Type what you have

Ingredients

• ✓ rum
• egg
• sugar
• milk
• butter
• vanilla extract

Instructions

1. 1 Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
2. 2 Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.

By Lenam

Ingredients

• ✓ rum
• butter cookie
• egg
• white sugar
• vanilla extract
• cocoa powder
• butter

Instructions

1. 1 Spread butter cookies out in a single layer on a baking sheet with sides. Brush or sprinkle with rum. Line a 9x5 inch loaf pan with aluminum foil, leaving enough extra at the sides to fold over the top for storage.
2. 2 In a medium bowl, whip the egg and sugar together until thick and pale. Whisk in vanilla and cocoa powder until well blended, then stir in melted butter.
3. 3 Line the bottom and sides of the prepared pan with butter cookies. Spread a 1/2 inch layer of chocolate cream over the bottom. Place another layer of cookies, followed by another layer of cream. Repeat until cream is gone, ending with cookies on the top. Fold aluminum foil over the top, and place in the refrigerator until firm, about 3 hours. Slice into 1/2 inch slices and serve.

By MEGGON

Ingredients

• ✓ rum
• egg white
• marzipan
• confectioners' sugar
• coconut
• lemon zest
• white sugar
• dark chocolate

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
3. 3 Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
4. 4 Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
5. 5 Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
6. 6 Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
7. 7 Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

By nch

Ingredients

• ✓ rum
• butter
• sugar
• egg
• all-purpose flour
• cornstarch
• lemon juice
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.
2. 2 In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.
3. 3 Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.
4. 4 While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.

By MISS ALIX

Ingredients

• ✓ rum
• butter
• bread crumb
• egg
• white sugar
• almond
• lemon juice
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
2. 2 Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Diana

Ingredients

• ✓ rum
• all-purpose flour
• egg yolk
• sour cream
• white sugar
• butter
• salt
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
2. 2 Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
3. 3 Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
4. 4 Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

By jacekf

Ingredients

• ✓ rum
• ✓ rum
• ✓ rum
• chestnut
• butter
• bittersweet chocolate
• egg
• salt
• white sugar
• bittersweet chocolate
• heavy cream
• candied chestnut
• heavy cream
• white sugar
• candied chestnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
2. 2 Separate the eggs.
3. 3 In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
4. 4 In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
5. 5 Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
6. 6 Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
7. 7 To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
8. 8 Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
9. 9 Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

By MARBALET

Ingredients

• ✓ rum
• raisin
• egg
• milk
• white sugar
• vanilla extract
• salt
• all-purpose flour
• butter
• butter
• confectioners' sugar
• plum preserves

Instructions

1. 1 Combine raisins and rum in a small bowl; let soak for 30 minutes, then drain.
2. 2 Beat eggs, milk, white sugar, vanilla, and salt together in a medium bowl; gradually whisk in flour to make a smooth batter. Stir in drained raisins.
3. 3 Melt 2 tablespoons butter in a large skillet over medium heat; pour batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Flip pancake and cook until this side is also golden brown, about 3 minutes.
4. 4 Tear pancake into bite-sized pieces using a spatula or two forks; drizzle in melted butter and sprinkle with confectioners' sugar. Increase heat to medium-high and gently toss the pancake pieces until sugar has caramelized, about 5 minutes. Sprinkle with additional confectioners' sugar and serve with apple sauce or plum preserves.

By breakfastqueen

Ingredients

• ✓ rum
• butter
• butter
• white sugar
• vanilla sugar
• egg
• all-purpose flour
• cornstarch
• baking powder
• salt
• almond flour
• chocolate sprinkle

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a loaf pan.
2. 2 Combine butter, sugar, and vanilla sugar in a bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in rum.
3. 3 Sift flour, cornstarch, baking powder, and salt into a separate bowl; stir into butter mixture, 1 tablespoon at a time. Mix in almond flour and chocolate sprinkles. Pour cake batter into prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick comes out clean, about 1 hour. Turn off oven and leave cake in the warm oven for 10 more minutes.
5. 5 Remove from oven and carefully unmold onto a wire rack. Cool completely before serving.

By barbara

Ingredients

• ✓ rum
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• milk
• semisweet chocolate chip
• apricot jam
• pecan
• water
• sugar
• red food coloring
• yellow food coloring

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
4. 4 When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
5. 5 Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.

