#rumflavor

[fearlessdesign]

This Mojito Fruit Salad is a tasty take on the classic mojito drink. It has fresh strawberries, pineapple, mango, and kiwi tossed in a dressing made of lime, mint, and rum. It's a tropical treat that will make you feel good.

Ingredients: 2 cups fresh strawberries, hulled and sliced. 2 cups fresh pineapple, diced. 1 cup fresh mango, diced. 1 cup fresh kiwi, peeled and sliced. 1/4 cup fresh mint leaves, chopped. 3 tablespoons fresh lime juice. 2 tablespoons white rum. 2 tablespoons honey. Zest of 1 lime. Lime wedges for garnish.

Instructions: Put the strawberries, pineapple, mango, and kiwi in a large bowl and mix them together. Mix the chopped mint, lime juice, white rum, honey, and lime zest together in a small bowl using a whisk. Mix the mint, lime, and rum together and then pour it over the fruit in the large bowl. Toss the fruit gently to coat it all evenly. Allow the flavors to blend by putting the Mojito Fruit Salad in the fridge for at least 30 minutes. Put the salad in bowls or glasses for each person and top with lime wedges and extra mint leaves, if you want. Have fun with your Mojito Fruit Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Dennis Larabee

[in-sideunder]

Spiced Rum Crinkles are soft and chewy cookies flavored with warm spices and a hint of spiced rum. They are ideal for holiday gatherings or as a sweet treat at any time of year.

Ingredients: 1 3/4 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 1/4 cup spiced rum. 1 teaspoon vanilla extract. 2 large eggs. 1/2 cup powdered sugar for rolling.

Instructions: In a medium-sized bowl, mix the cocoa powder, cinnamon, nutmeg, salt, and baking powder with a whisk. Put the softened butter and granulated sugar in a different large bowl and mix them together until they are light and fluffy. Add the eggs, vanilla extract, and spiced rum and mix them in well. Slowly add the dry ingredients to the wet ones and mix them together until a smooth dough forms. Put the dough in the fridge for at least two hours with plastic wrap over it. Warm your oven up to 350F 175C and put parchment paper on baking sheets. Take the dough out of the fridge that has been chilled and roll it into 1-inch balls. Cover every ball with powdered sugar all the way around, then put them on the baking sheets that have been prepared. For 10 to 12 minutes, or until the edges begin to set and crackle, bake the cookies. Take the cookies out of the oven and let them cool for 5 minutes on the baking sheets. Then, move them to wire racks to cool completely. Serve these tasty Spiced Rum Crinkles and enjoy them!

Prep Time: 20 minutes

Cook Time: 12 minutes

JENNIFER OKOLIE - Health and Wellness Coach

[andreadaquino]

These Daiquiri Marshmallows are a delightful twist on the classic cocktail. They have a zesty lime and rum flavor, making them a perfect treat for adults. Enjoy the taste of a daiquiri in a fluffy, homemade marshmallow!

Ingredients: 2/3 cup fresh lime juice. 1/3 cup white rum. 3 tablespoons gelatin powder. 1/2 cup water. 2 cups granulated sugar. 1/2 cup corn syrup. 1/4 teaspoon salt. 1/2 cup powdered sugar, for dusting. 1/2 cup cornstarch, for dusting. Zest of 2 limes.

Instructions: Mix the white rum and fresh lime juice together in a bowl. Put aside. After adding the gelatin powder to 1/4 cup of water in a different bowl, let it bloom for five minutes. Add the corn syrup, salt, granulated sugar, and the remaining 1/4 cup of water to a saucepan. Stirring constantly, heat over medium-high heat until the sugar dissolves. After it dissolves, put a stop to stirring and allow it to boil until a candy thermometer registers 240F 115C. Take off the heat and gradually add the sugar mixture to the gelatin that has bloomed, stirring constantly until everything is well combined. Beat the gelatin mixture on high speed for 10 to 12 minutes, or until it thickens and fluffs up, using a stand mixer. It ought to look like marshmallow fluff. Stir in the rum mixture and lime juice gradually while beating the marshmallow fluff. Beat for a further two to three minutes, or until thoroughly combined. Grease a square baking dish with parchment paper, then sprinkle it with a cornstarch and powdered sugar mixture. Using a spatula to smooth the top, pour the marshmallow mixture into the dish that has been prepared. Mix the lime zest with the marshmallow mixture and sprinkle it on top. For optimal results, let the marshmallows sit at room temperature for at least four hours, or even overnight. Once set, cut the marshmallows into squares using a sharp knife dusted with cornstarch and additional powdered sugar. To keep them from sticking, dust each marshmallow square with more powdered sugar and cornstarch. Savor your Marshmallow Daiquiri!

Prep Time: 30 minutes

Cook Time: 10 minutes

Cobblers Beach

[muraisawesome]

These gluten-free rum balls are perfect for celebrating the New Year or any occasion. Made with almond flour and cocoa powder, they're rich, indulgent, and bursting with rum flavor. Plus, they're easy to make and require no baking!

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/2 cup powdered sugar. 1 cup shredded unsweetened coconut. 1/2 cup dark rum. 1/4 cup honey. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Additional powdered sugar for rolling optional.

Instructions: Put cocoa powder, powdered sugar, shredded coconut, and almond flour in a large bowl. Gather the dry ingredients together and add the dark rum, honey, vanilla extract, and salt. Mix until everything is well mixed and a dough forms. Put the bowl in the fridge for at least 30 minutes with the plastic wrap on top to make the dough firm. Take the dough out of the fridge after it has chilled. Take tablespoon-sized amounts and roll them into balls. You can roll the balls in more powdered sugar if you want them to be sweeter and have a different texture. Put the rum balls on a baking sheet lined with parchment paper. Set them in the fridge for another 30 minutes. Enjoy! Serve cold.

Jude

[meucvemanexo]

Indulge in these delightful Chocolate Rum Balls that are not only delicious but also gluten-free, vegan, paleo, raw, and refined sugar-free. They're perfect for satisfying your sweet cravings with a hint of rum flavor!

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup shredded coconut. 1/4 cup medjool dates, pitted. 2 tbsp raw cacao nibs. 2 tbsp maple syrup. 2 tbsp coconut oil. 2 tbsp dark rum. 1 tsp vanilla extract. A pinch of sea salt.

Instructions: Place almond flour, cocoa powder, shredded coconut, medjool dates, and cacao nibs in a food processor. Pulse until well combined and the mixture reaches a crumbly texture. Add maple syrup, coconut oil, dark rum, vanilla extract, and a pinch of sea salt to the mixture in the food processor. Process again until the mixture starts to come together into a sticky dough. Scoop out small portions of the dough and roll them into balls using your hands. Place the chocolate rum balls on a parchment paper-lined tray or plate. Refrigerate for at least 30 minutes to firm up. Once firm, remove from the refrigerator, and roll the balls in extra shredded coconut or cocoa powder for coating, if desired. Store in an airtight container in the refrigerator for up to two weeks. Enjoy your gluten-free, vegan, paleo, raw, and refined sugar-free Chocolate Rum Balls!

Prep Time: 20 minutes

Cook Time: 0 minutes

Davis