In my package were two of each flavor; "Dark Chocolate Raspberry Almond", "Honey Roasted Cashew with Mixed Berries" & "Toasted Coconut Banana Macadamia Nut". Are you all saying "Wow"? These bars are filled with yummy goodness and hearty ingredients. The cashews, almonds and macadamia nuts were truly a delight in there whole state instead of everything being ground and undetectable. The chocolate was premium and the fruit was chewy with a pleasant flavor of honey and oats throughout.
The excitement of this particular product review is in the invitation to create a recipe utilizing the Truly Delightful bar of our choice. I wanted the ingredients to be tasted true to there original form as possible but still at the same time, utilize what makes Dalla Mia Cucina cooking and baking unique to my Italian heritage. I incorporated some of my favorite dulce ingredients
like a Zabaione, infusing it with a tropical flare by adding pineapple to the rum for a velvety smooth custard filling that all melded so wonderfully with a crust on the bottom of the cake made by crumbling the Coconut Banana Macadamia Nut Bars.
It all came together so nicely and topped with fresh whipped cream and coconut flakes it made for a truly delightful dessert!
I highly recommend you try True DelightsTM Granola Bars by Quaker©!
FYI Nutritional Information;
Zero Grams Trans Fat
3 g Fiber
For only $3.49 a box (5 bars per box)
4 egg yolks
2 tablespoons sugar
5 tablespoons pineapple juice &
3 tablespoons rum blended together and ready to go
1. Boil some water in a sauce pan.
2. Separate the yolks from the whites and place the yolks in a heat proof bowl. Discard the whites.
3. Add the sugar and whisk (or mix with an electric mixer) until the mixture turns light yellow.
Place the bowl with the egg mixture on top of the pan with
boiling water. Continue whisking. Do not allow the bowl to touch the water.
4. In a thin stream, SLOWLY add the pineapple rum liquid to the egg mixture as you keep whisking.
5. Keep beating the egg mixture until it has doubled in volume and is fluffy and light...about 10-15 minutes.
6. Take off heat. Place a piece of plastic over it and keep in the refrigerator till time to fill cake.
3 Quaker “True Delights”
Toasted Coconut Banana Macadamia Nut Bars crumbled
Break apart the True Delight bars and crumble onto the
bottom of your prepared pan. Set aside.
Pineapple Rum Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs separated and left to come to room temperature
1 1/2 cups granulated white sugar
1/2 cup light olive oil
½ cup pineapple juice
1 ½ Tbsp. Rum
1 16 oz. can (2 cups) crushed pineapple (liquid squeezed out and set aside)
Preheat oven to 350˚
Grease a cake, bunt or loaf pan. Cut a piece of parchment paper to fit on the bottom if you are using a pan that is not a bunt.
Break apart the True Delight bars and crumble onto the bottom of your prepared pan. Set aside.
In a bowl, sift flour together with baking soda, baking powder and salt. Set aside.
In a blender with whip blade, add egg yolks with sugar. Whip till eggs become light in color and sugar has dissolved. Add oil, pineapple juice and rum till well combined. Scrape this mix into a separate large bowl. Clean mixing bowl and dry, making sure the bowl is not greasy at all. Add egg whites and whip till soft peaks form. When egg whites are ready, carefully fold them with a spatula into the egg yolk sugar mixture. Using half of the quantity at a time.
Take your flour mixture that you previously set aside and carefully sprinkle and fold this into your wet ingredients. Add in ratios of a cup at a time. Remember to fold not stir! When ingredients are just incorporated fold in the crushed and squeezed pineapple.
Pour into prepared baking dish or pans on top of the crumbled True Delights bars. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Depending on your pan size and whether or not it’s coated, the cooking time may greatly vary. Start checking your cake at 35 minutes.
After 10 minutes of resting, release cake and let cool on platter. Make sure cake is cool before decorating it with whipped topping.
When cake is cool, slice to make two halves. Fill the middle with zabaione. Replace top.
Coconut Whipped Cream Frosting
2 Cups heavy whipping cream
3 Tablespoons sugar
2 cups Coconut flakes
Whip cream with sugar till stiff peaks form. After spreading it over the cooled cake, press coconut flakes onto the cake.
Enjoy this Dalla Mia Cucina specialty cake. I think you’ll love the pineapple rum zabaione filling when eaten in conjunction with the whipped coconut cream topping and the wonderful crunch of the True Delight’s Coconut, Banana, and Macadamia nut bar crust. We all enjoyed it immensely!
Ciao and Buon Appetito,
Can you see the nutty granola crust. It had such a nice affect and it was still chewy like it's original form.