Rum Balls
Use it to make rum balls. Start mixing: Transfer your thawed scraps to the bowl of a food processor and pulse until finely ground. (This can also be done by hand.) Depending on the moistness of your scraps, they may already be turning into a dough-like consistency.
Rum Balls Simple Joy
New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril's Restaurants. Go. Recipes. Emeril Cooks Season 2. New Orleans Bread Pudding with Rum Sauce. Yield: 10 to 12. Coconut Rum Balls . Yield: About 2 1/2 dozen rum balls ; Tags: Emeril Cooks Season 2. Recipe Menu: Entrees; Appetizers; Sides; Salads; Soups.
Boozy Holiday Rum Balls Gemma’s Bigger Bolder Baking
RUM BALLS Adapted via Emeril Lagasse Yields: about 5 dozen. Ingredients: ♦ 1 1/2 cups confectioners' sugar ♦ 2 tbsp cocoa powder ♦ 1/3 cup + 1 tbsp dark rum ♦ 2 to 3 tbsp Kahlua® liqueur ♦ 2 tbsp light corn syrup ♦ 2 1/2 cups finely crushed cinnamon graham crackers or vanilla wafers ♦ 1 cup finely chopped, toasted pecans.
Rum Balls Indecision & Cake Recipe Rum balls, Emeril lagasse
Step. 1 Process the vanilla wafers and pecans until finely ground in a food processor, about 15 seconds. Add the powdered sugar, cocoa powder, and salt; pulse to combine, about 5 times. Step. 2 Transfer the vanilla wafer mixture to a large bowl and stir in the rum, honey, and vanilla extract until well combined. Step.
How to Make Rum Balls 9 Steps (with Pictures) wikiHow
Quantity of Ingredients: ["1 1/2 cups confectionersu0027 sugar","2 tablespoons cocoa powder","1/2 teaspoon ground allspice","1/2 cup dark rum","2 tablespoons light corn syrup","2 1/2 cups finely crushed vanilla wafers","1 cup finely chopped toasted walnuts"]
Rum Balls Recipe
2 ½ cups finely ground yellow cake crumbs; 1 cup finely chopped toasted pecans; 1 ½ to 2 tablespoons cocoa powder, plus more for rolling; ½ cup confectioner's sugar, sifted, or to taste, plus more for rolling
Rum Balls Tornadough Alli
Make the rum ball dough: Sift 1/2 cup of the powdered sugar over the melted chocolate (sifting helps prevent clumps). Add the corn syrup, rum and salt. Stir with a whisk until the sugar dissolves and the rum is incorporated and the mixture is smooth. Add the crushed wafers and the walnuts. Stir with a spatula or wooden spoon until incorporated.
easy rum balls without corn syrup
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Rum Balls Rum balls, Emeril lagasse recipes, Fool proof recipes
Preheat oven to 350 degrees F. Place pecans on a baking sheet and toast for about 6-8 minutes until browned and fragrant, stirring the pecans halfway through. Set aside to cool. Add the cookies to the bowl of a food processor and pulse into fine crumbs; transfer to a large bowl.
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Easy Cherry Rum Balls with Pecans Recipe
Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O. K.) Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish. Using a tablespoon, scoop out portions of the chocolate mixture.
Rum Balls Simple Joy
Directions. In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well. Add rum, a little at a time, just until moistened and it forms a.
Classic Rum Balls • Delish Club
Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes. Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.
Baking with Booze Part 1 Rum Balls Dishing Gourmet
Start by grinding the Biscoff cookies and pecans together in a food processor into a fine crumb. Add the confectioners' sugar and cocoa powder, and pulse a few times to combine. Transfer the dry mixture to a large mixing bowl. Add the wet ingredients and stir well with a silicone spatula until a moist dough forms.
Jo and Sue Rum Balls
In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Drizzle in vanilla, corn syrup and rum. Scoop and shape into 1 inch balls or larger. I used about 4 teaspoons of the chocolate mixture per ball which equaled 2 level scoops from a small OXO cookie scoop.
Boozy Puerto Rican Paleo Rum Balls
You'll need vanilla wafers, nuts (like walnuts or pecans), powdered sugar, dark rum, and light corn syrup. You'll also need some additional powdered sugar or sprinkles for coating. If you're using a food processor to crush the wafers and chop the nuts, ensure it's ready and clean.
Theresa's Mixed Nuts Quick & Easy Rum Balls!
In a large bowl, sift together the powdered sugar, cocoa and cayenne, if using. Stir in the corn syrup and rum or bourbon and blend. Stir in the crushed Nilla wafers and nuts; mix well. Dough should be fairly stiff; add more crushed vanilla wafers if needed. Shape into balls roughly an inch in size and roll the balls in a coating (below) as.
