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."

Comments

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.

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...

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...