Recipes

Coconut Malibu Rum Cake

This buttery Coconut Malibu Rum Cake is a taste of the Tropics and easy to make!

Here is a delicious rum cake that is a simple and easy dessert recipe perfect for a beach barbeque and just in time for Labor Day! It’s easy to make and you can use just about any of your favorite box cake mix. I love the ease of a box mix for baking but felt that it sometimes lacked the extra flavor that I wanted. So I started experimenting with different recipes and this by far is one of the best. When I first created this recipe it took about 3 tries to get it perfect. You will notice in the ingredient list below that I substitute the box mix recommendations to add more flavor and make it taste home made.

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The Ingredients

• 1 box cake mix (I recommend Pillsbury Moist)
• 3 eggs
• 1/2 cup pineapple juice
• 1/2 cup Malibu Coconut Rum
• 1 stick melted butter
• 1/4 cup olive oil
• 1 bag shredded coconut

The pineapple juice and rum substitutes the one cup of water recommended and adds more flavor.

You can tweak the pineapple juice and just use 1/2 cup of water instead.

Directions

• Set your oven to 350 degrees F.
• Prepare 2/3 two 8-inch round pans or 1 13 x 9 – inch baking dish to keep cake from sticking by lightly coating bottom of pan with butter and and a flour dusting then place into the freezer.
• Blend cake mix,  pineapple juice, Malibu Coconut Rum, 1 stick melted butter, oil and eggs in a large bowl until moistened.
• Beat with a mixer on medium speed for 2 minutes.

Cake Batter should be a pretty yellow.

Most of the alcohol in the cake mix will cook off in while baking in the oven leaving more of the coconut flavoring behind but not the rum. This is why you add more rum to the cake while slightly hot. It will mix with the butter and will add a delicious buttery rum flavor to the cake.

• Remove pans from freezer, fill half with mix.
• Bake at 350 degrees F for 29 to 33 min.
• Insert toothpick in the center of the cake to check and see if it comes out clean, your cake is done.
• Continue to poke hole into the cake with a toothpick.
• Gently pour 1/3 cup of Malibu Coconut rum over cake while still slightly hot.
• Cool 10-15 minutes before removing from pan.
• If baking in 13 x 9 – inch baking dish, simply add your favorite white frosting then sprinkle shredded coconut on top.
• I using 2/3 two 8-inch round pans, add frosting and coconut layer in between layers, then garnish with maraschino cherries
• Cake is best served room temperature or on a hot day you can serve it cold as a cool refreshing dessert.

Enjoy!

Homemade Pumpkin Spice Latte

Happy Fall Y’all. It’s almost “Pumpkin Spice” season and the cooler weather calls for this delicious Pumpkin Spice Latte to warm you up!  This is one of my favorite recipes!  Best of all, you won’t need to leave your home to enjoy this recipe, or spend money at one of those expensive coffee chains. All you need are a few ingredients and about 10 minutes and you’ll have a warm & cozy beverage ready to enjoy.

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Homemade Pumpkin Spice Latte

Ingredients

• 1 cup milk or almond milk
• 2 tablespoons pure pumpkin puree
• 1 tablespoon sugar
• 1/4 teaspoon pumpkin spice puree, plus more for sprinkling
• 1/4 teaspoon pure vanilla extract
• 1/4 cup hot espresso or hot brewed coffee
• Sweetened whipped cream, for serving

Instructions

1. Combine the milk, pure pumpkin puree, sugar, pumpkin spice puree, and vanilla in a medium microwave-safe bowl. Cover the bowl with plastic wrap, and vent with a small hole.
2. Microwave until the milk is hot. It should take about 1 to 2 minutes.
3. Whisk vigorously until the milk mixture is foamy, for about 30 seconds.
4. Pour the hot espresso or hot brewed coffee into a large mug. Add the foamed milk. Top with whipped cream, and sprinkle with pumpkin pie spice.
5. Enjoy!

Decorative Thankful Wood Tray with 3 Mason Jars

Sweet Potato Souffle

Grilled Rosemary Chicken

This delicious chicken recipe can be served three different ways. It is a hit at every barbecue and can be served skewered with grilled pita bread, diced into a pasta dish, or spatch-cocked whole with grilled potatoes. No matter how you serve it, this marinated chicken will remain juicy and flavorful.

The Ingredients

• 3 lbs chicken breast or thighs cubed, or 1 whole chicken cut down the center (spatch-cocked)
• 3 sprigs of fresh rosemary, finely chopped
• 3 medium garlic cloves, finely minced
• 2 teaspoons of sea salt
• 2 teaspoons of Goya Adobo seasoning
• 2 teaspoons freshly ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 6 tablespoons of olive oil
• 2 teaspoons fresh lemon juice
• 1 large Ziploc bag

Time To Fire Up The Grill

Be sure to coat the grill with olive oil, I personally do not use cooking sprays because of the chemicals. Over medium to high heat place chicken on grill and allow 5-7 minutes per side depending on thickness. Skewers will need about 5 minutes each side, and a whole chicken will need to cook for about 45-60 minutes with the lid closed. Chicken will cook much faster split down the middle and will be done when internal temperatures reach 165 degrees. Remove from grill, cover, and allow it to rest about 5 minutes.

Serve grilled chicken skewers with grilled pita bread and butter lettuce. Cut up chicken breasts and serve with pasta, and serve whole chicken with your choice of sides. It goes great with smoky grilled potatoes and corn on the cob. This dish serves about 6-10 people. Enjoy! Your guests will be sure to love this recipe!