Guylian Artisanal Belgian Chocolates-Review and GIVEAWAY(CLOSED)

Uhhhh, wanna talk about chocolate?

Yeah, I thought so. 

I was lucky enough to get a FANTASTIC array of artisanal Belgian chocolates from Guylian. And oh man....SO GOOD. We're talking creamy, luscious chocolate and the most amazing hazelnut filling. TO DIE FOR. Not only that, but the chocolates are seriously the prettiest I've ever seen. I already gave some away as gifts at a party and intend to put together a wine & chocolate Christmas present using that gorgeous already wrapped chocolate box you can see above.

Here's what I was given to try and my thoughts:
Guylian Chocolate Truffles: Ok, so these are marbled with 100% pure, silky smooth, milk, dark & white Belgian chocolate, filled with Guylian's signature hazelnut filling (the original recipe of Guy & Liliane, their founders). They slow roast and caramelize fresh Mediterranean hazelnuts in small-batch copper kettles and then crush and blend them with rich & creamy Belgian milk chocolate. And they taste like heeeaven. I'm so obsessed with that filling.
Guylian Individually Wrapped Chocolate Truffles: These are exactly the same as the other chocolate truffles, but they're individually wrapped. Which means you can take some truffles with you wherever you go! Hooray!
Limited Edition Guylian Vanilla Cream Truffles: Marbled white & milk chocolate seahorses (so cute btw, and actually symbolic of a really cool cause Guylian sponsors, Project Seahorse), and filled with silky white chocolate vanilla cream truffle. I really love the vanilla filling, it just tastes expensive in the best way.
Guylian Extra Dark Chocolate Truffles: These are hands down my favorite. Probably not surprising since I prefer dark chocolate. And I'm obviously not alone, they've been awarded the European Three Star Superior Taste Award 2010 and were recognized with a near perfect score for their intense and balanced taste, and lingering flavor. They have a 74% dark cocoa shell with Guylian’s extra dark chocolate truffle center. Like the original, this signature hazelnut truffle filling is made in small-batch copper kettles exclusively by Guylian Master Chocolatiers. Are you sold yet?
Guylian No Sugar Added Dark Chocolate Bar (54% Cocoa) and No Sugar Added Milk Chocolate Bar: Ok, sometimes you wanna get your chocolate fix but maybe need to cut down on the sugar-these bars are your friend. Yummy nummy Belgian chocolate without added sugar-Guylian guarantees these bars to have the same taste appeal as premium Belgian chocolate bars. They are made with Malitol, which is a pleasantly sweet alternative to sugar that doesn’t sacrifice taste. Sounds good to me!

Now, what exactly makes Guylian Belgian chocolates so scrumptious?

• They're crafted and produced and imported from Sint-Niklaas, Belgium.
• Belgian chocolate uses 100% pure cocoa butter with a melt-point that allows the chocolate to melt perfectly in your mouth.
• Belgian chocolate is processed, known as conching, to a maximum fineness resulting in a dreamy, creamy chocolate texture.
• Belgian Chocolatiers strict adherence to true old world artisanal craftsmanship and time-honored Belgian chocolate-making techniques.

And that's just the touching the surface on the exceptional quality of Guylian Artisanal Chocolates-to learn more about their quality click here.
Now...you want some, right? Check out this link to find out where you can buy it.

OR...see if you can win yourself some in this...

GIVEAWAY 
(CLOSED)
The winner is Janet, who said "I can't wait to try the no sugar added dark chocolate!! Completely guilt free!" CONGRATS JANET!

Butterfinger Fudge Cookie Bars

So, the school season is upon us. I know many of you are either in school, or have children in school, so your whole lives are totally different right now than they were a month ago. It's so crazy for me to realize it's been 4 years since I started a new school year. 6 years since high school. Gah! I feel old. But I still have very distinct memories from those school years. Here are some things I learned: 

• Don't bring baloney and peanut butter sandwiches to school. It's weird and the other kids WILL mock you.  
• If you do something consistently, that will become your thing and reflect on you. My hair was oftentimes in a ponytail so I was told that I was essentially Patty from Grease. Because she always had a ponytail.
• Some kids will eat paper...and somehow that will be viewed as OK and cool.
• Popular groups form earlier than you may think. 3rd grade for my school-and it was a like, conscious effort. While it formed I asked if I could be in it and was told, no, because I had a Barbie lunchbox.
• Girl Scouts are fun. If you're a girl, JOIN! They're especially fun if your mom is a troop leader.
• Even though you may not be able to tell it at the time, some of these friends you have, you may end up like...adoring in the future. One of my main grade school friends who, I thought, was drifting away from me and thought she was too cool, and then transferred to a different high school. I thought that was the end for us. But then she moved to NYC and now we're really close and we have tons of fun getting all nostalgic about the old days. A ton of my mom's close friends she's known since grade school too. Craziness.
• Treats in lunchboxes=best part of the day.

