Rum Cake

This cake reminds me of my vacations to the Caribbean.  This is so moist and delicious, with no lack of rum! Be sure to use a good quality rum, such as Appleton.  

For the cake:
1 cup butter

2 cups brown sugar

4 eggs

1 cup buttermilk

2 teaspoons vanilla extract

3 cups unbleached A/P flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 pinch sea salt

For the glaze:
1 teaspoon rum flavored extract

1 cup butter

1 cup brown sugar

1/2 cup dark Rum, plus additional as desired for brushing the cake

Preheat oven to 350 degrees. Grease and flour a bundt pan. 

In the bowl of a stand mixer with the paddle attachment, or in a larger mixing bowl, cream the butter and brown sugar together. Add eggs one at a time, mixing well after each one. Sift the flour, baking powder, baking soda, and sea salt together and add alternately with the buttermilk to the creamed mixture. Stir in the vanilla and rum extracts. Pour batter into the prepared pan.

Bake at 350 degrees for 1 hour or until a knife or toothpick inserted comes out clean. Meanwhile, prepare the glaze:

In a saucepan over low heat, melt the butter. Add the brown sugar and stir to dissolve a bit. Remove the pan from the heat and stir in the rum and rum extract. Set aside. 

Remove cake from oven and pour about 2/3 of the glaze over the still warm cake. Leave the cake in the pan for 2 hours before removing to a serving dish. Brush some extra rum on the cake, if desired, then drizzle the cooled cake with the remaining glaze.

Enjoy!

Taya's Homemade Pizza

These artisan pizzas are fun for a party or to make with the kids. We make these weekly in our own pizza oven and vary the toppings seasonally.

Makes 6 individual pizzas

For the dough:
1 tablespoon yeast
1/8 cup extra virgin olive oil
1 cup WARM water
3 cups unbleached A/P flour
1 teaspoon sea salt

Combine the WARM (it should feel warm to the touch, not hot or cold) water and olive oil. Stir the yeast into the mixture. Set aside for 10-15 minutes so that the yeast can activate, you should see a head of foam on top.

In the bowl of a stand mixer with the dough hook, combine the flour and sea salt. Slowly add the yeast mixture. Mix on medium speed for 20 minutes. As the dough is mixing, add more flour if it is too sticky, and more if needed for the dough to come together.

Rub some olive oil in a large bowl. Transfer the dough to the oiled bowl. Cover with a damp kitchen towel, and let rise in a warm spot for about 30 minutes, then set in the refrigerator for at least an hour, until you are ready to bake.

For the pizza sauce:
1 28 oz can tomatoes
4 cloves garlic
1/3 cup extra virgin olive oil
2 cups fresh basil leaves
1 tablespoon sea salt

Blend all ingredients in either a high-speed blender or in a food processor.

To make the pizzas:
Roll the dough out onto a floured surface into desired shape. Top with a few tablespoons of Taya's Pizza Sauce and your favorite toppings. Some of our favorite toppings are:
Fresh mozzarella
Goat cheese
Bleu cheese crumbles
Tomato
Onion
Roasted Bell Peppers
Mushrooms
Fresh garlic
Fresh herbs

Bake in a preheated 500 degree oven on your favorite pizza stone, pizza wire, or in a brick oven until the cheese is melted and bubbly and the crust is golden brown.

Enjoy!

Dill Pickle Sandwich Spread

This is one of my favorite sandwiches. It may sound bizarre, but it's deliciously addicting.

1 8 oz bar cream cheese, softened
1/2 cup dill pickles, minced
1 tablespoon dill pickle juice
1 tablespoon dried or fresh dill
2 teaspoons yellow mustard
Sea salt, to taste
Freshly ground black pepper, to taste

Combine all ingredients in a bowl. Season to taste. I like to spread this on rye or pumpernickel bread and top with sliced cucumber and sprouts, or simply add to your favorite sandwich.

Enjoy!

Taya's Zucchini Bread

A classic, delicious bread. This Zucchini Bread is loaded with cinnamon, raisins, and walnuts. Yummy!

