Type what you have

Ingredients

• ✓ dark rum
• vanilla wafer cookie
• semisweet chocolate chip
• corn syrup
• confectioners' sugar

Instructions

1. 1 Process cookies in a food processor into fine crumbs.
2. 2 Heat chocolate and corn syrup together in a medium saucepan over low heat. Cook, stirring often, until chocolate is smooth, about 5 minutes. Remove from heat; stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
3. 3 Refrigerate mixture until dough is firm, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
4. 4 Roll dough into 1-inch balls; place on the prepared plates. Dust with confectioners' sugar. Refrigerate until firm, about 30 minutes.
5. 5 Transfer to a resealable bag with more confectioners' sugar. Seal the bag and gently shake to coat.

By Matt Story

Ingredients

• ✓ dark rum
• white sugar
• water
• almond extract
• pineapple orange juice concentrate
• limeade concentrate
• water
• rum
• pineapple tidbit
• maraschino cherry

Instructions

1. 1 Heat sugar and ½ cup water in a saucepan over low heat until sugar is dissolved, about 2 minutes. Off heat, stir in almond extract.
2. 2 Pour pineapple orange concentrate and limeade concentrate into a large pitcher; stir in 1 ½ cups water, dark rum, light rum, and almond simple syrup.
3. 3 Place 1 pineapple tidbit and 1 maraschino cherry half in the bottom of each ice pop mold; add rum mixture. Freeze at least 12 hours.

By Matt Wencl

Ingredients

• ✓ dark rum
• walnut
• yellow cake mix
• vanilla pudding mix
• egg
• water
• vegetable oil
• sugar
• butter

Instructions

1. 1 Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C).
2. 2 Grease and flour a 10-inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
3. 3 Combine cake mix and pudding mix in a large bowl. Whisk in eggs, 1/2 cup rum, 1/2 cup water, and oil until smooth and well-blended. Pour cake batter over chopped nuts in the pan.
4. 4 Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 1 hour.
5. 5 Meanwhile, make the glaze: Combine sugar, butter, and remaining 1/4 cup water in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, until it thickens and slightly darkens, about 5 minutes. Remove from heat and stir in remaining 1/2 cup rum.
6. 6 Cool cake in pan for 10 minutes before inverting onto a serving plate. Brush glaze over top and sides of warm cake, allowing glaze to soak in. Repeat until all glaze is used.
7. 7 Serve and enjoy!

By Jackie

Ingredients

• ✓ dark rum
• coffee
• unsweetened chocolate
• butter
• egg
• white sugar
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Place coffee and rum in a saucepan and heat to simmer. Add the chocolate and the butter or margarine. Cook, stirring, occasionally, until both are melted. Remove from the heat.
2. 2 In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick. Beat in the vanilla and the chocolate mixture. In another bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture.
3. 3 Turn the batter into a greased and floured tube pan. Bake in a preheated 275 degrees F (135 degrees C) oven for 1 1/2 hours, or until the cake tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.

By Carol

Ingredients

• ✓ dark rum
• egg
• white sugar
• all-purpose flour
• vanilla extract
• confectioners' sugar
• sugar
• water
• coffee
• rum
• mascarpone cheese
• confectioners' sugar
• vanilla extract
• heavy cream
• semisweet chocolate
• confectioners sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
3. 3 Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
4. 4 Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
5. 5 Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
6. 6 To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
7. 7 To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
8. 8 To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
9. 9 Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
10. 10 To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.

