Shaved Asparagus Salad with Poached Eggs

Spring, so we meet again… I’ve been looking forward to your arrival for quite some time. I believe that since the conception of this blog, I have had plans year in and year out to make a quintessential spring dish, one that highlights the ingredients that only the months of April and May can provide at their peak and full glory. But sadly, each spring seems to pass by in a blur, leaving my belly and this blog empty of English peas and ramps.

Cheddar and Black Pepper Biscuits with Spicy Sausage Gravy

I want to be the mom that makes the world’s best biscuits and gravy. I want my biscuit making skills to be that of which legends are made of, a tale that my children will spread far and wide, allowing my name to live beyond my years. Yes. I have (unreasonably) high expectations for myself and these biscuits. But I have a confession: I have never made homemade biscuits. Unless, of course, you consider drop biscuits made from the likes of Bisquick powder homemade? I didn’t think so…

Lemon Bars

I’m still trying to figure out if I’m more of a sweet tooth or salty fan. You would think I’d have that figured out by now. The thing is I’m pretty sure I like both equally. There are times when I down right crave a bag of salt & vinegar chips. Then again, there are also days when nothing else will do but a heaping scoop of Bluebell Banana Split Ice Cream. (Have you had this flavor of ice cream? No? Do your self a favor and go to your nearest grocery store and buy some NOW. It’s life changing).

The days that I do crave sweets, I’m often torn between satisfying myself with something chocolate or fruity. Do I want a dessert that’s more rich and substantial or do I want something lighter and perhaps a little tart? That’s often my predicament. Decisions like this make for quite the stress filled life, I know.

12 Days of Goodies- Day 4: Chocolate Ganache Truffles

As much as I love sweets and trying new and different baked treats, I always come back to the tried and true chocolate. Sometimes, when that hankering for something sweet kicks in, nothing can hit the spot like a good piece of dark chocolate. And I don't particularly mind what vessel that dark chocolate comes in, be it a liquid, a bar, or candy coated. But there is something slightly better than pure dark chocolate. Chocolate mixed with heavy cream, thus creating one of the most heavenly things on earth... ganache. The word alone drips with decadence. So when I went in search of that perfect bite of chocolate, I immediately turned to Ina Garten. Of course, not to my surprise, I was able to find a recipe for chocolate truffles that seemed as easy as they did delicious. I am usually game for a challenge in the kitchen, but when you sign up to bake something 12 days in a row, taking the easy road every now and then only seems sane. But come to think of it, simplicity and chocolate really go hand in hand. Chocolate is often best enjoyed in its natural state, without all the fuss.

Chocolate Ganache Truffles

Recipes (slightly) adapted from Ina Garten, courtesy of Food Network

Ingredients:
1/2 pound good bittersweet chocolate (I used Ghiradelli)
1/2 pound good semisweet chocolate (I used Ghiradelli)
1 cup heavy cream
2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
confectioners’ sugar
sweetened cocoa powder

Other optional coatings:
toasted coconut
toasted, chopped almonds, peanuts, or hazelnuts
chopped toffee bits

Directions:
1. Chop the chocolates finely with a sharp knife, or in a food processor. Place in a heat-proof mixing bowl.

2. Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Cover and chill in the fridge for at least 1 hour.

3. Mix about 1/3 cup confectioner's sugar with 3/4 cup sweetened cocoa powder in a shallow dish. With a melon baller or small cookie dough scoop, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to make it round. Roll in the confectioners’ sugar-cocoa powder mix, or try one (or all!) of the other optional coatings. Store rolled truffles in an airtight container and they will keep for weeks in the refrigerator, but serve them at room temperature.

Makes bout 35-40 truffles