Yesterday I had the pleasure of baking all day with a favorite lady. It is an annual tradition for us-we bake cookies and assorted delicios for the people that we know and love. Um, Remember last year, the great cookie fight? This year, we are hoping to avoid another cookie fight.
So, when I say baking all day-I mean we were in the kitchen from 9 AM until about 5:30 PM. We had, at the close of the day, hundreds of cookies, truffles and fresh baked pumpkin ginger bread. The house smelled divine-I would love to offer additional photos and go into great detail about the various recipes however, our camera was left in Mexico (recall the recent the husbands trip). This is why the photos promised weeks ago are missing in action. I am hoping for a solution soon.
The above truffle tray was photographed with a phone.
Chocolate Truffles
1 Pound of Chocolate
3/4 Stick of Butter
9 Ounces Heavy Whipping Cream
Embellishments
- Bring Whipping cream to a simmer on the stove
- Add Butter and chocolate and whisk until smooth
- Separate into 4 bowls (Add any embellishments here: a teaspoon of cardamom, a swig of rum, ginger, peppermint...etc.)
- Refrigerate for 3 hours
- Roll into small bite sized balls and place on wax paper
- Refrigerate for 1 hour
- Roll bite sized ball in powdered sugar, chopped nuts, cocoa powder, fresh coconut...etc.
Package and pass out to friends and family.
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