Tag Archives: rum

Kitchemprovise: Apple-Flavored Butterscotch Sauce

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applebutterscotchJust preparing some butterscotch sauce for another dish, but since I am adapting from another recipe I figured I’ll post what I actually used here.

1 cup of light brown sugar
2 TBSP rum

Put the above into a saucepan and bring to a boil. Continue boiling while stirring often for 2 / 3 minutes.

Remove from heat & stir in:

5 TBSP butter
1 TBSP apple cider vinegar
1/4 tbsp salt
1/4 cup of heavy cream
1 TBSP rum

Stir until smooth; turn up heat until mixture boils. Continue stirring for 1 minute; turn off heat.

Pour butterscotch sauce into airtight container and refrigerate overnight.

Voila!

Fleeting: Stuck on “SOMETHING”

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That’s really all I am going to say right now, because it is getting late, and I better nap… but before I do just a few pictures of various recipe related posts to come…

Just a little “SOMETHING” that I whipped up over the weekend…
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Recipe: Alcoholic Butterbeer Ice Cream

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I know what you are thinking, this must be another boozy ice cream recipe from the “Ice Cream Happy Hour” book. Well I hate to bust your bubbles but it is not. In fact, what I have in my stores is actually some butterscotch schnapps that I used for cupcakes that I purchased regularly after wanting to try my hand at baking.

In fact I loved the schnapps so much that I continue to purchase it whenever I run out at home. So one day I was trying to figure out what I had in my pantry that I could use to make ice cream and the idea of trying my luck with a butterbeer ice cream using what I already have on hand seemed to be the perfect idea!

So off to the internets I went, searching and researching, reading and comparing all sorts of recipes that would first tell me how to make butterbeer… and then ice cream related recipes of other people’s trials and what worked.

However, there were pros and cons and all the recipe were non-alcoholic. Well poo.

Finally I found a recipe that was
1) eggless
2) appeared easy to change around

So as thus came the long sequence of trials and errors.
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Recipe: Various Rum-Soaked Berry Ice Creams

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Drooling yet?

Anyway before I go on the method used for these types of ice creams has stayed relatively the same:
1) let fruit soak in alcohol for at least an hour or more
2) puree fruit in food processor
3) strain the puree mix through a strainer and into a pot
4) cook the strained puree mix over medium heat until puree mix turns into a jam-like consistency
5) pour the jam-like mix into a container and refrigerate until ready to be mixed with an ice cream base

So what do I use for an ice cream base? Well… something relatively simply like…
– 1 and 1/2 cups of milk
– 1/2 cup honey powder
– 2 to 3 cups of heavy cream

Essentially any vanilla ice cream base just without the vanilla extract.

So how did I get started?

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Recipe: Disney Inspired Alcoholic Ice Cream

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Yup. You read that right… ice cream flavors inspired by anything and everything Disney. Not just any ice cream mind you but alcoholic ice cream.

**evil cackle**

Drooling yet? Well my friends were, especially after the most recent Oscar Party, I decided to task myself with a dessert inspired by the latest Disney animated film: Frozen. And boy did it ever deliver.

But before I move on, I will admit that a lot of my inspiration is derived from the Facebook Page: Cocktails by Cody. Most (if not all) of the recipes below and any future ones are most than likely derived from one of his concoctions only made as an ice cream flavor.

Got that? Good. Let’s start with the first one that started it all:

“COLDFRONT”
– Coconut Ice Cream base
– White Chocolate Liqueur
– Peppermint (Schnapps or Extract, I used extract this time around)
– Coconut Flakes (Optional)

Why am I not putting in measurements? Because I’m lazy first off… and secondly because I rarely do, I just kind of add in what I think looked about right and hope for the best. 🙂 However, I will say that adding just enough peppermint to the mix would give that “freshness” that fallen snow would give. And as thus, a perfect addition. One thing I will say is that for the Coconut Ice Cream base, I used Cream of Coconut in addition to your usual heavy cream + whole milk. What I find happens is that by using Cream of Coconut as opposed to Coconut Milk, it provides a far better balance for the White Chocolate Liqueur and turning the ice cream mix into an ice cream consistency as opposed to harder / cheesier(?) consistency. Portions do change though.

