You could also title this post: Yummy Chocolate Stuff for Ice Cream, or Exploring the Many Uses of Coconut Oil and Chocolate. Basically, coconut oil is awesome because you can melt it and make tasty treats, then let it cool to room temperature and it hardens. But, it isn’t as unhealthy as other “hard-at-room temperature” fats. I have been trying to use it different ways to explore its properties. There is a slight coconut flavor with it, but if you add enough other ingredients, you don’t notice it (in case you don’t want coconut-flavored everything).
Yeah, that sounds like heaven, doesn’t it? Many moons ago, it would not have sounded as good. I hardly ever cooked with salt. It was something I would bake with, but even then I would try to use the smallest amounts possible. Then I discovered my big Salt Lover. Both as it reads, and the fact that I love my husband. I apparently usually smell like chocolate (I use cocoa butter body lotion) and he usually is salty (he loves his Utz potato chips). They say salt is necessary for life, and he is certainly necessary for mine. Today he is another year older, and although he may not like having to add another year to his age, I am perfectly happy adding to our time together.
So, to K, my lovable salt-loving husband: you taught me to be a little more ok with salt in my cooking (everything in moderation, I suppose), but you also bring the sweetness. For you, I share this recipe. Perfect for ice cream, brownies, cookies, spoons…you know, whatever can be dipped.
You’re getting a post a day early, in preparation for the weekend. For those of you waiting to have treats until after Lent, well, I think this should be one of your first to have. When I made my list of goals for the coming year of blogging, I never realized that I would knock so many items off so quickly! This recipe handles the “Homemade Twix Bar” item. I might make another version of these, but these were very good! The bars satisfy both sweet and salty, which helps with you not needing as many…maybe?!
I had been wanting to make these for awhile. When I went to Trader Joe’s to stock up on cookie butter, I was disappointed that they only had the crunchy version, but it ended up being really good!
It was weird when I realized that I had not made marshmallows in a really long time, even though I had loved them! This recipe is a new one for me, and I had to make a few changes as I went to make it work. I think the corn syrup ones are easier to make, but if you want to go the non-corn syrup route, then here you go. I want to try making chocolate ones again, and I might try them with this method. Or maybe coffee ones…or mint…?
I was enjoying a beautiful Seattle day, which means wandering around farmers markets, going into little shops, etc., when we decided to make our first visit to a store called Book Larder. What’s great about them is that they only carry food books! I was in heaven browsing the books. One of the first ones I saw was “SprinkleBakes” and I was excited. You see, I had just started following her on Twitter and through her blog, so I had remembered her saying there was a book, but didn’t really think much about it at the time. At the store, I was able to look through it and I saw so many things I wanted to try. I am not a very good “let’s make things pretty” baker, but this book inspired me to try. Plus, she gave lots of hints and clear steps that made it easier to see how to do it. My husband got it for me and I was happily reading it the whole way home.
I have made fake chocolate truffles before and thought I was super awesome. This time around, I wanted to make something special for my husband, so it needed to be the real deal.
Chocolate truffles coated with tempered chocolate…without losing your temper. Once you learn how to temper chocolate, you can use it to coat other things, too. Tempering is nice because it is what gives your candies a snap when you bite into them, it keeps longer at room temperature, it looks prettier (shiny and smooth!), and it’s not super hard. I recommend it when you are making candies. I don’t think you need to do it all of the time with chocolate, but it’s great for truffles.