Hand-Dipped Cinnamon Cayenne Almond Butter Truffles

Hand-Dipped Cinnamon Cayenne Almond Butter Truffles

February 11, 2016

Artisan Chocolate Series, Part 2: Hand-Dipped Truffles

Are you ready for a visceral, tactile, get-your-hands-dirty chocolate experience?

Because I think you are.

Once you have mastered the art of tempering chocolate, it’s time to up your artisan game – with hand-dipped chocolate truffles. Delicate, crisp, tempered chocolate shells filled with creamy ganache, fruit paste, nut butters and even liqueurs, truffles are so much easier to make than you would think. Get your hands in that chocolate and make a mess – a mess that turns out gorgeous and impressive and delicious to eat!

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Strawberry Peppercorn Dark Chocolate Bark

Strawberry Peppercorn Dark Chocolate Bark

February 9, 2016

Artisan Chocolate Series, Part 1: Tempering

Full disclosure: I am not a bean-to-bar* chocolate operation.

I just want to lay it bare from the start.

My packaging can’t be framed in an art gallery, and I must even admit I have terrible luck growing a full, luscious beard, or even a respectable moustache.

But guys.

That doesn’t mean I can’t make amazing artisan chocolates – and it shouldn’t stop you either.

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Turmeric Tea Spice Muffins

turmeric tea spice pumpkin muffins

October 16, 2015

This might be the most perfect fall muffin of all time.

I love me some pumpkin spice as much as anyone, and fully gorge myself on the flavor of the season as soon as the air turns chill. But real-talk time: after a few weeks of spice sensory overload, the universally adored flavor gets a little… tired? Or at least repetitive. Not bad, mind you – put the pitchforks down! Just, too much of a good thing and all. Makes me ready to experiment with something new.

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Mexican Hot Chocolate

October 15, 2015

It’s only been a day since we left Playa del Carmen, and I’m already missing the flavors of Mexico (not to mention the luxurious summer heat, the lazy days by the pool, our palatial hotel bathroom, and the pleasures of room service and housekeeping :-P).

Though I’ve always loved Mexican food (or really, Tex-Mex, which is a totally different animal), I’ve always skewed more French or classic American with my cooking at home. Mexican food is so delicious and affordable at restaurants, we usually just default to that when a craving strikes (which is often); but after having exceptional coastal Mexican cuisine at our fingertips all weekend, I’m thinking I may need to expand my repertoire!

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Modern Cake Decorating

August 22, 2015

Or, as I like to call it, Semi-Nude Be-Sprinkled White Space Number Cake.

Normally, I don’t go too far beyond a whip of frosting when it comes to decorating cakes, but this year is my tenth anniversary with Jason. This cake had to be special.

Pretty sure the 10 year gift is cake, right? Like one year it’s bronze, one year it’s paper…and in year ten it’s cake.

Almost positive.

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