Valentine’s Day Truffles á L’Orange

I posted earlier about a variation on a theme from a wonderful – and simple – recipe for chocolate truffles.  The earlier variation was Peanut Butter Frangelico Truffles.

Truth be told, I made a lot of truffles today.  Three batches, actually.  I had a big ol’ truffle party in the kitchen, with chocolate dripping everywhere and smudged on my cheeks, too.  In addition to the peanut butter richness I posted earlier, I made the recipe exactly as written by The Irreverent Kitchen, and then an á l’orange version to utilize some of our 2016 citrus crop.

We are in truffle high cotton here at Glover Gardens.

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The peanut butter version, coated in dipping chocolate and displayed on a plate where I used a dry erase marker to leave the Grill-Meister a message with is Valentine’s treats

To make the Truffles á L’Orange, follow the simple and wonderful recipe from The Irreverent Kitchen, using Cointreau where it calls for a liqueur, and adding 1 tsp. of grated orange zest.  Then roll them in either cocoa or powdered sugar.  Of all the variations I created today, these had the most sophisticated taste.

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With three different chocolate bases and lots of finishes, these truffles all had a few things in common:  love, richness and exquisite taste

References

Copyright 2017, Glover Gardens Cookbook

 

Peanut Butter Frangelico Truffles

For the longest time, I’ve been meaning to make the truffle recipe from the post by The Irreverent Kitchen.  I didn’t get to it with my 2016 holiday baking, but finally had time today in advance of Valentine’s as a gift for the Grill-Meister.  They were terrific!

Because it’s how I roll, I made two batches, one with the original and one with a variation – and it worked!  The Grill-Meister loves peanut butter, and thus the Peanut Butter Frangelico Truffles were born.

Visit The Irreverent Kitchen for the original recipe, and if you’re interested in my variation, use Frangelico for the liquor, and add 1/2 cup peanut butter after the chocolate and butter are melted.  Then dip them in melted dipping chocolate (the kind you would use to dip strawberries) and top with either sea salt or Heath Bar (toffee and chocolate) bits.  I highly recommend making both the original and a variation – there’s never a problem having a double batch of chocolate truffles.  (Some of ours are going to a friend’s house this evening as our contribution to dinner.)

YUM!  Happy Valentine’s to you and yours.

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Note:  you can use a dry erase marker to write your love note on a plate, like my “be mine” above

Baking with Myrna Loy and William Powell

Christmas Eve is tomorrow!  Today’s the day that I stay home, get caught up on wrapping gifts, and bake, bake, bake.

I have a small TV in the kitchen, and it is almost always tuned to Turner Classic Movies (first choice) or the TV Food Network (distant second).  Movie classics I first saw with my Dad 30+ years ago (when they were already old!) keep me company while I turn out the family classic recipes.

myrnaloy-v1-f1_113020161047I’m in luck today because Myrna Loy is the Star of the Month and the lineup presents her in back-to-back features with William Powell, all day long.  Woohoo!  (It’s the little things.)  Did you know that these two stars made 14 movies together?  I have always been a fan of the Thin Man series but didn’t realize how many other times they were paired up, mostly for comedies, but with a few dramas in the mix.  They’ve started already this morning with a crime drama, Manhattan Melodrama, which also stars Clark Gable.  Heaven.

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I’m all giddy because my mother-in-law is hosting the annual Christmas Eve appetizers and stocking fest and I’m only responsible for desserts, a great balance since the Christmas Day shindig and feast is here is Glover Gardens.  My Friday kitchen lineup is below.

Raspberry-Nut Christmas Bars, which are my mother-in-law’s favorite, a really nice combination of salty and sweet.

Raspberry Nut Christmas Bars

I like to serve these Raspberry-Nut bars at holiday parties with decadent partners, like drams of Chambord (raspberry liqueur).

Cranberry-Walnut Chocolate-Covered Cookie Mountains, luscious chocolate-chip cookies made decadent by dipping them in chocolate post-baking, a close second in my mother-in-law’s estimation.  (Recipe not published yet, but maybe after today’s batch.)

The dressing.  Even though we aren’t having turkey this Christmas, the dressing is a MUST.  It could be a meal in itself.  I’m going to try to finalize the recipe and publish it.  Family recipes that are made with muscle memory because you’ve done it dozens of times are the hardest to document, don’t you think?  Like trying to tell someone how to tie a shoe without demonstrating it.

If I have time, these truffles from The Irreverent Kitchen blog.  Don’t they look good?  Alicia, who publishes the blog, says they are really easy.  And it looks like fun.  I think I might be able to wangle a little help with them from the millennials who have decamped at Glover Gardens for the duration of the Christmas holiday.  (We are filled with joy to have a full house this year.)

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Photo from The Irreverent Kitchen

What are you doing today?

Copyright 2016 Glover Gardens Cookbook