This week I decided to make two different desserts. One I have made numerous times before (the rolls) and the other was my first time making it (rum cake), from scratch at least. 

The first thing that I made was the Rum Cake, but from scratch. I have made one before but it was a box mix with the homemade rum sauce. This cake was going smoothly up until I had to whip the egg whites…yikes. I have only done this MAYBE once before and I’m sure it went much like it did this time. The recipe suggested using a standing mixer, but I don’t have one (my birthday is march 1st so feel free to send me a nice kitchen aid mixer. I take refurbished items 😉). Since I don’t have this mixer I just used my hand mixer and I felt like I was mixing foreverrrrrrrr! The whites NEVER peaked up and it was oh so very disappointing. I eventually had to redo the whole process because I didn’t want to ruin the whole cake before I even put it in the oven. Thankfully, the second time went well and the cake ended up turning out pretty good. 

Here is the link to the original recipe:

Rum Cake (From Scratch!)

Here are a few pictures:
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The second thing that I made was caramel cinnamon rolls with pecans. This has been a hit since the very first time that I made them. Now, I did not make the dough from scratch, but I do plan on tying it at some point. I am definitely afraid to make doughs and crusts because you have to have some sort of perfection. I forgot to take a picture of all of the ingredients that I used to make this so please forgive me! I did capture most of the steps I did!

Here is the original link:
http://www.bhg.com/recipe/yeast-breads/creamy-caramel-pecan-rolls/?socsrc=bhgpin042312creamycaramelpecanrolls

Here are the pictures that I have:
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– Muffy

*remember to Trust the process