baking with rum Archives

April 27, 2021April 27, 2021

Yummy Rummy Chocolate Chip Cookies

So, apparently we’re not quite over our obsession with baking with chocolate and rum, but hopefully this will be the last…for a while. Recently we posted recipes for Chocolate Rum Fudge, Chocolate Rum Brownies with Warm Rum Glaze and Super Easy No Bake Rum Balls. All amazingly delicious! Love the combination of chocolate and dark rum!

Anyway, these Yummy Rummy Chocolate Chip Cookies are pretty good too. On their own, they have just a hint of a rum taste and smell if you use a rum with a good, full taste like Myers’s Dark Rum. But, if that’s not rummy enough for your taste, lightly brush the warm cookies with a just little additional rum after removing them from the oven and let it soak in…ooohhh!

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Print Recipe

Yummy Rummy Chocolate Chip Cookies

Servings: cookies

Ingredients

1/2 c Butter (room temperature)
1 1/4 c Light Brown Sugar
1/2 c Sugar
2 Egg Whites (large eggs)
1 tsp Vanilla Extract
1-2 tbsp Dark Rum (we used Myers's)
2 1/4 c Flour
1 tsp Baking Soda
1/4 tsp Salt
1 c Semi-sweet Chocolate Chips
Extra Dark Rum (optional) (to brush on cookies after they come out of the oven, if desired)

Instructions

Mix together the butter and sugars until creamy.
Add the egg whites and mix well.
Mix in the vanilla extract and rum.
Add flour, baking soda and salt and mix until combined.
Stir in the chocolate chips and mix.
Using a tablespoon, drop mix onto a cookie sheet lined with parchment paper.
Bake at 350 for 10-12 minutes, until brown. Let rest for a few minutes before transferring to a plate.

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Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

March 10, 2021March 10, 2021

Chocolate Rum Fudge

Seems like we’ve been combining chocolate and rum in a few recipes lately, perhaps because the combo is freakin’ delicious?! Chocolate Rum Brownies with Warm Rum Glaze, Super Easy No Bake Rum Balls and now, a delicious Chocolate Rum Fudge! I was a little nervous about making fudge as I had heard it can be a little difficult, but this recipe was not hard at all. Serve a square with a glass of your favorite sipping rum for an excellent dessert treat.

Print Recipe

Chocolate Rum Fudge

Ingredients

4 c Sugar
2 tbsp Unsalted Butter
1 13 oz can Evaporated Milk
2 1/2 c Semi-sweet Chocolate Morsels
4 oz Unsweetened Chocolate
1 7 oz jar Marshmallow Creme
1/4 tsp Salt
1/4 c Dark Rum

Instructions

Melt semi-sweet morsels and unsweetened chocolate in a saucepan over low heat, stirring constantly.
Stir in marshmallow creme and pour in a mixing bowl.
In another saucepan, combine the sugar, butter, salt and evaporated milk. Bring to a slow boil, stirring constantly.
Pour into the mixing bowl with the chocolate and marshmallow creme. Add rum, then stir until creamy.
Pour into buttered 9 x 13 inch pan and chill until firm.
Cut into 1 inch squares and serve.

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Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

December 23, 2020December 23, 2020

Holiday Rum Cake

We’ve enjoyed a slice or two of rum cake in our past, but this was our first attempt at making one ourselves and it turned out, well, interesting…. We used a basic recipe from King Arthur Baking and made just a couple of basic changes. The cake was extremely moist and savory and definitely had a wonderful full rum taste. The problem was that it didn’t come out of the Bundt pan as well as we would have liked, which led to photos of an upside-down bundt cake, but the taste made up for the presentation! We oiled and powdered the pan with almond flour, but when we try it again, we’ll use a regular flour to see if that helps with the extraction. Happy Holidays!

Print Recipe

Holiday Rum Cake

Servings:

Ingredients

Cake Mix

2 c Unbleached All – Purpose Flour (plus a little extra for dusting the pan)
1 1/2 c Sugar
1 small box Instant Vanilla Pudding Mix (3.4 oz)
2 tsp Baking Powder
1 tsp Salt
8 tbsp Unsalted Butter (softened)
1/2 c Vegetable Oil
1/2 c Milk (room temperature)
4 large Eggs (room temperature)
1/2 c Aged Rum (we used Mount Gay Eclipse) (try Coconut Rum for a different taste)
2 tsp Pure Vanilla Extract (use the good stuff!)
Powdered Sugar (to dust the finished cake)

