The day after Christmas holiday decorations come down and the red, white, and pink colors of Valentine’s Day go up. As a chronically single lady, I’m just recovering from the Christmas and New Year’s Eve movies, television shows, and commercials that say: “If you are single, then you are loser.”
Rum balls was one suggestion. Although it’s a treat that already full of alcohol why segregate it to Christmas? So I took a simple rum ball recipe and placed the power of The Pastry Prophet.
2 cups finely ground cake crumbs from a leftover cake
2 tablespoons cocoa powder
1 cup powdered sugar, sifted, plus extra for rolling
1 cup finely chopped walnuts
2 to 4 tablespoons honey
1/4 cup dark rumWith non-latex gloves I crushed one layer of leftover vanilla cake into a bowl. Then added the cocoa powder, powdered sugar, walnuts, honey and rum. With a rubber spatula, blend until the entire mixture is moist.
In a quarter sheet pan, spread out the mixture in a 1/4″ layer wrapped in plastic wrap and set in the freezer for 2 hours until firm. Take the unused scraps and form them into 1/2″ balls. (Easily decorate them by rolling them in a mixture of 2 tablespoons powder sugar (sifted) and Dutch cocoa powder.)
Rum balls. Most with a hint of rum. Not the dry pellets that you are used to.
When ready, I cut out heart shapes with a cookie cutter*and placed it back in the freezer. While setting again, it time to melt the chocolate.
In this case I used dark chocolate, but feel free to use the chocolate that you prefer.
When you want cake and get a nip of rum too.
No Comments