Monday, December 24, 2012

Rum Balls

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Year after year I make the same holiday treats every holiday season - there are certain things my family really looks forward to and I can't deprive them of their favorite Rocky Road Bars.  That wouldn't be right.   I made a big batch of the bars again this year but I also made a lot of firsts as well.  Changed it up just a bit.  I made the Chocolate Dipped Oreo Biscotti that I posted about earlier...my first time making biscotti.  And then I made another first, these delicious Rum Balls.  I actually brought these to a Christmas party and they were a hit.  People were literally tracking me down to find the recipe...props go to Martha Stewart on this one - I followed her recipe and I wouldn't change a thing when I make these again (and yes - I am definitely making these again...soon!)  This is basically a brownie batter cooked in a thin layer and then mixed with a bunch of dark rum and rolled in sugar...that's it! enjoy!!!

So what about you guys - did you try any firsts this year or just stick with tradition?

recipe adapted from Martha Stewart
What you need:
Vegetable oil, cooking spray
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 ounces semisweet chocolate, finely chopped or a half a bag of chips
3 large eggs
1/2 cup packed light-brown sugar
1 teaspoon vanilla extract
1/2 teaspoon coarse salt
3/4 cup AP flour
1/4 cup plus 2 tablespoons of dark rum
Coarse sanding sugar, for rolling
What you do:
Preheat the oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray and set aside. Melt the butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.



Whisk together the 3 eggs, brown sugar, vanilla, and salt in a large bowl. Stir in your chocolate mixture, then fold in flour.




 Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. 




Let cool completely on a wire rack.
Break up the brownie into small pieces and transfer to the bowl of an electric mixer fitted with the paddle attachment. 




With machine on low speed, pour in the dark rum, and mix until crumbs start to come together to form a ball.



Shape into 1-inch balls, and roll in sanding sugar to coat. This recipe makes 4 dozen rum balls.  I divided my dough into fourths and then shaped each fourth into 12 balls. Transfer to a baking sheet; refrigerate the rum balls uncovered, until cold, about 2 hours. Can be served chilled or at room temperature.




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5 comments:

  1. I made bourbon balls for the first time this year and on the first taste I thought I hated them, but after they had time to sit and mellow out a little - it was love! I'll have to try these rum balls also!

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  2. I haven't had rum balls in forever. These look great! I would love if you would share on Fall Into the Holidays, open until Thursday!

    http://redcrowgreencrow.wordpress.com/tag/fall-into-the-holidays/

    Katie @ Horrific Knits

    ReplyDelete
  3. Thank you for linking up at Fall Into the Holidays! This week's round is now up if you would like to stop by!

    Katie

    ReplyDelete
  4. Hi Danielle,
    Thanks for sharing all your wonderful recipes with Full Plate Thursday in 2012. Wishing you and your family the very best in 2013.
    Happy New Year!
    Miz Helen

    ReplyDelete
  5. Great and simple dessert! Thank you shared thi at my link party!

    ReplyDelete

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