Lately since it’s Christmas time, I have been doing a lot of Christmas baking and I found the following to be my favorite recipes I’d like to share with everyone. If you have any other easy recipes to share with me for the following Christmas, please comment below with the recipe. Have a wonderful holiday and some last minute baking!
Really Good Rumballs (found in an old The Province newspaper)
- 1 cup icing sugar
- 1 cup ground almonds
- 3 oz. bittersweet chocolate (to be grated)
- 1/3 cup dark rum
- 1 tsp. vanilla
- 1/2 cup chocolate sprinkles
Line trays with waxed paper; set aside.
In large bowl, whisk together icing sugar, almonds and grated bittersweet chocolate. Add 1/4 cup of the rum and 1 tsp vanilla, stirring until moist; press together. Chill until firm enough to roll, about 15-20 minutes. Roll by rounded 1 tsps. into balls, moistening and wiping hands with damp cloth as needed. Pour remaining rum into a shallow bowl. Roll balls in rum, then in chocolate sprinkles, pressing lightly so chocolate sticks. Let dry on tray, about 1 hour. Refrigerate until firm. Makes about 36 balls. (Make ahead: layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month)
Chocolate Chip Mint Meringue Drops (modified from original recipe found on Allrecipes.com)
- 2 egg whites
- 1/2 cup white sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup mint chocolate chips – Original recipe uses semisweet chocolate chips instead
Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.
In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. (Test it by flipping the bowl upside down. If is is stiff, it will stay without running or drip out.) Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand using a spatula. Drop small mounds of the mixture onto the prepared baking sheets using a spoon, spacing 1 inch apart.
Bake for 1 hour in the preheated oven. Turn off oven, leave the cookies i the oven for 2 more hours or until centers are dry. Remove from pan and store in an airtight container.