S - I miss you and hope to see you soon!!!)

Chocolate Rice Krispies with Bittersweet Chocolate Drizzle

Dressed up rice krispies. Yum! You can make these while the kids are running around. Hey, make they work a bit by stirring together this easy treat.

Happy Holidays! - mary

Barefoot Contessa's Apple Cake Tatin

2011-12-07T12:00:00.000-08:00

Barefoot Contessa's Apple Cake Tatin

Apples.
Cake.
Caramel.
I'm there.

This is the Barefoot Contessa / Ina Garten's Apple Cake Tatin. Instead of the usual pie crust topping, she covers the apples and caramel with a cake.

I used these beautiful sweet/tart apples from Ha's Apple Farm (available at many So Cal farmer's markets). Ina's recipe calls for Granny Smith apples, but these worked fine and were delicious.

Caramelized sugar is made (I'm always amazed that water and sugar can be heated to make this!) and tops the cut apples. I judged it by color and didn't use the thermometer. The presentation of the cake is very pretty, no?

Um, how can you not want this?!

The "cake" part is very delicious. Soft and light...I like it much more than a traditional apple tatin, but then I love upside down fruit cakes!

This fall/winter, if you have a few extra apples, make this lovely cake. You won't be disappointed...nor will your guests!

Recipe:
Barefoot Contessa's Apple Cake Tatin

Torrance Turkey Trot 5K

2011-12-06T00:01:00.001-08:00

Torrance Turkey Trot 5K

My running buddy and long-time UCLA friend, Dave and I ran the Torrance Turkey Trot again. Last year, it was my first 5K! After a year of running on and off, my endurance still sucks, but I'm plugging away. Next year, I hope I can finish without walking.

The City of Torrance's run is pretty big for a Thanksgiving morning Turkey Trot (almost 4,000 people). I took some photos of these runners who dressed up for the holiday!

I love the Turkey Trot because it's basically an all-you-can-eat pass for the day. ;)

I'm signing up for the Manhattan Beach Christmas Day evening beach run (everyone gets a glo necklace!) so I can eat lots more pie. Hee hee.

2011 L.A. Cancer Challenge - Halloween 5K

2011-12-06T00:01:00.000-08:00

2011 L.A. Cancer Challenge - Halloween 5K

I'm way late in posting this, but I want to keep track of my 5Ks! Near Halloween, my friend Dave and I ran the 2011 L.A. Cancer Challenge. This run raised funds for the Hirshberg Foundation for Pancreatic Cancer Research.

They had a 10K and 5K...my friend Dave (of the marathon Davey Pops) ran BOTH. First the 10K, then a short rest and ran the 5K with me! Amazing. And he did it dressed up as Fred Flintstone! My cardio needs much improvement so I walked up most of the hills around the VA in West LA.

Finally, this poster for Team Linda reminds us why the were all there. Cancer, you suck.

Fat Witch Brownies

2011-11-30T00:01:00.000-08:00

Fat Witch Brownies

One of Oprah's favorite things are treats from Fat Witch Bakery (their website opens with music). They published a cookbook in 2010 and it is filled with many yummy bars and brownies. I started with their signature item: The Fat Witch Brownie.

And just let me say...November 30th?! What? It's December 2011 tomorrow? How in the world did that happen?!

The recipe is very simple! Melt chocolate and butter. Mix up some eggs and sugar...and bake away!

When my official testers (my library co-workers) tried a brownie, one of them said, "Oh, a cocoa brownie." But this brownie doesn't have any cocoa in it. It's definitely more cakey than fudgy.

Recipe:
Printable recipe here
Fat Witch Brownies
Adapted from "Fat Witch Brownies" book by Patricia Helding & Bryna Levin, 2010, page 26-27. Find the book in your library (WorldCat) or on Amazon

14 Tablespoons (1 3/4 sticks) unsalted butter
1/2 cup + 2 Tbsp bittersweet chocolate chips (I used 120 grams of 72% Trader Joe's Dark Chocolate - see my notes)
1 1/4 cups granulated sugar (I used 250 grams sugar)
4 large eggs, room temp
1 tsp pure vanilla extract
1/2 cup + 2 Tbsp unbleached flour (I used 88 g flour)
Pinch of salt

