Wednesday, December 24, 2008

T is for Truffle and V is for...

Vegan Truffle! I know what you're thinking the two words should never be in the same sentence together evah, I agree or should I say I would have agreed. However, after trying these little balls of deliciousness I strongly disagree. I love that they don't have cream or a cream substitute. The "cream" that you end up making looks like cream and taste like a nutty cream. It's really good.

Don't be afraid of the ingredients or the method just trust me and you won't be sorry. I rolled mine in cocoa powder and crushed toasted almonds. The crushed toasted almonds were my favorite. I also rolled some in crushed heath toffee pieces but I didn't really care for it. Anyway, enjoy! Oh and you can't even tell they are vegan. Since people can be a little weary of anything vegan my policy when it comes to these truffles is don't ask don't tell. Oh and one batch makes a boatload I scooped the balls with a teaspoon measuring spoon and it made a ton!

Delicious Vegan Truffles
courtesy of: Recipezaar

3/4 cup raw cashews
3/4 cup cold water
1 lb bittersweet chocolate
cocoa powder

1. Put cashews and cold water in a blender and blend at high speed for 1-2 minutes (yes a long time).

2. Scrape the sides down and blend again until the mixture is the consistency of heavy cream.

3. Meanwhile, in a double boiler heat the chocolate until it's all melted.

4. Cool the chocolate until it's comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you'll create bubbles).

5. Cool in the fridge for 2 hours (to set).

6. Take out a small ball, roll in cocoa powder and store in fridge/freezer.

7. Repeat until done.

P.S. Soak the cashews in the cold water in the fridge for about an hour and you'll get a better consistency to the mixture.

Monday, December 22, 2008

Cooking w/G-Money: Pink Yink Ink Drink!

When G-Money first learned how to read she learned by reading Dr. Seuss. When she could successfully read a Green Eggs and Ham from cover to cover I decided to reward my favorite lil' chef with a gift; Green Eggs and Ham Cookbook. Well G-Money has been dragging this little book around, for what seems like forever now, dying to make something with her awesome Aunt. Unfortunately for little G-Money her awesome aunt has been in college hell and has not had the time to devote to cooking with G-Money.

Well that all changed this past weekend when G-Money came over and we made Pink Yink Ink Drink and watched Horton Hears a Who. It was a Dr. Seuss extravaganza!

As for the recipe it was soooo easy to make. The only thing I would change would be to use fresh berries because it was a little sour as you will see. One more thing, I would like to apologize in advance that G-Money isn't wearing her signature apron but I finally had the chance to give her the apron Ryan and I bought for her at Pike Place Market in Seattle and she decided to wear that instead.

Pink Yink Ink Drink!
source: Green Eggs and Ham Cookbook

1/2 pint fresh or 1/2 cup frozen blackberries, thawed
1 cup milk
6 fresh strawberries, green tops removed, or 1/2 cup frozen, thawed
1 teaspoon honey


1. Put the blackberries in a blender and puree them.

2. Pour into a large glass.

3. Put the strawberries,

the milk,

and honey in the blender and blend.

4. Strain the mixture, optional. (we didn't do this but would definitely do it next time)
5. Pour the strawberry mixture carefully on top of the blackberries.

Unofficial Step 6: taste directly from the source to make sure it's all good.

And now for our first sip and the verdict is...

oooooh a little bitter, not gonna lie...
But overall after a little clever stirring, or should I say a lot of clever stirring, we deem this drink Pink Yink Ink-tastic!