This recap is going to be a little bit different. I'm going to show, not tell! A picture is worth a thousand words. (Come on... one more cliche....) Oh! Show me the money!
No, wait... that's not one....
Anyway, the theme for this month's Sugar High Friday, hosted by the gorgeous foodblog Coconut Chutney, is "flower power." So of course I had to make my semi-famous lavender truffles! Besides, I have owed this one chick truffles for... about two and a half years. She is SO PATIENT.
Like a lot of recipes, this one just sort of happened. You know, you find a recipe, you make it a bunch of times, you sort of forget how it goes and get the wrong amount of cream, you look at your other recipes and start to wonder why they all ask for totally different amounts of cream, you stand at your laptop trying to find the original recipe on Epicurious even though you are standing literally ten feet from where you keep the recipes, you give up and realize you are actually only SIX feet from the cookbook shelf, you dig through it all but now you can't find the original recipe there either, you find a different recipe for mint truffles and use that, but you don't feel like waiting for the lavender to steep so you just simmer it for ages and you want to make more so you add more cream than you probably should and you forget the vanilla completely....
Bang, new recipe! (And damn Emeril for ruining "bam!" for the rest of us. New recipes make a "bam!" sound, damnit!)
My laptop comes with a camera, so I made an Intrepid Photo Documentary of the process. Ingredients:
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