Jennifer Moorman's Blog, page 6

Rum Cake

RUM CAKEContinuing with the adventure to cook my way through THE BAKER'S MAN, today we're whipping up Chapter 2: Rum Cake.

Sometimes your best friend knows exactly what you need when your heart breaks like peanut brittle. Other times, a night of innocent encouraging turns into an accidental disaster in the kitchen, courtesy of a bottle of rum and an enchanted ingredient.

And instead of Anna and Lily creating a deliciously sweet rum cake, the recipe causes something else entirely to pop out of the oven.

Has your Bestie ever talked you into something crazy?

Rum Cake

Serves 12 to 14

Ingredients

For the cake:

1 cup unsweetened cocoa powder, plus more for dusting the pan (see note)1 cup freshly brewed coffee

½ cup dark rum*1 cup unsalted butter, cut into small pieces

2 cups sugar2 cups all-purpose flour1 ¼ teaspoons baking soda½ teaspoon salt2 large eggs½ cup buttermilk1 teaspoon vanilla extractConfectioners’ sugar, for dusting (optional)

For the chocolate rum icing:

2/3 cup semisweet chocolate morsels 2 tablespoons butter2 tablespoons milk or half-and-half, plus more as needed2 tablespoons dark rum*

Directions

1. Prepare the cake: Preheat oven to 325 F. Spray a large Bundt pan (12-cup) with baking spray or grease with oil and dust with flour or cocoa powder. If your Bundt pan is smaller, only fill your pan ¾ way to the top.

2. Place coffee, dark rum, butter, and cocoa powder in a saucepan over medium heat. Whisk gently until the butter is melted. Remove from the heat and add the sugar, stirring until dissolved. Set aside to cool.

3. Place the flour, baking soda, and salt in a large bowl and whisk ingredients together.

4. In the bowl of a stand mixer or using a hand mixer, mix together the eggs, buttermilk, and vanilla. When the chocolate mixture has cooled, turn the mixer on low and gently pour chocolate into the egg mixture.

5. Add the flour mixture, and mix only until combined.

6. Pour the batter into the prepared pan, and bake for 40–50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Place on wire rack to cool.

7. Prepare the chocolate rum icing: Melt the chocolate morsels in a small saucepan over low heat, stirring constantly. When chocolate is melted, add butter, milk, and rum. Whisk together, and simmer for 5 minutes, stirring constantly. Add more milk to thin the sauce, if necessary. Remove the sauce from the heat and allow to cool slightly.

8. When the cake has cooled, invert it onto a wire rack placed over parchment or wax paper. Or place on cake plate for easy serving. Drizzle with chocolate rum icing.

*Rum can be substituted with equal amounts water, fruit juice, apple cider, or rice vinegar. These flavors won’t come through the chocolate, which is a much stronger flavor, but you need the liquid.

Ready for your next baking adventure through fiction? What happens if you create a man out of dough? Grab your copy of The Baker's Man today and find out!

Chocolate Chip Quinoa Energy Bars

Are you ready for a treat your body will thank you for?

These Chocolate Chip Quinoa Energy Bars were featured in This Inspired Life Magazine and they are easy to make and the perfect on-the-go snack to keep on hand for those times you're craving something crunchy and a little bit sweet.

This Inspired Life Magazine highlights a community of creatives who share their art, writings, crafts, recipes, and hearts. You’ll find these pages offer a wonderland of imagination, heart, and soul. The magazine’s mission is to inspire readers with stories of hope and encouragement and to spark the creative spirit in all of us.

Grab a copy today and whip up these delicious bars!

