Tag Archives: rum

April 15, 2011

Pineapple-Pecan Upside Down Cupcakes

Cupcakes are popular for a reason. They don’t take much time at all. Back in the dark ages, when I was a kid you basically had four kinds of cupcakes:

  • Vanilla with vanilla frosting
  • Chocolate with chocolate
  • Vanilla with chocolate
  • Chocolate with vanilla

It was really very simple. And boring.

At some point when I was busily concentrating on souffle au chocolat and puff pastry, cupcakes were upgraded. Numerous times.

Now cupcakes have fillings. They have sauces. They do everything but get up and dance.

Sundays are perfect days for cupcakes. At least for me. (Yes there are many incomplete sentences in this post. It has been that kind of week) I get home from church and cupcakes can bake while I am fixing the rest of the meal. I would love to say that I am spo organized I have meals prepared on Saturday, ready for my family to enjoy but that just isn’t true. It used to be that way..once upon a time… a long, long time ago. Back in the days of beds that were made, laundry that was folded, and bathrooms that were clean.

Could we have a moment of silence? I think I need it.

Kids, homeschooling, working full time plus, a divorce, a remarriage…well dang. The organized gene I used to have packed up and moved to Martha Stewart’s hood because it sure isn’t here.

Back to cupcakes.

SO.

I wanted something light, quick, and yummy. I love pineapple upside down cake but there just wasn’t time to mess with it. AHA! CUPCAKES!

I grabbed my favorite italian cream cake recipes (which reminded me I needed to post it soon) and made some adjustments. The result?

Oh..My… These cupcakes are like biting into a cloud..they are so light! But the richness of the brown sugar syrup and the fresh sweet tang of the pineapple and crunchy pecans all mixed together in buttery goodness? It is an aria composed by Schubert and Beethoven, and then directed by Mozart.

Best of all? 30 minutes maximum until you are uncontrollably popping these babies into your mouth.

So, delicious…pretty…yummy…easy…. uber-fast… what more could you ask? Perfect for a family Easter potluck or anything else you might want to bring them to.

Yes you can freeze them.

Seriously? Why are you still here? I expected to look up and see the whole blog cleared of people as they rushed to the local grocer for ingredients. You better hurry. You aren’t the only one that read this and the store may be sold out before you get there.

If you are feeling just the tiniest bit impish then drop about 2 tablespoons of rum in the cake batter.

 

I love having chickens. They really don’t cost much to feed, the eggs are basically free, and look at the color of those yolks. Conventional bakeries have to add food color to make their baked goods golden and buttery looking…not me!  If you can’t have chickens are organic, free range eggs worth it? Yeah. I think they are. They have more flavor…I think they beat up better and are richer. Try to find a local source rather than getting them at the store. It can save you some money.

Fold the egg whites in gently. This cake is airy and you don’t want to deflate it. Look at the rich color of the batter. Healthy chickens. Just sayin’.

 

Writing and adding images to this post has literally taken much longer than it did to make the cupcakes.

 

Recipe: Pineapple-Pecan Upside Down Cupcakes

Summary: Just like pineapple upside down cake only quicker

Ingredients

  • 12 tbs (3/4 cup) brown sugar
  • 1/4 cup butter
  • 1 tall can crushed pineapple, drained (12-14oz?)
  • 3/4 c pecans, chopped
  • 5 eggs, room temperature
  • 2 cups sugar,divided into 1 cup portions
  • 1 cup butter, room temperature
  • Pinch of kosher salt
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 3/4 c whole buttermilk (not low fat)
  • 1/3 cup juice reserved from pineapple
  • 2 c white, all purpose flour

