How to make TWINKIE RUM BABA from ONCE UPON A GRIND by Cleo Coyle

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The rum baba is basically a yeast or sponge cake fortified with an easy-to-make rum syrup. I grew up with an Italian version that included pastry cream in the center. That's why the Twinkie makes a great shortcut to a festive dessert, and a fun conversation piece for holiday trays.

Click here to download
this recipe as a free PDF.
Of course, you don't have to use Twinkies. You can always substitute thick slices of pound cake, brioche, or even challah. But don't skip the whipped cream, it's a must for full enjoyment of this dessert. 

Click here for a fast printable copy of this recipe or read the entire post by scrolling down or clicking here or on the "Read More" link below, and...

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries




Cleo Coyle's Twinkie Rum Baba 

(Baba au Rhum)

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

My readers may recall this offbeat dessert from my Coffeehouse Mystery Once Upon a Grind. Clare Cosi orders it from the comfort food menu of Babka's, a legendary New York eatery run by a barb-tongued woman, who may or may not be a ruthless killer. 


There are plenty of secrets for Clare to discover at Babka's, some shocking, some tasty. 

Today, I'm delighted to share the culinary secret behind making the perfect Twinkie Rum Baba...






Download Once Upon a Grind's
free Recipe Guide by 
clicking here







For a free PDF of this recipe that you can print, save or share, click here.




Cleo Coyle's 
Twinkie Rum Baba Recipe  

The Beverly Hills Italian restaurant Domo made this dessert famous, listing it on their menu as Twinkie alla Domo. Doesn't that sound elegant? 

It's level of sophistication will surprise you. The rum and vanilla in the syrup lifts the Twinkie to happy heights...while lifting your spirits. Yes, this is one dessert that brings plenty of joy!

~ Cleo

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Makes 10 Twinkies (there are 10 to a box)

Ingredients:


3/4 cup water
1/2 cup white, granulated sugar
1/3 cup good dark rum
1/2 teaspoon pure vanilla extract
10 Twinkies (1 box of Twinkies, regular or banana flavored)
Homemade Whipped Cream or Coconut Cream (recipes follow)


Directions: 

Step 1 - Make the rum syrup: Place water and sugar in a saucepan. Bring to a boil over high heat. Continue boiling for 5 full minutes. Remove from heat and allow to cool for 5 full minutes. Stir in 1/3 cup good dark rum and 1/2 teaspoon pure vanilla extract. This will yield a little over 3/4 cup of syrup.


Step 2 - Brush with patience: Cover plates with plastic wrap. Place 10 regular Twinkies (or banana Twinkies) on the plates leaving a bit of room between each. 


Use a pastry brush to generously brush the top and sides of the golden cakes. Repeat the brushing. Then set your timer for 5 minutes and wait for the syrup to be absorbed by the cake. Repeat this a few more times until most of the syrup is used up. This process may take as long as 20 minutes, but be patient! You want to give the cake time to absorb the liquid without losing its shape or integrity.

Step 3 - Chill, baby: Place the plates in your refrigerator for 1 hour or your freezer for about 20 minutes. This chilling will allow the cake to regain its solidity and allow you to gently transfer it to serving plates. Serve with whipped cream (recipe below) and, if you like, a few fresh raspberries or blackberries. 




HOMEMADE WHIPPED CREAM


Into a chilled metal, glass, or ceramic bowl, pour 1 cup very cold heavy cream (aka whipping cream). Add 2 tablespoons white, granulated sugar and about 1/2 teaspoon pure vanilla extract. Using an electric mixer with chilled beaters, whip until stiff peaks form. To store one or two days, dollop into a plastic container, cover, and refrigerate.


(Dairy-Free) COCONUT CREAM - For the free recipe PDF, click here.





Click here for the free
recipe PDF, and...



☕ ☕ ☕



Eat with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.



* * *




Our newest bestselling hardcover 
is now a bestseller in paperback!




Join amateur sleuth Clare Cosi 
as she sets out to caffeinate 
our nation's capital and solve 
a capital crime.

To buy now, click links for... 


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This culinary mystery includes 
more than 25 delicious new recipes! 
Get a free Recipe Guide by 

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by Cleo Coyle

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A Best of the Year Pick ~ Kings River Life 
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A Mystery Guild Selection 

*

Join coffeehouse manager Clare Cosi as she solves the crime against "Sleeping Beauty," opens secret doors (uptown and down), and investigates a cold case that's been unsolved since the Cold War.

*

Wonderful recipes are also featured
in Cleo's 14th culinary mystery, Once Upon a Grind including...


* Dairy-Free "Cinderella" Pumpkin Cake
* Dairy-Free Almond Milk Custard
* Caramel-Dipped Meltaway Cookies 
* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* Poor Man's Caviar
* Snow White Chocolate Mocha

...and many more recipes, including 
a guide to reading coffee grinds...

See Once Upon a Grind's 
Recipe Guide by clicking here.



*  *  *






Billionaire Blend:
A Coffeehouse Mystery

To buy now, click links for... 

See Billionaire Blend's
Recipe Guide by
 clicking here.


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The Coffeehouse Mysteries are bestselling
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Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


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See mini plot summaries 
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Book #1 of
which Cleo write under the name 
Alice Kimberly


Haunted Bookshop 
Mysteries

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mini plot summaries, by clicking here.


Or learn more about the books
and meet Jack Shepard,
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Comments and
Questions!


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for Cleo, click here and visit the 
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at her online coffeehouse.



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