Monday, July 05, 2010

White House Honey-Oat Muffins

I used to have so many cooking magazines.  Then I had Quinn.  Cooking changed from a labor of love to relying on old stand-by recipes that would get dinner on the table quickly.  Now Quinn is a touch older, I'm starting to find more time to cook for the joy of it.  I recently re-subscribed to Food and Wine, and this recipe caught my eye as I flipped through the July 2010 magazine.  I haven't even sat down and fully read the issue, but I've already made these muffins.

My little boy seems to suffer from a dairy intolerance (and possibly soy as well) so I'm constantly scouting for recipes that are either dairy-free or easy to adapt in that direction.  I find when I look for dairy-free/soy-free recipes, I often get discouraged and overwhelmed by how few there are.  But if I just go about life, the recipes sometimes find me.  This was one such a recipe.  I made it with rice milk instead of buttermilk, and I added about a teaspoon of vinegar to the rice milk to curdle it a bit.  I also added blueberries, because I had them and I think every muffin is better with a blueberry in it!

The muffins were surprisingly tasty.  Despite my modifications, they came out soft and moist (although a bit flat on top).  The flavor is definitely honey-like, so not overly sweet.  But I liked the addition of the oatmeal, and I think I will definitely make them again.  I can't say they were an overwhelming success with the small man, however breakfast is not his favorite meal so the fact some was consumed is considered a success in my book.  I'm thinking next time I might try this recipe with fresh peaches....

The original recipe can be found here, on the Food and Wine website.

Tuesday, June 22, 2010

CSA Farm Share Quiche

CSA season is in full swing, and I am loving the challenge of so many vegetables and greens to get through each week.  We were away this weekend, and so lost two precious days to work on this week's haul.  With Friday looming, I needed something quick that would also work on our well stocked fridge to make for lunch.  

I zoomed onto facebook quickly in that "the toddler isn't currently in danger so I have 30 seconds to see what's happening" way that I'm sure most parents are familiar with, and am so glad I did.  A high school friend has recently started a blog, and had updated it with a quiche recipe.  I recalled some frozen crusts lounging in our downstairs freezer, did a quick tally of various greens and veggies I could use in the quiche, calculated the likelihood of getting the quiche made while making and feeding the cranky toddler his lunch ... and decided it was worth the gamble.  I'm not going to lie - it was one crazy hour and the kitchen looked a little worse for wear when all was said and done.  But the quiche made it into the oven before Q's nap, and was ready for lunch right on time.

Quiche is nothing groundbreaking, but I liked the proportions in this recipe.  I used 2 garlic scapes, one and a half small zucchinis and a handful of dandelion greens.  Otherwise I followed the recipe as written, although I did add some salt and pepper to the cooked veggies.  I did have a little too much filling (aka a little spillage) but that could have been due to my haste and or ingredient adjustments.  The flavor was creamy, cheesey and seemed well balanced by the inclusion of the greens.  I think this will definitely be a repeater recipe as I'm sure there will be more occasions when I need to use up produce while creating a delicious and not too heavy meal.  


Pie crust, frozen or home made
4 eggs
2/3 c. half & half/milk or 1/3 c. plain yogurt & 1/3 c. milk
1 c. cheddar cheese
1/2 c. chopped broccoli
1/2 c. chopped zucchini
1/4 c. onion
1 garlic scape, finely diced 
salt and freshly ground pepper to taste

Preheat oven to 375 degrees. Whip eggs until fluffy and add milk. Meanwhile, saute filling ingredients in olive oil in a pan on medium heat, adding salt & pepper to taste. Add filling mixture to the pie crust and then add egg mixture. Sprinkle cheese over the top and season with salt and pepper. Bake at 375 degrees 35 to 40 minutes. Top will be golden brown. Allow to cool some before serving. 

Friday, June 11, 2010

Garlic Scape Pesto

M. and I have been members of CSA (Community Supported Agriculture) organizations several times in the past.  Now we've left New York City and live in the Hudson Valley, we've joined a local, organic farm.  It's kind of fun going to the actual farm where the produce is grown to pick it up.  And there are nice perks like freezers with grass fed meats for purchase (for M. and the little sprout), delicious whole grain breads for purchase as well as flowers for picking and the farm's herb garden to raid.  And Little Sprout loves to watch the chickens in their chicken coop, which makes a trip to the farm a fun family outing.