Oven Temp: 350 F. Be sure to preheat.
Pan: 9 x 9 square baking pan

1. Grease and flour the baking pan. I lined it with parchment paper and sprayed it with a bit of Pam with Flour.
2. Chocolate measuring: I did not have bittersweet chips, but I did have a Trader Joe's bar of 72% chocolate. I ended up weighing semi-sweet chips and then cutting enough of the 72% chocolate to match the weight. Oh, how I wish all cookbooks just gave us the weight (especially since the measurement 1/2 cup + 2 T signifies that this was originally a weight measure and they had to convert it to measuring cups). You don't need to have chips because you are melting the chocolate so weights would have been great to have. Hint, Hint to all cookbook publishers!)
3. Melt butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool. (I melted the butter and chocolate in a double boiler (large bowl over low simmering water that doesn't touch the bowl)).
4. Cream sugar, eggs and vanilla together. Add cooled chocolate mixture and mix until well-blended.
5. Measure flour and salt and then sift together directly into the chocolate mixture. Mix batter gently until well combined and no trace of the dry ingredients remains. (I used a spatula and folded in the flour mixture).
6. At this point, if desired, stir in any extras like walnuts. (I did not include nuts)
7. Spread batter evenly in the prepared baking pan and bake 33 minutes or until a toothpick inserted in center comes out clean or with only crumbs, not batter, on it. (I baked mine for 33 minutes...probably could have taken them out at 31 or 32 minutes).
8. Remove from oven and cool on rack for at least 1 hour.

Starbuck's Pumpkin Scones

2011-11-28T00:01:00.000-08:00

Starbuck's Pumpkin Scones

Lori of RecipeGirl recently posted a better version of the Starbuck's Pumpkin Scone! Anything straight from your oven is better than what you can get in the store!

You know you have some leftover pumpkin puree from all your holiday baking... if you have a few minutes, bake up these scones. Scones are so easy to make!

These scones have TWO layers of glaze. The first layer is a simple plain glaze and the second glaze is spiced with nutmeg, cinnamon, ginger and cloves. (If I remember my baking teacher correctly, many commercial scones are glazed to keep them from drying out..thus, a longer shelf life.)

I made my small scones for the library staff. The original recipe yields six large scones...but I think I got around 18 or so.

Recipe:
Find the recipe on RecipeGirl's great blog here! She is writing a cookbook now too! :) Go Lori!

JustJENN Designs for the Holidays! Small Business Saturday

2011-11-26T00:01:00.000-08:00

My friend JustJENN has a great online stationery store, justJENN designs. AmEx and others have deemed Saturday "Small Business Saturday" - encouraging you to shop local with small businesses.

justJENN designs is having a special offer - FREE Shipping til Monday, 11/28/2011 (U.S.)

Jenn designed the popular "I Like Big Bundts" button and has cards and buttons available! Here are just a few of the offerings!

Handcrafted holiday tags. All of Jenn's work is careful and precise. Remember the Doll Bundt and the handmade bag she made!? She's an architect so all the cuts are perfection!

Personalized stationery. Who doesn't want a notepad with message from their kid or dog?!

My favorite everyday card is this one: You're Awesome. Seriously, you can get a card for yourself (hee hee) and give some out to those who deserve it.

For Christmas I hope you get.... corporate bailout, pony and less guilt from your family. Check all those that apply!

O.G. (Original Grandma) Gift Pack - O.G. Favorite Recipes Comic/Cookbook, OG pin, sticker and pad and recipe cards!

Support a small business today...and you don't even have to leave the house (or get pepper sprayed)! Click here for the justJENN designs website!

Eat My Blog Los Angeles Dec 10, 2011 Bake Sale

2011-11-25T12:01:00.000-08:00

Come! Buy! Support the Foodbank! Eat! Yum!

Eat My Blog

Saturday, Dec 10, 2011 at the Pita Jungle in Pasadena

I'm bringing Fuyu Persimmon Mini Bundt Cakes with Maple Glaze and there will be sooo much good stuff to eat! I'm bummed I have to work at the library this day, but hopefully some friends can get me some goodies!

Los Angeles friends, book this date in your calendar now! More information on the Eat My Blog LA website!

National Bundt Day 2011 Round-Up

2011-11-25T00:01:00.000-08:00

National Bundt Day 2011 Round-Up

November 15, 2011 was International/National Bundt Day! After making 30 Bundts in 30 Days (see them here), I invited you to make a bundt to celebrate! And, boy, did you!

In 2009, there were 41 Bundts in the Round up. Last year it was close to 90! And this year?! OMG. 145 Bundts!

I loved reading each entry! Some of you made your very first bundt or used this holiday as an excuse to get another Bundt pan. Many of you brought them into work or shared with friends and family. Love it! You all said the nicest things and I'm touched that this crazy project inspired you to bake a bundt!

My twitter buddy, Nikki of Nikkilooch said: (this totally cracked me up...many used the word "crazy" to describe my commitment to the Bundt)

There’s a woman out in California named Mary. She’s a librarian who loves to bake. She started baking 30 bundts in 30 days. She’s a little bit crazy. That makes me like her a little bit more than I did before the bundts happened.

I listed the states and countries of the entries...Bundt love is all over the map! I've linked to the blog, so please click through to find some yummy recipes and new blogs. If the baker doesn't have a blog, you'll see an asterisk by their name. I ended up placing order after order for buttons! (Those who sent me a photo of their recently made Bundt by 11/24/2011 will receive a JustJenn Designs "I Like Big Bundts 2011 Baker" button.) You can't get these buttons in stores, but you can get fantastic "I Like Big Bundts" buttons and cards on the JustJenn Designs online store.

