Tuesday, August 17, 2010

Tie One On Tuesday!

If there is one thing I love, it's baking. The other thing I love, a good cocktail. So, this week on Tie One On Tuesday I've decided to combine my two loves into one great concoction.

The easiest and most versatile alcohol cake is a Rum Cake.
Rum Cake
1 cup chopped pecans - substitute with chopped walnuts if preferred
Jell-o instant vanilla pudding - 4 serving pack
1 18.5 ounce box yellow cake mix (make sure the ingredients does not contain 'pudding' in it)
4 eggs
1/2 cup cold water
1/2 cup oil - vegetable or corn
1/2 cup dark rum

1/2 cup butter - substitute with margarine if preferred
1 cup sugar
1/4 cup water
1/2 cup dark  rum
 Excepting the pecans/walnuts, mix all the other ingredients of the cake and mix in blender for couple of minutes.
Grease a bundt pan.
Spread the pecans/walnuts at the bottom of pan. Pour the blended cake mixture over this
Heat oven to 325 degrees and bake the cake for 1 hour.
Just before cake is ready take prepare the glaze.
Take a pan and place on medium heat. Put in and melt the butter.
Put in the water and sugar. Allow to boil till sugar melts.
Turn off the heat and stir in the rum.
Once cake is ready, pierce the entire cake using a fork. Please do this gently. We do not want to shred the cake to pieces.
Keep the cake on a big plate and pour the warm glaze slowly over it, allowing it to seep into the cake.
Let the cake stand for at least a couple of hours. There is no need to refrigerate this cake, but it will taste better chilled.

This cheesecake recipe sounds so decadent and perfect for a small get together.
Cranberry-Tequila Cream Cheese Tart
1 cup all purpose flour
2/3 cup yellow cornmeal
1 teaspoon sugar
Pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup cream cheese, chilled, cut into 1/2-inch pieces
3 tablespoons (about) ice water

8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar
1 tablespoon plus 2 teaspoons Cointreau or other orange liqueur
1 tablespoon plus 1 teaspoon tequila
1 tablespoon (packed) grated orange peel
1/4 teaspoon salt

Cranberry glaze
3/4 cup sugar
1/3 cup frozen orange juice concentrate
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons Cointreau or other orange liqueur
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 cups fresh cranberries

For crust:
Mix first 4 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add cream cheese and pulse 3 times to combine. Blend in enough ice water by tablespoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Transfer to lightly floured surface. Roll out dough to 15-inch round. Transfer dough to 11- to 12-inch-diameter tart pan with removable bottom. Fold in excess dough to form double-thick sides. Transfer tart pan to freezer and chill crust for 1 hour.
Preheat oven to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans and bake until crust is firm, about 20 minutes. Transfer tart pan to rack; let crust cool completely in pan.
For filling:
Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in powdered sugar, then remaining ingredients.
Spread cream cheese filling evenly in crust. Refrigerate until filling sets, about 2 hours.
For glaze:
Combine first 6 ingredients in medium saucepan over high heat. Boil 2 minutes. Add cranberries. Return to boil. Boil 1 minute. Transfer glaze to bowl and cool completely.
Spoon glaze over filling. Cover and refrigerate until firm, about 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

Last but not least is a wonderful Stout beer brownie that will be a hit at the next bake sale.
Stout Beer Brownies
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons unsalted room temperature butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate chips
4 large eggs, at room temperature
1 cup superfine or granulated sugar
1-1/4 cups (10 ounces)Extra Stout beer
1 cup semi-sweet chocolate chips
1/8 cup (about) confectioners' sugar for dusting

Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.
In a medium bowl, whisk together flour,cocoa powder, and salt until evenly combined. Set aside.
Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.
In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
Beat reserved flour mixture into melted chocolate mixture. Whisk in stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in).
Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.
Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving.

Oh wow! My mouth is just watering from all these wonderful confections. These recipes make look like they take a bit of time, but believe me-they are worth it and you will be the booziest Betty Crocker around.


Becky said...

The picture of that rum cake is killing me. I'm about to go to bed and dream about cake...

Giggly said...


Denise said...

Where has all the rum gone? Sorry couldnt resist that. It looks delish!