Rum Balls Recipe - Rumové kuličky - Czech Cookbook
Rum balls are a party on a platter! Traditional non bake Christmas treat that is easy and fast to make.
Ingredients:
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© Czech Cookbook
How to make Rum Balls | using The Old School Recipe | Day 6 | 12 Days of Cookies & Holiday Treats????
Hello everyone, and Merry Christmas!
Rum Balls and the Holiday Season seem to go hand in hand. This old school recipe has stood the test of time, and it is a definite treat to enjoy during this festive time of year.
If you are like me, you'll find yourself making more than one batch????.
Enjoy & Merry Christmas!
❤️Dyvonne
Rum Balls
1 1/2 C. Finley Crushed Nilla Wafers (Graham Crackers can be substituted)
2 C. Finely Crushed Pecans or Walnuts
1/4 C. Dark Rum
1/4 C. Honey
Roll Rum Balls in Confectioner's Sugar (Powder Sugar) or Coco
1/3 C. Powder Sugar
2 T. Coco Powder
Store in airtight container for 10 days at room temperature.
Serve at room temperature.
Enjoy!
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do you have an empty bottle ? Make this easy Crispy Sweet Balls |Popular Arabian Dessert
do you have an empty bottle ? Make this easy Crispy Sweet Balls |Popular Arabian Dessert
Ingredients:
4 cups of white flour = 400 grams
1/2 teaspoon of salt
A tablespoon of sugar
4 tablespoons of corn flour
Two tablespoons of powdered milk ( 40 grams)
1/2 teaspoon of liquid vanilla or 7 grams of vanilla sugar
1 teaspoon of baking powder = 8 gr
1 tablespoon of dried yeast = 10 grams
3 tablespoons vegetable oil
3 cups of warm water = 450 ml
syrup Ingredients:
4 cups sugar = 600 grams
Two glasses of water = 300ml
A tablespoon of lemon juice
1 small piece of lemon
enjoy it !
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How to Make Rum or Bourbon Balls | Christmas Recipes | Allrecipes.com
Get the recipe for Rum or Bourbon Balls at
Watch how these quick, chocolate rum or bourbon balls easily become a holiday tradition! Melted chocolate is mixed with sugar, corn syrup, rum or bourbon, crushed vanilla wafers and chopped walnuts. For a more authentic twist, try adding chopped, soaked-in-rum raisins!
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Easy Rum Balls Recipe
#easy #rumballs #recipe
2 1/2 cups crushed vanilla wafers
1 cup ground pecans
1 cup confectioner’s sugar (I used erythritol/monk fruit blend)
2 tablespoons plus 2 tsp baking cocoa
1/4 cup rum or bourbon
3 tablespoons honey
2 tablespoons water
Optional: crushed nuts, vanilla wafer cookies, graham cracker crumbs, etc
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Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network
Using TWO different types of chocolate, this decadent dessert is perfect for the holidays!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Rum Balls
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr (includes cooling time)
Active: 40 min
Yield: about 2 dozen rum balls
Ingredients
8 ounces sliced almonds
12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate
3 tablespoons honey
1/2 cup powdered sugar
2 tablespoons dark rum
1 tablespoon vanilla extract
16 to 20 ounces chocolate sprinkles
1 teaspoon coarse sea salt
Directions
Preheat the oven to 350 degrees F.
Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.
In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.
In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.
Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.
When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.
Cook’s Note
Cook's Note: These are so good nestled in a cookie tin of sprinkles and fished out, one by one, like little chocolate treasures. A bite of chocolate is so welcome after lots of buttery and fruity cookies and pies that often take center stage during the holidays. This is that one easy chocolate candy you want. You can make these with double the vanilla and no rum if avoiding alcohol. Don't like salt in your chocolate? Simply omit.
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Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network