So what’s next?

“MOUSE SLIDE”
– Crushed Oreo Cookies
– Cheesecake Ice Cream base
– Caramel drizzle

Actually this is similar to a dessert dish I created sometime in 2013 inspired by the telephone invention and as thus… not much thought went into this one when adapting it. However, one could never go wrong with Oreos and Cheesecake… so why not? And cheese = mice… so yeeeeaaaah.

ANYWAY…
I have made other ice creams, but nothing else Disney inspired… yet. Eventually I will though, I already have breakdowns written out and ideas floating around, but I probably need to expand my library of drinks first before going further… but that might take a while considering I don’t drink to begin with.

Ah well.

Recipe: Pineapple and Coconut Ice Cream

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After visiting my parents for dinner one day I was given a container of fresh pineapple… and instead of eating it, I decided to create some ice cream with it.

Say what?

Let’s just say this was my attempt in creating pina colada ice cream, with alcohol of course.

So what did I do?

Well I cheated, I used a container of coconut ice cream I made a few months earlier that used the following recipe from Girl Cooks World

INGREDIENTS:
* Two 15-ounce cans full-fat coconut milk, divided
* 3/4 cup sugar
* pinch salt
* 2-1/2 Tablespoons cornstarch
* dried, unsweetened shredded coconut, toasted (optional)

DIRECTIONS:
Combine all but 1/4 cup of the coconut milk, sugar and salt in a heavy-bottomed saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of coconut milk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon.

Remove from heat and let cool to room temperature. Cover and chill at least 3-4 hours, or up to 24 hours.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve with a sprinkle of toasted coconut, if desired

Then I added:
– 1 cup of heavy cream
– 1/4 cup of rum
– 1/4 cup of powder honey
– crushed pineapple

Needless to say, amongst the few friends that were given the chance to try it… it was a hit. And unfortunately as always I tend to forget to take pictures…

Hopefully that will change in 2014. 😉

Recipe: (Gluten Free) Molten Lava Cake Variations

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20121218-195252.jpgIn a previous post I talked about my attempt of turning the molten lava cake recipe into something more cupcake-y… and then how I tried to adapt the same recipe for friends of mine that is gluten-free.

But why should I stop at the traditional molten lava cake? I mean there are other bags of “chips” that I had readily accessible that are outside of the semi-sweet chocolate vein… including but not limited to butterscotch (which I have used for the Butterbeer Cupcake recipe), cinnamon (in hopes of creating a chocolate / cinnamon cupcake adaptation), white chocolate… and others.

So that is why in this post I decided to really take it another step and create other variations of the molten lava cake recipe by using first the white chocolate chips and the later the butterscotch chips.
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Recipe: Rum (Rhum) Cake with “Icing”


In late October my aunt from Kentucky brought up a few loaves of a soft kind of bread as a treat… I only had a slice, but I fell in love and immediately wanted the recipe.

A week later the recipe for the Rhum Cake popped up in my email inbox and I immediately set out to try the recipe… To more than stellar results.

Below is the original cake recipe that was sent to me:

INGREDIENTS for CAKE
3 eggs
4oz (approx 1/2 cup) oil
1 box yellow instant pudding (approx 3-1/2 oz)
1 box Butter Golden cake mix
4oz (approx 1/2 cup) self rising flour
10oz (approx 1-1/4 cups) milk
2oz (approx 1/4 cup) Rum
1 teaspoon vanilla

DIRECTIONS for CAKE
1: Turn on oven 325 degrees F
2: Mix all ingredients well for about 10 – 15 minutes.
3: Pour mixture into bread tins in the following sequence:
3a: 25 minutes at 325 degree F
3b: 10 minutes at 250 degree F
3c: Turn off oven, leave in oven for 10 more minutes

The first time I tried out the above, I followed the recipe to the tee and absolutely loved the results. In fact I loved them so much that I decided to change up the recipe using 5oz (approx 5/8 cup) of melted Stracciatella from the Lindt store in the Aurora Premium Outlet Mall.

So how did I adapt the recipe when I decided to add that particular ingredient?
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