By Emily B

Ingredients

• ✓ dark rum
• dulce de leche
• salt
• powdered sugar
• butter
• milk
• dulce de leche
• hazelnut
• milk
• egg
• vanilla extract
• dulce de leche
• butter
• sugar
• salt
• baking powder
• all-purpose flour
• baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
2. 2 Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
3. 3 Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds.
4. 4 Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition.
5. 5 Evenly divide cake batter between prepared pans.
6. 6 Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
7. 7 Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
8. 8 Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
9. 9 Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
10. 10 Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top. Recipe developed by Jasmine Smith

By Diana Moutsopoulos

Ingredients

• ✓ dark rum
• butter
• salt
• heavy cream
• powdered sugar
• aluminum foil
• banana
• salt
• lemon juice
• rum
• butter
• brown sugar
• vanilla extract
• half-and-half
• heavy cream
• salt
• white sugar
• egg
• brioche bread
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x12-inch glass baking dish with cooking spray.
2. 2 Spread bread cubes on an ungreased baking sheet.
3. 3 Bake in the preheated oven, stirring once or twice, until toasted, 5 to 7 minutes. Remove from the oven and set aside.
4. 4 Whisk eggs, sugar, and 1/8 teaspoon salt together in a large bowl until blended.
5. 5 Bring cream and half-and-half to a simmer in a medium saucepan. Remove from heat. Pour some of the hot cream mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Continue adding cream mixture slowly and whisking until all has been added. Whisk in vanilla extract and set custard aside to cool.
6. 6 Combine brown sugar and butter in a large skillet over medium-high heat; whisk until butter is melted and mixture is smooth. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated. Remove from heat.
7. 7 Toss 1/3 of the toasted bread in the prepared baking dish and top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread, the remaining banana-syrup mixture, and the remaining bread. Pour custard over the top and allow pudding to stand for 30 minutes, pressing down on the bread occasionally so it absorbs the custard.
8. 8 Cover bread pudding with aluminum foil and place the baking dish inside a large baking pan. Fill the large pan with warm water so it reaches halfway up the sides of the pudding dish.
9. 9 Bake in the preheated oven for 30 minutes. Uncover and bake until pudding has puffed up and the center is set, about 45 minutes longer. Remove from the water bath and let stand for 15 minutes.
10. 10 Meanwhile, pour powdered sugar evenly into a heavy saucepan. Cook, without stirring, over medium-high heat until sugar begins to melt and caramelize on the bottom, 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup cream, rum, and salt; stir until smooth. Stir in remaining 1/4 cup cream. Remove from heat and stir in butter until caramel sauce is smooth. Serve with bread pudding.

By Renate

Ingredients

• ✓ dark rum
• banana caramel sauce
• powdered sugar
• butter
• banana
• vanilla bean
• vanilla bean paste
• banana
• salt
• cinnamon
• butter
• heavy cream
• brown sugar
• egg
• vanilla extract
• buttermilk
• plain whole greek yogurt
• canola oil
• banana
• granulated sugar
• salt
• baking soda
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 3 (8-inch) round cake pans with cooking spray, and line bottoms with parchment.
2. 2 Whisk together flour, baking soda, and salt in a large bowl. Whisk together sugar, 2 cups mashed banana, oil, yogurt, buttermilk, vanilla, and eggs in a second bowl until well blended; add to flour mixture and stir just until combined. Divide batter evenly between prepared pans.
3. 3 Bake in the preheated oven until a toothpick is inserted and comes out clean, 25 to 30 minutes. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans to a wire rack cool completely, about 1 to1 1/2 hours.
4. 4 Meanwhile for the caramel sauce, combine sugar, cream, butter, cinnamon and salt in a small saucepan. Cook over medium heat, whisking constantly, until butter is melted and sugar is dissolved, about 2 minutes. Whisk in 1 1/2 mashed banana, vanilla bean paste, and 3 tablespoons of the rum and remove from heat.
5. 5 Place sliced bananas in a small bowl and drizzle with 4 tablespoons of the caramel sauce and remaining 1 tablespoon rum; toss gently to coat. Cool remaining caramel sauce to room temperature, about 20 minutes.
6. 6 For the caramel frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light in color, about 3 minutes. Gradually add powdered sugar, and beat on medium speed for about 3 minutes until light and fluffy. Add 1 cup of the salted banana caramel sauce, and beat on low speed until combined, about 1 minute. Transfer 1 cup frosting to a piping bag fitted with a #12 tip.
7. 7 To assemble the cake, place 1 cake layer on a serving plate; spread with 2/3 cup Caramel Frosting. Using the piping bag to pipe a ring of Caramel Frosting around outer edge of cake layer on top of frosting.
8. 8 Spoon half of sliced banana mixture inside frosting ring and spread evenly. Top with second cake layer.
9. 9 Spread another 2/3 cup caramel frosting over second layer. Repeat with piping bag to pipe a ring of caramel frosting around outer edge of cake layer on top of frosting.
10. 10 Spoon remaining sliced banana mixture inside frosting ring and spread evenly. Top with remaining cake layer.
11. 11 Spread remaining frosting on top and sides of cake and smooth.
12. 12 Use piping bag to decorate as desired.
13. 13 Slice and serve with remaining 3/4 cup caramel sauce. Recipe developed by Laura Kanya