Chocolate Chip Quinoa Energy Bars

Ingredients

1 cup almonds chopped

1 cup quinoa flakes or rolled oats

1/4 cup sesame seeds

1/4 cup hemp seeds or sunflower seeds

1/4 cup chia seeds or ground flaxseeds

1/2 cup honey or maple syrup

1/2 cup coconut palm sugar or sugar of choice

1/2 cup craisins

1/4 cup coconut oil

1/2 teaspoon sea salt

2 teaspoons vanilla extract

2 cups millet puffs, quinoa puffs, or puffed rice cereal

1/2 cup chocolate chips

How to Make

Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper, allowing the paper to extend over the side. Set aside. Line a baking sheet with parchment paper. Spread almonds, quinoa flakes, sesame seeds, hemp seeds, and chia or flax seeds on the baking sheet and bake for 10 minutes. Transfer to a large bowl. Meanwhile, place honey or maple syrup, coconut palm sugar, coconut oil, and sea salt in a saucepan. Bring to a boil and reduce to a simmer. Cook for about 5 minutes, or until thickened. Remove from heat, and stir in vanilla. Allow to cool slightly. Pour sugar mixture over the quinoa flakes, and stir in millet puffs, craisins, and chocolate chips. Stir well, and pour into prepared baking dish in an even layer. Place a piece of parchment paper on top of the mixture and press down to flatten. Let stand at room temperature for 2 hours. Invert from pan and cut into 16 bars.

Peanut Brittle

PEANUT BRITTLEMy daddy and I used to make this together when I was a little girl. He loved this stuff! I'd describe the flavor as toffee + caramel + peanuts with a hard candy crunch.

This recipe is inspired by THE BAKER'S MAN (chapter 1). My daddy and I used to make this in the microwave, and if you can believe it, it turned out every time! This version is a bit "fancier" and uses a candy thermometer, but the ingredients are still the same simple ones.

Do you have childhood favorite recipe?

Peanut Brittle

Prep Time: 10 mins

Cook Time: 20 mins

Additional Time: 30 mins

Total Time: 1 hour

Ingredients

1 cup white sugar

½ cup light corn syrup

¼ cup water

¼ teaspoon salt

1 cup peanuts

2 tablespoons unsalted butter, softened

1 teaspoon baking soda

Directions

1. Measure all ingredients before starting.

2. Grease a large rimmed baking sheet. Set aside.

3. Combine sugar, corn syrup, water, and salt in a heavy 2-quart saucepan over medium heat.

4. Stir until sugar is dissolved and the mixture comes to a boil, about 5 minutes.

5. Stir in peanuts, and set a candy thermometer in place. Continue cooking, stirring occasionally, until the temperature reaches 300 to 310 degrees F (150 to 155 degrees C).

6. Remove from the heat. Quickly stir in butter and baking soda, then immediately pour mixture onto the prepared baking sheet. Quickly use 2 forks to lift and pull the mixture into a 12 x 14-inch rectangle. Let cool until completely firm, at least 30 minutes.

7. Gently break peanut brittle into pieces.

Ready for your next baking adventure through fiction? What happens if you create a man out of dough? Grab your copy of The Baker's Man today and find out!

Voting Is Open!

VOTING IS OPEN!!!

I'm super excited to announce that not 1 BUT 2 of my book covers have been selected to be part of the Bedside Reading's 2023 Cover Awards!

2 Covers:

⭐️ THE BAKER'S MAN

⭐️ THE NECESSITY OF LAVENDER TEA

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Voting opens today and runs until April 16. I'd love for you to vote for your favorite cover, and either of my books as your favorite choice is a win for me.

Thank you for supporting me and Bedside Reading, as well as all of the other wonderful authors!!!

Amortentia Love Potion

LOVE POTION! Amortentia love potion, to be precise! And the most powerful love potion in existence. Inspired by Harry Potter and the Half-Blood Prince.Amortentia smells differently to everyone, according to what attracts them.

What would Amortentia smell like to you? Would you draft this potion?

Amortentia Potion

Cast a spell on the object of your affection with this Harry Potter inspired Cherry White Hot Chocolate.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 Servings

Calories: a gazillion lovely ones

Ingredients

1/2 cup 2% milk*

1 Pint vanilla ice cream

1/3 cup peppermint mocha coffee creamer

1/2 cup white chocolate chips

1/2 cup frozen dark cherries

Pink/Red food coloring

* non-dairy options are great for this too!

Instructions

1. Add the ice cream to a sauce pan and melt on medium heat.

2. Pour in the milk and creamer.

3. Sprinkle in the white chocolate chips.

4. Add the cherries.

5. Add a drop of red food coloring.

6. When the frozen cherries are warmed up either use an immersion blender to blend the mixture or pour the whole thing in a blender.

7. Once the drink is completely blended, pour into two glasses.

Ready for your next baking adventure through fiction? What happens if you create a man out of dough? Grab your copy of The Baker's Man today and find out!

