Feeds:
Posts
Comments

Posts Tagged ‘chocolate’

DSC_0804

So today I’m sharing with you Peanut Butter Triple Chocolate Cookies, aka, The Resolution Breakers. These can be eaten in cookie format OR in cookie dough format. They have three kinds of chocolate, they have peanut, they have sugar, they are basically everything that people give up when they start the New Year and swear to eat health. I’m sorry but they are just too good not to share.

DSC_0794

But first, Friday Favorites!

This commercial, which has me dying to know where my pogs went and if we can make them a thing again

This Full House Reunion, which begs the question ‘Has Uncle Jesse been living in a bubble because he looks EXACTLY the same’:

This song and the entire Save Rock and Roll album by the Fall Out Boys. I’ve listened to it every day this week during my work outs and I can not get enough. For some reason, I just really love FOB when I am in a foreign country. I can’t explain it

Sally Hansen- Golden Rule nail polish. It’s gold and glittery and nothing like the normal nail polishes I wear, which are black or red. But I’m half way through my Golden Rule bottle and I still love it so that speaks volumes. I tried to take one of those fancy pinterest photos of my nails and the nail bottle and honestly, it just wasn’t happening. Google it. You’ll find pictures a thousand times better then mine.

from Sallyhansen.com

from Sallyhansen.com

and finally, these Peanut Butter Triple Chocolate cookies. I’ve been craving chocolate like there’s no tomorrow lately and these seem to hit the spot. I threw in some peanut butter on a whim. My all time favorite peanut butter is Teddy’s and I received two jars from the states for Christmas. I’ve pretty much been eating it on everything which may or may not be a good thing. So, when I was making these cookies I thought, why not throw some peanut butter in? And then I thought, why not dunk the thing in even more chocolate.  Yeah…I think I have a problem.

DSC_0796

Peanut Butter Triple Chocolate Cookies
recipe adapted from Cadbury Double Chocolate Chip Cookies

  • 1/4 C. butter, softened
  • 1/4 C. all natural peanut butter
  • ½ cup brown sugar
  • ⅓ cup sugar
  • 1 Energ-E egg
  • 1 teaspoon vanilla
  • 1½ cups self raising flour
  • ½ cup cocoa
  • ¾ cup vegan chocolate chips

1 cup of vegan chocolate chips for dunking (optional)

1. Cream together butter, peanut butter and sugars until light and fluffy. Whisk in “egg” and vanilla. Stir in flour and Cocoa then fold in the chocolate chips
2. Roll into balls and place on greased baking trays. Bake in  oven at 320°F/160°C for 10-15 minutes or until cooked. Cool on a wire rack.
3. Once cool, melt your chocolate chips in a double boiler (my preferred method) or in the microwave. Dunk half the cookie in the chocolate and place on wax paper to dry.

DSC_0807

These also make DELICIOUS cookie truffles. To make, just skip step 2. Instead, roll your dough into balls, chill and then dunk in melted chocolate. This is equally delicious and you can save yourself 10-15 minutes if you are UBER craving chocolate. Or you can just mix the dough and eat it straight out of the bowl. I’m not judging.

Advertisements

Read Full Post »

This recipe is a huge cop out. Like, I don’t even know if it’s considered a recipe. But here we go.

DSC_0442

As I mentioned last week, I’ve been in a HUGE food funk. These overnight oats are what I have for breakfast, followed by some sort of toast with hummus for lunch and leftovers for dinner. I’m just not feeling food. It’s too hot here! Add to that the fact that the kids are now on summer break so I no longer have all afternoon to myself and there goes my cooking time! I did try to make some M&M cookies last week with the kids. The M&Ms weren’t vegan but I had leftovers from when I was making cookies for the kids’ teachers. The results were these colorful, flat-as-crepes cookies. Yeah…one of the kids put 1 1/2 c. of flour in instead of 2 1/2 c. of flour. Whoops.

