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 Brandy or rum |  the cheapest option for coating |  |
Another version of my super easy "spirited" cake balls, which I've become known for. If you've seen my other versions, you know how easy it is to make these with any liquor or liqueur and flavors, colors & decorations to fit any season or occasion. So, try them and have them become YOUR specialty too!
Although I used brandy here, RUM is also good ~ especially spiced rum. You can use any small package of muffin mix (even with berries in them, because even if you can taste the berries in the cake balls, it just gives them another "pop" of flavor).
EGGNOG BRANDY (or RUM) BALLS
1 7 to 7-5 oz. pkg muffin mix or yellow Jiffy cake mix
Milk, eggs, oil and/or water ~ whatever is called for on box ~ but SUBSTITUTE EGGNOG (or eggnog flavored liquid coffee creamer) for 1/2 cup of any liquid
1 TB Brandy (or rum) ...........................1 tsp brandy or rum extract (optional)
1/2 tsp. ground nutmeg
***
1-2 tsp. BRANDY or rum (in the melted chocolate)
1/2 lb. white chocolate melts (chips or bark)
2 TB eggnog
COLORING for white chocolate: I have brown food coloring, so I use 1 drop (comes with 3 other colors in a box), but you could use 1 tiny drop of chocolate syrup ~ a tsp. of dark brewed coffee ~ tsp. of butterscotch syrup ~ whatever else you have hiding in your pantry that will give a light brown color. You'll need to stir/whisk it really well b/c it will look like it's seizing up, so just keep whisking through that to get it smooth.
***
Prepare brownie/muffin mix with whatever ingredients are called for on the box, EXCEPT substitute Frangelica for 1/2 cup of any liquid called for ~ and ADD the dark unsweetened cocoa powder. Bake in an 8” pan (that’s been sprayed with non-stick spray) according to package directions (less 5 minutes ~ so a toothpick comes out clean, but no hard edges. My package called for 425 for 14-17 min., but I baked @ 400 for 10 min))
Put the warm cake into a big bowl ~ then break apart and squish with your hands until crumbled up. .Stir in brandy/rum and 2 TB eggnog (with wooden spoon) until a dough forms. (If the dough seems dry, you can add additional brandy or eggnog, 1 tsp. at a time, until desired consistency. If it's too sticky, you can add some graham cracker crumbs or a little cornstarch).
Roll the mixture into tablespoon-sized balls (or use a small cookie scoop). Put the balls on a parchment lined baking sheet and chill for at least one hour. Take the cold balls out of the refrigerator and roll them on the counter until they’re a smooth, even ball.
Melt the white chocolate in a bowl in the microwave, (I do 45 sec), and stir until completely smooth. (A 2-cup glass measuring cup works best b/c it’s deep enough to cover the cake balls when you dip them). Then stir in the 1-2 tsp. of whatever you're using for coloring ~ stirring/whisking until completely smooth.
Put cake ball on a fork and dunk into the melted white chocolate to cover. Tap against the side of the bowl to remove excess candy melts. Put back onto the baking sheet until chocolate hardens. If you want sprinkles, I do them after I dunk each ball since the coating may harden fairly quickly. Wait until it's really hard though before you handle them to put into bon bon papers. You can keep them in Tupperware in the refrigerator or freezer. Makes 2-3 dozen (depends how big you make them)
Although I used brandy here, RUM is also good ~ especially spiced rum. You can use any small package of muffin mix (even with berries in them, because even if you can taste the berries in the cake balls, it just gives them another "pop" of flavor).
EGGNOG BRANDY (or RUM) BALLS
1 7 to 7-5 oz. pkg muffin mix or yellow Jiffy cake mix
Milk, eggs, oil and/or water ~ whatever is called for on box ~ but SUBSTITUTE EGGNOG (or eggnog flavored liquid coffee creamer) for 1/2 cup of any liquid
1 TB Brandy (or rum) ...........................1 tsp brandy or rum extract (optional)
1/2 tsp. ground nutmeg
***
1-2 tsp. BRANDY or rum (in the melted chocolate)
1/2 lb. white chocolate melts (chips or bark)
2 TB eggnog
COLORING for white chocolate: I have brown food coloring, so I use 1 drop (comes with 3 other colors in a box), but you could use 1 tiny drop of chocolate syrup ~ a tsp. of dark brewed coffee ~ tsp. of butterscotch syrup ~ whatever else you have hiding in your pantry that will give a light brown color. You'll need to stir/whisk it really well b/c it will look like it's seizing up, so just keep whisking through that to get it smooth.
***
Prepare brownie/muffin mix with whatever ingredients are called for on the box, EXCEPT substitute Frangelica for 1/2 cup of any liquid called for ~ and ADD the dark unsweetened cocoa powder. Bake in an 8” pan (that’s been sprayed with non-stick spray) according to package directions (less 5 minutes ~ so a toothpick comes out clean, but no hard edges. My package called for 425 for 14-17 min., but I baked @ 400 for 10 min))
Put the warm cake into a big bowl ~ then break apart and squish with your hands until crumbled up. .Stir in brandy/rum and 2 TB eggnog (with wooden spoon) until a dough forms. (If the dough seems dry, you can add additional brandy or eggnog, 1 tsp. at a time, until desired consistency. If it's too sticky, you can add some graham cracker crumbs or a little cornstarch).
Roll the mixture into tablespoon-sized balls (or use a small cookie scoop). Put the balls on a parchment lined baking sheet and chill for at least one hour. Take the cold balls out of the refrigerator and roll them on the counter until they’re a smooth, even ball.
Melt the white chocolate in a bowl in the microwave, (I do 45 sec), and stir until completely smooth. (A 2-cup glass measuring cup works best b/c it’s deep enough to cover the cake balls when you dip them). Then stir in the 1-2 tsp. of whatever you're using for coloring ~ stirring/whisking until completely smooth.
Put cake ball on a fork and dunk into the melted white chocolate to cover. Tap against the side of the bowl to remove excess candy melts. Put back onto the baking sheet until chocolate hardens. If you want sprinkles, I do them after I dunk each ball since the coating may harden fairly quickly. Wait until it's really hard though before you handle them to put into bon bon papers. You can keep them in Tupperware in the refrigerator or freezer. Makes 2-3 dozen (depends how big you make them)
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