I think I have bourbon ball elbow. It’s a condition that mimics the symptoms of tennis elbow but is caused by standing over a double boiler for hours dipping balls of filling into melted chocolate. I may be getting too old for this holiday game.
In the past, I took my role as a Christmas tradition-holder seriously, churning out dozens of baked treats from my great-grandmother’s recipes and introducing a few new recipes into the mix. In recent years, with the back-to-basics mentality brought on by the economy, it became trendy among my friends to make homemade gifts, so for me, baking was a perfect fit, and the bourbon ball list grew.
Now my friends and I are starting to figure out that you can make yourself crazy and take all the joy out of your own holidays by trying to make everything yourself. And you don’t save money – I just spent $35 on pecans, for example. Sure, homemade gifts are charming and meaningful, but if the end of it I’m exhausted and definitely not charming, it may be worth rethinking. This week I had my annual “Ack!” moment when I look at the Advent calendar and realize my son has not, in fact, been cheating and opening the doors ahead. So I’ll be standing in line at the UPS store once again and saying, “Yours will be late” a lot.
I’ve already threatened to send everybody a Yankee candle and be done with it next year, but I’m sure by then my holiday spirit will be recharged and I’ll start the madness all over again.
If you’re a
crazy person holiday baker and are up for a new challenge festive treat recipe, here’s the recipe that gave me the bourbon ball elbow. These are pretty boozy, which makes dealing the filling a bit of a challenge because it has to stay very cold. You can make your life easier by reducing the bourbon or leaving it out altogether, but where’s the fun in that?
Laurie’s Bourbon Balls
Makes about 10-12 dozen, depending on size.
2 sticks unsalted butter, softened
32 ounces plus 2 cups confectioner’s sugar
1 can sweetened condensed milk
½ cup plus 2 tablespoons bourbon
3 cups chopped walnuts
1 cup flaked coconut
24 ounces chocolate chips*
1 bar paraffin
Cream butter in a large bowl. Add confectioner’s sugar, sweetened condensed milk, and bourbon, mix well. Stir in nuts and coconut. Cover and chill at least two hours or overnight.
Roll filling into teaspoon-sized balls and place on a parchment-covered cookie sheet. Insert toothpick into each. Place cookie sheet back into refrigerator to chill before dipping. Repeat with as many cookie sheets as you have room for in the refrigerator.
Melt paraffin and chocolate chips in a double boiler. Dip each ball into chocolate and place on wax paper or parchment to set. Repeat with rest of balls.**
After the balls are cooled and set, remove the toothpicks with a twisting motion. Drizzle chocolate over each to cover the toothpick hole.
* Depending on how small you make your balls of filling, you may need more chocolate. I often end up throwing in an extra cup of chocolate chips and about a tablespoon-sized chunk of paraffin.
** If the filling becomes soft while you’re dipping, return it to the refrigerator or freezer to chill completely before resuming. Otherwise, they will fall into the chocolate and melt. Disaster. Put the lid on the double boiler and turn the heat off, and go wrap presents for half an hour to an hour, then turn the heat back on the chocolate and resume dipping.
Do you have a favorite holiday recipe or homemade gift idea? Or have you abandoned this insanity altogether?