DSC_0447

So basically, my cooking time slot has been narrowed down to the 30 minute reading time I force upon the kids each day. Well, it’s supposed to be 30 minutes but after taking out the 10 minutes I spend telling them to “focus” and “stop talking” and “stop making faces at each other” and “stop kicking each other!” and “Oh my gosh if I have to tell you one more time to read your book…!”, it’s usually only about 20 minutes. That’s why this recipe is perfect. It takes about 10 minutes to prepare, you pop them in the freezer and the result is a little bite sized cold, chocolately/salty treat that you can grab in between activities. It’s hot here so they are perfect as an alternative to bites of ice cream. As for those in colder weather, they may be a healthier alternative to munching on holiday cookies?

DSC_0435

Either way, I thought these were a great little treat for myself but silly me, I made them in full view of all three kids. Which means I had to share. And they loved them. Which means they didn’t last nearly as long as I thought they would.  I don’t know if that is a good thing because they were clearly tasty or a bad because now I have to use my precious 30 20 minutes of free time to make a much larger batch tomorrow.

Chocolate Peanut Butter Banana Bites
from Nom! Nom! Nom! Blog
serves 1-2, but can easily be doubled

1 banana

1/8 c. of peanut butter, approximately

1/2 cup of vegan chocolate chips

Line a baking sheet with wax or parchment paper and set aside.

Cut your banana so you have round discs that are about 1/2″ thick. Top the discs with peanut butter.

Melt your vegan chocolate in the microwave or on the stove with a double burner. I prefer the double burner method but whatever you find easiest. If your chocolate isn’t melting smoothly, add a little bit of shortening. Once your chocolate is melted, remove from heat. Dunk your banana into the chocolate. I found the easiest way to be with a fork. Pierce the side of the banana with the fork, then dunk it into chocolate. Use another fork to slide the chocolate-covered banana off the first fork and onto the wax paper.

Freeze until the chocolate hardens. Remove from wax paper and place in a baggy or container and return to the freezer.

DSC_0437

I feel like the directions for this are really wordy. It could also read “Cut banana. Put PB on top. Dunk in Chocolate. Freeze.” 3 ingredients, 10 word instructions, and we’re done!

DSC_0443

Now if you’ll excuse me, I need to go secretly make another batch of these and hide them where the kids can’t find them. Why can’t they just be satisfied with messed up, flat M&M cookies? Sheesh!

Read Full Post »

DSC_2282

Guys…

I have a problem. (And it’s not that I ate about 800 of these cupcakes in one day.)

It’s hard to admit but, you know, I just have to come clean.

*deep breath* ok. here we go…

I’m addicted to the song Cruise by Florida Georgia Line. Like, addicted.

UGH! It’s just so damn catchy. I’m currently watching the CMT awards live on my laptop, which is literally slowing everything down to a crawl, in anticipation of seeing the song live. If I’m lucky and the Gods are smiling down on me tonight, Nelly will make a guest appearance. I mean, Ed Sheeran and Lenny Kravitz made appearances so why not Nelly??

I mean…I’m also watching it for Kirsten Bell, cause she’s awesome!

DSC_2279

psst…but it’s really for Cruise.

Know who does NOT like Florida Georgia Line? My temp, Emily, at work who is going on week 3 of me randomly singing this at the drop of a hat. She must just love me getting this stuck in her head every other day. That’s a lie- she must have dreams at night about ending my life in an attempt to shut me up.

melindas picnic collage

Know who else isn’t amused by my recent obsession? My friend, Melinda. We had a little picnic shindig for her birthday this past weekend and amongst bubble blowing and hoola hooping, I tried to whip out this song. I pulled this up on Spotify and tried to start a little dance party but I was met with hostile looks and head shaking. Come on guys!

Thankfully, these cupcakes were greeted with a whole lot more warmth then my country singing. As they should have been. Melinda requested them specifically for her birthday!

DSC_2275

Vegan Coconut Cake

cakes recipes first used in my almond joy cake balls; adapted from Vegan Thymes

Makes approximately 2.5 dozen cupcakes

  • 3 sticks unsalted vegetable margerine, room temperature
  • 2 cups sugar
  • 5 Ener-G “Eggs” (or the egg replacer of your choice equivalent to 5 eggs)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon coconut extract (*this is mandatory–it really makes the cake that much better!)
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup unsweetened coconut milk (I have used the Coconut milk that comes in a carton in the refrigerated milk section and Light Coconut Milk from a can. Both work great. I think I’m partial to the light coconut milk from the can. I have not tried the full-fat version of canned coconut milk)
  • 1/2 cup sweetened shredded coconut

Preheat oven to 350.Line cupcake tins with liners.

