Golden Rum Cake

Monday, May 13, 2019


The weather in New England the past couple of weeks has made me want to escape to somewhere tropical!  #SoMuchRain  And while I would love to hop on a plane to Miami today, work and life just aren't allowing for that currently so I decided to bake something that makes me at least feel like I am somewhere warm and sunny.

My mom makes this AMAZING golden rum cake quite often and it is such a family favorite that I wanted to share it with you all.  All you need are a few simple ingredients, Bacardi rum (I used traditional white rum, but you could spice it up with coconut rum as well), a Bundt pan and bam! you're on your way to the tropics.


Golden Rum Cake
{Yield: 12 servings}

Cake:
1 cup slivered almonds
1 package yellow cake mix
1 (3.4 oz) package vanilla instant pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white or dark rum (I used white rum)

Butter Rum Glaze:
1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/2 cup white or dark rum (again, I used white rum)

Start by preheating your oven to 325 degrees, then grease and flour a 10-inch Bundt pan.  Sprinkle the slivered almond slices evenly over the bottom of the pan and set aside.

In a stand-up mixer, combine the cake mix and pudding mix.  Then add in the eggs, water, oil, and rum and blend well for about two minutes.  Pour the cake batter over the slivered almonds in the Bundt pan and bake for 50-60 minutes, or until a cake tester or toothpick inserted into the cake comes out clean.  Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack.

While the cake is cooling in the pan, make the rum butter glaze by combining the butter, water, and granulated sugar in a medium saucepan.  Bring the mixture to a boil over medium heat and continue to boil for 5 minutes, stirring constantly so it doesn't burn.  Remove the sauce from the heat and stir in the 1/2 cup of rum.  Use caution when adding the rum as it may cause the glaze to steam up when combined.

Pour half of the hot butter rum glaze into the bottom of the Bundt pan, reinsert the cake and then pour the remaining glaze over the bottom of the cake.  Allow it to absorb well, about 15 to 20 minutes, then invert the cake onto a serving platter to cool completely before serving.

The cake will stay fresh if covered in an airtight container at room temperature for 2 to 3 days, but let's be real...it won't be around that long!

Enjoy!

Friday Favorites | No. 45

Friday, May 10, 2019


Happy Friday everyone!  This past week was a fun one filled with lots of good food, good company and some pretty nice weather in Providence.  I am soaking up all of the sunny days when I can as there is a lot of rain on the forecast for the next couple of weeks.  I am working this weekend so no major plans.  Are you doing anything fun or have any Mother's Day plans?  Let me know in the comments.

Okay, time to get to my favorite finds from the week!

There is an adorable little coffee shop near my apartment called Sydney and I had breakfast there on Wednesday morning with my friend Mia.  I ordered their avocado toast with a poached egg and the presentation as so pretty and it was delicious.

I ordered this adorable jacket from Vineyard Vines.  Love that it can be dressed up or down and the color is perfect for spring and summer!

If you are ever in Providence and in the mood for Mexican food be sure to check out Tallulah's Taqueria.  Good tacos, margs and lots of outdoor seating.

I started the new Netflix show Dead To Me last night and stayed up wayyyyy too late binge watching.  It is so good and I highly suggest you add it to your queue to watch this weekend!

If you are looking for something to make for Mother's Day, check out this recipe for a yummy spring coffee cake, this one for a delicious and easy cake recipe and this one for simple but delicious cookies.

I love this delicate leopard print dress

This cake looks amazing and now I need an excuse to make it.

I hope you have a great weekend!

Salted Peanut Butter Chocolate Chip Cookies

Tuesday, May 7, 2019

Chocolate chip cookies are just a staple recipe that everyone should have in their repertoire, but sometimes you may be looking for a jazzier version that offers something a little different and today's recipe is just that!



These peanut butter chocolate chip cookies are soft, chewy and gooey...everything I'm looking for in a perfect homemade cookie.

Salted Peanut Butter Chocolate Chip Cookies
{Yield: 24 cookies}

1/2 cup (1 stick) salted butter, softened to room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 tsp. vanilla bean paste
1 cup all-purpose flour
1/2 tsp. baking soda
1 cup semi-sweet chocolate chips
Course sea salt (Kosher or Maldon)

Start by preheating your oven to 350 degrees and line a baking sheet with parchment paper or a Silpat.

