This cocktail dates back to the end of WWII when whiskey was in tight supply and liquor vendors insisted bar owners buy multiple cases of rum to each case of whiskey.

An overabundance of rum forced establishments to get creative and it was then that the Hurricane Cocktail was born.

Served from a “Hurricane” glass named and shaped after hurricane lamps. A souvenir hurricane glass (or two) come in handy when making this cocktail at home.

A combination of light and dark rums, passion fruit juice, orange juice, squeeze of lime, and grenadine syrup is served over ice in a tall ‘Hurricane’ glass. This drink is sweet like fruit punch and packs a punch too with generous amounts of rum. Cheers!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Hurricane Cocktail

This drink is sweet like fruit punch and packs a punch too with generous amounts of rum. Cheers!

Course Drinks

Servings 2

Ingredients

• 4 ounces dark rum
• 4 ounces light rum
• 4 ounces passion fruit juice or pineapple juice
• 2 ounces orange juice
• 2 ounces fresh lime juice
• 1 ounce grenadine
• 1 ounce simple syrup optional
• orange slices and maraschino cherries for garnish

Instructions

• Fill two tall glasses with crushed ice. Combine all ingredients in cocktail shaker with ice. Shake until chilled. Pour into ice filled glasses. Garnish each with orange slice and maraschino cherry.

The post Hurricane Cocktail a New Orleans Classic appeared first on Lemony Thyme.

I was introduced to this fabulous RECIPE a couple of years ago and tucked it into my must-make folder for safe keeping.  Juicy sweet pineapple, coconut, macadamia nuts, sweetened condensed milk, dark rum, and the surprise ingredient ginger snaps.  Baked into awe-mazing.  Oh my!!  We’ll call this heavenly dessert, that screams tropical paradise, Piña Colada Baked Pineapple.

The person who first introduced this recipe to me happens to be one of my work bff’s.  I thought it only fitting that we all enjoy warm unctuous pineapple love on her birthday, prepared in our office break room…that rocks!!  Jennica has appeared in several posts here on Lemony Thyme, as she is always full of energy, positivity, creativity, can-do AND more thoughtfulness than anyone I know.  THE, kind of vibe we all long to exude and most definitely benefit from.  Check out some of my favorite Jennica highlights below.

I’ve shared often that I work with a passionate bunch of people.  We give our all, in work and play.  This rock star joined 30 of her fellow teammates to celebrate Lock ‘n Roll Month (circa 2011) in pure Cher style.  Here’s the entire 80’s Rock Star Team.

I know she’s hating me right now, but damn girl.  She embraced the challenge (dress like your favorite 80’s rock star), stayed in character for her red carpet entrance, met the paparazzi with a fierce delivery, and those arms.  I say Rock Star extraordinaire.

While I love Jenn in Cher mode, she’s far superior than that.  She’s the individual who connected our company with Habitat for Humanity.  She worked tirelessly to find a way for Delaney to make a difference, one of our core corporate philosophies.  We were privileged to take part in our first ‘Got Locks’ community service project in 2011.

Besides running our stellar Inside Sales Department, she’s got mad party-planning skills.  And how we love to party.  This girl knows how to get the most out of dry ice, dimmed lights, spooky effects, and food.

Not to mention her special effects costumes.

We all need a friend, workmate, and awesome ‘being’ in our lives.  I’m blessed.  When my small family faced the most difficult days, Jennica delivered comfort.  My recreation of Jenn’s Chicken Enchilladas {with Red Sauce} recipe was a tribute to Mom and Jennica.  Never underestimate delivering food, even when ‘words’ are a challenge.

I’m sure by know you’ve developed a kinship to Jenn.  She’s that awesome.  Welcome National Watermelon Day.  I made Watermelon Gaspacho, she made a Watermelon Turtle.  You see the passion right?!  My heart is full for this girl, who never wants to steal the limelight, looks for ways to recognize her peers, and totally rocks on the dance-floor. #ChristmasParty2014.

So when she shared an experience of Gratineed Pineapple a couple of years ago, I made a mental note that we would recreate this recipe for her one day.  We celebrated Jennica’s birthday a couple of weeks ago with a delicious lunch out at a local Cuban restaurant, followed by Piña Colada Baked Pineapple for all.

Will you look at all that flavor love.  Now imagine it warmed until bubbly, wafting with the aroma of sweet pineapple rum.

