Saturday, April 11, 2020
type of rum
There are three main types of rum: white rum, dark rum, and spiced rum. Depending on the style, the alcohol content of rum can range from 20 percent alcohol by volume like in coconut rum, to 75.5 percent alcohol by volume like in Bacardi 151
what is rum
rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Most rums are produced in Caribbean and American countries, but also in other sugar producing countries, such as the Philippines and India.[1]
Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.
Thursday, April 9, 2020
Maple Bacon Upside Down Cake
Ingredients
6
slices maple-smoked bacon
3/4
cup butter SAVE $
1 1/2
cups coarsely chopped pecans
2/3
cup packed dark brown sugar SAVE $
1/2
cup real maple syrup
1
teaspoon vanilla
1
box Betty Crocker™ Super Moist™ white cake mix
1
container (8 oz) sour cream
1/2
cup milk
1/3
cup vegetable oil
3
eggs
1/2
teaspoon almond extract
Steps
Prevent your screen from going dark while you cook.
- 1Heat oven to 350°F. In 12-inch skillet, cook bacon until crisp; drain on paper towels. Tear bacon into pieces; set aside. Reserve 2 tablespoons drippings in skillet. Meanwhile, in 13x9-inch pan, melt butter in oven.
- 2Cook pecans in reserved bacon drippings over medium heat, stirring occasionally, until light brown. Add brown sugar, maple syrup and vanilla to pecans, stirring until sugar is dissolved. Pour mixture over butter in pan.
- 3In large bowl, beat cake mix, sour cream, milk, oil and eggs with electric mixer on low speed until moistened. Beat 2 minutes on medium speed; stir in almond extract. Pour batter over pecan mixture in pan.
- 4Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so pecan mixture can drizzle over cake. Remove pan; sprinkle cake with bacon. Serve warm.
Wednesday, March 11, 2020
White Chocolate Mousse
White Chocolate Mousse
This simple recipe for white chocolate mousse is made without eggs or gelatin, and can be served alone, with berries, or even as the perfect cake filling!
Most recipes for chocolate mousse call for making an egg-based chocolate pudding, and folding that into whipped heavy cream. They’re delicious and I love them. But they’re also a bit finicky to get exactly right.
You can make white chocolate mousse by just melting straight-up white chocolate and folding it straight into whipped cream. But that makes for a much heavier, much sweeter mousse. Just another few ingredients are all it takes to make this super light and fluffy, not-too-sweet mousse.
This white chocolate mousse simply must be served chilled, or it tends to wilt. That’s really not a Very Big Problem. If you’re serving it on a warm day, just keep it in the refrigerator until right before you’re ready to serve it.
When you make this recipe with store bought white chocolate, you’ll need to be extra careful not to try to heat the chocolate too quickly or it will seize and possibly separate. If that does happen, don’t panic! Add the butter and the rehydrated dry milk, and just keep stirring. It should come together smoothly.
Ingredients and Substitutions
I like to provide you with as much information as possible about the ingredients in my recipes, and possible substitutions for them. Please keep in mind that, unless I specifically indicate that I’ve tried the substitution myself, you’re working off my best-educated guess.
Dairy: If you use my recipe for vegan white chocolate, you’re half of the way (a quarter?) to making this recipe dairy free. If lactose is your issue, you should probably be fine with the heavy whipping cream. If not, try using coconut cream in place of heavy whipping cream. The whipped cream won’t be quite as stable, though, and will taste a bit, well, coconutty.
In place of the nonfat dry milk, use coconut milk powder, which is much more widely available than it used to be. In place of butter, try butter-flavored Spectrum nonhydrogenated vegetable shortening. Boy, that’s a lot of dairy to replace.
Eggs: Haha just kidding; this recipe is already egg-free.
Sugar: This recipe simply needs confectioners’ sugar in both the white chocolate (unless you can find sugar-free white chocolate, in which case bless your heart). The only substitute that I know for confectioners’ sugar is Swerve brand powdered sugar replacement. Try that!
You can make white chocolate mousse by just melting straight-up white chocolate and folding it straight into whipped cream. But that makes for a much heavier, much sweeter mousse. Just another few ingredients are all it takes to make this super light and fluffy, not-too-sweet mousse.
This white chocolate mousse simply must be served chilled, or it tends to wilt. That’s really not a Very Big Problem. If you’re serving it on a warm day, just keep it in the refrigerator until right before you’re ready to serve it.
When you make this recipe with store bought white chocolate, you’ll need to be extra careful not to try to heat the chocolate too quickly or it will seize and possibly separate. If that does happen, don’t panic! Add the butter and the rehydrated dry milk, and just keep stirring. It should come together smoothly.
Ingredients and Substitutions
I like to provide you with as much information as possible about the ingredients in my recipes, and possible substitutions for them. Please keep in mind that, unless I specifically indicate that I’ve tried the substitution myself, you’re working off my best-educated guess.
Dairy: If you use my recipe for vegan white chocolate, you’re half of the way (a quarter?) to making this recipe dairy free. If lactose is your issue, you should probably be fine with the heavy whipping cream. If not, try using coconut cream in place of heavy whipping cream. The whipped cream won’t be quite as stable, though, and will taste a bit, well, coconutty.
In place of the nonfat dry milk, use coconut milk powder, which is much more widely available than it used to be. In place of butter, try butter-flavored Spectrum nonhydrogenated vegetable shortening. Boy, that’s a lot of dairy to replace.
Eggs: Haha just kidding; this recipe is already egg-free.
Sugar: This recipe simply needs confectioners’ sugar in both the white chocolate (unless you can find sugar-free white chocolate, in which case bless your heart). The only substitute that I know for confectioners’ sugar is Swerve brand powdered sugar replacement. Try that!
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