Rum Balls

Here it is. The end of 2010 already. It doesn’t seem that long ago that we were standing at the end of 2009 wondering what the beginning of the next decade would bring us. I can’t believe the year is over so soon! It took me until almost June to stop writing ’09 on my checks while I was paying bills, and now I have to remember to write ’11 already? Time seems to be just flying by and I don’t know how to make it stop! But I guess it’s time to just let 2010 go, lament over failed resolutions, make some new ones that won’t be achieved, and get on with the party.

Does anyone actually keep their New Year’s Resolutions? Cause looking back at last year, out of the 8 I made, I can give myself a half-win on 2. Not even a whole, “yes! I did that one!”. Just a “well, kind of..”. I’m not even going to delude myself into thinking I’ll stick with my resolutions this year, especially since I’m just recycling them from last year again, but I’ll give it a try at least. The one new resolution I’ll add to the list—bake adventurously. Not Iron Chef adventurous, throwing strange ingredients into cupcakes, but baking things I’ve never made before, like a pie crust or puff pastry. Or Rum Balls.

What better treat to serve at your New Year’s Eve party than a chocolatey bite filled with booze? It’s like a 2-for-1 deal! Most Rum Ball recipes I’ve seen use crushed up cookies (vanilla wafers or Oreos), but I decided to go with Martha Stewart’s Cookie book recipe that uses almost a brownie base instead. They’re fairly easy to make and taste pretty good, but the chocolate of the brownie sort of masks the rum flavor—great for those who don’t really care for rum, bad for those who do. Next time I’ll probably take the easy tried and true route and stick with the crushed up cookies instead.

Have a safe and happy New Years!

And a sidenote-- This is my 150th post! Holy crap. 

And another sidenote-- Look! My Christmas wish came true! I got a pony from Santa!

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Rum Balls
Adapted from Martha Stewart’s Cookies
Makes about 3 dozen



¾ cup (1 ½ sticks) unsalted butter, cut into pieces
6 ounces semisweet chocolate, finely chopped
3 large eggs
½ cup packed light brown sugar
1 teaspoon vanilla
½ teaspoon salt
¾ cup all purpose flour
¼ cup plus 2 tablespoons dark rum
Coarse sanding sugar, for rolling

1. Preheat oven to 350F. Coat a 12x17-inch baking sheet with cooking spray; set aside.
2. Melt butter and chocolate together in a small heatproof bowl set over a pan of simmering water, or in the microwave, stirring occasionally until smooth.
3. In a large bowl, whisk together eggs, brown sugar, vanilla, and salt. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a spatula (it will be a very thin layer). Bake until top is shiny and cake tester inserted in center comes out clean, about 10 minutes. Let cool completely on wire rack.
4. When cooled, break brownie into small pieces and transfer to the bowl of an electric mixer. With mixer on low, add rum and mix until crumbs come together to form a ball.
5. Shape into 1-inch balls with a heaping tablespoon or a 1-inch cookie scoop. Roll in sanding sugar to coat and transfer to a baking sheet. Refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.