Thanksgiving Pie – Toffee Blonde Pie with Cinnamon Toast Crumb Crust, Pumpkin Ganache & Boozy Cranberry Sauce

November 22, 2016

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I’m sure you already know this but…Thanksgiving is upon us! It is time to get all your menus for the big day finalized and you just might want to start cooking! But before you make that final shopping run, I wanted to share a great dessert recipe with you. I call it “Thanksgiving Pie”. Now I’m sure there are a lot of folks out there who consider Pumpkin Pie or even Sweet Potato Pie to be their “Thanksgiving Pie”. I get that. But they haven’t tasted this Thanksgiving Pie. In fact, I’d wager that with one little forkful, this pie would be able to wrest that title away from any other contender. You see my Thanksgiving Pie is actually a Toffee Blonde Pie with Cinnamon Toast Crumb Crust, and a Pumpkin Ganache topping. And as if that wasn’t enough, I serve it with a garnish of Boozy Cranberry Sauce drizzled over the top. You see….that title is ridiculously long winded. Hence, Thanksgiving Pie. Or maybe you could call it “Special Thanksgiving Pie”.

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It has got all of those iconic Thanksgiving flavors going on, the pumpkin, the cinnamon, the cranberry. Yum, yum yum! I got the idea for this amazing pie from Chef Christina Tosi in her Momofuku Milk Bar Cookbook. If you look, you won’t see a recipe for this actual pie there. I cobbled it together from various recipes listed there. The cookbook is designed around “mother recipes” and then lists variations you can take to build on that recipe. There are definitely some tried and true Momufuku Milk Bar favorites listed there, but you can also get creative with the flavor profiles and come up with your own favorites.

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Now keep in mind, there are a few steps involved here in making this masterpiece. You definitely must plan ahead because I know things tend to get really hectic this time of year. But there is still plenty of time, no worries whatsoever. And you can make the Blonde Pie Filling and Pumpkin Ganache ahead of time and then just make the crust and assemble when you are ready. It can all be done the day before the big day and just be chilling somewhere.

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Once folks are just starting to slip into their Turkey Comas but still want a little dessert before completely losing consciousness, voila! You will be ready with the Thanksgiving Pie of their dreams!

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Thanksgiving Pie - Toffee Blonde Pie with Cinnamon Toast Crumb Crust, Pumpkin Ganache & Boozy Cranberry Sauce

  • Servings: 1 Ten inch pie 8-10 slices
  • Difficulty: moderate - a lot of steps and recipes within recipes
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recipe cobbled together from various Christina Tosi recipes found in the Momofuku Milk Bar Cookbook

Ingredients:

For the Cinnamon Toast Crumb Crust:

  • 2 sticks unsalted butter
  • ½ cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces of crusts)

For the Blonde Pie filling:

  • 160 grams (5 1/2 oz.) white chocolate
  • 55 grams (4 Tablespoons) unsalted butter
  • 2 egg yolks
  • 40 grams (3 Tablespoons) sugar
  • 105 grams (1/2 cup) heavy cream
  • 52 grams (1/3 cup) flour
  • 1 cup toffee chips
  • 4 grams (1 teaspoon) kosher salt

For the pumpkin ganache:

  • 150 grams (5 1/4 oz.) white chocolate
  • 25 grams (2 tablespoons) butter
  • 50 grams (2 tablespoons) glucose ( no glucose? substitute 18 grams (1 Tablespoon) corn syrup
  • 55 grams (1/4 cup) cold heavy cream
  • 75 grams (1/3 cup) Libby’s pumpkin puree
  • 4 grams (1 teaspoon) salt
  • 1 gram (1/2 teaspoon) cinnamon

For the garnish:

  • Fresh cranberry sauce (optional. You can use store-bought cranberry sauce or if you aren’t already spending enough time on this pie and you can’t bear to leave the kitchen yet – see Cranberry Sauce recipe below)

Directions:

Make the Crust:

Preheat the oven to 325° F. In a saucepan, melt the butter. Cook over moderate heat, stirring, until the butter is golden brown, about 8 minutes; strain into a glass measuring cup.

