I had a feeling that 2012 was going to be the year of big changes. Little did I know that last year's goals of dating and traveling would turn into purchasing my very first home, instead, which in itself created a whole new set of challenges that have been fun yet more difficult than I'd ever thought I'd have to face so quickly. In the end, it has been worth the new struggles of bills, cooking for less and missing the family. And as much as I adore my family and can't stand being apart from them, this year I had to find my own independence, conquer my fear of loss and change, separate myself from trying to live the lives of others and do what was right for me. It's been hard but also liberating and rewarding. So, I apologize for the lack of posts these past few months, as I am still settling down from all the commotion and craze!
So, to celebrate another year of accomplishments and healthy change, I'm rewarding myself with my Grandma Jo's famous and potent Rum Ball Cookies (with a twist). As soon as you open a can of these unbaked sweets, you immediately know what you're getting yourself into. No, you will not get drunk off of these unless you eat the entire batch, which I don't recommend because it makes about 3-4 dozen, and you don't want to have to roll in bed in the middle of a fun party (like I did after eating just 10 in a couple hours)! So, note to self, control yourself when eating these. But you will get a big hint of that tingling rum which pairs perfectly with its pecan and chocolatey flavor. A great way to get any holiday party or event started!
What you'll need: Makes 3-4 dozen
1 6 oz pkg semi-sweet chocolate chips
2 1/2 cups finely crushed gluten free pecan flavored cookies (I use Mi-Del)
1 cup finely ground pecans
3 tbsp agave syrup (better than using wht corn syrup)
1/2 cup rum (I use Bacardi)
1/2 cup sifted powered sugar (plus extra for rolling)
red sugar sprinkles for rolling
Melt the chocolate chips (double boiler method) by placing in a small glass bowl over a small pot of boiling water. Don't let the bowl touch the water. Stir occasionally until completely melted, remove from heat. In a large bowl, combined the crushed cookies, pecans, agave, rum, powdered sugar and melted chocolate. Mix well until evenly incorporated. Cover with plastic wrap and let sit for 1/2 hour. Form into 1 inch balls then roll in powdered sugar or colored sugar sprinkles. Place in air-tight container (to prevent from drying out) and let sit for at least 24 hours. The longer they sit the stronger they taste!