Skip to main content

Rum Balls

Makes this many, minus the ones I ate while rolling them.


This recipe (which is not healthy-ish by any stretch of the imagination) comes from my friend's friend's mom. We all did Christmas Eve together throughout my childhood, and as soon as I was old enough to try the rum balls, I was hooked.

It's easy with the help of a food processor. The hardest part is not snacking on too many nilla wafers before it's time to make them, and then not having enough to complete the recipe.

They keep well in the fridge or freezer.


The Recipe:
2 1/2 c vanilla wafers, crumbled (this takes just less than one box's worth)
1 c chopped pecans, food-processed into a crumble
2 tb cocoa powder
1 c powdered sugar
1 stick butter, softened or melted
1/4 c rum
3 tb honey
About 1 c granulated sugar, for dusting

  • Mix crumbs, cocoa, sugar, nuts, and butter
  • Add rum and honey
  • Refrigerate one hour
  • Roll into 1-inch balls
  • Roll in granulated sugar

The Verdict:
Overall grade: A
Overall reason: DELICIOUSNESS with rum.
Time to prepare: 30 minutes, plus an hour to cool
Husband quote: "Like cookie dough with rum."
Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more