espresso truffles


I made these for my brother’s engagement party last weekend. Soooo goood. Though most of you know that I am a sucker for coffee and chocolate. How can you go wrong?

So rich, so good, and so excited for my brother!

  • 16 oz dark chocolate (chopped)
  • 1/3 cup heavy cream
  • 2 shots freshly pulled espresso
  • 1 teaspoon vanilla
  • cocoa powder (for finishing)

Heat cream to a simmer. Pour chocolate into a heatproof bowl. Pour (heated) cream, espresso, and vanilla over chocolate, let sit a couple minutes. Stir to completely combine and silky. Pour into into a 8×8 pan, chill for 2 hours or until hard.

Roll chilled chocolate into teaspoon sized balls. Roll in cocoa powder. Keep chilled until ready to serve.




the merging of two & asparagus, and poached eggs on toast

So as most of you know, I have another blog, a food blog. I created it when I was at home 99% of the time. And that is no longer the case, working two jobs, among other things (oh yeah I am still in school). I just don’t have time to come up with a new weekly post, the blog has been slowly dyeing so I am merging my phohography, and food blogs. All photos, and recips will be posted here at

It’s kinda like WordPress just gave birth to Siamese twins.

Anyway. I do have something to share with you… Asparagus, and Poached Eggs on Whole Wheat Toast.

Ok, that’s all for now my dears,



(I served two eggs per person, you could do more or less)

  • 8 eggs
  • 4 servings good quality whole wheat bread
  • 1/2 onion, sliced
  • 1/2 pound asparagus snapped in half
  • olive oil
  • salt
  • pepper

Cook the asparagus in enough water to cover the bottom of a fry pan. Cover and simmer until almost tender.

Drain any excess water, and onion, drizzle some olive oil, and sate until and completely tender.

Poach eggs in two or three inches of simmering water, cover and cook until whites are solid.

Toast bread. Butter.

Layer asparagus/onions on toast, place egg on top. Salt, pepper, serve. Yumm.

(serve with orange juice, of corse!)