rum Archives - Baked Chicago

Desserts

Bing Cherry & Chocolate Chip Olive Oil Cake

I decided to macerate the Bing cherries in some Captain Morgan® 1671 rum. This Caribbean rum has aromas of sweet oak and dark fruit – with hints of chocolate. That makes it perfect for this olive oil cake with Bing cherries and dark chocolate chips. Macerating is just like marinating. I took a canning jar and filled it with pitted Bing cherries. Then I topped it off with Captain Morgan 1671 Rum. I let cherries soak for a few hours, but you could also let it soak overnight in the refrigerator. Just don’t throw out the rum after the cherries are done macerating! By itself it makes for a nice sipping companion while you’re baking – or a great addition to an ice cold Diet Coke. This batter is quite thick, so use a sturdy spatula or spoon when you start to incorporate the chocolate chips. You could also mix the Bing cherries into the batter, but I prefer to layer them evenly on the batter to ensure nearly every bite of this rich cake has a burst of rum-infused cherry in it.

I like to serve this cake while it’s still warm. The chocolate, cherries and rum make for a seriously decadent flavor combination. Fresh Bing cherries and Caribbean spiced rum. Now that’s what summer should taste like!

Rum-infused Bing Cherry & Chocolate Chip Olive Oil Cake

Rating: 51

Yield: 12 servings

Rum-infused Bing Cherry & Chocolate Chip Olive Oil Cake

Ingredients

3 large eggs

1 1/2 cups dark brown sugar

1 tablespoon vanilla extract

3/4 cup extra-virgin olive oil

grated zest and juice of 1 lemon

3 cups all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon sea salt

1/3 cup cornmeal

1 and 1/2 cups dark chocolate chips, divided

2 1/2 cups fresh Bing cherries, pitted

1 cup Captain Morgan® 1671 Commemorative Blend Spiced Rum

Instructions

In a resealable container, soak Bing cherries in 1 cup of rum. Let cherries macerate for at least a few hours, and up to 24 hours.

Preheat your oven to 350 F degrees. Lightly coat a 9" round cake pan with butter; set aside.

In a large mixing bowl, whisk together eggs and brown sugar for a few minutes, letting air incorporate into the mixture. Add vanilla, olive oil, lemon zest and lemon juice.

In a medium mixing bowl, stir together flour, cornmeal, baking powder and salt. Add dry mixture to the wet mixture. Mix until combined; batter will be thick. With a spatula, stir in 1 cup chocolate chips.

Pour half of the batter into your prepared baking pan. Spread about 2 cups of cherries evenly. Save 1/2 cup of macerated cherries for a garnish. Spoon remaining batter over cherries; it's okay if the fruit peeks through the batter.

Bake until lightly golden brown and a toothpick inserted comes out clean, about 35 to 40 minutes in a convection oven. If you use a non-convection oven, baking time will take a bit longer.

Remove from oven and let cool on a wire rack for 10 minutes. Remove cake from cake pan and let cool completely on a wire rack.

Cut cake and serve with reserved Bing cherries as garnish. Put remaining chocolate chips in microwave-safe bowl; heat on HIGH for 60 to 90 seconds or until melting process has just started. Remove from microwave and stir with teaspoon until completely melted. Drizzle warm chocolate over slices and Bing cherry garnish; serve immediately.

http://bakedchicago.com/bing-cherry-chocolate-chip-olive-oil-cake-recipe/

Desserts

Rum-infused Bing Cherry & Chocolate Chip Olive Oil Cake

Growing up, I remember visiting relatives who lived on this massive farm. At least to a young kid, it seemed like the farm was so huge that it could have been a country all to its own. The one thing I remember most from those visits was the fun I had climbing a cherry tree in the back yard.

Not being much of an outdoorsman at age 10, I was proud that I could climb the tree on my own and hold court among the cherry blossoms. I thoroughly enjoyed picking fresh cherries from the tree and savoring their natural sweetness.

I’m sure if I had actually lived on that farm, I would have had the daily chore of cleaning up fallen cherries off the ground. And that might have ruined what was to become my life long love affair with cherries.

