Showing posts with label Baba au Rhum. Show all posts
Showing posts with label Baba au Rhum. Show all posts

Tuesday, September 22, 2015

How to make TWINKIE RUM BABA by Cleo Coyle

This shockingly delicious dessert was made famous by the Beverly Hills Italian restaurant Domo, which it listed on the menu as "Twinkie alla Domo." Doesn't that sound elegant? My husband, and partner in crime-writing, was skeptical, until he tasted it. "I can't believe it. This is actually good!" said Marc (as he went for seconds). 

All I can say is, its level of sophistication will surprise you. The rum and vanilla in the syrup lifts the Twinkie to happy heights...while lifting your spirits. May you too...

Eat with joy!

~ Cleo

Cleo Coyle's Twinkie Rum Baba 

(Baba au Rhum)

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Readers of my Coffeehouse Mysteries may recall this unique dessert from ONCE UPON A GRIND when my amateur sleuth, coffeehouse manager Clare Cosiorders this nosh from the comfort food menu of "Babka's," a legendary New York eatery run by a barb-tongued woman, who may or may not be a ruthless killer. 

There are plenty of secrets for Clare to discover at Babka's, some shocking, some tasty. 

Today, I'm delighted to share the culinary secret behind making the perfect Twinkie Rum Baba...

Download Once Upon a Grind's
free Recipe Guide by
clicking here

For a free PDF of this recipe that you can print, save or share, click here.

Cleo Coyle's 
Twinkie Rum Baba Recipe  

The rum baba is basically a yeast or sponge cake fortified with an easy-to-make rum syrup. I grew up with an Italian version that included pastry cream in the center. That's why the Twinkie makes a great shortcut to a festive dessert, and a fun conversation piece for holiday trays.

Of course, you don't have to use Twinkies. You can always substitute thick slices of pound cake, brioche, or even challah. But don't skip the whipped cream, it's a must for full enjoyment of this dessert.

It's also delightful with coffee or tea, so it makes a wonderful after-dinner treat or midnight snack. In fact, after one Twinkie Rum Baba, I had my very own happy hour. Yes, this is one dessert that brings plenty of joy! ~ Cleo 

* * * 

Makes 10 Twinkies (there are 10 to a box)


3/4 cup water
1/2 cup white, granulated sugar
1/3 cup good dark rum
1/2 teaspoon pure vanilla extract
10 Twinkies (1 box of Twinkies, regular or banana flavored)
Homemade Whipped Cream or Coconut Cream (recipes follow)


Step 1 - Make the rum syrup: Place water and sugar in a saucepan. Bring to a boil over high heat. Continue boiling for 5 full minutes. Remove from heat and allow to cool for 5 full minutes. Stir in 1/3 cup good dark rum and 1/2 teaspoon pure vanilla extract. This will yield a little over 3/4 cup of syrup.

Step 2 - Brush with patience: Cover plates with plastic wrap. Place 10 regular Twinkies (or banana Twinkies) on the plates leaving a bit of room between each. 

Use a pastry brush to generously brush the top and sides of the golden cakes. Repeat the brushing. Then set your timer for 5 minutes and wait for the syrup to be absorbed by the cake. Repeat this a few more times until most of the syrup is used up. This process may take as long as 20 minutes, but be patient! You want to give the cake time to absorb the liquid without losing its shape or integrity.

Step 3 - Chill, baby: Place the plates in your refrigerator for 1 hour or your freezer for about 20 minutes. This chilling will allow the cake to regain its solidity and allow you to gently transfer it to serving plates. Serve with whipped cream (recipe below) and, if you like, a few fresh raspberries or blackberries. 


Into a chilled metal, glass, or ceramic bowl, pour 1 cup very cold heavy cream (aka whipping cream). Add 2 tablespoons white, granulated sugar and about 1/2 teaspoon pure vanilla extract. Using an electric mixer with chilled beaters, whip until stiff peaks form. To store one or two days, dollop into a plastic container, cover, and refrigerate.

(Dairy-Free) COCONUT CREAM - For the free recipe PDF, click here.

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An autographed copy of Cleo Coyle's Once Upon a Grind 
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Includes Wicked Good Recipes!

During a Fairy Tale Festival in New York's legendary Central Park, coffeehouse manager Clare Cosi discovers a young model's body in the park's woods.

The police dismiss "sleeping beauty" as the victim of a drug overdose. Then Clare uncovers evidence that points to a list of suspects--from a New York Giant to quite a few wicked witches--and a cold case murder that reaches back to the Cold War. Now Clare is really in the woods with a dangerous predator on her heels and an investigation that leads from a secret Prince Charming Club right back to her own NYPD detective boyfriend. If she doesn't solve this mystery, those magic beans predict an unhappy ending.

Learn more or buy at  

Amazon * B&N * BAM * IndieBound

Click here for the free
recipe PDF, and...

Eat (and read) with Joy!

~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries

Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * *

See Once Upon a Grind's 
Free Recipe Guide by

* * * 

*Starred Review 
~ Kirkus

A Coffeehouse Mystery 

"Top Pick" -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly

* * * * * * 

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

(with mini plot summaries)

* * * 

Marc and I also write
The Haunted Bookshop Mysteries

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books and meet Jack Shepard, 
our PI ghost by clicking here.

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