We purchased a full share, but are clearly going to have to be on our game to keep up as this week's share was quite substantial.  Two pounds of mesclun - two pounds.  That can be measured by putting a ton of mesclun into the scale, and then when you find yourself cringing at how much mesclun there is realizing you're only at a pound!  Two heads of Napa cabbage, two large bunches of greens, two bunches of spring onions, two bunches of mystery greens, two bunches of baby carrots, two bunches of beets (with greens attached - yum!) and a quarter pound of garlic scapes.  Oh, there were also 2 pints of strawberries as well.  Those we had no problem polishing off.

I had lofty ambitions for the garlic scapes, however time got the best of me. As I switched into "CSA day is coming up - time to empty the fridge" panic last night, I went with the old standby of garlic scape pesto.  Now that we are the proud owners of a chest freezer, I planned on freezing most of it for a treat later in the summer using only what we needed for dinner last night.  I worked off of this recipe from the Washington Post (which was the first one that came up in my google search that sounded appealing) but I did make a few changes. I eyeballed about a half cup of pignolis instead of using the walnuts called for in the recipe due to (my) personal preference.  And I made a batch and a half of the recipe so as to use up all of my scapes. I also discovered myself perilously short on olive oil, and mixed the pesto with a blend of olive oil and pasta cooking water which made for a nice light texture.

The pesto was definitely pungent though - not for the faint of heart (or faint of garlic).  I froze some without cheese, as it freezes better that way.  And I added enough cheese to our dinner portion to make it taste "right" without really measuring.  I served the pasta with a big pile of the sauteed mystery greens, and a mesclun salad.  I'd say we've gotten through a pound of the mesclun so far, only a pound to go!

Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

Thursday, June 10, 2010

Creamy Tomato Soup

As I contemplate a summer with minimal air conditioning, this week's cool weather has been a delightful opportunity to get some "warm" cooking in.  Turning on the oven doesn't affect the temperature of the house of hours, and cooking stovetop doesn't result in extra sweating.  There may not be too many of these days left, so I've been making the most of it.  

Yesterday was particularly cool and rainy, and just cried out for tomato soup.  I reached for a recipe I've never tried before (but heard good things about) and was pleased to see I had most of the ingredients on hand.  Living 20 + minutes from a grocery store these days is making me appreciate recipes that can be prepared from my well (over?) stocked pantry more and more.  
I did make a few changes.  I used spring onions from our farm share as I didn't have any leeks.  And I made a half recipe as I only had 1 can of whole tomatoes in the pantry.  We got two adult servings, and two boy sized servings from the recipe. It made a nice lunch when paired with a sandwich and a small salad with farm fresh mesclun greens.  

Overall, I really enjoyed this soup.  I liked the ease of the preparation, as well as the creamy taste minus a ton of cream.  I think my tomatoes could have roasted longer, I pulled them at 35 minutes because I needed to finish the soup.  I think they were not quite caramelized enough, but the resulting soup was still very enjoyable.  While it doesn't compare to a tomato soup made from fresh tomatoes, it was one of the better recipes utilizing canned tomatoes that I've tried. 

And, while I didn't get a perfect food blogger shot of the soup, I did get a picture of my boy shortly after tucking into a bowl of the soup.  I suppose that'll have to do.... :)

Creamy Tomato Soup
A Year in a Vegetarian Kitchen by Jack Bishop

2 28-ounce cans whole tomatoes
1 tablespoon light or dark brown sugar
3 tablespoons unsalted butter
2 medium leeks, white and light green parts, halved lengthwise, washed, and sliced crosswise into thin strips
1 tablespoon double-strength tomato paste (the kind in the tube)
1/8 teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
2 cups vegetable broth
Cayenne pepper

1. Move an oven rack to the middle position and heat the oven to 475 degrees. Line a large rimmed baking sheet with foil.

2. Drain the tomatoes in a strainer set in a bowl to collect the juices. With your fingers, carefully open the tomatoes, one at a time, letting the juices and seeds drop into the strainer. Place the seeded tomatoes on the foil-lined baking sheet. Sprinkle with the brown sugar and roast until the liquid has evaporated and the tomatoes are just beginning to color, about 20 minutes. Discard the seeds in the strainer and reserve the juice in the bowl. You should have about 2.5 cups strained tomato juice.