One last shout-out to Jennica (although I could go on and on).  Every Christmas season, our office plays ‘Secret Santa’, and this girl rally’s the troops.  Serious mischief, full on elf-mode, with enough laughter to refill the tank.  xo Jenn.  Thanks for being on my team.

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Piña Colada Baked Pineapple

Author Wives with Knives

Ingredients

• 1 large fresh pineapple
• 2 cups additional pineapple chunks
• 1/2 cup shredded sweetened coconut flakes
• 1/2 cup crushed ginger snaps
• 1/2 cup chopped macadamia nuts
• 1/2 cup sweetened condensed milk
• 2 Tbl. dark rum we used Myers

Instructions

• Slice the pineapple in half with leaves intact. Cut the core from each pineapple half and discard. With a small sharp knife carefully cut the remaining pineapple out of the shell. Cut into 1-inch cubes and combine with additional 2 cups of pineapple chunks.
• Combine coconut, gingersnap cookies and macadamia nuts. Set aside.
• Whisk together sweetened condensed milk and dark rum. Set aside.
• In the cored pineapple halves, layer half pineapple chunks, sprinkle half of coconut/gingersnap mixture, drizzle of half sweet condensed milk/rum mixture; repeat.
• Bake at 325 degrees for 20-25 minutes or until golden brown and bubbly; about 20-25 minutes. Keep an eye on it so it doesn’t brown too quickly. Tent with foil if necessary.

Notes

We tripled the recipe to serve a larger crowd.

The post Piña Colada Baked Pineapple appeared first on Lemony Thyme.

My Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream recipe was inspired by the most popular dessert on this year’s Halloween Office Party Buffet.  There sat Mark’s picture perfect rum cake, whose aroma alone was so intoxicating co-workers began to stalk the break room pre-party (secretly wondering if they could manage to sneak a piece without getting caught). There’s something sensual about the combination of rum and butter and sugar.

Definition ‘sen-su-al’ adjective: “relating to or consisting in the gratification of the senses or the indulgence of appetite.”

If rum, butter and sugar weren’t enough….chopped Sugared Pecans sprinkled on top of our super moist, chocolately, buttery cupcakes made for some tasty cupcake love.  I used our favorite Chocolate Cake Recipe, replacing coffee with rum.  Worked like a charm.

One week from today is National Cupcake Day!!  I’ve joined 25 of my blogging friends to bring you cupcakes galore.  All new recipes with something delicious for everyone.  Please be sure to check out each tasty creation below.

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Dark Chocolate Rum Cupcakes {with Salted Caramel Buttercream}

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 18

Author Libby with Lemony Thyme

Ingredients

For the cupcakes…

• 2 cups flour
• 1 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 3/4 cup unsweetened cocoa powder
• 3 eggs
• 2 cups sugar
• 1 cup full fat mayonnaise
• 1/2 cup dark rum
• 1 tsp. vanilla

For the salted caramel buttercream frosting…

• 25 caramels unwrapped
• 2 Tbl. cream
• 1 tsp. sea salt
• 2 sticks butter room temperature
• 1 Tbl. dark rum
• 1 1/2 cups confectioners sugar
• Sugared Pecans for topping see recipe link in post

Instructions

For the cupcakes…

• Preheat oven to 350 degrees. Line muffin tins with cupcake liners (we made 18 cupcakes). Reserve.
• In a large bowl, beat eggs for 2-3 minutes on medium speed until they turn a pale yellow. Add in sugar and beat until well combined. Add in mayonnaise, rum, and vanilla and beat until mixture is well blended.
• In a medium bowl whisk together flour, baking soda, baking powder, salt and cocoa powder. Add flour mixture in 4 additions; mixing well between additions.
• Divide batter evenly between prepared pans filling 3/4 full. Bake at 350 for 17 – 20 minutes or until a cake tester comes out clean. Allow to cool in pans on wire racks for 5 minutes. Then remove from pans, transfer to cooling racks and allow to cool completely before frosting.

For the salted caramel buttercream frosting…

• Combine unwrapped caramels, cream and sea salt in a microwave safe bowl. Microwave on high for 2-3 minutes, stirring at 1 minute intervals. Allow to cool to room temperature before combining with remaining ingredients.
• In a medium bowl, beat butter until light and fluffy. Add in caramel sauce and rum and beat until smooth. Slowly add in confectioners sugar; mixing until combined and smooth in texture.
• Fill a piping bag with frosting, topping each cupcake with a generous amount of salted buttercream frosting. Sprinkle each with chopped sugared pecans.