Using a standup mixer with a paddle attachment, beat the softened butter for 2 minutes until light and fluffy.  Add the peanut butter and sugars and mix for about a minute.  Add the egg and vanilla bean paste and beat until combined.

Turn the mixer to a low speed and add the flour and baking soda and mix until just combined, being careful to not over mix!  Then stir in the chocolate chips.

Using a cookie scoop, scoop the cookie dough onto the parchment paper or Silpat lined baking sheet and sprinkle the tops of the cookies with sea salt.  Bake for 10-12 minutes or until the edges are lightly browned, but still soft in the center.  Transfer the cookies to a wire rack to cool, then enjoy!


Recipe adapted from Elisabeth & Butter.

Recent Target Finds | No. 1

Thursday, May 2, 2019

Target is my kryptonite.  Anyone else with me on that???  I think if I was forced to shop only at one store for the rest of my life, it would have to be Target.  They just always have such great items at great prices and always have something new and exciting that catches my eye when I shop there.

I tell myself to stick to my list when I go shopping, but without fail a couple of "want" items always seem to end up in my cart.  #oops! :)  I thought it would be fun to share some of my recent finds from Target with you all and see if you have picked up any of these items as well.


I instantly fell in love with these yellow high-rise seersucker tie chino shorts when I was paroozing the women's clothing section last weekend.  The yellow pattern just makes me so excited for warmer temps and the bow tie around the waist is just too cute and makes my preppy heart so happy.  And you can't beat the price of $22.99!


I love fun earrings, especially for spring and summer and found these adorable SUGARFIX by BaubleBar whimsical resin hoop earrings last weekend and cannot wait to wear them.  They are super lightweight and I thought the white was a nice neutral that would go with a lot of different items in my closet.  I did see online that they also come in a pretty tortoise shell so those might have to be added to my collection as well!


A lot of bloggers that I follow have started their own book clubs recently or are posting about their favorite books and it has really inspired me to get going on one of my goals for 2019 which is to read more.  One of my best friends Colleen who runs the blog This Modern Broad has great taste in books and does a book club about once a month.  Its super fun to see what she is reading and I have a lot of books on my to read list from her!

I really enjoy reading and it was one of my favorite things to do growing up.  I would always read before bed and it helped relax my mind and ease me into sleep.  But I think during college I got away from reading books for pleasure because there was so much required reading that had to be done for my classes.

So to get going on my goal, I picked up this fun rom-com read at Target (I am a sucker for cute covers) and am really enjoying it so far and am falling in love with reading again!  If you are looking for a fun pool/beach read for this summer, look no further.  Also, it was on Reese Witherspoon's Book Club list so I knew it had to be a winner.

What are some of your recent Target finds that you are loving right now?  Let me know in the comments!

Rhubarb and Strawberry Coffee Cake

Monday, April 29, 2019


It's officially rhubarb season!  A couple of weeks ago, my mom made a rhubarb crumb cake that looked absolutely delicious.  I was so jealous that I wasn't in Miami to be able to enjoy some and it got me thinking about baking with rhubarb.  I have actually never baked with it before, but I have enjoyed countless desserts with rhubarb and love the tart and tanginess that it brings.

I spotted some fresh rhubarb at the grocery store this past weekend and took it as a sign.  So I picked up a some of the stalks and headed home to bake.  This rhubarb strawberry coffee cake is pretty simple to make and does involve practically using every bowl in your kitchen (haha!), but it's so worth it in the end.


Vanilla cake loaded with cream cheese and a perfect sweet-tangy fruit filling, topped with a buttery crumble...I mean, what's not to like?!

Rhubarb and Strawberry Coffee Cake
{Yields: 12 servings}

Fruit Mixture:
1-1/2 tsp. cornstarch
3 tbsp. granulated sugar
3/4 cup chopped fresh strawberries
3/4 cup chopped fresh rhubarb
1 tbsp. water

Cream Cheese Filling:
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 large egg, lightly beaten

Cake:
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup cold butter, cubed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. Kosher salt
1 large egg, lightly beaten
3/4 cup sour cream
1 tsp. vanilla extract

Start by preheating your oven to 350 degrees.  Line the bottom of a greased 9-inch springform pan with parchment paper; then grease the parchment paper.  In a small saucepan, mix the cornstarch and granulated sugar together.  Then stir in the strawberries, rhubarb, and water.  Bring the mixture to a boil over medium-high heat.  Once boiling, reduce the heat and allow the mixture to simmer uncovered until thickened, about 6-8 minutes.  Be sure to stir the mixture occasionally.