3. Melt the butter in a large saucepan over medium heat. When the foaming subsides, add the leeks and 1/2 teaspoon salt and cook, stirring often, until the leeks have softened, about 5 minutes. Add the tomato paste and nutmeg and cook, stirring often, for 1 minute. Add the flour and cook, stirring often, for 1 minute. Whisking constantly, add the vegetable broth until the mixture is smooth (without lumps of flour). Add the reserved tomato juice and roasted tomatoes. Bring to a boil, reduce the heat, cover, and simmer to blend the flavors, about 10 minutes.

4. Puree the soup in batches until perfectly smooth. Return the soup to a clean saucepan and adjust the seasonings, adding salt and cayenne pepper to taste. Warm and serve, or refrigerate in an airtight container for several days and then warm over low heat before serving.

Serves 4.

Saturday, March 20, 2010

Hello Blog.

I've missed you so. I miss documenting the recipes I make (although new recipes are fewer these days). I miss having the time to take pictures of the final result. I miss having a "food diary" to flip through when I'm needing inspiration.

I told myself that this was the year I'd get back into blogging. Doesn't seem to be going so well, does it? My little veggie boy has gotten so big these days - and he's always on the move. We spend our days at playgrounds, playdates and on the go. Cooking has slipped to the side, and I find I use my slow cooker more then any other appliance in the kitchen these days. Occasional bouts of necessitated dairy-freeness (if that's even a word) have encouraged me to head for vegan recipes much more then in the past. And leaving New York City and moving upstate has changed life even more.

Yes, big changes have been afoot in the Veggie Kitchen since last summer. I haven't forgotten about my little blog, and I do hope to come back to blogging regularly soon. Perhaps even this week....

Wednesday, July 08, 2009

Light Brioche Burger Buns

I've been wanting to make bread for some time. I've been sitting on the floor playing blocks with my son and dreaming of making foccacia, or rosemary sandwich buns. Weird, i know. But I never found time to work it into my day until now. This recipe caught my eye on Smitten Kitchen, so I dropped what I was doing and got to it! The recipe was published in the New York Times dining section last week.

The recipe was straightforward and easy to follow, although I did end up adding a little extra flour to the dough to make it easier to manage. I tried making the dough in my kitchenaid mixer, however there simply weren't enough ingredients for the dough hook to get around. I think it might work if the recipe were doubled, but otherwise I'd make it by hand. And be prepared for super sticky dough! I also let mine overrise by mistake while running to the grocery store, so my buns were a little flatter then they might otherwise have been. Still, the sweet buttery taste of the buns was worth all the hassle! I don't know if this will become a regular due to the tricky dough (Moomie's recipe is easier to work with) but I will definitely make it again. The taste was truly spectacular, and has inspired me to make more bread!!

I did not photograph my buns (what a surprise!) however Deb at Smitten Kitchen has plenty of gorgeous pictures so I urge you to take a peek. You can find her post about this recipe here.

Light Brioche Burger Buns
Adapted from Comme Ça restaurant in Los Angeles, via the New York Times

Go! Make these! What are you waiting for?

Makes 8 4 to 5-inch burger buns

3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)

1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.

2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.

3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours. (In my freaky, warm apartment this only took an hour.)

4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours. (Again, this only took one hour in my apartment and I suspect, you’ll also only need an hour for a second rise.)

5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Sunday, May 10, 2009

Wacky Cake

How has it been almost a month since my last post? The veggie kitchen has actually been quite busy these days, but the taking pictures and typing up recipes piece of blogging hasn't been going as well. And since that's a key part in keeping a blog going, things have been slow. Hopefully one day soon I'll be able to tell you about the roasted potato gruyere tart we've made, or the brownies, or there was the lemon pasta Mike created...

But this was something I made just this past Friday. One of my mommy friends has a baby with a dairy/soy allergy. Needless to say this means she must pass on most baked goods that come out of my kitchen. Since it was her birthday last week, I decided to make something she could enjoy. And this cake sprang to mind. I made it once years ago, but remembered it as being tasty and EASY. The glaze posed a bit more of a problem for this particular situation. I subbed rice milk for the dairy milk, but was a bit stumped by the butter. My first thought was to buy vegan butter, but when I had it home I realized it contained soy which wouldn't do. As it turned out butter is okay for this friend, and so I did just use regular butter.