I sat at my computer this morning in awe of these 25 super talented (and wildly creative) bakers.  National Cupcake Day (December 15th) will be celebrated in style.

• Hot Cocoa Cupcakes by The Redhead Baker
• Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
• Vanilla Candy Cane Cupcakes by Noshing with the Nolands
• Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
• Nerds Cupcakes by Amy’s Confectionery Adventures
• Vegan Midori Melon Cupcakes by NinjaBaker
• Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
• Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
• Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
• Cranberry Apple Cupcakes by The Pajama Chef
• Almond Joy Cupcakes by Our Eating Habits
• Buttered Rum Cupcakes by Adventures in All Things Food
• Maple Cupcakes with Maple Cream Cheese Frosting by Karen’s Kitchen Stories
• Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
• Candied Buddha’s Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
• Almond Joy Cupcakes by Food Lust People Love
• Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
• Chocolate Cupcakes with Nutella Frosting for 2 by Kate’s Recipe Box
• Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
• Peppermint Patty Cupcakes by Comfortably Domestic
• Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
• Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
• Lemon Cupcakes by Miss Information
• Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
• Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca
• Cupcake Christmas Wreath by Lick the Spoon

The post Dark Chocolate Rum Cupcakes {with Salted Caramel Buttercream} appeared first on Lemony Thyme.

It was time for another Adventure in Chocolate.  I started something kind of fun.  Every other week or so I will choose one of my work-mates to select a recipe, that I then recreate, picture, post about, and deliver to them to Share the Love.  This time up I chose Allan and he chose Chocolate Rum Balls.

I chose Allan, because a couple of weeks ago when I started this new ritual and was in need of recipe inspiration, I turned to the only person I know that might have a greater chocolate addiction than I do.  I said, “Wendy, I need you to deliver me a recipe for something decadent and chocolate.  I’ll make it, pictured it, post about it, then deliver it to you to devour.”  You may remember our fabulous Chocolate Truffle Cheesecake with Chocolate Ganache.  We have Wendy to thank for that lovely recipe.

Well it seems in all of her excitement, while Wendy did share the love with some in the office….she never made it around to Allan before whisking off with the remaining half a cheesecake and heading for home.  It was only fair to offer him a means of retaliation, in the nicest way of course.

His choice of Chocolate Rum Balls was outstanding.  And this super simple recipe from Food Network was a bonus.

Chopped semisweet and bittersweet chocolate are melted over simmering water.

Cubed butter is then stirred in until nice and creamy.

Next, the confectioners sugar and rum are stirred into the chocolate mixture until a dough is formed.

Notice the texture in the picture above.  The chocolate dough is pliable, easy to roll into 1-inch balls for dipping in chocolate sprinkles.  DO NOT REFRIGERATE MIXTURE.  If you don’t have time to roll the balls now or if you were to say run out of chocolate sprinkles (hmm mmm) before finishing the rolling and coating step, just simply seal the chocolate mixture in an airtight container until ready to roll.

One small container of chocolate sprinkles will coat approximately 15 1-inch balls.  I will buy the big tub next time :) since the recipe will easily make 50 delicious Chocolate Rum Balls.  Thank Allan for a stellar choice.

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Chocolate Rum Balls {Share the Love}

Author Food Network

Ingredients

• 4 oz. semisweet chocolate cut into small pieces
• 4 oz. bittersweet chocolate cut into small pieces
• 1 stick butter cut into small pieces
• 4 cups powdered confectioners sugar
• 3 Tbl. dark rum I used Bacardi Gold
• Chocolate sprinkles for rolling (Lg. tub)

Instructions

• In a medium metal bowl, combine both types of chocolate and melt over a pot of simmering water. Whisk in the butter pieces. Whisk in the sugar and rum.
• Put sprinkles in a shallow bowl. Roll the chocolate mixture into small balls, about 1-inch in diameter. Roll them in sprinkles until they are fully coated. Store them in an airtight container.

If you loved these Chocolate Rum Balls you might also enjoy Vanilla Rum Balls.

Vanilla Rum Balls

The post Chocolate Rum Balls {Share the Love} appeared first on Lemony Thyme.