I am slightly obsessed (understatement) with Pinterest. Among other things, it’s notorious for harboring fantastic recipes. I don’t think I’ll ever need a cookbook as long as I have Pinterest. But, on Friday, Jerod brought a interesting concern to mind: What if Pinterest blows up and disappears from the Internet? How will I feed him and our future children?
“You find so many great recipes,” he said. “You should post your findings on your blog, so you have a record of them if Pinterest ever blows up.” (This was a real conversation, and one of the many reasons why I love him.)
I thought that was a fantastic idea. So I’ll be posting recipes here now and then that we’ve tested and approved to be blog-worthy. I’d like to say in advance that none of the recipes will be my own creations, but I will always include a link to the original source to give credit. They deserve recognition, I’m just the messenger!
I wish I’d found this recipe earlier in the winter, because it warmed me right up! Jerod and I were introduced to buttered rum at the Rock City Grill, where they use their own “secret recipe.” I didn’t even bother asking what it was, because I was able to find this one by Martie Knows Parties! We cut the recipe in half when we made it and we still have a TON of mix left over.
1 pound unsalted butter -softened
1 pound Confectioner’s sugar
1 pound brown sugar
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
Pinch ground cloves
Pinch of salt
1 quart good quality vanilla ice cream — at room temperature
Put in your freezer until firm or you’re ready to use. To make a mug:
Place 1.5 ounces good quality dark rum (Amanda’s note: we used The Kraken Black Spiced Rum) in your mug along with two generous tablespoons of the mix– or more if you have a big mug. Fill the mug with boiling water. Top with a little fresh grated nutmeg– just a little.