Pour half of the melted butter into a bowl. Add the sugar, salt, cinnamon and chopped bread, and toss. Spread the mixture on a baking sheet and bake for 35 minutes, stirring once or twice, until golden. Let cool.

Rewarm the remaining butter. Place Cinnamon Crunch croutons in a food processor. Pour the remaining butter over the croutons. Pulse until fine crumbs form. Place the crumbs into a 10-inch pie plate. Refrigerate for 5 minutes. Press the crumbs evenly over the bottom and sides of the pie plate. Refrigerate the crust until chilled, 15 minutes.

Make the Toffee Blonde Pie Filling:

Combine the white chocolate and butter in a microwave-safe bowl and gently melt them on medium, in 30 second increments, stirring between blasts. Once melted, whisk the mixture until smooth.

Put the egg yolks and sugar in a medium bowl and whisk together until smooth. Pour in the white chocolate mixture and whisk to combine. Slowly drizzle in the heavy cream and whisk to combine.

Stir the flour, toffee chips, and salt together in a small bowl, then carefully fold them into the filling. Use immediately, or store in an airtight container in the fridge for up to 2 weeks.

Make the Pumpkin Ganache:

Combine the white chocolate and butter in a microwave safe dish and gently melt them in the microwave in 15 second bursts, stirring between blasts. The result should be barely warm to the touch and totally homogeneous.

Transfer the chocolate mixture to a container that can accommodate and immersion blender (yes, it must be an immersion blender, Chef Tosi insists!) – something tall and narrow. Warm the glucose in the microwave for 15 seconds, then immediately add to the chocolate mixture and buzz with the hand blender. After a minute, stream in the heavy cream, with the hand blender running – the mixture will come together into something silky, shiny and smooth.

Blend in the pumpkin puree, salt and cinnamon. Put the ganache in the fridge to firm up before using, at least 4 hours, or ideally, overnight. Stored in an airtight container, pumpkin ganache will keep fresh in the fridge for 1 week.

Assemble the pie:

Once your Cinnamon Toast Crumb Crust has chilled, fill it with the cooled Toffee Blonde Pie filling. Use a spatula to smooth top. Place cooled Pumpkin Ganache in a piping bag fitted with a star tip. Pipe ganache over the top of the pie. If you would rather, you can simply use a spatula to smooth the ganache over the top of the Toffee Blonde Pie filling. Serve with a side of Boozy Cranberry Sauce if you desire. (and why wouldn’t you….)

Enjoy!

Thanksgiving Pie brought to you by: Runcible Eats (www.leaandjay.com)

Boozy Cranberry Sauce

Ingredients:

  • 12 ounces, weight Fresh Cranberries
  • 3/4 cups Granulated Sugar
  • 1 Tablespoon Loosely Packed Orange Zest
  • 1/2 cup Freshly Squeezed Orange Juice
  • 1 stick Cinnamon
  • 1/2 cup quality Bourbon

Directions:

Pick through the cranberries, removing any stems or berries that don’t look plump and ripe. Rinse the remaining cranberries well, then place them in a heavy bottomed saucepan with the sugar, orange zest, orange juice, and cinnamon stick. Stir to combine, then place the pan over medium heat. Cover the pan with a lid and cook for 15 minutes, stirring every 5 minutes or so.

After 15 minutes, the cranberries should all have burst. Remove the pan from the heat. The sauce will look very liquidy, but will thicken as it cools. After the sauce has cooled completely, stir in the bourbon. Remove the cinnamon stick and serve the cranberry sauce at room temperature or chilled.

Cranberry sauce can be made 2–3 days ahead of time.

