RUM BALLS
I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.
Provided by Matt Story
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h10m
Yield 24
Number Of Ingredients 5
Steps:
- Place vanilla cookies in a food processor and process into fine crumbs.
- Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
- Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
- Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
- Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 22.3 g, Fat 4.9 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 46.4 mg, Sugar 9.8 g
SPICED RUM PECAN COOKIE BALLS
This recipe specifically is one that people usually eat around Christmas time, but I was having some holiday's nostalgia. This recipe is a cookie recipe that requires no eggs what-so-ever! Therefore your baking powder is important here. I found out earlier this year that you have to be cautious of baking powder, specifically it's...
Provided by Maggie May Schill
Categories Cookies
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 300'F
- 2. In a medium mixing bowl sift flour, salt and baking powder.
- 3. In a small mixing bowl, cream butter and sugar together with a hand mixer.
- 4. Add vanilla extract and rum to the butter sugar mixture and beat on low until smooth.
- 5. Add your butter mixture to your flour mixture. Beat together until smooth. (It'll take a few minutes to incorporate until smooth. It'll seem like there isn't enough liquid at first, but there is. You just to keep mixing until the butter loosens and the dough will form smoothly.
- 6. Stir in your pecan pieces until completely incorporated.
- 7. Roll dough into 1 inch balls and lay out on an un-greased cookie sheet, leaving about 1 inch between each ball.
- 8. Bake for about 21-25 minutes, until they are lightly golden.
- 9. Cool on the cookie sheets until they are cool enough to handle. Then roll each ball in the powdered sugar, and dust tops with cocoa powder.
- 10. These cookies do not freeze well, and are good for about 3-4 days in an air tight container.
EASY 4 INGREDIENT RUM BALLS
These easy rum balls only need 4 ingredients and no baking required!
Provided by Holly Nilsson
Categories Dessert
Time 15m
Number Of Ingredients 9
Steps:
- Pulse Oreos in a food processor until you have 3 cups. Set aside.
- Pulse walnuts in a food processor until you have 1 ½ cups.
- Combine crushed Oreos, walnuts, cream in a medium bowl and mix well.
- Add rum starting with ¼ cup and adding more if needed to create a consistency that holds its shape when rolled. (If you add too much and they are too soft, add in more cookie crumbs to get desired consistency, note that the crumbs do soak up the liquids as they sit).
- Using a small scoop (or melon baller) scoop dough and roll into balls.
- Roll in sprinkles. Refrigerate 2 days before serving.
Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 46 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 rum ball, TransFat 1 g, UnsaturatedFat 3 g
HOLIDAY RUM BALLS
A proper rum ball should be a fire hazard. I hope you give these a try on your holiday dessert table!
Provided by Chef John
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 40m
Yield 20
Number Of Ingredients 5
Steps:
- Place crumbled brownies in a bowl. Pour rum over brownies, let soak for 1 minute; stir until mixture forms a paste-like consistency.
- Using a 1-inch sorbet scoop or melon baller, scoop out balls of chocolate-rum mixture and transfer each to the plate lined with plastic wrap. Place the plate with chocolate balls in freezer for 15 to 20 minutes, or until firm enough to roll. Remove from freezer, roll each into a smooth ball; return plate to freezer.
- Melt 3 ounces chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat. Add remaining 1 ounce chocolate; stir until chocolate is melted and combined.
- Remove chocolate balls from freezer; place one ball in melted chocolate and gently move around with a fork to coat completely. Transfer to baking sheet lined with a silicone baking mat. Repeat for remaining chocolate balls.
- Dust chocolate rum balls with cocoa powder and serve.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 9.6 g, Cholesterol 8.3 mg, Fat 4.8 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 40.5 mg
CLASSIC RUM BALLS RECIPE
These Easy Rum Balls are a classic no bake Christmas recipe. Boozy truffles with cookies and cocoa - these are super delicious and perfect any way you coat them!
Provided by Dorothy Kern
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Place toasted pecans in a food processor and process until fine. Be careful not to process so much they turn into pecan butter. Remove the pecans from the food processor.
- Add the vanilla wafers to the food processor and process until finely ground.
- Add the pecans back into the food processor along with the powdered sugar, cocoa, corn syrup, vanilla and rum. Process until mixture is thick and combined.
- Scoop 1 tablespoon size balls and roll between your hands. Roll in additional cocoa powder and/or powdered sugar. Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts : ServingSize 1 serving, Calories 39 kcal, Carbohydrate 5 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1 mg, Fiber 1 g, Sugar 4 g
CHRISTMAS RUM BALLS(OR BOURBON BALLS)
These balls are so quick and easy to make. They make a nice addition to the baked goodies that you give as gifts. Make these about a week before you want to serve them as they mellow and the sharp strong alcohol taste blends in more with the other ingredients. Store in a tin with a tight lid. This year I couldn't find the Vanilla wafers so I used chocolate and I like them even more. To form the balls I use two teaspoons as the dough is quite moist. I store them in the freezer - they don't go hard and they are so good ice cold
Provided by Bergy
Categories Dessert
Time 20m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 6
Steps:
- Sift the cocoa with 1 cup sugar.