The cake was rich and chocolatey. Mike thought the texture was a bit different from a standard cake, however we both enjoyed the pieces I snuck home from the gathering. And the cake was quite a big hit at the social event to which it was taken. No one could believe that it was dairy free (mostly) and easy.

I think this cake's value lies in its versatility. Need an easy vegan cake for a vegan friend? This cake fits the bill. Need a chocolate fix readily filled by ingredients likely to be on hand? Again, this cake will definitely do. I was quite glad only a slice or two came home, as more would have been quite dangerous for Mike and I both! :)

Wacky Cake
From Simple Vegetarian Pleasures by Jeanne Lemlin

"Wacky" cake is so called because it has no eggs in it, and is mixed together in an unusual way. Because it only takes a few minutes to make this cake batter (you don't even have to butter the pan beforehand) you must turn on your oven at least 10 minutes before you begin so it has time to preheat.

1 1/2 cups unbleached flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 teaspoon distilled white or apple cider vinegar

The Chocolate Glaze
1/2 cup sugar
4 tablespoons unsalted butter (or vegan butter)
2 tablespoons milk (I used rice milk for our situation, soy milk would also work)
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. If using a glass baking dish, heat to 325. A good ten minutes later, begin to make the cake. Place flour, sugar, cocoa, baking soda, and salt in an 8x8 inch cake pan. Using a fork, stir the dry ingredients together until completely blended and uniform in color with no visible streaks.
2. Pour on the water, vanilla, oil, and vinegar and immediately stir with the fork until completely blended. Using a spatula at this point is helpful for getting batter out of the corners.
3. Put cake in oven and bake for 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool the cake completely on a wire rack, about 2 hours. This cake is meant to be served out of the pan, not unmolded.
4. To make glaze, combine sugar, butter, milk, and cocoa in a small saucepan and bring to a boil, stirring constantly. Remove pan from the heat, and stir until cool (about 5 minutes). Add vanilla extract, then pour onto cake. Let cool completely before serving (about 1 hour).

For a 9x13 cake, use 1.5 times the recipe and cook about 25 minutes.
For a 9 inch round spring form pan, use 1.5 times the recipe and cook about 50 minutes. (butter and flour the pan before hand, mix batter in large bowl and pour into pan. Unmold after baking).
For a sheet cake, use a 17x11 inch jelly roll pan that has been buttered and floured beforehand. Mix 3 times the batter in a large bowl, and pour into prepared pan. Bake 35 minutes, unmold after baking.
For cupcakes, this recipe as above will make 1 dozen. Place 12 paper liners in a muffin pan. Mix batter in a bowl, then fill liners. Bake 22 minutes.

Tuesday, April 14, 2009

Brazilian Black Beans - Every Day Food

I am a big fan of beans. Particularly black beans - I love the versatility of cooking once and having beans to use in a variety of ways for the next few days. These days that quality is key as it relieves the pressure of daily cooking. Cooking dinner every night just isn't going to happen now that Quinn goes to bed at 7 pm on a daily basis. But, recipes like this mean I have something to work with after he goes down.

This recipe caught my eye in a recent Every Day Food issue. I'm pretty faithful to my favorite black bean recipe but I was intrigued by the step of cooking the beets in the beans. It seemed simple enough, but I would have never thought to do it. So I deviated from the norm, and gave the recipe a whirl.

This recipe was simple enough, and yet the taste belied the basic ingredients. There was no discernible beet quality to the beans (we wouldn't have minded if there were), and I liked having a vegetable side ready to go as the beans were done. I ended up mixing beans bought in two different stores which ended up with some beans underdone, but that was my mistake and not terribly detrimental to the dish as a whole. I served the beans with brown rice, sprinkled with the recommended sides seen above in a picture from the Every Day Food website. We also enjoyed simply braised collard greens to round out the meal.

