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Chocolate and Pecan Truffles

Chocolate and Pecan Truffles

Chocolate and Pecan Truffles

*24 ounces semi-sweet chocolate pieces

*1 cup heavy whipping cream

*2 ounces Pecan chips

*4 ounces Cocoa powder

 

In a heavy sauce pan bring cream to a boil.   Pour cream over chocolate pieces while stirring to melt and blend chocolate with cream until the mixture is dark and shiny and completely blended.

Chocolate blended with cream

Chocolate blended with cream

 

 

Stir in pecan chips, then remove from heat.

Stir in pecan chips

Stir in pecan chips

Let stand at room temperature until thickening, about 1 hour.  Place the truffle mixture in to a refrigerator for an hour or so, until you are able to roll a ball shape.  Scoop spoonful amounts of the chocolate mixture in to a bowl of the cocoa powder.  Gently roll the chocolate between cocoa powdered palms to form a round powdered ball.  Place on parchment paper or plate.  Roll a second time in cocoa powder.  Serve at room temperature.  Makes about 40 truffles.

Chocolate and Pecan Truffles

Chocolate and Pecan Truffles

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Rum Cake Recipe

Dutch Lake Guest House Bed and Breakfast Rum Cakes

Dutch Lake Guest House Bed and Breakfast's popular rum cake

Our Dutch Lake Guest House Bed and Breakfast rum cake recipe is our most requested recipe of all.  It’s been our tradition since we opened our doors in 2009, to serve a personal size rum cake with every meal!  And since I’ve gained a few pounds over the past year, I feel that now I’m legitimately able to share the recipe.

Dutch Lake Guest House Bed and Breakfast's kitchen sign

Dutch Lake Guest House Bed and Breakfast's kitchen sign

So here we go.  The recipe first came to us from my sister-in-law Nikki, so, among family, we call these treats “Nikki’s Rum Cakes”.  Thank you Nikki!!

Ingredients:

1 package yellow cake mix

1 package vanilla instant pudding

4 eggs

1/2 cup cold water

11/2 cup vegetable oil

1 cup dark rum, divided

Glaze:

1/2 cup butter

1/4 cup water

1 cup sugar

Preheat oven to 325 degrees.  Butter and flour 10 mini cake pans.  Set aside.

Butter and flour 10 mini cake pans

Butter and flour 10 mini cake pans

To make cake, in large mixing bowl combine cake mix, instant pudding, eggs, 1/2 cup cold water, oil, and 1/2 cup of the rum.  Beat at high-speed for 3 minutes.

Fill the 10 mini cake pans half full with the batter.  The cake batter will rise as it bakes.  Bake about 20 minutes, until a toothpick comes out clean.  Remove cakes from oven and let them cool for 15 minutes.

To make glaze:

In sauce pan over medium heat, melt butter.  Stir in the 1/4 cup water and 1 cup sugar; bring to a boil.  Boil 5 minutes, stirring constantly.  Remove pan from heat and stir in remaining 1/2 cup rum.

Glazing the rum cakes

Glazing the rum cakes

To complete cake:

Invert cake on to foil or wax paper.  Prick all over with toothpick.  Use pastry brush to brush gaze all over warm cake.  Allow cake to absorb glaze for 5 minutes.  Repeat brushing on glaze and letting cake absorb glaze until all glaze has been brushed on to cake.  Cakes may be frozen.

Prepare to fall in love!

Prepare to fall in love!

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