I swear by the time dessert time rolled around last night I was plum happy to bury my face in this little coconut pineapple rum ball and I enjoyed every alcoholic crumb full of it too. In fact eating more than one at a sitting might nix driving or operating any kind of machinery because for certain you'll blow more than a point 08. Geez, may I shoulda' had 2 and it would have got me out of operating the dishwasher. LOL
For someone who cooks as much as I do and who's spent the better part of her life in the kitchen, failures still occur from time to time and they're not taken lightly. I mean, you'd think someone that's been cooking in some form or another since she could reach the kitchen counter with the help of a chair would know a thing or two about what's going to be good and what isn't. I love trying new recipes and since yesterday was our anniversary, I planned something that I thought we'd enjoy and was original to both of us. Of course I had every intention of posting it and can give you a preview of the plate, but you'll not be finding the recipe on this site anytime soon.
Described as one of the national dishes of Germany, Sauerbraten is a roast marinated in a mixture of wine, vinegar, onions, herbs and spices for 3 whole days, before it hits a braising pot. After braising in the same mixture for many hours, the tender rump roast is removed and ginger snaps, and more sugar added to the marinade as it is made into a thick rich gravy. Sounds kinda' good right? Ya, that's what I thought too but alas I hated the taste.
The Big Guy, however, will eat anything but peas so he gamely had 2 helpings and made the rest of it into 2 crammed full containers for his lunch the next couple of days. What can I say, but this is the lovely man I married who also enjoys a big bowl of menudo every Saturday morning for breakfast as well as beef cheeks, heart, tongue and liver of any kind. Baaaahhh.
Now, if you're still with me, I mentioned way back at the start of this post the saving grace of our celebratory dinner was this wonderfully easy to prepare and incredibly tasty take on Pina Colada cake; however, instead of making one large cake, I constructed 12 individual taste bombs instead.
The cake is a mere mix that uses light rum instead of water as the liquid. Baked in jumbo muffin pans or in my case individual 8 ounce aluminum foil cups, when the cakes have cooled they remain in the pans and are soaked in a mixture of rum and Coco Lopez cream of coconut. Refrigerated for several hours or even overnight, they're removed from their pans, rolled in toasted coconut then each topped with a spoonful of crushed pineapple and crowned with whipped cream garnished with a touch more toasted coconut.
They're mind blowing incredibly delicious rummy yummies for your tummy and certainly saved my bacon. Oh, speaking of saving bacon, a person who shall remain nameless forgot about said 11th anniversary but redeemed himself big time last night. He came home with not one, but two lovely little boxes of truffles, that's a whole dozen of 'em people, along with a gushy card and 2 tickets for an upcoming KD Lang concert at the University. Sweet eh?
Pina Colada Cupcakes (adapted from Gulfshore Delights, The Junior League of Ft. Myers)
1 package yellow cake mix (I used Duncan Hines ..is there any other kind?)
2/3 cup light rum
3 large eggs
1/2 cup butter, softened
1 – 15 ounce can Coco Lopez (cream of coconut)
1/3 cup light rum
1 – 8 ounce can crushed pineapple well drained
Whipped Topping or Whipped Cream
1 cup coconut, toasted
Preheat oven to 350. Spray 12 jumbo muffin cups with cooking spray and set aside. Using an electric mixer, combine cake mix, rum, eggs and softened butter. Beat at medium speed for 5 minutes. Distribute evenly between muffin cups and bake for 20 to 25 minutes or until toothpick comes out clean. (The cakes may fall but don’t worry – they’ll be fine). Leave cakes in pan and cool on wire rack. Meanwhile combine cream of coconut and rum together. Poke a few small holes into each cake with a skewer, then pour rum/cream of coconut mixture slowly on top of each cake, distributing evenly between the 12 cupcakes. Cover and refrigerate for several hours or overnight. Before serving, carefully remove chilled cakes from muffin tins and roll sides of cupcakes into toasted coconut. Top each cake with a spoonful of crushed pineapple, followed by a mound of whipped cream. Garnish with more toasted coconut. Makes 12 servings.
Note – may be made in a 9 x 13 inch pan (bake for 35 minutes). When cake has cooled slightly poke holes in top with a skewer, then pour cream of coconut rum mixture over top of warm cake, then cover and refrigerate. Top cake with crushed pineapple, followed by whipped topping and garnish with toasted coconut. Keeps well in refrigerator for 3 or 4 days. Download Pina Colada Cupcakes