My Dear Austen Friends ~
To say it’s been a strange & stressful past few months would be a serious understatement (at least in our house!), but I definitely warmed to the idea of sharing some recipes in May and just had to share a few on the blog.
Here’s hoping the selection I’ve included for you below will bring a smile to your face, a delight to your taste buds, and a little comfort to your soul. 😛
A Bit of Recipe Fun:
I’ve posted about this cocktail before but, in my opinion, it’s worth repeating… During Jane Austen’s time, rum punch was an extremely popular drink — one that had become available when trade began to open up between Europe and the Far East.
Its name was derived from the Persian word Panj and the Hindu word Panch, both meaning five, which refers to the number of ingredients traditionally used in the beverage. Originally, it was a strong mixture of arrack, water, lemon juice, sugar and spices, but a more expensive and elaborate concoction was later created called “Regent’s Punch.” That drink often contained a number of additional ingredients, such as brandy, champagne, green tea and curaçao.
My basic rum punch recipe, however, calls for only rum, fruit juices and a dash of bitters and grenadine. For those who like a hint of spice, top with a sprinkle of nutmeg — it adds an interesting touch. Check out the recipe below for the beverage. Truly, it couldn’t be simpler!
RUM PUNCH
1 1/2 oz. dark rum
1/4 oz. lime juice
2 oz. orange juice
2 oz. pineapple juice
Dash of bitters
Add grenadine for color, sprinkle with nutmeg & enjoy!
Since I write primarily modern stories, readers of According to Jane might remember that spiked punch was served at Ellie Barnett’s post-prom dance, and that there was rather a lot of rum consumed (along with a little Coca-Cola, LOL) in Sam Blaine’s car one night… 
With an air kiss to the Greek side of my family, I couldn’t let an opportunity to post a recipe for baklava go by! I grew up with the delightfully sweet & sticky pastry, and Nia Pappayiannis, my heroine in Take a Chance on Me (the first book in the Mirabelle Harbor Series/contemporary P&P-inspired), makes the ultra-health-conscious hero, Chance Michaelsen, try a piece. Even he can’t help but love it!!
Take a peek at this fairly straightforward version of the recipe. (I wouldn’t necessarily say it’s “easy,” just because you do have to work fast to keep the dough from drying out. I’ve made it before, though, so if I can do it, anyone can!)
BAKLAVA
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Preheat oven to 350 degrees F (175 degrees C). Butter the bottoms and sides of a 9×13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Meanwhile, make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake wrappers.
In my most recent holiday release, The Knight Before Christmas, my characters, Emma Westwood & Austin Knightley, make a special dessert — a chocolate-apricot torte, similar to the famous Viennese Sachertorte, which my husband and I devoured years ago in Austria. (I still have delicious daydreams about it!)
This one’s a bit involved…as the romantic pair quickly discovered, LOL. Below is my version of the recipe, directly from the novel.
EMMA & AUSTIN’S CHOCOLATE-APRICOT TORTE
Ingredients for the Cake:
5 ounces chopped semisweet chocolate
1/2 cup white sugar
1/3 cup confectioners’ sugar
1 cup cake flour
1/2 cup softened butter
6 eggs, separated into whites and yolks
Directions for the Cake:
Preheat oven to 350 degrees F (or 175 degrees C).
Place the parchment paper into the bottom of a 9-inch circular pan and butter the paper.
Melt 5 ounces of chocolate in the microwave or by using a double boiler and stir.
Mix the confectioners’ sugar with the butter until creamy.
Add in the melted chocolate, then beat in the egg yolks.
In another bowl, mix the white sugar with the egg whites until stiff.
Incorporate this into chocolate mixture, then fold in the cake flour and stir.
Pour into the buttered pan and smooth the top.
Bake until a toothpick inserted into the center comes out clean, approximately 40 – 50 minutes.
Cool completely.
Remove the cake from pan and discard parchment paper.
Slice cake horizontally into two halves.
Ingredients for the Filling:
1/4 cup water
12 ounces apricot jam
1/4 cup white sugar
2 – 3 tablespoons rum (optional)
Directions for the Filling:
Bring the water and white sugar to a boil in a saucepan until the sugar has dissolved.
