Out and About Foodie Finds

Foodie Find time! One of my favorite days of the week.

I have been out and about lately; window shopping mostly, trying to keep my wallet closed. It is only partially working. I love walking through William Sonoma, they have the best stuff, it was hard to choose just a few to share. The egg-design molds are one of those “when will I ever use these” type items, but sometimes you can’t resist. The mini measuring cup is flexible, so you can measure and squeeze as you pour the liquid out; pretty smart if you ask me! It measures up to 4 tablespoons. Lastly, their oh-so-cute polka dot mini butter knives. I want them all, and in about a dozen more colors. LOVE!

William Sonoma has got it going on!

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Rachel’s Rum Cake

I have a friend, her name is Rachel. She likes shark week, fashion, wine and cupcakes. She will drive 45 minutes to meet you, share some cupcakes and swap stories. She also makes a killer rum cake. I bugged her until she gave me her recipe, and with her permission, I am sharing it with you today.

When I asked Rachel where she got her recipe, she said, “I basically took a yellow bundt cake recipe and added Captain Morgans; in other words, I just winged it”.  Well Rach, job well done! This is one of my most requested cakes and a personal favorite.

You will love this recipe because it is buttery and smooth like a pound cake but without the overwhelming rum taste that most rum cakes have. It is best served cold, as it enhances the flavors while maintaining the moisture.

This recipe only requires 1 bowl, 1 pot and 1 measuring cup, so the clean up is pretty easy too!

Necessities

Rachel’s Rum cake

1 Box yellow cake mix (I prefer Betty Crocker Super Moist)

1 Box Vanilla instant pudding (6.5 oz serving)

1/2 C Vegetable oil

1/2 C Cold water

4 Large eggs

1/2 C Spiced rum (Captain Morgans or something similar)

See below for Rum Glaze.

  • Preheat oven to 350°F
  • Combine all ingredients in a large bowl and mix together until well combined and smooth.

No stand mixer needed

  • Generously grease and flour a bundt pan. This step is especially important to do with a bundt pan, because if the edges of the pan are not straight, you won’t be able to run your knife around the edge to help loosen it.

  • Bake for 40-45 minutes. Rachel’s originally recipe called for 60 minutes of baking time, but I have never had to cook mine for that long.
  • Note the recipe calls for 6.5 cup serving size pudding, which is the larger size of instant pudding. I have baked this cake several times using the standard 4 1/2 cup serving package and the end results are just as delicious, so don’t stress.

Rum Glaze

½ C Butter

1/4 C Water

1 C Granulated sugar

1/2 C Spiced rum (Captain Morgans or something similar)

  • Melt butter over medium heat in sauce pan.
  • Stir in water and sugar, bring to a boil and boil for 5 minutes on medium high while stirring constantly. Mixture will become bubbly and thick.
  • Remove from heat and stir in rum, continue to mix till smooth.

Let it bubble

 

  • Once the cake is done (and while still warm), leave it in the pan and poke holes on the bottom so the glaze can absorb into the cake. Drizzle over the top and continue till done.

Pour the glaze and let is soak!

  • Remove after 30 minutes- 1 hour. Careful not to let it sit for too long. For instance, if you leave overnight, it will become very difficult to to remove from the pan. I have had a few cakes fall apart when trying to remove them.

Generally, I am making this cake for others. So I always like to sneak some batter into my mini bundt pan to make one for myself. I mean, I need to test my work right?

Dig in!

Dust some powdered sugar on top right before serving. This is sure to be a crowd pleaser. My next mission is to turn this into a cupcake, which should be a piece of cake. Enjoy!

Cupcake Research- Tips for bakers!

Soooooo I have been doing some baking…. lots of baking. I noticed something about my baking habits, I much prefer chocolate over vanilla cupcakes, all day long. Over the weekend, I wanted to try something new. I am constantly looking for a new quick and easy vanilla cupcake. My first batch didn’t produce the results I was looking for,so i made another, and another.

The more and more baking I do, I learn that size, baking time and measuring batter is especially important. I wanted to give you an overview and comparison of some different sizes of cupcakes shown below.I am by no means an expert or trained professional, but I do a lot of baking, mostly cupcakes. I thought this was useful information for me to know and so I thought you might enjoy it as well.

You might need some pans

First I started with my new jumbo cupcake pan. My dad used to make muffins in a jumbo pan; like seriously, he never made regular size muffins. It’s been awhile since I used one and I definitely needed some more work. I love the idea of a jumbo cupcake because I think of it like a mini cake. I wasn’t sure how much batter to use, so I did some testing.

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Foodie Finds- Old Towne Orange, CA

Happy New Year! I am declaring today as the last official day to say “Happy New Year”, I mean realistically, it should be January 3rd in my opinion, but people are still saying it to me, so up until today, I have said it back.

I wanted to start 2013 with a new kind of Foodie Finds, which I will be mixing in every now and again. The best part about traveling is getting to try new restaurants, right? Well a couple months back, I got to go to Old Towne in the city of Orange, CA. I worked in Irvine for two years; little did I know this little gem of a city was a mere 20 minutes away.

I really wish I had more time to spend there, because this really is such a foodie town. Within the first 5 minutes of walking down the street, there was at least a half dozen places I wanted to go eat; the crepe joint across the street was literally calling my name.

The main purpose of my trip was to visit The Perfect Circle Cupcakery, 2011 FoodNetwork Cupcake wars winner.

Located in Old Towne Orange, Ca

Cutest decor!

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