Because it's Monday. Because the Brain had a rough day. Because it's part of the holiday baking. Because I've already gone through two recipes of gingerbread and created all these pieces to this crazy gingerbread mansion I'm making.
Because I have found myself wearing the girly apron on the chair (that I made myself from this pattern) over my Spin clothes. Because it's a turkey apron, pictured as the background here. Because although I got the material to make a Christmas one, I just haven't sewed it yet.
Because I've only got left to make 2 of the pieces with windows and 1 of the other pieces. Because I only have this many hard candies left, and 2 candies can't fill all the windows on the 2nd piece.
Because of all that, it's RUMBALL NIGHT! Wheeeeeeeeeeeeeeeeeee!
Rumball Night has a special place in the Christmas cookie baking. In college, oh such happy blurry memories, for 10 years, I would make them and get completely blotto. For whatever reason was handy. Or really just because it was Christmastime and I had open liquor in the house. Or I was failing physics, or whatever.
When I was in the corporate greed laced world of energy marketing and dealing with men whose egos were probably compensating for their shortcomings, and I was on rotating shift work so I didn't know if I was coming or going, Rumball Night was the best night of cookie baking.
Now, in the semi-relaxed atmosphere of working for my husband, small town probate lawyer, Rumball Night takes on a whole different tone. I used the rum we got in Puerto Rico from our honeymoon. I made them because he's having a rough day and they might make him feel just a little better. Little alcohol laced packets of love. I just might still have a cocktail though...
The recipe is from a huge ancient yellow cookbook that's out of print, The Mary Margaret McBride Cookbook. It's a frightening beast, but still has some good recipes. If you can get past all the mayonnaise jello salads and other foods from yesteryear that have lost any semblance of appeal.
From Mary Margaret McBride Encyclopedia of Cooking
2 cups graham cracker crumbs
1 cup confectioners sugar
2 Tbsp cocoa
1/8 tsp salt
1 cup coconut or finely chopped nuts
2 Tbsp honey
1/3 cup rum
Roll crumbs fine. Add sugar, cocoa, salt, and coconut (or nuts).
Combine liquid ingredients and slowly add to first mixture. Use just enough liquid to hold ingredients together nicely.*
Shape by teaspoonfuls into firm 1-inch balls. Roll balls in confectioners sugar or dry cocoa.
Store in tightly covered box for at least 24 hours before using.
*yeah right. use the whole liquid amount. If the balls get a little soggy continue to roll them in powdered sugar over the next couple days. Eventually they'll firm up.