Easy Rum Cake

With the holidays coming up, I have been thinking about what desserts we had when I was a kid. My Grandma used to make this cake for Christmas and I thought it was so fancy and grown up. I couldn't wait until the cake was cooled to eat. Since Grandma isn't here to ask her for the recipe, I had to do some testing of recipes and I think this recipe is very close. After trying the first piece I could remember Grandma and Grandpa's fun Luau parties with all of the guests ending up in the pool. They loved having parties with great food and lots to drink and always wonderful desserts.

The trick for this cake is glazing it while it is hot out of the oven. The recipe for the glaze seemed like a lot to me so I halved it for my cake but you can use all of the glaze, it is your preference. I also chose to use walnuts for this cake and it really is a great combo with the vanilla and rum flavors. I used the cake mix with vanilla pudding in it and I also added another vanilla pudding. I know...really wild stuff for a Friday Night! Grandma and Grandpa would think I was a real dud!

Easy Rum Cake

• 1 cup chopped pecans or walnuts ( I used walnuts)
• 1 package yellow cake mix 
• 1 (3 3/4-oz.) package Jell-O vanilla instant pudding and pie filling
• 4 eggs
• 1/2 cup cold water
• 1/2 cup Vegetable oil
• 1/2 cup Captain Morgan Original Spiced Rum

Glaze:

• 1 stick butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup Captain Morgan Original Spiced Rum
• I halved this recipe

1. Preheat oven to 325 degrees.
2. Grease and flour 10-inch tube or 12-cup Bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool; invert onto serving plate. Prick top with fork.
8. Spoon and brush glaze evenly over top and sides.

9. Glaze:

1. Melt butter in saucepan. Stir in water and sugar.
2. Boil for 5 minutes, stirring constantly, and remove from heat.
3. Stir in rum. You may decorate with whipped cream before serving.

Recipe from Duncan Hines

Pumpkin Cheesecake Bars

I think I went a little overboard with my purchasing of canned pumpkin. Is that even possible? I bought a case. I really love pumpkin and have had a hankering for Pumpkin Cheesecake. I have been seeing so many gorgeous Cheesecakes on Pinterest. But the thing is, you have to refrigerate your cheesecake and I needed these bars for a party tonight! In my travels, I stumbled upon a very easy recipe for Pumpkin Cheesecake Bars. Now when I tell you easy, I mean EEEE-Z. Not easy like you open a pouch of ingredients and add water, I mean easier than a cheesecake easier. Although if you double this recipe, you can actually make a cheesecake if you place all ingredients in a spring form pan. I happened to have all of the ingredients on hand, which makes me happier than all get out. I planned on bringing these to a dinner party at Lily's home, but they were gone in a flash. Note to self, double this recipe next time! These bars are perfect for a snack, dessert or in my case breakfast. I used  chopped walnuts, but you can use pecans or choose to go nut free. Either way, these are a perfect Holiday Bar.

 

 

Here's what you need: flour, brown sugar, butter, chopped walnuts, cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla.

Combine flour and brown sugar in a medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. 

Press remaining mixture into bottom of 8x8x1 1/2 inch baking pan. Bake in preheated 350 degree oven for 15  minutes. Cool slightly.

Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in  large mixer bowl. I used my Kitchen Aid. Blend until smooth. 

Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double the recipe and put it in a spring form pan, it makes a wonderful cheesecake ( increase baking time)

Pumpkin Cheesecake Bars

1 c. all purpose flour
1/3 c. packed golden brown sugar
5 tbsp. butter, softened
1/2 c. finely chopped pecans or walnuts
1 (8 oz.) pkg. softened cream cheese
3/4 c. sugar
1/2 c. Libby's solid pack pumpkin
2 eggs, lightly beaten
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. vanilla extract

Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8 x 1 1/2 inch basking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double recipe and put in a spring form pan it makes a wonderful cheesecake (increase baking time).

Recipe adapted from Cooks.com 

Apple Pie

I have been wanting to bake since we arrived home from NJ and Philly. I was so happy to see everyone was safe and  sound  after Hurricane Sandy. Baby Ray had surgery today and is on his way to recovery. Sweetest Baby Boy! Thank you for all of your prayers and kind words. All of your prayers have made a difference.

This is a very simple recipe for Apple Pie. It's hubs favorite and since he picked the last batch at the apple orchard, had to make it. If you want your kitchen to smell like heaven, I think this is pretty close to it.

 

Apple Pie

Ingredients

• Pie Crust (for a double crust pie)
• 2 1/2 pounds  apples, sliced ( I am so lazy, I don't peel apples!)
• 3/4 cup sugar
• 2 to 3 Tablespoons flour
• 1 Tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt
• 2 Tablespoons butter
• sugar and cinnamon for sprinkling

Instructions

1. In a large bowl combine the apples, sugar, flour, lemon juice, salt, nutmeg and cinnamon.
2. Give everything a toss and let stand for 15 minutes, stirring a few times.
3. Meanwhile roll out your pie crusts.
4. Fill the crust with the apple mixture. Scatter the butter over the top of the pie.
5. Cover the top with the second crust. See, you can’t even tell how ugly my bottom crust is.
6. Cut a few slits in the top to let steam escape. Sprinkle with sugar and cinnamon.
7. Bake the pie for 30 minutes in a preheated 425 degree oven. Slip a baking sheet underneath of it, and reduce the heat to 350 degrees. Bake until the fruit feels just tender when you poke a knife through one of the steam vents. The juices will thicken and they will bubble through the vents.  It should take another 30 to 45 minutes more. Foil edges of crust so that it doesn't get as brown as mine did.
8. Recipe adapted from Baked Bree.