Tuesday, December 23, 2008

Rum Cake

I will promise to try to make a low-fat no sugar version of this cake, but for now be warned this is loaded with everything "undesirable". So if you're watching your calories, DON'T EAT THIS! It's been a tradition making this rum cake year after year. This year I have made it, but just for the pleasure of baking it for others. It is one of the most delicious, delicate, fluffiest cakes you will EVER have.(Plus the added bonus that soaked in rum. -_^) I hope you enjoy and let me know how it turns out.

Link to original recipe http://www.recipezaar.com/recipe/print?id=108524

Basic Cake Mix
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil

For the Cake
1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanille rum (Hawaiian-style rum) (I used Appleton rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract

Rum soaking Glaze
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanille rum (Hawaiian-style rum) (I used Appleton rum)

Basic Cake Mix:
1. In a large mixing bowl, combine basic cake mix ingredients.
On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size. (This mix may be contained and stored for up to 3 months in the refrigerator.)

For the Cake:
1. Preheat oven to 325 degrees.
2. Spray a large Bundt pan (12 cup) with nonstick cooking spray.
3. Sprinkle the chopped walnuts on the bottom.
4. Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through. Batter should be very smooth.
5. Pour into Bundt pan. (I used deep baking pan, however using a bundt is better)
6 Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back. (I made two cakes in a deep baking pan, so it took me nearly 2 hours. Moral of the cooking time may vary)
7. Remove from oven and place on a cooling rack while making the soaking glaze.
Rum Soaking Glaze:.
8. Combine butter, water and sugar in a small saucepan.
Bring to a boil carefully as mixture boils over very easily.
Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
9. Remove from the heat and add the rum, mix to combine.
10. With a knife or fork poke holes all over cake while still in pan.
11. While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
12. Allow cake to cool completely in pan before turning out onto serving platter.
This cake is delicate, so once it is turned out, it can not be moved around easily.

Can be eaten when fully cool, but even better the next day!


Tuesday, December 2, 2008

Better then Checkers Seasoned Fries

There is no denying that I have a "thing" for french fries. But new times call for new fries, so instead of having those heart clogging, cholesterol rising, no good for me french fries I now have a completely new best friend. Seasoned Sweet Potato fries. They are soooo good. Thanks to my friend Jenny W's recipe, I got to try a completely new and healthy way of viewing these yummy treats. Thanks Jen!! I don't have these every day, but it defiantly settles my craving for fries whenever I get them. So here you go and I hope you enjoy it as much as I have.


1/2 bag prepackaged sweet potato fries (you can take the time to cut them up fresh, but I've tried both ways and it's exactly the same results. So I save myself alot of time just by buying the packaged type)

1/2 package low sodium taco seasoning

3 tablespoons olive oil

coarse salt as desired.


1. Pre-heat oven to 450 F.

2. Mix all ingredients in bowl

3. Spray cookie sheet with cooking spray or drizzle olive oil.

4. Spread seasoned fries in a single layer and place in oven

5. Bake for 45- 50 minutes.

* I'm still trying to get them toasty, without burning them. SP maintain a lot of moisture and unless you actually fry them in oil then won't get that crunchiness. But I would sacrifice crunchy for healthy any day. If you have any suggestions to get crispy baked SP fries, please let me know. Hope you enjoy these!!

Chicken Fried Cauli-“Rice"

I absolutely love chinese food, and of course my favorite is fried rice. Now that's a two word combination that will go straight to your heart and hips. lol Anyways, I kept trying to think of a way I could still enjoy this, but without all the guilt of the excess carbs and grease. I can't remember where I first learned about cauli-rice, but it's absolutely genious. It can be used in any recipe that calls for rice, but without all the excess carbs. Hope you enjoy it as much as I have. It's always a favorite in our house. I just love giving it to people who have no idea that it's really cauliflower and not rice. If it wasn't because I told them, they would have never guessed it really wasn't rice. Once again, hope you enjoy this recipe!!

1 head cauliflower (grates to about 7 cups)
4 - 6 green onions (separate the white and green sections, save greens for garnish)
2 cups bean sprouts
1 package chicken, cut up into bite-size pieces (any other meat of choice can be substituted for this recipe)
I package stir fry vegetables (microwavable kind works best for me)
1 tablespoon minced garlic
1 tablespoon minced ginger
5 tablespoons light soy sauce, or to taste
4 eggs, beaten (or 1 cup Egg Beaters)
1 teaspoon olive oil
Salt and pepper, if desired

Note: Before beginning make sure you have all ingredients at hand. This is whole process will happen very fast.

1. Using a food processor, process fresh cauliflower until it is the size of rice.

2. Microwave the cauliflower in a covered dish for 4 to 5 minutes. Do not add water. Cauliflower will become mushy or gummy if too wet. After cauliflower is done, microwave vegetables for suggested time.

3. Spray a wok or large skillet with non-stick spray and heat.

4. Sauté minced garlic with finely diced white part of onions for approximately 1 minute. Add bean sprouts and stir-fry for 2 additional minutes

5. Add 1 teaspoon of olive oil to pan, and swirl. At chicken and cook until brown. Add a few drops of soy sauce and stir.

6. Add cooked vegetables and stir fry briefly.

7. Add grated cauliflower and fry for 4-5 minutes, stirring constantly.

6) Add soy and ginger. Stir to mix well and brown a bit.

7) Push mixture to one side of pan. Spray with more oil as needed, and scramble eggs in empty side of pan until done but still moist.

8) Stir eggs into “rice” remove from heat, top with greens from the green onions, and serve immediately.

* Just found this great link with a video on how to exactly cook the cauliflower: