BOURBON ICE BALLS RECIPES

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CHRISTMAS RUM BALLS RECIPE - FOOD.COM



Christmas Rum Balls Recipe - Food.com image

These balls are so quick and easy to make. They make a nice addition to the baked goodies that you give as gifts. Make these about a week before you want to serve them as they mellow and the sharp strong alcohol taste blends in more with the other ingredients. Store in a tin with a tight lid. This year I couldn't find the Vanilla wafers so I used chocolate and I like them even more. To form the balls I use two teaspoons as the dough is quite moist. I store them in the freezer - they don't go hard and they are so good ice cold

Total Time 20 minutes

Prep Time 20 minutes

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 6

2 1/2 cups vanilla wafers, crushed (a 250g box of Christies vanilla wafers equals 2 1/2 cups)
2 tablespoons cocoa
1 1/4 cups icing sugar
1/2 cup spiced rum (the rum is called Spiced Rum) or 1/2 cup Bourbon
2 tablespoons white corn syrup (one brand is Karo)
1 cup pecans or 1 cup walnuts, broken

Steps:

  • Sift the cocoa with 1 cup sugar.
  • Stir in the spiced rum mixed with the syrup.
  • Add crushed vanilla wafers and nuts.
  • Mix thoroughly.
  • Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
  • Store in a tin.

Nutrition Facts : Calories 73.2, FatContent 3.3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 1.3, CarbohydrateContent 8.5, FiberContent 0.5, SugarContent 6.8, ProteinContent 0.5

CHEESECAKE BALLS RECIPE | NANCY FULLER | FOOD NETWORK



Cheesecake Balls Recipe | Nancy Fuller | Food Network image

Provided by Nancy Fuller

Categories     dessert

Total Time 1 hours 30 minutes

Cook Time 25 minutes

Yield 10 servings

Number Of Ingredients 7

1/2 leftover 9-inch cheesecake, chilled
8 ounces chocolate candy melts
1 1/2 teaspoons vegetable oil 
1/4 cup finely chopped chocolate-covered peanut butter candy, such as Reese's Pieces
1/4 cup finely chopped candy-coated chocolate, such as M and Ms
1/4 cup finely chopped salted peanuts 
1/4 cup crushed toffee brickle

Steps:

  • Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
  • Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
  • Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.

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