"Celebrity" food bloggers, chocolate truffles, and no I don't have an amazing photographer-husband

I haven't been around this place all too much in the last few months. I could make excuses, I could say things like I just haven't been spending as much time online. I've been living in the real world more. Which... is partly true. Because when I started this blog it was in the middle of the hottest summer in the history of the world and I was unemployed and car-less. In other words, if I wanted to venture into the outside world it would be on foot or on a bike. And believe me, as long as I didn't mind almost dying on the way there from heat stroke and arriving as a sweaty mess, I could go basically anywhere I wanted. But I didn't. So that's how this blog came to be.

You, whoever you may be, probably didn't really care about that. You just want the recipe! Ha! Well I might get there eventually.

You see, another reason I took a food blogging hiatus was because I don't quite feel like I live up to your typical "celebrity" food blogger.

For starters, my camera cost LESS than a 21-year-olds average monthly income. I can't take work of art pictures every step of the way. (But I do have a pretty awesome point and shoot, thanks mom&dad!) And as an aside, my dear celebrity food bloggers, how is it that you remember to pick up your camera while cooking EVERY. STEP. Of the way? Are you the one cooking? Or are you just photographing? Or do you have a professional photographer come over every time you make food? Oh, actually, I've got it. Your husband is an amazing freelance photographer who somehow makes tons of money to buy you all your amazing kitchen stuff and has tons of free time to help with your little hobby.

Number two. My kitchen is not awesome. Don't get me wrong, I love it. It has everything I need, usually, and it is of course, the most vital room of the house. (Can you tell I'm Italian?) But gee-willikers, my pots and pans are probably from wal-mart and no, I did not buy all my dishes at anthropologie. And no, in fact, I don't even actually own a double boiler. But hey, I make do. Also, it is not always midday and perfectly lit and sunny and colorful in this kitchen. Food bloggers: do you set up a photography studio for your blogs or is this real life?!? There's no possible way your countertop, sink, AND stove could be so well lit, no way.

just realized we don't own a whisk. oh well, a fork will do...

Three. Cooking is messy. Sometimes it's not the most beautiful thing to photograph or talk about. I make a mess. That's part of the fun, right? I clean up when I'm done. Promise.

ginger snaps + orange juice= nasty babyfood-like substance. keep your dry and wet separate. (but I won't lie and tell you I didn't eat it anyway!)

Ok. That's all my complaining about amazing food blogs. I don't wanna hate on them. Really, I don't. Now I will say some nice things.

Dear Celebrity Food Bloggers,
I love your recipes, your photos, and your thoughts. I think your lives are pretty cool. I know you're real people too though. Also, I think your photos are lovely and I probably wouldn't want to cook what you were talking about if they weren't. Thank you for being inspiring and diligent in your sharing.


And here is my most recent kitchen endeavor.


Chocolate Truffles!

Oh and one last reason I hate (but I really don't hate it) food blogging is because I never follow a recipe. I try. I really do, but I'm bound to add or subtract or just forget how much of something I used. It makes it hard to explain unless you are right there with me AND you like to improvise.

Anyway, here's what I did (as far as I can remember).

Base chocolate:
1 1/2lb semi sweet chocolate ( I used Baker's and Ghirardelli)
1 cup heavy whipping cream
1/4 lb butter

Extras:
juice of 1/2 an orange
crushed ginger snaps
1/2 cup Bailey's
a pinch or two of coffee grounds
some cocoa powder and confectioners sugar mixed for dipping


1. Melt chocolate in a double boiler (I didn't have one so I used a pyrex bowl sitting in a pot)
2. Pour in heavy whipping cream when mostly melted
3. Heat/stir til liquidy
4. Cut butter into small cubes
5. Add to chocolate mixture

Now you have your chocolate. At this point I divided my batch in two.

Orange/gingersnap half:

a. Squeeze juice of 1/2 an orange (or less) into melted chocolate
b. Stir
c. Set aside to cool
d. When hardened a bit, scoop out small spheres with a melon baller or spoon and dip in crushed ginger snaps
e. Set on wax paper (on a cookie sheet) and let cool more

so it's quite possible that they look like small turds, but I promise, they taste SO GOOD!

Bailey's/coffee half:

a. Pour 1/2 cup of Bailey's into melted chocolate
b. Toss a generous pinch or two or three of fine ground coffee beans into melted chocolate
c. Stir
d. Set aside to cool
e. When hardened a bit, scoop out small spheres with a melon baller or spoon and dip in cocoa powder/sugar mix
f. Set on wax paper (on a cookie sheet) and let cool more

Variations:
My truffles were very... melty. I feel like I should have used less liquid and maybe more chocolate. The taste however, and consistency... wow. SO GOOD. So if you don't mind eating them right out of the fridge or getting a little chocolate on your fingers, this recipe ROCKS!

So there you have it, just in time for lent, folks!


Peace.