For his Watermark University class, Chef Chris Larkins taught the residents how to make their own rum balls from scratch and then roll them in either powdered sugar or chopped nuts. Chris says it is best to make the recipe 2 or 3 days ahead of time and refrigerate to let the flavor of the rum be absorbed into the other ingredients. “The amount of rum depends on taste,” he added. Everyone was having fun rolling their own dough into balls and most were covered with the powdered sugar and loving it! Chris also taught them how to prepare espresso and he offered an option of Bailey’s Irish Cream…most opted to add it! What a fun class and perfect for these chilly winter days stuck inside.