A nice twist on traditional chocolate chip cookies. I use butter-flavored shortening and spiced rum instead of butter. These cookies are requested all the time by family and friends.
Nothing like the ubiquitous frozen drinks that bear the same name, this classic cocktail is light, refreshing, and the perfect easy cocktail to while away the summer hours.
Created in San Juan, Puerto Rico, in the 1950s, this is a longstanding classic. While it can be made with a variety of rums-dark, aged, spiced, white, coconut-I like using a combination, but feel free...
This is an easy, creamy custard dessert with Costa Rican flavors: dark brown sugar, rum, coffee, coconut and bittersweet chocolate. Panna cotta is sort of the Italian version of creme brulee.
These brownies are more on the cakey side, but very moist regardless. The rum does an amazing job bringing out the flavor of raisins. Serve with a scoop of rum-raisin ice cream!
A dense cake filled with dried nuts and fruits and spiked with spiced rum that just happens to be gluten free. It will change your mind on fruitcakes. No re-gifting here!
Here's the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fish. It's hands-off, and the parcels can be assembled ahead of time. If it's new to you and...
This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.
This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and indulgent cocktail. For optimal tiki fun, garnish the drinks with a classic tiki decoration.
Rompope is served chilled, often over ice, but it can be served warm, which is how I prefer it when cold weather sets in. Either way, it's rich, velvety, fragrant, and certainly full of cheer.