I'm not sure I would make this particular recipe again because I think it is simple enough that I can create something like it in the future without following a recipe. But Mike and I both liked the idea of cooking the beets in the beans, and plan to tinker with that again in the future. And, with some planning ahead (and cooking beans ahead) the final steps in this recipe definitely made it weeknight worthy.

Tuesday, March 31, 2009

Great Grains Muffins

I'm really digging muffins these days. They're easy to make, quick and easy to eat in the mornings between wakeup time and first nap time and they give me the feeling that I'm back in the kitchen. Or, back in the kitchen without spending hours and hours slaving over a hot stove.

Last night I decided to whip up a batch of Great Grains muffins from Dorie Greenspan's Baking:From My Home to Yours. This is big for me. They contain no chocolate. None. Not even a bit. And they were quick and easy to throw together. I even made it through assembling the dry ingredients wearing Quinn. But then he'd had it with baking, and it was time to start bedtime. So I recommend this recipe for its ease and simplicity, as well as being baby wearing friendly.

The muffins were sweet, but not overly so. They had a nice crumb, and both M. and I enjoyed one with our breakfasts this morning. I had a feeling M. would really like these muffins (as he is not as big a fan of chocolate as I am) and he was quite pleased with the finished result. I added raisins and sliced dried apricots to my muffins, and thought the combo was good. But cranberries would work, as would any other dried fruit (or nut if you like nuts in baked goods) combo. I also used fat free buttermilk.

Great Grains Muffins
from Baking From My Home to Yours by Dorie Greenspan
1 cup all purpose flour
1/3 cup whole wheat flour

1/3 cup cornmeal
1/3 cup old-fashioned oatmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup maple syrup
2 large eggs
1 stick
unsalted butter, melte
d and cooled
3/4 cup quartered, moist, plump prunes or other dried fruit and/or nuts

Preheat oven to 400 degrees. Butter or spray a muffin tin.

In a large bowl, whish together the flours, cornmeal, oats, sugar, baking powder, baking soda, and salt. In a large glass measuring cup, whisk together the buttermilk, maple syrup, eggs, and melted butter. Pour the liquid ingredients over the dry and gently, but quickly stir together. Don’t worry about being thorough — if the batter is lumpy, that’s fine. Stir in the fruit or nuts, if you are using them. Divide batter evenly among the muffin cups.

Bake for 18-20 minutes or until the tops are gold and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.

Monday, March 30, 2009

Root Beer Bundt Cake

One of my favorite things about going to Baked is never knowing what cakes will be offered that day. There are usually three cakes available for purchasing by the slice, and the offerings change daily. I can go craving one cake, but if isn't available that day then I'm FORCED to try something new. Which, as a creature of habit is probably a good thing for me. :)

On one of our trips, M. tried the coca cola bundt cake. He was really taken with it, and asked me to research a recipe so we could make it at home. Well, that never happened. But when I saw the root beer bundt in the Baked cookbook, I decided it would be the perfect dessert for a dinner party we had this weekend. It could be made in advance, and ready to go at the conclusion of the meal. I learned the hard way recently that this is key, particularly these days with babies being a baking factor. I did debate swapping the root beer for coke (which I will do in the future) but we both decided we'd try the "authentic" version first.

The cake was easy to prepare, although it doesn't use a mixer. The wet ingredients (including the root beer) are heated on the stove, and then the dry ingredients are mixed in. The recipe cautions over-mixing. Accordingly, I was very careful not to over-mix. So careful that I actually undermixed and my cake was studded with pockets of flour. Oops. Next time I'll mix a little harder, and not worry so much about it. But the results were still delicious, if a little unusual to the eye. There was also a lot of frosting to this cake. I happen to LOVE frosting, but if you are not such a big fan then I would recommend cutting the glaze recipe in half. I also really liked how easy the glaze was to make - the recipe called for making it in the food processor. A bit unconventional, but oh so quick and easy to whip up!

Overall, the cake was well received by all and the leftovers are still sitting and taunting me as I write. Very very dangerous. :)

Root Beer Bundt Cake
for 1 (10-inch) Bundt cake
From Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito

for the cake:

2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

for the frosting:
2 ounces dark chocolate (60% cacao), melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 teaspoons salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners’ sugar

For the cake:

Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.

In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

In a large bowl, whisk the flour, baking soda, and salt together.

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto a platter.

For the frosting:

Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.

Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.