Valentine’s Day Cake Truffles

Desserts | February 14, 2016 | By

Valentine's Day Cake Truffles

Happy Valentine’s Day!! Hailey here, after a long hiatus from the blogosphere. Business school has turned out to mean much more work than I anticipated, but with the internship recruiting season behind me, I am excited to have more time to blog. This is officially my first post since the beginning of fall semester, and I have to say I’ve really missed it! The longer I live in New York the more I feel that I am conforming to the NYC lifestyle which involves minimal cooking and lots of eating out, so I am going to make a conscious effort to reduce these bad habits. 

Last night one of my girlfriends hosted a “Gal-entines Day” dinner to celebrate love among friends. She cooked a fabulous meal, we drank wine, we watched Justin Bieber music videos…ok maybe I shouldn’t admit some of these things. But I was really excited to try out a Valentine’s Day Cake Truffle recipe that I sort of made up, but took inspiration from cake pops. I really don’t like cake pops very much — they are adorable but always taste way too sweet and dense. I started this recipe with my favorite white cake batter, but cut the sugar in half since I knew I wanted white chocolate on the outside. :) I also improvised a white buttercream frosting to condense the cake truffles a little bit and help them stick, but also added much less powdered sugar than typical icing. 

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Balsamic-Glazed Brussels Sprouts with Pomegranate

Main Dishes | February 1, 2016 | By

Balsamic-Glazed Brussels Sprouts with Pomegranate

A couple weeks ago, I read an piece by Tastemade that listed all the foods we should leave behind in 2015. On the top of that list was brussels sprouts. Though it may be true that brussels sprouts are a little overplayed (they appear on almost every gastropub menu in LA), I refuse to believe that the brussels sprouts trend is dead. 

My love affair with brussels sprouts has been years in the making. In fact, I even wrote about it in one of the first posts in this blog’s infancy. And though it’s been a while since I ate brussels sprouts for breakfast, lunch and dinner, I still enjoy a bowl every week or so.

I think why I haven’t gotten tired of them is because they are so versatile. Really. Their mild flavor acts as a vessel for a ton of flavor combinations. And, unlike other meals, brussels sprout dishes take only a few minutes to whip up and keep well in the fridge, meaning leftovers for days. With so many positives, why would you dare retire such a champion food item?

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