Rumilicious Chocolate Chip Cookies
This month we are celebrating Chocolate Chip Cookie Week (March 1st –7th)!
So please enjoy this delicious recipe of chocolate chip cookies made with none other than our pride and joy, RUM!
Ingredients:
Photo credit: www.handletheheat .com
½ C. Butter, at room temperature
1 C. Brown Sugar
¾ C. Granulated White Sugar
2 Large Egg Whites
1 tsp. Vanilla Extract
3 Tbsp. Dark Rum
2¼ C. All-Purpose Flour
1 tsp. Baking Soda
1/8 tsp. Salt
1 C. Semisweet Chocolate Chips
Directions:
Preheat oven to 350ºF.
In a large bowl, cream together butter and both sugars until fluffy. Add the egg whites and mix thoroughly then add the vanilla extract and dark rum and blend.
Mix in flour, baking soda and salt just till combined, do not over mix. Stir in the chocolate chips.
Using a scoop or tablespoon, add the dough in rounded tablespoons to a cookie sheet lined with parchment.
Bake for about 10 to 12 minutes, until lightly browned. Remove from the oven and allow the cookies to rest, about 3 to 5 minutes.
Remove to a cooling rack and cool thoroughly.
Banana Rum Cream Pie
March 2nd is National Banana Cream Pie Day!
Ingredients:
Photo Credit: www.epicurious.com
1¼ C. Graham Cracker Crumbs
5 Tbsp. Butter, melted
¼ tsp. Ground Cinnamon
3 Tbsp. + 8 Tbsp. Brown Sugar, packed
8 oz. Cream Cheese, softened
1 tsp. Fresh Lemon Zest, finely grated
1 C. Heavy Cream, chilled
1 tsp. Vanilla Extract
2 Tbsp. Dark Rum
4 Firm-ripe Bananas
Directions:
Preheat oven to 350°F. Before you preheat the oven, make sure to place oven rack in middle position.
Stir together crumbs, butter, cinnamon, and 3 tablespoons brown sugar in a bowl with a fork until combined well. Set aside about a tablespoon full of the crumb mixture for garnish later. Using a 9-inch pie plate, press crumb mixture evenly onto bottom and up the sides of pie plate. Bake crust for 10 minutes, then cool completely in pie plate on a cooling rack, about 20 minutes.
In an electric mixer, beat together cream cheese, lemon zest, and 8 tablespoons brown sugar on HIGH speed until light and fluffy, about 1 minute.
In a separate electric mixer, beat heavy cream, vanilla, and rum at MEDIUM speed until it holds soft peaks. Gently stir one third of whipped cream into the cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
Thinly slice bananas and arrange evenly over pie crust. Spread all of the cream filling over bananas, then sprinkle the reserved crumb mixture on top. Cover pie loosely and chill for 20 minutes. Ready to serve!
