PQ: Pound Cake Rum or No Rum?

Rum or no rum? Rum or no rum? Dilemma's of life! This weeks Project Pastry Queen was the Totally Rummy Pound Cake picked by Shawnda. I just couldn't decide if I wanted to go with Rum. Why? It isn't because we don't like rum in this household. (If you shy around alcohol, you need to be absent from my husband's birthday bashes.) Since it was my son's birthday weekend, (yes weekend since it was a sleepover), I figured I would make a twist.

I decided to substitute the rum with lemons and blueberries. A lot of snow has melted and I am crossing my fingers for Spring. I really do try to ignore that groundhog especially when he predicts 6/8/12 more weeks of winter-remember I live in Maine.

I thought maybe one loaf pan would be enough. I was wrong. Since I had a lot of batter left over, I did a lot of mini loafs. Another great thing about mini loafs size is they are easier to ship to family members.

Blueberry Lemon Pound Cake
1 1/4 cup sliced almonds, toasted lightly (optional)
1 cup unsalted butter, room temperature
2 1/2 cups sugar
5 large eggs
3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup sour cream
1 Tbsp vanilla extract
1/2 tsp almond extract
1/4 cup lemon juice
1 cup fresh blueberries

Directions:

1. Preheat oven to 350 degrees F.
2. Grease bread pans with cooking spray.
3. Arrange the toasted almonds on the bottom of the bread pans.
4. In a mixer with the paddle attachment, beat the butter on medium-high speed until fluffy about 1 minute.
5. After scrapping down the sides, add the sugar. Beat for 2 minutes on medium-high speed until incorporated.
6. Scrap down the sides of the bowl again and then add 1 egg at a time until mixture is fluffy about 1 to 2 minutes.
7. In another bowl, combine the flour, baking powder, and salt.
8. Add 1/3 of the flour mixture and alternate with the sour cream until all the flour and sour cream is incorporated on medium-low speed.
9. Stir in the vanilla extract, almond extract, and the lemon juice. Mix well. 
10. Gently fold in 2/3 cups of the blueberries. 
11. Spoon the batter evenly into the pans about 2/3 full. Top the batter with the remaining blueberries.
12. Bake the pound cakes for about 1 hour and 20 minutes for the large loaf pan and about 30 minutes for the mini loaf pans. If the top is browning too quickly before the loafs are completely cooked through, cover the cakes with parchment paper. The pound cakes are done when the cake springs back when touched lightly.
13. Allow to cool for at least 15 minutes before removing from the pan.

Recipe adapted from The Pastry Queen Cookbook.

Please check out the other Project Pastry Queen members posting of the Totally Rummy Pound Cake or if desired a glaze for the pound cake. Then you will have to decide rum or no rum in the glaze. Enjoy!

Almond crust

Did you already know.............
-In 1934, Myers's Rum was introduced in the US. 
-(Prohibition ended in 1933 for any curious minds.)
-Myers's Rum is made with pure Jamaican molasses.
-Myers's Rum is matured for about four years in oak barrels.

Southern Charm

Did you know Southern charm is an inheritable trait? My son must have received this trait from his Southern Grandfather. Now, I will admit honey works better than vinegar with me. My son knows this so he continues to call me, his sweet, sweet Momma. "Sweet, sweet Momma, can you make this for dinner?" "Sweet, sweet Momma, can I play the DS?" He even tries for extra points with, "I want to hold sweet, sweet Momma's hand." I will admit I try to be strong and not fold but wouldn't you if someone is calling you sweet? I guess I could change the blog's name to Sweet, sweet Momma but then I would feel old.

In celebration of my son's birthday, I wanted to make him one of his favorite dishes. He loves macaroni and cheese in the blue box. I refuse to make it. I will buy it since it is a dish my oldest daughter likes to cook. She adds tuna fish when she makes it.

I have made this dish several times before and it taste a lot better than the blue box. It is perfect for a weeknight. I know all the ingredients and there is no unknown orange powder going into the meal. The original recipe calls for elbow macaroni but I used Campanelle pasta to be fancy. You didn't realize macaroni and cheese could be fancy, huh? Also, I doubled the original recipe to feed six people as a meal.

