Mint filled Coconut Vanilla Bundt cake #BundtBakers

As a part of Bundt Bakers, now I am regularly baking Bundts... Baking Bundts, is always fun.... After my Bundt is baked, I literally keep on looking at them, and becomes most of the time impatient to turn it on cooling rack... So that I can see how my Bundt is looking...

After couple of ,Bundts, I have learned it's not good to get impatient.. It's better to wait for few more minutes, than a cracked Bundt... This month our theme, is Girl Scout Cookies.... From the starting I knew, I wanted to use Thin Mint Cookies... I was playing with the couple of ideas like Mint Bundt CheeseCake and Mint Bundt Cake( where broken pieces of cookies are folded in the cake batter)... But, then I wanted to bake something different with these cookies...

So, I came up with an idea of making tunnel in my Bundt... Once, we are in the Tunnel, it's completely dark.... So, Thin Mints being dark were actually complementing my thoughts... After making the batter ready, I realized that I cannot make the tunnel with cookies from the lowest level... I need to have some cake batter below the cookies, to hold them... Since, I was baking with these cookies for the 1st time, I did not know how these cookies are going to behave while baking... Whether they are going to melt, or going to be in the same shape, as I have dropped in the batter... Well, I must say, I was quite happy with the results.. It did not actually got the effect of tunnel, but while my Kiddo was cutting this Bundt.. Got really happy and excited.... Mission accomplished....

#BundtBakers is a group of Bundt loving bakers, who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


While You are here, do check out some of the other types of Girl Scout Cookie Bundts...

Here, is the recipe for you to try ...

Ingredients -

  1. All Purpose Flour - 1 1/2 cup
  2. Salt - 1 tsp
  3. Baking Powder - 1 tbsp
  4. Baking Soda- 1/4 tsp
  5. Milk Powder - 1/2 cup
  6. Sugar - 3/4 cup 
  7. Vanilla Essence - 1 tsp
  8. Honey - 2 tbsp
  9. Olive Oil - 1/2 cup
  10. Unsalted Butter (melted) - 4 oz.
  11. Thin Mints - 1 pack (broken)
  12. Coconut (finely shredded) - 1/2 cup
For frosting - 
  1. Sugar syrup of 1 thread cocsistency- 1/8 cup
  2. Coconut (shredded) - 1/4 cup
Directions -
  • Mix All Purpose Flour with Salt, Baking Powder and Baking Soda.
  • Beat sugar with olive oil and butter, until well combined.
  • Now, mix flour mixture with sugar mixture.

  • Add Coconut, Honey and Vanilla essence to the batter.
  • Mix well.
  • Add the batter spoon by spoon to the greased Bundt pan and spread all over the base of pan.
  • Make a well in the center of the batter, by pushing the batter by back of spoon on sides, and fill the broken pieces of Thin Mints.
  • Now, cover this layer by rest of batter by again spooning them.
  • Let the batter stand for 5-7 minutes.

  • Then, bake for 35-40 minutes at 350 degrees, or until the toothpick comes clear.

  • Let the Bundt, rest on counter for 10 minutes, before transferring to the cooling rack.. 
  • While, the Bundt is baking, in another open baking pan, toss some shredded coconut, and put it in oven for 5 minutes, or until the coconut is toasted brown... Keep the check of the time, as it gets brown very fast.
  • Transfer the Bundt on the cooling rack, and add these toasted coconut on the top of Bundt...

  • Make some Sugar syrup and pour on the top of Bundt, to make the toasted Coconut stick to the Bundt.
  • Sprinkle some Broken Thin Mints from the top....  and Enjoy......

Aachari Paneer

All of us, who are born in 60's- 80's, have special memories of their childhood. Our mothers and grandmothers, making every things at home... Every single thing of food was made at home. Those days, not a lot of food items were available at the grocery store. I grew up, watching them, making the Instant Pickle, Different kinds of Pickles, Ghee... My grandmom (Naani) have special technique of making pickles (Aachar).

During my childhood, we traveled a lot, because of my Father's transferable job. It was so much fun, to make so many new friends. The only thing, was our school too keep on changing with every move. But, one thing always remained coon for every year. In every summer vacations, we all siblings go to my Grandparent's house, with my mom.... Our Vacations, were usually, of 2 1/2 months... And it was difficult, for my dad to take leave for so long... Right from the time, we reach to our grandparent's house... We are welcomed, with all types of Mangoes, Raw as well as Ripe Mangoes room, Mandir, everything was ... My Grandparents, stays in an open courtyard house... All the rooms, kitchen, toilet, dining area, food storage room everything was located around the central courtyard... When I go down the memory lane, I have lots of memories attached to this house..

My grand-mom, was an excellent cook, and she knows lots of preparations from all qualities of Mangoes...

And when we were returning back to our hometown, she will pack these delicious preparations of Mangoes with us... Few of these preparations, were varieties of Pickles.... Sour, Sweet, Chilli.... Now, being so far away from family, I miss those days.... those flavors.... So, I developed this recipe, which takes me back to my mother land...