In a large mixing bowl, add the room temperature margarine and sugar and beat on medium speed for about five minutes until the mixture is very light and very fluffy.

Next prepare the dry ingredients in a separate bowl–the flour, baking powder, baking soda and salt and whisk well to combine. Set aside.

Next, mix together the egg replacer powder with the water. Now, add this to the sugar mixture and beat on medium speed for another two minutes. Add the extracts to this and mix well.

Now you add the milk and flour mixture in the following manner: first add a third of the flour and then a third of the milk to the sugar/egg mixture. Mix well after each addition–about fifteen seconds of mixing–then add another third of the flour mixture, another third of the milk and repeat this step until the flour and milk are all used.

Remove the beaters from the bowl and fold in the shredded coconut to the batter with a spoon. Don’t overmix it! (Note: if you use the canned coconut milk, your batter will be very fluffy).

Next, fill the cup cake tins 2/3 full. Bake for 15-20 minutes, until a knife/toothpick stuck in the center of the cake comes out clean. Remove from the oven and allow the cakes to cool in the pans for about 5 minutes. Move to cooling racks. Cool completely before frosting.

Melted Chocolate Buttercream Frosting
from Chow.com

INGREDIENTS

  • 1/2 pound vegan chocolate, finely chopped (about 1.5 cups) (I used a little more then 1.5 c. of 365 brand vegan chocolate chips)
  • 2 sticks (1/2 pound) unsalted nonhydrogenated margarine, at room temperature (I used Earth Balance)
  • 1 1/3 cups powdered sugar, sifted
  • 1/8 teaspoon fine salt
  • 1/4 cup natural unsweetened cocoa powder
  • 3 tablespoons coconut milk (I had a bit of Light Coconut milk from the can left over so I used that)
  • 1 tablespoon vanilla extract
  • optional: toasted coconut and toasted almonds

INSTRUCTIONS

Using a microwave or double boiler, melt the chocolate in a medium bowl; set aside to cool.

In the bowl of a stand mixer fitted with a paddle attachment, beat the margarine on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low, add the sugar and salt, and mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.

With the mixer on low, gradually add the cooled melted chocolate and beat until incorporated. Stop the mixer and add the cocoa powder, coconut milk, and vanilla. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping once to scrape down the sides of the bowl.

DSC_2277

My roommate’s friends liked the left over cupcakes, too. I found this little message waiting for me on the fridge.

cupcake love

I’d say these cupcakes are winners. Unfortunately, can’t say the same for my singing. Sooo, I’ll just leave you with a little video…

Why do I love Nelly so much in this video?! I’m so wierd…

Read Full Post »

DSC_2114

I lied my face of when I said I wasn’t doing another Friday Favorites. As I sit here, contemplating how I could possibly top the brilliance of my Veronica Mar’s post,  I realized, Oh wait, I don’t have to! I’ll just throw together all my favorites from the week and have that entertain you! Because really, the only thing that is more awesome then me rambling on about the pope, V-Mars and (more) St. Patty’s Day recipes, is Justin Timberlake…dressed as tofu!

Justin Timberlake’s SNL performance, which every vegan blog has posted this week. I don’t care. It’s brilliant!

Chocolove Chocolate bars– namely dark chocolate with almonds and sea salt or dark chocolate coffee. I’ve pretty much given up all desserts since Rachel and I entered this Team Lean Challenge…except this chocolate. It gets me through man…it gets me through…

DSC_2150

The Top 16 White People Song Lyrics Statuses and Tweets of All Time by Matt, aka Goose. I went to high school with this kid and have seen him exactly zero times since we graduated but I’m wishing that that wasn’t the case after reading this. It’s hysterical in a ‘oh-crap-I’m-totally-F*ing-guilty-of-this’ sort of way. If you are 20-something-ish or younger and have ever posted lyrics in your AIM away message/Myspace Profile/Facebook status, and your white, you’ve probably posted one of these lyrics. Or if you’re me, 6.5  of  them (not that Zac Brown song but definitely two others…crap). I’m apparently super white. Just read it.

from Matt's blog, The Goosefiles

from Matt’s blog, The Goosefiles

I can’t NOT post my favorite Dropkick Murphy’s song, Wicked Sensitive Crew, 2 days before St. Patrick’s Day,. “…And we sure ain’t vegan!” It’s ok guys. I still love you.

and last but not least, Sunday brunch with friends! These donuts were made for the ‘donuts and carbs’ brunch we had a few weekends ago. That theme wasn’t intentional but no one cared. The food was excellent.