Now, I don't have any little ones BUT I do have a boyfriend whose lunch I pack for him to take to work. And he so rarely makes a specific request for treats. But after I shared a photo on my facebook page of these bars from Shugary Sweets, he texted me saying "Can we please have those?" Of course we can honey. Next trip to the grocery store I got some butterfingers and then voila! Whipped these beauties up!

And then they went in the lunch.

I mean...these were also totally gobbled up at home. By me. As per usual. One thing that isn't very normal for me is-I think these tasted much better chilled. Yeah. I know. Crazy! But seriously, pop these in your fridge. You'll thank me later.

So, what are we working with here?

We have a thick, chewy, peanut butter cookie base, topped with ooey gooey chocolate fudge, and then a wonderful top crust of Butterfinger candy bars. MMMmmm!! I don't know about you guys but I LOVE Butterfingers. I mean they're pb and chocolate. I remember being obsessed with them when I was young and constantly picking em out of my teeth...tell me you don't know what I'm talking about :P.

WORTH IT.

Dark Chocolate Peanut Butter Pecan Truffles

There was a silly time where I didn't think I liked any nuts, except for peanuts. Especially not in my sweets. But then, I discovered the wonderous chocolatey magic of Max Brenner's. In their gift shop (which is where I tend to hang out while waiting for a table) they'll give you a free sample of chocolate covered caramelized pecan truffles or some such and so, that first time, I tried it. Why not, right? It's free!

Fast forward 4 and a half years and those pecans have turned me into a con artist. I crave those little pieces of pecan heaven-the delicious chocolatey treats that made me completely change my mind about nuts (get your mind out of the gutter!) When I find myself in that gift shop, I get my free sample. I linger. I try to go to a new sales person for another one. Did they leave the sample jar unattended? I grab a handful. Yes...I'm pretty much the Bonnie half of Bonnie & Clyde of free chocolates.

*phew* glad to get that off my chest. My secret shame is safe with you guys, right?

So when I saw this recipe...it reminded me of those treats that turned me so villainous. Although they're pretty different...still good. AND bonus points-it's candy, so no baking. Which means no turning on the oven. Which means no melting in the NYC August I-only-have-a-window-air-conditioner-and-its-in-the-living-room-and-can-only-do-so-much-especially-because-electricity-is-so-effing-expensive heat. These little beauts are best served chilled.

Now, warning...these pecan truffles are messy. See that cocoa power? MESSY. Gets all up on your hands and everything it touches. But is a little extra messy chocolatey powder really such a horrible price to pay? I say worth it. Because you know what you get in return? Sweet, delicious, chocolatey, not overly sweet (or bitter) candies with a nice solid feel of firm, velvety chocolate when you bite in, followed by the lovely crunch of pecan. 

And you know what? They're not too bad for ya either. Sweetened only with honey. The only fat comes from good fats coconut oil and a smidge of peanut butter and well...pecans. And chocolate is super full of um...antioxidants and what not...yeah?

Finger lickin' good.

Chocolate Chip Cookie Dough Truffles

I know I already complained on Monday, but (and Michael will vouch for this) I'm a bit of a whiner.

So excuse me while I whine about the fact that I STIIIIIL DO NOT HAAAAAVE THE COOKIE DOUGH LOVER'S COOOOKBOOOOOOK! It's not faaaaair! whyyyy?! WHY DON'T I HAVE IT?!

I love the blog Love & Olive Oil and when I found out Lindsay (the lady behind L&OO) wrote a cookbook ENTIRELY ABOUT COOKIE DOUGH it became my #1 must have item. 

Then time passed. More time. And then some more.

And I still do not have it. It's like...probably a crime against nature.

I mean, I've been pretty clear about my cookie dough obsession, yeah? Remember that recipe for eatable cookie dough? Or those peanut butter cookie dough brownies? MMm or those chocolate chip cookie dough balls. The only reasons more of such recipes haven't graced this site is because I'm just so depressed over my lack of cookbook.

Luckily, a few of the recipes from that much desired cookbook have found their way onto the internets. This recipe is one of those recipes. Cookie dough truffles. Oh yeah. 

As I was just typing that line...I had major deja vu. Have you ever had that? So crazy. I literally dreamed like a whole moment of time, and I dreamt it last night and it happened today! Weeeird. 

Anyway, sorry, back to cookie dough. These truffles are great for multiple reasons.Obviously...they're cookie dough...covered in chocolate. WIN. And, no bake, awesome for summertime! And they're so little you can just sit down and pop them in your mouth one by one and then you look down and....

...oops, they're all gone. :)

Guest Post at Whipped Baking--Peanut Butter Pretzel Truffles!