By Barbara

Ingredients

• ✓ rum
• bittersweet chocolate
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Place chocolate in a medium mixing bowl.
3. 3 Heat cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for even a few seconds, it will boil out of the pot.
4. 4 As soon as the cream comes to a boil, pour it over the chocolate in the mixing bowl. Whisk until chocolate has melted and mixture is smooth, then stir in rum.
5. 5 To use ganache as a cake glaze, cool slightly, 5 to 10 minutes. Start pouring glaze at the center of the cake and work outward.
6. 6 For a fluffy frosting or chocolate filling, allow it to cool until thick (up to 1 hour in the refrigerator), and then whip until light and fluffy. Apply it with a spatula like a conventional frosting.

By INGRIDEVOGEL

Ingredients

• ✓ rum
• strawberry nectar
• banana
• strawberry

Instructions

1. 1 Combine strawberry nectar, bananas, and rum in a blender. Blend until smooth. Stir in strawberries.
2. 2 Divide mixture between small ice pop molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

By Soup Loving Nicole

Ingredients

• ✓ rum
• unsweetened chocolate
• cream cheese
• powdered sugar
• nut

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
2. 2 Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
3. 3 Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.

By Libbie Remmel

Ingredients

• ✓ rum
• almond
• white sugar
• butter
• plantain
• cinnamon

Instructions

1. 1 Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
2. 2 Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
3. 3 Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

By Epicureo

Ingredients

• ✓ rum
• pineapple
• brown sugar
• heavy cream

Instructions

1. 1 Place pineapple chunks into a blender; blend until very smooth. Transfer pineapple purée to a bowl. Stir in brown sugar and rum, then stir in heavy cream. Pour sherbet into a metal dish; freeze for about 3 hours.

By cristina757

Ingredients

• ✓ rum
• vanilla wafer
• coconut
• lime
• lime juice
• confectioners sugar

Instructions

1. 1 Place crushed wafers, flaked coconut, rum, lime zest, and lime juice concentrate in a bowl; mix until well combined. Shape into 1-inch balls and roll in confectioners' sugar.

By Chef Mo

Ingredients

• ✓ rum
• ✓ rum
• yellow cake mix
• vanilla pudding mix
• cream of coconut
• vegetable oil
• egg
• pineapple

Instructions

1. 1 Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
2. 2 In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
3. 3 Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
4. 4 Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.

By MARBALET

Ingredients

• ✓ rum
• butter
• brown sugar
• orange juice
• banana
• vanilla ice cream

Instructions

1. 1 Melt butter and brown sugar together in a skillet over medium heat until caramelized, 3 to 5 minutes. Pour in orange juice; mix well for 2 minutes. Stir in banana slices until evenly coated with orange juice mixture.
2. 2 Pour rum into the skillet. Light rum carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds. Cook for 1 minute more.
3. 3 Divide vanilla ice cream between 2 bowls. Spoon banana mixture over ice cream.

By Kristen Egert

Ingredients

• ✓ rum
• sweetened condensed milk
• egg
• milk
• pineapple
• syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk sweetened condensed milk and eggs together in a bowl; add milk, 1 1/2 teaspoons syrup from canned pineapple, and rum and stir well.
3. 3 Pour remaining syrup from canned pineapple into a saucepan and cook over medium heat until bubbling and syrup darkens, 2 to 3 minutes. Remove saucepan from heat and pour syrup into a custard dish and tilt to completely cover the bottom. Arrange pineapple slices in the syrup and pour milk mixture over pineapple.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool to room temperature and refrigerate until chilled, at least 1 hour.

By Becky Garcia-Muir

Ingredients

• ✓ rum
• semisweet chocolate chip
• corn syrup
• vanilla wafer crumb
• pecan
• confectioners' sugar
• candied cherry

Instructions

1. 1 Melt the chocolate chips and stir in the rum and corn syrup.
2. 2 Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.
3. 3 Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

By Tena

Ingredients

• ✓ rum
• ladyfinger
• raspberry
• milk
• vanilla pudding mix
• orange
• heavy cream
• almond

Instructions

1. 1 Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
2. 2 Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
3. 3 Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.

By chefbrown

Ingredients

• ✓ rum
• banana
• butter
• brown sugar
• vanilla extract
• cinnamon
• walnut
• coconut

Instructions

1. 1 Layer sliced bananas in the bottom of a slow cooker.
2. 2 Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.
3. 3 Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.

By Jerry Gulley

Ingredients

• ✓ rum
• almond milk
• cinnamon stick
• coconut oil
• coconut milk
• honey
• vanilla extract

Instructions

1. 1 Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.
2. 2 Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.
3. 3 Pour into an ice cream maker and process according to manufacturer's instructions, about 20 minutes. Serve immediately for 'ice milk' consistency or freeze overnight until firm.

