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Dark Rum Cake Balls

November 14, 2018

 With the popularity of cake pops and cake balls over the last few years, we love to add the option of adding some of these beauties to  your baking menu. This recipe uses our banana rum cake in a loaf form, but you can also use any regular baked 9 inch cake. We like the banana cake for its spice and nuts with the addition of a white chocolate ganache as the binding of the cake balls. We dip them in a dark chocolate rum ganache and garnish them with toasted pecans. They're nutty deliciousness. 

 

Banana Rum Loaf Cake

1/3 cup melted butter

2 bananas, mashed

2 tsp rum extract

2/3 cup sugar

2 eggs

2 tsp vanilla

2 cups Panhandle Milling Kamut® Khorasan Wheat All Purpose Flour

½  cup almond flour

1 tsp salt

1 tsp baking powder

½  tsp ground cardamom

1 cups walnuts, chopped fine

 

Directions:  Grease a 9-inch loaf pan and set aside.  In a stand mixer combine the melted butter, bananas, rum, sugar, eggs and vanilla on medium speed for 3 minutes.  Add the Panhandle Milling Kamut® Khorasan Wheat All Purpose Flour, almond flour, salt, baking powder and cardamom. Mix on low for 1 minutes. Increase speed to medium and mix 3 minutes, scraping sides well after 2 minutes. Fold in  chopped walnuts.  Preheat oven to 350°F and bake 35-40 minutes until internal temperature of 190°F. Remove from oven and allow to cool 20 minutes.

 

 

Spiced White Chocolate Ganache

12 oz white chocolate, chopped

4 oz heavy cream

½ tsp pumpkin pie spice

Place the chopped white chocolate in a metal bowl with the pie spice. Bring the heavy cream to a boil. Pour over the chocolate and whisk until the chocolate melts. Allow to cool until desired thickness.

 

Dark Rum Chocolate Ganache

16 oz dark chocolate, chopped

8 oz heavy cream

2 tsp rum extract

Place the chopped chocolate in a metal bowl with the rum extract. Bring the heavy cream to a boil. Pour over the chocolate and whisk until the chocolate melts. Allow to cool until desired thickness.