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Apricot-Chocolate Pecan Pie Bites
Dinner

Apricot-Chocolate Pecan Pie Bites

5.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
  2. 2 Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
  3. 3 Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
  4. 4 Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

By lutzflcat

Struffoli o Cicerchiata (Italian Honey Dough Balls)
Dinner Italian

Struffoli o Cicerchiata (Italian Honey Dough Balls)

3.7

Prep
25 min
Cook
2 min
Total
57 min

Instructions

  1. 1 Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
  2. 2 Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
  3. 3 Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
  4. 4 Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
  5. 5 Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.

By lacucinadinadia

Hot Buttered Rum Sauce
Dessert

Hot Buttered Rum Sauce

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Melt butter in a heavy saucepan over medium heat; add brown sugar, cream, and corn syrup. Bring to a boil; cook and stir until sugar dissolves, about 1 minute. Remove saucepan from heat and stir in rum extract. Cool slightly before serving.

By snw716

No-Bake Eggnog Pie

No-Bake Eggnog Pie

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Beat heavy cream in a bowl with an electric mixer on high until stiff peaks form; set aside.
  2. 2 Whisk pudding mix, eggnog, rum extract, and nutmeg until mixture starts to thicken, about 2 minutes. Gently fold in whipped cream until well incorporated, and spoon into prepared pie crust, smoothing out the top.
  3. 3 Cover; refrigerate the pie until firm, at least 4 hours or overnight.

By lutzflcat

Butterbeer III
Drink

Butterbeer III

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Stir the brown sugar and water together in a small saucepan over medium heat; bring to a gentle boil, and cook until the mixture reads 240 degrees F (115 degrees C) on a candy thermometer. When a small amount of the syrup is dropped into a glass of cold water, it should form a soft ball. Add the butter, salt, cider vinegar, and 1/4 cup heavy cream, and stir. Remove from heat and set aside to cool completely; mix the rum extract into the cooled mixture.
  2. 2 Combine 2 tablespoons of the brown sugar-cream syrup with remaining 1/2 cup heavy cream in a non-plastic bowl; beat with an electric mixer until whipped and cream holds soft peaks, 2 to 3 minutes.
  3. 3 Pour about 1/4 cup of the remaining brown sugar-cream mixture into a tall glass; stir about 1/4 of a bottle of cream soda into the cream mixture. Top with the remainder of the cream soda in the bottle. Top with about 1/4 of the whipped cream. Repeat with 3 more glasses to serve.

By tamaraarlene

Brown Rice Pudding II
Dessert

Brown Rice Pudding II

3.3

Prep
5 min
Cook
50 min
Total
55 min

Instructions

  1. 1 Bring the rice, water, and salt to a boil in a pot; cover, reduce heat to medium-low, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  2. 2 Stir the evaporated milk, maple syrup, cinnamon, nutmeg, vanilla extract, and rum extract into the cooked rice. Continue simmering until the mixture thickens, about 5 minutes. Remove from heat and cover until ready to serve.

By DONNA

Pina Colada Bars
Dessert

Pina Colada Bars

3.7

Prep
20 min
Cook
37 min
Total
82 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
  3. 3 Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
  4. 4 Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
  5. 5 Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
  6. 6 Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
  7. 7 Drizzle glaze over cooled filling; cut into bars.

By Brandi Rose

Mojito Cookies
Dessert

Mojito Cookies

5.0

Prep
15 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream sugar, butter, and lime zest together in a medium mixing bowl with an electric mixer until fluffy. Add eggs, fully incorporating 1 at a time. Mix in vanilla extract, mint extract, and rum extract.
  3. 3 Sift flour, baking powder, and salt together in a separate bowl. Mix into the egg mixture about 1/3 at a time, making sure flour is fully incorporated before adding the next batch.
  4. 4 Let chill in a refrigerator to allow the lime zest to impart greater flavor into the batter, up to 1 hour. Remove and allow to return to room temperature, about 20 minutes.
  5. 5 Spoon tablespoons of batter onto ungreased baking sheets, leaving about 2 inches between each cookie.
  6. 6 Bake in the preheated oven until edges are light golden brown, about 10 minutes, turning halfway through baking time. Allow to cool on the cookie sheets.

By Mikey Tarts

Pina Colada Muffins

Pina Colada Muffins

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
  2. 2 Beat sour cream, sugar, margarine, egg, and rum extract in a large bowl with an electric mixer until smooth.
  3. 3 Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Blend flour mixture into the wet ingredients. Stir in drained pineapple and coconut. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until the tops spring back when lightly tapped, 20 to 25 minutes.
  5. 5 Remove from the oven and cool on a wire rack.