Links to Useful Kitchen tools and Ingredients for Thanksgiving Pie:

Momofuku Milk Bar Cookbook

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

Kitchen Aid Hand Blender

Heath Bits O’Brickle Toffee Bits

Libby’s Pumpkin Puree (This link is for 6 -15 oz. cans. Way more than you need for this recipe. However, you can at least see what it looks like here and then maybe find it in your local market or heck, get all 6 and be ready anytime a pumpkin need arises)

Glucose

 


Mississippi Mud Brownies

November 8, 2016

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Hmmmm….what is going on with me? I mean my blood sugar levels have barely recovered from my self-induced Halloween Candy Coma and here I am posting a recipe for more sweeties! Oh…and let me tell you, this isn’t just any old dessert. No sir-ee…this here is one of the most rich, decadent and utterly addictive brownie creations I have ever had the pleasure of sinking my teeth into…Mississippi Mud Brownies! Now I am well aware that there are countless Mississippi Mud Brownie recipes out there, not to mention the legions of Mississippi Mud Cakes, Mississippi Mud Pies and Mississippi Mud bars. Seems folks just can’t get enough of that good ole Mississippi Mud. What all of these delectable creations have in common is lots and lots of rich chocolate and oooey – gooey marshmallow. Many also have some nuts thrown into the mix and I even came across a few that make some good use of peanut butter. Yup many variations indeed. It seems like this quintessentially Southern dessert must have been around forever. But it looks like it actually originated in the 1970’s and was wildly popular back then. Apparently it wasn’t just a fad. Mississippi Mud desserts are still hot to this day!

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This particular Mississippi Mud Brownie recipe will deliver you up a batch of moist, rich, dense chocolate chip filled brownies which are topped with a layer of fluffy marshmallow creme and lovingly drizzled with even more chocolate. I really think critical chocolate mass was achieved here. No nuts in these little gems, but as I’ve mentioned the recipe is easily customizable. Have a nut lover in your house? Throw a few handfuls into the mix or sprinkle them over the top. You can’t go wrong with this mouth-wateringly delicious creation. And perhaps if you hop to it you can have a batch ready before the final election results are in. I’m sure the resulting sugar rush will help soothe your frayed nerves. Though you might need to add something a bit more medicinal to that glass of milk – if you know what I’m saying.😉

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Mississippi Mud Brownies

  • Servings: one 13x9 inch pan
  • Difficulty: easy
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recipe slightly adapted from: Pass the Sushi

Ingredients:

For the Brownies:

  • 6 oz unsweetened chocolate, chopped
  • 2 sticks unsalted butter
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 3 cups sugar
  • 5 large eggs
  • 3/4 cup chocolate chips – I used semisweet

For the Topping:

  • 3/4 cup marshmallow creme
  • 1/4 cup semisweet chocolate chips
  • 2 teaspoon coconut oil

Directions:

Preheat the oven to 325° F. Line a 9 x 13 inch baking dish with aluminium foil and spray with baking spray.

Melt chocolate and butter in a double boiler over barely simmering water, stirring occasionally, until smooth, 5-7 minutes. Cool slightly.

In a medium bowl, whisk together the flour, cocoa powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs and sugar on low speed until completely incorporated. Pour in the melted chocolate and continue to mix. Add the flour and beat mixture until no streaks of flour remain. Remove the bowl from the mixer, and fold in chocolate chips.

Scrape the batter into the prepared baking dish and using a rubber spatula, smooth out evenly.

Bake for 40 -50 minutes or until a toothpick inserted in the center comes out with a few wet crumbs. Place on a wire rack.

Scoop dollops of the marshmallow creme onto the hot brownies and let sit for one minute until softened.  Spread the marshmallow creme evenly over the brownies. Meanwhile, in a heat proof bowl, combine the chocolate chips and oil and microwave until smooth, 30 – 60 seconds. Using a spoon, drizzle the melted chocolate over the marshmallow creme layer.

Cool for at least 2 hours before removing from pan, cutting into squares, and serving.

Enjoy!

