Tuesday, December 16, 2008
Thursday, December 11, 2008
Well, if you have issues too and need to snuggle up with a nice glass of egg nog and a little rum cake this recipe is for you. My friend Brenna (not BreNda, Brenna) sent me this recipe after scouring her recipe files for days, and you know what, it was worth all her hard work. I made it on Sunday and have been having one small piece of it every night (and sometimes in the morning...first sign of a problem, drinking in the am?) and it gets better and better every day...each day the rum is a little stronger and the cake better because of it. If you want this recipe on your table at Christmas make it at least 4 days ahead of time. Its So Damn Good.
Brown Sugar-Rum Pound Cake - Courtesy of Brenna
1/2 cup chopped pecans
1 1/2 cups butter, softened and divided
1 (16 ounce) package light brown sugar
3/4 cup sugar, divided
2/3 cup milk
1/4 cup dark rum
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons light rum
2 tablespoons water
Sweetened whipped cream (optional)
1. GREASE and flour 2 (6-cup) Bundt pans or 2 (9- x 5-inch) loaf pans, and sprinkle evenly with pecans.
2. BEAT 11/4 cups butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add brown sugar and 1/4 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
3. COMBINE milk, dark rum, and vanilla.
4. COMBINE flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into prepared pans.
5. BAKE at 325 degrees F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes; remove from pans.
6. BRING remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum, and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, 3 minutes. Drizzle over warm cakes, and cool completely on wire racks.
Rating = So Damn Good
Monday, December 08, 2008
From Oceanaire Seafood Room in Boston, Courtesy of Dan Enos, chef
2 medium spaghetti squash (Cut in half and seeded)
3/4 cup dried cranberries
1/4 pound unsalted butter (softened)
2 tablespoons maple syrup
1/2 teaspoon salt
1 tablespoon cold water
Preheat oven to 350 degrees. Place spaghetti squash flat side down on cookie sheet; cook for 45 minutes. While squash is roasting, place butter in mixer and whip on medium speed; combine the salt and the water and slowly add to the butter; mix until well blended; add the maple syrup until well blended; reserve. When squash is done, place in refrigerator for 1 hour to cool; then, with a fork, pull the inside of the squash into a bowl (should look similar to spaghetti). Place a saute pan over medium heat; add the squash and cranberries, cook until warm; add the maple butter, heat until melted.
I recreated this by omitting the maple butter part and just adding a few tablespoons of light maple syrup to the spaghetti squash mixture after I added the cranberries. It was delicious and still low fat...if not fat free. Amazing and an awesome side dish all year round. I will definitely be making this for Thanksgiving next year, and the best part is its so super cheap to make, and it's so easy.
Also, thanks to everyone who posted and emailed rum cake recipes to me...look for the recipes to be highlighted in the upcoming days and weeks before Christmas.
Rating = So Damn Good
Tuesday, December 02, 2008
Does anyone have any liquor laden holiday recipes that I can try...bourbon cake, rum cake, whatever... I just enjoy drinking and eating my alcohol at this time of year, and if you had my in-laws you wouldn't judge you would just give me the damn recipes.
For a nice chocolatey low fat treat, try some of these little babies. So Good.
Chocolate Chocolate Chip Cookies | WW 1 pt
1 cup(s) all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup(s) butter, softened
1/2 cup(s) dark brown sugar, packed
1/2 cup(s) sugar, granulated
1/3 cup(s) unsweetened cocoa
2 large egg white(s) (I used EnerG Egg Replacer)
1 spray(s) cooking spray
6 tbsp semi-sweet chocolate chips, miniature
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).
Note: This does make exactly 40 cookies so try to make them all the same size to ensure you have the right amount and can account for all the points.
Rating = Damn Good