{The 1st Meal} Orange Glazed Bundt with Dark Chocolate & Pecans

Good morning.!  Are you still deep in the gravy hangover?  Or are you, like me, too busy fawning over your pile of Black Friday treasures?  I thought so.  Do not worry, you definitely needed two more sweaters - they were on sale and you look so good in them!  Oops.  Fell into the Friday game again.

Orange Glazed Bundt with Dark Chocolate & Pecans {Pedantic Foodie}

Remember how we made these Cinnamon Sugar Cheese Buns last week?  Yeah, they were really good.  Hey, that was pretty sneaky, eating all the cream cheese centers and leaving the outer crust.  I bet you pulled all the marshmallows out of the cereal box as a kid too.  Heehee, I like you.  Let’s be friends.

Orange Glazed Bundt with Dark Chocolate & Pecans {Pedantic Foodie}

Do you also remember my promise to bring you yet another scrumptious application for that bundt dough you wisely stowed away in the freezer?  I made good on this promise, unlike the promise I made to myself to back off the carbs.  I’ll get to it.  I still have a few weeks before wedding dress shopping, right?  Meh.  That’s depressing.  I’m going to eat some more bread to ease my guilt.  Don’t be like me.  But make this bread.  Yes, do that.

Orange Glazed Bundt with Dark Chocolate & Pecans {Pedantic Foodie}

If you cannot tell, I binged watched some Great British Bakeoff and now I’m making fancy breads. 

Orange Glazed Bundt with Dark Chocolate & Pecans {Pedantic Foodie}

Making this bread was a euphoric experience.  It was as if a warm, candlelit, old English kind of glow swept over my kitchen and I pretended that I was Mrs. Cratchit making the sweet, cherished Christmas bread for her adoring family.  There’s just something about this bread that sings of the holidays.

Baking bread feels so good.  It’s rudimentary, yet so momentous when baked at home.  It makes the kitchen feel cozy in a way that salads simply cannot.

Orange Glazed Bundt with Dark Chocolate & Pecans {Pedantic Foodie}

For this recipe, our bundt dough is coated with melted butter, then sprinkled generously with orange sugar, chopped dark chocolate, and pecans.  The combination is unsurpassable - the perfect treat for these cold, wintry mornings.

After the filling has been pressed into the dough, the dough is rolled and shaped into a loop - forming lovely swirls of chocolatey orange filling throughout the bundt.  

While the bundt is still warm, it is brushed with a syrupy orange glaze that makes the outer crust sweet and sticky. 

This is one time where you can politely lick your fingers without shame.

Orange Glazed Bundt with Dark Chocolate & Pecans {Pedantic Foodie}

Brew a pot of coffee and cut yourself a slice (or two).  Breakfast is served.

Orange Glazed Bundt with Dark Chocolate & Pecans {Pedantic Foodie}


Pedantic Foodie

Glazed Orange Bundt with Chocolate and Pecans

*This dough recipe will make two bundts if you use the entire batch of dough, or 1 bundt when divided.  If you wish to make the full recipe, rather than freezing a portion of the dough, double the recipe for the orange chocolate filling.

for the bundt dough  

  • 1/2 cup warm water (about 95 degrees F)
  • 3 packages active dry yeast (3 scant tablespoons) 
  • 1 cup whole milk, at room temperature 
  • 3/4 cup granulated sugar 
  • 3/4 unsalted butter, cut into cubes
  • 3 large eggs 
  • 6 cups bread flour 
  • 1/4 cup nonfat dry milk
  • 2 1/4 teaspoons salt 
  • 2 teaspoons vanilla extract 

In the bowl of your stand mixer combine all ingredients and mix on low speed, using the paddle attachment, until just combined.  Then, change to a dough hook and knead the dough for 8-10 minutes, until smooth, shiny, and elastic.  The dough will look rather loose, but resist the urge to add more flour.

Coat a large bowl with butter and place the dough in the bowl, turning to coat.  Cover with plastic wrap and allow to rise until doubled in volume, about one hour.  

When the dough has doubled, turn it out unto a floured surface, punching down the dough to release some of the air.

This is where you have to make your decision. 

If dividing and freezing, cut the dough into two equal pieces and fold each portion into a rectangle by folding the ends in towards the center.  Allow to rest for 15 minutes before wrapping tightly in plastic wrap.  The dough can be frozen for up to one week.  

If using immediately, shape each portion into a rectangle and allow the dough to rest for 15 minutes.  While the dough is resting, prepare the filling. 

for the filling

  • 2 tablespoons unsalted butter, melted 
  • 1 medium naval orange, zested
  • 2 tablespoons granulated sugar
  • 1/4 cup pecans, finely chopped
  • 1/3 cup semisweet chocolate, finely chopped
  • egg wash (1 egg and 1 teaspoon water whisked together)

In a small bowl, combine sugar and orange zest.  Use the tines of a fork to press the zest into the sugar. 

