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A moist nutty cake with the deep flavor of dark rum.
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These biscotti have a hint of banana and rum, and a nutty crunch of toasted pecans.
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This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
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Cookies that taste like eggnog! These are a perfect addition to your holiday cookie trays! Try sprinkling a little nutmeg on top of each cookie!
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Fragrant rosemary and heady vanilla add an elegant touch to this fruity dessert topping.
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Recipe given by Jbird NYC.
www.simplyrecipes.com
This non-alcoholic mojito smoothie will change your mind about green smoothies forever! Made with coconut water, kale, pineapple, mint, and lime.
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Add Caribbean sizzle to your summertime drink repertoire with this rum-based cocktail combining orange and pineapple juices, coconut rum, vanilla liqueur, and grenadine syrup.
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This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.
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Pineapple, almond, lime, and maraschino cherries are paired with rum, then frozen to make these boozy pops, perfect for your next party.
cooking.nytimes.com
Jack McGarry of the Dead Rabbit, a sublime new Manhattan bar, recommends a variation on the Cuba Libre.
Ingredients: rum, fernet branca
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.