Peanut Butter Blossoms, Snickerdoodles, Pistachio Thumbprints and Coconut Macaroons.
Peanut Butter Blossoms, Snickerdoodles, Pistachio Thumbprints and Coconut Macaroons.
Eggnog Rum Cake / Nutmeg Spice Swiss Meringue Buttercream Icing
Rum Cake 1 1/4 cup flour 3/4 cup granulated sugar 1/2 tsp baking powder 1/4 tsp baking soda a pinch of salt 5 tablespoons butter, melted 1/4 cup buttermilk 1/4 cup dark rum 1 tablespoon vegetable oil 1 teaspoon vanilla bean paste 3 egg yolks 2 egg whites 4 tablespoons butter 1/4 cup water 1/3 cup sugar 1/4 cup dark rum
METHOD Grease and add parchment circles to three 6 inch round cake pans. Using the whisk attachment of a stand mixer, whip the egg whites to stiff peaks, and set aside. With paddle attachment, elec/mixer dry ingredients: flour, sugar, baking powder, soda and salt. In a separate bowl, mix wet ingredients: melted butter, buttermilk, rum, oil, vanilla, and egg yolks. Gradually add the wet ingredients to the dry. Mix on a medium speed. Scrape down the sizes of the bowl and continue to mix until just combined. Then gently fold in the reserved egg whites until incorporated and no streaks remain. Divide the batter into three 6 inch cake pans. Bake 350 deg 25 min (pick test). Then wire rack to coo in pans 10 minutes.
RUM SAUCE prepare rum sauce by melting together butter, sugar, and water on med. BTB; cook for an additional 2-3 min til all sugar has dissolved and the mixture has thickened slightly. Remove from heat and then stir in rum; sauce bubbles vigorously so be careful. Poke the cakes in several places with a toothpick and then pour 1/3 of the rum sauce evenly over each of the 3 cakes. Let the cakes soak for at least an hour but preferably longer. Then invert the cakes on a cooling rack to rest before stacking.
Nutmeg Spice Swiss Meringue Buttercream Icing 5 egg whites 1 1/2 cup sugar 1 1/2 cup cold butter, cubed 1/2 tsp vanilla bean paste 1/2 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp clove In a heat proof bowl over a pot of simmering water, whisk
METHOD together the egg whites and sugar constantly but gently until a candy thermometer reads 160 degrees fahrenheit. Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on med til the bowl is room temperature to the touch and the meringue has reached soft peaks. Then, switch to paddle; incorporate the butter cube by cube til smooth. Mix in vanilla and spices to incorporate.
GARNISHES: sugared cranberries, pine cones, shower of conf.
Nice, those look so perfect. Thanks for posting. BTW I saw on anther thread you are a vet too. Thanks for your service. You’ve got quite a resume - plus you have a mule. :)
Wow you were BUSY!
Thanks for the Crisco tip- I was wondering what I was doing wrong.
Your blossoms look just perfect :-)
Macaroons looks good too, and the snickerdoodles, ...
Those are beautiful. What are the ones at about 4 O’Clock?