By Andrea Lobas

Ingredients

• ✓ dark rum
• raisin
• vanilla ice cream
• nutmeg

Instructions

1. 1 Place raisins in a small bowl, pour rum on top, cover with plastic wrap, and allow to steep overnight.
2. 2 The next day, remove ice cream from the freezer; let stand at room temperature until softened but not melting, about 15 minutes.
3. 3 Scoop ice cream into a large bowl. Stir in rum-soaked raisins, any extra rum in the bowl, and nutmeg until ice cream is well combined. The rum will soften the ice cream and make mixing easier.
4. 4 Pack flavored ice cream back into the carton; refreeze until needed, at least 30 minutes.

By xxDXxx

Ingredients

• ✓ dark rum
• semisweet baking chocolate
• chocolate wafer
• corn syrup
• chocolate sprinkle

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl for 15 seconds at a time, stirring after each interval, until almost melted, 1 to 3 minutes. Mix crushed wafers, corn syrup, and rum into melted chocolate until well combined.
2. 2 Cover and refrigerate until firm enough to handle, about 1 hour.
3. 3 Shape into 24 balls and roll in chocolate sprinkles to coat. Place in a covered container and refrigerate for 2 days to allow flavors to develop.

By Mirelle B

Ingredients

• ✓ dark rum
• ✓ dark rum
• yellow cake mix
• banana
• water
• pecan
• egg
• baking soda
• butter
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Make the cake: Stir cake mix, bananas, rum, water, pecans, eggs, and baking soda in a large bowl until combined, then beat with an electric mixer on medium speed for 2 to 4 minutes. Pour into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen cakes; invert carefully onto a cooling rack and let cool completely, about 25 more minutes.
4. 4 Meanwhile, make the frosting: Beat butter in a mixing bowl with an electric mixer until creamy. Gradually mix in confectioners sugar; blend thoroughly. Mix in rum and vanilla until smooth.
5. 5 Spread frosting on cooled cake tops, then stack layers and frost sides.

By Lmdinco

Ingredients

• ✓ dark rum
• apple juice
• brown sugar
• mango
• banana
• strawberry
• cinnamon
• vanilla ice cream

Instructions

1. 1 Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
2. 2 Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
3. 3 Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
4. 4 Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

By jjbazoka Music

Ingredients

• ✓ dark rum
• egg
• half-and-half
• white sugar
• vanilla extract
• pumpkin bread
• butterscotch caramel ice cream topping
• heavy cream

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
2. 2 Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
3. 3 Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
4. 4 Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

By cee

Ingredients

• ✓ dark rum
• coconut milk
• coconut cream
• water
• long-grain rice
• vanilla bean
• cinnamon stick
• brown rice syrup

Instructions

1. 1 Place coconut milk and coconut cream in the refrigerator.
2. 2 Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
3. 3 Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
4. 4 Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
5. 5 Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.

By Buckwheat Queen

Ingredients

• ✓ dark rum
• egg
• butter
• white sugar
• raspberry jam
• vanilla extract
• all-purpose flour
• baking powder
• walnut
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
2. 2 Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
3. 3 In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
4. 4 In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
5. 5 Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.

