The countdown to Christmas

Well hello there. We meet again!

My apologies in the delay in this post. I had a small, interstate getaway after exams which I will be sure to tell you all about next time. For now I’ll leave you with just a taste of what is on the menu..

Rhubarb and apple pie with vanilla mascarpone

I’m hungry just thinking about it.

Back to now.

I have been in denial about how fast 2015 has sped by. In saying this, it has been a pretty busy year. I got married, moved house, bought a puppy, travelled to the US, all whilst completing the 2nd year of my degree and working. Phew! What a year! Regardless, it has just dawned on me that Christmas is only 19 days away.

I decided the best way to get into the Christmas spirit and expand my basic kitchen skills was to book myself into a cooking course run by the incredible spice store, Gewurzhaus. The class was entitled: ‘Gifts from my Kitchen – Homemade Christmas Treats.’

Any guesses as to what my loved ones will be getting as part of their Christmas presents?

The 2.5 hour class flew by and indeed amped up my Christmas spirit. It was certainly a rare feeling for me to become excited about an impending cooking adventure.

I am not even kidding. Every time I step into the kitchen. It really is an adventure. For those of you who are not confident cooks, I am sure you know exactly what I mean.

Throughout the class we made:

  • Glühwein (mulled wine)
  • Glühwein cherry jam
  • Chocolate rum balls
  • Christmas spiced dukkah
  • Lebkuchen (German Gingerbread)
  • Spiced nuts
  • Citrus salt

I’ve decided to post the recipe for the rum balls as they are super easy, child-friendly and don’t require specific spices from Gewurzhaus. Please let me know if you are curious about any of the other recipes and I’ll post them too.

Rumkugeln (rum balls)



  • 250g Chocolate cake (can be store bought or your own favourite, simple recipe)
  • 5 tablespoons of Rum (or Brandy/Cognac, Grand Marnier or Kahlua)
  • 100g dark chocolate – melted
  • 50g desiccated coconut
  • 100g unsalted butter – melted


To coat:

  • Sweet dukkah OR
  • Chocolate sprinkles OR
  • Desiccated coconut



  • Crumble the cake (by hand or with a fork) and place into a medium bowl
  • Add rum and mix
  • Leave mixture to infuse for 15 minutes
  • Place chocolate, coconut and butter into the bowl and stir until mixture is well combined
  • Leave to cool and firm for up to 30 minutes (I would recommend rolling the mixture out slightly as it can become very firm once it cools)
  • Line a tray with baking paper
  • Roll a tablespoon of the mixture into a ball and place onto lined tray – repeat
  • Roll each rum ball in the chosen coatings
  • Place in an airtight container and store in the fridge



A quick snap of my take home goodie bag from the course. Minus the Lebkuchen which I gave to a friend, much to my husband’s dismay.

It’s ok. I will make more, I promise.



I hope this helps to get you too into the Christmas spirit.

Tess xo

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