Rum Raisin Oatmeal Cookies

Take your favorite oatmeal raisin cookie recipe. Only, hours before you intend to bake, take all the raisins and macerate them in some rum until they are rum soaked bites of wrinkly raisin awesomeness. Then, and only then, should you add them to your cookie dough.

The taste is subtle (I’d rather flavors to be in my face), but it’s there. And that can’t be a bad thing. Higher points for using rum that you got in Costa Rica.

If there is any rum leftover that has not been absorbed into the raisins, you must, MUST drink it. Not gonna lie, that was my favorite part of this baking and cookie eating experience. Rum flavored raisins was the goal, but the raisin flavored rum was a super sweet bonus.

I gots a new camera for Christmas. So hopefully, my pictures will soon look better than this. Stay tuned.

Rum Raisin Oatmeal Cookies

adapted from Joy of Cooking

1 cup raisins

1/2-3/4 cup rum (depending on how much time you plan to macerate and if you want anything leftover…)

1 3/4 cup all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 lb butter (2 sticks)

1 1/2 cups brown sugar

1/4 cup sugar

2 eggs

2 1/2 teaspoon vanilla

3 1/2 cups rolled oats

Hours before baking, pour rum over raisins and let them sit. Every once in a while stir it around (and give it a good smell-you know you want to).

Preheat oven to 350 degrees. In a medium bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk to aerate and remove any clumps.

In a large bowl or bowl of a mixer with paddle attachment, beat the butter until creamy. Add sugars and cream together until light and fluffy. Add eggs one at a time, then the vanilla. Slowly add the flour mixture to the wet sugar mixture.

(Without using a mixer) stir in the oats. Strain the raisins or add them using a slotted spoon and stir into the cookie dough.  Place on greased cookie sheets by heaping tablespoons about 3 inches apart. Press down to form 1/2 inch thick rounds. Bake for 6-9 minutes, rotating them halfway through. Cool on the sheet for 2 minutes, then transfer to a cooling rack.

**Very important: If there is any rum leftover you must drink it.

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Chocolate Coconut Rum Cupcakes with Coconut Rum Frosting

“And the zookeeper is very fond of rum!”

At the Zoo is one of our two year old’s favorite books, and the original inspiration for his Simon & Garfunkel themed birthday party (read: excuse for me to incorporate Simon & Garfunkel into all that I do!). I love how the book cleverly deals with the mention of an alcoholic beverage by picturing the rhinoceros zookeeper outside of the beaver’s cage. The beaver, of course, is wearing a shirt with his name on it: Rum. I just knew I had to involve rum in some aspect of the party! Enter in a chocolate coconut rum cupcake, made even more sinful with coconut rum frosting.

Don’t worry–I also made yellow cupcakes topped with strawberries and whipped cream and the birthday boy was none the wiser on what he was missing! And, you know, I’m responsible like that.

Chocolate Coconut Rum Cupcakes

See The Cupcake Project. I didn’t really adapt anything so I will not take any credit for the recipe! Though I am one of those people who has a problem with the texture of coconut inside my desserts, so I left out the shredded coconut.  I did not, however, leave out the chocolate chips. Do with that information what you will.

I made a different frosting, only for the reason that I was already using 5 blocks of cream cheese in other dishes for the party and I felt like we could all use a cream cheese break. And why would I make a rum cupcake and not top it with a rum frosting? That would truly be ridiculous.

Coconut Rum Frosting

1 stick unsalted butter, room temperature

3 cups (or more) powdered sugar

4 tablespoons coconut rum

Whip the butter in a mixer (or by hand if you’re crazy) until it is light and fluffy. Slowly add the powdered sugar in small increments, thoroughly incorporating each addition before adding more. Feel free to use more than 3 cups if you need to, but it was the ideal amount for me. When it has reached your perfect consistency for frosting spreadability, mix in the rum. If the liquid has thinned out the frosting too much, you can add more powdered sugar to firm it up if needed.

Watermelon Rum Popsicles

It’s been dancing around 100 degrees with high humidity, but you know what has kept me refreshed? A popsicle made with watermelon and spiked with rum. (And my nice, cool cellar!)

I saw a recipe for watermelon mojito popsicles over at Endless Simmer, but since I am not much of a mint gal, I adapted it to suit my own tastes.

And I’ve been known to mix up a batch of simple syrup from time to time, but it’s not usually something I have on hand. But that’s ok! Simple syrup is simply (hence the name) 1 part water to 1 part sugar boiled together, merely a way to sweeten your beverages without any gritty sugar floating around. So I took 1 tablespoon of sugar and 1 tablespoon of water in a mug, popped it in the microwave and stirred until the sugar dissolved. Easy!

I could actually envision making a big batch of these and freezing in cups instead to make some interesting Italian ices… Things to think about.

Watermelon Rum Popsicles

Adapted from Endless Simmer, makes 4 popsicles

  • 1 1/2 cups watermelon
  • 1 lime
  • 1-2 tablespoons simple syrup
  • 3 oz. rum
  • splash of seltzer (we had pomegranate on  hand!)

Add all ingredients in a blender or food processor and blend. Pour in popsicle molds. Freeze! Lick!