Yikes, I’m not sure what I can say about this one~ BUT, even if you don’t like Rum.. please, please.. just bake yourself up a Pineapple! OMG.. I don’t think I’ve ever tasted anything so juicy, so succulent, and so incredible! 

And it’s versatile! You can serve this in beautiful slices and eat them like a taco lol (my fave), OR scoop it up with some ice cream! Either way it’s divine!

This tipsy little treat will be the highlight of your night! The perfect ending to dinner, or the perfect start to a party! Simple, delicious, and so impressive~ it will be the star of your show!

What you’ll need:

one whole pineapple

1 cup of Rum.. I used Malibu

Some caramel and coconut for topping.. (optional)

Directions:

Slice the Pineapple evenly in half and poke a few holes in the flesh…

Pour some Rum into the holes…

Place them skin-side up in a shallow pan. Fill the pan with 1 cup water and 1/4 cup Rum…

Cover tightly with foil, and bake at 350 for 45 minutes to an hour. It takes quite a while for the pineapple to get tender all the way through…

Let it cool for a few minutes, it gets HOT!

Now you can slice some up…

 or scoop some out to serve with ice cream…

Top it with some coconut, and caramel.. because, YUM!

And DIG IN! ~Enjoy! 🙂

The post ~Baked Pina Colada! first appeared on Oh Bite It.

Easter~~It’s not just for Church & Ham anymore..Oh, no!  Now you can get your drink on too!  No one will ever know that you’re partying it up on Easter Sunday, because your drink will be cleverly disguised as an adorable Peep Cupcake!

~Just look at how much fun these little guys are having..lol!

Pass these around and get that family fun started.  What kind of family gathering would it be if at least 2-3 Uncles and Cousins weren’t 3 sheets to the wind anyway?  ..BORING!  C’mon, it’s not fun until someone has mortified Grandma!

~Serve up a few of these Rum filled Cupcakes topped with Partying Peeps and wake up that Easter Sunday!  All of the kids will be looking for Eggs anyway..(hide LOTS of them..haha!)

What you’ll need:

1 box of Strawberry Cake Mix

Peeps..one per cupcake

1 Cup of Rum..to replace the water in the cake mix! (I Used Vanilla Rum and Cran-Cherry Rum)

1 container of white frosting

Malted Robin Eggs..1 for inside each cupcake, and a handful of crushed crumbs for the topping…

Directions:

Prepare the cake batter according to the instructions, but replace the water with the Rum!

Fill each cupcake liner 3/4 the way full and drop in one whole Robin Egg!

Bake at 350 for about 12 minutes or until they’re firm.

While they’re baking, Crush up some Robin Eggs in a zip bag for the topping…

Frost them and sprinkle some Robin Egg crumbles on top…

Place the Peeps on top of the frosting in drunken & shameful positions…grab a few for you!

But don’t have too many or this could be you!  ~Enjoy:)

The post ~Drunken Peeps Cupcakes! first appeared on Oh Bite It.

You’d think that since these little men are totally filled with Rum they’d be annoying, attention seeking and inappropriate to have around, but actually, the rum flavor ends up being very subtle… {{hiccup}}

These moist men have the most amazing deep, rich flavor that totally highlights the warm, Gingerbread cake!  So don’t forget to invite these sassy, fun soaked dudes to your holiday table…they’re the life of the party!  🙂

What you’ll need for 12 deliciously delirious dudes:    

1 Box of Betty Crocker Gingerbread Cake Mix

1.5 Cups of Rum (To replace the water in the batter)

1 Container of White Frosting

Gingerbread Men Cookies (one per each cupcake)

Molasses for drizzling

Directions:

In a medium bowl, mix the Gingerbread batter according to the box directions, making sure to replace the water with the Rum..optional!

Bake according to the box instructions.

Let the Cupcakes cool and then frost them.

Drizzle the tops with some Molasses and place a Gingerbread Cookie on the top in drunken and silly positions…

Serve those yummy little guys up…

Take a nice big tipsy bite!  ~Enjoy!  🙂

The post ~Drunken Gingerbread Men Cupcakes! first appeared on Oh Bite It.