By Carol

Ingredients

• ✓ dark rum
• ✓ dark rum
• butter
• sugar
• milk
• applesauce
• all-purpose flour
• cocoa powder
• baking soda
• cinnamon
• nutmeg
• salt
• raisin
• pecan

Instructions

1. 1 In a bowl, cream the butter or margarine with the sugar. Beat in the milk, applesauce, and 2 tablespoons of rum.
2. 2 In another bowl, stir together the flour, cocoa, baking soda, spices, and salt. Beat into the creamed mixture and then stir in the raisins and pecans.
3. 3 Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until it tests done with a toothpick.
4. 4 Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum. Let cool on a rack. This cake improves if allowed to sit for a day or so before eating. Serves 20.

By Carol

Ingredients

• ✓ dark rum
• raisin
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• brown sugar
• banana
• buttermilk
• vanilla extract
• egg white
• walnut
• powdered sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. Place the raisins and rum in a microwave-safe bowl. Place in the microwave and cook on High for 1 minute. Set aside until needed.
2. 2 Stir the flour, baking powder, baking soda, and salt together in a mixing bowl. In another mixing bowl, beat the butter and brown sugar together until light and fluffy. Beat in the banana, buttermilk, vanilla, and egg whites until well blended. Gradually add the flour mixture, beating just until combined. Stir in the raisin mixture and walnuts. Spread the batter into the prepared pan
3. 3 Bake in preheated oven until the top is golden, about 30 minutes. Cool in the pan 10 minutes before cutting into bars and transferring to a rack to cool completely. Dust with powdered sugar.

By LizzyBean

Ingredients

• ✓ dark rum
• vanilla pudding mix
• milk
• whipped topping
• banana
• chocolate crumb crust
• hot fudge topping
• pineapple chunk
• maraschino cherry
• walnut

Instructions

1. 1 In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
2. 2 In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
3. 3 Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
4. 4 In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

By BETTYBOP

Ingredients

• ✓ dark rum
• white cake mix
• coconut cream pudding mix
• egg
• water
• vegetable oil
• coconut
• pineapple
• coconut cream pudding mix
• whipped topping
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9- inch) round pans.
2. 2 Stir together cake mix and instant pudding in a large bowl. Add eggs, water, rum, and oil; mix until well combined. Fold in coconut and spread batter evenly into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto the wire rack. Let cool, about 30 minutes.
4. 4 Make frosting: Combine pineapple including juice with instant pudding in a medium bowl. Fold in whipped topping and rum until incorporated.
5. 5 Fill and frost cooled cake layers with frosting. Store in the refrigerator until serving time.

By Roger

Ingredients

• ✓ dark rum
• brown sugar
• coconut milk
• egg
• cinnamon
• nutmeg
• salt
• coconut extract
• coconut rum
• coconut
• whole grain bread

Instructions

1. 1 Preheat oven to 325 degrees F.
2. 2 Coat a 9x13 pan with cooking spray.
3. 3 In a large bowl, whisk together sugar, Silk, eggs, (or egg substitute), spices, salt, coconut extract and rum, if using.
4. 4 Stir in 1 1/2 cups flaked coconut.
5. 5 Gently stir in bread cubes until evenly coated.
6. 6 Spoon mixture into prepared pan, cover with plastic wrap and let sit for 30 minutes.
7. 7 Place pan on a cookie sheet and bake for 25 minutes.
8. 8 Sprinkle with remaining 1/2 cup flaked coconut and bake for an additional 25 minutes, or until center springs back.
9. 9 Serve warm.

By Silk

Ingredients

• ✓ dark rum
• gelatin
• whipping cream
• brown sugar
• instant espresso powder
• coconut milk
• vanilla extract
• sour cream
• whipping cream
• corn syrup
• bittersweet chocolate
• rum
• mint

Instructions

1. 1 Sprinkle the unflavored gelatin over 1/4 cup of dark rum and allow to soften for 5 minutes.
2. 2 Meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. Bring to a simmer, stirring until brown sugar has dissolved. Remove from heat, then whisk in gelatin mixture until dissolved.
3. 3 Whisk in the coconut milk, vanilla extract, and sour cream until smooth. Evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
4. 4 Bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. Once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. Stir in 1 tablespoon of rum and set aside.
5. 5 To serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. Invert the mold over a serving plate and remove the panna cotta. Spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

