Basically any recipe with brown sugar gets elevated by adding rum. I sent these to Kraken and they replied by sending me a set of plates and a Kraken snuggie. LOL.

Kraken Spiked Banana Bread

3 ripe bananas
60g melted butter (1/4 cup or 1/2 a stick)
150g sugar (2/3 cup)
200g unbleached flour (1 1/4 cups)
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
1/4 cup Kraken Black Rum
150g of fresh or frozen blackcurrants (without defreezing before use) (1 1/2 cups)

Preheat oven to 350°F (180°C)
Mash the bananas in a bowl
Add the egg, butter, and Kraken Rum
Put all the dry ingredients together into a fine mesh sieve or sifter and sift into the bowl
Mix well with a wooden spoon

Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes.

Slice and serve.

Kraken Sweet Potatoes

For a more intense molasses flavor, use dark brown sugar in place of light brown sugar.

Serves 10 to 12

Sweet Potatoes

• 8 tablespoons (1 stick) unsalted butter, cut into 1-inch chunks
• 5 pounds sweet potatoes (about 8 medium), peeled and cut into 1-inch cubes
• 1 cup packed light brown sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 cup water

• Jordan’s note - 2 tablespoons vanilla paste.
• Jordan’s note - 1/4 cup Kraken Black Rum

Pecan Topping
• 2 cups pecan halves
• 1/2 cup packed light brown sugar
• 1 egg white, lightly beaten
• 1/8 teaspoon salt
• Pinch cayenne pepper
• Pinch ground cumin

• Jordan’s note - 1/2 teaspoon ground vanilla.

Directions

1. FOR THE SWEET POTATOES: Melt the butter in a large Dutch oven over medium-high heat. Add the sweet potatoes, brown sugar, salt, pepper, and water; bring to a simmer. Reduce the heat to medium-low, cover, and cook, storing often, until the sweet potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), 45 to 60 minutes.

2. When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce has reduced to a glaze, 7 to 10 minutes.

3. FOR THE TOPPING: Meanwhile, mix all the ingredients for the topping together in a medium bowl; set aside.

Jordan’s note: For whipped rum vanilla sweet potatoes:

Take a stick blender and blend the potatoes in the cookpot until they reach the desired texture. Mix in two tablespoons of vanilla bean paste and 1/4 cup Kraken Black Rum.

Also add 1/2 teaspoon of ground vanilla to the pecan topping.

4. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour the potato mixture into a 13 by 9-inch baking dish (or a shallow casserole dish of similar size). Spread the topping over the potatoes. Bake until the pecans are toasted and crisp, 10 to 15 minutes. Serve immediately.

Variation

CANDIED SWEET POTATO CASSEROLE WITH TOASTED MARSHMALLOW TOPPING

Follow the recipe for Candied Sweet Potato Casserole, substituting 4 cups mini marshmallows for the pecan topping. Bake until the marshmallows are crisp and golden, about 5 minutes.

Kraken Cowboy Cookies

1.25 cups (6.25 ounces) all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt

Whisk all that together in a bowl.

In a SECOND bowl:

1.5 cups (10.5 ounces) packed light brown sugar
12 tablespoons (1.5 sticks) melted and cooled unsalted butter
1 large egg + 1 large yolk
1 teaspoon vanilla extract
1/2 cup Kraken Black Rum

Whisk all that together until evenly combined, then stir in the flour mixture and whisk until all the dry flour streaks are gone.

1.25 cups (3.75 ounces) old fashioned rolled oats

Stir to combine

1 cup chopped toasted pecans

Stir to combine

1 cup (3 ounces) sweetened shredded coconut

Stir to combine

2/3 cup (4 ounces) semi-sweet chocolate chips

Stir to combine

Spray a 1/4 cup measure with cooking spray and use that to scoop up the dough.

Place 8 cookies 2 inches apart on an unrimmed cookie sheet lined with parchment paper (I used a Good Cook AirPerfect sheet which doesn’t require parchment or Silpat or anything!)

Bake at 350° for 8 minutes, rotate the sheet and bake another 8 minutes.

Remove from oven and let sit on the cookie sheet for 5 minutes to finish cooking.

Place cookies on a wire rack to finish cooling and bake the other 1/2 of the cookies, makes 15 to 16 cookies total.