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Tip Time – Rum!

Weekly Tip #8

Today, I’m actually giving you more bang for your buck – two tips and a recipe – my gift to you!

The first tip is for you Facebook users.  Go to THIS LINK and “like” (or maybe it’s now “follow”) this page for Chow BellaChow Bella is the informative, fun, sometimes irreverent New Times food blog. You will get more food info and learn more about what’s going on in the Valley of Sun (and beyond) than you ever thought there was to know about! Plus, tomorrow, I will be featured in their “Perfect Food Day” series. I think you’ll like it!  And…. while you’re on Facebook – if you haven’t “liked” or “followed” the Les Petites Gourmettes page – do that too! Here is THE LINK for that page.  Now on to the second (and real) tip for today…

Holiday baking time is upon us. Here is shortcut from Chef Anne Willian for making rum balls while using up leftover or stale muffins at the same time.

Quick Rum Balls

8 ounces (1/2 pound) leftover or stale muffins, any flavor
1 cup walnut halves or large pieces
1 cup powdered sugar, plus more for rolling and dusting
2 tablespoons cocoa powder
1/3 cup rum
1 tablespoon honey

Break up the muffins and place in the bowl of a food processor, add the walnuts and use the pulse button to finely chop until mixture resembles a coarse meal.  Sift together the 1 cup powdered sugar and the cocoa powder in a large bowl.

Stir in the rum, honey, and the crumb-nut mixture until it is moist enough to hold small ball shapes.  Add more rum, if needed.

Generously sprinkle a baking sheet with powdered sugar.

Roll the mixture between the palms of your hands into walnut-sized balls.  Place on the sugar lined baking sheet and use two forks to roll the balls in the sugar until coated.

Store in the refrigerator in an air-tight container.

Makes about 40 rum balls


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