When the syrup is clear, remove from heat.
Optional: Stir in half of the rum.
Brush half of the syrup onto the cut side of the cake bottom.
Puree the apricot jam with about a tablespoon of water.
Simmer over medium heat in a saucepan and cook about two minutes until thickened.
Optional: Stir in the other half of the rum.
Spread about half of the jam mixture onto the cut side of the cake bottom.
Place the top of the cake onto the bottom.
Brush the top of the cake with the second half of the syrup.
Spread the second half of the apricot jam over the top.
Refrigerate until it’s time to ice the cake.
Ingredients for the Icing:
10 ounces chopped semisweet chocolate
3 1/2 ounces heavy whipping cream
Directions for the Icing:
Melt 10 ounces of chocolate until smooth.
Bring the heavy cream to a simmer in a saucepan, then stir the cream into the chocolate.
Cool and continue stirring until the melted chocolate reaches a spreadable consistency.
Set the cake on the parchment paper to catch any dripping chocolate.
Pour the icing on top of the cake and spread it around the edges.
Transfer to a dessert plate and either eat immediately or store in the refrigerator.
Serve at room temperature, topped with whipped cream, if desired.
And finally, some of you may have seen my Facebook post a few weeks ago about my son giving me a gift of delicious Bingley’s Teas for Mother’s Day. (Best. Present. Ever!)
Well, coffee & tea play a role in this short story called “When Life Imitates Art” — which is free to read for a limited time on my website HERE!! It’s a romantic/imaginative tale that was my fictional response to the question, “Where do writers get their ideas?” and it was originally published in the Romance Writers of America’s anthology, SECOND CHANCES. Its also got a little nod to our beloved Jane Austen in it — of course!! So, if you haven’t read it yet, I hope you’ll enjoy it!
What’s your favorite comfort food or activity? For me — it’s always been reading + desserts. (No shock there, right?!)
As this month comes to a close, I wish each & every one of you the best. Please stay safe and as healthy as you can! Sending my love to you all.
xox ~Marilyn 😉
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Those recipes sound delicious, unfortunately I don’t bake any more and I’m not supposed to drink alcohol 😱😥. But I can definitely imagine them!?
Thanks for the cute story to brighten one of my days of isolation 😍. As you say, these are strange times indeed but hopefully things will eventually get back to something near normal at least 🤞🤔
Glynis,
Thank you so much for taking the time to read my post and check out the short story! I’m thrilled it brightened your day :-).
Wishing you a relaxing rest of the week, and I’m sharing your hope for a little normalcy in the world soon! xoxo
Thank you for the free story. I will have to pass on the desserts as I am now diabetic and gave most desserts up…unless it is a grandchild’s birthday or it uses sugar-substitute. Hope all is well with you despite the stresses.
Sheila,
Thanks for the good thoughts, and sending lots of warm wishes your way, too! It’s been the strangest few months we’ve ever experienced, but I know we’re far from alone in feeling that way… Fortunately, we’ve managed to stay healthy so far, but we’re definitely still adjusting to all the changes this situation has created. I’ve been minimizing sugar, too, but I let my characters eat as much as they want, so I can enjoy it vicariously! 🙂 🙂
I hope you’ll like the short story!!
XOX
Ah, man, those sound delicious. My favorite dessert is tiramisu. But then there is that 7-sin chocolate cake [7 different kinds of chocolate between layers of chocolate cake, OMG] or maybe it is that pudding dessert, or perhaps… umm, where was I? Now see what you have started. I used to make an apricot nectar cake that was always a favorite when I had to take something to a gathering. It is similar to a Rum cake my mother-in-law would make. My mother always made an orange juice cake. They were all similar except for a slight difference in the juice or sauce that was poured over it. I had not thought of them in ages. When I was growing up, back in the 60s, the oatmeal cake was really popular. Thanks for the delicious post… snicker. Have a blessed rest of the week and stay safe.