Today I'm guest posting at the FABULOUS Whipped Baking! The writer, Kristina, and I have become fast friends and I was thrilled when she asked me to guest post on her gorgeous blog while she is visiting NYC (here!). She features tempting treats-but with a healthier edge, you guys should absolutely look around and check her stuff out when you go over there. It's one of my favorites, and I am so excited that I am lucky enough to be guest posting. So, if you want to check out her wonderful blog, and the recipe for those delicious peanut butter pretzel truffles (so addicting--you will seriously eat 10 before you even realize what you're doing), hop on over there! Tell her I say hi! :)

Dark Chocolate Truffles (UPDATED PHOTOS)

 Ugh. Again. Sorry about the pictures. I'm trying to get all of these pre-new camera photos used up because, you guys, I have so many pretty pictures to share with you. I promise. Also, if/when I re-make recipes I've already posted, I will steadily replace photos with...better ones.

Also-I seem to be incapable of making pretty truffles. It's unfortunate. I'm quite sad about it. Perhaps this will get better with time and practice? Only time will tell.

((Update 2/22/13--FINALLY replaced the pictures with better ones! Using a melon baller really helped the appearance of the truffles too.))

And-this blog is consuming my life. I'm pretty certain I spend more time doing stuff for this than I do acting most of the time, and don't get me started on the fact that when I'm forced with the dilemma of "Should I clean the kitchen today or do some blog stuff?"-well, let's just say that kitchen is in dire need of a good cleaning. I am not complaining though-I love this! Sure, whenever I talk to people I have exactly 3 topics of conversation (Michael, acting, and food), but...I think food is really interesting! So...yeah. Plus, it has gained me some respect from my super sexist father's side of the family (not exactly the reason I'd want behind respect but...eh whatever.)

Anyway-dark chocolate is healthy for you. It releases endorphins and is an antioxidant and...you know...I'm sure if you google it the internet will tell you many more wonderful things about why you're totally justified and being healthy if you eat like 20 of these dark chocolate truffles.

Candy Bar Stuffed Chocolate Chip Cookies

Do you have leftover Halloween candy? Do you need something to do with all of that?

I don't. We didn't have candy for Trick or Treat-ers. 

However, I do love candy. And I do love Picky Palate. One of the most intriguing recipes I ever found of hers was for "Candy Bar Chocolate Chip Cookie Sandwiches". I'm sorry....is that...a REESE....inside of a CHOCOLATE CHIP COOKIE!!!?? NOMYGOD! 

A scoop of cookie dough on top and bottom of the Reese cup

"Oreo Balls" a la Kayle (No Cream Cheese!)

This is not one of those recipes where there are...umm....measurements. It was pretty much just me doing a lot of improvising and guesswork. "Let me esplain....no, there is too much. Let me sum up" (The Princess Bride-my fav. movie):

We had only been moved in a short while. My new food processor was sitting there, begging me to use it. I had a half used package of Oreos, that had pretty much gone stale. I was having a chocolate craving (which happens at about 4:00 PM every day). I thought to myself, "Hey! I have that Oreo Balls recipe on my computer from How Sweet, I should make that!" Once I consulted the recipe, I realized....I didn't have cream cheese. Nor do I particularly enjoy it in my desserts. I searched the internet for substitutions but found nothing. But I figured...how hard could it be to just mimic the texture?

 So, I broke apart the Oreos I had left and put them in the food processor. Then I decided peanut butter might be a good substitute for the cream cheese, so I put some of that in there to. I processed for a while but...it was too thick. I added some more peanut butter. I added a little milk. Then I melted some chocolate and poured that in there too. That did the trick! They seemed to be the exact same consistency as the actual "Oreo Balls"!. Then I did as my original recipe instructed, I rolled the mixture into many little balls, and put them on a tray and set them in the freezer for an hour or so. After they'd frozen and firmed up, I melted some chocolate and dipped them in and coated them (some got covered in milk chocolate, others in dark-I definitely think I preferred the dark chocolate). Then back to the freezer (where they remained)!

They. Were. Per-fect! PERFECT! I loooved them, Michael loved them! It was a miracle! They were like yummy little peanut butter Oreo truffles and they were awesome-I hope you try them and love them as much as we did (and now I have something to do with leftover Oreos!) :).

Oreo Balls

Author: Kayle, "The Cooking Actress"

Ingredients:

• Oreos
• peanut butter
• melted chocolate (milk, dark, or white-whatever you prefer) + more to coat the Oreo balls
• Optional-milk, if the consistency is too thick

Preparation:

• Break up Oreo's and place in a food processor. Add peanut butter and melted chocolate. Proccess until it reaches a consistency that will allow you to roll them into small balls. If too thick, add a bit of milk and/or extra melted chocolate.
• Rolls the mixture into small balls (about the size of a gumball). Place on a tray that is lined with wax paper or parchment paper and freeze for about 1 hour, until firm.
• Melt some chocolate and dip the frozen Oreo balls in until coated. Place back on the wax or parchment paper and return to the freezer until the chocolate has hardened.
• Store leftovers in the freezer or refrigerator.