I think putting this round-up together and getting the buttons out is taking me longer than baking 30 different bundt cakes! Although I used the Wufoo form for submission and hella concatenation on Excel (my favorite formula ever! Yes, that is a total nerd comment, I'm aware of that), I'm sure I erred someplace... please email me if you have any questions: thefoodlibrarian [at] gmail [ dot] com

I also randomly picked a baker to win a copy of Cake Simple - a lovely book full of bundt cakes! The winner is #41: Di of Di's Kitchen Notebook!

Thank you soooo much for your enthusiasm for the Bundt. You make rockin' bundts!

With much Bundt love and appreciation,
- mary the food librarian

Disclosure: The author of Cake Simple gave me a copy of the book (because the I Like Big Bundts project is on page 82!!). However, I'm paying for the buttons and their domestic and international postage, and postage for the book (yes, I might just put the postal service back in the black! ;)

Here is a round up of Bundts made for National Bundt Day 2011!

#1 Cathy (Los Angeles) of Gastronomy @GastronomyBlog made an Orange Cardamom Bundt Cake

#2: Delia* made a Apple Cinnamon Bundt

#3: Jill (East Lansing, Michigan) of East Lansing Public Library @elplibrary made a Pumpkin-Pecan Bundt Cake

#4: Lisa (Flushing, NY)* made a Carrot Bundt Cake

#5: Jennifer (Alabama)* made a Banana Chocolate Chip

#6: Corinne (Washington, DC) of sparecake made a Olive Oil Cranberry Bundt

#7: Jenni (Denver, CO) of The Pursuit made a Key Lime Coconut Bundt

#8: Mela (Portland, OR)* made a Chocolate Stout Cake

#9: My friend, justJENN (Los Angeles) of justJENN recipes @justjenndesigns made a Banana Nutella Bundt

#10: Heather (Virginia Beach, VA) of Tasty Messes @BaronessHeather made a Peanut M&M Bundt

#11: Sandra (Ontario, Canada) of Sandra Sews made a Tomato Soup Bundt

#12: Heather (New Haven, Connecticut)* made a Apple Cinnamon Bundt

#13: Putri (Newport Coast, CA)* made a Double Ginger Gingerbread Bundt

#14: Catherine (Connecticut)* made a Pumpkin-Apple Spiced Bundt

#15: Jenny (Minnesota)* made a Bundt Fail: Fudge Marble Mahem

#16: Chef Pandita (Dominican Republic) of Chef Pandita @chefpandita made a Pumpkin Bundt Cake with Buttermilk Icing

#17: Jessica (Austin, TX) of bake me away! @bakemeaway made a Pumpkin Stout Gingerbread Bundt with Brown Butter Icing

#18: Teri (McCalla, AL)* @teribossard made a Pretzel Reuben Monkey Bread

#19: Marie (Antrim, NH)* made a Pb & J Bundt (pictured) & Budapest Coffee Cake

#20: Mavis (Cincinnati, Ohio) of Kitchen Bitch made a Kiss My (Red Velvet) Bundt

#21: Dulcey (Minneapolis, MN) @dulcey made a Cream Bundt

#22: Alexa (Wisconsin)* made a Persimmon Spice Bundt

#23: MaryJane Robbins (King Arthur Flour baker/blogger) of Baking Banter @KingArthurFlour made a Chocolate Caramel Stuffed Monkey Bread

#24: Ros (London, United Kingdom) of themorethanoccasionalbaker @bakingaddict made a Apple, Chocolate and Nut Bundt Cake

#25: Sally (London, UK) made a Chocolate Bundt

#26: Judy (California) of Judy's Gross Eats made a Lemon Yogurt Bundt

#27: Yoko of Spilt Wine and Sticky Rice @yokoeats made a Pumpkin Spice Bundt

#28: Ashley (Oklahoma) of Cinnamon and Vanilla @ashleyscakes made a Cinnamon Vanilla Bundt

#29: Hilary (Los Angeles) of Nosh With Me @noshwithme made a Chocolate Chip Marble Bundt

#30: Divya Kudua (Chennai, India) of Easycooking @divyakudua made a Coffee Chocolate Chip Bundt Cake

#31: Tania (Colorado)* made a Lemon Bliss Bundt

#32: Miriam (New York) of Tales of an Overtime Cook @overtimecook made a Cream Cheese Swirled Chocolate Fudge Bundt Cake

#33: My friend, Shannon of Clarity Perhaps made a Pumpkin Spice Bundt

#34: Fabi (Madrid) of fabsfood @fabsfood made a Ferrero Bundt Cake

#35: Bea (Spain) of Simplemente, mi cocina @Simplemente_Bea made a Red Velvet Bundt Cake

#36: Larissa (Canada)* @purlgurly made a Brown Sugar Bundt

#37: Eva Flores (Sabadell - Barcelona - Spain) of Ma Petite Boulangerie made a Lemon Yogurt Bundt Cake