DSC_2121

Are you even seeing all the donuts on that table?! This was my contribution to the brunch:

Thin Mint Donuts

from Cheeky Kitchen;

For the Donuts:

  • 1 cup garbanzo beans
  • 1/2 cup almond milk
  • 3/4 teaspoon baking powder
  • 1/4 tsp baking soda
  • 2 tablespoons vanilla
  • 1 tsp white vinegar
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 1/2 tablespoon Earth Balance ‘butter’, melted
  • 1 cup vegan chocolate chips, melted
  • 1 cup whole wheat pastry flour

For the Glaze:

  • 1/2 cup vegan chocolate chips, melted
  • 2 tablespoons Earth Balanc, melted
  • 1 tablespoon almond milk
  • 1/2 tablespoon vanilla
  • 1 cup powdered sugar
  • 1/8 tsp of peppermint extract (or more to taste)

In a blender, combine garbanzo beans, almond milk, baking powder, vanilla, white vinegar, salt, sugar, and melted butter. Blend until pureed. Transfer to a large bowl and blend with the melted chocolate chips and flour. Transfer to a large zip-top bag and allow the dough to sit for about 5-10 minutes before snipping the corner of the bag, and piping into donut pans that have been generously sprayed with nonstick baking spray. Be gentle. This is a thick, sticky dough and I definitely popped my the ziploc bag I was using. Trust me, you do not want to have to spoon this dough in. I made such a mess!

Bake in an oven preheated to 350 degrees for 9-11 minutes, or just until the donuts set. Remove and cool for 3-5 minutes before turning your donuts onto a cooling rack.

For the Glaze:

Melt everything in a double boiler and frost the donuts!

DSC_2113

Two weekends ago, before donut baking, I would have bet you a million dollars I had two, large, regular donut bans. I would have lost. Apparently, I only own heart shape pans. Nothing screams St. Patty’s day like heart donuts? Just roll with it…

DSC_2112

Ok, I think this may be my last St. Patty’s Day post. I was hoping to post one more dessert recipe tomorrow (guinness truffles? Carbomb cupcakes?) but I’m not sure if I will get the chance. Double check on Saturday just in case. If you are celebrating all things irish this weekend, be safe! Don’t drink and drive! That’s illegal. Don’t wander around completely drunk! That’s dangerous. Don’t urinate in public. That’s also illegal, I hear. Don’t drunk text exes! That’s also dangerous…and dumb.  Be smart. And may the luck of the irish be with you!

Read Full Post »

DSC_2067

Aaand I’m back! The lack of posts around here has been shameful but I have to confess, I have been working my butt off elsewhere.

As I mentioned before, I’m participating in a work-sponsored competition called Team Lean. It’s led to some new and exciting exercise attempts. So far I have tried boxing (which is awesome if you just want to let out some pent up anger at your ex/boss/friends/whatever), hot yoga (so sore the next day!) and snowboarding (so sore the next day…and the entire week!!). All this experimenting has not only made me realize that I am quite possibly the least graceful person on the planet (I think I spent more time on my ass then on my snowboard) but has also sucked up all the free time I used to use for playing in the kitchen. But it’s paying off. My team is…well, we aren’t winning. We’re like 40 out of 100+ BUT at least we aren’t last! =)

Not only has my general kitchen time been removed but what I am making is nowhere near as exciting as Red Velvet Nutella Rolls or Cookie Dough Truffles. Lots of random fruit and protein powder getting dumped into blenders, lots of veggie salads, not so much with the desserts or sweets.

So, here is another recipe I gave out around Christmas time that I have been meaning to post but have been dragging my feet on.

