#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

[gradienty]

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

[morethansalad]

Jamaican-Inspired Banana Bread Baked Oatmeal (Vegan)

[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 ☕

[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

¼ 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.

[brunchbinch]

Toasted marshmallow hot buttered rum (x)

[cerealkiller740]

1953 Life Savers Butter Rum Candy

[fullcravings]

Brown Butter Rum Pecan Chocolate Chunk Blondies

[gradienty]

Las Palmas Buttered Rum (#d4f211 to #928b0b)

[morethansalad]

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

[askwhatsforlunch]

Tropical Rum Baba

The four of us are home together for Father's Day today. To celebrate this very special occasion, I baked this gorgeously fragrant and agreeably boozy Tropical Rum Baba --both my Dad and sister are very keen on this dessert!-- where the potency of Caribbean Rum is beautifully balanced by the fresh juiciness of a sweet mango! Happy Sunday!

Ingredients (makes 1):

220 grams/8 ounces strong white flour

50 grams/1.75 ounce caster sugar

1 tablespoon active dry yeast

½ teaspoon salt

2 large eggs

¼ cup milk

100 grams/ 3.5 ounces unsalted butter, at room temperature

¼ cup demerara sugar

2 heaped tablespoons pure local honey

1 cup Ginger and Lime Rum 

1 cup water

1 ripe mango

1 small lime

1 tablespoons pure Manuka Honey

1/2 cup double cream

In a large bowl, combine strong white flour, caster sugar, yeast and salt, making sure you don’t put the salt on top of the yeast, as it might kill it. Give a good stir; set aside.

In a smaller bowl, whisk the eggs and the milk together until well-blended.

With a wooden spoon, gradually stir egg mixture into flour mixture, until a soft, sticky dough forms. Tip dough out onto a lightly floured surface, and knead, a good 10 minutes, until dough becomes smoother. Then, gradually knead in softened butter, until you have an elastic, shiny dough. Return to the bowl, and cover with a tea towel. Prove, one hour, or until doubled in size.

Generously butter a 20cm/8” baba tin.

Once proved, knock back the air, and spoon dough into a piping bag. Pipe dough prepared tin. Prove again, until doubled in size.

Preheat oven to 180°C/355°F.

Once the baba has risen, place in the middle of the warm oven, and bake, 25 to 30 minutes at 180°C/355°F, until a nice golden brown colour.

Whilst baba is baking, combine demerara sugar, honey, half of the Ginger and Lime Rum and water in a large saucepan, and heat over medium-high heat, stirring until sugar and honey have completely dissolved. Boil rapidly, a couple of minutes. Remove from the heat and stir in remaining Ginger and Lime Rum. Cover with a lid.

When the baba is baked, remove from the oven, and let cool, 15 minutes, before gently releasing from the tin. Then, carefully soak the sponge in the warm rum syrup, gently turning it to soak evenly. Gently lift out of the saucepan, and transfer to serving plate; set aside. Keep about 1/3 cup of the Ginger and Lime Rum syrup.

Let rum-soaked sponge cool at room temperature.

Halve, pit and dice mango. Place mango dices in a medium bowl. Thoroughly squeeze the juice of the whole lime over the mango dices, tossing to combine. Then, drizzle generously with honey and two tablespoons of the remaining Ginger and Lime Rum syrup, to coat and glaze.

In a medium bowl, beat double cream with an electric beater until soft peaks form. Add remaining cooled Ginger and Lime Rum syrup, and continue beating until stiff peaks just form.

Serve Tropical Rum Baba filled with honey and rum mango dices, with Ginger and Lime Rum Whipped Cream.

[haveyoudrankthis]

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