3 eggs

3/4 cup olive oil

1 2/3 cups brown sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups unbleached all-purpose flour

1 tablespoon ground cinnamon

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1/2 cup raisins

1/2 cup chopped walnuts

Preheat the oven to 325 degrees. In a large bowl, beat the eggs well. Add the olive oil, brown sugar, zucchini, and vanilla; stir well. Add in flour, cinnamon, baking powder, baking soda, and salt. Stir in raisins and walnuts.  Pour into a greased and parchment lined loaf pan. Bake at 325 degrees for about 1 hour, or until a knife inserted in the center comes out clean.

Enjoy!

Dark Chocolate Silk Pie

My husband loves French Silk Pie. It's one of his favorite desserts. However, I find them all to be too milk chocolatey, and I prefer dark chocolate. This pie though is the perfect marriage and satisfies both of us.

For the crust:
4 tablespoons butter, melted
1 lb chocolate sandwich cookies (about 24 cookies)

Preheat the oven to 350 degrees.
Crush the cookies and combine with the melted butter. Push into a pie pan.  Bake for 15-20 minutes, until golden brown. Set aside to cool.

1 1/2 cups cream
1 cup sugar
1/4 cup tapioca starch
Pinch of sea salt
4 egg yolks
5 oz dark chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract

In a medium saucepan, combine the 1 1/2 cups cream, sugar, tapioca starch and sea salt. Whisk together. Place the pot over medium heat. Whisk the mixture until thick and bubbly, about 5-10 minutes. Turn off the heat.

In a bowl, whisk the egg yolks. Add a small amount (about 1/4 cup) of the hot cream mixture into the eggs and whisk well. This will temper the eggs. Now, add the egg yolks into the pot with the hot cream mixture and whisk well for another minute or so.

Add the chocolate, butter, and vanilla extract to the hot mixture. Whisk well to combine. This will be thick. Transfer the pie filling to a bowl, cover with plastic wrap directly on the surface, and refrigerate for up to 1 hour to cool to room temperature.

For the Whipped Cream and Assembly:
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar

In the bowl of a stand mixer with the whisk attachment or with an electric mixer, whip the whipping cream along with the sugar and vanilla extract until thick. Be sure to not over whip the cream!  Remove about 1/4 of the whipped cream and fold it gently into the chocolate pie filling. Pour the filling into the pie crust. Refrigerate the pie for at least 4 hours before serving. Refrigerate the remaining whipped cream until serving time. When it is time to serve, place the whipped cream over the chocolate filling  and spread out evenly.  Top with extra cookie crumbles or shaved chocolate if desired.

Enjoy!

Potato Chip Cookies

Sweet sugar cookies and salty, crunchy potato chips rolled into one. These cookies should be outlawed they're so good!

Makes about 24 cookies

1 cup sugar
1/2 cup butter
1 egg
1 teaspoon vanilla extract
2 cups unbleached A/P flour
1 teaspoon baking soda
2 cups crushed potato chips

Preheat the oven to 350 degrees.

In the bowl of a stand mixer with the paddle attachment or by hand, cream together the butter and sugar. Add the egg, and vanilla and mix well.

In a separate bowl, combine the flour and baking soda.  Add the flour mixture to the creamed mixture just until it is all combined. Add the potato chips and mix well.

Roll the dough by hand into 1-1 1/2" balls. Place onto a greased or parchment lined cookie sheet. Bake for about 15-18 minutes or until golden brown. Sprinkle with powdered sugar if desired.

Enjoy!

Buckwheat Pancakes- Gluten Free and Dairy Free

My oldest son has a laundry list of allergies. One of them is wheat germ (not the gluten), and another is chicken egg yolks. I created these for him, but the whole family loves them. I am a huge buckwheat pancake fan and these are delicious.

Serves 6

1 1/4 cups brown rice flour
1 cup buckwheat flour
3/4 cup tapioca starch
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon sea salt
3 cups vanilla almond milk
2 tablespoons olive oil
2 egg whites

In a bowl, beat the egg whites until stiff peaks form. Set aside

In a large mixing bowl, combine the brown rice flour, buckwheat flour, tapioca starch, baking powder, sugar, and sea salt. Whisk in the vanilla almond milk and olive oil until combined well. Gently fold in the egg whites with a rubber spatula.

Heat a griddle to medium to medium-low heat. Put a little olive oil in the pan so that the pancakes don't stick. Drop the batter by using a 1/4 cup measuring cup.  Flip the pancakes when bubbles form on the top. Cook another minute or two on the other side. Keep in a single layer in a warmed oven until serving time. These are perfect served with warm maple syrup.

Enjoy!