- Stir in the spiced rum mixed with the syrup.
- Add crushed vanilla wafers and nuts.
- Mix thoroughly.
- Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
- Store in a tin.
RUM BALLS
Rum flavor comes through nicely in these traditional, no-bake rum balls. I like to make a few dozen at a time and give them to my neighbors for Christmas-Audrey Larson, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
SPICED RUM BALLS
Something of a holiday favorite around our friends and family. In fact, we get pretty competitive about whose balls are the best... The recipe is infinitely customizable. You can substitute vanilla wafers or graham crackers for the ginger snaps, walnuts for the pecans, and/or other liqueurs for the rum, and add spices or cocoa powder to the powdered sugar for extra fun. This is my favorite variant, though. My favorite rum to use in these is Gosling's Black Seal, though Pyrat is not bad. These are easy to make, but really sticky. The recipe makes 24-36, depending on how big your balls are.
Provided by Kaen9296
Categories Dessert
Time 15m
Yield 24-36 balls
Number Of Ingredients 5
Steps:
- Combine nuts, crumbs, honey, and rum.
- Chill about 15 minutes.
- Roll into small balls.
- Roll in powdered sugar to coat.
- Let sit a day or so before serving.
- Remind people that there is indeed booze therein, because, you know, there is.
Nutrition Facts : Calories 160.9, Fat 7.9, SaturatedFat 0.9, Sodium 93, Carbohydrate 21, Fiber 1.2, Sugar 11.9, Protein 1.6
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4.9/5 (28)Total Time 30 minsCategory DessertCalories 147 per serving
- Add in the rum and the condensed milk. Mix together until all of the ingredients are combined and the cake is now a dough that can be rolled into balls.
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- Place the rum balls on a parchment lined baking sheet. Freeze them individually first, then transfer to a sealed container to keep frozen.
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5/5 (2)Total Time 30 minsCategory DessertCalories 162 per serving
- Chop up the dates in a Food Processor if you have one. You may need to do them in a couple of batches because they are so sticky but you will get there.
- Process all of the nuts and coconut. They can all go together. The pieces need to be small so the balls roll up nicely.
- Melt the chocolate and drizzle half of it over the mixtures. Stir it in. Add the rest of the chocolate and mix it all in too. I use my fingers and make sure it is all blended well.
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Servings 12Total Time 3 hrs 30 mins
- Process cookies in a food processor until fine crumbs form; transfer crumbs to a large bowl. Pulse nuts in food processor until finely chopped. Add chopped nuts, powdered sugar, and lime zest to cookie crumbs, stirring until blended. Combine rum, corn syrup, and lime juice in a small bowl, and stir into cookie mixture until well blended. Cover and refrigerate 10 minutes. Shape mixture into 24 (1-inch) balls. Refrigerate in an airtight container until firm, about 3 hours.
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- In a large mixing bowl, add the ground nuts, crushed ginger snaps, icing sugar, cocoa powder and orange zest; mix to combine. Add the rum and honey, and mix well until a moist dough forms. Cover and chill until firm, at least 30 minutes.
- Shape the dough into 1 inch (2.5 cm) balls and transfer to a parchment paper-lined tray. Cover and chill, at least 15 minutes.
- Roll the rum balls in chopped pecans, icing sugar, cocoa powder or dip them in melted chocolate. Place in airtight container and refrigerate overnight or for up to two weeks.
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Estimated Reading Time 7 mins
- In a large bowl, stir together crushed vanilla wafters, sugar, cocoa powder and walnuts. Blend in corn syrup and rum.
- Shape into 1-inch balls and roll in powdered sugar (tip: I either wear food safe gloves or cover my hands in powdered sugar while I roll the balls, so they don't stick to my hands as much). Store in an airtight container for at least two days to develop the flavor.
- Roll in additional powdered sugar or cocoa powder before serving. Store in refrigerator for up to one month.
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5/5 (1)Category CookiesCuisine AmericanTotal Time 20 mins
- In a large mixing bowl, mix powder sugar, pumpkin pie spice, wafer crumbs, honey, rum and Rumchata until completely mixed and looks like cookie dough.
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- In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Drizzle in vanilla, corn syrup and rum.
- Scoop scoop and shape into 1 inch balls or larger. I used about 4 teaspoons of the chocolate mixture per ball which equaled 2 level scoops from a small OXO cookie scoop.
- Roll Rum Balls in additional confectioners' sugar, cocoa, sprinkles or whatever strikes your fancy. Store in an airtight container in the refrigerator for several days to develop the flavor.
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4/5 (1)Total Time 25 minsCategory DessertCalories 101 per serving
- Place the vanilla wafers into a food processor and pulse until the wafers are ground into a fine grain-line mix. Alternatively, you can place the vanilla wafers into a gallon-sized plastic bag and crush them with a kitchen mallet or potato masher to crush them.
- In a large bowl mix the crushed vanilla wafers, powdered sugar, cocoa powder, and nuts if using until well combined.
- Add the corn syrup and rum to the mixture and fold the ingredients together until a soft grainy dough forms.
- Dust your hands with powdered sugar and roll a 1-inch sized portion of the dough into the shape of a small ball.
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