Since I was driving and because we were staying at a home instead of a hotel (seriously, C has the most amazing home- way better than a hotel!) I decided the weekend needed a little baking.
I wanted to try a cake ball recipe with rum in it, and a few Internet pages later I found recipes for rum balls. Mmmmmmmm!
Here's the first recipe I found:
I pkg Nilla wafers
1 cup pecans
1 cup confectioner sugar
1 1/2 Tbsp cocoa
3 Tbsp lite corn syrup
1/4 cup bourbon or rum
Crush wafers and nuts in food processsor. Add sugar, cocoa, corn syrup and bourbon. Mix well.
Measure out teaspoonful of mix and roll into ball. Roll ball in something else like nuts or chocolate if you want. They stay good for weeks and weeks.
Sounds great, right? Well, not if you dont really like nuts (me) :-P
I thought I could just use some Heath baking bits (crunchy and delicious) but the store was out! Boo! So, I'm looking in the candy aisle and decided upon Worthers. Double yum.
I pounded them with a ladle (didn't want to burn out my little food processor)and subbed for the pecans directly. They busted quite nicely with the ladle but my husband said he could hear me outside the apartment- oops!! I also used 2 tbsp of cocoa instead of 1 1/2.
But they were strong!! Like, not so good strong! So, I added a tablespoon of cinnamon. I figured if it was gonna burn, it might as well have a spicy burn. That did the trick! Fantastic!
I made a quick cinnamon sugar mix and rolled each ball in it. Glistening deliciousness!
Then there was the second recipe- yes, two... 11 moms together with no kids for three days? We need two batches!!
Midnight Rum Balls
1 small package (8.5 oz.) Oreo cookies
1/2 cup confectioner's sugar
1 cup finely chopped nuts, although they can be omitted
3 Tbsp unsweetened cocoa powder
2 Tbsp corn syrup
1/3 cup rum
Put whole cookies in food processor and whiz until finely crushed. In medium bowl, combine crumbs, powdered sugar, nuts, and cocoa. Blend in corn syrup and rum. Wet hands and shape mixture into one-inch balls; roll in granulated sugar. Store covered, in a cool place. (Rum balls are better after they have "mellowed" for a day or two.)
So, I don't eat oreos. They leave a fatty film on the roof of my mouth like balogna and I can't stand it. (I'm sure you didn't want that association in you mind! Sorry!)
I figured that everyone else in the world does, so I just wouldn't eat them.
But once I put them in the mixer, it just turned to a ever so slightly moist dark chocolate crumbs. No sign of the nasty filling. Hooray!
I intended to follow the recipe, omitting the nuts and subbing a few more oreos for dry ingredient ratios, but with a little change to the rum.
I had some butterscotch schnapps that I wanted to use (um, buttery chocolate? Yum!) but not quite enough. Then, while digging around my baking box, I found some orange emulsion. Dark chocolate and orange? You know they go together! So, I used the rest of the butterscotch, a teaspoon of emulsion, and topped off my 1/3 cup with rum.
So as I'm mixing it altogether, I noticed that it's way too wet. Not sure why, but it is not going to roll like the first batch.
So, I added a little more cocoa powder/oreos until it looked right. I don't know how much though, so sorry :(
I wanted these to have a little different look than the first ones so I rolled them in powdered sugar. They were fluffy white little balls! They looked great. Fast forward through the overnight packing and the 10 hour drive and they looked...well...like the moisture had taken over:
Ok, so I know this isn't the best pic and obviously it was after some (most) were gone. But, it's still a pic so thanks to my friend Y for taking pics of everything that weekend!! I can't believe I forgot completely!
But even if they looked odd, they tasted marvelously! Dark chocolate orange was definitely a great choice!