For the cream cheese filling, beat the cream cheese and sugar together until smooth in a small bowl.  Add in the lightly beaten egg and mix until combined and set aside.

In a large bowl, combine the flour and granulated sugar, then add the cubed butter and cut it into the flour mixture until crumbly.  Reserve 3/4 cup of the mixture for the topping.  Stir in the baking powder, baking soda and salt into the remaining flour mixture.  In a smaller bowl, whisk the egg, sour cream and vanilla until blended and gently stir it into the flour mixture being sure to not over mix!

Spread the batter onto the bottom and up a 1/2 inch on the sides of the prepared pan.  I used an offset spatulate to help smooth the batter in the pan.  Spread the cream cheese filling over the batter, leaving a 1/2 inch border around the edge of the pan.  Spoon the fruit mixture over the top of the cream cheese filling and sprinkle the reserved crumb mixture over the top.

Place in the oven and bake until edges are golden brown, 50-60 minutes.  Allow the cake to cool on a wire rack for 20 minutes, then loosen the edges from the side of the pan with a knife.  Cool completely and then remove the rim from the pan and serve!  If not serving right away, refrigerate the cake until ready.  Once ready to serve the slices of coffee cake, place them in the microwave for 15-45 seconds to slightly warm them.  Enjoy!


Recipe from Taste of Home.

Friday Favorites | No. 44

Friday, April 26, 2019


Friday is here!  I don't have any big plans for the weekend, but I'm okay with that since it is supposed to rain all weekend here Rhode Island...so it might just be a stay in and watch movies/eat popcorn kind of weekend.  Do you have any fun plans?

As usual, here are my favorites finds from the week that I wanted to share with you!

I LOVE this Etsy shop so much and want to purchase pretty much everything in it.  My some of my favorites are these adorable personalized note cards, this print, and this zippered pouch!

I received this exfoliating treatment in a Fab Fit Fun box awhile back and a couple of weeks ago I pulled it out and decided to give it a try.  Guys, it is sooooo good!  In less than 2 minutes, I found my skin to be smoother, brighter/have an evener tone and the fine lines around my eyes and forehead to be less noticeable.  I have been using it once a week for a couple of weeks now and let me tell you, this facial in a bottle is pretty magical!

These high waisted yoga pants are so amazing that I wanted to share them again with you!  They are only $22.99, soft as butter and rival Lululemon Alight II pants...run to your computer ASAP and purchase.  You will not be disappointed.

Such a cute preppy bracelet for summer and you can monogram it!

I don't know about you, but my hair is super thin and it creases from hair elastics really easily.  I found these scrunchies on a recent work trip and have been loving them for when I put my hair up at night when I go to bed.  I wake up the next morning with frizz free, undented hair that is ready to be restyled with ease.

If you are looking for a super comfy button-up sleepshirt look no further.

My mom sent me these adorable rain boot clogs a few weeks ago and I 100%  love them.  April showers are a thing here in New England and these little clogs are so easy to slip on, super comfy, keep my feet dry from puddles/rain and the navy dog pattern is just perfect!

Carrot Cake Truffles

Thursday, April 25, 2019


With spring officially in the air, I have really been in the mood to make some fun seasonal treats.  These carrot cake truffles came about when I was browsing the aisles at Target (surprise, surprise) a couple of weeks ago and found Carrot Cake Oreos in the Easter section.  I knew they would be amazing transformed into a truffle, and boy was I right!


The Carrot Cake Oreos are a carrot cake cookie and filled with a cream cheese frosting filling.  So good on their own, but even better when combined with more cream cheese and then dipped in white chocolate.  These were a MAJOR hit at the office when I brought them in and I guarantee that if you make them for a party or even your co-workers, you will get the same reaction that I did!


Carrot Cake Truffles
{Yield: 24 truffles}

1 package (12.2 oz.) of Carrot Cake Oreos
1 package (8 oz.) of cream cheese, room temperature
1 package (10 oz.) Ghirardelli Chocolate White Chocolate Melting Wafers

To make the truffles, start by crushing the entire package of cookies into fine crumbs in a food processor and then place in a medium bowl.  Add the cream cheese to the crumbs and mix until well blended.  Then using a cookie scoop, scoop and roll the cookie mixture into 24 balls, about 1-inch in diameter, and place on a cookie sheet lined with parchment paper.

