cooking with rum Archives

February 10, 2021February 10, 2021

Chocolate Rum Brownies with Warm Rum Glaze

Oh my goodness. Warm, dark chocolate brownies made with rum and drizzled with a warm rum glaze… Seriously delicious. I actually used a brownie mix for this one (Ghirardelli’s Dark Chocolate Brownie Mix), but you could also make a batch from scratch if you have time. Super easy and so very good. Guess what my Valentine is getting this year!

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Print Recipe

Chocolate Rum Brownies with Warm Rum Glaze

Servings:

Ingredients

Brownies

1 box Ghirardelli's Dark Chocolate Brownie Mix
1/4 cup Dark Rum (we used Myer's)

Rum Glaze

2/3 cup Semi Sweet Chocolate Chips
1/4 cup Heavy Cream
1 tbsp Dark Rum (we used Myer's)

Instructions

Make and bake brownies according to the directions on the box, substituting 1/4 cup dark rum for the 1/4 cup water.
Let brownies cool slightly in the pan.
Microwave the chocolate chips in a glass bowl for 30 seconds. Mix with a spoon, then microwave 30 more seconds if needed.
Warm the heavy cream in a saucepan until slightly warm. Add the rum and the chocolate chips and stir until smooth.
Cut the brownies and transfer to a plate. Drizzle the warm sauce on the brownies and serve.

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copyright©Rum Therapy
Pictures and other content 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

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

December 8, 2011December 9, 2020

Eggnog Rum Bread

I admit I like a little eggnog during the holidays. Just a small taste and usually with a little rum (or bourbon) in it, but the taste reminds me of the holidays. So, when I ran across this recipe, I thought it might be an excellent way to make use of the inevitable half used carton of eggnog that we usually and regrettably end up getting rid of after the holidays.

The bread with the butter rum glaze

The recipe makes more of a bread than a cake and the bread by itself is not overly sweet. I added a Butter Rum Glaze to it and the glaze is quite sweet, but can be omitted if you’re looking for more of a breakfast or brunch bread. I got the initial recipe off of allrecipes.com, and after reading the reviews, made a few changes – like using REAL rum instead of rum extract!! Enjoy!

Print Recipe

Eggnog Rum Bread

Course: Holiday Rum Recipe

Servings: loaf

Author: Rum Therapy

Ingredients

Bread Ingredients:

2 Eggs beaten
1 1/2 c. Eggnog
4 Tbs. Dark Rum
1 c. Sugar
1 tsp. Vanilla Extract
1/2 c. Butter softened
2 1/4 c. All-Purpose Flour
2 tsp. Baking Powder
1/2 tsp Salt
1 Tbs. Olive Oil
1/4 tsp. Nutmeg

Glaze Ingredients:

1 c. Confectioners’ Sugar
1 Tbs. Butter (softened)
Pinch of Salt
2 Tbs. Eggnog (or heavy cream)
1 Tbs. Dark Rum
1 tsp. Vanilla Extract
1 tsp. Nutmeg

Instructions

Bread:

Preheat oven to 350. Grease bottom of 9 x 5 inch loaf pan.
Beat together the eggs, eggnog, rum, olive oil, sugar and vanilla until smooth.
Add butter, stir until smooth.
Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir. Pour into lightly oiled pan.
Bake bread for 40 to 60 minutes. Test center with toothpick. Cool 10 minutes and remove from pan. Wrap tightly to keep it fresh and moist.

Glaze:

To glaze the bread, combine the sugar, butter and a pinch of salt in a mixing bowl.
Add the eggnog or cream, rum, vanilla extract and nutmeg and beat with a mixer or by hand, until smooth and creamy.
Drizzle over bread, sprinkle with a little nutmeg and serve.

November 22, 2011November 6, 2020

Triple Chocolate Rum Cake

A couple of days ago I spotted a recipe from the folks at Kōloa Rum for a Triple Chocolate Rum Cake. Having just returned from a week in the islands drinking rum and enjoying some great food, I was actually thinking I should cut back for a few days on rum…and chocolate…and food in general, but what the heck, the recipe sounded really good – and I still had some Kaua`i Dark, Kōloa Rum.

I assembled a shopping list and quickly realized that this cake HAD to be good. It contained cake mix, pudding mix, and although it called for one cup of semi-sweet chocolate chip morsels, Kōloa said to use the whole bag!!! I ran to the store and purchased what I needed and started mixing the cake together.

One of us, and I won’t name names, but it’s not me :), is an absolute chocoholic and upon tasting the Triple Chocolate Rum Cake, declared it a HUGE success. In fact, he said it should be re-named Death By Rum and Chocolate! Hmmm – what a way to go….

Triple Chocolate Rum Cake

Recipe courtesy of Kōloa Rum Company

Cake
1 Box Chocolate Fudge Cake Mix (18.25 oz)
1 Box Chocolate Fudge Instant Pudding (2.8 oz)
1 Cup Kōloa Rum, Kaua`i Dark
4 Eggs
1/2 c. Milk
1/2 c. Canola Oil
1 c. Semi Sweet Chocolate Chips (we used the whole bag per Kōloa’s recommendation)

Glaze
4 Tbsp. Butter
1/2 c. Sugar
1/2 c. Kōloa Rum, Kaua`i Dark
1/3 tsp. Vanilla Extract

Powdered Sugar (optional)
Whipped Cream (optional)
Raspberries (optional)

Preheat the over to 350. Spray and flour bundt pan. Take a large bowl and add pudding mix, cake mix, eggs, rum, mild and oil. Beat it with an electric mixer on low speed for about 1 minute and then increase speed and blend for an additional 2 minutes. Stir in chocolate chips. Pour blended mixture into the prepared pan. Bake for about 45 minutes in the preheated oven. Let the cake cool on a wire rack. Meanwhile for glaze, add sugar, butter, and 1/2 cup rum, to a small pot and bring it to a boil. Remove from heat; add vanilla, set the rum cake glaze aside. Prick holes all over the cake while it is hot, then pour the glaze all over the cake. Let the glaze soak completely in the cake. When done, remove the cake from the pan, dust it with powdered sugar and whipped cream and serve.

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November 16, 2010November 8, 2020