I am a food blogger. Yep, just in case you hadn’t noticed. Why do I blog about food? Well, that’s the million dollar question, really, isn’t it?
The main reason I slave over a hot oven, take pictures for hours, then show them off to the world is because I enjoy it. Is it hard sometimes? Yes, it is. When my cakes are flatter than pancakes; when my photos look like crap; when all my efforts seem in vain (which happens a lot).
However, if I am being totally honest here, a huge reason I blog about my food is because I enjoy the attention it brings me.
When people tell me my doughnuts look amazing, it is like someone telling me my kids are gorgeous, or kind, or sweet. I am fully aware that this makes me sound a little self-obsessed and/or needy, and I guess there’s no denying that.
But attention aside, there is just something so therapeutic about it all; it unfurls my creative side (one I didn’t really know existed) and brings me a ton of pride and satisfaction.
One part of blogging is social media; the two definitely prance along hand in hand. I guess if I wanted to bake just for me, and didn’t want to increase my audience, social media wouldn’t even factor in to it. But I do want to reach out to more people. I do want my blog to be as successful as it possibly can.
The only problem with social media is that it is very dog eat dog; brutally so in some cases. Like Instagram. I have recently took to venting a little bit about it in my Huffington Post article, and it seems that my words really resonate with some people.
Anyway, enough of all this negativity. You’ve come to look at these stunning little beauties (made with only four ingredients) not listen to my moans, so let’s get on with it!
Surprisingly, before this, I’d never eaten an avocado (other than a miniscule bite many moons ago), and up until recently, had no desire to, either. There was just something so slimy and unappetising about them. I know. I know most of the world will be raising their eyebrows with incredulity, but that’s how I felt.
My family likes them – spooned right out of the skin like a hard-boiled egg. We had a couple we needed to use up, so I thought I would give chocolate truffles a go. I have to be honest here and say I wasn’t expecting to like them at all. But you know, I pride myself on my ability to see where I am wrong (sometimes). And this time? So, SO wrong.
Not only are these so simple to make and the creamiest truffle ev-ah, they are also adaptable. I made some with a whole hazelnut inside and others rolled in crushed hazelnuts
However, there’s a sad end to this tale. About 20 minutes after eating three avocado truffles one after another (they were that good, believe me), I suddenly became very sick. My stomach bloated and the pain was unbearable. Other than homemade granola, which I’ve eaten so many times, I’d had nothing else to eat, so I naturally deducted that it must have been the avocado.
On researching this, it appears that many people have an adverse reaction. How unlucky am I? I discover the most amazing, healthy truffles and I can’t eat them? What kind of torture is that?
Thankfully, I had a family to wolf them down for me (and with no problems, either, so no off avocado to blame either, just my body’s ability to handle them. Sigh).
The measurements below made around 12 truffles.