I am sorry we have no pictures of the Rum Balls. It was really hot in Glendale on Wednesday, September 7, 2011, that as I formed the balls, they immediately started to flatten, so I had Rum Pancakes instead. I’ll make them again when it’s cooler and take pictures.
On Tuesday, my local Ralph’s had Oreos on sale, 2 packages for $5.00, so I bought one to eat with milk, and one to make rum balls. I also got a package of Duncan Hines Fudge Frosting.
Oh, the humanity! Some of you are saying this I am sure, but that’s okay. Rum Balls are made at bakeries from cake remnants, so using packaged cookies and packaged frosting I think is still okay. Even though my Rum Balls got flat, after they were refrigerated, they were still very rich and good.
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Recipe: Rum Balls
- 1 package Oreo’s
- 1 teaspoon Rum flavoring
- 1/2 teaspoon Vanilla extract
- 1 tablespoon milk
- 1 tablespoon honey
- 1/2 can Fudge Frosting
- 1/2 chocolate chips
- 1/4 cup chopped walnuts
- Chocolate Nonpareils (Jimmies or Sprinkles)
- Break up the Oreos in a food processor. Add the rum and vanilla, process. Add the milk. Process. Add the honey and process again.
- By the time, all the cookie should be broken up, and you might have something that looks like black sand.
- Remove from the food processor, and put into the bowl or a stand mixer. Do not process any further, or you will burn out your motor.
- Add the frosting, chips and walnuts. Stir until all are well combined.
- Unless it is a cold day, refrigerate the mixture for about 30 minutes to let it firm up.
- Have ready a size 24 ice cream scoop, and a dish with chocolate jimmies. Also have ready a nice serving dish.
- Take a scoop of the cookie mixture and roll in in the chocolate jimmies. Put the finished ball on the serving plate, and continue to roll until all the cookie mixture is finished.
- Refrigerate at least one hour before serving.
You could omit the chips or walnuts, and you could use powdered sugar instead of jimmies.
Preparation time: 30 minute(s)
Number of servings (yield): 12
Culinary tradition: USA (Traditional)
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Whether you’re serving ice cream, sorbet or gelato, this sturdy Italian-made tool allows you to scoop out your treat in neat rounds. Its small size is also useful for forming uniform balls of cookie dough. Smoothly releases perfectly round scoops of food. Cog-and-ratchet mechanism in the comfortable handle operates a spring-loaded wire scraper in the bowl. Crafted of dishwasher-safe 18/10 stainless steel.