By Camilla Saulsbury

Ingredients

• ✓ dark rum
• date
• red candied cherry
• green candied cherry
• candied pineapple
• pecan
• all-purpose flour
• baking soda
• milk
• shortening
• sugar
• egg
• orange juice
• nutmeg
• kosher salt

Instructions

1. 1 The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
3. 3 Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
4. 4 Whisk baking soda into the milk and let it dissolve.
5. 5 Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
6. 6 Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
7. 7 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.

By MartieHomemade

Ingredients

• ✓ dark rum
• ✓ dark rum
• confectioners' sugar
• brown sugar
• butter
• cranberry
• applesauce
• vanilla extract
• egg
• brown sugar
• white sugar
• butter
• allspice
• cinnamon
• salt
• baking soda
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 9 or 10 inch Bundt pan lightly with cooking spray and dust with flour.
2. 2 In a medium bowl, combine flour, baking soda, salt, cinnamon, and allspice.
3. 3 In a large mixing bowl, cream 1/2 cup butter, white sugar, and 3/4 cup brown sugar. Mix in eggs, 1/3 cup rum, and vanilla. Mix in flour mixture in three additions alternately with applesauce, ending with flour. Stir in dried cranberries. Spoon batter into prepared pan.
4. 4 Bake in preheated oven for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. Cool cake in pan for 15 minutes, remove from pan, and cool completely on a wire rack.
5. 5 In a small saucepan, melt 3 tablespoons butter. Stir in 1/4 cup brown sugar, confectioners' sugar, and 2 tablespoons rum. Heat until smooth; if mixture is too thick, add water and maybe a little more rum. Drip glaze over cooled cake.

By Jo in Arlington

Ingredients

• ✓ dark rum
• raisin
• raisin
• butter
• sugar
• egg
• all-purpose flour
• whole wheat flour
• cornstarch
• baking soda
• cinnamon
• nutmeg
• salt
• cocoa powder
• walnut
• applesauce

Instructions

1. 1 Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
3. 3 In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce.
4. 4 In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
5. 5 Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.

By Carol

Ingredients

• ✓ dark rum
• banana
• pineapple
• water
• applesauce
• egg
• coconut extract
• yellow cake mix
• coconut
• coconut cream pudding mix
• brown sugar
• heavy cream
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
4. 4 Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
5. 5 Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.

By Angelina

Ingredients

• ✓ dark rum
• brown sugar
• butter
• honey
• pineapple
• buttermilk
• all-purpose flour
• baking powder
• cinnamon
• pumpkin pie spice
• salt
• sugar
• brown sugar
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
3. 3 Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.
4. 4 Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.
5. 5 Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.
6. 6 Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
7. 7 Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.

By KitchenGirl

Ingredients

• ✓ dark rum
• heavy cream
• sugar
• ricotta cheese
• sour cream
• sugar
• coffee
• ladyfinger

Instructions

1. 1 Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.
2. 2 Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in whipped cream; add rum.
3. 3 Pour coffee into a bowl. Dip ends of 1/2 of the ladyfingers in coffee. Arrange ladyfingers dipped-side down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread 1/2 of the ricotta-cream mixture on top. Repeat dipping and arranging remaining ladyfingers; spread remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

By Jude

Ingredients

• ✓ dark rum
• sugar
• milk
• vanilla extract
• lemon juice
• white sugar
• allspice
• nutmeg
• all-purpose flour
• brown sugar
• white sugar
• cinnamon
• apple
• water
• shortening
• butter
• salt
• white sugar
• all-purpose flour

