We’re packing our bags and hitting the road! Our new cookbook comes out in less than a month, and we are beyond excited for our upcoming tour. We have always loved traveling—and eating—together, and many of the recipes in the book are inspired by our adventures, like the creamy Ecuadorean soup, Locro de Papa, that we fell in love with while exploring The Galapagos in 2015, and Churros con Chocolate, a traditional Spanish dessert that we get every time we visit Ryan’s relatives in Bilbao. On this trip, we’ll be kicking off the tour here in Los Angeles on March 9 at Barnes & Noble at The Grove at 2pm. We will be baking treats and signing books, so bring the entire family! After our event in town, we’re heading north and hosting book signings in Portland, Seattle, San Francisco, and Napa—see below for all the details and check back as we’ll be adding more dates soon. Okay, now let’s talk about this french toast!
We barely finished this post in time for New Year’s Eve. Frantically running from room to room trying to find the last bit of daylight to photograph these cocktails yesterday, we even gave up at one point, thinking it was too late. But desperate to make it work, we searched around all the windows one final time with cocktails and camera in hand, pointed and ready to catch any last golden rays this quickly-disappearing sun had to offer. The room was growing darker and the drinks were looking worse by the second. Waving the glass left to right and up and down near the front door window like someone who’d had too much to drink, we discovered one precise location where a miracle beam was shining through. We immediately grabbed the piano bench since it seemed to be the correct height for the cocktail to reach this light that would only last for a few more moments. Of course the seat was too short by just a few inches, so we turned to the bookshelf behind us and grabbed the thickest book we could find. Our hearts were racing and the stress levels in the house were peaking as we set the cocktail on the vintage hardcover and snapped the shot. And the picture above is the result of this frantic photo near-fiasco. But it was all worth it, as you are about to see.
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.