Couple of weekends ago, the weather forecast for our region was pretty gloomy, but we got ourselves high above the rain clouds and hung out in the sun. This was the spectacular view from the top of Mount Rigi that day. It was perfect.
I didn’t think I’ll ever say this, but it’s the truth. I really loved getting up early to go hiking in the snow.
I’ll always love New Zealand, don’t get me wrong. I’m just slowly falling for Switzerland too, and I’m feeling alright.
I wasn’t allowed to eat boozy desserts when I was kid, so I used to hide under the dessert-buffet table and secretly eat a couple of chocolate rum balls just to be a bad-ass. I didn’t even like the taste back then, but I felt like the biggest rebel existing under the sun. However, years later I discovered that those were fake rum balls and my little seven-year-old heart broke inside me.
I ate my first real chocolate rum ball at a christmas party a few years back. Although it was delicious, I didn’t get the same kick out of it like I used to when I was little (#grownupproblems).
It’s been a while now, but I decided to remedy that and make homemade chocolate rum balls right here in my kitchen. The results were extremely satisfying.
It’s so easy, trust me. All you need to do is add all the ingredients into a food processor, roll into mini golf-sized balls, and repeat.
Two versions below, both yummy:
When damson plums were in season in Switzerland (around August and September), I used to buy bucket loads of them at a time and devour half the load by myself whilst standing in front of my kitchen sink, and use the rest in my baking adventures.
I particularly love to make and eat damson plum tarts (Zwetschgenwähe), which is inevitable when living in Switzerland They’re no longer desserts for me, but a legit breakfast, lunch or dinner.
I always use my standard go-to recipe for fruit tarts, and change the filling to my liking. Click here for the recipe and to see the apple variation of this tart.
Here it is, albeit a week late, a celebratory mini chocolate cake to mark my one year blog anniversary on Anchor it down. My hat tip to all those who have stuck around and put a smile on my face. Thank you.
Here’s to another year full of travelling, baking, making and doing things that make me happy.
Happy one year anniversary Anchor it down!
Also, welcome to this world my little precious Gottichind (Swiss German for Godchild). I’ll be taking this little present to the hospital; a diaper bundle. It’s a simple and practical gift that I know will be put to good use.