RUM BALLS {WITH SPICED RUM}

Chocolate Rum Balls with spiced rum ~ these tasty little beauties are a Christmas classic in our home. It's beginning to look a lot like Christmas! In our family, it's not Christmas without Rum Balls.  My Mom has made Rum Balls at Christmastime ever since I can remember.  And I have more than happily continued the tradition.

Of course, once I got my hands on the recipe, I "Tracey-ified" it, as I like to do. Isn't it so fun to tinker with a recipe to make it your own?  To me, that's what cooking and baking is all about.

So, I took Mom's classic rum ball recipe and changed the regular white rum to dark spiced rum.  Dark spiced rum is richer in flavor than regular rum, which adds a wonderful richness and touch of spice to the rum balls.

And oh, then added in some extra rum to the recipe ~ you know, just for good measure.

I make these Rum Balls with Spiced Rum each year to include in the Christmas treat bags I give to friends.  At this point I'm so known for rum balls, I don't think I could get away with not  putting them in my holiday treat bags without some form of a riot.

The extra beauty of these chocolate rum balls?  They're easy to make.
A bit time consuming if you're making several batches, like I do ... but easy.

And hey, you can just turn on your favorite Christmas movies and roll away to your heart's content while getting in the holiday "spirit" (pun intended!).

To whip up a batch, start by crushing vanilla wafer cookies to form the base of the rum ball dough.  A super quick and easy way to do this is to give the vanilla wafers a whirl in a food processor.  But if a food processor isn't available, simply put them in a ziploc bag and crush them with a meat mallet or rolling pin.


Ingredients
  • 1 c. crushed vanilla wafers
  • 1 c. confectioner's sugar
  • 1 1/2 c. finely chopped walnuts
  • 2 T. cocoa
  • 2 T. honey
  • 1/4 c. + an extra little splash of dark spiced rum

Directions
  1. Mix all ingredients together until well combined. Cover and chill one hour in the refrigerator.
  2. Form into small smalls (I use a small cookie scoop to measure out each one). Roll each ball in additional confectioner's sugar.
  3. Store in an airtight container. These can be made in advance and stored in the freezer until needed.

Note:
  • Each batch makes about 3 dozen Rum Balls, give-or-take a few depending on the size you make each one.  I usually make at least a double or triple batch.

Recipe adapted from: https://www.thekitchenismyplayground.com/

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