Thursday, June 14, 2012

Guest Post by the Incredible Ally-Carrot Cake Rum Balls

My first guest post while I am on vacation is by my dear friend Ally, she is incredible.  She lives her life to the fullest each and every day.  She walks the bohemian line between fun and fantastic.  She is an inspiration to many of us in the blogging world.

I encourage you to hop on over to Ally's Kitchen or you can find her hard at work on her fan page, What's for Dinner? Ally's Kitchen.

My cooking is a reflection of my life—where I came from, my DNA, my experiences, my travels, my Croatian heritage, my adventurous spirit, and, of course, my humble background growing up in the hollers of West Virginia.  ‘Bohemian Bold’ cuisine means taking peasant and everyday ingredients and transforming them into something chic and luxurious.

I was literally born a Cook, and I’ve been cooking since I was a kid.  But, my real passion for cooking, blogging, creating came after I finished raising my 3 sons, all now adults and paying their own taxes, and my 30+ years as a psychologist in private practice.  After appearing on Season 2 of Master Chef, I launched ‘What’s for Dinner? Ally’s Kitchen’ on Facebook and my website ‘Ally’s Kitchen’ at .

Life for me is like eating an orange—I want to suck out every drop of nectar and when that’s gone, I’ll zest the rind for more flavor.  My Bohemian Life is all about cooking and living adventurously!

To see the original post visit HERE.

Recipe: Carrot Cake Rum Balls

What you need:

Actually, one lousy dry carrot cake, and you can skip a lot of this!  But, if you, by chance, don’t have one hanging around, here’s a recipe. 
1 ½ cups self-rising flour
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
3 eggs
1 ¼ cups sugar
¾ cup melted butter (or oil!)
¼ cup milk
1/3 cup currants
1 cup finely shredded carrots
¾ cup shredded coconut
1 cup chopped walnuts

4 oz block cream cheese (room temperature)
4 oz whipped cream cheese (room temperature)
½ cup Greek plain yogurt
½ cup confectionary sugar
¾ cup whipped topping
1 tbl fresh lemon juice
1 tbl lemon zest
1 cup finely chopped pineapple (somewhat drained)
½ cup rum

½ cup wheat germ
1 cup sweetened shredded wheat
¾ cup bran cereal

What you do:
This is going to be two stages of preparation.  Not difficult.
Stage 1
In a large mixing bowl, combine the flour, baking powder, salt, and cinnamon and blend well together.  In another mixing bowl, cream the butter with a hand mixer beating about 3 minutes.  Add milk to this and blend.  Add about half of the wet ingredients to the dry and mix then add the remainder.  Finally, add the currants, carrots, coconut, and walnuts.  Bake in greased cake pans (or one large cake pan) in a preheated 375 oven for about 35-45 minutes or until a toothpick basically comes out clean.  When done, remove and let cool preferably overnight.

(Note:  You can make this ahead of time and refrigerate.  Just make sure when you’re at stage 2, it’s a room temperature to making blending easier.)
Combine the cream cheeses and yogurt and blend. Then add the remaining ingredients, one at a time and blending after each. 

Place all ingredients in a food processor and pulse several times until finely ground.
Stage 2
In a large mixing bowl, crumble the cake with your hands.  Work in the icing mixture and blend all well.  Add the icing mixture and blend well.  This will be a somewhat thick very moist ‘batter’ but remember, the cake has been cooked.  Using a hand ball scoop, start making the balls. Have a large cookie sheet ready. Place the coating crumbs in a pie plate. Roll the ball in the coating and then place in a paper cupcake holder and place on the cookie sheet.  Bake in a preheated 375 oven about 12-15 minutes.  Remove and let cool.  Drizzle with a dark (70%) chocolate ganache and caramel.  Or you can create your own ‘icing’ or ‘drizzle’—your option!


  1. Thank you, Sherron! This is great...what an honor, indeed!! xoxo Ally

    1. LOVE you girlfriend! You truly are an inspiration to all of us.

  2. What a great article and gorgeous pic of Ally! Love it!!

  3. Wonderful article, thank you ! Ally sure gets around, I am so inspired by her enthusiasm and commitment. She has also brought me to your page, so now I'm your newest fan. I'll be stopping by often.!


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