Helpful Things

Sunday, December 18, 2011

No-Bake Ginger Snap Rum Amazeballs

I found a recipe on a blog I follow for gluten-free no-bake rum balls. This is fairly exciting--alcohol goodies? Say no more, we're going shopping! So we did. We discovered on our grocery adventure that Louisville has a new Trader Joe's. This led to cheaper pecans an ounce, my favorite pfeffernusse, and triple ginger snaps.

While we shopped, we realized an opportunity for expansion. We came home, printed out the recipe, and began our cooking experiment. It took some dabbling, but we are pleased to offer for your inebriated gastronomical pleasure the following recipe.

Here are your ingredients:
3 cups of Trader Joe's Triple Ginger Snaps (they are not vegan, but they are kosher!), ground finely
1 cup confectioner's sugar, sifted
1 cup roasted salted pecans, chopped, then ground finely
1/2 tsp cinnamon
4 tbsp cocoa
3 tbsp dark Karo corn syrup
1/2 cup Sailor Jerry spiced rum

Beginning with the dry ingredients:
Using a nonreactive (i.e. plastic, ceramic, or glass) mixing bowl, combine ginger snaps, pecans, cinnamon, and cocoa. Sift your confectioner's sugar into the bowl so that the sugar does not clump. Blend with a whisk.

Moving to your wet ingredients:
Dissolve the Karo corn syrup in the 1/2 cup of Sailor Jerry. This will help incorporate the syrup into the batter more easily, and keep the batter from clumping. Add this to the batter and mix it all up. It should smell like a raging hangover.

Place plastic wrap over the stuff and place into fridge to cool for an hour.

Make some snowflakes or something.

Right around when your hour is up, set up a workstation. Line a cookie sheet with parchment or wax paper. Bring out a bowl and sift about 1/2 to 3/4 cups of confectioner's sugar into it. Be sure to drop sugar everywhere.

Bring out the bowl of batter, dust your hands with sugar, and begin rolling balls, placing them on the cookie sheet. Forming 1" diameter balls will yield a tray of 36-38. Keep your hands sugared to keep the batter from sticking to you, and when you're finished, place the tray of amazeballs back into the fridge to firm up for a little longer. Miz Wigington suggests that the longer they sit in the cold, the less gooey and drippy they'll be.

There you have it! Our recipe for Ginger Snap Rum Amazeballs. Be sure to check out Miz Wigington's link at the top there for her gluten-free alternative if you have such dietary concerns. Otherwise let's go get drunk.

EDIT: These are super boozy. You may want to add more Karo or use less rum if you are using a high-proof rum as we did.

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