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Family Friendly Fridays: Hot Buttered Rum

By 22 Comments

I’m shaking things up a bit today and heading over to Maranda’s blog, Jolts and Jollies, for a guest post.  Maranda is one of those rare people that, when you meet her, you know you’ve found someone special.   She and I stumbled across one another’s blogs a few months back.  Aside from the fact that each recipe she posts is more mouthwatering than the next (I’m still drooling over that King Ranch Chicken “esque” recipe she posted a month or so back), her writing brings across a kindness that welcomes you in and makes you want to get to know her better.   And once you do, you instantly know you’ve found a friend for life.
That’s why when she asked me to guest post over at her place for the day; I quickly jumped at the chance.  Look out hot cocoa, I’m sharing a hot buttered rum recipe that will give you a run for your money.   So what are you waiting for?  Head over to Maranda’s and grab a cup of this warm libation.  I promise you’ll be glad you did.

And on a side note; just in case you’re wondering about the cup’s insignia – back in the day, my husband did consulting for the government requiring him to have a top secret clearance.  I could tell you what it was, but then I’d have to kill you.  No, not really.  Heck I don’t even know what he did and trust me, he’s not sharing.  But it does have a nice ring to it.

Print

Hot Buttered Rum

Ingredients:

2 Sticks of Butter
1 Cup of Confectioners Sugar
½ Cup of Brown Sugar
½ Cup of White Sugar
1 tsp of Vanilla
½ tsp of Nutmeg
2 Cups of Ice Cream, Softened

Directions:

First up, you’ll cream together the butter and your three sugars.

When it’s good and mixed together, add in the vanilla and nutmeg. Last but not least, add in your softened ice cream and stir it to combine.

Your batter can be stored in the freezer. When you’re ready to serve up a mug of yumminess, you’ll simply place a heaping tablespoon or two of the mixture in a mug, fill it with hot water and a jigger of rum (you’ll leave the rum out for virgin), stir well, sprinkle a little nutmeg on top and prepare to be warmed from the inside out.

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Comments

  1. Hi Julie! I haven’t participated for a few weeks because of the holidays, etc. but I’m back! Hey, that mug is too cool, lol! I’m submitting a pizza recipe – not sure how family friendly it is though as it has lots of onions. :o) Have a great weekend!

    Reply

  2. Isn’t wonderful how you get to meet very nice people through blogging ? I really enjoy getting to meet new people. I just visited your friends website and she as everybody else, thinks very high of you! 🙂

    Have a great weekend Julie. BTW, the hot buttered rum looks as a great treat for the cold winter of WNY.

    • ~Debra replied: — January 17th, 2011 @ 1:29 am

      My thoughts exactly!

      Hope you are having a wonderful weekend! that rum looks tasty!

    Reply

  4. Is it just me, or is hot buttered rum not that family friendly? What kind of family do you have anyway? Just kidding. Sounds delightful and highly caloric which means I am forbidden from indulging. Ugh! Happy 2011 to you!!!

    Reply

  8. I love the relationships that you start to develop in the blogging world. I feel like I have this new and special circle of friends now that I never dreamed I’d find when I first started my blog. It’s so much fun to see what your blogging friends post and to interact with them! This hot buttered rum sounds awesome. Perfect for this cold weather!

    Reply

  11. It was such a great guest post 🙂 Thank you for sharing with us! I hope you have a relaxing Sunday. I don’t know about you, but I need a day to rejuvenate!

    Reply

  14. I love this, what a great idea, here’s my recipe for Garlic Soup which people traditionally eat in Provence on New Year’s day to purify the body after the indulgences of the Christmas season (Riviera Maya in our case!)
    Garlic Soup
    You will need
    2 Heads of Garlic,
    2 Leeks, finely chopped
    2 Large potatoes
    1 Tbls Olive Oil
    1 1/2 litres Chicken Stock
    A sprig of Sage, Thyme and Parsley
    Parmesan (optional)

    Method:
    Break the garlic into cloves and blanch in boiling water for 30 seconds, drain and remove the skin. Place in the oil with the leeks and cook until soft (about 10 minutes). Then add the chicken stock, the herbs and the potatoes. Cook until the potatoes are done (25 – 30 minutes) and then whizz everything up. Add salt and pepper if you like, but the whole idea is that the soup is fairly bland.
    Serve the soup in a bowl with crusty bread or toast! You can also add some grated Parmesan if you like.

    Reply

  16. I was wondering about that mug! I thought it was a perfect choice for the guest blog at my place.

    Thanks so much for sharing this delicious recipe over at my blog. I totally forgot about the Family Friendly Fridays. I’m glad you could make it work. I appreciate you so much. I’m not sure you will ever truly know just how much. Thanks girl! xoxoxoxoxoxo

    Reply

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