Roll the dough into a 12x8 rectangle and brush with melted butter.  Rub the sugar over the dough and then sprinkle with pecans and chocolate.  

Roll the dough lengthwise, tucking the dough under itself to form a tight roll.  Squeeze the dough gently to extend the roll.  You should be left with an 18-inch roll of dough.  Form a loop by tucking one end into the other and pinch to seal the ends together.

Grease a bundt pan liberally with butter.  Place the loop into the bundt pan and use kitchen scissors to snip eight small slits into the top of the bundt.  Cover with plastic wrap and allow to rise until almost doubled, about 45 minutes.  

Preheat oven to 350 degrees.  

When the dough has finished rising, brush with egg wash and place in the oven.  Bake for 35-45 minutes, until the dough is deep golden and sounds hollow when tapped.  

While the bundt is baking, prepare the glaze. 

for the glaze

  • juice of 1 naval orange 
  • 1/3 cup granulated sugar
  • 4 whole cloves

In a small saucepan, combine orange juice, sugar, and cloves.  Bring to a simmer over medium heat, stirring often.  Cook for 10 minutes, until a thick syrup has formed.  Strain to remove cloves.  

Remove the bundt from the oven and brush with orange glaze.   Glaze until the dough no longer absorbs the syrup - you may not use all of the glaze.  Allow to cool for 15-20 minutes before removing from the pan.  Serve immediately or wrap in plastic and store for several days. Enjoy!

My Favorite Thanksgiving Recipes

It’s so close I can already taste the stuffing.  We are only one day away from Thanksgiving and I have a lot of pies to bake.  

Have I ever mentioned that Thanksgiving is my favorite holiday? It is, for one very practical reason - I have difficulties in dealing with things coming to an end.  Vacations, books, television shows (I really do not know what I am going to do after the last episode of Downton Abbey) the hype over my engagement - I do not like losing the things I look forward to, so much so that as a child, I often became very emotional on the day when our family vacations began because I was already nervous about them ending. I have gotten a little better over the years, but it’s still a challenge, and Christmas is the hardest of these for me to let go.  

I love Christmas.  For me, Christmas music makes its first appearance in late October and for weeks I walk upon clouds of anticipation for that one great day.  It’s not only December 25th that I adore, it’s the entire Christmas season and it is for that reason that Thanksgiving is my favorite holiday.  The excitement and anticipation for Christmas is still alive and you have lots of wonderful, Christmas things to look forward to when it’s over.  It is also the holiday with the best food.  So yeah, Thanksgiving is my favorite. 

Though you are probably super organized and have had your menu planned for weeks, if you happen to be still composing your Thanksgiving table, I have put together a list of my favorite Thanksgiving recipes.  Did you forget about appetizers?  It’s cool, just caramelize some onions, stir some cheeses together and grab a box of crackers - Baked Caramelized Onion and Chèvre Dip is an easy win.

{ Appetizers }

Appetizers are one of the most important parts of the Thanksgiving menu, especially in my family where we always eat at least one and a half hours after we plan to.  This is when snacking becomes essential.  This Baked Caramelized Onion and Chèvre Dip is one of my favorite things.  It's rich, creamy, and dipable - all of which I love.  These sweet and savory Balsamic-Roasted Grape Crostini come together in mere minutes and pair wonderfully with the warm, familiar flavors of Thanksgiving.  You could even fold some fresh thyme into the goat cheese to make it more festive.  You knew I would talk about brie.  If you ask me for an easy appetizer I will always, always, always recommend brie.  This Baked Brie with Caramelized Apples is super simple and it truly tastes like Autumn.  The apples can be caramelized ahead of time and reheated to save some time on the big day. 

{ Side Dishes }

Let's be honest, Thanksgiving is all about the side dishes.  This Kinfolk Salad is hearty and fresh - a welcome contrast to all those rich, carb-filled courses.  These Twice-Cooked Potatoes are almost soufflé-like.  Rich, eggy, and full of sharp white cheddar, these potatoes are a wonderful change from the traditional mashed potatoes.  Though it is not typically a part of the Thanksgiving line up, Brie Macaroni and Cheese is an excellent addition to your Thanksgiving spread.  I live for that buttery, crunchy topping. 