Gillyweed

Gillyweed doesn't exist outside of Harry Potter's magical world, but this concotion gives you the illusion of "slimy, grey-green rat tails" and tastes a whole lot fresher too! Who wants rat tails anyway?

This recipe is inspired by Harry Potter and the Goblet of Fire.

If given a potion that would give you gills and webbed toes and allow you to breathe underwater, would you drink it?

Gillyweed

Level: Easy

Total: 30 min (if using cooling time)

Active: 15 min

Yield: 8 cups

Ingredients

1 English cucumber

1/2 cup mint sprigs

2 limes

1/2 gallon (8 cups or almost 2 litres) flat or sparkling water

Directions

Using a vegetable peeler, peel the cucumber lengthwise, reserving both peel and the flesh until you reach the seedy middle, then stop. Peel the zest from the limes into curls or strips. Juice the limes and reserve. Add cucumber peel, springs of mint, and lime juice and zest to a large pitcher, then add cold water to top. The longer the fruit steeps in the water, the more flavor is infused. If using flat water you can allow the ingredients to mingle in the fridge for 30 minutes. If using sparkling water, serve immediately to retain the carbonation.Ready for your next baking adventure through fiction? What happens if you create a man out of dough? Grab your copy of The Baker's Man today and find out!

S'mores Cupcakes

One of my favorite treats when the weather is cold and there's a campfire nearby is a S'mores. The gooey toasted marshmallow and melty chocolate sandwiched between crunchy graham crackers—yes, please!

How about this fun version of a favorite winter treat? All the flavors you love of a S'mores baked into a delicious soft cupcake!

S'mores Cupcakes

Level: Easy

Total: 50 min (plus cooling time)

Active: 25 min

Yield: 9 cupcakes

Ingredients

Cupcakes

¾ cup all-purpose flour

½ cup graham cracker crumbs

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon kosher salt

¼ cup plus 1 tablespoon vegetable oil, divided

¾ cup granulated sugar

1 egg

¾ teaspoon vanilla extract

½ cup buttermilk

2 tablespoons boiling water

2 tablespoons dark cocoa powder

Marshmallow Topping

3 egg whites

¾ cup granulated sugar

¼ teaspoon kosher salt

½ teaspoon vanilla extract

12 squares milk chocolate, optional

Directions

1. For the cupcakes: Preheat your oven to 350°F, and a line muffin tin with liners.

2. Whisk together the flour, graham cracker crumbs, baking soda, baking powder, and salt in a medium bowl.

3. Beat together ¼ cup of vegetable oil with the sugar, egg, and vanilla in a large bowl until light and fluffy, about 2 minutes, scraping down the bowl about halfway through.

4. Add about a third of the dry ingredients into the sugar and oil mixture, and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water.

5. Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside.

6. Pour about 2 tablespoons of the graham cracker cake batter into each cupcake liner followed by 2 tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect.

7. Bake cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature.

8. For the marshmallow topping: Whisk together the egg whites, sugar, and salt in a large metal or glass bowl or the bowl of your stand mixer, and place it over a saucepan containing about 1 inch of simmering water. Cook the egg whites, whisking frequently, until they reach 160° F, about 4 to 5 minutes.

9. Remove the bowl from the heat, and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form, about 4 to 5 minutes. Whip in the vanilla extract, then transfer the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake.

10. Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. If desired, garnish with a piece of milk chocolate.

11. Store the cupcakes in the fridge for up to 3 days, letting them sit at room temperature for about 30 minutes to soften up before eating.

Ready for your next baking adventure through fiction? What happens if you create a man out of dough? Grab your copy of The Baker's Man today and find out!

Triple Chocolate Muffins

Anybody up for dessert for breakfast?! I don't know about you, but I never turn down chocolate. Never ever.

These Triple Chocolate Muffins are decadent, dense, and extra in all the best ways thanks to rich chocolate bars, dark cocoa powder, and dark chocolate chips. In case you're wondering, yes, these are August Gloop approved!

