For a little pastry background, the typical rum baba is 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. |
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
|
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.
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
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.
~ Cleo Coyle
Learn more about us here.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here.
"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review
"A gripping and entertaining mystery"
Our bestselling hardcover is
🍴
Clare Goes to Washington!
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.
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.
☕
Eat (and read) with joy!
~ Cleo Coyle
New York Times bestselling author
of The Coffeehouse Mysteries
of The Coffeehouse Mysteries
Alice and Marc in Central Park.
Together we write as Cleo Coyle.
Learn more about us here.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here.
A "Best Book of 2018!"
--Suspense Magazine
"A magnificent cold case
mystery." ~ Fresh Fiction
mystery." ~ Fresh Fiction
"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."
—Midwest Book Review
☕
Our NEW Coffeehouse Mystery!
Amazon * B&N
IndieBound * BAM
"A gripping and entertaining mystery"
--Library Journal (Starred Review)
*
"Penetrating insights" --Kirkus Reviews
*
"Sure to delight" --Publishers Weekly
☕
Our bestselling hardcover is
now a bestseller in paperback...
3 Best of Year Lists
Top 10 Mysteries for Book Clubs 2017
Mystery Guild "Most Wanted" Selection
Mystery Guild "Most Wanted" Selection
🍴
This culinary mystery includes
more than 25 delicious recipes!
To get the Free Recipe Guide:
Click Here.
more than 25 delicious recipes!
To get the Free Recipe Guide:
Click Here.
* * *
Join amateur sleuth Clare Cosi
as she sets out to caffeinate
our nation's capital and
solve a capital crime.
as she sets out to caffeinate
our nation's capital and
solve a capital crime.
