Captain Morgan Rum Balls

I didn't catch a picture of these guys but I wanted to blog about them anyway. First I would like to say that I never plan to make these again. A couple people who tried them liked them, but most people agreed that they were way too strong, including Kevin's sister, who drinks Captain Morgan almost exclusively. So, if you like strong alcohol flavoring then go for it; if you don't, then I would pass on this one. They were, however, easy to make, but be prepared for your hands to get very messy!

Captain Morgan's Spiced Rum Balls
Source: Gifts From Your Kitchen

1 box vanilla wafers
4 tablespoons white Karo syrup
1/2 cup Captain Morgan's Spiced Rum or similar spiced rum
3 tablespoons powdered cocoa
1 cup walnuts or pecans (optional)

Blend vanilla wafers in blender until they are powdered. Mix all ingredients together in a bowl. Roll into half dollar size balls. Roll in confectioners' sugar. Refrigerate overnight.

Dr. Pepper Peanut Brittle

I found this recipe and thought it looked pretty simple. I was also wanting something else to go with all the holiday cookies I was making, so I decided to give it a go. I think my parents ate almost the whole batch themselves, and my mom especially loved it! It was quite easy and the cayenne adds an unexpected kick, so if you don't like sweet and spicy together than I would reduce this amount, or just omit it.



Dr. Pepper Peanut Brittle
Source: Homesick Texan, originally adapted from Cooking with Dr. Pepper and 7-Up

Ingredients:
1 1/4 cups of sugar
3/4 cups of butter (1 1/2 sticks)
1 1/2 teaspoons of salt
1/2 teaspoon of cayenne
1/4 cup of Dr Pepper
2 cups roasted and salted peanuts, shelled
1/2 teaspoon of baking soda

Method:
1. Line a baking sheet with parchment paper.
2. Combine all the ingredients except for the baking soda in a pot, cook on medium heat and bring to a boil stirring often.

3. When the temperature reaches 290 degrees, remove from heat and stir in soda. Mixture will foam up and double in size.
4. Spread mixture thin on baking sheet using a silicone spatula.
5. When mixture cools and hardens (about half an hour), break into pieces and serve.
Makes 1 1/2 pounds or enough to feed you and a couple of other people.

Oreo Truffles

These little truffles are so decadent, and they are a perfect holiday treat! They do take a little bit of time, but they are pretty easy (except when you try to grab your hot burner with your bare hand and give yourself a second degree burn, but that is a different story).

Oreo Truffles
Source: Skinny Food by Amy

1 package oreos
14 oz. condensed milk
1/2 tsp. vanilla extract
Almond bark or melting chocolate



First, crush the oreos in a ziploc bag or a food processor. Then, add the condensed milk and mix together. Form into small balls (a cookie scoop is a great way to do this) and place in the freezer to set for about half an hour. In the meantime, prepare your melting chocolates according to the package instructions in the microwave or double boiler. Then, dip the balls in chocolate (I used toothpicks to hold the balls in the chocolate) and allow to cool on parchment or mini candy cups. Decorate with a white chocolate drizzle or sprinkles, if desired.



I got about 30 or so truffles out of the recipe, but I made them bigger than I would have liked. They were so large that you could barely eat a whole one because they were so rich. They also were a little too large for the mini muffin wrappers I was using. I will definitely be making these again, just with a smaller scooper!