Tuesday, February 7, 2017

Cream Wafers with Grapefruit Blood Orange Filling

Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to EatAs I write this post, my valentine is off on a work trip, and I can hardly stand it. A lot of my friends think Evan and I are pretty independent because we have our own hobbies that, after years and years of being together, we don’t try to push on each other. He has his nerd things and video games and electronic music, I have cooking and being in nature and scary movies and reading. We’re pretty good about doing our own thing and being totally cool with it. But what our friends might not see is that we’re also weirdly codependent. Have you watched How I Met Your Mother (3 full times through, like we have)? Because in a lot of ways, we’re a lot like Lilly and Marshall. We know almost every tiny detail of each others day… from every single item we ate to what conversations we had at work to what articles we read throughout the day. There’s an episode of HIMYM where Lilly and Marshall tell each other every detail when they go to the bathroom… we’re not quite there (yet) buuuuuuut we’re close. Just kidding. <Glances to the side>. Is that weird? Is it too much? Anyway. I hope our little mini snowstorm in Seattle doesn’t delay his trip home, because I wish he was here. Also I seriously can’t fall asleep without him. And I don’t really mean that in a gushy way… I just read a lot of mystery books and listen to a lot of murdery true crime podcasts and finished watching The Fall the first day he was gone. So you know, I basically lie awake staring at the shadows surrounding the bedroom door for three hours before falling asleep. 

Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to Eat Which in no way leads me here, to these Valentines Day cookies! Cream wafer cookies with grapefruit and blood orange filling, to be exact. Have you had cream wafers? I saw a photo of them around Christmas, and couldn’t get over how cute they are. The dough is super simple and almost boring: flour, butter, cream. Literally that’s it. Then you cut out the cookies, roll them in sugar, and bake them. On their own, they taste a little like pie dough, i.e.: butter and flour. But when you add the citrusy sweet frosting, something magical happens. It really brings the whole thing together. The cookies are soft but with a slightly flaky crunch type thing going on with the sugar coating, and the filling has that grapefruit tang I love, and is super pretty and naturally pink from the grapefruit marmalade (which I got at TJ’s and loooove on vanilla ice cream) and blood orange juice. Also these are tiny so you can pop one after another and not even realize you’re just consuming sticks upon sticks of butter. 

Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to Eat Also, I envisioned the perfect little teeny heart shaped cookies but I couldn’t find the right cutter… so I rolled some of the dough into a heart shaped log and just sliced those bad boys. They’re aight, but I definitely like the cut-out circle ones better. Oh, and yeah, I pipe frosting out of a ziplock baggie with the corner cut. So there's that. 
Cream Wafers with Grapefruit Blood Orange Filling \\ Loves Food, Loves to Eat


Cream Wafers with grapefruit blood orange filling
Cookie recipe from here, filling adapted from here
If you can’t find grapefruit marmalade, you can use orange marmalade, or your favorite thick jam. You can also use any citrus in place of the blood orange juice, but might not get that pretty pink color.


Cookies
2 cups all purpose flour
1 cup butter (2 sticks), softened
1/3 cup heavy whipping cream
Granulated sugar

Filling
1/2 cup butter (1 stick), softened
1.5 cups powdered sugar
2 tablespoons grapefruit marmalade
2 teaspoons fresh squeezed blood orange
juice

Cream the butter until smooth, and add the flour and cream. Mix (with a hand/stand mixer or fork) until evenly combined. Roll dough into 3 balls, wrap in plastic wrap and chill at least 1 hour.

Heat oven to 375F.

Put a couple of tablespoons of granulated sugar in a shallow dish. Working with one dough ball at a time (keep the others in the fridge until ready to roll), on a lightly floured surface, roll to about 1/8th inch thick, and cut out using small (about the size of a quarter) cookie cutters. Dip each side of the cut-outs into the sugar to coat. Place on an un-greased (or parchment lined) baking sheet, and poke each cookie with about 6 little holes with a fork or toothpick.

Bake 7-9 minutes. Cookies should be firm but not browned. Carefully transfer to wire rack and cool completely.

For filling, mix together all filling ingredients (with a hand or stand mixer) until combined, light, and fluffy. Pipe filling on the inside of half the cookies, and top with the other half of the cookies to make little sandwiches.

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Wednesday, February 1, 2017

Feeling the Weight

For a while I thought “it’s bound to get better,” or “things will slow down.” But in reality, the hits keep coming. And maybe that’s what life is and what being a grownup out in the world is. Or maybe some people are just luckier than others… but even then, it’s all relative.

