Sprouted Fig (The Smoothie Lover)
February 15, 2013

I’ve been thinking a lot about changing the layout of my blog. You know – make a change, try something new. I really like small doodles and drawings and actually I also enjoy drawing. Not that I’m very good at it, but I like it.

Furthermore I’d like to make my blog more personal and the layout slightly more sophisticated. Not that I don’t like by now, I just think I need some changes. Lately I want to change a lot of things. I’ve just changed my field of study at the high school. Well, it wasn’t that a big change. I’m just going to have the subject biotechnology as well now, and I didn’t have to change class (in Denmark you attend a permanent class according to your field of study). Looking forward to attending that class.

And I want to change my room (I’ve got lots of new ideas), change my entire closet (well, doesn’t every girl?), get time for drawing, get more spontaneous, start dancing another thing than just ballet, get better at photography, play the piano, get even better at running, etc etc etc. And I just changed almost my entire iTunes library (except for Tina Dickow, she can stay)

But I’ll start with my blog :-)
I’m working on it!

But right now I’d just like to share a great recipe on a incredibly delicious Danish treat – Rum Balls!

(Don’t wory, you don’t have to put real rum in them)

In Denmark you can buy rum balls at almost every bakery. They usually sell some very big ones – like the size of you fist. Yeah!

And they are very inexpensive. And why? Because the main ingredient is leftover cake – yes, leftover cake.

But that doesn’t have to be a bad thing. They are amazing!

Some days ago I made this lovely zucchini brownie. There was some left and I thought; Why not make it into rum balls?

And so I did.

The result was great.

Rum Balls
Makes 25 balls
Slightly adapted from this recipe by cutecarbs

Crumbl the cake into very small pieces, preferably in a food processor. Transfer to a bowl and mix in grated marzipan, cocoa powder and jam. Melt the chocolate and pour it into the “dough”. Season with rum essence. 
Cover and place in the fridge for about half an hour to firm up. 
Make small balls out of the dough roll them in cocoa powder, sprinkles or coconut flour – OR (to make them even better) place in the fridge for another half an hour and cover them in melted dark chocolate and then roll them in sprinkles – YUM!

One response to “Rum Balls & some thoughts of a new layout”

  1. […] Sans plus tarder, voici la recette! Tirée du blog Sprouted Fig […]

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