First of all, allow me to say PLEASE PLEASE PLEASE forgive my absence. Autumn is horrible for my allergies and I caught an actual cold on top of it. Bleh. I WILL be going back on local honey this weekend and visiting my allergist soon after if that doesn't fix me up.
Enough of that. This weekend I went to an early Halloween party. Some people in attendance had been asking me for treats so I brought a few things. I even let one of the ladies pick a liquor for some rum balls. Carla chose Black Strap Rum.
I put a lot of thought into what to pair with the rum and eventually decided on caramelized banana. First I cooked a cut up banana in a large skillet with 2 tablespoons of butter and 2 tablespoons of sugar. While that cooled I prepared a yellow cake batter (with sour cream, yum) for a 6" cake pan. I mashed the banana and mixed it in. In retrospect, I could have reduced the liquid (sour cream or sugar) in the recipe a little bit because the cake was very moist and clung to the pan when I went to unmold it. Of course, this wasn't a problem since it was all about to get smashed up for cake balls. I also could have reduced the leavening a little bit to account for the small pan size. I really pushed the amount of rum in these. I managed to get 8 tablespoons of liquid into them before I thought they might not hold together anymore. They had a nice warm bath in semi-sweet chocolate and then were left to cool.
The Black Strap Banana cake balls were met with many oooos and ahhhs. One particular person went back for a few ;-).
Things I'll change next time:
- use less liquid in the cake batter
- use less leavening (if i stick with the 6" pan)
- cut banana into coins rather than quarters, so that it cooks more evenly and mashes better
- cook one banana (cut up) in 2 tablespoons butter and 2 tablespoons sugar, about 2 minutes per side
- mash up banana and mix into yellow cake batter and pour into 6" pan, bake
- allow cake to cool and then mash it up
- add Cruzan Black Strap Rum, one teaspoon at a time until the mixture forms a nice ball that sticks together
- form mixture into balls (I use about 1 tablespoon for each)
- freeze on a cookie sheet lined with parchment paper
- melt chocolate and dip frozen balls into chocolate, return to parchment to cool
- top as you see fit, if you like