Once all rolled, place the truffle balls into the freezer for 10 minutes to set up.  While they are chilling, melt the 10 oz. of white chocolate melting wafers in the microwave in 30-second increments, being sure to stir the chocolate between so it doesn't burn.

Dip the truffle balls in the chocolate coating evenly and place back on the parchment lined baking sheet.  Tip: place the truffle into the chocolate and carefully roll around to coat in the chocolate.  Then lift the truffle from the chocolate using two forks to allow the access chocolate to run off before placing back onto the parchment paper.  You can decorate the top with of the truffles with sprinkles or just use the leftover white chocolate and drizzle it over the top like I did for a nice decorative touch.

Place the truffle balls into the fridge for about 1 hour or until firm and then enjoy!  Be sure to store the leftover truffles (if you have any that is) covered in the fridge and they will last for about a week.

Spring Mood Board

Monday, April 15, 2019

Yesterday was b-e-a-u-tiful in Providence; I'm talking 70 degrees people!  I can't wait to get back to wearing all of my favorite dresses and shoes in the next couple of weeks as the weather warms up more consistently.  But until then I thought it would be fun to put together items that are inspiring me color and fashion wise for spring!




Friday Favorites | No. 43

Saturday, March 30, 2019


{I meant to hit publish on this post yesterday, but due to a surprise trip to Miami to visit my mom for her birthday, I completely forgot!}

Fri-yay is here and I can't wait for the weekend!  How was your week?  I did some relaxing/tv show catching up, spring cleaning and reorganizing of my apartment and got back into my fitness and low-carb eating routine.  After a very busy month of work travel, it feels so good to get back to a normal life per se.   Also, I am LOVING having the sun out when I leave work!  It's giving me new life and makes me feel motivated to do more things instead of curl up on the couch and get cozy. #SlothLifeNoMore...well until next winter! haha

As usual, here are my favorite things from the week that I wanted to share with you!

Lululemon Align II pants are my favorite thing to work out in, but I def don't love the price tag that comes with them.  So when I heard there was a magical legging on Amazon that rivals the Alight II pant at a lower price point, I knew I had to try them.  I have worked out in them twice and they are awesome.  Will report back on how well they hold up, etc. but so far so good!

Love the color of these running shoes.

I picked this face product up at Target and its great!  My makeup just melts away (especially my hard to remove mascara) and it makes my skin feel soft and hydrated after a long day.

My new apartment has hardwood floors that kill my knees, joints, and back when working out (#ThisIs30) on my regular yoga mat, so I have been on the hunt for a new one with a little more support and cushion.  I picked this mat up over the weekend and am seriously loving it!

If you are looking for a good cocktail recipe for the weekend, check out my simple four-ingredient margaritas!

This print is adorable.

I am traveling a lot more for my new job and needed a better backpack to schlep my things around in.  Spotted this backpack on Amazon a couple of months ago and it has been perfect for traveling and holds so much stuff.

Hope you have a fun and enjoyable weekend!

Simple Margaritas

Monday, March 25, 2019


I am a big fan of margaritas and to me, there is nothing more refreshing than a margarita made with real ingredients.  I hate pre-made and frozen mixes. #Yuck  They are so artificial and sugary tasting and pretty much a hangover in a glass if you ask me.

If you happen to feel the same way that I do then you must try this fantastic four-ingredient simple margarita recipe.  One of my besties and I sipped on these last week during an impromptu girls night in and we both just loved how light, bright, refreshing they were.  So go ahead and make these for your next Taco Tuesday, girls night or gathering!


Simple Margaritas
{Yield: 5 servings}

8 ounces silver tequila
8 ounces freshly squeezed lime juice
4 ounces freshly squeezed orange juice
2 tablespoons simple syrup or light agave nectar

To prepare the glasses, start by pouring a thin layer of salt onto a small plate.  Then rub a lime wedge around the top edge of the glass and dip the glasses into the salt so that it sticks. 