#38: Lorraine (New Jersey) of With a Grateful Prayer and a Thankful Heart made a Bicardi Rum Bundt Cake

#39: Angie (Louisville, KY) of Life in Progress @angielu101 made a Honeycake and Black Pepper Spice Bundt Cake with Lemon Glaze (pictured)

#40: Beth (Baltimore) of 990 Square @990Square made a Chocolate Pumpkin Bundt

#41: Di (Georgetown, TX) of Di's Kitchen Notebook @diskitchennotes made a Ruby Bundt Cake

#42: Diane (Canada)* made a Banana Chocolate Chip Oat Bran Bundt

#43: Blathering (New Orleans) of Blathering 504 @blathering made a Orange Poppy Seed Bundt

#44: Yummy Chunklet (Chicago) of Yummy Chunklet made a Cinnamon Pear Pistachio Bundt Cake

#45: Isabel of Brian & Isabel made a Pineapple Upside Down Bundt

#46: Kimberley-Blue (Montreal, Quebec, Canada) of montcarte @montcarte made a Chocolate Root Beer Bundt

#47: Alyson (Brooklyn, NY) of Made From Scratch made a Sour Cream Pound Cake Mini Bundts

#48: Ruhama (Burlington, WI) of rumahama made a Lemon Bliss Bundt

#49: Katie (Bedford, UK) of Apple & Spice made a Roasted Banana & Pecan Bundt Cake with Maple Glaze

#50: Carolyn (Alexandria, VA) of Information Center Connections @triviachick made a Double Chocolate Bundt

#51: Anna (Spartanburg, SC) of A Yankee in the Piedmont @annalibris made a Lemon Bliss Bundt Cake

#52: Rebecca (Los Angeles) of The Baking Sisters made a Buttercake Bakery Chocolate Chip Marble Bundt Cake

#53: Mrsblocko (Illinois) of Tomatoes for Apples made a Chocolate Cheesecake Tunnel Bundt

#54: Nicole (Bonn, Germany)* made a Lemon Poppy Seed Bundt & Chocolate Cinnamon Bundt

#55: Sara (California) of Cupcake Muffin @cupcake_muffin made a Meyer Lemon Bliss Bundt Cake

#56: Marina (Seattle, WA) of The Salcedo Kitchen Garden made a Gingery Pumpkin Breakfast Bundt

#57: Danielle (Evansville, IN)* made a Brown Sugar Bundt Cake(tastrphe -- it fell apart)

#58: Janine LoBue* made a Pumpkin Streusel Bundt

#59: Jen (Annapolis, MD) of Eat. Swim. Shop. made a Lava Flow Bundt

#60: IFeelCook (Barcelona) of IFeelCook @IFeelCook made a Dark Chocolate & Rosewater Frosting Bundt Cake

#61: Clivia (Toronto, Canada) of Bubies Little Baker @clivia_gardens made a Lemon Yogurt Bundt with Lemon Glaze and Caramel Sauce

#62: My friend, East Coast Mary (Connecticut Shoreline) of Popsicles and Sandy Feet made a Lithuanian Bundt Cake

#63: Shelley (Fort Worth)* made a Sherry Bundt Cake

#64: Nikki of Nikkilooch @nikkilooch made a Lemon Poppyseed Bundt

#65: Elisa (California)* made a Blackberry Buttermilk Bundt

#66: Paula (Pittsburgh)* @Qsprite made a Rum Bundt Cake with Orange Glaze

#67: Lisa (United Kingdom) of United Cakedom made a Brown Sugar Bundt

#68: Jackie (Apex NC)* made a Chocolate Beer Bundt Cake

#69: Carol and Janice (Minnesota (2 houses equal distance from the Nordic Ware store))* made a California Lemon Pound Bundt Cake and Chocolate Pomegranate Bundt Cake

#70: Jessica (Pennsylvania) of cookbookhabit @cookbookhabit made a Coconut-Filled Lemon Bundt Cake

#71: My friend, Melissa* made a Lime Chocolate Bundt

#72: Mary (California) of Alpineberry made a Bourbon Chocolate Bundt with Luxardo Cherry Glaze

#73: Eve (Woodstock, NY) of The Garden of Eating @evefox made a Apple Spice Bundt Cake

#74: Jojo (Palo Alto )* made a Sour Cream Chocolate Bundt (Recipe by Lick the Bowl Good)

#75: Bonnie (Eugene, Oregon) of Cathartic Ink @TheBon made a Blueberry Lemon Bundt

#76: Rebecca S. (Detroit, MI) of MichiGirls made a Neapolitan Bundt Cake

#77: Andrea (Iowa)* made a "Recycled" Halloween Candy Bundt

#78: Heidi (Ohio) of It's a Wicked Good Life! made a Root Beer Bundt Cake

#79: Glee (California)* made a Fuyu Persimmon Bundt

#80: jek in the box (San Luis Obispo) of scrumdillydilly @jek_in_the_box made a Ginger Ale Bundt with Black Pepper Glaze