J.W. – ohhh, thank you!! I’m thrilled you enjoyed the post and that it inspired all of those incredible cake memories! 😀
I share your love of tiramisu… (*happy sigh*) My husband is half Italian, so I’ve tried to make it for him a few times. Mine is never as good as the restaurant version, though. And rum cake!!!! Mmmmm!! You’ve got me very curious about this 7-Sin Chocolate Cake (insert wildly excited facial expression here, LOL). I’m going to look it up online right now!
Blessings & thanks. Take good care of yourself! 🙂
OMG. How did I not know about this cake before??! Found this recipe on SprinkleBakes.com 😀 xo
Seven Sins Chocolate Cake
Yield: 15+ servings
I recommend making this cake over the course of two days. The devils’ food cake and pastry creams can be made on the first day, and the frosting, drizzle and assembly can be completed on day two.
Devil’s food cake:
This is my favorite devils’ food cake recipe adapted from a Rose Levy Beranbaum recipe. This double layer cake gets torted and filled with three types of pastry cream.
Tip: Instead of picking up a torted cake piece with your hands, slide it onto a large plate. This will keep the cake from breaking into pieces and makes it easy to slide the piece back onto the filled cake.
1 oz. fine quality unsweetened baker’s chocolate, chopped evenly
3/4 cup plus 1 1/2 tbsp. unsweetened cocoa powder
1 cup hot coffee (can use hot water or decaf coffee if caffeine sensitive)
2 eggs
2 egg yolks
1/4 cup sour cream
1 tbsp vanilla bean paste or vanilla extract
2 1/4 cups all purpose flour
1 1/2 cups light brown sugar, tightly packed
1 tsp baking soda
1/2 tsp salt
16 tbsp (2 US sticks) unsalted butter, softened
Preheat oven to 350 degrees. Grease two 9-inch cake pans with vegetable shortening and line with a circle of parchment paper. Grease paper and flour; tap out excess and set pan aside.
In a medium bowl, whisk the chocolate, cocoa and hot coffee (or water) until smooth. Set aside.
In another bowl, whisk the eggs, yolks, sour cream, half the chocolate mixture and vanilla until just combined.
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, brown sugar, baking soda and salt on low for 30 seconds. Add the softened butter and the remaining chocolate mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl.
With the mixer off between additions, add the egg mixture in two parts, starting on medium-low speed and gradually increasing to medium. Beat on medium speed for 45 seconds after each addition to incorporate the ingredients and strengthen the structure. The batter will be fluffy. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pans and smooth the surface evenly with a small offset spatula.
Bake for 30-40 minutes (check at 30). Cake is does when a toothpick tester comes out clean and the cake springs back when pressed in the middle. Let the baked cakes cool in the pan on a wire rack for 10 minutes, then turn cake out onto a wire rack sprayed with cooking oil. Let cool completely.
Trio of pastry creams:
Adapted from the SprinkleBakes book.
Tip: Be sure to temper eggs carefully! If you goof a little and pastry cream turns out lumpy, pass it through a fine sieve before refrigerating.
2.5 oz. dark chocolate
2.5 oz. white chocolate
2.5 oz. milk chocolate
¼ cup cornstarch
2 cups evaporated milk
2 eggs
4 egg yolks
¾ cup granulated sugar
3 tablespoons unsalted butter
2 tbsp. whiskey
3 tbsp. dulce de leche (find this canned in the ethnic food aisle)
1-2 tsp. espresso powder (to taste)
Have ready three small bowls (2 cup size), wiped spotless of any moisture. Chop the chocolate evenly and place each type of chocolate in a separate bowl. Set aside.
In a small bowl, dissolve the cornstarch in 1/2 cup of the milk. Beat the whole eggs, then the yolks, one at a time, into the cornstarch mixture.
In a saucepan, combine the remaining milk and the sugar; bring to a boil, whisking constantly.
While whisking the egg mixture, slowly pour 1/3 of the boiling milk into it, to temper the eggs.
Return the remaining milk in the saucepan to medium-low heat.
Pour the hot egg mixture into the saucepan in a thin stream, whisking, so as to not scramble the eggs.
