Most of us have eaten truffles in many forms: coated in nuts, ganache, white chocolate, you name it! But have you ever thought of eaten truffles coated in spices? You must.
Usually I'm not one for spice but my world changed after trying Aztec Hot Chocolate. Different spices do an amazing job complimenting the natural flavors of chocolate.
...So I rolled my truffles in it! In dark chili pepper...in cinnamon...in paprika... and my favorite... curry! Yes, I rolled chocolate in curry and I will never look back.
5. Sift spices into separate bowls with cocoa powder. Or, if you want to mix them, go ahead! Just make sure you sift them very well.
6. Using a small scoop or teaspoon measure, scoop chocolate into balls. Roll in hands if necessary but do it quickly. Then drop into spices, roll, and place on another lined sheet tray. Once done, chill for another 30 minutes.
Tis the season for blessing your house with an assortment of amazing cookies! Every year my dad and I try several recipes, but this is the first year that we have actually liked every recipe we've made (all thanks to the Holiday Cookie mag from Land O' Lakes circa 2012.)
This chewy holiday macaroons are crispy on the outside, and chewy in the middle-the perfect combo that every craves!
1/2 cup butter, softened
3/4 cup sugar
1/8 tsp salt
1/2 tsp almond extract
5-7 drops red and/or green dye (if desired)
24 oz (9 cups) sweetened flaked coconut
3 Tablespoons powdered sugar
1. Heat oven to 325 F. Combine butter, sugar and salt in large bowl; beat at medium speed until creamy. Add eggs, almond extract and food color, if desired; continue beating until well mixed. Stir in coconut with wooden spoon until well mixed.
2. Scoop dough by the tablespoon onto a baking sheet lined with parchment paper. Bake for about 20-22 minutes or until edges are lightly browned.
3. When done, let cool for about 5 minutes on sheet, then remove and let cool completely on rack.
4. Sprinkle with powdered sugar, and enjoy!
I have the absolute worst confession.... I'm actually really embarrassed. Since starting my apprenticeship in May, I've had a lot of moments where my manager has presented a recipe to me that she loves and I responded with resistance. Why? Simply because "I don't like that".
I don't like kale.
I don't like jam.
I don't like wine. (okay, don't hate me for this one please)
I don't like garlic.
I don't like blueberry pie.
I don't like thumbprint cookies.
Sinful, right? All these things were presented to me, and I simply just thought I don't like that. Well, since I was required to make such things (massage kale salad, jam, several garlic recipes, blueberry, pie, AND thumbprint cookies) I realized it's not that I don't like these things, I've just NEVER consumed them the right way! After learning how to consume them the right way, I'm absolutely IN LOVE! (especially with wine).
Last week, we made thumbprint cookies, after I responded yet again with resistance. Naturally after baking I tried one of the cookies, and naturally... it was amazing. I fell in such deep love with these cookies that I made a double batch at home, and have way too much in storage... yikes! Hope ya'll get to try this!
Looking for the perfect cookie to pump up your christmas spirit? This oatmeal, chocolate, craisin cookie is delicious and literally looks like christmas!
1. Preheat oven to 350 F.
2. In a large mixing bowl, cream butter and sugar. Then add egg and vanilla, whisking until smooth.
3. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Once whisked, mix dry ingredients into butter mixture.
4. Fold in oats, craisins, and chocolate chips until well distributed.
5. Line a baking sheet with parchment paper, and scoop dough with ice cream scoop onto sheets. With a clean hand, flatten cookie mounds.
6. Bake for about 10-12 minutes until golden around the edges. When done, let cooking cool on sheet before removing.
Enjoy! I love this recipe it's sweet, filling, and is has all the goodness you could wish for in a cookie!
Maybe, just maybe, I had some pureed butternut squash lying around and not enough pumpkin puree, so I mixed a little of both in there and you would never know!
1. Preheat the oven to 350 F. In a large bowl, whisk together the flour, baking soda, spices, and salt.
2. In another bowl, whisk the eggs and sugar until well combined. Then whisk in the pumpkin puree, oil, and milk.
3. Gently mix wet and dry ingredients together with a wooden spoon. There may be some lumps, but that's okay! Be careful not to over mix batter. Gently fold in the chocolate chips.
4. Spray a loaf pan with non-stick spray, then pour in batter. Bake for about 60 minutes until you can stick in a toothpick that comes out clean. For this particular recipe, it's a good idea to loosely cover the top of the bread in the last 20 minutes of baking to prevent the top from burning.
5. When bread is done, let cool and serve! If you want to save it for later, save it in an airtight container.
Was I skeptical to try a recipe called “How to Make the Perfect Pumpkin Muffins”? Yes. Do I regret ever doubting it? Yes. This pumpkin muffin recipe from Kitchn is so incredible I had to share it with all of you. It’s one of those seasonal recipes that you have to store in a safe place so you can use it for many years to come.
One batch makes about 12 standard size muffins- or in my house, 6.
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp salt
6 T unsalted butter
1 1/3 cups light brown sugar
2 large eggs 1 1/3 cups pumpkin puree
1 tsp vanilla extract
1/3 cup pumpkin seeds (optional)
4. Add eggs one at a time to cream mixture. Then add pumpkin puree and vanilla extract.
5. Stir in dry ingredients just until it is combined.
6. Fill muffin cups with batter until they are 3/4 cup full. Sprinkle pumpkin seeds sparingly on top of batter.
7. Bake muffins for about 18-20 minutes, or until a tester comes out with few crumbs. Then cool muffins.
8. Eat muffins and be in so much awe that you text all your friends the recipe.
What better way to kick off the blueberry season with some blueberry lemon muffins? Love this recipe from Food 52 that I changed just a smidgen (due to lack of lemon zest).
Makes about 16 small muffins
1. Preheat the oven to 350 degrees Fahrenheit. Grease or spray muffin tins.
2. In a small bowl, toss fresh blueberries with 1/3 C of flour.
3. In a separate bowl, whisk the remaining flour, baking powder, baking powder, and salt.
4. In a third bowl, whisk the melted butter, sugar, lemon juice, and lemon extract sugar is evening mixed. Beat in eggs and vanilla extract.
5. Add flour mixture and mix well with third bowl. Then add buttermilk until fully mixed in.
6. Fold in blueberry mixture.
7. Fill each muffin tin 2/3 full. Sprinkle top lightly with sugar.
8. Baking about 15-20 minutes or until an inserted toothpick comes out clean.
9. Set aside on wire rack to cool.
Are you ready to lose your mind? Here’s a dessert I 200% recommend if you want to impress your friends. I’m not usually one for personal stories, but the first time I saw this cake I had no idea what it was. I came home from work to this big, crusty, frosted connection that was half eaten on the stove and literally asked my dad, “What the hell is this?”. He told me just to try it, and with just one bite I almost melted. These cakes are rich, and in their 3 layers have an unidentifiable number of textures. We decided it was too messy as a cake meant to cut into multiple servings, so we decided to make it into single-serving cakes. If you’re not an experienced baker, I highly recommend carefully reading this recipe, adapted from Food and wine, before beginning.
adapted from : http://www.foodandwine.com