Instructions

  1. Preheat oven to 325F
  2. Spray muffin tins with cooking spray or butter them
  3. Add 1 tsp of butter to each of 12 muffin tins and place in the oven to melt (about 3 minutes or so)
  4. Add 1 tbs of brown sugar to each tin
  5. Add 1 tbs of pecan to each muffin tin
  6. Add 1 tbs or so of the pineapple to the muffin tin
  7. Set the muffin tin aside
  8. Mix the flour and salt in a bowl, set aside
  9. Carefully separate egg yolks and whites
  10. Beat egg whites on high until soft peaks form.
  11. Add 1 c of sugar slowly continuing to beat until the egg whites are stiff and glossy
  12. Set egg whites aside
  13. Beat butter and remaining sugar until creamy
  14. Add salt and vanilla and beat in egg yolks one at a time
  15. Batter will look a bit like whipped cream
  16. Stir the baking soda into the buttermilk
  17. Begin with the flour and add it to the butter mixture alternating with the buttermilk, mix well after each addition but don’t beat too much
  18. Fold in the egg white mixture, gently
  19. Spoon into muffin tins on top of the pineapple mixture
  20. Bake for 20 minutes or until a toothpick inserted halfway down in center comes out clean
  21. Cool for 5 minutes and then turn out on a platter

Quick Notes

Make sure all ingredients are at room temperature for best results

Cooking time (duration):30

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)

Nutrition Information:serving size 1
Calories 514
Fat 26.3  (saturated 13.2)Carbs 66.4

Protein  6.0

 

images:(c) marye audet

printable recipe

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July 22, 2010

Banana Wanut Cake with Cream Cheese Frosting

O.k.. seriously. What is not to like about a banana?  They are primo comfort food for almost everyone. You bite into  creamy, sweet yumminess and in return? You get a ton of potassium.

Gotta love bananas.

Have you noticed that bananas are not considered upscale? I mean not that many five star desserts start out with a banana. Nope. It is the afterschool, milk and cake crowd that loves these things. And so do I.

banana-cake-4

In fact, you may find this hard to believe BUT my family once ate a whole case of bananas in two days….and lived to tell the tale.

If you love banana you are going to adore this cake. While I was baking it the whole house was banana scented. The flavor is intensely banana with a hint of rum. And, moist? Listen, if this was a state it would be Washington, o.k.?

walnuts-frosting

This cake is moist. The texture changes from the tender cake to the crunchy walnuts and the creamy frosting make it interesting. Drooling yet?

cake1

The walnuts in the filling are cuddled (yes cuddled!) by a thick, sweet, rich caramel that is just thick enough to hold them together without being so thick you have to chew it.

walnut-filling

The cream cheese frosting is rich and creamy and the slight tang from the cream cheese adds a nice flavor contrast to the sweet caramel. But, do not be fooled…it is definitely the banana that stars in this show.

banana-cake-collage

This is an old fashioned cake. It isn’t fancy, or difficult but it is really, really good. I promise.

banana-cake-2

C’mon… you know you want some of this….

banana-cake-3

 

Print
Banana Wanut Cake with Cream Cheese Frosting

Prep Time: 10 minutes

Cook Time: 30 minutes

40 minutes

Yield: 8 - 10

Carbs: Carbs 91.8

Calories per serving: 841

Fat per serving: 49.7

Moist, rich banana cake with sweet walnut filling and a silky cream cheese frosting. A delicious, old fashioned dessert that is easy to make.

Ingredients

  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup very ripe mashed bananas (let them get almost liquid in the peel..seriously)
  • 1 tsp. vanilla
  • 1 tsp. rum extract
  • 1/3 cup sour cream with enough heavy cream added to make 1/2 cup total

Instructions

  1. Preheat oven to 375F
  2. Grease and flour two 8 inch round cake pans.
  3. Sift together the dry ingredients.
  4. Cream the butter and sugar until light and fluffy.
  5. Add the eggs, one at a time. Beat well after each.
  6. Beat in the banana.
  7. Add the vanilla and rum extracts.
  8. Add the flour mixture alternately with the sour cream mixture, starting and ending with the flour mixture.
  9. Spoon into pans and bake for 25 to 30 minutes or until a tester comes out clean.
  10. Cool in pan 10 minutes and then turn out to cool completely.
  11. When completely cool cover one layer with filling. Add second layer.
  12. Frost with the cream cheese frosting and garnish with walnuts.

