To start off a week straight of cake recipes, I’m proud to share my “Blood Orange Truffle Torte” recipe!
This recipe made its debut in the February issue of Plymouth Magazine, where it was not only featured in a several page spread, it starred on the cover!
This cake has been a favorite offering of Celebration Generation since its creation, and has earned many rave reviews by those who’ve been served it – including the guests of the Goth Wedding that we blogged about a while back!
It’s also one of the many cake recipes featured in Evil Cake Overlord, coming out on April 30th!
Blood Orange Truffle Torte
2 ½ cups Cake flour
1 cup cocoa
2 1/4 cups Sugar
2 Tbsp Baking powder
1 ½ tsp Salt
3 ½ oz Instant vanilla pudding mix
1 ½ cup Water
1 ½ cups Butter, melted
2 Tbsp Pure vanilla extract
Blood Orange Swiss Meringue Buttercream:
And here we are, the final day of my “blood orange plus cranberries” candy making freakout! If you missed the past few blog entries, be sure to check out our recipes for Blood orange cranberry toffee, Easy blood orange cranberry white chocolate fudge, and TRADITIONAL blood orange cranberry fudge. Whew.
Today’s recipe is very similar to Friday’s recipe, but ends with a very different flavor profile. Again, this one takes about 2 minutes to make – let’s get to it!
If haven’t read yesterday’s post yet, you should. It gives a bit of background info on the next couple days worth of recipes… basically, all a love letter to Blood orange essential oil! Today, I’ll be sharing my recipe for blood orange cranberry white chocolate “easy” fudge.
Now, there are two main types of fudge. It doesn’t have anything to do with flavor, it’s about base ingredients and technique:
Easy fudge takes about 2 minutes to make (aside from the time it takes to cool and set), and just two base ingredients: Some type of chocolate, and sweetened condensed milk. You melt them together, add some flavorings, and let it set. DONE.
Traditional fudge takes a little more time and effort, and completely different base ingredients: sugar, corn syrup, milk and butter. You cook it to a certain point, allow it to cool, beat it, THEN let it set.
Today we’re going for an easy fudge, tomorrow I’ll be posting a traditional fudge recipe. As mentioned yesterday, they’ll both be flavored with blood orange essential oil and cranberries – a favorite combination of mine. What can I say, I was on a kick! Let’s get to it… (more…)
So, it’s officially fall! All over Twitter and the blogosphere, people are talking about getting back to baking. It’s always fun to see what everyone’s up to. However, as someone who bakes year round, fall means something else to me, culinarily speaking – it means CANDY MAKING season.
Sure, it’s easy to make candy year round.. I just don’t, really. In the fall, you not only have the pretty colors and crisp air to inspire you.. you have references to Halloween – some subtle, many not! – all around you. Fall is when we here at Celebration Generation start looking forward to our annual Halloween trip out east, and plan trips to pick apples. Mmm freshly picked apples. Mmm freshly picked apples, dipped in molten, flavored sugar. Yum. Have you tried making candy apples at home? If not, click that link – our recipe is easy and tasty!
Well, I went on a candy making binge this past weekend, and will be sharing the recipes with you over the next few days. 3 different styles of fudge, plus one toffee… all flavored with blood orange essential oil, and crammed with sweetened, dried cranberries!
Blood orange essential oil is my favorite flavoring, by far. It’s the oil pressed from the peels of blood orange rind – not an alcohol infusion, such as vanilla extract. It’s sunny, it’s potent.. and it’s pure awesomeness. Yes!
If you don’t have blood orange essential oil on hand, I highly recommend ordering some online. A quick Google search yields a ton of results for ordering online. I now order bulk from a wholesaler, but when I first played around with it, I ordered small bottles from Anabell’s Escentials on Ebay. Good stuff!
Anyway, let’s get started!
If you saw yesterdays’ blog entry, you have already had a preview of the kind of yummy, twisted thinking that an unfortunate fall ended up inspiring. This is the second half of that epiphany: Ladies and gentlemen, I present you with Hop Flavored Dark Chocolate Truffles!
While this recipe isn’t actually in my recently released cookbook, “The Spirited Baker: Intoxicating Desserts & Potent Potables“, it gives you a bit of an idea of the kinds of things we have featured in it. Well, aside from the fact that this has no actual alcohol in it. Oh, and that we don’t actually use dried hop cones to flavor anything in the book…
Yeah, ok, it was just a shameless plug. If you enjoy my crazy awesome recipes and blog, you should totally buy it!
|Fan of hops? You’ll LOVE my latest cookbook, Hedonistic Hops!
Hops are prized for their ability to impart varied, complex flavours to beer… but did you know they can also be used culinarily? While hops may seem like a bizarre or exotic item to cook with, it’s the same as using other herbs and spices in your kitchen… you just have to know what to do with them. Appetizers, main dishes, beverages.. even desserts can be uplifted with hops!
Even those who are not fans of beer will love the unique flavours that various types of hops can bring to their plate. Floral, earthy, peppery, citrusy… Cooking with hops is a great way to expand your seasoning arsenal!
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.
Recently, I saw some Hershey’s Sugar Free chocolate chips at Walmart, decided to mess around with them to come up with a sugar free truffle.
Each bag of chips is 8oz, 15 servings per bag (but it makes like 20-22 truffles). Each of their servings have:
Total Carb – 9g
Sugars – 0g
Maltitol – 7 g
Final carb count on these truffles will depend a lot on what you roll them in, but here we go!
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