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Tag Archives: rum

Churro Rum Baked Donuts

05 Friday Jun 2015

Posted by BakedNorthwest in Baking, Boozy, Breakfast

≈ 1 Comment

Tags

brown sugar, butter, Churro, cinnamon, Donuts, doughnut pan, Doughnuts, rum, sugar

Churro Rum Baked Donuts

Another day, another food holiday…out of all of the ridiculous food “holidays” out there, I’d have to say National Donut Day is probably the most legit. Why? Because: A.) Donuts are the BEST
B.) You have an excuse to eat one of the best foods ever created
C.) Lots of your favorite donuts places are giving out free donuts!

Rum Churro Baked Donuts

Oh, and my instagram feed has been blowing up over it all week. Nobody got this excited for National Burger Day, just sayin’. For my first official celebration of Donut Day, I chose to bake some at home. A donut pan was a wedding gift I gave to myself, since part of me was a little too embarrassed to register for it. I now realize how crazy I was being – everyone needs a donut pan! They are inexpensive, and if there is going to be a guilt-free way to eat donuts, it’s when you bake them. Plus, this recipe is a cinch to make.

Churro Rum Donuts

For my next baked donut extravaganza, we will need to talk about the correct spelling…is it donut or doughnut? Doh!

Churro Rum Baked Donuts

Recipe
Churro Rum Baked Donuts
Makes about 18 donuts
By Baked Northwest

Ingredients

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 1 1/4 cups milk (I used nonfat, but whole or any other milk would work)
  • 2 tbsp butter, melted
  • 1 tsp pure vanilla extract
  • 1 tsp dark Rum (such as Meyers)
  • Baking spray

For the topping:

  • 8 tbsp (1 stick) unsalted butter
  • 2 tbsp dark rum (optional)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon

Directions

Preheat the oven to 350 degrees Fahrenheit. Spray a donut pan well. If you have more than 1 donut pan, use them both! I had to do 3 batches in the oven because I only have 1 donut pan.

In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In another smaller bowl, whisk together the egg, milk, melted butter, vanilla, and rum. Stir the wet mixture into the dry mixture until combined.

Spoon the batter into the baking pan, filling each one about three-quarters full. Careful here, if they are too full you will not have a hole in your donuts when they come out of the oven! Bake for 17 minutes, until a toothpick comes out clean.

While donuts are baking, make the topping: Melt 8 tablespoons of butter in a small saute pan with the rum. Let the butter melt completely and get a little bit bubbly before turning off the heat. Stir well to make sure the rum is incorporated. Combine the cinnamon, sugar, and brown sugar in a bowl or a plate (whatever will be easy to dip your donuts into).

Remove donuts from oven. Allow to cool for a few minutes. You may want to use 2 wooden skewers to loosen the donuts around the edges, mine didn’t fall out of the pan, they had to be finessed a bit before removing. Remove donuts onto a wire rack with some wax paper or a baking sheet under it, to catch little bits of cinnamon sugar after we dip them!

Dip each donut into the butter, then into the cinnamon sugar mixture, I just dipped the tops, but you can certainly do both sides if you are feeling wild.

 

Tres Leches Cake

06 Tuesday May 2014

Posted by BakedNorthwest in Baking, Bloggerific, Desserts, Entertaining, Holidays

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Tags

Cake, cherries, cinco de mayo, cinnamon, cream, dairy, evaporated milk, fiesta, may 5th, mexican, milk, rum, sweetened condensed milk, three milks, tres leches, tres leches cake, whipped cream

Tres LechesHello friends and Happy Cinco Seis de Mayo! Of course, this is one of the best food holidays of the year. I don’t think I’m the only person in the universe who loves to take any opportunity to shove my face with chips, salsa, queso, guac, margaritas or Mexican beer…However, this year I finally tackled a cinco (er, seis) inspired dessert that I have been wanting to try for a very long time. Tres Leches Cake!

The Cake, pre-leches

The Cake, pre-leches

If you have ever heard of Tres Leches, you probably already know it translates to “three milks” even though this cake has more than just 3 dairy products in it. If you are lactose challenged, I’m sorry, this cake is not for you. However if you are willing to take on Tres Leches, it’s pretty damn worth it!

Tres Leches

This cake is most def a “make ahead” recipe, as it gets better with time! The particular recipe I adapted is a very spongy, airy cake that soaks up the decadent leches mixture like a champ. I was kind of skeptical, since you don’t even use butter for this cake (this always seems weird to me) but it turned out delish and was a hit at the pre-cinco get together we had.

Tres Leches

Make this for your next fiesta, it’s a very special treat that you can impress your friends with!