#81: Jenn (Ohio) of JennBlogsStuff @bentoforkidlet made a Eggnog Bundt cake

#82: Rebecca (California) of What's For Meat made a Buttermilk Bundt Cake with Vanilla Icing

#83: Elizabeth (Chattanooa, TN) of A Girl In Her Kitchen made a Coconut Pecan Bundt

#84: Panya (Indiana)* @PanyaV made a Snickerdoodle Bundt

#85: Lauren (New York, NY) of The Dough Girl made a Marble Bundt Cake

#86: Kyla (Australia)* @kylapoyner made a Rich Chocolate Mini Bundt presented on my Grandma's platter

#87: Andrea (Orange County, CA)* made a Sour Cream Chocolate Chip Bundt Cake

#88: The fun-loving library staff of the City of Fairfax Regional Library (Fairfax County, Virginia) had a bundt party!

#89: Ma Kettle (Oregon)* made a Blackberry Buttermilk Bundt

#90: Natalie (White Rock, BC)* made a Boozy Marble Bundt (or the reason I need a new pan)

#91: Raji (Dubai) of Vegetarian Tastebuds @vegtastebuds made a Vegan Beet Bundt

#92: Megan (South Carolina) of My Goodness @MeggieG25 made a Sour Cream Pound Cake

#93: Sarah (Dallas, TX) of Like The Dickens made a Vanilla Toffee Pound Cake

#94: My friend, Gina Q.* made a Pumpkin Spice Bundt

#95: Kim (Waverly, IA)* made a Pina Colada Bundt Cake

#96: Paula (Jacksonville, AL )* made a Lower-Fat Deep Chocolate Bundt

#97: Vanessa (Berkeley, California) of the beet goes on @vvvanessa made a Chocolate-Beet Bundt Cake

#98: Dessert By Candy (Toronto, Canada) of Dessert By Candy @DessertByCandy made a Rum Cake with Coconut Caramel

#99: Nancy (Georgia) of The Dogs Eat the Crumbs made a Helen's Sour Cream Bundt Cake

#100: Dee (Crescent Township, PA)* made a Chocolate Peanut Butter and Applesauce Spice

#101: Meredith (Elizabethton, TN) of Garden in the South made a Spiced Cranberry-Almond Bundt

#102: Harlean (California) of Naked in Public & Other Things I Didn't Know I'd Be When I Grew Up @poeticpinup made a Tiramisu Bundt with Orange Mascarpone Glaze

#103: Andrea (Virginia)* made a Brown Butter Banana Bundt

#104: Trevor Sis. Boom. (The OC) of Sis Boom Blog! @sisboomtweet made a Vanilla Bourbon Bundt

#105: Barbara (Calgary)* made a Blueberry Cornmeal Bundt Cake

#106: DPLK (Pennsylvania) of De Baking Psychopath made a Double Apple Bundt with Caramel Frosting

#107: Betty of Scrambled Henfruit (Virginia) of Scrambled Henfruit made a Gingerbread Bundt

#108: Tessa (Arizona) of The Cookin' Chemist made a 1 Step Pound (Bundt) Cake with Vanilla Glaze

#110: Alison (Houston, TX)* made a Whole Grain Applesauce Bundt

#111: Caroline (California) of When Adobo Met Feijoada @carolineadobo made a Coconut Pandan Chiffon Flan Bundt Cake

#112: Lori (Philadelphia, PA)* made a Glazed Lemon Bundt Cake

#113: Melissa (Grand Rapids, MI) of Live Better Books @livebetterbooks made a Chocolate Whiskey Bundt Cake

#114: Karen (Houston)* made a Way Overdone Apple Spice Bundt

#115: Lisa (Birmingham UK) of Spatulas At Dawn @Spatulasatdawn made a Olive Oil Banana Bundt

#116: Veronica (Portland, Oregon) of Tiny Sandwiches made a Strawberry Aloha Bundt

#117: yoko of foodie in progress made a double ginger sour cream bundt

#118: My friend, Dave (Culver City) of Dave's Travels @davery90230 made a Persimmon Spice Bundt

#119: Jen (Colorado) of Jen's Blog made a Sour Cream Bundt Cake

#120: The Peterson Family (Ohio)* made a No amount of pony magic can save this bundt!

#121: Katrina (Utah) of Baking and Boys! @koismith made a Chocolate Chip Bundt Cookie Sundaes
National Bundt Day shares the day with Katrina's birthday!