To this day, I love anything with dark, sweet cherries. So when cherries are at their peak, I get swept away walking through the produce aisles at the grocery store. Just luck at these cherries! Can you blame me? I actually bought a bag of sweet, dark Bing cherries and some Ranier cherries. I washed and pitted the cherries, freezing the Ranier cherries for a recipe on another day. I decided to macerate the Bing cherries in some Captain Morgan® 1671 rum. It’s a new, limited edition rum blend that commemorates Captain Morgan’s last flag ship, The Satisfaction. This Caribbean rum has aromas of sweet oak and dark fruit – with hints of chocolate. That makes it perfect for this olive oil cake with Bing cherries and dark chocolate chips. Macerating is just like marinating. I took a canning jar and filled it with pitted Bing cherries. Then I topped it off with Captain Morgan 1671 Rum. I let cherries soak for a few hours, but you could also let it soak overnight in the refrigerator. Just don’t throw out the rum after the cherries are done macerating! By itself it makes for a nice sipping companion while you’re baking – or a great addition to an ice cold Diet Coke. This batter is quite thick, so use a sturdy spatula or spoon when you start to incorporate the chocolate chips. You could also mix the Bing cherries into the batter, but I prefer to layer them evenly on the batter to ensure nearly every bite of this rich cake has a burst of rum-infused cherry in it.

I wonder what cherry-inspired desserts Martha Washington made for George? This cake is definitely good enough for even the most presidential guests at your dinner table. I like to serve this cake while it’s still warm. The chocolate, cherries and rum make for a seriously decadent flavor combination. Fresh Bing cherries and Caribbean spiced rum. Now that’s what summer should taste like!

Rum-infused Bing Cherry & Chocolate Chip Olive Oil Cake

Rating: 51

Yield: 12 servings

Rum-infused Bing Cherry & Chocolate Chip Olive Oil Cake

Ingredients

3 large eggs

1 1/2 cups dark brown sugar

1 tablespoon vanilla extract

3/4 cup extra-virgin olive oil

grated zest and juice of 1 lemon

3 cups all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon sea salt

1/3 cup cornmeal

1 and 1/2 cups dark chocolate chips, divided

2 1/2 cups fresh Bing cherries, pitted

1 cup Captain Morgan® 1671 Commemorative Blend Spiced Rum

Instructions

In a resealable container, soak Bing cherries in 1 cup of rum. Let cherries macerate for at least a few hours, and up to 24 hours.

Preheat your oven to 350 F degrees. Lightly coat a 9" round cake pan with butter; set aside.

In a large mixing bowl, whisk together eggs and brown sugar for a few minutes, letting air incorporate into the mixture. Add vanilla, olive oil, lemon zest and lemon juice.

Bake until lightly golden brown and a toothpick inserted comes out clean, about 35 to 40 minutes in a convection oven. If you use a non-convection oven, baking time will take a bit longer.

Remove from oven and let cool on a wire rack for 10 minutes. Remove cake from cake pan and let cool completely on a wire rack.

http://bakedchicago.com/rum-infused-bing-cherry-chocolate-chip-olive-oil-cake/

Disclosure: I was given a free sample of Captain Morgan® 1671 Commemorative Blend to review. I get no additional benefits for talking about this product or company. All opinions about this product are 100% my own.

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Desserts

Eggnog Brownies

Eggnog isn’t just for drinking. You can also eat your eggnog in this easy holiday recipe for eggnog brownies.

We’ve all done it: we buy a quart of eggnog at the grocery store during the holidays thinking it will be a great treat. You get home and put it in the fridge. Then you forget that it’s there until after the holidays have past by. The good news is that eggnog is a great ingredient to bake with. So before the holiday season totally passes by, challenge yourself to find creative ways to use any leftover eggnog in holiday recipes like these delicious eggnog brownies. This recipe for eggnog brownies is perfect for turning any leftover eggnog into holiday treats that kids and adults will gobble up.

Can I use homemade eggnog to make these eggnog brownies?

What exactly is eggnog? It’s simply a drink made from a mixture of beaten eggs, cream, and sugar, often with alcohol. For a kid-friendly, non-alcoholic version of eggnog brownies, substitute milk or water for the rum. And if you can’t find eggnog in your local market or would prefer to make your own, here’s a great eggnog recipe from Food Network’s Alton Brown. For a more decadent version of eggnog brownies, substitute unsweetened dark chocolate cocoa powder and dark chocolate chunks.

Eggnog Brownies

Cook Time: 40 minutes

Yield: 16 servings

Eggnog Brownies

Ingredients

1/2 cup butter

2 eggs plus 1 egg yolk, divided

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup unsweetened cocoa powder

3/4 cup plus 4 tablespoons granulated sugar, divided

1/2 cup dark brown sugar

1/2 cup milk chocolate chunks

1/4 cup rum

16 ounces cream cheese, room temperature

1/4 cup eggnog

1 teaspoon vanilla

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

confectioners' sugar for dusting

Instructions

Preheat your oven to 350° F. Lightly grease a 9x9-inch baking pan with butter or shortening. Set aside.