In 2014, six weeks before my wedding day, my dad passed away. I was 29 years old, and our little family unit—my mom, dad, sister, and myself—we were closer than most families I know. We had never spent a Thanksgiving or Christmas apart. The grief of losing him was overwhelming and all encompassing. I felt cheated that he didn’t get to be at my wedding. That he would never meet my future children. But then, my sister didn’t even get to share her engagement with him. My mom had been with my dad since she was sixteen, more of her life with him by her side than without. Grief is personal. Grief is all relative. 

Just a year after my dad passed away, my aunt, my mom’s sister, learned she had stage 4 lung cancer, and left us just mere months after the diagnosis. 

It was bound to get better. We were due for a lucky streak. 

Then last summer, someone very close to me, very important to me, was diagnosed with colon cancer—in her early 30s, the epitome of health. She had a major surgery to remove the cancer, and was outfitted with a temporary ileostomy bag during the recovery. She was supposed to have that for a couple of months. Then there was set back in her healing, and she had to have another major surgery, and still, 7 months later, has the ileostomy bag. How do you quantify your pain and grief and fear when a loved one is suffering, compared to the pain and grief and fear they’re feeling?

And then another aunt was diagnosed with cancer. 

Oh, and then my mom’s dog died. 

AND THEN DONALD TRUMP/ STEVE BANNON BECAME OUR PRESIDENT AND STARTED TEARING DOWN EVERY VALUE I HOLD DEAR AS AN AMERICAN AND A HUMAN BEING AND SOMETIMES LIFE FEELS TOO GODDAMNED HEAVY. I MEAN FOR FUCKS SAKE. FOR FUCKING FUCKS SAKE YOU GUYS.

But it’s all relative. Because even with all the heavy, heavy shit I’m feeling, I live with privileges I did nothing to earn. Even though I see and sometimes feel the crushing weight of the patriarchy, I’m white, straight, cis-gendered. I have a college education and a good job and live in a region with a good economy. My family is dealing with loss and illness and suffering, but isn’t getting shot at during traffic stops. I don’t have family members stuck in war-torn countries, unable to safely get to me. I’m not discriminated against because of my religion or where I happened to be born or because of who I love. I HAVE CLEAN DRINKING WATER. 

It’s all relative. 

So that’s why, under this hefty, weighty personal grief and pain, I still get out there and fight for our freedoms and rights. I march and protest and donate money and call representatives, and do everything I know how to do, which frankly still isn’t enough. I fight like hell to keep what others before me fought for (Like the right to vote, thanks to women who marched and protested. I'd like every single woman who disagrees with protesting to remember that), and fight like hell for everyone else to have that too. 

I have clean drinking water. 

We should all be so goddamned lucky. 

 

*Note: because of ACA, my dad was able to get health insurance, with a pre-existing condition, at the end of his life. He was able to avoid a lot of the pain and suffering that comes with liver failure, because of that health insurance. The person I mentioned above with colon cancer… she can switch jobs if she chooses, switch insurance coverage, and still get her CRITICAL, LIFE-SAVING healthcare, because of the ACA. It's global and bigger than me and it's also personal.

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Wednesday, January 18, 2017

Buffalo Chicken Rolls

Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfansToday is the final post in the #foodiefootballfans recipe collaboration! My team didn’t make it to the big game, which means I can actually focus on the halftime show and the food this year. And that’s a big win (sigh, sorry hawks), because we’re having buffalo chicken rolls! 

Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfans It’s like if you took cinnamon rolls, but rather than sweet dough filled with gooey cinnamon filling and smothered in icing (ok, damnit, now I want that), we have fluffy, bready dough filled with spicy, saucy, shreddy buffalo chicken! Dipped in blue cheese dressing! Buffalo chicken rolls! Buffalo chicken buns? These are so fun and good!! 

Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfans
Ok, so, confession: I first made a batch of homemade dough that was super dry and didn’t rise very well. So for these, I took a move from the old JFK (my dad, not the president) playbook, and pulled out a roll of Rhodes frozen bread dough. A real family favorite. And I don’t regret it one bit! Success! These turned out fluffy, light, bready, and so great, with so much less effort than homemade dough. No shame in my frozen dough game. 

Buffalo Chicken Rolls // Loves Food, Loves to Eat | #foodiefootballfans

Buffalo Chicken Rolls
Be sure to read all the instructions before getting started. The dough has to thaw (overnight) and then rise, so account for the extra time. 


