chocolate rum cake

In the spirit of LOVE, I'm sharing a family secret today. It's a good one too. 

This is our award-winning, infamous Rum Cake. People go crazy for it. It's one of those cakes that everyone wants the recipe for, and I'm always embarrassed when they ask.  

 The truth is, there is no recipe. It's just your typical chocolate cake, chocolate frosting, chocolate ganache, and a little secret weapon. 

Butter Rum flavoring oil. 

We use it for our chocolates, but it's just as good added to chocolate frosting. You can find it at your local baking supply store. I bought this one at Orson GYGI's, but I've also bough it at Bakers C&C. You can also find it HERE online. But, here is the important part, you want {BUTTER RUM}, not butter or just rum. Trust me they are not the same. 

The cascading chocolate ganache makes it look fancier than it really is. People will think you put a lot of effort into the cake, when it really doesn't take much. 

-For years I made my chocolate cake with just a cake box(devil's food), but recently I've been using THIS recipe, which is almost as easy. 

- Any chocolate frosting will work (even a can). When adding flavoring start with a few drops of oil and taste. Continue adding drops to taste, I like mine strong. 

Here is a simple frosting recipe I like to use:

4 Tbsp cocoa

3 cups powdered sugar

4 Tbsp soft butter

2 or 3 Tbsp milk

1 tsp vanilla

mix cocoa and powdered sugar in mixing bowl. Add remaining ingredients, beat until smooth. 

-For the ganache melt half a 12oz. bag of good chocolate chips(I like Ghiradelli) in the microwave. Melt them in 30 second increments, stirring each time. When they're all melted, add 5-6 Tbsp of cream, milk or half & half. Stir the mixture as fast as you can. For a minute you'll think you've done something wrong and then it will come together. Pour the ganache over the top and smooth it out so it runs over the sides. 

As I was making this cake for my mother-in-laws birthday (she asks for it every year), all my kids came running into the kitchen the minute I added the rum flavoring to the frosting- no lie. The amazing aroma filled the house within seconds. Seriously it's that good. 

White Chocolate Fudge- with cashews

Today we start our Chocolate making process. We usually start on Monday and do it for an entire week. My sister is flying in and couldn't come until today, so we are attempting the impossible. Wish us luck.
In honor of chocolate week, I thought I would post my White Chocolate Fudge recipe from my guest post a few weeks ago. I've added a few little details I forgot the first time around.

I am so excited to share one of my favorite holiday traditions, CHOCOLATE. My mother, sisters and I spend a week after Thanksgiving making around 350 pounds of hand-dipped chocolates. You can read more about it HERE. 

Not everyone has an amazing mom like me to sit next to them and help them dip chocolates for their neighbors, co-workers and friends. So, I thought I'd give you something almost as good, our recipe for White Chocolate Fudge with cashews. It's to die for. 

It's easy to make yet your neighbors will think you're a professional candy maker. This just may become your newest secret family recipe. 

** A cube of Butter is a stick or 1/2 cup butter**
***The evaporated milk is a 16 oz can***
Another important thing I forgot is, you don't want to scrap the sides of your pan when pouring the hot liquid into the mixer. It will sometimes make your fudge grainy.

Once you've let it set for a couple hours somewhere cold, turn your pan over and let some hot water run over the bottom of the pan. Make sure to hold you fingers over the opening so that your fudge doesn't drop into the sink. After a couple of seconds of hot water the fudge should release.

Drop the pan over onto parchment paper so you can cut it into pieces. I got out my ruler to cut 20 even pieces. Once cut, I wrapped each piece in plastic wrap.

You can deliver your fudge as is or you can dress it up in one of these SWEET bags:

They are the perfect size for one or two pieces of fudge.

I printed this fun images onto Paper sacks from Michaels.
(CELEBRATE IT, paper sacks, 3-1/2" x 2" x 6-3/4", 16 pieces)

To make your own, down load the file HERE.

***To print, click on PRINT in FILE menu. Then click OPEN WITH PREVIEW. Then click on PRINT in preview FILE menu. When the print options box opens change paper size from standard to untitled.  Tape down the bottom flap on the back and print. ***

If making fudge is not for you, you can still fill the sacks with you favorite holiday goodie. 

Hope your holidays are SWEET!

Sweet Inspiration

If these images don't make you want to make something sweet for your sweets, I don't know what will.

