Rum Cream Walnut Bundt Cake

Hello everyone and welcome to my page again. Hope everyone is doing well and enjoyed your weekend! I had a quiet weekend. I spent my Saturday at Barnes and Noble with some friends as I have decided to take the GMAT. (Yes, I know, sounds so fun on a Saturday! But actually, it was. Surprisingly it feels great to be studying again). I have been thinking about this for awhile now and it is time to put some action into it. Now, since I have been good studying for my GMAT, I decided to treat myself a bit. ;) So what do I decide to do today? Ah, yes, that bottle of "Jamaica Rum Cream" that my co-worker bought back after her vacation...it has been sitting on my table for awhile now... I been meaning to make something out of this and today is the perfect day. :)

Enjoy this recipe as it is so easy to make - it's basically a regular cake mix + some rum + some walnuts (or pecans)
 

Goodness! MmmmmMmmm.

Bundt Pan

Some of the supplies/ingredients - classic yellow cake mix, rum cream (any kind would work), 3 eggs, 1 cup of walnuts, brown sugar, cooking spray

Delicious, creaminess

Washing bundt pan! Such a beautiful shape.

Mixing all the ingredients together.

Chopped walnuts. Depending on your preference, if you like it finely chopped or more coarsely chopped.

Spray the bundt cake pan with oil (be generous so you can make sure the cake comes out later when you flip it over - I personally had a bad experience with the cake sticking to the side of the bundt pan once, it was very difficult to get it out and not only that you will ruin the beauty of the cake!), pour the chopped walnuts on the bottom of the pan (this will later be the top of the cake). Pour the cake mixture over it and even it out so it bakes evenly.

These are the ingredients for the glaze. Very easy to make. (Of course, I used that huge tub of sugar! (JK! Oh, imagine...sugar attack))

While the cake is in the oven, make the glaze: butter + water + sugar + rum = bring to a boil  on low-med heat, stirring constantly. Pour the rum in last and when you do, turn off the fire first or stand further away in case there's crazy flame from the alcohol that would burn your beautiful eyelashes! :)

In the oven

I want already!! So tempted not to dig a hole in it (I mean, no one will notice right, since it will be flipped around later anyways - top being on bottom)

Flip the cake onto a round plate - look at that beauty. It should come out easily as you should have sprayed cooking oil all around.

Close up of the walnuts

Use a fork and start poking away all over the cake especially where the creases indents in from the pan. This way, as you pour the glaze slowly over it, the cake will soak up the glaze.

Of course, the first slice is mine!!! ALL MINE!!! This cake has so much moisture it's truly an "AMAZING APPETITE GALORE" :)

RECIPE:

Ingredients:

FOR THE CAKE
1 box yellow cake mix (if your cake mix doesn't already come with pudding mix, add in 1 package of Instant Vanilla Pudding Mix)
3 eggs
1/2 cup water
1/2 cup oil
1/2 cup rum cream
1 cup chopped walnuts or pecans
2 TBSP brown sugar

FOR THE GLAZE
1 stick of butter
1/4 cup of water
2 TBSP of sugar
3/4 cups of rum

Preheat oven to 325 F. Make sure to spray the bundt cake pan with oil. Mix the finely chopped walnuts with some brown sugar and pour it over the bottom of the pan.

Mix all the cake ingredients together. Then pour the cake mix batter over the walnuts. Bake for 45 minutes. Do not over bake as the cake will be dry and turn dark.

While the cake still has about 10 minutes left in the oven, start making the glaze. First slightly melt the butter in a pot and add in water and sugar. Let it simmer and add in the rum. Stir constantly and when you pour in the rum, turn off the fire in case it flames up from the alcohol.

When the cake is out of the oven, first pour about 1/3 of the glaze over the top of the cake (which will later become the bottom when flipped over). Allow to sit for a few minutes and then invert the cake onto a round serving plate. Poke holes in the cake with a fork and then drizzle the remaining rum glaze all over the top of the cake. I like to poke holes especially in the creased, indented areas as the glaze likes to run down those areas.

I know it is very tempting to eat right away but I would suggest waiting for the glaze to soak into the cake and for the cake to cool off. It will be worth the wait. Trust me!

Enjoy! Till next time...

Brownie Cheesecake Topped with Cherry Filling

Hope you are all having a great weekend. I was watching the Knicks vs Philly game earlier today and what a disappointment again!! What is going on Knicks?! Ever since they played the Boston Celtics last Sunday, they haven't turn back around this losing streak. :( (There really is a Boston curse!) This will be 5 losses in a row - really hoping for a miracle to happen tomorrow against the Chicago Bulls. Despite all this, I will not lose faith in the Knicks, especially Jeremy Lin. GOOO KNICKS!

So what do I decide to do after watching the Knicks lose? Bake! I decided to make cheesecake again as it is a great hit in my family and I have cream cheese left that I should really use up.

