I grew up in Latin America, eating cakes soaked in rum that we used to call borrachos or drunken cakes. Rum, after all, is made out of sugarcane and in my opinion, that is enough of a reason to feature it in baked goods. Here, instead of adding it in the form of rum syrup, I add it straight into the batter, which infuses it with a subtle essence and therefore makes it suitable for romantics of all ages.

There are as many recipes for deviled eggs as there are cooks, and you’ve probably encountered them embellished with all sorts of ingredients, including relish, onion, herbs, ketchup, olives, and capers. I first started adding chiles to my recipe as a way to add a little kick of flavor and provide a contrasting crunch to the natural creaminess of the eggs.