Disclaimer:This is not a bake it from scratch post.This is a use up the stuff at home kind of thing. More of a transformation, if you would like it!
You go shopping, you see the cake mix. You know you bake at home.. Well you do bake at home. But somehow something struck you and you came home with 2 boxes pf pudding and white cake mix. Don’t ask why! I had been wanting to experiment a bit with pistachio pudding and the cake was meant so my kiddo could bake it all on her own. At least A2 has professed to doing something unlike 1 and 2 who declare the food yummy and proceed to gobble it up!
Been wanting to experiment to convert the cake mix into a pound cake as well.. Lemon being our favorite. Well let’s just say the weather was fine and Sunday being a lazy day, my brain did go off on to a hiatus and a bit of goof up later , pistachio pudding that was to be turned into kulfi and ice cream ended up here as I wanted to experiment and pound cake became light and fluffy Bundt cake as well…
So here we go. A semi homemade version that truly was exceptional in taste and texture and brought forth the flavor and color of pistachio. The drizzled icing just took it another whole level.. It was truly fabulous.. .. And looked like a million bucks when I spent a few pennies on it. I love the minimal effort and maximum mileage this one delivers. This is definitely a recipe to go to when you are short on time or you do not want to go the long route way..
A melt in your mouth pistachio Bundt cake that’s light and fluffy in texture taken to greater heights by the lemon drizzle! A sure winner !
Prep time : 15-20 minutes Baking time : 38-45 min
For the Bundt cake:
White cake mix box : I used DH, white cake mix – 16.5 oz.
Pistachio pudding : Jell-O Pistachio pudding mix pack : 1.5 packs ( each pack is 3.4 oz. / 4.5 servings)
Milk 2% : 11/2 cup +2 Tbsp.
Butter : 4 tbsp. At RT
Eggs : 4
White chocolate chips : 1/2 cup
Almond extract : 2 tsp.
Food Color green : 3 drops ( optional, but recommended)
For the Glaze/ Icing
Confectioner’s sugar : 1 cup
Heavy cream/ milk : 2 Tbsp. or just as required to thin
Fine chopped raw pistachios : 1/4 cup
Lemon Extract : 1 tsp.
Preheat the oven to 350 deg F.
Spray your Bundt pan with oil of your choice and dust it with flour as well. Tap to remove excess and set aside. Make sure the nooks and crannies are completed greased and floured.
In a mixing bowl, add the cake mix and pudding mix and whisk it well. Add in the melted butter or RT butter and 4 eggs. Add the eggs one by one, stirring in after each one.
Add the milk, almond extract and three drops of food color and whisk it in until the mix is a soft fluffy batter. About 5 minutes or so in your stand mixer.
Stir in the white chocolate chips / fold it in gently.
Distribute the batter evenly in the Bundt pan( I used my 10 cup Bundt pan for this).
Bake it for about 38 to 45 min until a skewer inserted comes out clean.
Take it out and do let it cool down in the Bundt pan itself for about 15 minutes. Do not rush this please!
After 15 minutes, invert it and the cake should simply slide out without any sticking if the pan has been properly greased.
Let it cool well for a couple of hours at least before you glaze it.
Option one : you can just dust it with confectioners sugar and it will be awesome!
Option two: whip up heavy whipping cream with left over pudding mix and serve the cake topped with it.
Option three : Mix everything listed under the glaze / icing tab listed above . Make a smooth thick and slightly runny past. Too much runny and it will simply slide off . Pour it over the cake, top with pistachios, let it set for about 20 min. Cut and serve.
