Hot Buttered Rum

Hot Buttered Rum

January 17: Hot Buttered Rum Day

Before we settled in the Southwest, we used to live in states with some serious snow days. When our apartments in Oklahoma and New Jersey did not have garages, it was such a hassle to scrape off the snow on our cars. And even though our townhome in Illinois had a garage, it was a workout shoveling the snow off the driveway. Coming back in the house from the cold, we would warm up with a hot beverage—tea, cocoa or a “spirited” liquid. One simple spiked drink included hot buttered rum, which was easy to prepare after expending energy out in the winter weather. A sip of it was certainly soothing. We rarely have snow days in South Texas now but we still make hot buttered rum to cozy up on some cold evenings as well as observe Hot Buttered Rum Day.

Recipe

(Adapted from Food Network)

Ingredients

  • 1 tablespoon/pat of butter
  • 1 tablespoon brown sugar
  • dash of ground cinnamon and/or nutmeg
  • dash of vanilla extract
  • 1-2 ounces rum
  • 1 cup boiling water
  • cinnamon stick to garnish

Directions

In the bottom of a mug, place the butter. Sprinkle with brown sugar and dash of spices (cinnamon and/or nutmeg). Add the vanilla.

hotbutteredrumsteps1

Pour in the rum and meddle the ingredients together. Pour in the hot water and stir. Garnish with a cinnamon stick. Serve hot. Yield: 1 serving

hotbutteredrumsteps2

Notes

  • The final food photo above was shot with our old sweaters and woolen hoodies, which have been stored away for years after moving to the Southwest. We still wear them on the occasion that temperatures drop to freezing, or during the holidays/winter break when we visit family and friends who live in northern climates.
  • Search our blog for other beverage recipes with “spirits” to warm your hearts.

Double Chocolate Rum Cake

Double Chocolate Rum Cake

December 29: National Chocolate Day

Two consecutive days in December are dedicated to chocolate! So baking a double chocolate rum cake to celebrate National Chocolate Day is twice as nice. The cake contains chocolate powder and chocolate chips; its sweetness is balanced by the booze (rum). It is frosted with a basic chocolate buttercream and decorated with drizzles. There is both chocolate in the batter itself and, with the use of chocolate buttercream and chocolate ganache, the ingredients make for a doubly delightful rum cake! We added chocolate dipped strawberries with a white chocolate decoration as well for more more more chocolate! Chocoholics like us like our chocolate cakes this way to celebrate National Chocolate Day!

Recipe

(Adapted from The Cake Mix Doctor by Anne Byrn)

For the double chocolate rum cake

  • 1 package (18.25 ounces) devil’s food or chocolate cake mix (we used Duncan Hines brand)
  • 1 package (3.9 ounces) chocolate instant pudding mix
  • ½ cup rum (we used Bacardi brand gold rum)
  • ¾ cup water
  • ½ cup vegetable oil
  • 4 eggs
  • 1 cup semi-sweet chocolate chips

Directions

Line two 8-inch round pans with wax paper and mist the bottom and sides with cooking spray. Set aside. In a large mixing bowl, combine the cake and pudding mixes. Pour in the rum, water and oil.

Double Chocolate Rum Cake

Add the eggs. Mix well until the batter is smooth. Fold in the chocolate chips. Divide the batter between the two prepared pans. Bake in a preheated oven at 350 degrees F for 50-55 minutes, testing for doneness with a toothpick. Remove from the oven and cool the cakes in the pan over a wire rack for about half an hour. Transfer one layer to a cake board or platter. Set aside the other cake layer.

Double Chocolate Rum Cake

For the chocolate buttercream frosting

  • 1 stick (½ cup/8 tablespoons) unsalted butter, softened
  • 2/3 cup unsweetened cocoa ppowder
  • 3+ cups powdered sugar
  • 1/3 cup whole milk
  • 2 teaspoons vanilla
  • ¼ teaspoon salt

Directions

In a large mixing bowl, cream the butter with the cocoa powder. Gradually add the powdered sugar with the milk, vanilla and salt. Beat until fluffy, thinning with a little milk as necessary until the frosting is of spreadable consistency.

Double Chocolate Rum Cake

Spread the frosting on top of the first layer of the cake. Place the second layer of the cake on top. Add more frosting and smooth it out on the top and sides until covered.

Double Chocolate Rum Cake

For the chocolate ganache drizzle

  • 4 ounces/squares semi-sweet chocolate (we used Baker’s brand)
  • ½ cup heavy whipping cream

Directions

In a microwave-safe bowl, place the chocolate with the whipping cream. Heat on high for about a minute. Remove from the microwave and stir. Heat again in 15-30 second intervals until the chocolate is melted. Mix well. Cool for five minutes.

Double Chocolate Rum Cake

Fill a pastry/plastic bag with the ganache. Use a small round tip (tip 4 or 5) or cut a small hole in the plastic bag and squeeze the ganache from the edge of the cake. Allow the ganache to drizzle down on the sides. Let cool completely.

Double Chocolate Rum Cake

For the chocolate-covered strawberries

  • 3-4 whole strawberries, washed and dried, room temperature
  • leftover chocolate ganache or melted semi-sweet chocolate
  • ¼ cup white candy melts/wafer or melted white chocolate

Directions

Dip the bottom and side of a strawberry in semi-sweet chocolate. Place on wax paper to set. Continue dipping other strawberries. When set, fill a pastry/plastic bag with melted white chocolate. Use a small round tip (tip 2 or 3) or cut a small hole in the plastic bag and drizzle the white chocolate back and forth over the chocolate-covered strawberries. Let cool to set. Garnish the top of the cake. Chill until ready to serve. Slice into wedges and indulge.