Mississippi Mud Brownies brought to you by: Runcible Eats (www.leaandjay.com)

 


White Chocolate Mummy Pretzels

October 27, 2016

 

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Oh ho ho! It’s getting close to my favorite holiday! No not Thanksgiving – not that I’m not thankful or anything…I am. But….I’m talking about Halloween! Whats not to like? You get to dress weird, drink booze and eat candy for dinner. In fact all of that fun stuff is encouraged. That is my kind of holiday! These White Chocolate Mummy Pretzels will be a welcome addition to all of your Halloween festivities. Quite tasty and maybe a bit more on the cute than scary side of things, they will prove to be very popular with all of the ghosts and ghouls your encounter on All Hallow’s Eve.

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Dogs can have white chocolate right?

Halloween actually has Celtic origins. Our modern Halloween celebrations are derived from the Celtic holiday of Samhain. Samhain was Celtic New Year. It was a harvest festival which marked the dying of the sun-god and a turning to the colder, dormant half of the year. On this night, the Celts believed the veil between the worlds of the living and the dead was at its lowest point. The dead could more easily travel back over to our side, and if we weren’t careful, we could accidentally wander over in to their world and be trapped-a good reason to stay close to home and bonfires, no doubt! This belief likely gave rise to our Halloween legends of ghosts, ghouls and witches wandering about on this night in particular. Oh and I shouldn’t forget mummies. Yup they’ll be about too.

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These treats are very easy to make. Just melt your chocolate in a double boiler. Use a spoon to pour chocolate over 3/4 of the pretzel rod. Tap the rod lightly against the side of the bowl to shake off any excess chocolate and then just add the eyes and bandages. I actually made it a bit harder on myself because I was convinced that I didn’t want to eat those candy eyeballs which come oh so conveniently in a pack from the store. No, I decided it would be a good idea to use and upside down white chocolate chip for the white of the mummy’s eyes and then add a mini M&M for the iris bit. Well, that required me to whittle the pointy bit off of 40 chocolate chips so that they would sit flat on the mummy’s face, then stick the M&M to the chip with a bit more melted chocolate and finally to draw the pupils onto the M&M with an edible marker. Yeah….store bought candy eyeballs would have probably worked just fine! Oh well, live and learn. And you can benefit with the knowledge of my travails. Though the M&M eyes are pretty cute, you gotta admit…

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White Chocolate Mummy Pretzels

  • Servings: 18 - 20 Mummy Pretzels
  • Difficulty: easy
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recipe from: Lets Dish Recipes

Ingredients:

  • 18-20 pretzel rods
  • 12 ounces white melting chocolate (such as Ghirardelli)
  • 40 white chocolate chips*
  • 40 mini M&Ms*

Directions:

Melt chocolate according to package directions. Dip pretzel rods into white chocolate, or use a spoon to coat, covering about 2/3 of the pretzel. Gently tap pretzel rod on the side of the bowl to remove excess chocolate.

Place two candy eyeballs on each pretzel rod (if they slip off, let the chocolate set for about a minute first). Place on waxed paper to set. Repeat with remaining pretzels. Or if you want to spend a bit more time fussing over them, place white chocolate chips upside down on the mummies for the whites of their eyes. You will likely need to whittle the pointy bit off of the top of the chip so that it sits flat.

Carefully spoon remaining chocolate into a pastry bag, zip-top bag or squeeze bottle. If using a bag, snip of a small corner. Drizzle white chocolate over the pretzels to form bandages, being careful not to cover the eyes, to resemble a mummy. If using mini M&M’s for eyes, squeeze one drop of chocolate on each M&M and stick it onto the white chocolate chips you placed earlier. Use an edible marker to add the pupil of each eye in the center of the M&Ms. Let white chocolate set completely before serving.

Enjoy!

*You can just use store bought candy eyeballs if you prefer.

White Chocolate Mummy Pretzels brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for White Chocolate Mummy Pretzels:

Wilton Candy Eyeballs

Ghirardelli White Chocolate Melting Wafers

Still looking for additional spooky Halloween treats for your festivities? Take a look at some of my past Halloween offerings.

