Home Party Dessert Recipe
5/23/2011
Bahamian Rum Cake
Cake:
3 cups all-purpose flour
1/2 t baking powder
1/2 t baking soda
3/4 t salt
1/4 t freshly grated nutmeg
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 T vanilla extract
3/4 cup canned Thai coconut milk
Syrup:
3/4 cup canned Thai coconut milk
4 T granulated sugar
1/2 cup dark rum
Glaze:
4 T unsalted or salted butter, cut into pieces
6 T heavy cream
6 T dark brown sugar
pinch of salt
1 T dark rum
1/2 cup dried flaked coconut, unsweetened
>how to make<
*Preheat the oven to 350 degrees.
*Coat a 10-cup Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.
(for cake)
*Into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 t salt, and the nutmeg.
*In a stand mixer fitted with the paddle attachment, beat together the 1 cup butter and 2 cups granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
*In a small bowl, beat together the eggs, egg yolks, and vanilla.
*With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated.
*Gently stir in one-third of the flour mixture, then about half of the remaining flour mixture, followed by the remaining coconut milk.
*Finally, gently stir in the remaining flour mixture just until combined.
*Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.
(for syrup)
*While the cake is baking, make the coconut-rum syrup.
*In a medium saucepan, warm the 3/4 cup coconut milk and the 6 T granulated sugar, stirring until the sugar dissolves.
*Remove from the heat and add the 1/2 cup rum.
*When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times.
*Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually.
*Let the cake cool completely.
*Invert the cake onto a cake plate.
*Brush or spoon the remaining coconut-rum syrup over the cake.
(for glaze)
*To make the glaze, in a small saucepan over high heat, bring the 4 T butter, the cream, brown sugar, and pinch of salt to a boil.
*Cook, stirring to dissolve the sugar, for 1 1/2 minutes.
*Remove from the heat, stir in the 1 T rum, and let cool completely.
*Once cool, stir in the toasted coconut.
*Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake.
-makes 10 to 12-
Note: This recipe was adapted from "Ready for Dessert".
Cake:
3 cups all-purpose flour
1/2 t baking powder
1/2 t baking soda
3/4 t salt
1/4 t freshly grated nutmeg
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 T vanilla extract
3/4 cup canned Thai coconut milk
Syrup:
3/4 cup canned Thai coconut milk
4 T granulated sugar
1/2 cup dark rum
Glaze:
4 T unsalted or salted butter, cut into pieces
6 T heavy cream
6 T dark brown sugar
pinch of salt
1 T dark rum
1/2 cup dried flaked coconut, unsweetened
>how to make<
*Preheat the oven to 350 degrees.
*Coat a 10-cup Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.
(for cake)
*Into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 t salt, and the nutmeg.
*In a stand mixer fitted with the paddle attachment, beat together the 1 cup butter and 2 cups granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
*In a small bowl, beat together the eggs, egg yolks, and vanilla.
*With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated.
*Gently stir in one-third of the flour mixture, then about half of the remaining flour mixture, followed by the remaining coconut milk.
*Finally, gently stir in the remaining flour mixture just until combined.
*Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.
(for syrup)
*While the cake is baking, make the coconut-rum syrup.
*In a medium saucepan, warm the 3/4 cup coconut milk and the 6 T granulated sugar, stirring until the sugar dissolves.
*Remove from the heat and add the 1/2 cup rum.
*When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times.
*Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually.
*Let the cake cool completely.
*Invert the cake onto a cake plate.
*Brush or spoon the remaining coconut-rum syrup over the cake.
(for glaze)
*To make the glaze, in a small saucepan over high heat, bring the 4 T butter, the cream, brown sugar, and pinch of salt to a boil.
*Cook, stirring to dissolve the sugar, for 1 1/2 minutes.
*Remove from the heat, stir in the 1 T rum, and let cool completely.
*Once cool, stir in the toasted coconut.
*Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake.
-makes 10 to 12-
Note: This recipe was adapted from "Ready for Dessert".
Labels: coconut-rum glaze, coconut-rum syrup, rum cake recipe, rum glaze recipe, rum ryrup recipe
5/05/2011
Three kinds of cookies
===Zebra Butter Cookies===
1 1/4 cups butter, softened
1 cup sugar
2/3 cup confectioners' sugar
1 egg
1 t vanilla extract
3 cups all-purpose flour
1/4 t salt
1/4 cup baking cocoa
>how to make<
*In a large mixing bowl, cream butter and sugars.
