The Alpha Bakers' bake through of Rose Levy Beranbaum's Baking Bible is coming to an end in a few short weeks. One of the things this has prompted me to do is to try and catch up on the weeks that I missed. I have several posts which have been sitting in my drafts for some time. The problem with that is that I can't really remember the baking process. I can generally remember what they tasted like though which says it all really.
My first catch-up post is on the Bourbon Pecan Butter Balls. I actually made this in the week they were scheduled but I just couldn't get the post written. You may have guessed from the title that I used Frangelico instead of bourbon. I didn't have any bourbon and I thought Frangelico might be interesting. I added a dash of brandy to give it a sharper alcoholic taste. That's right, I just splashed alcohol around on the principle that if a little bit is good, more is better.
I'd like to try them with Bourbon because it's a flavour I'm not that familiar with. Maybe I'll give them a go this Christmas, because they're very like the rum balls that are traditional Christmas fare here (with a coating of chocolate sprinkles).
Things that I do remember about these: (1) I had some leftover chocolate biscuit dough in the freezer (this is the actual definition of a miracle in my house); (2) I had some nuts in the fridge which were a bit old so I toasted them to freshen them up (note to self, do not attempt to cut corners or pretend to be a good housekeeper. Always buy fresh nuts); (3) I only cried a little bit when I had to pulverise my freshly made biscuits; (4) the mixture would have tasted better with better nuts; (5) my colleagues loved them.
My next catch-up should be on raisin-cinnamon swirl bread. Or something like that.