1.5 lbs boneless skinless chicken thighs, cut
into 3 chunks per thigh
salt, pepper, a pinch of cayenne
5 tablespoons butter
3/4 cup buffalo sauce (I prefer Frank’s Red Hot)
3 tablespoons brown sugar
1 loaf of Rhodes Frozen White Bread dough
3 green onions, thinly sliced
Optional: 1 cup Mozzarella cheese
Blue cheese dressing for serving

Follow the package instructions to thaw the dough. It takes several hours, even overnight.

Make the chicken: preheat oven to 425F, and spread chicken evenly in a baking dish. Sprinkle with salt pepper, and cayenne. Bake for 30 minutes.

Meanwhile, in a small saucepan, melt the butter, and stir in the brown sugar and buffalo sauce. Heat and stir until sugar is dissolved.

After the chicken has baked for 30 minutes, pour on sauce, and bake another 15 minutes. Remove from oven, and shred. If the dough isn’t ready, then refrigerate the chicken and reheat before preparing rolls.

Make the rolls. Place thawed dough in a lightly greased bowl, cover, and rise until doubled (approx. 60 to 90 minutes)

Deflate dough, and roll into a 12" x 18" rectangle

Spread evenly with chicken, and sprinkle with green onions (and cheese, if using)

Starting with a long end, roll into a log.
Cut the log into 19-12 pieces

Space rolls out evenly in a baking dish (if you want them to grow together, like in my photo, then use an 11x7 or 13x9 inch dish, or for individual rolls, space further apart on a baking sheet), and lightly flatten

Cover the pan, and rise for 60 to 90 minutes, until the rolls are puffy

Preheat oven to 350°F

Bake for 25 to 30 minutes, until they rolls are golden brown

Serve with a side of blue cheese dressing or dip

Wait, there's more! Check out all the game day recipes from the other #foodiefootballfan bloggers! 

Classic Potato Salad by Celebrating Family 
Chili Cheese Burritos by Love Bakes Good Cakes  
Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted
Slow Cooker Buffalo Chicken Sliders by Dash of Herbs
Mediterranean Seven Layer Dip by The Culinary Compass 
Chicks in a Blanket with Apricot Sauce by Mom's Messy Miracles 
Jalapeno Pale Ale Chili by Beer Girl Cooks 
Jalapeno Popper Pull Apart Bread by The Life Jolie 
Sausage Pepperoni Pizza Dip by Feast + West 
Baked Southwestern Egg Rolls by Family Food on the Table 
Mini Bacon Ranch Cheese Balls by Honey & Birch 
Cookie Dough Cheese Ball by Bread Booze Bacon 
Hawaiian Pizza Jalapeno Poppers by Love & Flour 
Meatloaf Sliders by Foodtastic Mom 
Wonton Taco Cups by A Mind Full Mom 
Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is 
Bean and Cheese Taco Bites by The BakerMama 
Monte Cristo Poppers by See Aimee Cook 
Chile Beer Sangria by Cake 'n Knife 
Low Carb Stuffed Crust Pizza by Sustaining the Powers 
Puff Pastry Pizza Bites by The Mexitalian 
No Churn Pistachio Baklava Ice Cream by Club Narwhal 
Roasted Jalapeno Poppers by Off the Eaten Path 
Buffalo Cauliflower Mac and Cheese by Hello Little Home 
Jalapeno Popper Chicken Wings by Around My Family Table 
Gluten Free Bread Sticks by What A Girl Eats 
Cheesy Beef Dip by Polka Dotted Blue Jay 
Buffalo Chicken Deviled Eggs by The Crumby Cupcake 
Greek Meatballs by Two Places at Once 
Baked Taco Empanadas by Simplify, Live, Love 
Cheese Sticks by Coffee Love Travel 
Bacon Wrapped Blue Cheese Meatballs by West via Midwest 
Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas 
Skillet Chicken Queso Dip by foodbyjonister 
Spicy Sausage Rolls by Peanut Blossom 
Protein Dark Chocolate Truffles by The Creative Bite 
Chickpea Pepper Cheese Poppers by Bucket List Tummy 
Maple Cranberry Apple Sangria by Order in the Kitchen 
Meyer Lemon Shandies by The Speckled Palate 
Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food 
Buffalo Chicken Eggrolls by Simple and Savory 
Pimento Mac and Cheese Squares by Lauren's Kitchen 
Pastrami Nachos by A Little Gathering 
Shrimp Ceviche Dip by Glisten and Grace 
Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla 
Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks 
Pulled Pork Stuffed Corn Dogs by Nik Snacks 
Easy Pepperoni Rolls by Me and My Pink Mixer 
Real Boneless Chicken Wings by Macheesmo 
Califlower Tater Tots by Living Well Kitchen 
Cheeseburger Naan Pizza by Shaws Simple Swaps 
Red Velvet Ginger Rum Balls by Cafe Terra 
Crab Rangoon by Brunch-n-Bites 
Sweet n' Spicy BBQ Popcorn by Life's Ambrosia 
Buffalo Chicken Rolls by Loves Food, Loves to Eat (hey, that's me!)
Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy 
Sriracha Hummus Pinwheel Sandwiches by Casa de Crews 
Simlple Meatball Sub Sliders by Loaves & Dishes 
Maple-Mustard Bacon Chicken Bites by An Oregon Cottage 
Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace 
Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

