The Kitchen Reader Cookie Exchange - Rum Balls

Ok so I know these aren't technically cookies, but they are cookie-ish! Instead of a book review, this month Jennifer of Cooking for Comfort suggested a Christmas Cookie Exchange for the Kitchen Reader members. So while these aren't cookies they are definitely Christmassey and perfect for sharing.

I'm not sure where Rum Balls originate but there are as many different recipes as there are days in the year (I may be exaggerating slightly!). Basically if there is rum, chocolate and some sort of carb (either cake crumbs, biscuit crumbs or even weetbix) you have yourself a rum ball.

These make the perfect gift at Christmas time and are great to get the kids into as there is no baking involved. Perhaps just leave out the rum!! (cranberry juice would be a great alternative and you would end up with a choc-cranberry truffle).

Susan's Rum Balls

500g cake (a madeira or pound cake is perfect)
1/2 cup cocoa
1 cup dessicated coconut
1/2 dried cranberries
1 tin (approx 400g) condensed milk
2 tbs rum plus extra
1-2 cups dessicated coconut, extra

Roughly chop the cranberries and add to a small saucepan with the 2tbs rum and 1 tbs water. Bring to the boil then simmer until all the liquid is absorbed and the fruit is plump. Remove from the heat and allow to cool.

Tear the cake into rough chunks and add to the food processor with the cocoa. Blitz until the cake is in crumbs and the cocoa is evenly distributed.

Turn out the cake crumbs into a large bowl and add the coconut, cooled cranberries and the condensed milk. Mix thouroughly, adding extra rum if you find you need more liquid (an extra tablespoon or so will be plenty).

Roll into walnut sized balls, roll in the extra dessicated coconut then set on a tray. Refrigerate until required. These are best to make the day before you need them to allow the flavours to meld. Makes approx 30.

Tuesdays with Dorie: Cafe Volcano Cookies

A really interesting pick this week for TWD. MacDuff of The Lonely Sidecar chose Dorie's Cafe Volcano Cookies and without a photo, I had no idea what I was actually making! I had to laugh though when I read the storing instructions, essentially 'Humidity will make these go soggy.' Living in Brisbane in December, high humidity is pretty much a given!

So what are volcano cookies? Very similar to a coconut macaroon but with nuts instead of coconut, these cookies aren't exactly photogenic. Probably why there's no picture in the book! I used cocoa instead of espresso powder so my cookies are a rich chocolately colour.

I made a half batch and kept a close eye on them while baking. Just 16 minutes and they were done.

The taste test ...

Totally unexpected but absolutely delicious! I ate 3 before I could stop myself! Very light, the meringue disolves on your tongue leaving crisp toasty nuts and a hint of chocolate. I knew these would be really sweet so I'm glad I added just a pinch of salt. These were a real winner.

Thanks for a great pick, MacDuff! You can find the recipe at The Lonely Sidecar under today's date.

White Chocolate Gingerbread

I've been thinking a lot about traditions lately. Lots of my Christmas memories involve food so with each new recipe that I try, particularly as we get closer to Christmas, I wonder whether it will be something that Oscar remembers from his childhood.

I found the recipe for this White Chocolate Gingerbread in a free Christmas magazine from Coles (one of our major supermarkets). While there were lots of yummy things this one leapt off the page. White chocolate. Gingerbread. Need I say more?

White Chocolate & Gingerbread Slice
Recipe from Coles Christmas 2009 Magazine, p37

100g unsalted butter
3/4 cup golden syrup
3/4 cup brown sugar
2 tsp ground ginger
1 tsp cinnamon
2 eggs, lightly beaten
1/3 cup milk
2 cups plain flour
180g white chocolate, chopped
icing sugar for dusting

Preheat oven to 180 degrees C (350F). Grease and line a 19cm x 29cm slice pan with non-stick baking powder.

Place butter, golden syrup, sugar, ginger and cinnamon in a small saucepan. Stir on medium heat for 2-3 minutes, until butter has melted and mixture is smooth.. Remove from heat and allow to cool slightly. Add the eggs and milk and mix well.

Sift flour into a large bowl. Add the chocolate. Fold through the egg mixture and mix until combined.

Fill prepared pan. Bake for 30-35 minutes, until firm. Cool completely in pan. Dust with icing sugar and cut into fingers to serve. Makes 18 pieces.

The verdict?

While very tasty I found it a little solid. Next time I would add 1 teaspoon of baking powder to lighten it up a little, and maybe also some crystallised ginger for some extra spice. Otherwise this is a lovely morning or afternoon tea slice, perfect for this time of year!

Tuesdays with Dorie: Lemon Sables

We're well and truly into the Christmas spirit at chez food.baby this week and thanks to Barbara of Bungalow Barbara I have found another item to add to my Christmas gift baskets ... Lemon Sables!

These are simple slice and bake cookies, basically a buttery shortbread, that can be flavoured with virtually anything. I love citrus so went with lemon and let me tell you, the smell of that lemon zest scented sugar was divine.

I found the cooking time to be way off the mark. I happened to check on these at the 12 minute mark (the recipe said 17 to 20) and they were already pretty dark around the edges.

The taste test ...

Yum, yum yum! So simple to make, no fancy ingredients but absolutely delicious. I really loved the crackly, sugar-encrusted edges. Next time though I would increase the amount of zest and maybe do a lemon-orange combo. Really though, the possibilities are endless!

Thanks Barbara, we loved these! You can find the recipe on her blog.

Tuesdays with Dorie: Rosy Poached Pear and Pistachio Tart

Lauren of I'll Eat You chose Dorie's Rosy Poached Pear and Pistachio Tart this week, and wow, what a stunner! Absolutely perfect for the 1st of December because this beauty just screams Christmas.

I think I was lucky to find some ok pears from the very limited selection available as it's not pear season here. Once poached they were perfect, just a little on the small side.

The pastry cream was fabulous, such a full flavour, however it never got as firm as it was supposed to. You can see from the photos that my pears were already sinking into the pastry cream and once cut, it oozed everywhere. Didn't affect the taste though!

The taste test ...

This is definitely a special occasion recipe. Crisp, buttery pastry, rich pastry cream and tart pears. And that pistachio praline? An absolute revelation! It was a shame it was so messy to serve.

Thanks for a wonderful pick, Lauren. You can find the recipe on her blog.