Electric Lunchbox #94: Apple Rum Cake

Apple. Rum. Cake.

Apples were on sale this past few weeks so I had bought my fair share. Actually MORE than my fair share that I had to dehydrate some to save them from going bad.

So I thought about making apple torte (https://athomewiththeresa.com/2020/11/27/apple-cream-torte/). But then someone mentioned apple cake with rum…so off to testing I went! I was told that spiced rum works best but I only had Bacardi so I used that. It worked!

You can definitely taste the rum in this cake. Which I like, but feel free to lessen the amount if you have to. Or replace it with apple juice to make it kid friendly.

Hope you like this recipe!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/4 cup butter

1/3 cup brown sugar, packed

1-2 tablespoons Bacardi rum

1/2 teaspoon vanilla extract

1 large egg

1/2 cup unbleached all purpose flour

1/2 teaspoon baking powder

Pinch of salt

1 big apple, peeled and chopped

3 ELB cups water for base

Procedure:

1. Spray the big ELB bowl with nonstick spray. Set aside.

2. Melt butter in a microwave safe dish.

3. In a medium sized bowl, pour melted butter,

4. Brown sugar,

5. Rum,

6. Vanilla,

7. Egg,

8. Mix everything well together.

9. Add four,

10. Baking powder,

11. Salt,

12. Mix until no more trace of dry flour remains and the ingredients are well combined.

13. Gently fold in chopped apples. Make sure to try and coat the apples with the batter.

14. Pour into prepared ELB bowl. Cover with foil and set onto the ELB base,

15. Place 3 ELB cups water in the base, cover and let steam until it shuts off , about 1 hour.

16. Carefully open the ELB and check the cake for doneness. Poke the center with a skewer. It should come out clean.

17. Enjoy warm or cold! A scoop or 2 of ice cream would be great with this too!

18. Enjoy!

Electric Lunchbox #76: Pumpkin Flan Cake

Fall. Pumpkin. Flan. Cake.

I’m still on my pumpkins recipes! And don’t forget my love for flan. This recipe is a combo of both, a play on the classic Choco Flan cake, autumn/fall style!

It did turn out really good, I must say. I made sure the flan layer is thicker, and this time I used a ready made “cajeta” for the caramel, just because it was staring at me when I opened the pantry looking for condensed milk.

The cake starts with a yellow cake mix, doctored with pumpkin puree and pumpkin pie spice. Ta-da! Pumpkin Spice Cake!

Another interesting thing about this recipe is that you place the cake layer over the cajeta, and the flan layer last. In the process of baking/steaming, the flan and cake reverses, and you’ll end up with a cake topped with a flan topped with cajeta. How awesome is that?

Like all my recipes, I hope you’ll like this! it is not too sweet, super tasty and perfect with a hot cup of coffee or tea!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Topping:

2 tablespoons caramel topping (I used Cajeta)

Cake:

1 cup yellow cake mix

1 teaspoon pumpkin pie spice

3 tablespoons canola oil

1 large egg

1/2 cup canned pumpkin puree

Flan:

1/2 cup condensed milk

1/2 cup whole milk

2 large eggs

1 teaspoon vanilla extract

3 ELB cups water in base

1. Grease the large ELB bowl. Pour the caramel topping in the bowl and set aside.

2. Cake: Mix all ingredients in a small bowl until combined. Pour into big bowl with caramel.

3. Flan: Mix all ingredients in a small bowl until well mixed. Pour over the cake batter.

4. Cover bowl with foil and set on the ELB base. Pour 3 ELB cups water in the base. Cover and let steam until it shuts off, about an hour.

5. Carefully open the ELB and check the cake for doneness by piercing with a skewer. It should come out clean. Add more water and steam a little more if needed.

6. Cool cake completely on a wire rack. Chill at least a couple of hours, or until cold.

7. Run a knife along the edges, and invert onto a serving dish. Add more cajeta before serving, if desired.

8. Enjoy!!

Electric Lunchbox #58: Pumpkin Flan

Flan!

Another recipe for flan? You bet!

This time it’s pumpkin flavored …because, well…PUmPkIN! 🎃 It’s kind of the fall season here in Southern California, according to the calendar, despite what the upper 100+ temperature is trying to tell you – and fall equals pumpkin to a lot of us!

This recipe makes a thick flan enough to serve 4-6 people.

