ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, SPICED RUM FROSTING AND CRACKED BROWN SUGAR BRITTLE
Steps:
- Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
- Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
- In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined.
- In a small bowl, combine the soymilk and vinegar and set aside.
- Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
- Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely.
- To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
- In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges.
- In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Yield: 2 cups.
- In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts.
- Ingredients and Directions
- Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.
SPICED RUM-NUT BRITTLE
Seasoned with cayenne pepper and cinnamon, this spicy microwave brittle packs its own heat and warms up holiday visitors. It also makes a superb stocking stuffer! -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1 pound.
Number Of Ingredients 12
Steps:
- Grease a 15x10x1-in. pan; set aside. , In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Microwave 2-1/2 minutes longer. Stir in the cashews, pecans, butter, cinnamon, cayenne, salt and nutmeg. , Microwave, uncovered, on high for 2 minutes or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and extracts until light and foamy. Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces; store in an airtight container.
Nutrition Facts : Calories 263 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 267mg sodium, Carbohydrate 46g carbohydrate (43g sugars, Fiber 1g fiber), Protein 2g protein.
SPICED ALMOND BRITTLE
I like sending homemade goodies to family and friends. When I couldn't decide between brittle and spiced nuts, I combined the two into one treat. One batch fills up about six gift tins.-Leslie Dixon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/4 pounds.
Number Of Ingredients 11
Steps:
- Line a 15x10x1-in. pan with parchment. (Do not spray or grease.), In a large heavy saucepan, combine sugar, water, corn syrup and salt. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage). , Stir in almonds, butter and seasonings; cook until thermometer reads 300° (hard-crack stage), stirring frequently, about 8 minutes longer., Remove from heat; stir in baking soda. (Mixture will foam.) Immediately pour onto prepared pan, spreading as thin as possible. Cool completely., Break brittle into pieces. Store between layers of waxed paper in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
FRAGRANT INDIAN BRITTLE
This delicious and slightly exotic Indian-influenced candy incorporates a blend of cashews, pistachios, and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom.
Categories Candy Nut Dessert Cocktail Party Almond Cashew Pistachio Spice Poker/Game Night Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 4 to 5 dozen pieces
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 300°F. Lightly oil 2 (16- by 12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface.
- Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife.
- Bring sugar, honey, corn syrup, water, crushed cardamom seeds, and salt to a boil in a 4- to 5-quart heavy pot over moderately high heat, stirring occasionally, then boil, stirring occasionally, until mixture registers 350°F on thermometer, about 9 minutes.
- Add nuts and cook, stirring constantly with a wooden spoon, until mixture returns to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to 1/4 inch thick (use caution; mixture will still be hot). If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment sheets) and warm brittle in oven 5 minutes to soften, then continue rolling to 1/4 inch thick.
- Cool brittle until firm enough to hold its shape but still pliable, 2 to 5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 1/2-inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines. Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces.
- Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.
SPICED RUM BRITTLE
Spicy and sweet this brittle that I found on line at Taste of Home has it all and to make it even better - easy made in the microwave. Cook time is cooling. Guessed at amount
Provided by Bonnie G 2
Categories Christmas
Time 55m
Yield 1 pound, 8 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 15"x10"x1" pan.
- In 2 quart microwave safe bowl combine sugar and corn syrup and microwave on high uncovered for 3 minutes, stir. Microwave 2 1/2 minutes longer and stir in butter, cashews, pecans and spices.
- Microwave on high for 2 minutes until turns a dark amber color, mixture will be very hot.
- Immediately stir in Extracts and Baking Soda, until light and foamy. At once pour into prepared pan, spreading with metal spatula.
- Cool completely then break into pieces and store in an airtight container.
Nutrition Facts : Calories 259.8, Fat 9.4, SaturatedFat 1.5, Cholesterol 1.3, Sodium 266.2, Carbohydrate 45.4, Fiber 1, Sugar 31.4, Protein 2
NUT BRITTLE
Provided by Food Network Kitchen
Categories dessert
Time 19m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
- Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.
SPICED MICROWAVE NUT BRITTLE RECIPE
Need an easy microwave nut brittle recipe for the holidays? My Food and Family has you covered with our Spiced Microwave Nut Brittle Recipe. Make this microwave nut brittle in a snap and share it with family and friends as a holiday gift.
Provided by My Food and Family
Categories Home
Time 10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Microwave sugar and corn syrup in large microwaveable bowl on HIGH 5 min., stirring after 3 min.
- Add nuts, pumpkin seeds, orange zest, vanilla and cinnamon; mix well. Microwave 2 min. or until golden brown.
- Add butter and baking soda; stir until butter is completely melted and mixture is well blended.
- Pour onto rimmed baking sheet; cool until firm. Break into pieces.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0.5249 g, Sugar 0 g, Protein 1 g
RUM-GLAZED SPICED PECANS
Make and share this Rum-Glazed Spiced Pecans recipe from Food.com.
Provided by lazyme
Categories Nuts
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper.
- To make the spice mix, place the spices in a small bowl and mix to combine.
- To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
- Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
- Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.
BUTTERED RUM BRITTLE RECIPE BY TASTY
The rich flavors of butter and rum in a sweet, crunchy treat. And it takes less than 30 minutes to make! Serve it your next holiday party or give it away as a gift, if you can keep yourself from eating the whole batch.
Provided by Betsy Carter
Categories Desserts
Time 17m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line a rimmed baking sheet with a silicone mat.
- In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
- Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
- Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
- Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10-15 minutes.
- Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
- Enjoy!
Nutrition Facts : Calories 102 calories, Carbohydrate 23 grams, Fat 1 gram, Fiber 2 grams, Protein 0 grams, Sugar 24 grams
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