Whisk constantly until the mixture thickens and begins to boil. Remove from the heat and pour the hot pastry cream over the chopped chocolate, dividing evenly between the three bowls. Let stand for 2 minutes, and then stir each bowl until mixture is well incorporated. Mix 1 tbsp. butter in each of the bowls. When butter has melted and is thoroughly combined, fold in 2 tbsp. whisky into the dark chocolate pastry cream; 3 tbsp. dulce de leche into the white chocolate pastry cream; 1-2 tsp. espresso powder into the milk chocolate pastry cream.
Press a sheet of plastic wrap directly on the surfaces of each type of pastry cream so they do not form a skin. Cool to room temperature.
Refrigerate until ready to use.
Milk chocolate marshmallow frosting:
12 tbsp (1 1/2 US sticks) unsalted butter, softened
2 2/3 cups powdered sugar
6 oz. milk chocolate melted and slightly cooled
7 oz. marshmallow cream
With a hand mixer or standing mixer fitted with the whip attachment, beat butter for 3 minutes until fluffy. Add powdered sugar and mix on low until incorporated. Add melted chocolate and beat until fluffy. Add marshmallow cream and beat until frosting has lightened in color and all ingredients are well combined.
Scrape down bowl and mix again. Transfer 3/4 cup to a piping bag or zip-top bag with the corner snipped for later use.
Fill and frost the cakes:
Cut each cake in half horizontally (this is called “torting”); pipe a line of frosting around the edge of the first cake piece. This makes a reservoir in which to hold the pastry cream (this is extra insurance, sometimes pastry cream is lax if not well refrigerated). Spread the pastry cream inside the icing and top with another cake piece. Pipe an icing line as before and fill white chocolate dulce de leche cream; repeat with the next cake piece and milk chocolate mocha cream. Top with the final cake layer and frost the entire cake. You may choose to crumb coat the cake and refrigerate, then do a final smooth coat of icing (recommended).
Dark chocolate drizzle:
Note: This portion should not be made ahead. The chocolate thickens quickly and needs to be applied to the cake 10-15 minutes after making it.
4 oz. dark chocolate chopped evenly
1/2 cup whipping cream
1/4 cup light corn syrup
2 tsp. vanilla
Place chopped chocolate in a medium bowl. In a 4-cup measure, heat cream until very hot but not boiling (about 45 seconds for me, but all microwaves vary); you can also do this in a saucepan over medium heat if you don’t have a microwave.
Pour hot cream over chocolate and let stand for 2 minutes. Whisk until all chocolate is completely melted and mixture is consistent. Whisk in corn syrup and vanilla. Let mixture stand until slightly thickened – about 10-15 minutes. Pour over cake; allow the mixture to run down the sides of the cake in fingers.
Final flourishes:
Chocolate shavings
Your choice of chocolate pieces – this version has 16 squares of chocolate and 16 silver chocolate buttons (product sources are listed in blog post)
Remaining 3/4 cup frosting in piping bag/zip-top bag
Pipe frosting in mounds around the outer edge on top of the cake. Sprinkle-on chocolate shavings. If using, place a chocolate square in the center of each mound and place a silver button in front of each square of chocolate.
Important! Keep this cake refrigerated, but be sure to bring it to room temperature before serving. Pastry creams and frosting flavors are fully developed at room temperature.
OMG! That is amazing. I appreciate that cake so much more now that I know what is involved in making it. Thanks for sharing that recipe with us. Man… I am impressed.
Thanks for telling us about it! 😍 It’s WAY above my baking skill level, but I’m hoping I’ll come across it at a bakery someday & get to try a slice!! ❤🍰❤
Oh Marilyn… The drink I am capable to make, but the BAKLAVA!!!! Oh yummy. But I don’t have the talent to make them. And not for the lack of practicing. I can not bake …:(
I make a similar rum punch. I use Coconut Rum and mango splash, crush ice and I am in heaven….
Maria, your version of the punch with the coconut rum & mango splash sounds delicious!! 😘❤😘 As for the baklava, I *know* that if I can make it, you can too!! Here’s the secret trick — get a friend or family member to be your assistant! I always need help when I make it (covering the phyllo dough when I’m not using it & helping me butter the layers…) And then I’m not the only one eating it all when it’s done!! xoxo