Syrup Mix

8 tbsp Unsalted Butter
1/4 c Water
1 c Sugar
1/4 tsp Salt
1/2 c Rum
1/2 tsp Pure Vanilla Extract

Instructions

Preheat the oven to 325°F.
Mix together the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl.
Add the milk, and beat in the eggs one at a time.
Stir in the rum and vanilla.
Lightly oil a 10 – 12 cup Bundt pan. Using the extra flour, lightly dust the inside of the pan.
Put the pan in the preheated oven and bake for 50 to 60 minutes. When done, a long toothpick or butter knife will come out clean when inserted into the center. Remove the cake from the oven.
Leave the cake in the pan to cool slightly while you make the syrup.
In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake while still in the pan. Allow the syrup to soak in, then repeat again and again until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to sit for at least 5 hours or overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release warm it in the oven for about 10 minutes at a low temp. Remove the cake from the oven, tip it onto the serving plate and dust it with a little powdered sugar.
Slice and serve!

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Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

December 12, 2020June 24, 2021

Super Easy No Bake Rum Balls

These moist little morsels of chocolate and rum deliciousness are so easy to make and taste great. They don’t require baking, therefore the rum is not burned off, so save these treats for the adults! We used Myers’s Rum as we like the full rum taste, but an aged rum can also be used if you’d like a milder rum taste. You also can give them just a sprinkle of powdered sugar instead of rolling them in the sugar at the end, if desired. Enjoy!

Print Recipe

Super Easy No Bake Rum Balls

Servings: 1 – inch balls

Ingredients

1 box Nilla Wafers (11 oz)
1/3 c. Dark Rum (we used Myers's) (Use an aged rum if you want a milder rum taste)
1 c. Powdered Sugar (plus a little extra for rolling or sprinkling at the end)
2 tbsp Cocoa Powder
2 tbsp White Corn Syrup

Instructions

Crush the wafers into crumbs by rolling them with a rolling pin in a large Ziploc bag or pulsing in a food processor.
Pour crushed wafers into a large mixing bowl and add the powdered sugar, cocoa and white corn syrup. Mix together.
Add rum and mix until the mixture can be formed into balls.
Take a teaspoon of the mixture and drop it on a plastic cutting board or other flat surface. Roll into a ball and repeat for the rest of the mixture.
Spread some powered sugar on a plate then roll each ball to coat. If you'd rather, you can also just sprinkle powdered sugar over the finished balls.
Store in the fridge until ready to use. Let them sit out and warm slightly before serving.

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Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

July 26, 2020June 24, 2021

Coffee Rum Banana Bread

We follow Kōloa Rum Company in Kauai on Facebook and recently noticed a recipe for Banana Bread using Kōloa’s delicious Kauaʻi Coffee Rum. Unfortunately, we’d recently finished our bottle of Coffee Rum, so quickly ordered another bottle from Quality Liquor Store (they usually carry it at our Total Wine Stores, but lately they’ve been out).

Upon arrival, we set out to test the recipe. Bananas, Coffee Rum and chocolate – gotta be good, right? Well, it was. But not a fast recipe to put together. Give yourself about 30 minutes to prepare and another 55-60 minutes to bake. The result? Very good and moist, but maybe more cake-like than banana bread-like. Still worth the time, especially if you are sipping coffee rum while baking!

Print Recipe

Coffee Rum Banana Bread

A delicious recipe from Kōloa Rum Company using Kōloa Coffee Rum!

Servings: slices

Author: Koloa Rum Company

Ingredients

Banana Mix-In

4 Medium Ripe Bananas
6 tbsp Brown Sugar
1 tsp Cinnamon
1 tbsp Butter
1/4 c Koloa Coffee Rum
2 tsp Vanilla

Banana Bread Batter

1 c Bread Flour
3/4 c Whole Wheat Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1 tsp Baking Powder
1 c Brown Sugar (packed)
1/2 c Butter (melted)
1/4 c Plain Greek Yogurt
1/2 c Koloa Coffee Rum
1/2 c Cocoa Powder