So, as I sit here writing up yet another boozy post, I giggle to myself..ironically, much like a drunk person would.  However, I giggle at the fact that I’m the LAST person to ever drink alcohol, and yet I somehow find myself always cooking with it.  I’ve never been much of a drinker!  First of all after 2 sips my head starts spinning, and second of all,  I always have way more fun watching everyone else make idiots out of themselves when they’re shnockered..haha!  🙂

I adore Oatmeal Cookies, but I’m an admitted Raisin hater dis-liker.  I know, I know..’everyone’ loves them, but they just don’t do anything for me!  Typically, if I’m gonna have something small, dark and sweet in my cookie,  it better be a chocolate chip, darn it..lol!  I totally thought about using them in these cookies, but I’ve had this box of Raisins for about 675 years now, and they needed to be used up! Since they were super old, they needed to be re-hydrated!  So, I held true to my “why would you ever use water in a recipe, when you could use something yummy instead?” philosophy…and here we are!  Is there a better water replacement than Malibu Rum…hmmm?!

……{Burp} 😉

These soft, moist & chewy cookies are SO incredible with the addition of good old Malibu Rum!  The subtle Coconut flavor of the Rum adds the most amazing balance of flavors against the hearty and sweet Oatmeal Cookie!   Each bite bursts with the plump and juicy Raisins that have been tenderized in the Rum.  The fresh Coconut provides a satisfying and delicious one-of-a-kind chew in every bite!  Such a unique and fun spin on a classic favorite, with an adult twist!

……{Burp..skuuse me}!  😉

What you’ll need to yield 24 servings of buzzin’ cookies! 

1 Cup softened Butter

1 Cup white sugar

1 Cup packed brown sugar

1 Cup of Shredded Coconut (not shown)

2 Eggs

1 tsp. Vanilla extract

2 Cups flour

1 tsp. baking soda

1 tsp. salt

1 1/2 tsp. ground cinnamon

3 Cups oats

1 Cup raisins

1/2 Cup Malibu Rum

Directions:

Start soaking the Raisins in the Rum!  A jar works great, so you can flip it over and soak every last raisin!

In a medium bowl cream together the butter, white sugar and brown sugar.  Beat in one egg at a time, then stir in the Vanilla.  Combine the flour, baking soda, salt & cinnamon…then stir into the creamed mixture.

Mix in the Oats, and then the Coconut..use those muscles to combine!  🙂

Now drain the Raisins and add them to the dough, mix them in well!  Do whatever you’d like with the leftover Raisin infused jar of Rum…no one ever has to know!  😉

Chill the dough in the fridge for about 10 minutes, and then place walnut sized balls about 2″ apart onto a greased/sprayed baking sheet.

Bake them at 375 degrees for only about 8-10 minutes..yep, that’s it!

Let them cool!

They will stay super moist, soft and  chewy!!  Aaand you’ll love the juicy, sweet pop from the plump Rum filled Raisins!  ~Enjoy!  🙂

The post ~Malibu Rum Raisin Oatmeal Cookies! first appeared on Oh Bite It.

Ever feel like the next vacation is just way too far away?  I mean unless  Hawaii becomes a destination spot for Flag Day, we’re pretty much all trapped in a in a Monday through Friday nightmare!  Having a breakfast that tastes like a Rum Ball is a great way to cheer us up!  🙂

Leave it to food & booze to ease our troubles..lol.  Some food has the ability to mentally take us away..even if it’s only for a few minutes!  We can transport ourselves through our lips, to just about anywhere we’d rather be!  That’s what this french toast does for me..instantly, I’m on the beach in a tropical paradise, being spritzed with sparkling water, by Raul..the cabana boy!  😉

It must be the sweet Hawaiian bread coated in toasted coconut, and dripping in creamy Malibu Rum syrup, flavor combinations beyond compare!  Okay, I’ll try to snap out of it long enough to share the recipe..lol!

What you’ll need for 8 toasts:

4 Hawaiian Bread Rolls, split in half

1 cup of milk

1 egg

1 cup Coconut..sweetened of course 😉

The Rum Syrup:

1/4 cup syrup

1/4 cup Sweetened Condensed Milk

2 tbsp. Malibu rum

Self control, so you don’t put a straw into it and drink it all!

Directions:

Split your Hawaiian Rolls into 2 pieces

In a bowl mix the milk and egg

In a bowl add the coconut

Dip each piece of bread into the egg and then into the coconut and onto a hot griddle..just like french toast!  let them get an even tropical tan on both sides!

Serve nice and warm, with a drizzle of the Rum Syrup! 

 Take a big bite!! ~Enjoy your mini vacation!  🙂

The post ~Toasted Coconut French Toast..with Malibu Rum Syrup! first appeared on Oh Bite It.