#122: Carlene (Southern California)* made a Maida Heatter's Budapest Coffee Cake Bundt

#123: Auntie Nettie (New York) of Auntie Nettie's Attic @nettiesattic made a Gingerbread Cake Bundt

#124: dharma (Madrid (España)) of tan dulce como tu made a Bundt Cake marshmallows and krispies (post in Spanish)

#125: Tracey (Rhode Island) of Tracey's Culinary Adventures @twilhelmsen made a Eggnog Pound Cake with Crystal Rum Glaze

#126: Sandra (New Haven, Connecticut)* made a Philadelphia Apple Cake

#127: Amanda (Washington)* made a Grapefruit Bundt & Chocolate Cinnamon Bundt

#128: Estibaliz Martín (Bilbao, Spain) of Sweet Aurora made a Spicy Pumpkin Bundt

#129: Kelly (London) of An American Cupcake in London @Cupcake_Kelly made a Cranberry Bundt Cake

#130: Subhadra (India) of Pure Randomness! made a Cream Cheese Bundt

#131: Beth (Oakland, CA) of Exploring with Beth made a Spice Cake with Brown Butter/Vanilla Glaze

#132: Hannah (Texas)* made a Never Enough Chocolate Bundt

#133: Jen (Boston, MA) of Beantown Baker @beantownbaker made a Sour Cream Coffeecake Bundt

#134: Kelly (Pittsburgh, PA) of No Empty Chairs made a Pear Cardamom Bundt Cake

#135: Christa (Seattle, Wa)* made a Spiced Pumpkin Bundt with Orange Liquer Glaze

#136: Ruth (New York State)* made a Pistachio Inside Outside Bundt Cake

#137: Janice (Mississauga, Canada)* made a Red Velvet Bundt

#138: Sammy Jo (NC)* made a Chocolate Bundt with Chocolate and Caramel Glaze

#139: Sandy (Downingtown, PA) of Luck, Faith and Love @SandraDee1 made a Key Lime Bundt Cake with Margarita Icing

#140: Andrea (California)* made a Chocolate/Vanilla Marble cake

#141: Carolyn (Windsor, Colorado)* made a Lemon Bundt Cake

#142: Jessica of My Baking Heart (Texas) of My Baking Heart @hornedfroggy made a Glazed Chocolate Pumpkin Bundt

#143: Canadian Information Professionals (Canada) of Oh la vache! made 5 Bundt Cakes

#144: Candy&Dana (Spokane, WA)* made a Devil's Food & Lemon Bliss Bundts

#145: Aimee of Food, Je t'Aimee (Canada) made a Spiced Cranberry and Buttermilk Bundt Cake

* No Blog...yet!

Whew!! This round up of Bundts is overwhelming and awesome!! Thanks everyone for baking along with me on National/International Bundt Day. I hope you continue to bake Bundts all year long! - mary

Randy Newman and I agree: I Love LA... LA Farmer's Market

2011-11-20T11:00:00.000-08:00

Happy Sunday Morning! I'm taking a break (read: procrastination) from washing the walls and ceilings of the bathrooms (seriously, it is hard to maneuver a ladder in that small space) to post some photos from my trip to the Farmers Market. (Taken on my Samsung Charge phone...not bad, huh?!)

As I walked through my Farmer's Market on Saturday morning, I thought about how lucky I am to live someplace with year-round Farmer's Markets and such great California produce. A friend of mine is moving back to Los Angeles after a few years on the East Coast. My message to the M family: Welcome back guys! Welcome back to the land of fresh delicious strawberries in November!

We have one vendor that grows every type of eggplant known to man! :) There are Chinese, Japanese, Indian, etc. variations...Los Angeles is diverse and the farmer's market reflects that. A bunch of vendors have fuyu persimmons now too. It is really funny because I've always grown up eating persimmons (very popular among the Japanese American crowd, everyone has a relative with a tree in the backyard), but they were hardly in stores in my youth. And here they are everywhere! Reminds me of sushi, octopus, miso soup...I was eating that way before you could find in the mall food court. :)

Love the Farmer's Market food vendors. Sometimes, I get Thai food or a Pupusa or maybe a BBQ turkey leg to take home (there are also crepes, corn on the cob, seafood, sausages and bacon wrapped hot dogs). Of course, kettle corn is a must! Yesterday, I picked up the Corn Maiden pumkin, raisin and rum tamale with tomatillo sauce. Delicious!

I'm working on the National Bundt Day round-up. It's going to be epic! Over 100 bundts!

While I'm working on it, I'm going to eat some fresh fruits and veggies and... as Randy Newman sings, "I Love LA" and I shout back, "We Love It"!

I Like Big Bundts 2011 - 30 Days of Bundts!

2011-11-15T00:02:00.000-08:00

Logo by JustJennDesigns

National Bundt Day - November 15, 2011

Happy National Bundt Day!! Whoo Hoo! Thank you so much for following along with me on my quest to spread Bundt love because...I LIKE BIG BUNDTS!

In addition to it being National Bundt Day, it's a very special day for blogger, Katrina of Baking and Boys! It's her birthday so please go over to her blog and leave a birthday greeting!

Here is a recap of I Like Big Bundts 2011! Click on the title for a link to the post and recipe. If that isn't enough bundts for you...see the I Like Big Bundts page!

I hope you made a bundt for your friends and family. If you submit a photo by Nov 24, 2011, I'll send you a JustJennDesigns button to wear on your apron, bag or shirt! :) Submission info here.