Instructions

Preheat oven to 350 F and spray standard 9 x 5 inch loaf pan with cooking oil.
Make banana mix-in by peeling and slicing bananas into 1 inch disks in a bowl with brown sugar and cinnamon. Toss to coat.
Place butter in a large skillet and turn heat to medium high. Once the butter has melted, add the banana with sugar and cinnamon. Stir with a wooden spoon, breaking up the bananas as they cook (2-5 minutes depending on how ripe they are).
Add Koloa Coffee Rum and vanilla, and continue to cook until the bananas have mostly fallen apart.
Make bread batter by placing the flours, salt, baking soda and baking powder in a large bowl. Stir vigorously with a balloon whisk until uniform in color.
Place sugar and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until the sugar starts to dissolve, about 30 seconds.
Add half the dry ingredients and beat until incorporated. Add the warm banana mix-in from the skillet and beat until incorporated. Repeat with the remaining dry ingredients and then end with the Greek yogurt.
Scoop out 1/3 of the batter into a bowl. Measure out the Koloa Coffee Rum and add the cocoa powder to it. Stir together to form a thickened past. Scrape into the smaller batter and stir together.
Spoon the batter into the bread loaf pan, alternating some of the regular banana bread batter with some of the Koloa Coffee Rum batter on top of each other. Once you've finished, take a butter knife and make one of two swirls in the pan to help marble the butter. Do not over-stir.
Bake in the oven for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pan for 15 minutes before turning out the warm loaf onto a wire rack to cool completely.

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Pictures may not be re-used without written consent from Rum Therapy, LLC

February 2, 2013December 18, 2020

Rum Glazed Caramel Corn

OMG. While perusing delicious things to try, we ran across a recipe for Rum “Spiked” Carmel Corn from the website Rachel Cooks. She had adapted the recipe from another that used whiskey. As we read on, we loved her rational on using rum instead of whiskey by saying, “Whenever I have anything that tastes like rum, I’m reminded of my honeymoon in Jamaica.” (sounds like someone enjoyed a little Rum Therapy in Jamaica!) We set out to make it and followed her directions pretty closely. She commented that, “If you’ve never made caramel, you’ll think you screwed this up. I did. It gets sort of dry-ish before it melts. Just keep stirring. Good things will happen.”

It did. And now I’m trying to wait until a party on Sunday to gobble the rest up…

Rum Glazed Caramel Corn
(adapted from Rachel Cooks)

1/2 cup unpopped corn
3 cups of granulated white sugar
1/4 cup dark rum (such as Myers’s)
3 Tbsp unsalted butter
1 Tbsp pure vanilla extract
1.5 tsp salt
1.5 tsp baking soda

1. Pop the popcorn with an air popper or on the stove with oil. Place popped popcorn in a large bowl.

2. Cover one to two sheet pans with aluminum foil.

3. In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often. (See Rachel’s note above – just keep stirring – it gets dry-ish looking before it melts and looks like you’ve screwed things up!) Continue to cook until sugar melts and caramel becomes a dark caramel color. I takes about 15-20 minutes. Once it melts and turns a dark caramel color, act fast because it scorches quickly.

4. Add the baking soda and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.

5. Spread the caramel corn out on foil lined sheet pans and allow to cool at least ten minutes before digging in.

Note: The only problem we had was that we had ALOT more caramel than needed to cover the popped corn. Next time, and there will certainly be a next time (this stuff is awesome!) we’ll just pop more popcorn. No reason to let good caramel go to waste…. Enjoy!

Thanks for the recipe Rachel. We’ll be scouring your site to see if you have any other scrumptious rum inspired recipes!

Print Recipe

Rum Glazed Caramel Corn

Author: Rum Therapy

Ingredients

1/2 cup unpopped corn
3 cups of granulated white sugar
1/4 cup dark rum such as Myers’s
3 Tbsp unsalted butter
1 Tbsp pure vanilla extract
1.5 tsp salt
1.5 tsp baking soda

Instructions

Pop the popcorn with an air popper or on the stove with oil. Place popped popcorn in a large bowl.
Cover one to two sheet pans with aluminum foil.
In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often. (See Rachel’s note above – just keep stirring – it gets dry-ish looking before it melts and looks like you’ve screwed things up!) Continue to cook until sugar melts and caramel becomes a dark caramel color. I takes about 15-20 minutes. Once it melts and turns a dark caramel color, act fast because it scorches quickly.
Add the baking soda and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.
Spread the caramel corn out on foil lined sheet pans and allow to cool at least ten minutes before digging in.

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Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

August 7, 2012June 24, 2021

Mojito Cupcakes

We recently ran across a picture of delicious looking Mojito Cupcakes on Pinterest and thought we’d give ’em a try. We’re not whizzes in the kitchen (we’d prefer the bar!), but in the interest of good rum recipes, we got to work. We searched for a few recipes on the web and threw out the ones that used a boxed cake mix or rum extract (really? instead of real rum??)