DSC_2068

Mocha Almond Butter
from Edible Perspective
yields ~ 1 1/4 cups

  • 2 cups raw almonds
  • 1/3 cup pure maple syrup
  • 2 teaspoons + 1 teaspoon instant espresso powder*
  • 1 tablespoon extra virgin unrefined coconut oil, melted (may need more)
  • 1 tablespoons unsweetened cocoa powder
  • 2-3 teaspoons coconut sugar or sucanat (optional)
  • 1/8 – 1/4 teaspoon salt
  1. Preheat your oven to 300*F and line a rimmed baking sheet with parchment paper.
  2. Toss the almonds with the maple syrup and 2 teaspoons of instant espresso powder, then spread on the baking sheet.
  3. Roast for 10 minutes, turn almonds, then roast for another 10 minutes.
  4. Remove and let cool for 10-12 minutes.  You want them to still be warm but not hot.
  5. Scrape almonds from the parchment into your high powdered food processor [at least 10 cup capacity] and turn on.
  6. Let spin, scraping down the sides as needed until it starts to form a thick, doughy texture.  8-10 minutes.
  7. Add in the melted coconut oil and let spin until it is fully smooth and drippy.  Scrape the sides as needed.  The process will take 12-15 minutes in total.
  8. Add in the 1 teaspoon espresso powder, cocoa powder, and salt and let spin until smooth.
  9. Taste and add 2-3 teaspoons of coconut sugar and/or more salt if desired.
  10. Pour into a jar and let cool to room temperature before sealing.  Best kept in the fridge.

*I made several jars of this and experimented with the instant espresso. I used powdered instant coffee which I ground into a fine powder. It was ok but a little bitter. You’ll want to up the sugar. I also tried instant cappuccino, which was lingering in my cabinet from a former recipe but was not dairy-free. It got the most rave reviews, though.

notes: This fits in an 8oz jar with about 1/4 cup leftover.  You can sub another oil for coconut if needed.  You can sub another sugar for the coconut sugar if desired.

I don’t really love almond butter as a general rule but for some reason, homemade almond butter is so much better then store bought! Especially when you add coffee and chocolate.

DSC_2069

Like the cashew butter, you can serve this with fruit (like an apple, strawberries or banana), put it in your oatmeal (swirl in 1TBSP with your hot oatmeal and then top with toasted coconut and pecans. I bet it would be delicious!), slather it on some bread or heck, eat it off a spoon for dessert. I’m not judging!

Off to burn more calories! I’m hoping to post a new margarita recipe soon so I have to go earn that tequila =)

Read Full Post »

DSC_2107

All I want to do all day is make Valentine’s Day treats!!

I don’t know what has come over me. Half of me is like Grr! Valentine’s Day *insert bitter single person ranting about it being a commercial holiday*

BUT, the other half of me is like, But I just want to stay home all day and bake cute red and pink heart-shaped treats. And put Valentine’s Day Sprinkles on everything. And watch the Notebook while making cute Valentine’s Day cards and crying because Ryan Gosling is probably planning something cute for his real life girlfriend, Eva Mendez, aka, not me. Actually, I’ve move on (sort of)- I’m all about Ed Sheeran right now. I desperately need to get tickets to see him with Taylor Swift this summer or I may die. Not to be dramatic or anything…

Unfortunately, for my Valentine’s day- loving, Martha Stewart-wannabe side, I have that little thing called work that fills up most of my life. So instead of staying home all day and laboring over cute cupcakes with pink hearts inside, or red velvet heart-shaped pancakes, I have to find fast easy dessert that I can do in between work and my life.

Enter heart-shaped Rice Krispie hearts. Cute, easy and able to decorate with valentine’s day sprinkles. yes, please!

DSC_2094

Vegan Peanut Butter Rice Krispie Treats
from A Kind Diet but Alice Silverstone; found on-line here; heart-shapes inspired by My Blessed Life

1 3/4 cups brown rice syrup
1 pinch sea salt
3/4 cup peanut butter or almond butter (Alicia Silverstone suggests all-natural, unsweetened, unsalted. I used Teddy’s which is all-natural and unsweetened. Its like Meatloaf said, “Two out of three aint bad”)
1 box brown rice crisps cereal
1 bag of vegan chocolate chips

Heat rice syrup with a pinch of salt in a saucepan over low heat. When rice syrup liquefies, add peanut butter and stir until well combined and heated through.