I think I have to make a batch of these over the weekend. Find the recipe from 5 second rule HERE.

It's a total dream of mine to pipe cookies like Ashleigh of Bee in Our Bonnet.  She shares her "You've got mail cookies" HERE. You can find her cookie recipe HERE and her frosting recipe HERE. 

I hope to have time and a reason to make these amazing cupcakes someday. Bakerella promises they are easy in her post HERE. 

This Angle Food Cake from SELF is suppose to be good for you, you can find the Recipe HERE. 

Frozen Strawberry Souffles from Martha Stewart Weddings, recipe found HERE. 

 I've been wanting to make red velvet anything for awhile. I might start with these Whoopie Pies from Brown Eyed Baker, recipe HERE.

Chocolate Crepes on the Food Channel, recipe HERE.

I'm feeling inspired I hope you are too. 

Cherry Chocolate Fudge

It's always a shock for me to see the prices of fudge at little specialty shops.  I grew up making and selling the stuff for about a tenth of the price.  Around the holidays our dad would sell it at work.  He could sell hundreds of bars within weeks if we were willing to make it. We made regular, Dark chocolate with nuts, peanut-butter, mint and white chocolate macadamia nut. 

My mom made this batch last week and I thought I would share our recipe with you. It's cherry flavored and perfect for Valentines Day. 

Cherry Chocolate Fudge: makes 5 pounds

ingredients: 

4-1/2 cups sugar

1 can evaporated milk

1-1/2 cubes of butter  (3/4 cup butter)

1 12 oz bags of milk chocolate chips. 

1 12 oz bag of white chocolate chips

7 oz jar of marshmallow cream

2 tsp vanilla

directions: 

Spray a 9x13 pan with shortening.  

for the first layer- place 1/2 cube of butter in mixer with bag of milk chocolate chips, 1-tsp vanilla, and half of marshmallow cream. In a pan combine 2-1/4 cups sugar, 1/2 cube of butter, and half of the evaporated milk. bring mixture to a boil. boil 10 minutes.  Pour hot mixture over ingredients  in mixer. Mix until well combined and melted. pour into 9x13 pan. 

for the next layer- place white chocolate chips with 1-tsp vanilla and remainder of marshmallow cream in clean mixer. In pan combine 2-1/4 cups sugar, 1/2 cube of butter and remainder of evaporated milk. bring mixture to a boil. boil 10 minutes. pour hot mixture over ingredients in mixer. Mix until well combined. pour 2/3 of white chocolate over the chocolate fudge. 

add food coloring and drops of cherry oil

8 flavoring to reserved white chocolate.  pour over top the top of the fudge and swirl with a skewer or toothpick. 

*we get our flavored oils at a baking supply store. Add a drop at a time till the you get the flavor you like. 

Thanks mom it was delicious. 

Pear Pie

I know I don't usually share recipes here, but almost every time I make this Pear Pie I get asked for the recipe. It's always a hit and it's super easy to make.  I love that people think it's super complicated and a secret family recipe.  I actually got the recipe from my sister in law and I think she found it online.  

If your looking for a something besides pumpkin pie to serve at Thanksgiving look no further. 

Ingredients:

-9" unbaked pie crust- (I usually use Betty Crocker's recipe w/ half butter, half shortening) 

-3 eggs

-1/3 cup all-purpose flour

-1 cup white sugar

-1 teaspoon almond extract

-1/4 cup melted butter

-3 pears-peeled, cored and sliced

Directions:

1. Preheat oven to 375 degrees

2. In large bowl, combine eggs, flour, sugar, almond extract and butter, Pour into unbaked pie crust. Arrange sliced pears in spokes radiating from center.

3. Bake in preheated oven for 15 minutes, then reduce to 350 degrees and bake for 25 to 35 minutes or until custard is firm.

Cool completely before serving.

This was what it looks like before putting it into the oven.

I like to bake it in a spring form pan.  This makes it especially easy to do the crust.  I don't worry about making fancy edges.  I like the rugged edges I get when I remove the sides of the pan. 

Enjoy!

on my mind

The minute it starts to feel like fall I start to crave pumpkin.  Growing up, pumpkin pie was my favorite dessert. I'm writing this post in hopes that maybe I can get the following recipes out of my head.  Seriously, they are haunting me. 

Check out these Pumpkin Muffins with cream cheese frosting from Bee in our Bonnet. They make my mouth water. 

