The art teacher here Matt Brown made us the perfect ginger tea that I'm now addicted to. Here's the recipe so that you can become addicted too...
Another blog I follow posted this Cacao Truffle recipe and I knew I needed to try it. Who doesn't like to take on a fun new cooking project less than 24 hours before Christmas? These orange ginger sea salt truffles seemed to scream "I want to be Christmas gifts for your friends!"
I won't re-list or re-write the recipe from Smitten Kitchen you can go visit their website to grab the recipe. What I'll share are a few tips if you want to try it too.
Let me first say that Smitten Kitchen did not say this recipe was easy and it wasn't complicated per say but they didn't come out as pretty.
1) Raw Cacao butter: This is a fun ingredient I've never used. I believe in buying local, but I had to order this off of amazon as Deep Roots and The Fresh Market didn't carry it (nor did wholefoods although I wouldn't call them local).
2) The double boiler: I've always been intimidate to use a double boiler, turns out it ain't no thang! Seriously easy to use if you have the right tools. Luckily I borrowed my boyfriends.
3) Make sure you measure out everything in advance and have it ready to go as you start melting the cacao butter. Things get added quickly after you start melting.
4) Rolling: I think that after you heat up and mix everything together chilling the chocolate to roll it into balls is the most challenging part. I didn't get that quite right. Let me know if you are able to find the right consistency and how you did it.
Happy Chocolating... -Alisha
Let's just say today you completed your 500 hour yoga certification. We'll also imagine the cold you thought you were over reared it's ugly head again. You are hungry, you don't feel all that good, you want to celebrate and spend some time with your Tumbleweed. In that case and in this barn we cook together; tonight chili fit the bill. Tumbleweed and I both have our separate views on how things should be made; two separate recipes, but we are good at compromise. We merged two chili recipes in his little blue barn. We hope you will enjoy it as much as we did.
Ingredients: 1 large white onion chopped 5 cloves garlic chopped 2 carrots chopped 1 green pepper chopped 1 jalapeño chopped 4 sweet colored peppers chopped 1/2 habanero chopped 1 lb ground chuck 2 lbs sirloin cubed 1cup salsa 14 oz can Muirs Glen fire roasted whole tomatoes (add juice and cut tomatoes into cubes) 32 oz tomato juice 6 oz can tomato paste 4 cans kidney beans 2 cups Water sea salt ground pepper cumin chili powder chili flakes Cholula Sauce (season to taste) 2 bay leafs 2 Tablespoons olive oil
Optional for finishings: cheddar cheese Sour cream crackers/toasted bread
Grab your tumbleweed (he can help you chop!), Maybe pop open a bottle of bubbly and if you want the full effect of the little blue barn turn up any tune by Mos Def. Add olive oil to large chili pot, add onions sauté over medium heat about 5 minutes add garlic, chili powder, Cholula sauce, salt and pepper turn off heat. In a separate cast iron pan (preferably an old one given to you by your grandmother circa WWII) brown the ground beef and sirloin, salt and pepper meat. Then drain fat off meat. While browning meat add all peppers, carrots, salt, pepper and chili flakes to your onion pot.
Add meat to pot with onions and peppers. Now add tomato juice, salsa, Muirs Glen whole tomatoes diced with juice, water, tomato paste, kidney beans, and bay leafs. bring to a boil, then turn down to a simmer. Simmer for 45 minutes.
Put in a boil, add cheddar cheese, maybe and dollop of sour cream with a slice of toasted bread.
Recipe by: Tumbleweed and Alisha