Best Vanilla Rum Balls Recipes
VANILLA RUM BALLS
This no bake and gift cookie is from www.MightyCool.com and these are - TO DIE FOR! Try 'em, they're ADDICTIVE! Make ahead, and store in an airtight container(we don't want the tantalizing vapors to vanish!) for at least a week, to enjoy these BEST! Pls. note- Brandy or Bourbon can be substituted for Rum. Also, pls. note - the yield is a guess. Honestly, I feel it depends to a gigantic extent on your power to resist these:)
Provided by Charishma_Ramchanda
Categories Dessert
Time 30m
Yield 30 rum balls
Number Of Ingredients 6
Steps:
- In a large bowl, sift together the cocoa and confectioners' sugar.
- In a food processor or blender crush/crumble the vanilla wafers.
- Add the crushed vanilla wafers to the sugar mixture and combine.
- Add the remaining ingredients.
- Form the mixture into 1 inch (2. 5 cm) balls with your hands.
- The balls should hold together easily and retain their shape.
- If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly.
- Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the balls in to coat.
- Have 'em on your cookie tray this year and watch 'em vanish before you know it!
SWEET POTATO BALLS WITH VANILLA RUM SAUCE
I got this recipe from Paula Deen, play around with it some, and added my own concoction of a vanilla rum sauce- Mmmm. Now Paula makes them with giant marshmallow, I prefer the smaller ones (it's a little more work, but it's a better ratio of potato to marshmellow, and they're bite sized!) These are for those people with a bounce-me-off-the-wall-with-all-the-sugar-I-just-consumed sweet tooth. Not for the faint of heart. Blow away your in-laws during the Holidays with this gem. Or stab them with a toothpick, and you've got an awesome hors d'eurve on your hands.
Provided by Super-Wife
Categories Dessert
Time 1h55m
Yield 32 balls, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
- Once they finish, peel and mash them. Set oven to 350 degrees.
- Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
- Place coconut in a food processor and leave on for about 30 seconds.
- In a small bowl, combine coconut, granulated sugar and cinnamon.
- Press mashed potatoes around the marshmallow, creating a 1" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!
- Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
- Bake for 15-20 minutes.
- Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
- Add rum and heavy cream.
- Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
- When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.
Nutrition Facts : Calories 677.1, Fat 26.2, SaturatedFat 19.2, Cholesterol 47.5, Sodium 217.9, Carbohydrate 112.9, Fiber 4.3, Sugar 95.1, Protein 2.9
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