Archive for May, 2013

Dawn’s Mojitos


Mint leaves (I use a lot, probably 6-8 per drink,  some times more if they’re small)

Limes/ lime juice

fine white sugar

clear rum (you can use flavored rums, but skip the sugar if you do)

In a glass add your mint leaves and 1 tsp sugar (skip the sugar if you’re using a flavored rum).  Muddle the leaves until bruised but not mushed, you just want the flavor to release.  Add 1 1/2  tbsp lime juice (if you’re not a huge lime fan, you can muddle a wedge of lime with the mint instead of adding the lime juice then add extra lime wedges to suit your palate).  Fill with ice.  Add a shot of rum.  Top with water or club soda.  I prefer water.  Garnish with lime wedge.

You can add other fresh fruits and play with the recipe, I often add raspberries and black berries.  But Star Fruit is also good, peach, blueberry, etc.


Hot Buttered Rum

I like this one, but it’s very like a Tom & Jerry batter.

1 cup sugar

1 cup brown sugar

1 cup butter

2 cups vanilla ice cream




combine sugar, brown sugar and butter in a 2 quart saucepan.  Cook over low heat, stirring occasionally, until butter is melted.  Combine cooked mixture with ice cream in large mixing bowl and beat at medium sped until smooth.  Store refrigerated for 2 weeks or frozen up to one month.  Fill mug 1/4 with mixture add rum and top with boiling water.  Garnish with nutmeg.

Hot Buttered Rum

This is one of the 2 recipes I use, depending on what I’m craving:

1 stick unsalted butter, softened

2 cups brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

pinch cloves

pinch salt

bottle dark rum

boiling water

In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves and salt.  Refrigerate until almost firm.  Spoon about 2 tbsp of the butter mixture into a mug, add 3 oz rum, top with boiling water and stir well.

Brownies (Nikki’s recipe)

1/2 cup butter

1 cup white sugar

2 eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup fluor

1/4 tsp salt

1/4 tsp baking powder

preheat oven to 350 degrees.  grease and flour 8 inch square pan.  in large saucepan melt 1/2 cup butter.  remove from heat and stir in sugar, eggs and 1 tsp vanilla.  beat in 1/3 cup of cocoa, 1/2 cup flour, salt and baking powder.  spread batter into prepared pan.  bake in preheated oven 25-30 minutes.


3 tbsp butter, softened

2 tbsp unsweetened cocoa powder

1 tbsp honey

1tsp vanilla extract

1 cup confectioners’ sugar

combine 3 tbsp butter, 3 tbsp cocoa, 1 tbsp honey, 1 tsp vanilla and 1 cup sugar.  frost brownies while they are still warm.

Rum Chata Cupcakes

1/2 cup butter (1 stick at room temp)

1 1/2 cups sugar

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup Rum Chata

1 tsp vanilla extract

1 tsp cinnamon

4 egg whites

Pre heat oven to 350 degrees.  Combine sugar & butter, beat until fluffy.  Mix together flour, baking powder, salt & cinnamon, set aside.  Mix Rum Chata and vanilla, set aside.  Alternating, add the flour mixture & Rum Chata mixture into the butter & sugar.  Start and end with flour mixture.    In clean bow, beat egg whites until soft peaks form.  Fold egg whites into batter (be very gentle while doing this part, if you mix to vigorously, your cupcakes may fall in the center).  Fill cupcake cups, bake 20 minutes.

Rum Chata Frosting

12 oz cream cheese at room temp

1/2 cup butter

1/2 tsp vanilla

5 tbsp Rum Chata

2 lbs confectioners’ sugar

beat butter & cream cheese until smooth, add vanilla, slowly add sugar, mix in Rum Chata (use more or less based on desired consistency of frosting)

“Spring cleanse beverages”

Saw this one floating around Facebook and since the recipes are close to what I’ve been drinking the past several summers, I thought I’d post it here.


spring cleanse


If you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing!

As a rule, you should try to avoid as much as possible industrial food and beverages

1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.

Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.