#Rum Butter

[hookbooks-tochigi-japan]

Rum Butter Toast or crackers go perfectly with rum butter that has lots of spice, especially during the holiday season. 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 cup dark rum, 1 pound brown sugar, 1 cup butter melted

[fullcravings]

Salted Caramel Kentucky Butter Cake

[stingrayextraordinaire]

Bath and Body Works Moodboards // Honeycrisp Apple and Buttered Rum Orchard

Enjoy a refreshing autumn stroll with notes of honeycrisp apple, juniper berry, creamy cardamom, and buttered rum.

[gradienty]

Cinnabar Buttered Rum (#e95533 to #948609)

[morethansalad]

Jamaican-Inspired Banana Bread Baked Oatmeal (Vegan)

[captain-legarde]

I think it's officially cold enough to excuse making a batch of hot buttered rum

[andrecomics]

The Uncanny X-Ponies! The X-men like horses. Brightwind, Ember and Butter Rum (who is totally OK)

[hekateinhell]

IMPORTANT: What would Armand's favourite ice cream flavour be?

can't decide between death by chocolate and black cherry vanilla you guys tell me

he does call sweetened chocolate a miracle in TVA when he's recalling the venice years

i have no justification for the black cherry other than i'm projecting but i think he'd enjoy the flavor profile and textures if he could taste sugar at all

[y2kbeautyandother2000sstuff]

Avon Buttered Rum and Spiced Apple Lip Balms

1990s? I think? maybe 1980s?

found on ebay, user blondejewelry1966

[beamthechao]

Beloved mutuals, do you have any reccomendations for online loose leaf tea stores? David's shut down in my town and they don't sell any of the tea I like anymore online :C not many local options either. pls my crops are dying!

I like dessert teas, anything you can mix with milk; black tea, oolong, rooibos, etc, and I like vanilla, coconut, maple, caramel-type flavors ☕

[fullcravings]

Brown Butter Rum Pecan Chocolate Chunk Blondies

[angelkin-food-cake]

Fig Almond Tea Cake with Coconut Honey Glaze

Filling:

8 oz. dried figs, stems removed, coarsely chopped

2 Tbsp. granulated sugar

¼ cup brandy or water

½ cup water

3 Tbsp. slivered almonds, chopped

½ cup almond paste

Cake:

2 cups (8 oz.) cake flour

½ tsp. baking powder

½ tsp. fine sea salt

⅔ cup canned coconut milk, room temperature

1 tsp. vanilla extract

�� tsp. almond extract

14 Tbsp. (7 oz.) unsalted butter, softened

1½ cups, plus 2 Tbsp. granulated sugar

4 large eggs, room temperature

Glaze:

3 Tbsp. canned coconut milk

2 Tbsp. honey

1 Tbsp. coconut rum

⅛ tsp. fine sea salt

2 oz. white chocolate, finely chopped

3 Tbsp. cream cheese, room temperature

6-8 fresh mission figs for garnish (optional)

For the filling, roll almond paste into a ½  inch diameter rope, cut rope into ½ -1 inch size pieces.

Bring figs, sugar, brandy, and water to simmer in medium saucepan over medium heat. Simmer, stirring occasionally, until liquid evaporates and figs are very soft, about 10 minutes. Remove from heat and cool for 5 minutes. Stir in chopped almonds and almond paste pieces and cool until ready to use.

For the cake, adjust oven rack to lower-middle position. Grease and flour 9×5 loaf pan. Combine flour, baking powder, and salt in bowl. Whisk coconut milk and both extracts in measuring cup.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of coconut milk mixture. Mix on low until smooth, about 30 seconds.

Remove mixing bowl, add fig-almond mixture in chunks of various sizes. Using rubber spatula, fold until mixture is evenly distribute throughout the batter.

Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325℉ and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65- 80 minutes.

Cool cake in pan for 15 minutes, then turn out onto rack, right side up, and cool completely.

For the glaze, bring coconut milk, honey, rum and salt to a simmer over in a small saucepan over medium heat. Turn off heat and whisk in white chocolate until fully combined. Add cream cheese, one tablespoon at a time, whisk until glaze is smooth and creamy. Cool for 20-30 minutes until thickens.

Drizzle glaze over top of cake and let it drip over the sides. Decorate with fresh figs (if use) and serve.

[gradienty]

Hint of Green Buttered Rum (#ddfde5 to #929210)

[morethansalad]

Sweet Potato Mint Tart with Red Bean Paste (Vegan & Gluten-Free)

[brunchbinch]

Toasted marshmallow hot buttered rum (x)

[cerealkiller740]

1953 Life Savers Butter Rum Candy