In a pitcher, stir together the tequila, lime juice, orange juice and simple syrup or agave nectar.  Tip: you do not need to purchase simple syrup, just go ahead and make some at home by adding equal parts granulated sugar and water into a pot.  Bring to a boil while stirring until the sugar is completely dissolved.  Remove the pot from the heat, allow the syrup to cool completely then store in an airtight jar or container for up to 4 weeks in the fridge.  I keep mine in a Mason Jar!

If you are making the margaritas in advance, cover the pitcher and place in the fridge for up to 4 hours.  However, if you are ready to serve the drinks right away, add ice to the prepared glasses, pour and enjoy!


If you would like to make these for a larger crowd, just double or triple the recipe.  It is that simple!

Friday Favorites | No. 42

Friday, March 22, 2019


Happy Friday everyone!  It has been weeks and weeks since I have been able to blog due to work being insane (#MarchMadness), but I am ready to get back into the groove of things around here!

With it officially being spring now, summer fashion and accessories are just around the corner and I am loving these earrings.  Would be super cute with a bright white dress and some espadrilles.

I am in love with this dress and this dress from the March Gal Meets Glam Collection.  They are so perfect for spring and summer.

If you are a fan of true crime like I am, there is a new documentary on Netflix called The Disappearance of Madeleine McCann that you need to check out.  Also, speaking of Netflix check out the Taylor Swift Reputation Tour if you are a fan of her music...I downloaded it to watch on the plane the other day and it was actually pretty good!

These espadrilles in blush are adorable and at such a great price point!

My winter Fab Fit Fun box had hands down THE BEST full-sized bottle of dry shampoo that I have ever used.  I went to order a bottle and was shocked at the price tag for a 6 oz can.  At this stage in life, I just can't justify paying that much money on something like dry shampoo, but does anyone know of a product that is similar but costs about half the price?  #HelpAGirlOutPlease

This weekend for me looks like a day trip to Boston with some friends may be in the works and possibly some baking/recipe testing on Sunday.  It has been so long since I have been in the kitchen and I truly miss it.  I am feeling like there could some citrus recipes coming to the blog soon and also some fun cocktails.  What are your plans for the weekend?  Let me know in the comments below!

Sweetheart Peanut Butter Cookies

Monday, February 11, 2019

Peanut butter blossoms are one of my favorite cookies.  I love the combination of a soft peanut butter cookie with a milk chocolate center; it's just a total win in my book.  But you know what makes peanut butter blossoms even better?   Replacing the milk chocolate kiss for a chocolate peanut butter heart!


These cookies are a perfect Valentine's/Galentine's Day treat, especially for those chocolate peanut butter lovers out there and the best part is that they are baked with love!


Sweetheart Peanut Butter Cookies
{Yield: 2 dozen cookies}

1/2 cup salted butter, softened to room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
3/4 cup creamy peanut
1 tsp. vanilla extract
1/2 tsp. baking soda
1 1/4 cups all-purpose flour
24 Reese's Peanut Butter Hearts
sprinkles and/or sugar for rolling

In a large bowl with a stand mixer, cream the butter and sugars together until light and fluffy.  Mix in the peanut butter, then the egg and then the vanilla extract until combined.  Scrap down the sides of the bowl and then slowly mix in the dry ingredients.  Do not overmix the dough and place in the fridge to chill for at least 30 minutes.

Remove the wrappers from the chocolate peanut butter hearts and place the hearts into the fridge or freezer to chill until the cookies are out of the oven.

Preheat the oven to 350 degrees, remove the chilled cookie dough from the fridge and roll into 1 tablespoon balls using a cookie scoop.  In a small bowl, add the sprinkles or sugar and roll each dough ball to coat evenly.

Place dough balls onto an ungreased baking sheet and bake for 8 to 9 minutes, until the tops begin to ever so slightly crack.  It is very important to not bake them longer than this!  The cookies will look undone but will firm up as they cool.

Remove the cookies from the oven and immediately press the chilled chocolate peanut butter hearts into each cookie center.  Then quickly stick the baking sheet into the freezer or fridge so the hot cookies don't completely melt the hearts.  Let the hearts set up for about 15 minutes in the freezer/fridge before removing from the cookie sheet.

These cookies will stay fresh and soft in an airtight container for up to 10 days or in the freezer for up to 3 months.

Enjoy!


Recipe adapted from Sally's Baking Addiction.

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