Recipe
Tres Leches Cake
adapted from The Pioneer Woman

Ingredients

  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 tsp cinnamon
  • 5 whole Eggs, divided
  • 1 cup Sugar, divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk

For the Leches:

  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • small splash of rum (optional)

For the Topping:

  • 1/2 – 1 pint Heavy Cream, For Whipping (based off of how thick of layer of topping you want, I did about 3/4 pint)
  • 3 Tablespoons powdered Sugar
  • 1 tsp vanilla
  • cinnamon for dusting top of cake (optional)
  • maraschino cherries for topping

Directions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, salt and cinnamon in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 25 to 35 minutes or until a toothpick comes out clean. Mine only took about 30 minutes, it can be tricky but the top should be nice and browned! Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, heavy cream and rum in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. You will probably have some liquid left over, you can discard or save if to add to the cake later, if you’d like.

Allow the cake to absorb the milk mixture for at least 30 minutes or up to a few days. To ice the cake, whip 1/2 – 1 pint (depending on preference) of heavy cream with powdered sugar and vanilla until thick and spreadable.

Spread over the surface of the cake. Sprinkle with cinnamon, if desired. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

 

Thirsty Thursday | The New England Express

12 Thursday Dec 2013

Posted by BakedNorthwest in Boozy, Easy, Entertaining, Events, Holidays, Thirsty Thursday

≈ 1 Comment

Tags

apple cider, boozy, bourbon, club soda, cocktail, lime, punch, rum, thyme

New England Express

A classy punch recipe can be hard to find. I cringe just a little bit every time I see a punch recipe with a gallon of sherbet in it. Just…why would you do that? Luckily, the good people over at Bon Appétit know making a cocktail in bulk is awesome around the holidays, and this drink was a great addition to our Thanksgiving menu.

New England Express

Although the drink was great with dark rum, I just had to try it with bourbon since that’s the universally preferred dark liquor of choice in our family…and it was even better! (According to us).

The New England Express

One of the greatest things about this drink is you can make the simple syrup way in advance, and mix the drink in a pitcher or punch bowl before everyone arrives. The recipe can easily be doubled for a larger crowd. It’s also great served warm. Leave out the club soda if you aren’t into getting fizzy with it. Geez, can we get any more versatile with this drink?!?

The New England Express

Recipe
The New England Express
adapted from Bon Appétit 
serves 8

INGREDIENTS

THYME SYRUP

  • ⅓ cup sugar
  • ⅓ cup water
  • 8 sprigs thyme

ASSEMBLY

  • 2 cups apple cider
  • 1½ cups dark rum or bourbon
  • 1/2 cup fresh lime juice
  • 1 teaspoon Angostura bitters
  • Club soda
  • 8 sprigs thyme
  • 8 lime slices

directions

THYME SYRUP

  • Bring sugar and ⅓ cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, add thyme sprigs, and cover. Let stand 10 minutes, then strain into a small jar. Let cool.
  • DO AHEAD: Syrup can be made 1 month ahead. Cover and chill.

ASSEMBLY

  • Mix thyme syrup, cider, rum, lime juice, and bitters in a pitcher. Divide among rocks glasses filled with ice; top off with club soda. Garnish with thyme sprigs and lime slices.
  • DO AHEAD: Thyme syrup, cider, rum, lime juice, and bitters can be mixed 4 hours ahead. Cover and chill.

YUM Rum Cake!

09 Wednesday Jan 2013

Posted by BakedNorthwest in Baking, Boozy, Breads, Desserts, Easy, Entertaining, Events, Holidays, LuLu's Classics, Uncategorized

≈ 4 Comments

Tags

Bacardi, butterscotch pudding, Cake, nuts, rum, rum cake, yellow cake mix

photo 2

This cake was a classic in my household growing up. Super easy to make, and always a crowd pleaser. Moist and…rum-a-licious? Rum was not made for mai-tai’s and Coke and BS drinks…it was made for this cake.

I decided to make this on Christmas Eve while visiting the future in-laws in Alaska. It’s   scary baking something in a kitchen that isn’t yours (wait…the kitchen in Bellevue isn’t even my own) but this cake is foolproof. Everyone loved it, and I think it tastes even better the next day after the rum has marinated into the cake and settled. Who doesn’t love that?

Recipe
Rum Cake
From Lulu…who adapted it from a 1980’s magazine ad. Retro, and still delicious after all these years.

