Tag Archives: rum

Pina Colada Oatmeal Cookies

Ok my Christmas tree is up and decorated! Woo Hoo! Now I just need to clean up and finish up the loose ends for the inside decorating. Spent all morning and part of the afternoon Christmas shopping so I got a late start on the tree today. I had promised myself I would write the blog in the morning also. Didn’t happen! It is amazing that even though I am not working (unemployed but not by choice!) you would think I had so much time on my hands! I seem to have even less. Looking for a job is a full-time job in itself so I am happy to take time and just write about my recipes and research photos and just escape into my own little food blog world. It’s a great place!

My Christmas tree

Great places have great food and drinks. The piña colada is a wonderfully decadent and delicious drink and it definitely brings up images of palm trees, warm weather, sandy beaches, tiki huts…You get the picture. So I found a recipe for my last cookie exchange that took that wonderful cocktail and made it into a cookie! The recipe calls for rum extract but I like to use the real thing. Or even use a coconut rum. It’s a small amount so don’t worry that anyone will be getting plastered from eating these cookies. They are tasty and tropical and they even go great with a real piña colada to wash them down! Why not! It’s the holiday! Enjoy! (I know the picture is small but I didn’t have a close up them by themselves. Never thought I’d be doing a blog when I made them!)

Pina Colada Oatmeal Cookies

INGREDIENTS:

1½ cups firmly packed dark brown sugar

1½ sticks butter, softened

1 egg

1 can (8 oz.) crushed pineapple in juice

1 teaspoon rum or coconut rum (or use rum extract)

2 cups flour

½  teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½  cups rolled oats (not quick cooking)

½ cup flaked coconut

DIRECTIONS:

1. Preheat oven to 350º. In a large bowl, beat the brown sugar and butter with an electric mixer on medium speed until light and fluffy. Beat in egg, pineapple with its juice, and rum extract until well blended.

2. Add the flour, baking powder, baking soda, and salt. Beat until well blended. Stir in oatmeal and coconut.

3. Drop by teaspoonfuls onto greased cookie sheets. (Those silicone mats or parchment paper work great also). Bake for 15-20 minutes. Let cookies cook on sheets for 2 minutes, then remove to a rack and let cool completely.

Makes about 48 cookies

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Hurricane Cocktails

Yes I am doing a Hurricane cocktail today. In honor of all the crazy storms out there right now, especially “My Name Is Earl”. As of right now Earl is down to a Category 1 storm with winds only at 85mph. ONLY! Coming from NY we never really knew what hurricanes where for the most part. Sure I remember Gloria. But by the time it got to NY it was nothing like the ones I experienced living here in Florida. I was here 4 years before our first one in 2004. Hurricane Frances. Then 3 weeks later Hurricane Jeanne. Hurricane Wilma in 2005 was another one we got to know up close and personal. Let me just say I am glad I experienced it but don’t need to repeat again, ever. We got hit dead on for these, not just a brushing past us. It was not fun. So now when they talk about these storms and some people just don’t realize how severe they can be. Just ask Louisiana or any other Gulf state. So for all of you up north in the path, even though it’s a Cat.1 please take it seriously and prepare. You never know! If I had a dollar for all the times our weather people said, “Oh this has never happened before! Or This is highly unusual for a storm!” I would be rich. Honestly, you don’t know! So be safe everyone and have a cocktail. Stock up on ice and water! You don’t realize how much you need them both until you can’t get them!

So enjoy the cocktails. This recipe makes enough for 8! It is courtesy of  Rachael Ray. It will NOT be that bright red color that you usually have from a bar hurricane. That is pretty much all sugar and fruit punch. Yuck!! This will be a pretty orange/yellow color.

INGREDIENTS:

½ cup simple syrup

2 cups golden rum

2 cups passion fruit juice

2 cups orange juice (no pulp is better)

2 cups pineapple juice

½ cup orange liqueur, such as Grand Mariner

juice of 4 limes (about ½ cup)

Myers Rum

ice cubes

Bitters, such as Angostura (You can leave this out if you want)

8 fresh pineapple wedges for garnish

DIRECTIONS:

1. Fill a large pitcher or large punch bowl with ice cubes. Add the rum, passionfruit juice, orange juice, lime juice, pineapple juice and simple syrup and stir until chilled.

2. Strain the cocktail into glasses, top with a dash of bitters and garnish with a pineapple wedge. Put a little Myers Rum on top as a floater! Enjoy!

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