Thank you again for all the encouraging tweets, Facebook messages and comments. You kept me going!

Happy Happy Happy Bundt Day!

- mary the food librarian

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

Day #5: Gingery Pumpkin Breakfast Bundt

Day #6: Maida Heatter's Budapest Coffee Cake Bundt

Day #7: Dark Chocolate Bundt

Day #8: Banana Chocolate Chip Bundt

Day #9: Apple Spice Bundt

Day #10: Pumpkin Spice Bundt

Day #11: Doll Bundt Cake

Day #12: Light Chocolate Bundt with Coffee Glaze

Day #13: Spiced Cranberry Bundt

Day #14: Brown Sugar Bundt

Day #15: Buried Alive Bundt Cake

Day #16: Leftover Halloween Candy Bundt

Day #17: Lemon Bundt Cake

Day #18: Ultimate Streusel Bundt Cake

Day #19: Vanilla Bean Bundt Cake with Strawberries

Day #20: Chocolate & Zucchini Bundt

Day #21: Rice Krispies Bundt

Day #22: Tomato Soup Bundt

Day #23: Cinnamon Chocolate Bundt

Day #24: Broken Glass Jello Bundt

Day #25: ApplePearSauce Bundt

Day #26: Vegan Beet Bundt

Day #27: Chocolate Crown Bundt

Day #28: Blackberry Bundt

Day #29: Eggnog Bundt

Day #30: Fuyu Persimmon Bundt

Fuyu Persimmon Bundt - Day #30 of Food Librarian's I Like Big Bundts 3

2011-11-15T00:01:00.000-08:00

Fuyu Persimmon Bundt

I Like Big Bundts - Day #30

HAPPY NATIONAL BUNDT DAY!!

Woo Hoo! It's Day #30 of I Like Big Bundts 3! I can't believe I made 30 bundts for the third year in a row!

This is one of my favorite bundts! It uses Fall's perfect fruit - the Fuyu Persimmon. It's really important to know the difference between the fuyu and hachiya persimmon. The Fuyu you can eat hard (like an apple) or soft, but the Hachiya can only be eaten soft. Please don't mix up the two! Walnuts and raisins, ground cloves and cinnamon makes this Bundt full of fall flavors.

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! I'm going to put together a round-up of all the bundts submitted! The submission info can be found here!

This is a post where I can say "As Seen In"! :) This recipe appears in Christie Matheson's Cake Simple book (pages 82-83). This post talks about my 15 minutes of Bundt fame!

Here are my mom and dad and their fuyu kaki (Japanese for persimmon) tree!

Happy Happy Happy Bundt Day! ! ! ! ! Thanks for playing along with me this year and I can't wait to see your submissions for the round-up!

Whew. I think I'm going to put away the Bundt pans for a bit and make some brownies now. :)
- mary the food librarian

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
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt
Day #24: Broken Glass Jello Bundt
Day #25: ApplePearSauce Bundt
Day #26: Vegan Beet Bundt
Day #27: Chocolate Crown Bundt
Day #28: Blackberry Bundt
Day #29: Eggnog Bundt

Recipe: Click here for printable recipe

Bundt Pan: Traditional 12-cup Bundt Pan

Eggnog Bundt - Day #29 of Food Librarian's I Like Big Bundts 3

2011-11-14T00:01:00.000-08:00

Eggnog Bundt

I Like Big Bundts - Day #29

Oh my goodness. It's almost here! National Bundt Day is tomorrow! Woo Hoo! Let's all celebrate the great Bundt with some tasty goodness. The Bundt is just freaking awesome. Seriously. Ready to eat for breakfast, lunch or dinner...and all moments in between.

Today's bundt is an Eggnog Bundt! You know you'll have a boatload of eggnog in the upcoming holiday season...if you have a cup leftover, here's a bundt for you!

I adapted this recipe from Flo Braker (don't you always want to say her last name "Baker"...so close) Baking for All Occasions. However, I omitted the dried currants and the crystal rum glaze.

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! The submission info can be found here!

I hope you make a bundt to celebrate the bundt, but most importantly, to share it with your friends and family!

I made 1/2 the recipe and baked it in a 6-cup bundt. I made a powedered sugar and eggnog glaze to top the bundt.

See you tomorrow for National Bundt Day!!! Yipppppeeeee!!!

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
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt
Day #24: Broken Glass Jello Bundt
Day #25: ApplePearSauce Bundt
Day #26: Vegan Beet Bundt
Day #27: Chocolate Crown Bundt
Day #28: Blackberry Bundt

Recipe: Click here for printable recipe
Adapted from Flo Braker's Baking for All Occasions

Frying Fish and Eating in Little Tokyo

2011-11-13T18:00:00.000-08:00

So, I haven't been just making and eating bundts this month! :) The other day, JustJenn, her kids and I went to Little Tokyo in Downtown Los Angeles for lunch at Frying Fish Sushi.