Today, I am making a Brownie Cheesecake topped with Cherry Filling. Look how amazing the color looks and trust me, it tastes even more amazing!

Look at all that gooeyness from the cherry filling oooozing over my perfect slice of cheesecake

Some of the ingredients

After taking out of the oven, you can see the layers through the glass

Finishing off with Cherry Topping

I get the first slice!

RECIPE:

1 package (19-21 oz) brownie mix (use 13x9 inch size pan) - extra ingredients as directed on package

4 packages of cream cheese

1 cup sugar

1 tsp vanilla extract

1/2 cup sour cream

3 eggs (this is in addition to the eggs needed in the brownie mix)

1 can of cherry filling

Preheat the oven to 325 degrees and spray the baking pan with cooking spray. Pour in the brownie mixture. (Follow the directions from the package). Bake for 25 minutes.

Prepare the cheesecake. Beat the cream cheese, sugar, vanilla extract on medium speed. Then add the sour cream and mix. After that add each egg, one by one slowly and mix on low speed. Pour mixture over the brownie.

Bake for 40 minutes. Let it cool and refrigerate at least 4 hours. Right before serving, top with cherry filling.

Note: The longer you refrigerate it, the better it will taste. Trust me as I had been impatient and it just doesn't taste the same as when you let it set. ;)

Stir-Fry Chinese Style Shrimp

Today is not just any ordinary Sunday - it is Superbowl Sunday! Not only that, it is also the weekend before I go to California (LA and Orange County). I will be visiting some friends and super excited to get away for a little bit!

Before I go, I decided to blog a little bit. I made a dish not too long ago but didn't get the chance to update. Here it is. I do not even know how to name this dish so I am calling it "Stir-Fry Chinese Style Shrimp!" If you can think of a better name, please do let me know! ;) This is a very common way to cook shrimp in the Chinese culture. By the way, I would recommend leaving the shells on the shrimp and cooking with it. It tastes better than when you take the shells off.

 

sliced ginger, scallions and onions

RECIPE
Serving: 4-5

1 lb shrimp (cut the tail and legs off)
some sliced ginger, thin, long slices
1 onion, sliced
1 tsp pepper
1 tsp salt
1 TBSP soy sauce
3 TBSP water
3 scallion heads, sliced slanted
1/2 tsp sugar

Cut the tail and legs off the shrimp. Leave the shells. Deveine the shrimp through the shells.

Heat 1 TBSP oil on high heat. Add the ginger and onion and stir fry for one minute. Add the shrimp and add salt and pepper on top of the shrimp. After 1-2 minutes, flip the shrimp one by one and cook the other side for 1-2 minutes as well. Add soy sauce, water, scallion heads, and sugar. Stir for 2 more minutes. It is now ready to be served.

Most easy way to make shrimp! :)

Spaghetti with Hot Dogs

I'm craving spaghetti and usually I have it with some sort of ground beef or ground pork but the ground meat is in the freezer and I do not have time to take it out to defrost. I looked in my fridge and what do I find? Hot Dogs! :) So I see a package of 6 hot dogs left and decided to use them all and make my own "Spaghetti with Hot Dogs". Many times, cooking is about substituting one thing for another. I am sure you have heard of the phrase "cooking is an art; baking is a science". It does stand true! I mean, you would have to run to the supermarket to get the baking soda you need to make that cake of yours.

So I also came across a very creative way to make Spaghetti with hot dogs, but for some odd reason, it is a little weird for me. I mean it is definitely cool but there was just something a little bit unsettling about what I came across but hey, I think this is a great idea during Halloween or for an event that involves little kids!! Still wanted to share though cause it is pretty different. :) So you basically thread uncooked spaghetti into tiny hot dogs and then cook them. 

This picture is from Very Culinary Site

 

Parmesan Cheese

Of course, any pasta sauce will do.

Hot dogs, half onion, and some garlic

You can see the steam coming out from noodles. I took the picture right after serving on plate. :) Easy and Delicious!

RECIPE

Serving about 6-8

1 box thin spaghetti (1 lb)

1/2 to 1 onion, diced

5-8 garlic, diced

6 hot dogs, diced or sliced

1 bottle pasta sauce (24 oz = 1 lb 8 oz)

2 TBSP red wine

2 TBSP heavy cream (optional)

1 tsp chicken flavor powder (optional)

dash of salt and pepper

2 TBSP Parmesan cheese 

Boil a pot of water and cook pasta. Add some salt and oil to the water and stir. In a separate large skillet, heat oil on high heat and saute onion and garlic. Then add the hot dogs and stir and saute for about 3-5 minutes. Add the pasta sauce and saute for 5 minutes. The heat will release all the flavors from the pasta sauce. (I recommend always heating the sauce before putting in the cooked pasta.) Then add red wine and heavy cream (optional) to the sauce as well and let it simmer. Pour in the cooked pasta. If you have chicken flavored powder, add that along with dash of salt and pepper. Sprinkle with 2 TBSP of Parmesan cheese and serve!