Little did we know that starting this blog just eight months ago would completely change our lives in so many ways. Last year around this time, if someone were to predict that in 2016 we would be spending our days taking pictures of peanut butter banana smoothies and key lime pies, we would have thought they were completely crazy. But here we are, loving every second of this new adventure exploring the infinite nature of food from all around the world, discovering new recipes, cooking with exotic spices that we have never used before, and broadening our knowledge in the kitchen. We love the spontaneity of every day, like waking up to find out it’s National Chocolate Cake Day and changing our plans from making a vegetarian soup to a decadent cake topped with a rich caramel whiskey sauce, or being invited to participate in making fancy avocado toast or a chia pudding party! The constant variety keeps the process fun and exciting, and each day brings something different, like this momentous dessert we are thrilled to be sharing today! We had been dreaming about trying the mouthwatering apple cider caramels from the Smitten Kitchen Cookbook for our next post, but at four thirty in the morning, fate was kind enough to wake up Adam with the idea to replace the apple cider with blood oranges. He was considerate, and waited for the sun to rise before waking up Ryan with his early morning suggestion. With a well-rested mind, and building on Adam’s unexpected citrus concept, Ryan added some tasty suggestions and these extraordinary treats were born. Before we knew it, we were in the kitchen making something entirely different than originally planned. These rich and chewy seasonal caramels are soft, sweet and buttery, bursting with fresh blood orange flavor, and so addictively delicious that you might wake up at 4:30am thinking about them too.