*Beat in egg and vanilla.
*Combine flour and salt; gradually add to the creamed mixture.
*Divide dough in half.
*Add cocoa to one half; mix well.
*Roll each half between waxed paper into a 9" square.
*Cut both squares into three 3" strips.
*Cut both strips in half lengthwise to make size 4 1/2" x 3" rectangles.
*Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle.
*Repeat layers five times.
*Wrap in plastic wrap and refrigerate for 2 hours.
*Unwrap and cut stack widthwise into eighteen 1/4" slices.
*Cut each slice with a horse-shaped cookie cutter dipped in flour.
*Place 1" apart on ungreased baking sheets.
*Bake at 375 degrees for 8 to 10 minutes or until edges are lightly golden.
*Let stand for 2 minutes before removing to wire racks to cool.
-makes 18 pieces-
Note: This recipe was taken from "Taste of Home".
===Chocolate Peanut Butter Cookie-cups===
1 cup all-purpose flour
1 t baking powder
1/4 t salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup sugar
1 cup smooth peanut butter
1 egg
1 t vanilla extract
(for filling)
8 oz semi-sweet or bittersweet chocolate, chopped
1/2 stick unsalted butter, softened
>how to make<
*Into a small bowl, sift together flour, baking powder, and salt.
*In a large mixing bowl with an electric mixer, beat butter until creamy, 30 seconds.
*Add sugars and continue beating until mixture is light and fluffy.
*Add peanut butter in 3 batches, beating well until mixture is well blended.
*Beat in egg and vanilla extract.
*Stir in flour mixture until just mixed.
*Refrigerate the dough until chilled, 1 hour.
*Preheat oven to 375F degrees.
*Using a tablespoon, scoop out mixture and, using slightly moistened bands, roll between your palms to form 1" balls.
*Place balls 1 1/2" apart on 2 ungreased baking sheets.
*Using a finger, press down into the center to make a hole.
*Bake until just set and golden, 10 to 12 minutes.
*Rotate baking sheets halfway through cooking time.
*Remove baking sheets to wire racks to cool for about 2 to 3 minutes.
*Then remove cookies to wire racks to cool completely.
*In a medium bowl over a saucepan of simmering water, melt the chocolate until smooth, stirring frequently.
*Remove from heat, and cool slightly.
*Gently beat in butter until mixture just thickens.
*Spoon into a decorating bag fitted with a medium start tip.
*When cookies are completely cold, pipe a small amount of chocolate ganache into the center of each cookie.
*Allow to set.
-makes 3 dozen-
Note: This recipe was adapted from "the Baker's bible".
===White Chocolate Chip Cookies with Pistachios and Apricots===
2 1/4 cups flour
1 t baking soda
1 t baking powder
3/4 t salt
8 oz salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 t vanilla
2 t grated lemon zest
2 large eggs
1 cup chopped pistachios
1 cup chopped dried apricots
8 oz white chocolate chips or chunk
>how to make<
*Preheat oven to 375 degrees.
*Line ungreased baking sheets with parchment paper, or use nonstick baking sheet; set aside.
*Combine flour, baking soda, baking powder and salt. Set aside.
*Cream butter, sugars, vanilla and lemon zest in mixer with paddle attachment.
*Add eggs, one at a time, beating well after each addition.
*Gradually beat in flour mixture, stopping to scrape down sides of bowl.
*In a small bowl, mix nuts and chopped apricots together thoroughly, then stir into cookie dough.
*Stir in chocolate chips.
*Scoop up 2 T portions of dough and, handling lightly and quickly, shape roughly into 1 1/2" balls.
*Place dough balls 2" apart on ungreased parchment paper on baking sheets.
*Bake in preheated oven until golden brown on the edges, about 10 to 12 minutes, rotating pans halfway through baking time.
*Remove cookies to racks to cool.
-makes 4 1/2 dozen to 5 dozen-
Note: This recipe was modified from "Kathy Casey Food Studios".
