When I was little I used to think that I was a robot and that I couldn’t feel any emotion. I wished I was able to cry more easily or just feel more on a day-to-day basis. Adults would compliment me on being so “balanced” and “calm” all the time. It didn’t bother me exactly, but I think I bought into that façade a little more than I expected to. Do you know when people tell you something about yourself enough that you start to believe it? I began to feel a responsibility to uphold those external views. I thought of myself in the way that other people were telling me how I was, and it took a while to unlearn that performance.
Somehow, throughout my early twenties (I am 22 now) I have become more emotional than I know how to deal with. It feels like a complete shift. I can cry at almost anything – happy or sad. A few weeks ago, I was walking home from work. I always take the same path, and the midpoint of my walk is climbing the short distance to the top of the street beside the mountain and park. I arrived at the top, slightly out of breath, and drank in the view. The sun was low in the sky, not quite setting, but casting a golden blue sheen across the frozen landscape. The trees were doused in a sparkling layer of ice and everything was so still. I’ve never thought I was one to cry at something beautiful, but there I was, tears pouring down my cheeks, heart aching, all for the simple natural beauty of the scene laid out in front of me. And really… It’s not even that nice of a view. It is so mediocre.
I sob when I read books, cry at every episode of Parenthood, tear up when I listen to a sentimental song, and generally feel confused about where this abundance of feeling came from!
Sometimes I don’t know if I am being interested here or just super self-indulgent.
Anyways, these truffles are a thing of beauty, and while I didn’t cry about them I sure did admire the different colors, shades of light, and textures of the scene I was playing with. I’ve been reading articles about design and trying to draw every day, and I really think it is helping me see everything with fresh eyes. I took drawing and other visual art classes besides photography in university, but keeping up that side of my practice feels extra important right now.
These dreamy little treats are so easy to throw together. They are super indulgent while not being entirely terrible for you. The salted caramel is made from gooey dates with a splash of bourbon, and each truffle is topped with a generous sprinkle of salt and a small pink rose petal. I am really into the idea of creating beauty with food, and adding the dried flowers into this recipe made me so happy. I really hope you try out this recipe, babes! ♥ ♥ ♥
ALBUM OF THE WEEK: Camino by Oliver Shroer. This album is gorgeous. I used to listen to it a lot in high school but have been re-visiting it lately. I don’t have many words, but I think the music speaks for itself.
CURRENTLY READING: NW By Zadie Smith. Loving it so far.
Salted Caramel Bourbon Rose Truffles
Makes approx. 16 truffles
Salted Caramel Bourbon Rose TrufflesPrint Recipe
- 2 cups (approx. 40) gooey dates (medjool or khadrawy work well), pitted
- 3/4 tsp sea salt
- 4 tsp bourbon or whiskey
- 2 tsp rose petals (plus more for topping)
- 150g dark chocolate (1.5 bars), chopped
Line a baking sheet with parchment paper and set it aside.
Place the pitted dates into a food processor and pulse until thick and gooey. This may take a few minutes and you might have to stop and scrape down the sides with a spatula. Add in the salt, bourbon, and rose petals and process into a smooth filling/ paste.
Take 2 tsp-sized balls of the date filling and place them onto the prepared baking sheet. Don’t worry if they aren’t perfectly round – at this stage the filling is super gooey and hard to work with, you will form them into balls after they have spent some time chilling. Chill the balls of filling in the freezer for 20 minutes. After 20 minutes, remove the tray and roll each ball between the palms of your hands to form a smoother, round ball. Return to the freezer.
Melt the chocolate in a double boiler situation. Heat a small pot over high heat. Place a heat-proof bowl over the top of the pot and add the chocolate to the bowl. Stir until melted and then remove from heat. Remove the date balls from the freezer. Taking one ball at a time, dip it into the chocolate and then using two forks (as pictured in this post) drain the excess chocolate before returning it to the baking sheet. Repeat for all truffles until they are fully coated. Sprinkle each one with sea salt and top with rose petals (you might want to do this as you work to ensure the chocolate doesn’t harden before you’re finished). Return to the freezer for 20 more minutes and then enjoy! These keep best in the fridge or freezer in an airtight container.
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