***
Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.
***
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Friday, December 16, 2016

Holiday Cookie Inspo

Chocolate Dipped Rosemary Shortbread // Loves Food, Loves to Eat My life right now:

  • A blazing fire and a sort-of-sometimes-but-not-really cuddly cat
  • Three sets of mis-matched battery operated tree lights (including one that only blinks and won’t stay solid) bc my first Christmas with said cat, 10 years ago, she bit into the lights and electrocuted herself and I’ve used battery operated ones ever since. 
  • Mariah Carey Christmas tunes 
  • Teavana white chocolate peppermint tea 
  • A (3rd) rewatch of How I Met Your Mother
  • Trying to ignore political news because: anxiety
  • Regretting every single time I go on Facebook because: political news/ anxiety, but doing it anyway
  • A pot of chili (usually with turkey, black beans, and pinto or white beans… never kidney beans bc Evan hates them, and only squash additions when he’s not looking) bc it’s all I want to make this chilly-chili weather season
  • My Favorite Murder podcast, all day everyday

Spice Cookies with Citrus Glaze // Loves Food, Loves to Eat It’s sounds like I’ve been really hunkering down, but I feel like I’ve barely been home lately, and I’m really craving some cozy couch time with a side of hot cocoa (wherein no one talks to me for a good 24 hours bc the introvert in me is maxed the F out and needs some quiet alone time to recharge). Three weekends ago was turkey day, two weekends ago we were down in my hometown visiting my ma and eating the most giant ribeyes ever at a neighboring town’s diviest ever dive-bar that serves huge amazing steaks + baked potatoes, and last weekend Evan and I were in SF meeting our squishy, precious, amazingly sweet, absolute doll of a new baby niece, Sydney Rose (we were also eating all the things, as one does in SF). Between those trips plus holiday parties plus work plus life plus fitness (just kidding, I haven’t worked out in like, 2 months… just adding that one in there, in the hopes it motivates me), I haven’t made one batch of holiday treats (actually, considering I haven’t worked out in 2 months, maybe the lack of Christmas cookies in my life is a good thing).

Peppermint Mocha Icebox Cookies // Loves Food, Loves to Eat BUT! In all disregard for my hips and waistline and also a pic I just saw of myself right before my wedding/ right after my dad passed away when I was a good 20 lbs less than I am now, sigh/ugh... I do hope to get some cookie baking in this weekend. So, without further ado, here’s some holiday baking inspo:

From the Loves Food, Loves to Eat archives:

SLICE AND BAKE CHOCOLATE DIPPED ROSEMARY SHORTBREAD COOKIES: I posted these ON THIS DAY last year, and they were so buttery, herbaceous, and chocolatey. Not too sweet, great addition to a cookie exchange or tin of mixed treats!

SLICE AND BAKE SPICE COOKIES WITH CITRUS GLAZE AND SEA SALT: Slice and bake for life because I’m so lazy and it’s just too easy. I even slice and bake my chocolate chip cookies now… but anyway, these little pretties are spicy and chewy and citrusy and make them.

PEPPERMINT MOCHA ICEBOX COOKIES: OMG you guys… I didn’t even mean to do this as I was pulling together this list, but here’s another slice and bake.

From around the interwebz:

CHOCOLATE COOKIES WITH SALTED CARAMEL BUTTERCREAM VIA DESSERT FOR TWO: Christina says these drop cookie sandwiches are super easy.. they’re not slice n bake, but I’ll take it. They seriously look so good… but also what about a tahini buttercream filling!?