Yeasted Irish Barmbrack Bread (traditional Halloween/Samhain)

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Irish Tea Barmbrack with a Whiskey Honey Glaze (traditional Halloween/Samhain)

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Soul Cakes (Traditional Halloween/ Samhain)

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Halloween Cookies & Cream Owl Cupcakes

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Mini Mummy Brownie Bite Cupcakes

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Salty Bacon Bourbon Peanut Butter Cookies

October 14, 2016

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Sorry…Did someone say Bacon…Bourbon and Peanut Butter in one little cookie? And it is salted! Whaaaat?!! Can you do that? Yes indeed you can and that is just what I did here. These naughty boozy little cookies are completely amazing. With gooey peanut butter, smoky bacon, rich chocolate and silky smooth bourbon (Knob Creek is our favorite) all enhanced with a perfect sprinkling of flaky sea salt, how could they be anything other than oh so decadent and sinfully delicious! Wonderful with a glass of milk or maybe with another shot of bourbon for an indulgent nightcap.

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These cookies would be perfect for tailgating, a very welcome treat for any adult trick-or-treaters you might encounter and certainly keep these in mind when those Super Bowl parties fire up!

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Salty Bacon Bourbon Peanut Butter Cookies

  • Servings: 24 cookies
  • Difficulty: easy
  • Print

recipe slightly adapted from: The Endless Meal

Ingredients:

  • 1¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅛ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 strips of bacon
  • 4 tablespoons unsalted butter, at room temperature
  • ½ cup natural peanut butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 2 tablespoons bourbon
  • ⅓ cup bittersweet or semisweet chocolate chips
  • Maldon Sea Salt for Sprinkling over top

Directions:

Preheat the oven to 350°F.

Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together.

Cook the bacon until crisp. Transfer to a paper towel lined plate. Reserve 2 tablespoons of the drippings and set aside to cool. Once cool, crumble the bacon, remove (eat) any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Add the granulated and light brown sugar and mix until creamy, about 4 minutes. Add the egg and bourbon and beat until light and fluffy, about two more minutes.

Add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.

Stir in the crumbled bacon and chocolate chips

Form the dough into 1″ balls and place on a parchment lined cookie sheet. Sprinkle Maldon flaky sea salt over the dough balls. Place cookie sheet in refrigerator and let cookie dough rest overnight. If you are rushed for time, you can simply let the cookies chill in the fridge for 30 minutes, though I think an overnight rest results in a more flavorful cookie.*

Once you are ready to bake. Place cookie dough balls on a parchment lined baking tray 2″ apart. Bake for about 8 minutes for chewy cookies, 10 for crispier cookies.

Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Enjoy!

* You can also freeze the cookie dough balls at this point. Once the dough is frozen you can remove it from the baking tray and store in a ziplock bag. When you are ready to treat yourself to a cookie or two (or so…) remove from freezer and bake as directed above, but add two minutes to the overall baking time.

Salty Bacon Bourbon Peanut Butter Cookies brought to you by: Runcible Eats (www.leaandjay.com)


Caramelized Banana Upside Down Cake

October 5, 2016

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Who doesn’t like the heavenly combination of bananas and caramel? Well this gorgeous Caramelized Banana Upside Down Cake is blanketed with them! It is like Bananas Foster in cake form. So you know the topping is to die for, but the cake is pretty spectacular itself. It is incredibly moist and tender and would be delicious all on its own. But it isn’t alone at all. No indeed. It is topped with all of those sticky, buttery caramelized bananas. Sheer perfection I tell you!

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I made this cake for the Husband. I’ve told you how he just loves all fruit desserts. Well he definitely has a particular soft spot for bananas, so I knew he’d be over the moon for this cake. Lucky for me, it is very easy to whip together because I think it will end up being in high rotation on the dessert roster around here. I came across the recipe on the Broma Bakery blog, but did adapt it a bit. I added some spices and a bunch of rum because…well because how could I resist the delicious combo of bananas and rum? Yeah, I couldn’t. A little booze seems to make anything better, and this cake is no exception. A slice is lovely served solo but a scoop of ice cream or a dollop of whip cream never goes unwelcome.