By Angela Sackett Superhotmama

Ingredients

• ✓ rum
• marzipan
• powdered sugar
• walnut
• maraschino liqueur
• dark chocolate
• walnut

Instructions

1. 1 Knead marzipan with 3/4 cup powdered sugar, chopped walnuts, rum, and maraschino liqueur on a clean work surface until smooth.
2. 2 Sprinkle remaining powdered sugar on a clean work surface. Roll out marzipan and cut out circles, squares, or rectangles.
3. 3 Line a baking sheet with waxed paper and set a wire rack on top.
4. 4 Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining dark chocolate until smooth.
5. 5 Stick a toothpick or metal skewer into each praline and dip into the melted chocolate, letting excess drip off. Set onto the wire rack. Allow chocolate to set a little, then place 1 walnut half on top of the chocolate.
6. 6 Allow chocolate to harden completely. Store pralines in airtight containers.

By barbara

Ingredients

• ✓ rum
• water
• raisin
• butter
• egg
• sugar
• all-purpose flour
• baking soda
• cocoa powder
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube pan.
2. 2 Pour boiling water into a small bowl. Add rum and raisins; set aside.
3. 3 Pour melted butter into a large mixing bowl. Beat in egg. Stir in raisin mixture.
4. 4 Sift sugar, flour, baking soda, and cocoa together in a separate bowl. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into the prepared tube pan.
5. 5 Bake in the preheated oven until an inserted toothpick comes out clean, 40 to 50 minutes. Let cake cool in the pan for 10 minutes, then turn out onto a serving dish.

By Maree Skennerton

Ingredients

• ✓ rum
• vanilla wafer
• coconut
• walnut
• sweetened condensed milk

Instructions

1. 1 Toss crushed wafers, 1 1/3 cups coconut, and walnuts together in a large bowl. Stir in condensed milk and rum; mix well. Cover and refrigerate for 4 hours.
2. 2 Place remaining 1 cup coconut in a bowl. Roll chilled dough into 1-inch balls, then roll each ball in coconut to coat. Store in a tightly covered container in the refrigerator.

By Carla Hoy

Ingredients

• ✓ rum
• egg
• sugar
• sour cream
• vanilla extract
• salt
• all-purpose flour
• vegetable oil
• confectioners sugar

Instructions

1. 1 Beat together the eggs and sugar. Blend in sour cream, vanilla and rum or brandy. Fold in sifted flour and salt. Knead dough on floured surface until the dough is smooth.
2. 2 Cut off a small portion of dough and roll out as thin as possible (almost paper thin). The dough will spring back as you roll it if you treat it like a pie crust.
3. 3 Cut into 2-inch wide strips. Cut the strips diagonally every 4 inches. In the middle of each cookie cut a one inch slit. Pull one of the pointier corners through the slit. If you are making these alone, it is suggested that you do all of the rolling and cutting all the dough before frying, or in two batches. If two people are making the cookies, the roller/cutter should get a "stockpile" before frying begins.
4. 4 Heat oil to 350 degrees F (175 degrees C). An electric skillet works well, especially if you are working alone. Slide about seven or eight cookies into the oil. They should pop up to the top of the oil after a second.
5. 5 Very soon, the cookies should be a light brown (or very dark tan) on the bottom. Flip the cookies; a two-tined carving fork works well. When the second side is browned, remove from the oil with a slotted spoon and drain on paper towels. When the paper towel is filled with cookies, shake confectioner's sugar over the cookies and move the cookies, paper towels and all, to a cookie sheet.

By MARBALET

Ingredients

• ✓ rum
• shortening
• brown sugar
• egg
• pineapple
• all-purpose flour
• baking powder
• salt
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 9 inch square baking pan.
2. 2 In large mixing bowl, cream shortening and brown sugar. Add eggs, pineapple and rum, mix well. In separate bowl, mix together the flour, baking powder and salt. Slowly add to egg mixture and beat until well blended. Blend in coconut and spread batter evenly in bottom of pan.
3. 3 Bake 25 to 30 minutes. Let cool on wire rack before cutting into bars.

By Dennis

Ingredients

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

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
2. 2 Combine cake mix and pudding mix.
3. 3 In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
4. 4 Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
5. 5 To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

By Laura

Ingredients

• ✓ rum
• graham cracker
• butter
• white sugar
• cinnamon
• bittersweet chocolate chip
• heavy cream
• marshmallow

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray.
2. 2 Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes.
3. 3 Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer.
4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5. 5 Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.

By Spence Ohana