Hi there. We've had 6 inches of rain in the past 48 hours. It is really nice. I love the sound of it hitting the roof and gushing through the downspouts. There is comfort to being inside, warm and dry. As I begin my second year with Farm Girl Blog, I've decided to experiment with a new design and layout. This new template is just a slightly altered stock template offered by Google. The only glitch I have noticed so far is that sometimes when I open my website it is missing some elements. If you click on the Farm Girl Blog title at the top of the page it re-loads and the elements are present. If the words Farm Girl Blog are orange, that is as it should be. If not, please click on it to re-load page.
Thanksgiving is hands down my favorite holiday of the year. Just the fact that there is a holiday called thanksgiving is pretty cool. I love it for a number of reasons, not least of which is the fact that it has escaped commercialization for the most part. Our family had a lovely 5 days in western Sonoma County that included a traditional feast and jaunts to the beach where we enjoyed unseasonably warm, sunny weather.
spicy fennel almonds, cranberry sauce, turkey, roasted sweet potatoes, beets, onions, carrots, wine and chocolate truffles!
I made these as a gluten-free dessert option:
Well, whatever. I was going to post a recipe for a spicy pumpkin fish coconut curry I threw together the other night inspired by a visit to a Himalayan restaurant in Sebastopol over the holiday. That is why I lead with the pumpkin photo. But truth be told I took no notes and would be approximating and generalizing at every turn if I tried to share a "recipe" with you. But these truffles, on the other hand, are super easy and straight-forward with only a few ingredients so I will share how to make them, hereby firmly securing my new identity as a bit of a chocoholic. I swear this is a brand new development in my life. Isn't it fascinating how our food interests and passions can evolve and change throughout our lives?
Melt-In-Your-Mouth Dark Chocolate Truffles
6 oz. (1/2 12 oz. bag) semi-sweet chocolate chips
6 oz. (1/2 12 oz. bag) bittersweet chocolate chips
6 T. organic virgin coconut oil (your local health food store or here)(I think I will receive a discount coupon if you purchase anything through my links.)
4 T. water
1 t. vanilla (other options: 1 t. brandy, 1 t. rum, 1/2 t. almond extract)
pinch of sea salt
For rolling truffles: toasted shredded coconut, cocoa powder, crushed nuts (pecan, pistachio)
Note: I don't have a double boiler so I just use a stainless steel bowl set over a pan of simmering water.
Melt the chocolate and the coconut oil with the water in a double boiler or as described above while stirring until smooth. Remove from heat and stir in your extract and salt of choice. Transfer chocolate to a shallow bowl and let cool in refrigerator for 1 to 2 hours. Scoop into balls and place on parchment or waxed paper. At this point you can roll the truffles in cocoa powder to coat. When I am using coconut or nuts, I find that I need to warm the truffles slightly with my hands to get the coarser toppings to stick. Makes 18-25 truffles depending on size of scoops. Store in airtight container in refrigerator. Bring to room temp. before serving.
Virgin Coconut Oil, Gold Label - 1 quart
Let me know what you think of the new format. Good or bad....I'm not emotionally attached: )