Orange orange orange! This was one of the first recipes that made me think I could make “fancy” truffles, and by that I mean coated truffles as opposed to the more homemade style that’s a firm ganache rolled in cocoa powder or powdered sugar. It’s the zest that really makes these orange-y! And they look adorable with some candied orange peel as garnish. If you’re in a pinch and don’t have another orange to zest, or used the rest of your peel to make those candied orange peels, then you can zest the boiled rind. It’s just a little harder…
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Continue ReadingHave you ever had candied orange peels? They’re chewy and oh so orange-y, and perfect little strips to snack on when you want to be bad. I feel that they’re an indulgence best nibbled on. I’m never going to shove a handful of candied orange peels in my mouth the way I do chocolate! But chocolate is the reason I’m sharing this recipe with you. I’m making a variety of truffles this year, and one of the flavors is orange! So I thought this would be perfect as a garnish, and also a festive snack for the holiday time. You can…
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Let’s kick off chocolate truffle season! I have big plans for this season, because I have some tried and true truffles and I want to try out some new recipes! Plus I have various molds, so I’m actually looking to make assortments for Christmas gifts. My current plan is for a sampler that includes: matcha green tea white chocolate, dulche de leche cups, orange dark chocolate, and raspberry dark chocolate. Other contenders include: peanut butter, eggnog, red wine, cake batter, and mocha truffles. I want a good variety, but I also want to make things I’ll eat, so we’ll see what I end up with.…
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Yup, I said it. Apple. Pie. Moonshine. I’m putting this warning up-front and center: BE CAREFUL. THIS STUFF DOES NOT TASTE LIKE ALCOHOL. In the best way possible. It’s made with spyritus vodka, which is about the most alcoholic thing you can buy. Like period. It’s so alcoholic in fact, that you can’t buy it in VA, MD, or DC, but we had to travel up to NJ/NY area to find it. This recipe actually came from my sister’s friend Jesse, whose parents host of all of us crazy folk when we go to the PA bloomsburg fair (event review) every year! Which was perfect,…
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So I’ve seen recipes for “cauliflower” substitute everything recently on pinterest (click for my tipsychocochip board on pinterest!), and to be honest I’ve been fairly skeptical. But I have been trying to eat healthier lately and I wanted a grilled cheese sandwich, so I figured if I was going to stoop, maybe I’d try the cauliflower bread. This is another recipe where this 1.5 c. food processor comes in handy! Just enough to make one or two servings without unnecessary cleanup! It was surprisingly tasty actually. More akin to a bread-like texture than I thought, and definitely not bad smothered with cheese. This…
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Addicting. I’m tempted to just leave it at that. This is a festive cookie if ever I did see one! Holiday baking, here I come! These are the perfect chewy cookie, and there’s a hint of peppermint in the actual cookie, reinforced by that slight crunch of crushed peppermint. But the peppermint is mild, and not overpowering, and because of that it keeps you going back for more! You can use whatever kind of candy canes you want–peppermint or spearmint, and I bet even the fruity ones would be a cute surprise! Plus there’s all those wacky candy cane flavors…
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Ever want to impress people? Homemade ice cream is definitely the way to go! I love this ice cream recipe for three reasons: (1) because it’s a “no churn” recipe, aka doesn’t need an ice cream machine; (2) because of the subtle honey flavor; and (3) because it can be “soft-” or “hard-“serve! I technically have an ice cream machine, but the singular previous time that I tried to use it, I didn’t freeze the basin long enough I think and my ice cream got kinda solid, but then was extremely crystallized when put into the freezer. This recipe does have some crystals,…
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So my tastes have really changed in the past three years since I graduated college. (Probably even in college, but I ate mostly quesadillas, bacon bits, and Mac and cheese, so it’s not like I’d have known.) I like mushrooms now. Not really by themselves, but in risotto or in a steak sauce or in SMOG pie, but then again I was sauteeing up some mushrooms the other day and actually enjoyed picking out mushrooms and eating them. So apparently I’m a liar too. But coconut was one of those things I would never touch previously. The texture was funny…
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What is soup without a sandwich? Or a sandwich without soup? Inconthevable! (Anyone? Princess Bride, yo.) So of course I had to give you a bonus weekend post for all that yummy broccoli cheddar soup you’re planning to make, right? We’ve had some apples lying about, and somehow pairing them with ham sounded good. I’m not sure why, but I can attest that it was mighty delicious. And super easy to make. I decided to top mine with tomatoes, which I really enjoyed as well, but I leave them off for Tyler since he pretty much hates them in their entirety.…
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Installment 2 of Copycat week! The first installment was stuffed chicken marsala! Chicken Bellagio is hands-down one of my favorite meals of all time! And I eat a lot, so that should tell you something. This recipe is another one that shows you can have all the comforts and cravings of restaurant meals at home! Courtesy of the Cheesecake Factory. As far as I know I haven’t heard or seen of it anywhere else, so I’m going with that. In fact, it’s about the only dish (other than happy hour apps) that I order when I go there. It’s a huge portion,…
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Take a good old olive garden classic and make this stuffed chicken marsala at home. This recipe is full of cheesy goodness punctuated with sundried tomatoes and a sweet marsala sauce.
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I’ll be honest, I don’t usually get excited about vegetarian recipes. No offense to any vegetarians! I just grew up in a household where my mom had the plate: protein main dish, side dish, vegetable. Pretty much every night. So while the vegetables were fine, and sometimes we got my mom’s amazing garlic bread, or “tha saw tha” (which was basically rice with scrambled eggs), it was always the protein that was the main focus! So when I saw this date night mushroom pasta with goat cheese over at Pinch of Yum and went “ooh, yum,” I knew I should try it!…