Ingredients

  • 1 Cup chopped pecans or walnuts (optional)
  • 1 package yellow cake mix
  • 1 (3 & 3/4 ounce) package Jello butterscotch instant pudding mix
  • 4 eggs
  • 1/2 Cup cold water (this is the part where you could possibly add 1/4 cup water and an extra 1/4 cup rum. If you want. boozy!)
  • 1/2 Cup Vegetable oil/Canola oil
  • 1/2 Cup Rum (80 proof Bacardi gold works great)

Glaze

  • 1/4 cup (1/2 stick) of butter
  • 1/4 Cup Water
  • 1 Cup granulated sugar
  • 1/2 Cup rum (80 proof)

Directions

Preheat oven to 325F.  Grease and flour a 10 inch tube or 12 cup bundt pan.  Sprinkle nuts over bottom of pan.
Mix all cake ingredients together with an electric mixer.  Pour batter over nuts.  Bake for 1 hour. Cool.  Invert cake on serving plate.
Prick top of cake and drizzle glaze over top and sides.  Allow cake to absorb glaze.  Repeat until glaze is used up.

Glaze:  Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  Remove from heat. Stir in rum.

Willows Lodge Hot Cider

27 Tuesday Nov 2012

Posted by BakedNorthwest in Boozy, Entertaining, Events, Holidays, Seattle, Travel, Uncategorized

≈ 3 Comments

Tags

brandy, cider, cinnamon, cloves, rum, seattle, Willows Lodge, Woodinville

On a clear, crisp, wintery Friday, Jordan and I arrived at Willows Lodge in Woodinville, WA for a weekend of wine tasting. Little did I know the complimentary cider offered in the lodge’s lobby would be my favorite beverage consumed all weekend. Warm, delicious, (and alcohol free!) this cider swept me away and made the feel of the lodge even cozier than it already was. Lucky for us, the recipe for the cider was right there, waiting for me to make it whenever I was ready to revisit the taste and feel of our amazing weekend. This time, I added the *optional* Spiced Rum, because we were at home and not going anywhere anyways!

Willows Lodge Hot Cider

  • 1 gallon fresh apple juice
  • 1 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • Spiced Rum or Brandy, to taste
  • 4 whole cinnamon sticks
  • 1 tbsp. whole cloves
  • 1 tbsp. allspice
  • 1 tsp. fresh ground nutmeg
  • 2 cups maple syrup
  • 3 fresh sliced oranges
Simmer for 30 minutes and garnish with orange slices and cinnamon sticks. Voila! Winter time cozy goodness achieved.

Grilled Pineapple with Brown Sugar Rum Sauce…and Ice Cream

27 Wednesday Jun 2012

Posted by BakedNorthwest in Boozy, Desserts, Grilling

≈ 1 Comment

Tags

brown sugar, dark rum, pineapple, rum, vanilla ice cream

Do you want to be transported to a tropical island? Are you sick of the crappy weather? (Anyone who lives in Seattle in June knows what I mean). Do you love having the excuse to add booze to anything you make?

Then I found the perfect treat for you!

pineapple. soaked in rum. spread with brown sugar.

Cookin Canuck’s Grilled Pineapple with Brown Sugar Rum Sauce. Totally tropical and amazing. The photos I took do not do this dessert justice (head over to her site, she does a way better job than me). I just decided to make things boozy-er by soaking the pineapple slices in rum for a few hours.

Recipe

Grilled Pineapple with Brown Sugar Rum Sauce and Ice Cream

Adapted from Cookin Canuck

Ingredients

  • The Sauce:
  • 1/4 cup (4 tbsp) unsalted butter
  • 2/3 cup brown sugar
  • 2 tbsp all-purpose flour
  • 1 cup half-and-half
  • 3 tbsp dark rum
  • 1 tbsp fresh lemon juice
  • 1/4 tsp vanilla extract
  • The pineapple:
  • Canola oil, for brushing the grill
  • 1 (4 lb.) pineapple, skin removed, cut into 8 (3/4 inch) rounds, core removed, OR canned pineapple rings
  • 2 – 3 cups rum
  • 1/2 cup brown sugar, spread out on a plate
  • Vanilla ice cream, to serve

Instructions

  1. The pineapple: Soak the pineapple slices in rum, for a minimum of about 3 hours, or overnight if possible. Dip each pineapple slice in brown sugar so it will get nice an caramelized.
  2. The sauce: In a large skillet or medium saucepan set over medium heat, melt the butter. Whisk in the brown sugar and flour. Cook, whisking constantly, for about 2 minutes to eliminate the taste of the raw flour.
  3. Pour in the half-and-half and cook, whisking constantly, until the sauce thickens, about 5 minutes. Remove from heat and whisk in rum, fresh lemon juice and vanilla extract. Keep the sauce warm over low heat until ready to use, whisking occasionally.
  4. The pineapple: Preheat grill to medium-high heat. Brush grill with canola oil. Lay the pineapple on the grill and cook, about 5 minutes, turning halfway through cooking.
  5. Remove the pineapple from the heat, and serve with ice cream and the brown sugar rum sauce.

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