I’ll always say that vanilla is my very favorite flavor, but lately I find myself reaching for Baileys, Kahlua, rum or other liqueur as flavoring when I bake. Recently, for instance, I splashed some into my coconut macaroons, the filling of my strawberry tart and soaked many, many raspberries in it. I have plans for other spiked treats – but then I always have a long list of things that I want to bake.
Today – August 16th - is a good day to use a little liquor in your kitchen because it is National Rum Day. Like National S’mores Day, I’m not going to question the origin of this designation. I’ll just use it as an excuse to have a cocktail and to try out a new recipe or two. My archives, as I mentioned before, are packed, but you might want to take a look at some of these rummy recipes, as well:
- Rum-Drenched Cocoa-Nana Bread
- Banana Fritters with Rum and Coconut
- Baked Apples with Fresh Ginger, Dates, Almonds and Rum
- Chocolate Rum Cuba Libre Cupcakes
- Strawberry Daiquiri