One of many delectable recipes: Dad's Chocolate-Rum Truffles Prep Time: 30 minutes, plus time to chill While the women have historically been the bakers in the family, my father is the king of rum balls and bourbon balls. These truffle-like confections pack quite a punch (he makes them strong), and it’s always a treat to get a tin of his confectioners’ sugar–coated specialty to keep in the fridge for whenever the mood strikes. This is a riff on his recipe. Instructions: 1. In a medium bowl, mix together the cookie crumbs, pecans, confectioners’ sugar, cocoa powder, and espresso powder. Pour in the rum and maple syrup and stir until thoroughly incorporated. 2. Chill for at least 30 minutes, then form the mixture into 3/4-inch balls and roll in confectioners’ sugar. 3. Store in the refrigerator and keep chilled until ready to serve. Tips: Variation Tip: To make these gluten-free, simply choose a variety of dense gluten-free butter or sugar cookies and a brand of confectioners’ sugar that’s made without gluten. Technique Tip: While I use a food processor to crumble the cookies and chop the nuts, I wouldn’t recommend using it to mix the dough entirely—you want the cookies and nuts to retain a hint of their texture. Ingredients: 1 packed cup (4 ounces) crumbled vanilla wafers or sugar cookies 1 cup (4 ounces) finely chopped pecans 1 cup confectioners’ sugar, plus more for coating ¼ cup cocoa powder 1 teaspoon instant espresso powder 6 tablespoons rum 1 ½ tablespoons maple syrup
✔ Author(s): Daytona Strong
✔ Title: Modern Scandinavian Baking: A Cookbook of Sweet Treats and Savory Bakes
✔ Rating : 4.7 out of 5 base on (551 reviews)
✔ ISBN-10: 1646116186
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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