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Cocoa free rum/bourbon balls   Go to last post Go to last unread
#1 Posted : Saturday, December 12, 2020 8:46:44 AM(UTC)

I am searching for a recipe for bourbon balls that I can make with gingersnaps instead of chocolate cookies. I'm thinking that something should also replace the cocoa but I need ideas. I found one recipe using tamarind paste (skeptical) but it turns out I don't really own the book 😩

#2 Posted : Saturday, December 12, 2020 2:24:03 PM(UTC)

Melissa Clark published a recipe in the New York Times a couple of years ago for "Gingerbread Rum Balls."


The article on the recipe is at:  https://www.nytimes.com/...ng/rum-balls-recipe.html


The recipe is at:  https://cooking.nytimes.com/recipes/1019810-gingerbread-rum-balls


I haven't tried it yet, but it sounds great.  She suggests bourbon as a substitute for rum.  The recipe does call for 2 tbsp cocoa powder (in addition to the gingersnaps and various spices). If you don't subscribe to the NYT cooking website, I've often had luck finding Melissa Clark's recipes re-published on other sites since she's so popular.

#3 Posted : Saturday, December 12, 2020 3:01:24 PM(UTC)
I made rum balls for the first time this year and love them. Great keepers, better as they age. I used a recipe that had vanilla wafers, icing sugar, toasted pecans, melted chocolate and rum. I think it’s an easy recipe for substitutions as they don’t need to be baked. As long as you have them sweet enough and enough liquid to bind them they should be fine with whatever you want to use for the cookie crumbs and flavours to meld with them. I’m going to try shortbread cookies, white chocolate, walnuts, crystallized ginger and some ginger liqueur next.
#4 Posted : Sunday, December 13, 2020 2:44:57 AM(UTC)

Try this one: yummy ;-)

#5 Posted : Sunday, December 13, 2020 1:35:17 PM(UTC)
Hi Barb, I found one on Fine Cooking that has no chocolate or cocoa.
https://www.finecooking....recipe/holiday-rum-balls
#6 Posted : Sunday, December 13, 2020 2:43:56 PM(UTC)

Thanks for all the links! I ended up choosing https://www.eatyourbooks...748/ginger-bourbon-balls from All Roads Lead to the Kitchen. I followed Smitten Kitchen's proportions and used pecans, rolling them in sprinkles. Yum, indeed. I realized I needed to make a second batch to have enough for ourselves, and to mail to family. I will quarantine a few and give to friends, I figure they are boozy enough to kill any viruses they may have come in contact with.

#7 Posted : Thursday, December 17, 2020 1:18:30 PM(UTC)

My family always makes bourbon balls with a base of vanilla wafers (though ginger snaps would be good too). It includes pecans or walnuts, cocoa powder, powdered sugar, and a bit of corn syrup to help bind. And definitely Bourbon. (I always use 1/2 cup.) I make them in advance and roll them in powdered sugar before serving.

#8 Posted : Friday, July 30, 2021 3:23:45 AM(UTC)

I started working on a food diary one year ago since I got married. At that time, I didn't know how to cook. My mom didn't teach me, and I wasn't willing to learn. So, step by step, I start trying the easy recipe, after that more complicated. I took notes, and in this way, I worked on myself, and I work hard to cook as I cook now. It means delicious. But, I still figure out how to add ingredients without measuring them all the time on my food scale digital. I bought this one from Amazon https://www.amazon.com/V...-Batteries/dp/B08SW6F5SZ reasonable price, I would say. Thank you for the inspiration. I'm here daily to looking for new recipes.

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