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.

12 Days of Christmas Baking! Day 10: Rum Balls

Day 10: Rum Balls

Rum Balls
Based on a recipe by Joyofbaking.com

Ingredients1 1/2 cups toasted nuts, finely chopped (hazelnuts, walnuts, or almonds can be used) 1 1/4 cups finely crushed vanilla wafer cookies 1/2 cup icing sugar 2 tablespoons cocoa powder 2 tablespoons light corn syrup 1/4 cup rum Toppings Icing Sugar Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios) Unsweetened Cocoa Powder Melted Dark Chocolate Sweetened shredded coconut Method Combine chopped nuts & vanilla crumbs in a bowl. Add icing sugar and cocoa and combine. Add corn syrup and rum and combine until a nice glistening dough ball is formed. Refrigerate for about an hour. Using a measured scoop, small spoon or melon baller, scoop out some dough and roll it into a ball, placing the balls on parchment paper-lined baking sheets. Coat with your favorite coating and enjoy!

12 Days of Christmas Baking! Day 7: Walnut Cookies

Day 7: Walnut Cookies

Nuts are a special ingredient around the holidays. Due to their cost, we only use them around special occasions. These crispy, nutty cookies have an irresistible rum glaze that makes them very special, indeed. I always get requests for these. I hope you like them! 

Rum and nuts: sounds like a pirate party!

Walnut Cookies Makes about 5 dozen cookies.
Ingredients
Cookies
1-1/2 cups walnut pieces
2 tablespoons slivered almonds
1 egg
1 cup sugar
1/4 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
Pinch ground cloves
Juice of 1/2 lemon
1 tablespoon fresh lemon zest
1-1/2 cups walnut halves 

Rum Glaze
3/4 cups icing sugar
3 tablespoons rum

Method

1. Pre-heat oven to 375°F. Line baking sheets with parchment paper. 
2. Chop walnut pieces and almonds. 
3. In a stand mixer, beat egg and sugar until foamy, about 2 minutes. Add baking powder, vanilla, cinnamon, cloves, juice and zest and mix until combined. Stir in nuts until combined. 
4. Drop by measuring teaspoon onto prepared baking sheets, spacing about 2" apart. Place a walnut half on top of each cookie. 
5. Bake for about 10-12 minutes, or until semi soft. Cool cookies on rack. 

To make glaze

1. Whisk rum and icing sugar together until smooth. Brush glaze over cookies.

Caramelized Peaches in Brown Sugar & Rum Sauce

I got 99 problems, but a peach ain't one.

Late summer is the time when beautiful, ripe peaches make their way to our tables from the orchards of the sunny Okanagan. Blush-coloured and fuzzy and heavy with juice, peaches are the ultimate summer fruit, almost bursting with sweetness. When summer temperatures soar, you can make this easy dessert on your barbecue to avoid heating up your kitchen, as I did here.