Sometimes, I think I could be a Southern gal. I picture sipping sweet tea on the porch, watching the sun make its lazy way across the yard. No snow, frost only on the rarest of occasions. Polite people everywhere you go, the slow pace of life that is enjoyed to its fullest. And the food, of course. I’d absolutely get down on the food.
Then I remember that I’m from the Northeast where nothing ever moves slow. And from the time I wake up until the time I go to bed, I have to be doing something. There is little down time. And when I have down time, I think of all the things I could be doing instead. Plus I could never be polite enough to be from the south. Sorry, but the Northern bluntness is something that doesn’t escape me. It is what it is and I tell it like it is. I can, however, still get down on the food.
I made these ginger snap rum balls over the weekend and loved them. Rum balls are a southern thing and I just recently caught on. They’re definitely rummy, filled with a punch of liquory goodness. Rum balls typically use vanilla wafers but I really wanted to go for something different and used ginger snaps instead. The result was great, a perfect spice to go hand in hand with the rum. I’m planning on passing these out for Christmas, to my adult friends. I’d pass on giving these babies to the kiddies!
- 20 ginger snaps, crushed finely
- 1 cup pecans, crushed finely
- 1½ cups powdered sugar plus additional for rolling
- 6 Tbsp. rum
- Combine the first three ingredients in a bowl and stir well to combine.
- Add in rum and mix well to get the entire mixture moist.
- Use a tablespoon and measure out 1 tablespoon of the mixture. Roll it into a ball in your hands, then roll it in powdered sugar.
- Place the balls on a parchment-lined baking sheet. Refrigerate for an hour before serving.