Notes:

Nutritional information is for 10 servings. Cut smaller slices for fewer calories.

http://www.restlesschipotle.com/2010/07/banana-wanut-cake-with-cream-cheese-frosting/

 

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Walnut Filling

Ingredients

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup sugar
  • 2 tbs flour
  • 1/2 cup evaporated milk or light cream
  • 3 tbs unsalted butter
  • 1 tsp vanilla

Instructions

  1. Cook over medium heat, stirring until mixture thickens.
  2. Add vanilla, walnuts, and a pinch of salt.
  3. Cool completely.
http://www.restlesschipotle.com/2010/07/banana-wanut-cake-with-cream-cheese-frosting/

Print
Cream Cheese Frosting

Ingredients

  • 2 - 8 oz packages of Philadelphia cream cheese
  • 1 stick of unsalted butter
  • 2 cups of confectioner’s sugar
  • 1 tbs vanilla

Instructions

  1. Beat the butter and cream cheese until well blended and fluffy.
  2. Add the confectioner’s sugar and continue to beat until smooth. You may need to add a bit more or less than specified.
  3. Beat in the vanilla.
http://www.restlesschipotle.com/2010/07/banana-wanut-cake-with-cream-cheese-frosting/

images: marye audet

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May 7, 2010

Banana-Rum Napoleon -Layers of Bananaliciousness

I can’t resist puff pastry. I know it is full of fat and calories but there is something about those crispy, airy layers of pastry that beckons me. And I always respond, like someone who has been hypnotized….mmmmm… puff pastry…

banana-rum-napoleon

This Napoleon is a little different than most. I filled it with a praline-banana-rum fillings along with the creme patisserie. What resulted was a skyscraper of  flavor layers… crispy pastry, sweet banana, rich cream, and crunchy pecans. This finishes up any Caribbean style menu beautifully, I think. It is very summery and tropical.

banana-rum-napoleon-2

If you want a fluffier pastry cream just whip about a half a cup of heavy cream and carefully fold it into the pastry cream just before filling the Napoleons. You can then pipe it and it will look very elegant, as opposed to the messy, rustic look that I prefer. ;) This recipe serves 12 generously, or you can probably serve 18 normal servings. Be sure the bananas are very ripe – they will be sweeter and more flavorful.

banana-rum-napoleon3

Please use organic cornstarch. Regular cornstarch is generally made from genetically modified corn and that is just a bad idea.

Banana Rum Napoleon

  • 1 package frozen puff pastry or 1 lb homemade
  • 4 bananas, peeled and sliced
  • 1 cup chopped pecans, toasted
  • 1 stick unsalted butter
  • 1 cup brown sugar
  • 1/4 cup rum
  • pinch of salt
  • 1 recipe pastry cream
  1. Thaw the pastry according to directions and cut along fold lines. If you are using homemade then you can just cut it into 6 rectangles.
  2. Bake at 400F for 20 minutes or until golden and puffed. Set aside to cool.
  3. Melt butter in heavy pan and whisk in brown sugar until smooth and combined. Add the rum and simmer for 1 minute.
  4. Stir in bananas and pecans.
  5. Mix gently until the bananas are covered in brown sugar mixture. Set aside.
  6. Split the puff pastry rectangles longwise  into two pieces each. Save the best looking 2 tops to be the top of the pastry.
  7. Place one rectangle on a serving plate. Spread with pastry cream, then a layer of the banana mixture.
  8. Top with a layer of pastry and repeat until there are six layers.
  9. Dust the top with confectioners sugar.
  10. Repeat with the other pastry rectangles.
  11. Chill until ready to serve.

Pastry Cream/Creme Patisserie

  • 3 cups half and half
  • 2 tsp vanilla
  • 8 egg yolks
  • 3/4 cup granulated sugar
  • 6 tablespoons organic cornstarch
  • 2 tablespoons unsalted butter
  1. Beat the egg yolks and sugar until ribbons form
  2. Whisk the cornstarch into the milk and heat, stirring until it begins to boil and thicken
  3. Pour 1/3 of the hot milk mixture slowly into the egg yolks stirring constantly.
  4. Pour the egg yolk mixture back into the pan with the  milk, stirring constantly
  5. Cook, stirring, until thick , about one to two minutes at most (Don;t allow to curdle)
  6. Pour  though a strainer into a bowl
  7. Stir in butter and vanilla
  8. Lay a piece of  buttered plastic wrap on the top and chill