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The cake is easy to make and comes together quickly. In a little over an hour you can have it on the table. My my my….irresistible looks and heavenly taste – you can’t go wrong with this treat. So if you have some unclaimed bananas hanging around, you know what to do!

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Caramelized Banana Upside Down Cake

  • Servings: one 9
  • Difficulty: easy
  • Print

recipe adapted from: Broma Bakery

Ingredients:

For the Caramelized topping:

  • 6 Tablespoons butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon vanilla bean paste
  • 2 Tablespoons Dark Rum
  • 2 – 3 bananas, sliced

For the Cake:

  • 1 banana, mashed
  • 3 Tablespoons butter, melted
  • 1 egg, room temperature
  • 1/3 cup buttermilk
  • 1 Tablespoon Rum
  • 1/2 cup sugar
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1 cup all-purpose flour

Directions:

Preheat oven to 350° F. Grease a 9″ springform pan with butter. Line with parchment paper and butter the parchment paper as well. Line a baking sheet with aluminum foil or parchment and place springform pan on it.

Place the butter brown sugar and vanilla bean paste in a small sauce pan. Heat over low heat until the butter melts. Mix together well. Remove from heat and stir in the rum. Pour the sugar mixture into the bottom of the prepared  springform pan and spread it around evenly. Place the sliced bananas on top of the brown sugar in a circular pattern.

In a medium bowl, mix the baking powder, salt, cinnamon, nutmeg and flour. Set aside.

In the bowl of a stand mixer, place the mashed banana, melted butter, egg, buttermilk, rum, sugar and vanilla bean paste. Mix until combined.

Add the flour mixture to the banana/ buttermilk/ rum mixture and stir until just combined.

Spread the batter evenly over the top of the brown sugar & sliced bananas in the springform pan.

Place in the oven and bake for 40 minutes, or until the top has started to turn golden brown along the edges.

Remove from the oven and allow cake to cool on a wire rack for 10 – 15 minutes. Invert cake onto serving platter.

Serve with vanilla ice cream or perhaps a little whipped cream!

Enjoy!

Caramelized Banana Upside Down Cake brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Caramelized Banana Upside Down Cake:

Kitchen Aid Artisan Stand Mixer

Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste

Kitchen Aid Classic 9″ Springform Pan

9″ Parchment Paper Liners

 


Caribbean Rum Cake

September 30, 2016

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From what I hear, if you’ve travelled to the Caribbean, you’ve indulged in one of their famous Tortuga Rum Cakes. Truth be told, I haven’t been to the Caribbean. I tend to vacation in much more Northern climes…like Iceland.

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What my kind of holiday looks like!

But I do like Rum….so my interest was piqued. These booze laden cakes are rumored to be AH-Mazing and pretty dang difficult to find once folks have returned home. If that sounds familiar and you haven’t been able to satisfy that rum cake craving, don’t fret! I’ve got a recipe here for Caribbean Rum Cake that will taste just as good as those legendary island delicacies. This homemade Caribbean Rum Cake has it all going on. It is rich, it is incredibly moist and perhaps most importantly of all – it is absolutely loaded with booze! Yippee! There is a whole cup of that lovely libation in this cake – 1/2 cup in the batter and another 1/2 cup in the unbelievably decadent buttered rum glaze. Yes…you heard me…buttered rum glaze. And get this – the cake literally soaks in that boozy ambrosia overnight. In the morning you’re met with a cake that has such a velvety texture, I tell you it just melts in your mouth!

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Now this cake does pack quite a punch with all that rum. It might not be the best thing to take to a church social (or maybe it would …) or to a work luncheon (again….perhaps it would be just the thing…). And you may find that after a few slices you begin to talk like a pirate, “Arrrrr”. Dang! If only I would’ve posted this a couple of days early, you could’ve whipped it up for International Talk Like a Pirate Day, which is held on September 19th. Oh well, there’s always next year I suppose. In the meantime I’m sure you can find plenty of other occasions that would be greatly enhanced by the appearance of this incredible cake! So as those beloved pirates say:  Yo ho ho and a bottle of rum!