The pumpkin pie lover in me wants to try these Cinnamon Toasted Pumpkin Pie Tarts from Picky Palate. Waring- don't visit her site while hungry.

I've had pumpkin pancakes before, but I saw these Pumpkin Spice Pancakes and Buttermilk Syrup at That's So Cuegly a year ago and haven't stopped thinking about them yet.  I have to try this buttermilk syrup.  Why can't I ever remember to buy buttermilk? 

Do you have a favorite Pumpkin recipe? Please share. 

This week Jess at Craftiness is not Optional is teaching everyone how to make her Sadie Shirt. None of my girls need another shirt, but I couldn't pass up the opportunity to learn how to make this cute shirt. Visit her blog for a list of supplies and a free sewing lesson.  

Easy Gingerbread Houses

I made forty little graham cracker houses to be decorated at a party last week. They are really easy to make. Each house needs four cracker sheet and royal icing.

For the front and back pieces, saw an X across the top half of the cracker. (sorry it's kinda hard to see in the picture.

Next saw the other two crackers in half.

Assemble the house by running royal icing down the sides of the front and back pieces and attach to sides. Then run more icing down the roof lines and attach roof pieces. Then let it dry before moving and decorating.

*the front and back pieces need to be inside of the side pieces so that the width of the house is the same width as the roof. See top picture.

My favorite Royal Icing Recipe:

3 egg whites

1/2 tsp cream of tartar

1 pound powdered sugar.

Mix in mixer until peaks form. Cover with wet cloth, it dries very quickly.

*I used a zip lock baggie with a hole cut in the corner to build and decorate.

*I used 3 batches of the recipe to build and decorate 40 houses.

Once they are built decorate with candy. I got most of mine at the dollar store.

Hand Dipped Chocolates

I've just finished an exhausting week of Chocolate making with my Mom, two sisters and sister in law. We get together every year the week after thanksgiving and make around 350 pounds of hand dipped chocolates. We're always saying we can't do it again the next year, but we always do, it's tradition.

My mom has been dipping for over twenty years. She is basically self taught and amazing. I have a lot of practice to do before I dip on her level.

What we make:

caramels

caramels with nuts

mint truffles

orange truffles

rum truffles

peanut butter truffles

peanut clusters

cherries covered in fondant

and Rum balls -my favorite (it's rum fondant covered in chocolate and cashews)

We spend the first two days making centers, the next three dipping and the last day is spent boxing and cleaning up.

This is a small portion of what we do.

What do we do with all our chocolates?

I eat way to many

I try and box them up and give them out as fast as possible. We use them for office gifts, neighbor gifts, basically it's the only gift we give people.

Here some are all boxed up, I just need to make my labels, hopefully tomorrow.

This is how my cute little sister boxed hers.

Some Recipes:

Caramels:

4 cups sugar

2 cups Karo syrup

1 large can evaporated milk

1 quart whipping cream

1/2 tsp. salt

1 tsp. vanilla

Mix everything except vanilla. Cook to firm ball stage. Add vanilla. Pour into 9 x 13 pan.

Truffles:

Scald 1/2 pint of whipping cream, let sit 5 minutes, then using a hand mixer, mix with 1 1/2 pounds chocolate. Flavor to taste.

*You can multiply this recipe for higher quantities of chocolate. We buy ours in ten pound bars. We use flavoring oils found at baking supply stores.

Mario Kart Birthday Cake

I made this for my sons seventh birthday! I used marshmallow fondant.



Here is how I make my Marshmallow fondant -it's an exact science (not really)

I take a 13 oz jar of Marshmallow cream and a bag of powdered sugar and combine them in my kitchen aid with the dough hook.

I start with a couple cups of powdered sugar in the bottom to keep it from sticking. Then I pour in the bottle of cream ( a hot knife helps it come out). Then I pour in some more powdered sugar and start beating. It mixes into little balls. You'll think you've done something wrong but you can't mess this up. I mix till it doesn't look sticky anymore just crumbly. Then I cover my hands and a surface with powdered sugar, dump out the crumbles and start kneading them together. If it gets sticky at all, add more powdered sugar. Keep kneading till you get a fondant consistency. Add food coloring and more powdered sugar as needed. When I'm done rolling and placing the fondant, I use a kitchen brush to brush off any extra powdered sugar.

I read about this fondant in a magazine in a doctors office about five years ago and started making it from memory. I'll post pictures of the process next time I make it.