Old Fashioned Conversational Truffles

I like re-visiting old recipes, but we’ve rarely done it on HonestlyYUM. Today, we’re bringing back our conversation cardamom truffles. They’re so smooth and decadent and easy to make that we felt we had to bring them back! This time instead of flavoring them with cardamom we decided to make them boozy. Because what’s more important on Valentine’s Day than cocktails and chocolates?! These truffles have Old Fashioned ingredients in them– bourbon, bitters and orange zest, all creating a subtle boozy tasting truffle!

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Spicy Mouth-Numbing Szechuan Peppercorn Chex Mix

I’ve been waiting for the day I can post a recipe on this site about Szechuan peppercorns. If you’ve never tried Szechuan peppercorns before, it can be a strange sensation– they have the effect of numbing your mouth! Yes, that’s right, in certain doses, your mouth actually starts to go numb. Combined with spicy foods, like chiles, the combo of that numbing tingle and burning sear of heat is absolutely addicting. I realize that this all sounds a bit miserable but if you’re a addict of spicy foods, this is a whole new way to experience them! I grew up eating these peppercorns in their classic Chinese applications: in a spicy hot pot or steeped in a hot chili oil-laden noodle bowl. Those recipes are usually pretty intensive with lots of preparation and steps and I really wanted to use an easy recipe for a first-time Szechuan peppercorn-er.

Mouth Numbing Szechuan Chex Mix | HonestlyYUM (honestlyyum.com)

Annnd, it just so happens Super Bowl is right around the corner, which makes something as addictive as a spicy, mouth-numbing, salty crunchy snack like Chex Mix the perfect reason to use this ingredient. A note about sourcing: I’ve never been able to find them in an American supermarket so I suggest ordering them on Amazon. I also get the Szechuan red chili flakes on Amazon. If you’ve never tried cooking with Szechuan peppercorns I hope you give these a go!

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HonestlyYUM 2018 Survey

We want to hear from you!! We strive to bring you the best content possible here on HonestlyYUM, and that wouldn’t be feasible without hearing your feedback. Please take a moment to fill out this brief survey so that we can continue to create content you love. It’s an anonymous Google Form, and honestly it will take ~3 minutes. Thank you so much as always for all your support! Once again, here is a link to survey. Thank you!!

(Image by HonestlyYUM. Link to HonestlyYUM 2018 Survey)

Ensalada de Col

Last fall, I attended a paella workshop with Chef Paul Canales of Oakland’s beloved Spanish restaurant Duende. And it was a blast. Paella was made from scratch (stay tuned for more on that later this week), while Paul schooled us on the history of Spanish cuisine and the various regions which make up the brilliantly unique flavors of the country. Afterwards, we feasted on a delectable spread of pintxos, cured meats, paella and one particular dish that absolutely blew my mind. It was . . . drumroll . . .  a salad. Essentially, Ensalada de Col translates into “coleslaw” (say what??) but don’t let the unassuming name fool you – this salad is full of bright and bold flavors that will make you want to devour it in its entirety. Humble savoy cabbage is sliced paper thin and tossed with toasted pistachios, green olives and a garlic vinaigrette. The pièce de résistance is a delightfully generous shaving of Mahón cheese. Boom. I hope that you’ll give this salad a try. It’s so, so good.

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Since we’ve been talking about travel bucket lists, I can’t help but reminisce about Spain, one of my favorite countries in the world. A few years ago, I returned with my entire family (with 17 month old Quincy in tow!) and traveled from north to south, enjoying pintxos, tapas, jamón, paella, and Spanish wine along the way. What are pintxos, you might ask? A pinxto, pronounced peen-cho and derived from the Spanish verb pinchar, is exactly how is sounds: a pinch of food that is pierced together by a toothpick. Hailing from the Basque region of Spain, the pintxo is essentially a smaller version of a tapa, however, they vary drastically depending on the town, restaurant or bar.


Our 2018 Travel Bucket List

2018 is the year of travel. I’m excited to tackle that bucket list, which seems to be getting longer and longer each year. There are so many places to see, things to eat and adventures to embark on . . . I asked Karen and Todd to share a few of their top 2018 destinations. We’d love to know where you’re wanting to travel to next!


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