Can be made a day ahead if desired.

images: marye audet

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March 18, 2010

Browned Butter Banana Rum Cupcakes

Browned butter is a wonderful ingredient. It was used a lot in vintage recipes because it gives a lot of flavor easily. In these cupcakes the butter adds a rich, nutty, caramel flavor that pairs nicely with the very sweet penuche frosting. Although the frosting has coconut and pecans it is more like pralines than the traditional frosting for German Chocolate cake.

banana-rum-cupcakes

The frosting is very thick and has a creamy fudge-like consistency. It is best just to spoon a dollop on the top rather than trying to spread it. You wouldn’t believe how amazing the house smells while these are baking. Continue reading →

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June 8, 2007

Tropical Fruit Tart with Rum Glaze

In my shopping the other day I found a nice, slightly overripe papaya that had been marked down. I snagged it and was thinking about what I would like to use it in…the different flavors, etc. I came up with this tropical fruit tart which has a summery/vacation in the Bahamas type of flavor and is very easy and relatively quick.
The presentation is beautiful and the pastry is buttery-crumbly perfection and that holds up well out of the tart pan. The rum glaze added a faint pina colada type flavor which complimented the fruit and filling nicely. I would not add the fruit to this more than about 2 hours ahead and, as the glaze can get a bit cloudy as it chills; glaze the tart right before serving.
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If you are making this ahead and not glazing it be sure to brush the bananas with lemon to prevent browning. This should serve 8-10 depending on the generousity of your slices.

Tropical Fruit Tart with Rum Glaze

Tart pastry

  • 1 1/4 c flour
  • 2 Tbs sugar
  • 1/2 tsp salt
  • 1/4 c butter
  • 1/4 c organic shortening
  • about 4 tbs ice water
  • Bowl of ice water
  1. Mix together dry ingredients.
  2. Blend butter and shortening well and chill a few minutes in freezer.
  3. Put fingers in bowl ice water, shake off excess water and cut butter mixture into flour mixture until it looks like coarse crumbs, keeping fingers cold by dipping into the bowl of ice water as needed.
  4. Add the 1/4 c ice water and toss together until dough holds together well.
  5. Turn pastry out on a floured surface and roll to size.
  6. Place in tart or pie pan, and, using a small ball of leftover dough, press gently into pan.
  7. Prick with fork all over.
  8. Sprinkle with sugar and bake at 400 until golden..about 10 minutes
  9. Set tart pastry aside to cool completely. you may remove it completely from the pan when it is cooled or finish in the pan. I removed mine.

Filling

  • 1 lb cream cheese at room temp
  • 1/2 c cream of coconut ( Coco Lopez)
  • 1/3 c sugar
  • 1 c toasted coconut
  • 1/4 c finely chopped crystallized ginger
  1. Beat cream cheese and cream of coconut together until fluffy.
  2. Add sugar, beating until smooth and not grainy.
  3. Add coconut and ginger and mix well.
  4. Spoon into cooled crust and smooth.

May be refridgerated at this point and finished later.

Topping

  • 1/2 ripe papaya
  • 1 banana
  • 1 ripe strawberry, hulled
  • 3 mint leaves
  1. Slice papaya thinly in a horizontal (across the narrow) direction to make petals.
  2. Lay the papaya petals around the edge of the tart, overlapping slightly.
  3. Slice the banana about 1/2 inch thick on a sligh diagonal.
  4. Lay the banana slices around with tips overlapping the papaya row, just slightly.
  5. There should be a small space in the middle of the tart at this point.
  6. Take the strawberry and carefully with a sharp knife cut oval *petals* without cutting through the base..continue as long as you can, 4 around the outside and then some in the middle.
  7. Gently peel back the petals to open up the strawberry flower.
  8. Place in the center of the tart.

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Glaze

  • 1/3 c cream of coconut
  • 1 tbs butter
  • 1/4 c sugar
  • 1/4 tsp rum extract or 1 tablespoon run
  1. Cook first three ingredients, stirring, until sugar is no longer grainy and butter is melted.
  2. Add extract.
  3. Cool slightly and brush over fruit.
  4. Garnish Tart with mint leaves before serving.

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