Last time, when I was visiting my mom, we went to a grocery store, which is actually a very big store of that area... Mummy was getting stuffs for her, and I was look for some new Masala, which I can use in my cooking... Then, this Achar Masala caught my eye... It says, it has all the ingredients for making Mango Pickle (Aam ka Aachar)... I got it, but when I opened the packet, it had all raw Masala... My mom told me, after looking at the masala, we make this Aachar Masala, by adding all the raw spices together...

Now, I use this masala, for making Aachari Paneer.... After looking closely, I realized it has those basic ingredients of Aachar- Methi, Pila Sarson, Saunf, ajwain and Kalonji.

Ingredients -
  1. Aachar Spice ( Methi, Yellow Mustard Seeds, Ajwain, and Kalonji)- 2 tbsp
  2. Paneer- 25-30 cubes
  3. Onion - 1/2 (if big), or 2 (if small) (chopped)
  4. Cumin seeds (Jeera) - 1tsp
  5. Yellow Mustard seeds - 1tsp
  6. Tomato - 2 (diced)
  7. Beetroot - size of 1 walnut - (chopped)
  8. Salt to taste
  9. Turmeric Powder - 1tsp
  10. Coriander Powder - 1/2tsp
  11. Kashmiri Red Chili Powder - 1 tsp
Directions - 

  • Heat cooking oil in a pan, Add cumin seeds (jeera) and mustard seeds (sarson), to the oil and let it crackle.

  • Add the Aachar spices to the Oil.

  • Add chopped Onion, fry for couple of minutes... When Onions, are properly coated by oil, add chopped tomatoes.

  • Add chopped beetroot with all the other spices..

  • Add a cup of water and lower the speed of flame and cook till the onion has become translucent.

  • Add diced Paneer, saute and cook till the Paneer becomes soft.

  • Enjoy it hot, with Roti/ parantha...

Cashew and White Chocolate Chips Cookies #Creative Cookie Exchange

My kiddo loves Chocolate Chip Cookies, but then it has to be brown Chocolate Chips......Once I tried replacing brown Chocolate Chips with White Chocolate Chips... And she completely refused to eat those cookies... I couldn't think of any cookie delite, which she likes it, and she can also take it to the school for her snack time... The only thing, which I thought will work, was replacing Brown Chocolate Chips with White Chocolate Chips...  Then, I remembered her, taking a second serving of Cookies in my friend's place... Those Cookies had nuts playing hide-and-seek.... So, my idea originated of Cashew and White Chocolate Chips Cookies... The original recipe of Chocolate chip Cookies, I got from "Host The Toast", but over time I did lots of change suiting my taste and requirements.

Lots of tricks, I learnt from my own mistakes while making these cookies... And one of my favorite trick is, mix it while you are in kitchen stirring something in pot and keep it in refrigerator.. And whenever you have time, bake it... I baked it next day... And I think, I got the best results...

Every month, we get together to bake delicious cookies... The theme this month is White Chocolate! White Chocolate is seriously underrated as a baking ingredient--it compliments so many other flavors so nicely, like citrus, spices, berries, winter squash, etc. So, if you want to see all the ways white chocolate can be used to make terrific cookies, you have to come to the right place! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes-- be sure to check out our Pinterest Board and for monthly posts (you can find all of the at The Spiced Life). You will be able to find the the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start check out what all of the hosting bloggers have made:

Here, is the amazingly easy recipe of Cashew and White Chocolates for you to try....

Ingredients required for 24 cookies- 

  1. Butter - 1 1/2 stick (at room temperature)
  2. Brown Sugar - 1 cup
  3. White Sugar - 1/2 cup
  4. All Purpose Flour (Maida) - 2 cups + as needed
  5. Baking Soda - 1/2 tsp
  6. Baking Powder - 1 tsp
  7. Salt - 1tsp
  8. Cashew - 3/4 cup (broken)
  9. White Chocolate Chips - 1 1/2 cup
Directions - 
  • Mix butter, brown sugar and White Sugar together. I prefer to use a wooden spoon to mix it... And mix until it is well combined.

  •  In another bowl, mix All Purpose flour with Salt, Baking powder and Baking soda. Add this mixture to the Sugar mixture. Add cashew and White Chocolate Chips.

  •  Mix until Cashew and Chocolate Chips, are well incorporated in the dough.

  •  Keep in refrigerator for minimum 1 hr, or maximum for 3 days. I normally, make the dough ready, cover it a plastic wrap and keep it in refrigerator until I am free and ready to bake. 
  • Lined the baking tray with a parchment paper. Scoop the Dough with an ice-cream scoop, and place on the tray about 2" apart.

  •  Now, bake the cookies, for 15-18 minutes, or until the edges have turned light brown in color.

  •  Let it rest on the tray for 5 minutes. And then transfer to the cooling rack for further cooling.

  • Enjoy it with a glass of milk...

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