Stove Top Mac-n-Cheese

1 lb  Campanelle pasta
7 Tbsp of butter, unsalted
4 eggs
12 oz evaporated milk, 2%
1 tsp hot sauce
2 tsp salt
1/2 tsp black pepper
12 oz. sharp cheddar cheese, shredded


Directions:

1. In a large pot, cook the pasta according to the package directions to al dente.
2. Drain the pasta and add it back to the pot.
3. Add the butter and allow the butter to melt. Toss to coat the pasta. 
4. In a small bowl, whisk the eggs, milk, hot sauce, salt, and pepper.
5. Stir the egg mixture into the pasta.
6. Add the cheese and stir.
7. Over low heat, stir the pasta for about 3 minutes or until the mixture is creamy.

Recipe adapted from Alton Brown.

Did you already know........
-The Italian word campanelle means bells.
-Campanelle pasta is a fluted, hollow pasta with a ruffled edge.
-Other substitutes for campanelle are gigli, riccioli, fusilli, ziti, etc.
-Check out the National Pasta Association link for even more unusual shapes of pasta.

Fruit Smoothie

The other morning my son and I walked outside. We could hear a loud strange noise coming from the next street over. My son turned to me and asked me what could it be. (I think the noise was someone testing their generator) I asked him, "Doesn't it sound like aliens invading?"  Unconcerned, he shrugged and asked me, "What should we do?" I told him  not to worry since I eat my young. I did playfully try to chase him. He thought it was funny. Later in the car, he asked, "What would we do if aliens invade?" What would you do?

I told my son that he would probably go into hiding with his two older sisters with the pantry full of food while Daddy and I would have to fight. (So if we are ever invaded, you will know where to find me.) He told me he would fight too. I wasn't sure if it was just the thought of being stuck hiding with his two older, bossier sisters because that scared him more than facing aliens.

I still was surprised since I would have thought he would be happy with a pantry of food at his disposal which consisted mostly of cereal. I probably have more boxes of cereal than cans in my pantry. So next time you were wondering why I didn't blog that day, we probably ordered pizza, cereal, or a smoothie. I love smoothies. To me, it is a healthy treat. I didn't add any sweeteners to mine but the children did to their smoothie.

Fruit Smoothies


2 cups blueberries, frozen
2 kiwi, chopped
16 strawberries, frozen
1 cup mint leaves, torn
1 cup spinach
1/2 cup milk
optional: agava syrup, honey, or sugar to taste


Directions:
Blend all ingredients until smooth.


Recipe adapted to a smooth from: Williams-Sonoma. For additional juice recipes or to adapt to a smooth, check the link out. 

Did you already know.............

-Extraterrestrial Highway is 92 miles long located near Area 51.
-Area 51 is an Air Force Base located about 100 miles from Las Vegas.
-"No federal funds have been spent searching for radio signals from extraterrestrials since 1993" according to the New York Times article.

Blackened Chicken

Have you ever been to Mardi Gras? Our oldest son went last year. I figured it would be better not to ask a lot of questions. I have been to New Orleans. I stood on the corner of Bourbon Street when I was 19 years old. Mardi Gras had ended the week before so I thought it would be tame. I was surprised at the shops and what some of the shops sold. 

Isn't it funny how worldly you think you are at 19? On that day, I walked with two friends down the street gawking. Did you see that? I think my friends did not want to tarnish all of my naivety and took me over to the water. Please don't feel for me. I was the one who wanted her photo taken under the Bourbon Street sign. 

 New Orleans was a beautiful city and it was the first place I ever tried blackened chicken. So in celebration of Mardi Gras, here is blackened chicken. 

 Blackened Chicken

1 1/2 Tbsp parika
1 tsp salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp cayenne powder
1/2 tsp white pepper
1/4 tsp pepper
1 tsp oregano
1  Tbsp olive oil
3 chicken breast
cooking spray

Directions:

1. Preheat the oven to 350 degrees F.
2. In a small bowl, combine all of the spices. Set aside.
3. In an oven safe skillet, heat the oil on the stove top over medium heat.
4. Add the chicken breast and cook for 2 minutes.
5. Turn the chicken over and the side facing up spray with cooking spray.
6. Sprinkle a little of the mixed spices on top of the chicken.
7. Turn the chicken over and repeat on the other side with the cooking spray and the seasoning. Cook the chicken for 2 minutes.
8. Turn the chicken over again and cover the skillet with foil or an oven proof cover.
9. Transfer the skillet to the oven.
10. Cook the chicken in the oven for about 20 to 30 minutes or until the chicken is cooked thoroughly. Time will vary depending the thickness of your chicken breast.

