Tag Archives: rum

Mai Tais

Mai Tai recipe

Since my big announcement about moving back to Hawaii, I’ve been packing like a madwoman. My goal is 2 boxes a day, which might not sound like much, but you guys, I’m tired when I get home from work. All I want to do is have a glass of wine and watch some Gossip Girl on Netflix. Plus, I’m already getting sentimental about leaving. And packing doesn’t help.  Continue reading


Hawaiian Bread Pudding with Coconut Caramel Sauce

hawaiian bread pudding

Sunday night was “College Night” at the bar across from my college campus. After 10pm, students were given 50% off, and you’d better believe that it was always packed. While my fellow 21-and-olders were in it for half priced mixed drinks, I was committed to something else: discounted bread pudding. What can I say? I have my priorities.

To this day, I love a good bread pudding.Think about it: carbs + pudding + sugar. Honestly, what’s not to love? This Hawaiian Bread Pudding is definitely a winning combination. I kept everything that’s sinfully delicious about bread pudding, and added in a little tropical twist. I’m preeeetty predictable like that. Plus – remember that Coconut Caramel Sauce I made last week? Um, yea. Make it. And then spoon pour it onto the Hawaiian Bread Pudding. Tropical party in yo’ mouth. 

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Coconut Rum Spiked S’more Hot Chocolate

 Koloa Coconut Rum S'more Cocktail

I don’t believe in wearing boots before October; and yet, I sported my knee-highs yesterday. See, it’s been pouring in Portland for days on end. Not a sunny, summery mist but a winter-like downpour. The sky is dark and even the pup, who always wants to be outside, would rather stay snuggled up on the couch. This is the time of year that I begin to remember why I started Margaritas In The Rain; because, sometimes the only thing a girl can do to cope with the rain is to keep calm and enjoy a tropical cocktail. 

I did something else out of the ordinary this week. I skipped over my list of Go To fruity cocktails like Lava Flows and Mango Margaritas, and opted for a warm cocktail. And not just any warm cocktail. A s’more-inspired hot chocolate beverage. Because let’s face it, that’s just how me and my crazy sweet tooth role. And I figured the only way I could top the chocolate-graham-marshmallow combination was to add a little dash of a lot of coconut rum. So I did. And whatd’ya know, my day was instantly a little better. Continue reading


Decadent Coconut Cake

Coconut Cake

Let me tell you about what a great wife I am.

I found a delicious-looking Coconut Cake recipe in Bon Appetit, just in time for Sam’s birthday. I purchased all the ingredients (which required going to THREE groceries stores due to poor planning on my end). I made the cake. I frosted the sucker. And then? I remembered that my husband, who is not allowed to eat dairy or gluten, wouldn’t be able to eat this dairy-covered-gluten-filled cake. Epic fail.

With hours left until his birthday party, I whipped together some vegan and gluten-free cupcakes from a box of cake mix, frosted with whipped coconut milk. I was pleased with my quick fix, but felt horrible about the beautiful cake that sat on our counter, taunting him.

All I can say is – at least one of us was able to enjoy this decadent treat! The cake recipe is great, but the frosting is killer. The combination of cream cheese, lime and rum blend together really well. Let’s just say that I ate about half of it out of the bowl while the cake was cooling. And will probably be making it again soon… this time, not for Sam.

{Happy birthday, sweetie!}

Coconut Cake

Coconut Cake Continue reading


Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

Does anyone have a trick for saying “no” to Girl Scouts?

Seriously guys, it’s a problem for me every February. I’m a total sucker. From thin mints to tagalong, we’ve already purchased about a dozen boxes. And I’ve probably eaten about 11 of them. Bad news. 

Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

But here’s the silver lining. I discovered a pretty scrumptious new recipe to make use of the cookies. You see, I figure the quicker we can eat all the boxes, the quicker they’ll be out of the house. Logical, yes?

Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding
Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding

So here it is: lemon cookie trifle with vanilla rum pudding using the Savannah Smiles lemon cookies. On their own, these cookies are just a tad too zesty for me. So the rich vanilla rum pudding is the perfect combination to balance the citrus. Plus, I love the texture combination of the crunchy cookie and the creamy pudding. 

Take that, Girl Scouts.

Girl Scout Cookie Lemon Trifle with Vanilla Rum Pudding
Serves 2

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1 box Girl Scout lemon cookies (“Savannah Smiles”)
2 2/3 cups 2% milk, divided
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 tsp of vanilla extract
1 tsp dark rum
1 large egg

Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, and salt in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time. Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract and rum, and pour into a bowl. Cover to avoid skin, and chill for approximately an hour in the refrigerator.
While pudding is chilling, crush 3/4 of the cookies in food processor or by hand. Save the remaining 1/4 for garnishes. Then layer pudding and crumbled cookies in individual dishes or one large pie pan. Top with garnish cookies. Enjoy immediately.

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