By SAMDEE

Eggnog Layer Cake
Dessert

Eggnog Layer Cake

4.1

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
  2. 2 For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
  3. 3 Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
  4. 4 For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
  5. 5 For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
  6. 6 To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.

By BARBCORNIA

Caribbean Banana Muffins

Caribbean Banana Muffins

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
  2. 2 Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
  3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By EBSEPKE

Tropical Tiramisu
Dessert

Tropical Tiramisu

3.9

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
  2. 2 Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
  3. 3 Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.

By Roxanne E Chan

French Toast Pecan Cookies
Dessert

French Toast Pecan Cookies

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  2. 2 Combine flour, white sugar, brown sugar, cinnamon, and baking soda together in a bowl, breaking up any large lumps of brown sugar. Stir butter, egg, vanilla extract, and rum-flavored extract into flour mixture until dough forms; add chopped pecans and mix until well blended. Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Press a pecan half on top of each ball.
  3. 3 Bake in the preheated oven until edges of cookies are golden brown, 9 to 11 minutes. Sprinkle salt onto each cookie and gently press each with the back of a spatula to set the salt.

By Dan Quigley

"Egg Not" (Eggless Eggnog)
Drink American

"Egg Not" (Eggless Eggnog)

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

By Robert Waters

Eggnog Snickerdoodles
Dessert

Eggnog Snickerdoodles

4.0

Prep
30 min
Cook
8 min
Total
53 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Beat sugar, butter, shortening, eggs, rum extract, and brandy extract together in a large bowl until smooth. Stir in flour, cream of tartar, baking soda, and salt; mix until dough is just combined.
  3. 3 Mix colored sugar and nutmeg together in a small bowl.
  4. 4 Roll dough into 1 1/4-inch balls; coat with colored sugar mixture and place 2 inches apart onto ungreased baking sheets.
  5. 5 Bake in the preheated oven until edges are beginning to crisp, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By SerrenaC23

Marvelous Maple Pumpkin Pie
Dessert

Marvelous Maple Pumpkin Pie

5.0

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 deep-dish pie plates with crusts.
  2. 2 Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, maple extract, rum extract, and salt together in a large bowl until well blended. Stir in maple syrup. Sprinkle flour over mixture. Pour in evaporated milk and stir to fully blend.
  3. 3 Whisk eggs together in a medium bowl for 1 to 2 minutes. Whisk eggs thoroughly into the pumpkin mixture, but do not beat. Pour pie filling into the crusts.
  4. 4 Bake in the center of the preheated oven until centers appear set and no longer jiggle, 60 to 70 minutes. Allow to cool thoroughly before serving.

By Naomi Boyko

Rum Cake II
Dessert

Rum Cake II

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. 2 Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.
  3. 3 Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
  4. 4 Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.
  5. 5 To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.

By Brenda Benzar Butler

Zuppa Inglese
Dessert Italian

Zuppa Inglese

4.1

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
  2. 2 In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
  3. 3 Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
  4. 4 In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.

By Donna Holub

Electric Saffron Tea Marinade

Electric Saffron Tea Marinade

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Steep the tea in the hot water for 5 minutes. Remove and discard the tea bags, then whisk in the saffron, sugar, lemon juice, rum extract, cayenne pepper, ginger, clove, coriander, salt, and tarragon until the sugar has dissolved. Cool to room temperature before using. Refrigerate any marinade that will not be used immediately.
  2. 2 To use, marinate meats such as chicken or pork in the refrigerator overnight.

By Sasha's Catering

2-Layer Rum Pecan Pie with Cheesecake
Dessert

2-Layer Rum Pecan Pie with Cheesecake

4.6

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
  3. 3 Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
  4. 4 Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
  5. 5 Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.

By starmaster25

Apricot Brandy Pound Cake III
Dessert

Apricot Brandy Pound Cake III

5.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
  2. 2 Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
  3. 3 Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Melissa

Festive Eggnog Fudge
Dessert American

Festive Eggnog Fudge

4.8

Prep
10 min
Cook
10 min
Total
110 min

Instructions

  1. 1 Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil.
  2. 2 Combine sugar, eggnog, and butter in a large saucepan over medium heat; bring to a boil, stirring constantly, about 5 minutes. Off heat, add vanilla candy and marshmallow creme; stir until smooth. Stir in rum extract. Pour fudge mixture into the prepared baking pan. Lightly sprinkle nutmeg on top.
  3. 3 Cool fudge to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
  4. 4 Lift up aluminum foil ends to remove fudge from the pan. Cut through scored lines with a large knife.