The recipe we decided to try was found on the browneyedbaker. The following is a very slight variation of her recipe. The resulting cupcakes were pretty light and tasty with a hint of lime or mint – nothing overpowering, and the lime zest added to the frosting added just a little more tang. The recipe is fairly time consuming, but the cupcakes would be great for a summer picnic or get together.

Print Recipe

Mojito Cupcakes

Ingredients

For the cupcakes

1/2 c. buttermilk
1/2 c. mint leaves, bruised
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, at room temperature
1 c. granulated sugar
2 eggs, at room temperature
1 tsp. lime zest
3 tbsp. lime juice
2 tbsp. dark rum
1/4 tsp. vanilla extract

To brush the cupcakes

2 tbsp. dark rum
2 sprigs fresh mint

For the frosting

1 1/2 c. unsalted butter, at room temperature
4 1/2 c. powdered sugar
1 1/2 tbsp. lime juice
3 tbsp. dark rum
lime zest

Instructions

Preheat the oven to 325 degrees. Fill muffin tin with paper liners and set aside.
Combine the buttermilk and the ½ cup mint leaves in a small saucepan over medium heat. Warm until just starting to steam (do not simmer), then remove from the heat and cover. Let steep for 15 minutes. Once finished, strain the milk into a bowl using a fine mesh sieve. When we made these, the buttermilk separated when warmed and had chunks of mint in it causing us a little angst, but once incorporated into the mix, we were good with it!
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
With an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly.
Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and rum. Mix until combined. Reduce mixer to low speed. Add other ingredients, alternating the buttermilk mixture and the dry ingredients.
Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden.
While the cupcakes are baking, combine the rum and mint sprigs in a small saucepan and warm over medium heat until the rum is heated through (do not let it simmer). Remove the pan from the heat, cover, and let steep until ready to use.
Allow cupcakes to cool for 5 to 10 minutes and then remove to a cooling rack. Brush the tops of the cupcakes with the mint-infused rum. Set the cupcakes aside to cool completely before frosting them.
To make the frosting, whip the butter on medium-high speed of an electric mixer for 5 minutes. Reduce the speed to medium-low and gradually add the powdered sugar, mixing and scraping the sides of the bowl. Add the lime juice and rum and mix on medium-high speed until incorporated and fluffy. Frost cupcakes sprinkle with a little lime zest, and garnish with a lime wedge and sprig of fresh mint.

April 18, 2012June 24, 2021

Piña Colada Cupcakes

One of our favorite tropical drinks is the frosty Piña Colada. The taste simply transports us back to the islands. So, when I ran across a recipe for Piña Colada Cupcakes I thought, why not! Mind you, with only 1/4 c. rum, these don’t pack quite as much punch as the actual cocktail, but that means you can probably enjoy them anytime!

copyright Rum Therapy — Piña Colada Cupcake

Piña Colada Cupcakes
(makes 24 cupcakes)

1/4 c. coconut rum (we used Cruzan Coconut)
1/2 c. cream of coconut
1 tsp vanilla
1 3/4 c. flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 c. unsalted butter
1 c. sugar
3 eggs
1 (8 oz) can crushed pineapple

Preheat the oven to 350`F. In a small mixing bowl, mix together the rum, coconut cream, pineapple with its juice, and vanilla.

In another small mix together the flour, baking powder and salt.

In a medium mixing bowl beat the butter and sugar together until light and fluffy, then add the eggs one at a time, beating as you go.

While you’re mixing slowly add the rum mixture to the butter and sugar mixture.

Then add the flour mixture slowly until all the ingredients are well incorporated.

Fill cupcake wrappers 3/4 full and bake for 18 to 20 minutes, or until tops are starting to turn lightly golden brown.

Let the cupcakes cool then ice them with the Coconut Cream Frosting below.

Coconut Cream Frosting

16 oz cream cheese
1/2 c. butter
4 c. powdered sugar
4 tbs cream of coconut
(optional) shredded coconut for garnish, pineapple chunks, cherries

In a medium mixing bowl, cream together the butter, cream cheese, and coconut cream with a mixer.

Slowly add the powdered sugar and mix on low speed until it is completely incorporated.

Ice cooled cupcakes and garnish with shredded coconut, pineapple chunks and cherries, if desired.

Next step – unwrap one of those puppies and ENJOY! Cheers!

Modified from a recipe found on Restless Chipotle

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copyright©Rum Therapy Beaches, Bars & More, Tropical Travel Guide, 2013
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

November 16, 2010November 8, 2020