Wednesday, August 22, 2012

Buttered Rum --- um, YUM!

How did everyone like the Misters post? Mike, I think did a wonderful job. Maybe he'll do more posts in the near future.

So another weekend has come and gone, (and this week is almost over, phew) and what did I do? Bake of course. I was home by myself this weekend (minus the day I spent at my parents place with my aunt). So what did I bake you may be asking, as I'm sure me hanging out with my aunt to pick up the "Insanity" workout is probably not that fascinating. I think it was fun and a good time. I rarely get to see this aunt so it's always nice to hang out. (Dad's side of the family, very much my dad's sister). I so very much love my Aunt Judy. She's a superstar and a healthy lady to boot.

So Buttermilk, I refuse to go to the store and buy buttermilk that will end up going bad in my fridge because I forget about it and only use a little bit. So I opt to make my own substitute. I take 1 tbsp of vinegar (in this case apple cider though I generally opt for white - having just ran out of white vinegar due to a bad potato bag incident where I needed a stronger - more natural cleaner to get the smell out of my kitchen. Note: rotten potatoes reek and make a mess on your counter. Be warned.) So 1 tbsp vinegar and then add to the 1 cup line enough milk to make 1 cup total. So you're not using 1 cup of milk, it's 1 cup minus a 1 tbsp milk and 1 tbsp vinegar. So then let it sit for about 5 minutes to really become buttermilky (is that even a word - spell check is saying no).

So at this point it's time to start making cake. I tried to bring all ingredients to room temperature so they would be easier to work with as well as bake better. I'm finding this is the best idea but ultimately sometimes you just want to bake, RIGHT NOW, and just can't wait for ingredients to "thaw". That's when I zap the butter for a few seconds in the microwave to soften and put eggs in last and if hot ingredients go in with the eggs I temper them so they don't curdle. It's the little things.

So I added all the necessary ingredients and of course I used real rum (Bacardi if you can see from the first picture) in the batter because it would bake off, more or less. (I was taking this to my mothers' church event mind you, with children.) So I decided to use rum extract for the buttered rum glaze.

Not having a pretty bundt pan like the blog I found this recipe from (here) I used my angel food pan. It's a tube pan, yes, it has a hole in the middle, yes. OK, same difference, yes? Yes :) It turned out quite lovely if I do say so myself.

How gorgeous is that!? No it's not pretty like a bundt cake but man it looked amazing.

Now for the glaze. Glazes amaze me at how simple they are. Usually combined with powdered sugar and some liquid or sugar and liquid boiled together in a sauce pan. SIMPLE! I love simple and easy recipes. That just goes to show you that recipes aren't as hard as they seem sometimes. Just take a minute to read it through and find out.

So this glaze was rum extract, sugar and butter. Oh how I love butter - I avoid it usually when eating but for baking, it it essential. I will sometimes use real butter - unfortunately with the cost currently and me not actually selling these baked goods, I use Blue Bonnet Regular. Seems to do the job just fine - though I have made my mothers cookies with real butter for Christmas and may I just say - cookies taste about 100x better with real butter. So I'm sure cake would too :)

So here we have the glaze, lumpy butter and then it melts down into a sugary rum glaze. I could eat just this, turn it into a candy and nibble away. But I won't because it's for the cake, which I soon realized it was A LOT of glaze for one cake. Though I believe in not wasting something or having to have it left over in my kitchen, or I'll eat it and lose my feminine physique from overdoing the sweets. I work hard to be able to splurge on occasion :)

So in the end I ended up spooning the glaze over the top of the cake, after poking numerous fork holds into the top with a long tine fork.

And this is what a slice looks like.

As you can see the glaze made it about 1/4 of the way down the cake. It was all still warm, cake and glaze, when I added. I really only at the top and sides of my slice but it was delicious none the less. It was a hit at the church too as I went home with only 2 slices left. Makes my day when people enjoy the goodies.

Buttermilk Rum Pound Cake:
1 cup butter, softened
2 cups sugar
2 tsp rum extract (or Rum)
4 eggs
3 cups plain flour (all purpose)
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk (or see substitution above)

1. Combine butter and sugar, beat well.
2. Add flavorings and eggs, blend well.
3. Add flour and all remaining ingredients, blend at low speed until moistened. Beat 3 minutes at medium speed.
4. Pour batter into greased and floured 10-inch tube pan.
5. Bake at 325 degrees for 1 hour or until toothpick comes out clean from center.
6. Invert cake onto serving plate to cool completely. Sprinkle with powdered sugar or use butter rum sauce.

Butter Rum Sauce
3/4 cup sugar
1/3 cup butter + 3 Tbsp
1 1/2 tsp rum extract (or rum)

1. In a small saucepan, combine all ingredients
2. Cook over low heat, stirring occasionally, until butter melts. DO NOT BOIL
3. With long-tined fork, pierce cake 10-12 times.
4. Slowly pour hot sauce over warm cake.

*Notes: I used unflavored dental floss to cut my cake - it's cleaner and doesn't shred the cake like knives can. Try it - double dog dare you!

I also did the following over the weekend.
Faux Ice Cream Balls

Faux Ice Cream Balls inside
Faux Ice Cream Balls (as I call them), I mixed some funfetti fake bake mix (yes that box of mix normal people buy) and the can of frosting together (it was probably about 1 1/2 cups of mix and 3/4 of the jar of frosting). I mixed until thick and could be formed into little balls. Then covered them in chocolate almond bark. So due to my impatience for the chocolate to harden I stuck them in the freezer and promptly forgot they were there until getting ice later that night. So I tried one and to my amazement they taste kind of like those ice cream nibs (you know the ice cream bites dipped in chocolate and are poppable, yeah those!) but home made and you can make them as big or as small as you like. Oh so dangerously delicious and so very simple. GO, DO, MAKE!

Rainbow Cake
I also like to make rainbow cake, this is diet 7-UP rainbow cake. 12 oz can of diet 7-UP, 1pkg lemon cake mix. Mix soda and mix. Separate into 6 bowls, add colors and layer in ROYGBIV style. Bake at recommended time and temp according to pan and viola! You have super moist and lower cal cake. Add a lemon glaze or whipped cream for a sweet treat that doesn't break the calorie bank. Delicious and simple yet again. So good :)

So as Mike has told you, I've helped him eat healthier and start using Super helpful site, I use it on my phone all the time to track EVERYTHING I eat and do. And now I'm doing the insanity workout - yes, I am insane. ;) So if the baking trails off, it's because I'm laying on my living room floor panting for air and trying not to die. Wish me luck.

Now, go out and cook!