Frying Fish is one of the oldest places in the Japanese Village Plaza (between 1st and 2nd Streets). Two sushi chefs are in the center and a rotating stream of sushi goes round and round.

The prices are based on the color of the dish, and you just pile them up at your seat and they count them up.

You can grab anything off the conveyor belt, or ask for items from the sushi chefs. I ordered a tamago (egg) and the kids got their favorite tempura shrimp roll and just plain tempura shrimp. Kids, like adults, love fried food.

Here is Chef Kenny Yamada and a few of the plates we ate. I took the chef's photo and he gave me his card. Not everyday you get your sushi prepared by someone who's also a member of the Screen Actors Guild SAG. (Well, perhaps you just might in LA!)

The sushi isn't gourmet or rivals R23, but it's a fun time. Kids just love the conveyor belt and sitting at the bar. Lots of people in the restaurant were accompanied by children! Discover Nikkei interviewed the owner and has a set of photos.

After Frying Fish, we walked next door to Mikawaya for some mochi, mochi ice cream, and sorbet. They have it all. Mikawaya invented mochi ice cream! Opened in 1910, this place is a Los Angeles institution. I love all things mochi and always visit either Mikawaya or Fugetsudo for mochi while downtown.

Of course, we stopped at the Mitsuru Cafe in the same Japanese Village Plaza for Imagawayaki. These are pancakes filled with sweetened red beans. They are made in front of a window so people are always watching...you can find the place by the crowd. I can eat these everyday and never leave Little Tokyo without a visit. When warm, they are so delicious!

Our last stop was the Hello Kitty store and the trinket/J-Pop culture store where I found the perfect winter hat! Kawaii!

Japanese Village Plaza
Between 1st and 2nd Streets at Central, Little Tokyo, Los Angeles

Blackberry Buttermilk Bundt - Day #28 of Food Librarian's I Like Big Bundts 3

2011-11-13T00:01:00.000-08:00

Blackberry Buttermilk Bundt

I Like Big Bundts - Day #28

We're almost to the day! National Bundt Day! Woo Hoo! We're on Day #28 of I Like Big Bundts 3...bringing you 30 bundts in 30 days.

Today's bundt is a yummy Blackberry Buttermilk Bundt from Bill Yosses' book, The Perfect Finish. This is a really lovely book (wonderful photos) with lots of bookmarked recipes. Check it out here on Amazon or see if your local library has it!

Bill's recipe calls for a heated glaze to be poured over the bundt. I didn't do that and just made it quick orange juice and powdered sugar glaze. Um, that was my creative decision...yeah, right. It has nothing to do with me not reading the directions completely. Nah... ;)

Grab some blackberries and make a bundt! Hope you are baking up your Bundt to celebrate National Bundt Day soon! :) Have a great one today! - mary the food librarian

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
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt
Day #24: Broken Glass Jello Bundt
Day #25: ApplePearSauce Bundt
Day #26: Vegan Beet Bundt
Day #27: Chocolate Crown Bundt

Recipe: Click here for printable recipe
Adapted from The Perfect Finish by Bill Yosses (page 128)

Bundt Pan: Traditional 12-cup Bundt Pan
Bundt Pan: Smaller 6-cup Bundt Pan (the traditional bundt pan is 12-cups) (I made 1/2 the recipe and used this 6-cup Bundt pan)

Chocolate Crown Bundt Cake - Day #27 of Food Librarian's I Like Big Bundts 3

2011-11-12T00:01:00.000-08:00

Chocolate Crown Bundt Cake

I Like Big Bundts - Day #27

We are almost there! National Bundt Day is Tuesday! I hope you are planning to make an awesome bundt to celebrate. I can't wait to do the round-up of Bundts you make!

We're on Day #27 of I Like Big Bundts...my marathon of 30 Bundts in 30 Days. I'm in the last stretch and see the finish line!

Today, it's one of those "back of the package" recipes. This recipe was on the packaging that came with the Nordic Ware 6-cup Bundt pan. I have two 6-cup Bundt pans. I really like my new "Platinum Collection" pan (Amazon) - the curves are sharper and it's heavier than the other one (both made by Nordic Ware)

This recipe is very easy to make...it's a vanilla batter with a bit taken out and chocolate syrup added to make a chocolate batter. Although the chocolate batter goes on the bottom of the pan, it ended up on the top of the pan (which, when inverted, is the bottom of the cake).

Have a great Saturday! We should have some rain here in Los Angeles...perfect time to make a Bundt! :)

See you tomorrow for another bundt! - mary the food librarian

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
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt
Day #24: Broken Glass Jello Bundt
Day #25: ApplePearSauce Bundt
Day #26: Vegan Beet Bundt

Recipe: Click here for printable recipe
From the Nordic Ware 6-Cup Bundt Pan package (a "back of the can" recipe!)

Bundt Pan: Smaller 6-cup Bundt Pan (the traditional bundt pan is 12-cups)