1 1/4 cups butter, softened
1 cup sugar
2/3 cup confectioners' sugar
1 egg
1 t vanilla extract
3 cups all-purpose flour
1/4 t salt
1/4 cup baking cocoa
>how to make<
*In a large mixing bowl, cream butter and sugars.
*Beat in egg and vanilla.
*Combine flour and salt; gradually add to the creamed mixture.
*Divide dough in half.
*Add cocoa to one half; mix well.
*Roll each half between waxed paper into a 9" square.
*Cut both squares into three 3" strips.
*Cut both strips in half lengthwise to make size 4 1/2" x 3" rectangles.
*Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle.
*Repeat layers five times.
*Wrap in plastic wrap and refrigerate for 2 hours.
*Unwrap and cut stack widthwise into eighteen 1/4" slices.
*Cut each slice with a horse-shaped cookie cutter dipped in flour.
*Place 1" apart on ungreased baking sheets.
*Bake at 375 degrees for 8 to 10 minutes or until edges are lightly golden.
*Let stand for 2 minutes before removing to wire racks to cool.
-makes 18 pieces-
Note: This recipe was taken from "Taste of Home".
===Chocolate Peanut Butter Cookie-cups===
1 cup all-purpose flour
1 t baking powder
1/4 t salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup sugar
1 cup smooth peanut butter
1 egg
1 t vanilla extract
(for filling)
8 oz semi-sweet or bittersweet chocolate, chopped
1/2 stick unsalted butter, softened
>how to make<
*Into a small bowl, sift together flour, baking powder, and salt.
*In a large mixing bowl with an electric mixer, beat butter until creamy, 30 seconds.
*Add sugars and continue beating until mixture is light and fluffy.
*Add peanut butter in 3 batches, beating well until mixture is well blended.
*Beat in egg and vanilla extract.
*Stir in flour mixture until just mixed.
*Refrigerate the dough until chilled, 1 hour.
*Preheat oven to 375F degrees.
*Using a tablespoon, scoop out mixture and, using slightly moistened bands, roll between your palms to form 1" balls.
*Place balls 1 1/2" apart on 2 ungreased baking sheets.
*Using a finger, press down into the center to make a hole.
*Bake until just set and golden, 10 to 12 minutes.
*Rotate baking sheets halfway through cooking time.
*Remove baking sheets to wire racks to cool for about 2 to 3 minutes.
*Then remove cookies to wire racks to cool completely.
*In a medium bowl over a saucepan of simmering water, melt the chocolate until smooth, stirring frequently.
*Remove from heat, and cool slightly.
*Gently beat in butter until mixture just thickens.
*Spoon into a decorating bag fitted with a medium start tip.
*When cookies are completely cold, pipe a small amount of chocolate ganache into the center of each cookie.
*Allow to set.
-makes 3 dozen-
Note: This recipe was adapted from "the Baker's bible".
===White Chocolate Chip Cookies with Pistachios and Apricots===
2 1/4 cups flour
1 t baking soda
1 t baking powder
3/4 t salt
8 oz salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 t vanilla
2 t grated lemon zest
2 large eggs
1 cup chopped pistachios
1 cup chopped dried apricots
8 oz white chocolate chips or chunk
>how to make<
*Preheat oven to 375 degrees.
*Line ungreased baking sheets with parchment paper, or use nonstick baking sheet; set aside.
*Combine flour, baking soda, baking powder and salt. Set aside.
*Cream butter, sugars, vanilla and lemon zest in mixer with paddle attachment.
*Add eggs, one at a time, beating well after each addition.
*Gradually beat in flour mixture, stopping to scrape down sides of bowl.
*In a small bowl, mix nuts and chopped apricots together thoroughly, then stir into cookie dough.
*Stir in chocolate chips.
*Scoop up 2 T portions of dough and, handling lightly and quickly, shape roughly into 1 1/2" balls.
*Place dough balls 2" apart on ungreased parchment paper on baking sheets.
*Bake in preheated oven until golden brown on the edges, about 10 to 12 minutes, rotating pans halfway through baking time.
*Remove cookies to racks to cool.
-makes 4 1/2 dozen to 5 dozen-
Note: This recipe was modified from "Kathy Casey Food Studios".
Labels: butter cookie recipe, Cookie recipe, mold cookie recipe, peanut butter cookie recipe, White chocolate cookies
