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Say hello to Jordan through the form or email her at jordieasmith@gmail.com


Portland, OR

Jordan A. Smith is a freelance designer in Portland, OR.


A collection of projects and extracurricular activities I partake in.

chocolate truffles with pecans and dried cranberries

Jordan Smith

November has been a rather unproductive month in terms of creation (which this blog is dedicated to). Don't get me wrong, I've been busy. It's not like the copy of Twin Peaks Disc 1 that I've had in my possession from Netflix for three weeks has really been distracting me. The dogs returned to Minneapolis and we've been busy getting the two pounds Etta gained during her stay with my parents off of her. I've been practicing my mandolin. I read Mindy Kaling's book on my new iPad. It's no Bossypants. I'm knee-deep into Freedom: A Novel for Books and Bars. And as the snow falls tonight, I'm glad I've taken plenty of opportunities to frolic in the last remaining moments of this indian summer, despite a sprained back and neck.

It's fucking Thanksgiving on Thursday. Sorry for the language, but what the fuck? And since I've officially reached my mid-twenties this year, I don't feel like I can get away with showing up to a big dinner without contributing (and there is no way I'm doing dishes for 2 grandparents, 14 aunts and uncles plus the 14 younger cousins) this Thanksgiving. So I've begun my cooking. I choose to cover the category of "cranberries". We start this two part blog series with dessert, of course. Tonight, I made Chocolate Truffles with Pecans and Dried Cranberries.

My photos may not match the quantities listed in the recipe at the end because I have several festive obligations this week and wanted to make extras to cover them. I also have word that my photography will improve after the Christmas holiday as well, so hold tight. The iPhone will have to do until then.

The recipe gives you the old fashion "buy the Baker's squares and spend an hour killing your hands trying to chop the blocks into little bits." As Drake would say, "fuck that." Get semisweet chocolate chips. Mic drop.

Have better time management than me. Toast your bulk pecans before you start heating your liquids.

Pizza Forest's immaculate freezer. Note, I've never included a photo of our bathroom sink.

It took more than 50 minutes to get the mixture to a desirable consistancy. I think I ended up freezing it for an hour and a half. In the parts where it was a little less solid, I found I had quite the mess on my hands rolling it into balls. Literally. My roommate came into the kitchen and asked me if I was into "pig play." Don't Google that on your work computer.

I have had the same containers of powdered sugar and unsweetened cocoa on my possession for awhile now, so I decided to do a mixture of both kinds.

I'm not going to lie, this recipe is LABORIOUS. It took a long time and would not rank in the top 100 most enjoyable experiences of my life. But do they taste good? They're amazing. So if you want to impress this holiday season, you can try this or maybe one of a thousand other recipes that are easier.

Chocolate Truffles with Pecans and Dried Cranberries
from epicurious

Makes: 36 | Prep Time: 1 hour | Total Time: 2 hours


3/4 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons light corn syrup
3 tablespoons frozen concentrated juice cocktail, thawed
12 ounces bittersweet (not unsweeted) or semisweet chocolate, chopped
1/2 cup dried cranberries
1/2 cup pecans, toasted, coarsely chopped
Powdered sugar (optional)
Unsweetened cocoa powder (optional)


  1. Stir cream, butter, syrup and cranberry concentrate in heavy large saucepan over medium-high heat until mixture comes to a boil. Remove from heat.
  2. Add chocolate and whisk until melted.
  3. Mix in cranberries and pecans.
  4. Pour truffle mixture into 11x7-inch glass dish. Freeze until firm, about 50 minutes.
  5. Cut truffle mixture into 36 portions. Lift each out and roll between palms into round.
  6. Place on baking sheet. Roll truffles in powdered sugar or cocoa powder.
  7. Cover and chill up to 1 week. Serve cold.