By CRAZY4SUSHI

Rum Raisin Bread
Snack

Rum Raisin Bread

4.5

Prep
15 min
Cook
40 min
Total
175 min

Instructions

  1. 1 In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
  2. 2 Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
  3. 3 If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

By Jill M.

Sea Salt Caramel Swirl Cheesecake Bars
Dessert

Sea Salt Caramel Swirl Cheesecake Bars

4.6

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
  2. 2 CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.
  3. 3 Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.
  4. 4 Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.
  5. 5 Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)
  6. 6 Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

By HERSHEYS Kitchens

Eggnog Cutout Cookies
Dessert

Eggnog Cutout Cookies

5.0

Prep
30 min
Cook
20 min
Total
200 min

Instructions

  1. 1 Whisk together flour, baking powder, nutmeg, and cinnamon in a bowl.
  2. 2 Cream together sugar and butter with an electric mixer in a second bowl. Mix in eggs, eggnog, vanilla extract, and rum extract. Add flour mixture and mix by hand until dough comes together. Cover the bowl with plastic wrap and chill for at least 2 hours.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  4. 4 Roll out dough to 1/2" thickness on a lightly floured surface. Cut into shapes with cookie cutters and place 1-inch apart on the prepared baking sheet.
  5. 5 Bake in batches in the preheated oven until cookies are lightly browned on the bottom, 8 to 10 minutes. Carefully transfer to a wire rack and allow to cool, about 30 minutes.
  6. 6 Meanwhile, whisk together eggnog, corn syrup, vanilla extract, rum extract, and nutmeg for the icing in a bowl. Mix in as much powdered sugar 1 cup at a time, until icing is smooth and desired consistency is reached.
  7. 7 Dip cookie tops in icing and place on waxed paper to dry.

By SunnyDaysNora

Chewy Eggnog Cookies
Dessert

Chewy Eggnog Cookies

4.0

Prep
15 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Prepare cookies: Sift flour, baking powder, cinnamon, and salt together in a bowl.
  2. 2 Cream butter, white sugar, and brown sugar together in a separate bowl until fluffy. Add eggs, vanilla, and rum extract; mix until combined. Mix in eggnog. Mix in flour mixture, a little at a time, until fully incorporated; try not to overmix. Place dough in the refrigerator to cool for about 30 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  4. 4 Drop about 2 tablespoons of chilled dough for each cookie onto the prepared baking sheet.
  5. 5 Bake in the preheated oven just until the edges start to turn golden brown. Cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
  6. 6 While the cookies are cooling, whisk powdered sugar and eggnog for glaze together. Add more or less eggnog until you get the desired consistency. Glaze the cooled cookies and sprinkle with cinnamon.

By eye candy

Holiday Pumpkin Cake with Rum-Cream Cheese Glaze
Dessert

Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

4.2

Prep
30 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. 2 Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
  3. 3 Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan.
  4. 4 Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour.
  5. 5 To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing.
  6. 6 To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.

By Kristi Catalani

Pina Colada Macaroons
Dessert American

Pina Colada Macaroons

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats.
  2. 2 Combine coconut, pineapple, flour, macadamia nuts, and salt in a large bowl; stir in sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of dough 2 inches apart onto the prepared baking sheets.
  3. 3 Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.

By kismet59

Griddled Holiday Bread Pudding
Dessert

Griddled Holiday Bread Pudding

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Cut the bread into 1-inch cubes.
  2. 2 In a large mixing bowl, whisk the eggs. Then add milk, sugar, salt, cinnamon, baking mix, and vanilla and mix well. Stir in the dates, white chocolate morsels, dried cranberries, and pecans. Fold in the bread cubes and mix well. Let bread soak up the mixture for 5 minutes.
  3. 3 Heat oil in a frying pan over medium high heat. Using a large spoon or ice cream scoop, scoop the bread pudding mixture, packing firmly. Place the scoop of bread pudding in the hot oil. Place a few in the skillet. Do not overcrowd, and leave room to flip the cakes.
  4. 4 Cook until bottoms are browned, 3 to 4 minutes. Flip and press down with a spatula until about 1/2 inch high. Brown the other side, 2 to 3 minutes more. Remove cakes and drain on cooling grate. Repeat until all bread pudding cakes are done.
  5. 5 Prepare the sauce: Bring the heavy whipping cream to a boil in a small saucepan. Take off the heat and add white chocolate, cinnamon, and rum extract; stir until smooth and completely melted. Sauce will be fairly liquid. Pour over the bread pudding as desired.

By Food City