Let me tell you what though, canned pumpkin has been hard to find recently, at least where I live. I had to go to 4 stores to find a can and they now cost me $4 each (they are usually about $1-$2 each). If there is a shortage of pumpkin, I just want to make sure I get this recipe right before I ran out!

Flan de calabaza is a staple in latin countries. You should try this recipe at least once and see how you like it! I know I love flan and that goes for every variation of it! The bonus dose of vitamins from the pumpkin might just convince you to keep making this! 😊

My husband isn’t a fan of the caramel layer so I minimized the amount to just enough to coat the flan. Feel free to double the amounts of the sugar and water to get more caramel yumminess with your flan.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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See Itaki’s offerings here! https://www.itakico.com/theresa

Caramel:

1/4 cup sugar

1 teaspoon water

Flan:

1 tablespoon sugar

3/4 teaspoon pumpkin spice (or 1/4 teaspoon each of cinnamon, allspice, nutmeg and a dash of cloves)

1/2 cup condensed milk

1/2 cup evaporated milk

2 eggs

2 oz cream cheese, at room temperature

1/2 cup canned pumpkin puree

Pinch of salt

1/2 teaspoon vanilla

Procedure:

1. Mix together caramel ingredients in the big bowl of the ELB. Heat over low heat until caramelized, swirling constantly to avoid burning. It’ll take about 5-7 minutes. Set aside to cool.

2. Place all the flan ingredients in a blender and blend thoroughly. Make sure the cream cheese is dissolved in the mixture.

3. Pour flan mixture over caramel and cover with foil.

4. Set on the ELB base and pour 3 ELB cups of water to the base.

5. Cover and let steam until it shuts off, about 1 hour.

6. Carefully open the ELB and check the flan. It should look set, not jiggly.

7. Cool completely on a wire rack and refrigerate until cold, overnight if possible as it gives the flan a chance to really set and the flavors to meld.

8. Run a knife along the sides of the bowl to release the flan. Invert onto a serving dish.

9. Serve cold. Enjoy!

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Electric Lunchbox #36: Mama Tuca’s Lentils

My mother-in-law is a wonderful cook! Lucky for me, she is always more than happy to teach me how to prepare Peruvian food whether in her kitchen in Lima, or mine in Orange County. She is very kind and gentle but strong and determined. She likes to go out on her own, fearless, and discover places. I grew up more sheltered, more scared, careful of the outside world. I remember once when she was vacationing here in the US, my husband and I came home from work and she was gone…we had to go and drive our cars to look for her all over our city. I found her walking by Trader Joe’s, arms full of grocery bags with treasures she found to make a meal. She is good at substituting and making a new dishes.

When we were in Peru, breakfast is usually turkey, cheese, ham sandwich, with fruit juice and my essential, coffee. Lunch is the biggest meal, and she would always prepare a salad to go with it. Everything tasted really good. This is one of those recipes. Healthy and easy to make, it quickly became a staple as both my husband and my son likes it.

I adapted it to the ELB, substituting garlic and onion powder for the real thing as we will not be sautéing it. If you have a red bell pepper and aji amarillo, please use that instead of the paprika and turmeric I used. I just used those as it is something we are all familiar with and probably have in our pantry already. When mama Tuca made this, she used pork, but I had used beef, and chicken when I’m too lazy to go to the store.

Please remember to soak the lentils for about couple of hours. We are using raw lentils and they do cook faster than regular beans, but soaking helps it along.

I hope you like this recipe. I’m sure my family does!

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*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup, unless specified.*

1/2 cup lentils, soaked at least 1 hour, up to overnight

1 cup water, for cooking

1 teaspoon oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon turmeric powder

1/4 teaspoon paprika powder (or 1/4 red bell pepper, pureed)

50 – 60 grams cubed pork or chicken, or ground beef

1 small potato, peeled and cubed

120 ml water (for steaming)

Drain the lentils after soaking. Transfer to the big bottom bowl of the ELB. Add all ingredients and stir to mix. Place in the ELB base.

Add the water for steaming to the base. Cover the ELB snd let steam until done, about an hour. Check lentils and meat for doneness , adding more water to the base and steaming longer, if necessary.

Serve hot, over rice (can make some in the little nesting bowl at the same time!).

My husband usually asks for a fried egg on top of the lentils. I like it this way too so I happily fry some eggs to serve with this dish.

If you have a jumbo, make lentils in the bottom bowl, poached egg in the small nesting bowl, and rice in the top medium bowl! Perfect meal!

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