Showing posts with label Rum. Show all posts
Showing posts with label Rum. 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)

Ingredients:


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)


Directions: 

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. 




HOMEMADE WHIPPED CREAM


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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Thanks to everyone who participated in Cleo's  giveaway!

The Coffeehouse Mystery Coffee Mug and...

An autographed copy of Cleo Coyle's Once Upon a Grind 
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ONCE UPON A GRIND

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. 

GET A FREE TITLE CHECKLIST
(with mini plot summaries)


* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.





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September Newsletter

New Contest, Recipes, Fun Info...

Coming this week!

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Wednesday, February 9, 2011

A Valentine’s Day Cocktail

RileyAdamsFoodBlogPostpic_thumb_thumb[3]

When I started thinking about a Valentine’s Day recipe, I kept coming back to cocktails for some reason. :)IMG_3615

Actually, we haven’t had cocktails at the house for a while…just wine and dark beer. Wine is nice for Valentine’s Day, too, but it just doesn’t seem quite special enough for the event.

Whenever I get a recipe that says to muddle something, it sort of muddled me. But now, after Googling how best to muddle, I’ve found that it’s just pressing ingredients (in this case, fruit) in the mixing glass, with a pestle-looking thing called a muddler. Since I don’t have a muddler, I used my wooden spoon instead. I think I may have to invest in a muddler, though—it did take a while with the back of my wooden spoon.

I think the gods are shutting down my photography pursuits in protest. After making my drink and putting it in my grandmother’s cute crystal glass…I couldn’t find my camera. I looked and looked. So then I decided to take out my phone and snap a picture…and my phone kept flashing “Droid! Droid! Droid!” over and over again. :) I took out the phone battery, put it back in again, held my breath and….”Droid! Droid! Droid.”

So you will see some lovely stock photos today of strawberries. But I will find my camera!

Berrytest_012Here’s the Valentine's Day-worthy Strawberry Rum Punch
3 strawberries (and a 4th for a garnish)
3 slices of canned pineapple
2 oz. white rum
1/2 oz of the pineapple juice from the can
1/4 oz. simple syrup (dissolve one part sugar in one part boiling water & cool)

JGS_Strawberry10Muddle the strawberries and pineapples in the bottom of the mixing glass. Add the ice and the other ingredients and then shake to mix. Garnish with a strawberry.

Hope everyone has a Happy Valentine’s Day!

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

Friday, October 23, 2009

Cleo Coyle's Mocha-Dipped Rum Macaroons (with video!)




My recipe today was inspired by one of my favorite Halloween candies.
But first I have a quick, happy announcement...


Espresso Shot is
#3 in Mystery Nationwide!
My editor just informed me that Espresso Shot hit the #3 position on Barnes and Noble's paperback mystery bestseller list. As we sophisticated mystery writers like to say on such occasions: "Wee-haa!!!" The book is also ranked #31 on B&N's overall fiction list (Wee-haa! x2).


For anyone new to this blog,
Espresso Shot is my
7th Coffeehouse Mystery.
You can read
more about

Espresso Shot,
including a
free excerpt by
clicking here.

Needless to say, there will be much rejoicing and dinking of coffee in the Coyle household this weekend. This weekend also marks the one week countdown to one of my favorite holidays: Halloween! And thoughts of that holiday actually inspired this recipe...


Cleo's Mocha-Dipped Rum Macaroons

(with video!)



Do you have a favorite trick or treat candy? After hours trekking our chilly, dark, “haunted” neighborhood in Southwestern Pennsylvania, my sister and I loved upending our pillow cases and dumping our sweet loot out on the living room floor. Sorting and ranking would follow.

Clark Bars were popular when I was growing up (no surprise since they were made in nearby Pittsburgh), but I didn’t really like them much (so I ranked them as a "dud" candy). Baby Ruths, Peanut M&Ms, and Mallow Cups (remember those?!) were big winners, and I especially loved Almond Joys and Mounds bars.

Did you rank your candy, too?! My husband said Clark bars were not a dud for him. He loved them! His dud candy was Good & Penty. (Woops, dating ourselves!)

Given my Almond Joy and Mounds addictions, I still think coconut and chocolate are a superior combo. My little macaroon recipe for you today includes both of those flavors along with the more mature flavor notes of rum and coffee. I especially like drenching those little coconut haystacks in mocha glaze, which really dresses them up for the dessert plate of anything from an elegant dinner party to a simple family supper (at least it does at chez Coyle, lol).



These cookies also pair extremely well with a hot, fresh pot of French roast or a demitasse of espresso.

In fact, "espresso with rum" is such a classic combo I included it in the Recipes and Tips section of my upcoming release, Holiday Grind, along with "espresso coconut-rum" and 80 pages of other coffee and non-coffee holiday recipes.



(You can read more about my 8th Coffeehouse Mystery, Holiday Grind, and read brief summaries of the rest of the books in my series by clicking here.)

Back to the cookies! Today's recipe gives you two ways to make my Mocha-Dipped Rum Macaroons. The first is with rum extract and the second is with real rum (dark not light).

While the rum extract is quicker and easier and does give you a nice flavor, I do think the real rum version is well worth making. The flavor is truly amazing, especially when paired with coffee.


The real rum version also gives your cookie a moister inside--another bonus because the trademark of a truly great coconut macaroon is a crispy exterior and a soft, chewy, moist center.

So here without further ado is my recipe of the week. (Just click the link below and the recipe will appear in PDF format)…



To get Cleo Coyle's recipe for...
Mocha-Dipped Rum Macaroons

Click here


The recipe will appear in PDF format.
You can print it out or save it to your computer.


For more of my recipes or to find out more
about the books in my culinary mystery series,
click this link to my virtual home at
http://www.coffeehousemystery.com/



CLEO'S HOW-TO VIDEO

Once again, in my ongoing bid for
this year's Academy Award, I give you (below) the
happy 50's homemaker version of a helpful how-to
foodie video
or HOW TO DIP CLEO'S MACAROONS!

(And, kids, if you try this at home,
don't foget the retro music!)



To see video,
click the play arrow in the lower left
of the frame above...



Until next time
~Cleo Coyle
"Where coffee and crime are always brewing..."