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Caribbean Rum Cake

  • Servings: one large bundt cake
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the cake:

  • 2 cups (8 1/2 ounces,241 grams) Unbleached All-Purpose Flour
  • 1 1/2 cups (10 1/2 ounces, 298 grams) sugar
  • 1/2 cup (4 ounces, 113 grams) unsalted butter, softened
  • 1/2 cup (3 1/2 ounces, 99 grams) pastry cream filling mix or instant vanilla pudding mix, dry
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (4 ounces, 113 grams) vegetable oil (I used coconut oil – YUM!)
  • 1/2 cup (4 ounces, 113 grams) milk
  • 4 large eggs
  • 1/2 cup (4 ounces, 113 grams) white or golden rum
  • 2 teaspoons vanilla
  • 1/4 teaspoon butter rum flavor (optional but excellent)
  • 1/4 cup (3/4 ounce, 23 grams) pecan or almond flour, for dusting baking pan*

For the Rum Soaking Syrup:

  • 1/2 cup (4 oz. 113 grams) unsalted butter
  • 1/4 cup (2 oz. 57 grams) water
  • 1 cup (7 oz. 198 grams) sugar
  • 1/2 cup 4 oz. 113 grams) white or golden rum
  • 1/2 teaspoon vanilla

Directions:

Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.

Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. 

Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula. 

Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine. 

Leave the cake in the pan to cool slightly while you make the soaking syrup. 

In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla. 

Use a long skewer to poke holes all over the cake. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used. 

Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate. 

Serve with hot coffee or tea. The cake is very moist, fragrant and potent. 

Yield: one large or two small bundt cakes. Cake freezes very well.

Enjoy!

*Dusting the cake pan with pecan flour is optional. You can just spray the pan with a non-stick spray. However, the pecan flour a layer of flavorful crust to the outside of the cake. It will also aid in easy release of the cake. I have included a link below if you would like to purchase some pecan flour. Or you could simply make your own by toasting pecans for about 5 minutes in a 350° oven. Once the nuts have cooled completely, place them in a food processor and pulse until they are the consistency you desire. 

Caribbean Rum Cake brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Caribbean Rum Cake:

Kitchen Aid Artisan Stand Mixer

Cuisinart Food Processor

Nordic Ware Bundt Cake Pan

Pecan Flour (Meal) or here

Butter Rum flavor or here


Key Lime Sparkler Cookies

September 23, 2016

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So wait…..is summer really over? I know yesterday was technically the first day of Fall but it still feels pretty summery around here. Actually, it finally feels what I dream summer will feel like but rarely does here in good old swampy Virginia. A typical summertime day around here involves an oppressive haze of thick soupy humidity laden air sitting on top of ridiculously elevated temperatures. But yesterday and today, the first two days of Fall, feel pretty idyllically summery. Hmmm…. Well, before the temperature actually does fall around here, let me get in one more summer time taste treat…Key Lime Sparkler Cookies.

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There is a burst of refreshing lime flavor in every single bite of these light and tender tea cookies. Quite similar to Mexican Wedding Cookies and Russian Tea Cakes, these little buttery cookies pack quite a mouth-puckering tart punch followed by a sweet shower of sugar. Sweet & Sour – what a divine flavor combination!