Triple Chocolate Muffins

Yield: 16—18 muffins

Ingredients

1 ½ cups vegetable oil

1 cup granulated sugar

¾ cup firmly packed light brown sugar

3 large eggs

¼ cup unsalted butter, melted

½ cup sour cream or yogurt

2 teaspoons vanilla extract

½ teaspoon distilled white vinegar

3 cupes all-purpose flour

¾ cup plus 1 tablespoon cocoa powder

3 ½ teaspoons baking powder

1 teaspoon kosher salt

¾ teaspoon baking soda

½ teaspoon instant espresso powder

1 ½ cups buttermilk

2 ½ cups 63% cacao dark chocolate chips, divided

½ cup heavy whipping cream

Garnish: flaked sea salt

Directions

1. Preheat oven to 425F. Line 2 muffin pans with muffin liners.

2. In a large bowl, whisk together oil, sugars, eggs, and melted butter until well combined, 2 to 3 minutes. Add sour cream, vanilla, and vinegar, and stir until combined and smooth.

3. In a medium bowl, sift together flour, cocoa, baking powder, kosher salt, baking soda, and espresso powder. Add half of flour mixture to oil mixture, and stir. Add buttermilk, and stir until combined. Add remaining flour mixture. Stir until just combined.

4. Fold 1 cup chocolate chips. Fill each prepared muffin cup with ¼ cup batter. Sprinkled ½ cup chocolate chips on top of batter.

5. Bake for 5 minutes. Reduce oven temperature to 350F, and bake until wooden pick inserted in center comes out with a few moist crumbs, 13–15 minutes more. Repeat until all batter is used.

6. In a small microwave-safe bowl, heat cream and remaining 1 cup chocolate chips on high for 45 seconds; stir. Heat on high for 15 seconds, and whisk together until smooth. Drizzle on top of muffins, and garnish with sea salt, if desired. Refrigerate in airtight container for up to 3 days.

Ready for your next adventure? Grab your copy of The Baker's Man today!

Spiced Eggnog Oatmeal Cream Pies

Spiced Eggnog Oatmeal Cream Pies for the win! Yes, the are holiday-flavored, BUT you can swap out the eggnog for your favorite coffee creamer flavor or milk.

I found a delicious oat milk cookie butter flavor recently and remade the recipe—fabulous!

Spiced Eggnog Oatmeal Cream Pies

For the Cookies

1 1/2 c all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2/3 c old-fashioned oats

3/4 tsp baking soda

1/2 tsp salt

1/2 c unsalted butter, room temp

1 c packed brown sugar

2 tbsp eggnog, at room temperature

1 large egg, at room temperature

1 tsp pure vanilla extract

For the Eggnog Buttercream Filling

10 tbsp unsalted butter, room temp

2 c confectioners’ sugar

3 tbsp eggnog, at room temperature

1/4 tsp pure vanilla extract

pinch each salt, ground cinnamon, and ground nutmeg

Directions Make the cookies: Whisk flour, cinnamon, nutmeg, oats, baking soda, and salt together in a medium bowl. Set aside. Using a mixer, beat butter and brown sugar together on medium-high until creamed, about 2 minutes. Add egg, eggnog, and vanilla, and beat on high until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add flour mixture to the wet ingredients and mix on low until combined. Dough will be very sticky. Cover dough tightly, and chill in the refrigerator for at least 2 hours. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside. Scoop chilled dough, about 1 heaping tbsp, and place 3 inches apart on baking sheets. Bake for 11–12 minutes, or until very lightly browned around the edges. The centers will look very soft. Remove from the oven, and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Make the buttercream filling: Using mixer, beat softened butter on high until creamy, about 1 minute. Add confectioners’ sugar and beat on medium for 1–2 minutes. Pour in eggnog and vanilla, and add a pinch each of cinnamon, nutmeg, and salt. Beat on high for 2–3 minutes until fluffy. Smear cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up. Cover and store leftover cookies at room temperature for up to 1 day. Or store in the refrigerator for up to 1 week to keep the creamy filling fresh. Ready for your next adventure? Grab your copy of The Baker's Man today!

Maple Pound Cake

Hope Magazine is highlighting my Maple Pound Cake! Warm maple flavors and a rich glaze makes this moist, tender cake perfect for the cool weather.

This is a great recipe for using that Bundt pan that's been sitting around waiting for you to notice it. Don't have a Bundt pan? No problem! You can bake this recipe in a traditional loaf pan too.

Head to Hope's website for the full recipe! Click HERE or the on the image above!