Festive Christmas Rum Balls

Stop laughing. Stop it.

Did someone say balls? [Cue juvenile snickering]

When my holiday baking starts to ramp up to a satisfyingly frenetic level, I like to sneak in a few recipes that require a little "Christmas cheer". These rum balls are a grown-up version of the ever-popular cake pop. They are rich and fudgy, but I think I would add slightly more rum next time. I like them to be rich enough to satisfy with only one bite. I rolled the balls [giggle] in sparkle sugar, but you could also roll them in cocoa, or dip them in dark or white chocolate.

I know, I know — I have a warped sense of humour. I blame this. Enjoy!

Festive Christmas Rum Balls

Makes 4 dozen Ingredients
Non-stick cooking spray
3/4 cup butter, cut into pieces
6 ounces bittersweet chocolate, chopped
3 large eggs
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup dark rum
Sparkle sugar, for rolling

Method 

1. Preheat the oven to 350° F. 
2. Melt butter & chocolate in a microwave-safe bowl for about 3 minutes on 75% power. Stir until smooth. In a large mixing bowl, whisk the eggs, light brown sugar & vanilla. Slowly whisk in the melted chocolate mixture. Fold in the flour, until just blended. 
3. Spray a 12" x 17" rimmed baking sheet with non-stick cooking spray & pour in the batter. Use a spatula to spread it evenly to the edges of the pan. 
4. Bake for 10 minutes. Transfer the pan to a rack & cool. 
5. Break up the brownie pieces into the bowl of an electric mixer fitted with a paddle attachment. Beat on low until the brownie is completely broken up. Slowly add in the rum, a bit at a time & beat until the mixture forms into a ball. You will know it’s the right texture if you can easily roll the dough & it holds its shape. 
6. Scoop out the dough by the tablespoon & roll into a ball. Toss in sugar & chill until ready to serve.

This recipe first appeared in the first print edition of Stimuli magazine. Read the electronic version here.

Candy Bar Brownies

Gooey.... and ALL MINE

After Halloween, I was left with a giant bowl of leftover, fun-sized chocolate bars — a result of last-minute Halloween candy purchasing and my lack of willpower when faced with a bargain. I can’t resist a good deal! Usually, I end up snarfing them all up in a couple of sittings. Instead of eating them all at once, do I give them away, freeze them for later (haha no) or make them into something else? Luckily, I found this brownie recipe that I tweaked until it became something delicious. It uses about 10 fun-sized chocolate bars, or 2 full-sized bars. The brownies are rich and fudgy, and the chocolate bar centre stays soft and liquidy.

Double Chocolate Fudge Brownies

Double Chocolate Fudge Brownies. Hands off — these are all mine!

Break-ups. Bad hair days. Work problems. Brownies are the warm, chewy, brown friend you turn to when you start feeling like life is piling troubles on your shoulders. While they are not the cure — brownies are a quick and easy craving buster that are a cinch to whip up and have you back on the road to coping.