Recipe adapted from Cooks.com.

 Did you already know..........
-Mardi Gras means Fat Tuesday in French.
-It is the last day of the several weeks of celebration in New Orleans. 
-Mardi Gras is the day before Lent begins.

Mexican Chocolate Fudge-Pecan Cake

My son has nice, thick hair. His hair is so thick that when it becomes too long, his hockey helmet doesn't fit. Then he complains it hurts. Don't we all wish we had thick hair problems?  This weekend, I finally took him to get a haircut. While we were at his appointment, the hairdresser asked him to look in the mirror. He looked up and said he was having a staring contest with .............himself. His reflection blinked the same time as he did informed us. Lesson learn: it will always be a tie (you hope) if you have a staring contest with yourself. I guess if you are going to race your shadow and want to win make sure to run towards the sun. You should win every time. If not, you need to exercise more or be checked out. 

This week for Project Pastry Queen, I picked the Mexican Chocolate Fudge-Pecan Cake. This cake is rich, rich, and rich. My husband loved it but he wanted his glaze without pecans. My youngest daughter suggested to make the glaze and pour it over ice cream next time. My oldest daughter concurred with my youngest daughters suggestion. I made a small heart shape cake and little Bundt cakes. I will admit I forgot to toast my pecans and (as you can see) chop them but I think it tasted wonderful just with all the chocolate glaze on them.

Mexican Chocolate Fudge-Pecan Cake
Cake:
1 cup butter, unsalted
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup water
2 cups sugar
2 eggs
1 cup buttermilk
3 Tbsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt

Directions for the cake:

1. Preheat oven to 350 degrees F. 
2. Grease a Bundt pan or cupcake tin generously. 
3. Dust pan with flour and shake off any excess flour. Set aside.
4. Melt the butter in a large saucepan over medium low heat. 
5. Add the cocoa powder and whisk until smooth.
6. Add the water and whisk until smooth. Do not let the mixture boil.
7. Remove the saucepan from the heat. 
8. Add the sugar, eggs, buttermilk, and vanilla to the the cocoa mixture.
9. Whisk until smooth.
10. Add the flour, baking soda, cinnamon, and salt. 
11. Whisk until completely incorporated. There may be lumps.
12. Pour the batter into your greased pans about 2/3 full.
13. Bake for 40-45 minutes for the Bundt pan or about 20 minutes for cupcakes. The cake is done when the cake pulls slightly away from the sides of the pan and it feels firm to touch.
14. Allow the cake to cook in the pan for 20 minutes. 
15. Remove from the pan by loosing the sides with a knife. 
16. Spoon the glaze (recipe below) over the cool cake. 

Glaze:
1 cup pecans
1/2 cup butter, unsalted
1/4 cup milk
1/2 cup high-quality coca powder
2 cups powdered sugar, sifted
1 Tbsp vanilla extract
1/2 tsp salt

Directions for the glaze:

1. Arrange the pecans in a single layer on a baking sheet. 
2. Toast the pecans for 7 to 9 minutes at 350 degrees F.
3. Remove and allow to cool and chop.
4. In a medium saucepan, melt the butter over low heat.
5. Add the milk, cocoa powder, and powdered sugar. Whisk until glossy.
6. Remove the saucepan from the heat and whisk in the vanilla, salt, and pecans. 
7. Spoon the glaze over the cooled cake (or ice cream).

Recipe adapted from The Pastry Queen cookbook. 
 Please make sure to check out the other Project Pastry Queen members posting and variations of this wonderful dessert.

Did you already know............. 
-It is believed Christopher Columbus was the first to introduce Europe to the cocoa bean.
-Chocolate didn't become popular in Europe until 1519 when Hernando Cortez observed the Aztec ruler drinking a beverage containing the cocoa bean. He introduced the drink to the rulers of Europe.