This particular brownie is an ode to my youngest … A3 , as I would like to call him. It’s funny how much peanut butter this child can live on. You name it and Peanut Butter (PB) makes it better for him. Flatbreads to plain sliced honey wheat bread – everything tastes better with PB. Actually it’s kind of funny because my oldest would not touch it with a 10 foot pole (Unless he was starving in a deserted island and the Skippy jar would save him! Honestly I think he might debate the merits of it though… ) and my middle one is ambivalent about it but my youngest, the smile on his face for a PBJ makes it well worth it. With the wet spring weather and last days of old man winter, I think this particular day calls for brownies. Any kind of them would do. But since my youngest left with a I cannot believe I have to go to school today, I felt this might bring out the bring smile on him. Nothing beats the smile of your loved one after a downer day!
A doctored brownie mix – a quick fix brownie with swirls of peanut butter. Rich, gooey, chocolaty brownie with the smooth sweet and salty swirls of peanuts. Life is good!
Prep time : 10 min Bake time : 35 minutes Serves : 6-8
Brownie Mix : 1 pack ( I used the regular one, not the family sized one)
Eggs, milk and oil : As per the instructions on the box
Peanut butter : 1/3 cup
Brown sugar : 2 Tbsp ( optional )
Pre heat the oven to the required temperature on the box. Most brownie mixes call for 325F to 350F.
Grease a 8 by 8 inch square pan and keep aside.
Prepare the brownie mix according to the instructions on the box . ( I used a Ghirardelli double chocolate mix. It called for 1 egg, 1/3 cup of oil and 1/4 cup of water and to be gently stirred in).
Scoop out the batter in the greased baking pan.
In a microwave safe bowl, warm the 1/3 cup of peanut butter to soften it. Not melt it but soften it to a stage where it will be easily swirled. I used the smooth and creamy kind and since it already was sweet enough, I did not add the 2 tbsp. of extra sugar to sweeten it.
Add these near melted dropfuls of peanut butter and swirl gently.
Bake as per the instructions. Mine took about 35 minutes.
I had been toying with this particular thing in my mind for some time. And then came the sudden trip of DH to the west coast. My BIL has a penchant for teas.. Of all kinds. I vividly remember my SIL ( being a non tea drinker) enthusiastically making a cup of strong ginger tea for us, only to discover that it turned out to be the dark chocolate tea kind. Oh well ! Knowing his fondness for these and more so because I was experimenting to get the eggless variety right, and buoyed by the recent success of Thandai Chai Masala Cake, this was born – About 4 hrs before my DH boarded the flight !
Black Tea Spice Cake
Self rising APF : 2 cups
Non-Fat Sweetened Condensed Milk : 14 oz can
Butter : 1/2 cup (Melted)
Baking Soda : 1/2 tsp
Walnuts: 1/2 cup chopped
For Making the Black Tea Concoction:
Water: 1/2 cup
Milk 1% or 2% : 1 cup
Black Tea : 6-8 tea bags or 3-4 tsp of black tea
Fresh Ginger : 2 inches. finely grated
Black cloves : 4
Green cardamom: 6
Black peppercorns : 6 . Crushed finely
Fennel seeds: 1 tsp (optional)
Preheat the oven to 350 F. Spay oil and dust flour on the pan of your choice. I used a 9 inch round pan for this.
Sift the APF and Baking Soda together and whisk it.
Making the Tea concoction:
Boil the water with the ginger, cardamom ,cloves and pepper initially for a few min. The idea being to let the spices steep in.
Add in 6-8 tea bags or add 3-4 tsp of black tea and boil for a 2 min or so.
Now add in the 1 cup of milk and let it all boil so the flavors are well steeped in.
Filter this very thick concoction out and you should have a cup of the final extract in measurement
Let this cool down.Should be luke warm in about 10 min or so.
Preparing the batter
Melt the 1/2 cup of butter and add it in along with the thick tea concoction and condensed milk to the dry flour mix.
Stir it in gently so the flour is completely incorporated.
Now add in half the chopped walnuts in this and stir it in.
Add in the batter into the pan.
Add in the rest of the chopped walnuts – sprinkle on the surface
Bake it in the oven for 38 min or so at 350 deg F.
This will be a very moist , flavor intense , slight dense but very soft cake.