Mini Lemon Bundt Cakes

Okay...so funny. What is? My mom and her reactions to Mele Cotte. She doesn't leave written comments, but does read the blog regularly and comments to me verbally. She's very sweet in her honesty. And, there are certain posts, that when I hit publish, I know I will get a jingle. Why? My photography leaves something to be desired, especially when it comes to savory dishes. My track record is pretty good for my baked goods. But meals? Not so much. (In fact, I giggle as I type!) Trust me...I wish I could get my food captured on film like some...Tami, Ilva, Kelly, Helen, Kate/Kajal, Ellie, Julia, Gattina, Haalo, Bron, Sara.....oh I could go on and on. But, I am not there yet, nor do I see myself getting to their level of fabulousness.

As I predicted, my Roasted Turkey Cutlets with Shiitake Cream Sauce and Hoppin' John were my lastest travesties. Their taste didn't quite come through the pictures. The Tilapia Rolls made it by a hair because the bulk of the meal was contained. Hail the mighty carb. Haaaa!

So, I will keep working on getting my savory dishes to look edible, while alternating their posts with sweet temptations. This may be a bit of a challenge, because as I scroll through my saved post drafts, I see several "healthy" dishes that were difficult to capture.

Let me start with gumdrops - Chocolate Covered Gumdrops. No, I didn't make these from scratch. Now, I did actually try to make gumdrops while in Utah, after I bought Anita's book, Field Guide to Candy. Phew! What a disaster! There is a picture somewhere and luckily... I couldn't locate the evidence. So, allow me to introduce these gumdrops. The gummy part, two-biter, all natural bits of goodness (in flavors of pomegranate, acai, grapefruit, Meyer lemon, key lime and tangerine) are from Whole Foods. I wrote about them last year for one of the sites originally part of Well Fed.

This time, instead of just eating the gumdrops plainly (which would tragically interfere with my 10 in 10 Healthy Challenge goals), I dipped them in chocolate! Everything's better in chocolate, right?Plus, I couldn't eat them (unless I wanted to enter an inevitable chocolate-induced slumber).

Okay. I tried one.

Then drank a whole bunch of water to stay awake. Really yummy! Kind of a cool idea, I think! Don't you? No recipe. Just melt some chocolate, grab a gummy....and dunk!

The other deliciousness that I wanted to share with you are these Mini Glazed Lemon Bundt Cakes. Years back, I bought a 12-mini bundt pan I haven't used much. (The pan is great for party bites, or for when you want to simulate lil' pumpkins, apples, wreaths, etc. Or, like I chose to go, simple, yet delicious.

Next time I visit NYC, I may just bring a batch for ma. :) Love ya, ma! heeee!

Mini Glazed Lemon Bundt Cakes
A Taste of Home recipe

1 cup butter, softened
2 cups sugar
4 eggs
1 ½ teaspoons lemon extract
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 tablespoon grated lemon peel

Glaze:
¼ cup lemon juice
1 tablespoon water
½ teaspoon lemon extract
¾ cup sugar

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon peel.

For one 10-inch bundt - Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.

For minis -
Pour into a greased and floured mini bundts. Bake at 350° for about 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.

Yield: 12-16 servings.