Pour entire box of cereal into a large bowl. Pour rice syrup mixture on top. Use your hands to incorporate everything together.

If you are cutting out shapes, line a 9 x 13 baking dish with wax paper. Press mixture into baking dish (mine fit into a 9×13 with enough left over to fill a 9×9). Wet your fingers as your press down to keep them from sticking. If you are using a cookie cutter to cut out hearts, make sure you do not make your rice krispie treats thicker then your cookie cutter. It makes it more difficult to cut. Let cool for 1 hour. Once cool, remove the wax paper from the pan and place on a clean surface (if you are just cutting into squares, just cut them in the pan). Cut out your hearts. (If you do hearts, you can roll the scraps into balls and dunk them in chocolate. I kept those for me cause they’re kind of ugly)

Melt chocolate chips in the microwave or on the stove using a double boiler (I prefer the stove-top method). Once melted, pull off heat and let cool for a minute or so. Dunk the top half of your rice krispies in the chocolate. Top with sprinkles. Let cool for 30 minutes to an hour.

DSC_2110

I apologize that I’m getting this recipe to you so late. I started it last night and then got distracted by the President’s speech (aka, fell asleep about 10 minutes in). BUT on the plus side, there’s only 5 ingredients and it’s super easy to make. You have PLENTY of time to pull this off before Valentine’s Day tomorrow. It would be such a cute surprise in that special someone’s lunch. Or your own!

DSC_2106

Tomorrow morning I will be posting one more Vday recipe (if it comes out), which is so ridiculous since you won’t have time to make it but I don’t care. I’m excited for it and who knows. Maybe you’ll have time to make it after dinner or you’re celebrating Valentine’s Day this weekend.

Read Full Post »

DSC_2092

It’s Snowing!!

So, I’m not sure where you are but we here in New England are hunkered down under a snow storm. We had a snow day today and it was EXCELLENT! Know what I did? I did laundry. And I watched A LOT of Food Network. A LOT. I only get like 4 channels on my TV in my apartment so I have to take advantage when I have cable.

DSC_2104

So, clearly, I have to watch a million episodes of Chef’s Wanted (Ugh! I hate Anne Burrell almost as much as Sandra Lee but the show is so addicting! ) and cheesy Rom Com’s on TV (why is it that I would never pay money to see a Matthew Mcconaughey movie but when Failure to Launch or How to Lose a Guy is on, I will watch it…again…for the millionth time?).

And you know what goes really well with a lazy day inside watching Rom Com’s? Chocolate truffles! How cliche right?? But they work really well for Valentine’s Day too! They are super rich so it’s easy to limit yourself to one and it’s a much better quality then anything you would purchase on a whim at CVS or the grocery store. So, treat yourself to something special! Or treat your loved one to something special.

DSC_2099

Dark Chocolate Truffles
from Whole Living

  • 8 oz dark chocolate (70 percent cocoa), chopped (I used Chocolove, which I found at Whole Foods and knew I loved)
  • 1/4 cup coconut oil
  • 1 tsp pure vanilla extract
  • Pinch sea salt
  • 1/4 cup cocoa powder, for rolling
  • Assorted toppings: cocoa powder (for an ombre effect, use a few different brands), finely chopped nuts (pistachios, Marcona almonds, hazelnuts), toasted unsweetened shredded coconut, or confectioner’s sugar

Directions:

  1. Heat chocolate, oil, and 3 Tbsp water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.
  2. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
  3. Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes. You don’t want to eat these right out of the fridge, though. It will be pretty solid. I keep mine at room temp.

DSC_2093

You are really going to want to use a high-quality chocolate for this recipe. This recipe is all about the chocolate so you don’t want to use hershey’s chocolate chips for this. Splurge for the good stuff. As I mentioned above, I used Chocolove. I thought this was appropriate for a Valentine’s Day truffle. Each bar comes with a love poem. Awwww!  Their almond and sea salt dark chocolate bar is A-MAZ-ING. I could eat those things every day. And their dark chocolate bar was no disappointment. Feel free to use your favorite chocolate, though!
 
 
 
Ok, Law and Order: SVU is having a marathon. Clearly, Stabler is calling me!
 
 

Read Full Post »

« Newer Posts - Older Posts »