ESPRESSO-GRAND MARNIER BALLS
I must confess that I have always adored these uncooked, boozy little Christmas balls, a sort of mock truffle, made from ground cookie crumbs, nuts, liqueur, and corn syrup. This recipe is the ultimate version after many holiday seasons of experimenting. They require at least a week of aging, tucked away in a tin out of sight and out of mind. Once unveiled they are the perfect sweet to end a gala evening.
Provided by By The Lake
Categories Candy
Time 30m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Pulverize the chocolate wafers and hazelnuts together in a food processor. Add the confectioners' sugar and process to combine.
- Dissolve the espresso in the Grand Marnier and add to the chocolate crumbs along with the corn syrup. Process until the mixture forms a moist mass.
- Break off small pieces of the dough and roll them into 1-inch balls. Place the granulated sugar in a shallow bowl and roll each ball in the sugar to coat. Store loosely packed between layers of waxed paper in a cookie tin.
- Let age 1 week before serving.
Nutrition Facts : Calories 66.8, Fat 2.5, SaturatedFat 0.3, Cholesterol 0.1, Sodium 31.6, Carbohydrate 11.1, Fiber 0.5, Sugar 7.8, Protein 0.8
GRAND MARNIER BALLS
Make and share this Grand Marnier Balls recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 20m
Yield 42 serving(s)
Number Of Ingredients 7
Steps:
- Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat.
- Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls. Roll in chocolate sprinkles. Chill or freeze.
Nutrition Facts : Calories 50.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 8.7, Sodium 9.9, Carbohydrate 4, Fiber 0.3, Sugar 3.5, Protein 0.3
GRAND MARNIER CHOCOLATE COOKIE BALLS (NO BAKE)
Had an extra box of vanilla wafers and wanted to make something other than rum balls for the holidays. This is a wonderful variation on traditional rum or bourbon balls.
Provided by kayc1218
Categories Dessert
Time 40m
Yield 44 cookies, 22 serving(s)
Number Of Ingredients 7
Steps:
- In very large bowl, combine wafer crumbs, cocoa, and powdered sugar. Mix thoroughly.
- Add corn syrup, orange extract, and Grand Marnier and stir until large ball forms. If too crumbly add small amounts of corn syrup or liqueur until mixture sticks together well.
- Roll in your hands to form into 1 inch balls (I used a small cookie scoop and then rolled into balls).
- Roll balls in granulated sugar and place on wax-paper lined tray.
- Store in airtight container for a few days to build flavor. Place wax paper between layers of cookie balls to prevent sticking together.
- If desired, can roll in powdered sugar or cocoa instead of granulated sugar. If sugar disappears while balls are being stored, roll again in sugar before serving.
Nutrition Facts : Calories 46.2, Fat 0.1, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 12, Fiber 0.2, Sugar 9.4, Protein 0.1
CHOCOLATE GRAND MARNIER BALLS
Steps:
- Grind chocolate wafers and almonds together in a food processor until pulverized. Add 1½ cups powdered sugar, process to combine. Add Grand Marnier and corn syrup, process until mixture forms a moist mass. Break off small pieces of dough and roll into 1 inch balls. Place remaining 1 cup powdered sugar in a wide bowl, roll each ball in sugar to coat. Store loosely packed between layers of waxed paper in a tightly covered tin. Makes 1½ dozen. Best if prepared 1 week before serving.
Nutrition Facts :
GRAND MARNIER MARMALADE
Make and share this Grand Marnier Marmalade recipe from Food.com.
Provided by Julesong
Categories Fruit
Time 12h45m
Yield 6 half-pint jars, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place kumquats, oranges, and water in glass bowl.
- Cover and let stand in a cool place for 12 hours.
- Pour into medium saucepan and bring to a full, rolling boil over high heat.
- Cook for about 15 minutes, stirring frequently.
- Remove from heat and stir in lemon and Grand Marnier.
- Measure this mixture and add equal amount of sugar.
- Again bring to a boil and cook, stirring frequently, for about 30 minutes.
- When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars.
- Vacuum seal.
Nutrition Facts : Calories 162.6, Fat 0.5, SaturatedFat 0.1, Sodium 53.2, Carbohydrate 41.7, Fiber 7.5, Sugar 28.1, Protein 3
GRAND MARNIER NANAIMO BARS
Posted for the Canada stop on the Summer 2008 Zaar World Tour. Everyone in British Columbia knows that these bars have zero calories during Bathtub Week! In Nanaimo, close to 200 tubbers (in every type of craft imaginable) entered the fun "bathrub race" competition in 1967 and amazingly, 47 completed the 36 mile course to Vancouver's Fisherman's Cove across the straits of Georgia. An annual event for more than 40 years, the "Great RACE" still starts and finishes in Nanaimo harbor but now covers a much more grueling course and includes a week-long celebration. Cook time includes chill time.
Provided by FLKeysJen
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- In bowl, stir together crumbs, coconut and pecans.
- In small saucepan, gently heat butter, cocoa and sugar until butter melts.
- Remove from heat; whisk in egg.
- Blend into crumb mixture.
- Press into greased 9 inch square cake pan.
- Bake in 350F oven for 10 minutes. Let cool on rack.
- Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind.
- Spread over base.
- Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer.
- Let cool for 20 minutes in refrigerator; cut into bars.
- (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving.
Nutrition Facts : Calories 211.8, Fat 15, SaturatedFat 8.7, Cholesterol 28.7, Sodium 101.4, Carbohydrate 20.7, Fiber 2.2, Sugar 14.5, Protein 2.1
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