Double Chocolate Rum Cake

Notes

  • Search our blog for more chocolate recipes.

Rum Macarons

Rum Macarons

August 16: National Rum Day

Ahoy there, macaron mateys! Yo ho ho and a bottle of rum! It is National Rum Day and we have filled our macarons with booze (instead of our bodies, as we do not really drink much alcohol). The rum in the buttercream filling tempers the sweetness of the rum-flavored macaron shells. We also dusted them in edible gold glitter for a treasure trove effect to make a pirate proud. Our recipe follows this month’s MacAttack theme of “Kick-It-Up Liquor Macs” for the MacTweets website challenge. Bite into our booze-infused rum macarons and you’ll be hooked! Aye!

Recipes

For the rum macaron shells (Italian meringue method)

  • 1 cup almond flour/meal
  • 1 cup powdered sugar
  • 3 egg whites (fresh, unpasteurized and aged overnight at room temperature)
  • ½ cup sugar
  • ¼ cup water
  • ¼ teaspoon vanilla or coconut extract (we used the latter for a complementary flavor)
  • 1 tablespoon rum (we used Bacardi gold rum)

Directions

Sift the almond flour/meal with the powdered sugar. Grind in a food processor in batches to remove any lumps (optional). Whip the egg whites until peaks form. Make a simple syrup to stabilize the egg whites by boiling the sugar and water together until it reaches a temperature of 245 degrees F on a candy thermometer (or until it reaches a soft ball stage).

Rum Macarons

Pour into the egg whites and whip again until stiff and glossy. Stir in the vanilla or coconut extract and rum. Fold in the almond flour/meal-sugar mix until the consistency “flows like magma.”

Rum Macarons

Pipe one-inch discs on a parchment paper on top of an insulated baking sheet. Let the discs air dry to develop a thin skin for at least 30 minutes. Bake in a preheated oven at 300 degrees F for about 15 minutes. Watch the “feet” develop, but be careful not to brown or burn the macarons. Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs.  Make the filling.

Rum Macarons

For the rum buttercream filling

  • ¼ cup (½ stick) butter, softened
  • pinch of salt
  • 3-4 cups powdered sugar
  • 2-3 tablespoons rum (we used Bacardi gold rum)
  • edible pearl dust (we used Wilton brand gold color to match the gold rum theme)

Directions

In a large mixing bowl, cream the butter with a pinch of salt until smooth. Gradually add the powdered sugar. Thin to a spreadable consistency with rum a few tablespoons at a time. Add more powdered sugar if the filling is too thin. Fill a pastry bag with a large round tip. Pipe in the filling and sandwich the macarons together. Refrigerate for at least 30 minutes to let the filling set.

Rum Macarons

Using a dry, food-safe brush, paint both sides of the macaron shells with edible pearl dust to give them a golden luster.

Rum Macarons

Notes

  • Thanks to our matey Lisa L. for the almond flour/meal from Germany. Aaaarrr!
  • For more rum recipes on National Rum Day, check out our blog post for Bacardi Rum Cake.
  • The technique for these rum macarons are similar to our champagne macarons which we made on December 31 for National Champagne Day.
  • Get more alcoholic “kicks” and click on the MacTweets website to see other “lush-ous” liquor-flavored macarons.

Bacardi Rum Cake

Bacardi Rum Cake

August  16: National Rum Day

Whenever our naval reservist friend was serving overseas, we would send her care packages filled with homemade treats for the troops. While in the Middle East, they often requested booze-baked goodies to lift their “spirits” in an alcohol-restricted area! We sent rum cake and other liqueur-laced delicacies, which were sturdy yet moist, subtle yet gratifying. Traditionally baked as a bundt, rum cake can be made to boost our military’s morale or to indulge ourselves on National Rum Day.

Recipe

(Adapted from The Cake Mix Doctor by Anne Byrn)

For the cake

  • 1 cup finely chopped walnuts or pecans
  • 1 box (18.25 ounces) plain yellow cake mix (we used Duncan Hines brand Moist Deluxe classic yellow cake mix)
  • 1 package (3.4 ounces) vanilla instant pudding mix
  • ½ cup Bacardi rum (we used Bacardi Gold Rum)
  • ½ cup vegetable oil
  • ½ cup water
  • 4 eggs

Directions

Grease a bundt cake pan or mini-bundt cake pans and sprinkle the nuts in the bottom. In a large mixing bowl, combine the cake mix, instant pudding mix, rum, oil, water and eggs. Blend well until the batter is smooth.

Bacardi Rum Cake

Pour the batter over the nuts in the cake pan. Bake in a preheated oven at 350 degrees F (about 50-60 minutes for the bundt cake pan or 20-25 minutes for mini-bundt cake pans).  Remove from the oven, let the cake cool in the pan for about 15 minutes and invert onto a wire rack. Poke holes around the top of the cake with a toothpick while the cake is still warm. Make the rum glaze.

Bacardi Rum Cake

For the rum glaze

  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons water
  • ½ cup sugar
  • ¼ cup Bacardi rum (we used Bacardi Gold Rum)

Directions

In a small pan, melt the butter over low heat. Add the water and sugar. Increase the heat to medium, stirring constantly as it boils. Reduce the heat, let the glaze simmer until it is thickened, then pour in the rum. Continue stirring until well blended. Spoon the glaze over the cake, allowing it to drizzle over the nuts on top and down the center and sides of the cake. Cool the rum cake completely before slicing and serving.

Bacardi Rum Cake

Notes

  • Thanks to Lisa L. for the fancy pineapple bundt cake pan, which gave the rum cake an isle-style presentation.
  • Search our blog for other cake recipes infused with liqueur.