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Now there are a few ingredients involved here that may give you some pause. Don’t fret, there is an easy work around for most of them. The first thing you may ask is – do I really need to use Key Limes or can I use regular old limes. Most of the limes you find in the local grocery store are Persian Limes or Mexican Limes. They are a good deal bigger than a Key Lime. However, Key Limes are known for their aromatic and much more…well…limey taste.They are more intense in flavor than your ordinary lime. That being said, they are also much more expensive and filled with many more seeds, making them a bit more difficult to work with. Truth be told, I resorted to a bottle of Key Lime Juice, which I keep handy for a certain cocktail that we love. However, if you don’t have access to Key Limes, or bottled Key Lime Juice, using regular limes in this recipe will be just fine. The second ingredient that you might find odd is Lime Oil. I do have a link for where you can purchase lime oil at the bottom of the post. It is a great thing to have on hand especially if you love that zingy lime flavor. However, you can just use the zest from one or two limes in a pinch. Again, it won’t give you as intense a lime flavor, but it will still be quite tasty. Rounding out the trio of strange ingredients here is the Citric Acid or Sour Salt. Citric Acid is found naturally in citrus fruits and is widely used as a flavoring agent and is often used in canning. Again, you can just leave this out, but know that you will be sacrificing a bit of that blast of lime flavor. I do have a link for purchasing it online, but many stores that have canning supplies also sell Sour Salt. I think I have seen it in Target as well as Walmart.

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Once you’ve assembled all your ingredients, these cookies come together easy peasy. So light, so buttery and tender and wow what a citrus punch! Perfect with a cup of tea or a gin & tonic – to each his own. And although I find lime to be a particularly summery flavor, I’m a big fan anytime of year. These cookies would also be delightful for Christmas. (Maybe replace that white sanding sugar with red or green for a festive holiday look.) But whatever you do, if you are a lime fan at all, plan to make up a batch of these amazing little gems!

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Key Lime Sparkler Cookies

  • Servings: 60 - 62 cookies
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the Cookies:

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons Key Lime Juice
  • 1/8 teaspoon lime oil (don’t have lime oil? Use the zest of one lime instead)
  • 1/8 teaspoon sour salt (citric acid)* OR 1/2 teaspoon Tart & Sour Flavor ( I like that limey flavor – so I used 1/4 tsp. plus 1/8 tsp. of Citric Acid)
  • 1 large egg
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour

For the Coating:

  • 1/8 teaspoon sour salt (citric acid*) – ( I used 1/4 teaspoon Citric Acid)
  • 1 cup glazing sugar or confectioners’ sugar
  • 2 tablespoons white edible glitter (optional) – if you don’t have edible glitter you could also try sparkling white sanding sugar.

Directions:

In a medium-sized bowl, beat together the butter, sugar, salt, and baking powder till well blended. Beat in the lime juice, lime oil, sour salt (citric acid), and the egg. Blend in the flour thoroughly.

Roll the dough into 1″ balls (I used a teaspoon cookie scoop), and place them on lightly greased or parchment-lined baking sheets. Bake the cookies in the top third of a preheated 350°F oven for 14 to 16 minutes, until the cookies are browned on the bottom. Remove them from the oven, and cool on the pan for about 10 minutes before transferring to a rack.

Mix together the sugar coating ingredients in a pan or bag (a simple brown paper lunch sack works great here!). Gently shake and roll the still slightly warm cookies in the sugar till coated. Allow the cookies to cool completely, then repeat, coating again with the sugar. (If you’re freezing the cookies, you may choose to recoat the cookies in sugar once they’ve been removed from the freezer, before serving.)

*Sour salt (citric acid) is what gives the cookies their sour bite—if you want less tang, use just a pinch. Or if you are a limey fan, add a bit more!  I actually used 1/4 teaspoons plus 1/8 teaspoon of citric acid in the cookies – which is 3x what this recipe calls for, as well as 1/4 teaspoons citric acid in the coating – doubled the recommended amount- and I thought my cookies had that perfect zing!

Enjoy!

Key Lime Sparkler Cookies brought to you by: Runcible Eats(www.leaandjay.com).

Links to Useful Kitchen Tools & Ingredients for Key Lime Sparkler Cookies:

Kitchen Aid Artisan Stand Mixer

Nellie & Joe’s Famous Key West Lime Juice

lime oil – Here is a link for a 3 pack of lime, lemon & orange oil or you can purchase a single bottle of the lime oil here.

White Edible Glitter – or White Sparkling Sugar

Citric Acid

Small Cookie Scoop (2 3/4 – 2 tsp. /#100) or King Arthur Flour has this one.


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