GINGERBREAD THUMBPRINTS VIA LOVE AND OLIVE OIL: My mom made peanut butter blossoms every Christmas when I was growing up (ie: PB thumbprint cookies with a Hershey’s Kiss)… but it turns out, my sister doesn’t like the PB + chocolate combo (which kills me), so these might be a perfect replacement!

HOT CHOCOLATE COOKIES WITH TOASTED MARSHMALLOWS VIA THE CANDID APPETITE: cozy, cozy, cozy. These just make me wish it would snow already, and make me wish I liked winter sports. 

VANILICE VIA LITTLE UPSIDE DOWN CAKE: For starters, these little sandwich cookies are the cutest. And also, she keeps vanilla beans in her powdered sugar… genius. 

Unrelated... remember when I did this Home Alone Dinner + Movie post? lololuuulll. On my movie-watching to do list between now and Dec. 25: Home Alone and, because it's been awhile, Home Alone 2, Lost in NY, a full Wes Anderson marathon, and of course, Krampus, the Evil Christmas Elf. Happy wintertime holiday fun, friends! 
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Thursday, November 17, 2016

Holiday Pairing Party with DRY Sparkling!

Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingPartyTo celebrate the upcoming holiday season, we’re having a virtual Holiday Pairing Party! I gathered up a handful of other bloggers to virtually sip sparkly seasonal drinks and nibble on tasty holiday food pairings with DRY Sparkling’s new limited edition Ginger and Cranberry sodas (in big champagne-sized bottles!)! See below for the full recipe round-up, including my chocolate satsuma truffles and mini blue cheese bacon cheesecakes, plus details on how you can enter to win a DRY Sparkling prize pack of your own!

Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty
So... let's talk about holiday traditions. Trying to carry on with our holiday traditions after my dad passed away was rough. The first Thanksgiving and Christmas without him were brutal. We tried to do the same things, in the same places, but carrying on with those traditions without him there made the hole feel even bigger. So we’ve been switching it up! Breathing new light and life into our holidays has allowed me to enjoy and embrace happy memories of him, rather than just feeling his absence. This year, we’ll be doing Thanksgiving and Christmas at my sister and her husband’s house, for the first time ever! And on Black Friday, we’ll be going to a musical! I’m super excited, not necessarily to start new traditions, but to buck tradition all together. To do something totally fresh and new.

Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty
If you’re also wanting to try something new this holiday season, may I suggest adding a few pretty, holiday-inspired bottles of DRY Sparkling to your table, next to the wine and sparkling cider (and mixed with the gin and bourbon)? DRY Sparkling (a woman-owned biz in Seattle, holla!) creates culinary-inspired sodas made with natural ingredients and just a touch of cane sugar. DRY is great on its own, paired with food or mixed into cocktails. I’ve created two holiday-party recipes that pair with DRY’s slightly floral Cranberry and lightly spiced Ginger.

Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty First up: blue cheese bacon cheesecakes! These are inspired by a bite I had at Cochon555. Sweet graham crust, salty bacon throughout, and savory, creamy blue cheese. It’s like the perfect cheese-board in one bite! I’m pairing these little cheesecakes with Cranberry Dry, which is tart and slightly floral. And then for dessert, I threw all caution to the wind, ignored (almost) everything I read about ginger flavor pairings, and made smooth creamy dark chocolate truffles. I just loved the idea of dark chocolate and spicy ginger together. But, I didn’t want to totally pass on the flavor pairing ideas DRY sent me, so I added tangy Satsuma juice and zest. It’s like those chocolate oranges, but bite-sized! I recommend taking a bite of rich chocolate truffle, a bite of a fresh juicy Satsuma segment, and then a sip of Ginger DRY!

Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty
Before we get to my recipes, here are the rest of the Holiday Pairing Party sips and bites! Cheers!

Sips:

Bites:
Loves Food, Loves to Eat: Chocolate Satsuma Truffles & Blue Cheese Bacon Cheesecakes (below!)

*****

Giveaway has ended. 
DRY Sparkling Prize Pack Giveaway! You can celebrate with the new holiday flavors, too! Enter to win everything you need to fully enjoy DRY over the holidays, pictured below. To enter, leave a comment below (be sure to provide email address) OR head over to my Instagram, and leave a comment on the photo for this post, telling me about your favorite holiday traditions or fresh new ideas you have for the holidays! 
Holiday Pairing Party with DRY Sparkling! // Loves Food, Loves to Eat #HolidayPairingParty *****

And finally, here are my #HolidayPairingParty recipes! Enjoy! 