{ Dessert } 

Pumpkin pie has its place, but to be perfectly honest, I'm always up for a bit of diversity at the dessert table.  If you did not try this Chocolate Custard Pecan Pie last year, then I would plead with you to include it on this year’s menu.  It is my favorite pie and I would ask that you give it a chance to become yours.  Up until last year, I did not like pecan pie.  However, when I made this pie, per my fiancé’s request, I fell in love and now it’s my favorite pie ever.  Yes, it is just that good.  If pie-making is not your forte, do not fret!  You can still contribute to the dessert table.  Maple & Anise Mousse with Pistachio Brittle is unexpected and surprising - an adventure for your palate that will have your guests coming back for more.  Just do not tell them what it is until they have taken the first bite.  It’s so much fun to see them try to figure out what they are tasting.  Ah, the simple pleasures of a baker…  This Bourbon Caramel Creme Brûlée is another wonderful crustless option that can be made the night before and brûléed just before serving.  It is dark, rich, and creamy, and may even surpass the splendor of your great aunt’s famous pumpkin pie.

{ Breakfast }

Though it is usually the last thought on your mind, breakfast is an important part of the holiday season.  Whether it be a relaxing sit-down breakfast Thanksgiving morning, or something quick to grab before the bargain hunt commences, breakfast is an important meal.  Though you'll be spending most of your afternoon and evening in the kitchen already, guests appetites do not shrink just because you have a huge to-do list.  So, it is important to make things easy on yourself.  This Pumpkin Hot Chocolate is rich and spicy and a perfect way to use up all that leftover pumpkin puree you made and it pairs wonderfully with these Cinnamon Sugar Cheese Buns.  Cranberry Gingerbread Baked Oatmeal is full of holiday flavor and it comes together in minutes.  If you are in the mood for scones and tea, try these festive Gingerbread Scones with Dark Chocolate & Orange or these sweet Apple Pie Scones.  I like making scones for guests because they are just as good at room temperature as they are warm, so if you have some latecomers they will still get a good breakfast.  

Though I would expect you to already have plans for your bird, my two favorite preparations are Mark Bittman's Braised Turkey and Alton Brown's Roasted Turkey Brine.  Both recipes produce incredibly moist birds that will put the turkeys of your childhood to shame.  

Happy Thanksgiving, dear readers.  I am thankful for you. 


Pedantic Foodie

My Other Home is Downton... {World Market + Pedantic Foodie}

It is no secret that I love Downton Abbey.  Like a lot.  I sometimes talk about the characters as if I know them personally, and to be perfectly honest, I feel as though I really do.  If you are not a fan of this phenomenal drama, please pardon my effusions over the next couple weeks.  However, if you, like myself, wait anxiously for January to come ‘round each year, then prepare yourself for some serious excitement.  This is going to be fun!

When World Market approached me with the idea of hosting a Downton Abbey tea party I quite literally jumped up and down squealing with delight and immediately called my sister to join in my elations. 

I will always, always appreciate an excuse to throw a party.

This blog is about food.  It’s about buttery, sugary, salty, ohmygoodness-you-are-ruining-my-diet, kind of recipes.  But it’s also a place to share my obsessions with glitter, my life, my struggles, my failings, and my favorite things.  There’s a lot of me in this blog, which can either be interpreted as narcissistic or pleasantly personal - I sincerely hope it is the latter.  The point?  Though some of the entries on this site over the following weeks may not be strictly about food, they are about something that truly excites me, something that brings me a lot of joy.

I’ll be sharing more about my tea party in the coming weeks, including my table decor and recipes.  For now, you can check out World Market’s Downton Abbey Shop here, and begin planning your own elegant soirees.  Though I am sure you do not need any motivation to host a tea party with your favorite lady friends, World Market will be looking for your pictures on social media, so be sure to tag them with #DoTheDownton for a chance to win some fantastic prizes, including a $250 World Market gift card to get your house ready for the holidays!  I’m really loving that teapot, and the tiny tea bag rests are so sweet and elegant.  

If you are planning on venturing out on Black Friday weekend, you should head over to your local World Market store for exciting giveaways!  World Market stores will be giving away lovely Downton Abbey tea cups (perfect for your afternoon brew of Downton Estate Blend) for the first one hundred customers Friday through Sunday.  There will be a new design each day and they are packaged in a lovely gift box - perfect for the Downton lovers in your life.  If you do not feel like fighting the crowds to be in the first one hundred, you can still score a really pretty tote bag featuring an original Downton print with your $20 in-store purchase!  For more information, head over here!

Lastly, you can join me and World Market on Sunday, December 6th for their “Do The Downton” Virtual Tea Party.  Dear Mrs. Patmore will provide you with more details below and you can RSVP here!  I hope to see you all there!  Speaking of Mrs. Patmore, I'm a bit envious of her kitchen.  I really want those copper pots.   

*Sigh*  That does it, I want a British accent for Christmas. 


  Pedantic Foodie

This post was sponsored by Cost Plus World Market Stores.  As always, all opinions are my own.