Melt butter in a medium-sized microwave-safe bowl. Add rum and 2 eggs to the melted butter. Stir in the flour, baking powder, kosher salt, cocoa powder, 3/4 cup granulated sugar, dark brown sugar and milk chocolate chunks just until combined.

In another medium mixing bowl, whisk the egg yolk until frothy. Stir in 4 tablespoons granulated sugar, eggnog, vanilla, cinnamon and nutmeg. Beat in the cream cheese until the mixture is smooth. The consistency will be like a creamy yogurt.

Spread half of the batter in the prepared baking pan. Top the brownie batter with the cream cheese eggnog mixture, using a spatula to level out the mixture. Spoon the remaining brownie batter over the cream cheese eggnog layer, again using the spatula to spread evenly. Drag the spatula through pan to create a marbled effect.

Bake for 40 to 45 minutes, or until the edges start to move away from the pan. A toothpick inserted in the center of the eggnog brownies should come out almost clean. Cool completely, about 1 hour.

Lightly dust the brownies with confectioners' sugar and cut into 4 rows by 4 rows to make 16 eggnog brownies.

http://bakedchicago.com/eggnog-brownies/

Desserts

Rum Raspberry-Almond Mini Tarts

Raspberry-almond mini tarts are fun to make – and eat. The reason is that I love, love, love the flavor of raspberry. So when I first saw this almond tarts recipe, I knew raspberry would be the perfect addition to provide a brighter flavor contrast. If you don’t love raspberries, then swap out the raspberry jam for your favorite fruit jam. Yes, it’s that simple.

Rum Raspberry-Almond Mini Tarts

Rating: 51

Cook Time: 10 minutes

Yield: 30 mini tarts

2 mini tarts

Ingredients

1 1/3 cups all-purpose flour

1/4 cup plus 1/3 cup granulated sugar, divided

1 teaspoon grated lemon peel

1/2 cup butter, cubed

4 teaspoons butter, softened

1 egg, lightly beaten

2 eggs

1/2 cup almond paste

1 teaspoon vanilla

1 tablespoon rum

1/3 cup raspberry jam, melted

1/3 cup almonds, sliced

Instructions

In a small bowl, combine the flour, 1/4 cup granulated sugar and lemon peel. Cut in 1/2 cup cold butter until crumbly. Add the slightly beaten egg and toss with a fork until a dough ball forms. Cover and refrigerate the dough for 1 hour.

Preheat your oven to 350° F. Spray a mini muffin tin with non-stick spray, and set aside.

To make the tart filling, beat the almond paste in a food processor until crumbly. Add the remaining sugar, softened butter, vanilla, rum and two eggs. Mix until smooth and set aside.

On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut the dough into 30 circles about 2 1/2 inches wide. Press the dough into the prepared mini muffins pan.

Bake for 10 minutes. Remove from oven and spoon 1 teaspoon of the tart filling into each shell. Sprinkle with sliced almonds. Bake for 10 minutes longer or until the filling is set and pastry is lightly browned. Brush raspberry jam over tarts. Cool for 10 minutes before transferring to wire racks to cool completely.

Notes

Adapted from Almond Tartlets Recipe in Taste of Home

http://bakedchicago.com/raspberry-almond-mini-tarts/

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Beverages

chocolate eggnog

There are a few steps to making this chocolate eggnog, but the final outcome is worth it.

Chocolate Eggnog

In a heavy saucepan, stir together the sugar and cocoa powder. Stir in the eggs, egg yolks, evaporated milk and cinnamon sticks. Cook over medium heat, stirring constantly until mixture thickens slightly. Thermometer should register 165° F. Do NOT let boil.

Remove from heat. Place pan in the sink or a bowl of ice water and stir for two minutes. Remove the cinnamon sticks.

Whisk in the whipping cream, port wine, rum, and vanilla. Cover and chill for at least 4 hours.

Garnish with whipped cream, chocolate shavings and stir with a peppermint stick for additional flavor. Makes about 2 servings of chocolate eggnog.

Ingredients

3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 eggs, lightly beaten
3 egg yolks, lightly beaten
12 ounces evaporated milk
2 cinnamon sticks
1 cup whipping cream
1/4 cup port wine
1/4 cup rum
1 1/2 teaspoons vanilla
whipped cream
milk chocolate shavings
peppermint sticks

Number of servings: 2

Cooking time: 10 minutes