Goodies By Anna

Rum Balls

If you are looking for a nice hostess gift or an tasty addition to your holiday dessert table look no further than these delicious Rum Balls. Unlike most rum ball recipes that use store-bought cookies as a base, this recipe uses a homemade, rich chocolate brownie-like cake for a base. The recipe calls for semi-sweet chocolate but I used a 60% bittersweet chocolate for a richer, less sweet chocolate flavor. To enhance the chocolate I included a teaspoon of instant espresso to the melted chocolate and to the batter I added a teaspoon of rum extract. Place the finished rum balls in individual mini cupcake papers to package up for gift giving. For best consistency, keep the rum balls chilled before serving. Here is how you can make your own:

You can find the entire recipe here. Start by lining a 12" x 17" rimmed baking sheet with parchment paper. The parchment paper keeps the cake from sticking to the pan and makes clean up a breeze. Set pan aside. Preheat oven to 350 degrees.

In a double boiler or a bowl set over a pan of simmering water, melt together the butter, and chocolate (I used 60% bittersweet chocolate and I added 1 teaspoon of espresso powder to bring out the chocolate flavor). Set melted chocolate mixture aside. In a large bowl whisk together eggs, brown sugar, vanilla extract, (i added a teaspoon of rum extract too), and salt. Stir in slightly cooled chocolate mixture and fold in flour. Pour batter into prepared pan and spread evenly with off-set spatula. Bake for around 10 minutes or until top of cake is shiny and a few crumbs come off on a toothpick. Let cake cool completely on a wire rack.

When cake is completely cooled, break into small pieces and put into the bowl of an electric mixer fitter with the paddle attachment. With machine on low speed add the rum and mix until a dough comes together. Shape dough into 1 inch balls using a #100 scoop (you can make larger balls using a #70 scoop).

 

Roll balls in sparkling sugar and transfer to a parchment or silpat lined baking sheet. Chill balls for 2 hours. Serve balls chilled or at room temperature. Store rum balls in an air tight container in refrigerator. If giving as a gift, place individual balls in mini cupcake papers and place in bag or gift box.

Gingerbread House 2016: Christmas Bakery

This years gingerbread house is a Christmas Bakery complete with a working fireplace! The bakery stands around 24" tall , 18" wide, 12" deep. The bottom windows are see thru to the bakery confections, Christmas tree and presents, and the brick fireplace with stocking hanging.

The bright red gumpaste sleigh out front is filled with presents and a little gingerbread boy and girl. The topiaries are made of gumballs and the planters are made of gingerbread.

Here is a look inside the main front window. The glass is made from gelatin sheets. The tables are set with various gumpaste cakes and cookies. The fireplace in background is made of gingerbread, with cinnamon stick logs and small flickering nightlight representing the flame. The mantle is adorned with gumpaste stockings filled with treats!

Here is a look into the front door (or window!). The Christmas tree is an icing covered ice cream cone. At the base are some gumpaste presents.

And here is a close up of the windows and the right side of the bakery. More gumpaste treats fill the table. You can glimpse the Christmas tree and fireplace in the background.

Another look at the front of the bakery. The sign is hanging from a mini candy cane! The upstairs windows are made from melted butterscotch candies.

More details of the right side of the bakery.

Here's a detail shot of the fabulous fireplace that my dad designed and constructed! Isn't it amazing? I think its the best thing about the gingerbread bakery! The fireplace is made of gingerbread, the bricks are made by scoring the gingerbread and washing over it with royal icing. The logs are cinnamon sticks and the stocking are made from gumpaste (similar to fondant but dries harder) and various candy sprinkles are used to fill.

The Christmas tree inside and the tree outside were made by piping green royal icing onto ice cream cones using a #842 star tip.

Here is the construction of some of the treats that line the tables in the bakery. The treats are made from gumpaste that I made different colors and also tiny candy sprinkles.

Here is my dad working on the pieces of the fireplace. The paper template is in the background.

This Here is the template and prototype of the fireplace.

Here you can see the early design and the eventual lighting with the wooden dowels used to support the large pieces of gingerbread. When making a gingerbread structure of this size you must have supports or the gingerbread will collapse. The paper templates are taped up to the support to see if the final gingerbread will fit correctly.

The The original template of the gingerbread bakery. This was completely designed by my dad.

Here is a shot of most of the gingerbread pieces used to make the bakery. It takes a whole lotta gingerbread to create a house of this size!

Gingebread House Christmas Bakery 2016: video!

 

 

Sneak Peak of Gingerbread Bakery fireplace

 

Gingerbread House 2016 Sneak Peak! This years gingerbread house is a Christmas Bakery complete with a working fireplace!