Gingersnap Rum Balls Recipes
GINGERSNAP RUM BALLS
Steps:
- 1. take a rolling pin and crush gingersnaps in plastic bag, then add rest of ingredients, form into balls, place in tin can, and let sit for 2 days, then enjoy!!
GINGERBREAD RUM BALLS
This is the perfect recipe to make if you've got crumbs leftover after building a gingerbread house. Or you can use a package of gingersnaps ground up in the food processor or blender. The flavor of rum balls improves after they sit for a couple of days, so plan ahead if you're considering these for a holiday bash. They will last for two weeks or even longer if you store them airtight at room temperature. Rolling rum balls in confectioners' sugar gives you a soft, moist confection while using granulated sugar results in a crunchier texture. And if you'd rather skip the alcohol, you can substitute orange or apple juice for the rum. Just reduce the confectioners' sugar by a tablespoon or two, to taste.
Provided by Melissa Clark
Categories easy, quick, cookies and bars, dessert
Time 30m
Yield About 2 1/2 dozen balls
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, pulse together cookie crumbs and pecans until nuts are coarsely ground. Do not overprocess - you want the nuts to have some texture. Alternatively, finely chop the pecans and toss them in a bowl with the crumbs.
- In a separate large bowl, stir together confectioners' sugar, rum, maple syrup, cocoa powder, fresh ginger, cardamom, cinnamon, ground ginger and salt. Add to food processor and pulse until just combined, or stir into bowl with the crumb mixture, squeezing everything together into a mass. Taste and add more fresh ginger if you like.
- Roll dough into 1-inch balls, then roll in confectioners' sugar or granulated sugar. If the dough starts to dry out as you roll the balls, drizzle in a little more rum. Store in an airtight container at room temperature (they will keep for at least 2 weeks); roll balls in additional sugar just before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 64 milligrams, Sugar 8 grams
GINGERSNAP RUM APPLE CRISP
My mother makes incredible apple crisp, and I've added a few twists of my own. We think it's best warm, with ice cream on the side. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, mix the first six ingredients. Add apples; toss to coat. In a small saucepan, combine caramels and rum. Cook and stir over medium-low heat until caramels are melted. Pour over apple mixture; toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, mix crushed cookies, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 35-40 minutes or until apples are tender. Cover loosely with foil if top browns too quickly. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 430 calories, Fat 14g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 483mg sodium, Carbohydrate 76g carbohydrate (56g sugars, Fiber 2g fiber), Protein 3g protein.
GINGERSNAPS COOKIE BALLS
What do you need to make spicy & elegant Gingersnaps Cookie Balls? Just cream cheese, gingersnaps & chocolate. These Gingersnaps Cookie Balls are easy!
Provided by My Food and Family
Categories Festive Recipes
Time 1h40m
Yield 30 servings, 1 cookie ball each
Number Of Ingredients 3
Steps:
- Mix cream cheese and 2 cups cookie crumbs until blended.
- Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.
- Refrigerate 1 hour or until firm. Keep refrigerated.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 10 g, Protein 2 g
CHOCOLATE-GINGERSNAP BOURBON BALLS
Best when aged for 2-3 days when the flavors have had a chance to develop. Will keep several weeks stored in an airtight container in the refrigerator. Great for the holidays.
Provided by littleturtle
Categories Dessert
Time 4h10m
Yield 24-30 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine cookie crumbs, cinnamon, nuts, and sugar.
- In the top of a double boiler (over hot water) or in a saucepan (over low heat), combine chocolate and honey; heat and stir until chocolate is melted (approx 2-3 minutes).
- Mix in bourbon until smooth and well blended.
- Stir chocolate-bourbon mixture into crumb mixture until well blended.
- Flour your hands and shape dough into 1-inch balls.
- Refrigerate until firm.
Nutrition Facts : Calories 106.1, Fat 4.8, SaturatedFat 0.9, Sodium 62.3, Carbohydrate 14.2, Fiber 0.9, Sugar 7.9, Protein 1.1
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