Mini Blue Cheese Bacon Cheesecakes
Makes 15 mini cheesecakes
Adapted from this recipe


Crust:
½ cup graham cracker crumbs 
1 teaspoon sugar
2 tablespoons softened butter
1 slice bacon, cooked and finely diced

Filling:
5 oz cream cheese, softened
½ cup crumbled blue cheese
2 slices bacon, cooked and finely diced
½ teaspoon honey 
Fresh thyme (about 1-2 sprigs worth)
½ cup chopped pecans, optional
Sliced fresh cranberries
Line a mini muffin pan with paper liners. 

To make crust, mix together crumbs, sugar, butter, and bacon (I threw it all in the food processor) until thoroughly combined. Scoop about 1 packed teaspoon of crumbs into each muffin cup, and then press/pack it down firmly (I used the back of a tablespoon to pack it down). Refrigerate for at least an hour, or freeze for 20 minutes.

To make filling, mix together cream cheese, blue cheese, remaining bacon, honey, thyme, and pecans (if using). Scoop a tablespoon of the filling into each chilled cup. Gently press filling (I used the back of the tablespoon again, wiping it down and wetting it lightly between each cheesecake), and then use an offset icing spatula or butter knife to smooth the top. Refrigerate until ready to serve, then top with sliced cranberries, and serve with DRY Sparkling Cranberry soda! 


Dark Chocolate Satsuma Truffles
Makes 10-15 truffles (depending on size)
Adapted from this recipe
These can be made a day or two in advance. To store, refrigerate on parchment paper in a sealed container, and let come to room temperature before serving. 

½ cup heavy cream
Zest of 1 large Satsuma (mandarin orange)
8 oz Bittersweet chocolate (at least 60%), 
chopped very fine (even grated or food 
processed would be best)
¼ teaspoon vanilla 
1.5 teaspoons Satsuma juice
½ cup cocoa powder 
Candied ginger 
Fresh Satsuma segments, for serving

In a saucepan, heat heavy cream and zest over low heat (medium low/low), until it just starts to simmer. Put chocolate in a heatproof bowl, and pour cream over it (straining if you don’t want the zest in the truffles). Cover with plastic wrap and let sit for 5-10 minutes, until chocolate is melted. Add vanilla and orange juice and, and stir to combine. Let sit to cool (to room temperature).

With an electric mixer or stand mixer, beat until chocolate is lighter in color, about 4 minutes. If it’s still too runny/soft to roll into balls, spread in an 8x8 dish and refrigerate until cool enough to scoop but not totally solid (about an hour). 

Add cocoa powder to a small bowl. Use a melon baller, small ice cream scoop, or cookie dough scoop to scoop chocolate into balls. Shape with hands if needed, and roll in cocoa powder to coat. Top with a shaving of candied ginger, and serve with Satsuma segments and DRY Sparkling Ginger soda!


*****

Note: I received free product from DRY Sparkling as part of this post and giveaway.  All opinions and recipes are my own. Visit DRY Sparkling to learn more about where to find the limited edition holiday flavors, as well as their other fun flavors like Fuji Apple and Juniper Berry! 

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Monday, November 14, 2016

Your Voice is Valid

Polignano a Mare, Italy \\ Loves Food, Loves to Eat

Later this week, I’ll be back to regularly scheduled food posts. But I can’t just jump back into recipes without acknowledging that my heart is breaking for this country, for our planet’s environment, for my targeted friends and neighbors who are currently living in fear, and for everyone else who feels gutted by what’s to come in the next four years and by the precedent that has been set.
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Friday, October 28, 2016

Halloween Weekend Things!

This crow keeps trying to get in my window at work... Happy Halloween weekend! I’ve got some Halloween bits and bobs for you, below! I hope everyone’s planning to do something fun and spooky involving costumes and candy. I’m hosting a little get together. The theme? Your favorite 90s sitcom…complete with 90s potluck food! Obviously I’m dressing up as the queen of 90s sitcoms, Roseanne. And I’m trying to convince Evan to go as her sister Jackie. BTW—one time I met Roseanne in a lobby in Vegas, and shouted out “I’M YOUR BIGGEST FAN!” and got my photo with her. NBD.
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