Mount Rainier

Hello everyone!

Before moving on, I like to apologize for failing to keep my promise of updating my blog monthly. My aunt and her two sons came down from Montreal for a three-week visit and I wanted to spend time with them. After they left, I’ve been pretty busy.

This trip to Mount Rainier occurred before my aunt and cousins came to say hello. It was mid-June when my parents, sister, and I spontaneously decided to visit Mount Rainier, a popular tourist destination in Washington state. We’ve only been there once, and the idea of visiting it again didn’t seem like a bad idea at all. I also brought along my camera during that trip and managed to snap a few photos, despite the cold. The snow, unsurprisingly, didn’t melt yet (I mean, come on, I live in Washington– one of the most Northwestern states).

On our way up the mountain, we pulled to a stop and got to interact with some blue jays, and some other fat, cute little birds. I took a snap of one of them, but it decided to turn its head toward the other direction. If you know the name of this species, comment below. I’m curious. 🙂

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The birb ignores me. So much sass.

The place we stopped at not only had these adorable birds, but a magnificent waterfall and river.

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Swim away from responsibilities.

I didn’t get a good shot of the waterfall, as it was too cold to hike down, but I have a picture that shows the top of it.

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These moss-covered rocks and the barrier were the only things keeping me from falling in. I did the stupid thing and leaned in, of course. I GOTTA GET THAT SHOT.

After this, we continued toward the top of the mountain, and after half-an-hour or so, we finally made it to the top. There was a quaint lodge there, and in the background were these snowy, tree-covered hills. The place looked cozy to stay in too, but unfortunately we were only at Mount Rainier for a day trip.

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Here’s some more photos:

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The aesthetic, though.
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I wonder if Gollum is hiding out there.

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That’s it for today, folks. Share some of your travel stories!

-Jo ❤

P.S. I’m thinking about posting some OOTD (outfit of the day) stuff. What do you all think?

Oreo Truffles

Hello everyone, and I’m back! Sorry for not updating in a while.

Today’s post (as you’ve seen in the title) is going to feature Oreo truffles! I got this recipe from Ann Reardon, a popular Australian YouTube baker. If you’re curious to learn more about this recipe, you can head over to her website and check out her YouTube channel! She has beautiful red hair and an adorable accent too… I’m jealous. 😉

 

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Big channel, over a million subs. (Photo courtesy of Deborah Field from Leader)

All right, so I’m Asian, which means that I don’t really measure things with all those fancy measuring cups, teaspoons, and tablespoons. I just do whatever I like while using a recipe as a foundation. But, I’ll post Ann’s recipe here, and you can modify it to your own tastes.

Here’s the original recipe:

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  • 36 Oreos
  • 16oz (453.59 grams) chocolate to coat
  • 8oz (226.8 grams) cream cheese

Ann used melted chocolate chips to coat the truffles, but I’m a broke college student, so I bought whatever was cheap. But, you can use whatever chocolate you prefer.

First, place the Oreos in a food processor and blend them up. I have a tiny food processor, so for me, this part took longer than usual. If you don’t have a food processor, you can drop the Oreos into a plastic Ziploc bag and Hulk smash them into bits, with a rolling pin of course. But if you prefer to use your fists, be my guest. It’s a good way to vent your anger.

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The final moments of two Oreos before blitzed into tiny bits (in Color, 2017)

After I crushed the Oreos in the processor, I just poured them into a bowl. The crumbs should represent sand. If you’d like a crunchier bite to your truffles, you can grind them for less longer. I crushed them for roughly 20 seconds.

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After you’ve crushed up your Oreos, add in your cream cheese.

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As you can see in the photo, the lines on the cream cheese wrapper represent the number of ounces. I ended up using less than three ounces for 30 Oreos.

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I put my cream cheese into the same bowl as the crushed Oreos.

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Soon, it got difficult to stir, so I just divided the cream cheese into little cubes and dropped everything back into the food processor.

This is how it turned out after blending them together:

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Sorry for the crappy picture. At this point, I realized taking pictures every step in the recipe is really tedious. Hehe.

The mixture should be malleable enough to shape into a ball. If it looks too dry, add more cream cheese. Too wet, add more Oreos.

Then, move onto shaping your truffles! This was my favorite part of the process. They look like little turds at first, but it looks much better after you dip them in chocolate, I promise. I rolled mine into sizes that were smaller than a golf ball. (Pro-tip: Wet your hands before you start shaping these to avoid stickiness)

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After you’ve finished shaping your truffles, set them in the fridge for roughly 30 minutes.

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Rest easy, guys. :3

Meanwhile, you can get started on melting your chocolate. I used a double boiler to melt it down. A double boiler is quite simple to construct. All you need is a small saucepan of boiling water, and a bowl to place over the mouth of your saucepan. In the bowl, you’ll place the chocolate you wish to melt. The heat from the boiling water will melt it down into a nice liquid-y consistency.

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Here’s me getting my saucepan. Yes… How exciting.

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I’m rather proud of this picture. :3

Fill your saucepan with water and stop when the level of the water reaches about 1/3 of the way of your pan. (This sentence was chaotic to write. Does this make sense at all?)

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Set your saucepan onto the stove.

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Then turn your heat to high (On my stove, it’s a number 10).

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Once your water starts boiling, turn the heat down to a medium-high heat (between 6 and 8) to keep it warm.

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Ah… good ol’ Hershey’s.

Next, grab your chocolate!

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To speed up the process of melting your chocolate, you can break up your chocolate into smaller pieces. Once you’ve broken up your chocolate, add them to the bowl you’ll be placing on top of your saucepan full of hot water.

Like so:

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My goodness me, look at that.

You can add in a little bit of coconut oil to give the chocolate a beautiful, glossy shine.

While the chocolate was melting, I crushed some Oreos for the toppings, but this step is optional.

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Now, it’s time to take out those truffles you rolled out!

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The next step is pretty simple. Just drop your little balls into the melted chocolate and coat them. I used two spoons and rolled them around, one by one, until they were fully coated. After you coat them, sprinkle on the crushed Oreos you’ve prepared earlier. After that, stick them back into the fridge to set.

Finally, you should have something that resembles this:

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After taking one bite, I felt as if I was ascending into the Heavens. It was that good. Holy crud.

Please try it out.

Sponsor me, Nabisco.

– Jolene, aka Jo ❤

Going to the Marina!

Hey guys!

If you haven’t already guessed, this is my first blog post! 😀 I’m not quite sure if I’m going to post here on a frequent basis, we’ll see. I guess if I ever have any spare time, I’ll update my blog.

So, a couple of days ago, I visited the Des Moines Marina! I had some time before I had to pick up my little sister from her school. It’s a couple minutes away from the college I attend, and I got to snap a few photos.

IMG_5147Walking around the marina was very peaceful for me. This place allowed me to unwind, relax, and forget about my hectic life for just a little while. I’ve been here several times with my family, but I guess I never got the chance to truly appreciate the serenity this place offers.

It was such a nice day too! It typically rains a lot in Seattle, so the weather was quite refreshing to see and be in.

Here’s some more photos:

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If you can’t tell, this picture is the water’s… reflection (?) on a boat. I’m not sure what to call the lights on the boat’s surface, but it looks pretty. 🙂

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‘Murica.

Well, that concludes today’s post. Sorry it was so short! Again, I’ll try to upload when I have time.

Thanks for reading,

Jolene, aka Jo. ❤