Cheers, Friends! You know how we told you that if you get one of our holiday goody bags from us that you were going to get some Golden Mint Crinkles? Well… we kind of ate all of them. Rhonda made an effort. She quickly scooped up extras and put them in the freezer for safe keeping. Unfortunately, the Blind Piglets, and both of us kept sneaking one here and two there, so now there are none left. We told you that was a winning recipe! No worries. We will make more and try to get them in the goody bags before we inhale all of them again.
Today we are sharing another great holiday goody bag treat. Yum Rum Balls! (stop snickering) We’ve made rum balls before, but this recipe seems to have more flavor and flair than other rum ball recipes we’ve tried. We hope that you like it as much as we do. This recipe requires some prep on collecting the ingredients, but is easy to pull together once you are ready to get started.
There are a couple tricky ingredients. The first tricky ingredient is Nabisco Wafer Cookies. We first introduced these to you with the Spirited Chocolate Orange Bars. You don’t find these on the cookie aisle. They are usually placed with the ice cream toppings. The second tricky ingredient is almond paste. We had not used almond paste before, but the cashier at Whole Foods told us that it was baking’s best kept secret. So apparently the secret is now out! Use almond paste for cookies and pie crusts. You can find it on the baking aisle. We bought ours from Whole Foods. When we googled it, we noticed that other grocery stores carry it.
Other ingredients that you need for Yum Rum Balls are: dark chocolate chips, sour cream, vanilla wafer cookies, powdered sugar, cocoa, Zaya Rum, melted butter and lots of sprinkles!
Place chocolate chips in a microwavable bowl, and cook in short bursts of no more than 45 seconds at a time. In between cooking stir until chips are melted with a creamy consistency. It is better to be patient and take this step slow instead of overcooking the chips.
Place the whole box of vanilla wafers in a food processor or blender and blend until you have fine crumbs. Do the same for the box of chocolate wafer cookies.
In a mixer combine the melted chocolate with sour cream and almond paste. Mix on medium until well combined.
In a large bowl combine both cookie crumbs, powdered sugar, cocoa, rum and melted butter. Stir with a large spoon until well combined.
Next add the crumb mixture to the chocolate chip mixture in the mixer. Mix on medium until all ingredients are well blended. The mixture will have a paste-like texture.
Refrigerate the dough for a minimum of an hour and up to 24 hours.
Place sprinkles in a bowl. Using a small scoop, scoop balls of mixture. Remember our trick from our Thin Mentas and Golden Mint Crinkles? Spray your hands with cooking spray to make the handling of the dough easy. Roll dough in your hands to smooth out edges.
Drop balls into the sprinkles. Roll in sprinkles to cover completely. Use hands to press sprinkles into dough and to make sure balls are coated. Refrigerate until ready to serve. Makes approximately 4 dozen.
If you want to get creative, you can coat the Yum Rum Balls in different colored sprinkles, chocolate sprinkles, Heath Bar Crumbs, nuts and more!
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The flavor of the rum rings through in these rum balls that are sweet, but not overly rich. They make a great addition to a holiday tray at a holiday party or added to a goody basket. We promise to save some of these for our goody basket friends. Christmas needs to come quick!
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We are just getting started with the holiday fun around here! Check in with us next week for more great holiday and entertaining ideas.