Are you looking for some unique recipes to serve your holiday guests this year? Our friends at Blue Chair Bay have a couple of recipes they wanted me to share with readers that are sure to please any crowd.
These recipes were created by Cori Lomuto from Cori’s Kitchen.
Banana Cupcakes with Coconut Spiced Rum Buttercream (pictured above)
Banana Cupcake Ingredients:
1 ¼ cup flour
1 tsp. baking soda
1/8 tsp. salt
¾ cup sugar
½ cup vegetable or canola oil
1 cup mashed banana (about 2 large)
1 tbsp. Blue Chair Bay Coconut Spiced Rum
Preheat oven to 350º. Line twelve regular size muffins pans with paper liners or grease well. In a small bowl mix together the flour, baking soda and salt. In a large bowl, whisk together the sugar, oil and eggs until blended. Add banana and rum. Beat well. Add dry ingredients and beat again until smooth. Fill cupcake wells about 2/3 full. Bake approximately 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to cool completely on a wire rack.
Coconut Spiced Rum Buttercream Ingredients:
2 cups confectioner’s sugar
½ cup unsalted butter, softened
3 Tbsp. sour cream
2 Tbsp. Blue Chair Bay Coconut Spiced Rum
1/3 cup sweetened shredded coconut for garnish
Toast the coconut my spreading on a baking sheet and baking in a 350º oven for 5-6 minutes until lightly browned. Do not burn. Let cool. Using an electric mixer, beat butter, sour cream and salt. Gradually add sugar and beat until smooth. Add rum and continue to beat until blended. Frost cooled cupcakes and garnish with toasted coconut.
Make approximately 12 cupcakes.
Almond Sandwich Cookies with Coconut Rum Filling
1 cup old-fashioned rolled oats
1 cup sugar
2 tbsp. flour
1 tsp. ground cardamom
¼ tsp. salt
¼ tsp. baking powder
½ cup unsalted butter, melted
1 tbsp. Blue Chair Bay Coconut Rum
1 cup sliced almonds
Preheat oven to 325º. Line cookie sheets with parchment paper or aluminum foil lightly coated with cooking oil spray. In a large bowl mix the oats, sugar, flour, cardamom, salt and baking powder. In a separate bowl combine the eggs, butter and rum. Pour into the bowl of dry ingredients and mix well. Stir in the almonds. Drop teaspoonful’s of dough 3 inches apart on the prepared cookie sheets (the cookies will spread quite a bit). Bake for 10-12 minutes or until starting to brown on the edges. Let cookies cool completely on the pans and then peel them off the parchment or foil. Repeat with remaining dough.
Coconut Rum Filling Ingredients:
1/3 cup unsalted butter, softened
1 ¾ cup confectioner’s sugar
1 tbsp. Blue Chair Bay Coconut Rum
Beat the butter using an electric mixer. Gradually add the sugar and beat until smooth. Add rum and beat until blended. To assemble cookies carefully spread (cookies are delicate and will break if too much pressure is applied) 1-2 tsps. filling on the bottom half of one cookie. Top with a second cookie.
Make approximately 30 cookies.
Both recipes sound delish. I’m not the world’s greatest baker (I’m better at cooking) but these recipes seem easy enough to make.
I only recently tried recipes using alcohol as one of the ingredients. The Brandied Cranberry Sauce I made recently with Brandy turned out great.
What do you think about these recipes? Do you think you might try them out for yourself? If you do please come back here and comment and let me know how they turned out.
Do you have other recipes you like to make that uses Rum as one of the ingredients?
*I was not compensated for this post. I posted this for the enjoyment of my site readers. The opinions expressed are my own and not influenced in any way.