Instructions

1. 1 Position oven rack in lowest 1/3 of oven. Preheat oven to 400 degrees F (200 degrees C).
2. 2 To Make Crust: In the bowl of a food processor combine 2 1/2 cups flour, 2 tablespoons white sugar, and salt. Blend briefly to combine ingredients. Cut in chilled butter and shortening using the "pulse" button of food processor, until mixture resembles coarse meal. Gradually blend in enough water to form moist clumps.
3. 3 Gather dough into a ball and divide in half. Flatten each half into disks, wrap in plastic, and rest in refrigerator. (Dough can be kept in refrigerator up to 3 days, or frozen.)
4. 4 To Make Filling: Chop 2 of the apples into large chunks. Cut the other 4 apples into 1/8 inch slices.
5. 5 Place the 2 chunked apples in food processor with 1/4 cup sugar and 1/4 teaspoon cinnamon. Blend until apples resemble applesauce.
6. 6 Place the 4 sliced apples in a large bowl. In a small bowl, mix brown sugar, 1/4 cup flour, nutmeg, allspice, and white sugar. Sprinkle over sliced apples, then add lemon juice, vanilla extract, and rum. Toss until apples are thoroughly coated. Set aside for 1/2 hour.
7. 7 Meanwhile, roll out 1 dough disk to 12 inches in diameter. Fit into a 9-inch deep-dish pie plate, allowing 1/2 inch overhang on edges. Place a circle of parchment paper or a flattened coffee filter in center of pie shell and cover with pie weights or dried beans.
8. 8 Bake pie shell in preheated oven for 10 to 15 minutes, until edges begin to brown. Remove pie weights or beans, and cool pie shell.
9. 9 Drain juices from apple slice mixture into a saucepan. Simmer just until liquid begins to thicken. Stir thickened juices into pureed apple mixture, and spread this mixture into bottom of pre-baked pie shell.
10. 10 Arrange apple slices over pureed apple layer, placing slices perpendicular to outside rim of pie plate, to form a "rose" style configuration, starting along outer edges and moving towards center.
11. 11 Roll out other half of pastry and cut out decorative leaf shapes. Brush each leaf with milk and arrange on top of pie and around edges of crust, placing milk side down. When finished, brush the top of all of pastry with milk, and sprinkle lightly with sugar. Cover outer rim of pastry with aluminum foil to prevent overbrowning.
12. 12 Place pie in preheated oven and bake 1 hour to 1 hour and 15 minutes, until juices bubble and crust browns. Remove aluminum foil 45 minutes into baking time to allow crust edges to brown.

By Jim Scott

Ingredients

• ✓ dark rum
• heavy cream
• mascarpone cheese
• pumpkin puree
• sugar
• pumpkin pie spice
• sugar
• coffee
• ladyfinger
• white chocolate

Instructions

1. 1 In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
2. 2 In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
3. 3 In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
4. 4 Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
5. 5 Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
6. 6 Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.

By In The Raw

Ingredients

• ✓ dark rum
• egg white
• white sugar
• cream of tartar
• cashew
• butter
• egg yolk
• white sugar
• water
• cashew

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line four 8x12-inch pans with parchment paper.
2. 2 Beat egg whites in a glass or metal bowl until foamy; sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped cashews. Divide meringue between four pans; spread evenly to edges.
3. 3 Bake in the preheated oven until light golden brown, 30 minutes. Remove meringues from the baking pans while still hot; let cool. When cool, trim edges so all 4 meringue layers uniformly shaped. Set aside.
4. 4 Beat butter in a large bowl until light and fluffy. Whip egg yolks in a separate bowl until thick and lemon colored.
5. 5 Meanwhile, combine remaining 2 cups sugar and 1 cup water in a saucepan; bring to a boil. Heat to 270 to 290 degrees F (132 to 143 degrees C) or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour hot syrup in a thin stream into beaten egg yolks, while beating at high speed. Beat in whipped butter until buttercream smooth. Beat in rum.
6. 6 Arrange 1 layer meringue on a serving plate; spread approximately 1/4 buttercream evenly to edges. Top with 1 more meringue layer; repeat spreading and topping with remaining buttercream and meringue layers, ending with buttercream. Smooth sides with spatula. Sprinkle top with remaining 2 cups chopped cashews. Freeze until solid. Cut 1 inch slices to serve frozen dessert.

By MINKCHAN