baking | dmarie-dining

A few years ago hubby and I took a trip to Puerto Rico and it was wonderful. We often talk about revisiting the island to hit all of the spots we missed. It broke our hearts when the island was devastated by a terrible hurricane. Slowly but surely, things are starting to show signs of recovery and more tourist.

One of the things we enjoyed the most in Puerto Rico was the food. Back then I could eat shrimp and managed to recreate a shrimp appetizer that was absolutely delicious and I put in on the blog. Check it out Prawns and Avocado. Another favorite was a Double Chocolate Rum Cake which was right up my alley since I love dark chocolate. This cake is so easy to make and comes out moist and chocolaty. I have said for a long time that I am not a true baker but I can make a few desserts that family and friends really enjoy. I finally decided to try out the Double Chocolate Rum Cake recipe I saved from a postcard we found in Puerto Rico. I imagined it was the same or similar to the dessert we had one night at dinner so I kept it tucked away in my recipe journal.

I must say the cake I was pretty close to the cake I had in Puerto Rico. Hubby was my initial taste tester for the cake since I figured he would remember the wonder dessert we shared. After a few seconds of smacking his lips he said “It’s moist and I’ll keep you”’ Whenever he says I’ll keep you.” I know I have a winner for the blog.

For those folks that want to bake a tasty easy dessert, try this cake. If I can make it, anyone can make it.

Double Chocolate Rum Cake

Ingredients:

4 large eggs beaten

1 box Dark Chocolate Cake mix

1 3 oz box instant chocolate pudding mix

¾ cup milk

¾ cup semisweet chocolate bites

½ cup dark rum

½ cup vegetable oil

2 tbsp powdered sugar

1 tsp almond extract

pinch of cinnamon

Glaze

½ stick of butter

½ cup sugar

¼ cup rum

¼ cup water

1 tsp vanilla extract

Preheat oven to 350 degrees. Grease and flour a 10” tube pan or Bundt cake pan. Set aside. In a large bowl mix together the cake mix, chocolate pudding, cinnamon, milk, oil, eggs and almond extract. Do not over beat! Fold in chocolate chips. Evenly pour batter into the cake pan. Lightly beat the bottom of the cake pan with your open palm to help release air bubbles. Bake for 50 to 60 minutes depending upon your oven. To test whether the cake is done insert a toothpick in the center of the cake. If the toothpick comes out clean, the cake is done. Cool the cake in the pan for about 10 minutes then flip onto a wire rack (flip so the top of the cake is showing) and let cool for 10 – 15 more minutes.

While the cake is cooling prepare the glaze by melting the butter and water over low heat. Stir in the sugar, rum and vanilla. Bring to a boil then remove from the heat. Once the cake is cooled poke holes in the top of the cake with a toothpick or fork. Drizzle the glaze over the cake. You can use all or ½ of the glaze depending on how moist you want the cake. Sprinkle with powdered sugar.

P.S. You can use your favorite cake icing or cherry pie filling instead of powdered sugar to top your cake.

It is that time of year when the leaves turn into brilliant colors of yellow, orange and red. I love the transition of summer into fall just so I can watch the leaves blow in crisp fall winds then trickle slowly to the ground. I also love the smell of fall. The air is filled with the scent of apple cider, pumpkin and spices that let you know that fall is here and both Halloween and Thanksgiving are coming.

Since I have started baking a little more I thought I would try out a new recipe that reminded me of the season and of course would be easy to make. Banana Pumpkin Muffins popped into my mind. What is easier than making muffins? It only take a few minutes to mix all of ingredients and about 15 minutes to bake.

I use to look at really ripe bananas and think they were a missed opportunity to eat. Now, I see them as an opportunity to create. Pairing bananas and pumpkin flavors seemed like a natural fit and I was right. To make them even more yummy, I added a little crumble mix to the top of the muffins for another layer of texture and crunch. The result was a delicious moist muffin that went great with a steaming cup of coffee for my hubby and a cold glass of milk for me.

Fall is a fabulous time of year and Banana Pumpkin Muffins are a fabulous treat for fall.

Banana Pumpkin Muffins

Ingredients:
3 ripe bananas
1 egg slightly beaten
1 ½ cups flour
¾ cup sugar
¼ cup melted butter
3 tbsp pumpkin spread
1 tbsp vanilla extract
1 tsp baking powder
1 tsp baking soda
½ tsp salt (optional)
Pinch of pumpkin spice (optional)
20 – 24 small baking cups

Crumble Topping:
¼ cup chopped walnuts
¼ cup packed brown sugar (add a little more if necessary)
1 tbsp butter
¼ tsp cinnamon (optional)

Place ingredients in a small bowl. Cut butter into the mixture until little crumbles are formed. Set aside.

Preheat oven to 375 degrees.

In a large bowl gently mash the bananas leaving small chunks. Add remaining ingredients until well blended. Fill baking cups ½ way then top with crumble. Bake for 15 – 20 minutes depending on your oven. Test with a toothpick to see if the center is set.

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