They say it’s your birthday
It’s my birthday too, yeah

As I struggle to stitch together the right combination of words on yet another post, I find that The Beatles sum up the general premise quite nicely in just a few simple prose. My biological birthday was last month, but today is the day that BitterSweet turns twelve years old, an implausible, unbelievable milestone that I find myself celebrating with an even greater fervor. This humble little corner of virtual space has become so inextricably linked with my identity over the years, growing and contracting, morphing and evolving, persisting against all odds, that it really is my own birthday, too.

Let’s not get too mushy here, but there is a deep debt of gratitude that I do owe to you, every last one of you, that has dropped by to comment, like, pin, tweet, re-gram or re-post. That encouragement, reassuring me that I wasn’t just blogging in a vacuum, that there genuinely was interest in my crazy experiments and rambling thoughts- That is what allowed BitterSweet to not only survive, but thrive. It’s because of you that I found my true passion in life, made a career out of it, and continue striving to create and circulate all those adventures (and misadventures) along the way.

It’s given me the opportunity to make friends all across the globe, to connect with people I would otherwise never meet, to share some of my favorite things and find many more. It’s on that note that I’d like to introduce you to one more incredible small businesses poised to make a big splash…

Noosh turned out to be the sleeper hit on my list of new brands showcasing their wares at the Winter Fancy Foods Show last month. Hidden in a small enclave off to the side of the main floor, wedged into a tiny booth among many, I almost walked right on by without a second glance. How many different types of almond butter do we really need, after all? Just like granola bars and protein powders, isn’t the market already saturated with more options than we know what to do with? Yet somehow I was charmed, drawn in by the slick packaging and straightforward ingredient list. It’s pure, creamy almond butter, but so silky smooth and naturally sweet that you could almost call it almond nectar. In fact, I’ve taken to drizzling it liberally over my morning oatmeal instead of using maple syrup. Since that fateful encounter, I’ve grown increasingly smitten with stuff, packing my bags with the single serving pouches in case of almond butter emergencies on the go.

As marvelous as the original and chocolate are, this is just the start. Not yet on the market but previewed at the show, I’m not kidding when I say that the Birthday Cake Almond Butter might just be life-changing. Yes, it is THAT good. It’s a challenge to slowly ration out my current supply until it officially hits the market, opening up the flood gates to unimpeded nut butter-based cake indulgence. Whereas many snacks promise a cake-like flavor, doomed to fall terribly short by comparison to the real thing, Noosh actually delivers. I don’t know how they do it, and quite frankly, I don’t want to. There’s a certain magic in that delicious mystery.

Inspired by that fresh-baked flavor and determined to stretch my limited stock just a little bit further, I couldn’t help but turn it into another cake facsimile. Rich, soft, melt-in-you-mouth bites of fudge both look and taste so much like the genuine article, you could easily get away with serving these at your next big party. Comprised of little more than almonds, coconut, and maple syrup, these adorable miniatures will satisfy your sweet tooth without inciting a sugar coma, even if you do indulge in seconds- or thirds.

Mercifully, the tortuous wait for a fresh supply of that ambrosial almond elixir is almost over. After much needling and prodding, I’ve been assured that this incredible flavor will finally be ready for purchase within the coming month. Best of all, so cheered by my irrepressible enthusiasm, Noosh has offered to send three readers a package of their very own, as soon as it’s available. What better way to celebrate a blog birthday than with presents, and of course, cake?

To enter, all you need to do is leave me a comment. If you’re a longtime subscriber, tell me how long you’ve been along for this wild ride. Have you tried any recipes over the years, or do you remember way back when BitterSweet was primarily about the knitty gritty of more crafty ventures? If you’re new to these parts, introduce yourself, say hi! What brought you here, what got your attention?

Log this and additional entries to improve your odds on the official giveaway page until Wednesday, February 14th at midnight PST. Win or lose, don’t forget to come back for the recipe which you’ll want to celebrate all year, every year.

Cupcake Fudge

Cupcake Fudge Base:

1/2 Cup Noosh Birthday Cake Almond Butter
1/4 Cup Melted Coconut Butter
2 Tablespoons 100% Grade B Maple Syrup
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt

Chocolate Fudge Frosting:

1/2 Cup Noosh Chocolate Almond Butter
3 Tablespoons Melted Coconut Butter
2 Tablespoons 100% Grade B Maple Syrup
1 Tablespoon Cocoa Powder
1/4 Teaspoon Vanilla Extract
1/4 Teaspoon Salt

Garnish (Optional):

Edible Glitter and/or Shimmer Spray

Begin with the cupcake fudge base: Simply mix together all of the ingredients in a large bowl until smooth. Spoon the liquid fudge into small fluted cup silicone truffle molds. Let sit for at least 30 – 45 minutes, until completely solidified. Pop them out of the molds and keep them in the freezer.

Meanwhile, prepare the frosting by going through the same process of blending together all the ingredients, spooning the mixture into spiral (as pictured) or small dome silicone truffle molds and place on a flat surface in the freezer. Let rest for 10 – 15 minutes until they begin to set but are not yet entirely firm.

Take the finished cupcake fudge bases and gently pressure them into the soft frosting fudge. Return the molds to the freezer to allow them to finish solidifying. After 30 – 60, they should be ready to pop out all in one cohesive piece.

Garnish with edible glitter(s) if desired. Store in an airtight container in the fridge for up to a week, or in the freezer for up to a month… If you can manage to stay away from them that long, that is.

Makes 20 – 22 Cupcake Fudge Truffles

Printable Recipe