Welcome the talented Elisabeth Naughton!
Welcome Elisabeth Naughton who has a wonderful holiday post and a chance to win a book at the end of the post. And the contests for Nancy Gideon and Rhyannon Byrd are still open! Don't miss them. I will also have Kate Douglas on our final day Tuesday. I can't believe Tuesday is it!
So onward to the talented Elisabeth!
Happy Holidays!
We have one holiday tradition. Every year we head out to a Christmas tree farm way up in the hills and pick out a tree. This year, our fun filled family outing was snow-free, but it did include lots of fighting and pouting from each of my three Gremlins. Each wants to be the one to pick out the tree. And no one likes the tree the other one(s) pick out. By the time we finally decided on a tree I had no idea if it was pretty or not – I was simply done. That one, hubby. Cut it down. Now. Before I lose it for good. As a kid I used to get so excited about Christmas and couldn't figure out why the holidays made my mother look so tired. Now that I'm a parent I completely understand. The holidays are exhausting!
The final product turned out pretty good. But if we make it to Christmas morning without someone being grounded for life, it'll be a miracle.
Just for fun, here's my favorite holiday recipe…which I'm in the middle of making right now!
DARK CHOCOLATE TRUFFLES
Truffle Center:
2 cups heavy (whipping) cream
2 oz. (1/4 cup) orange flavored liqueur Grand Marnier
1 tsp. vanilla extract
2 pounds bitter sweet chocolate (use semi-sweet chocolate chips, 5cups = 2 pounds)
4 oz. ( 1/2 cup) unsalted butter, softened (for even smoother center add another 1/4 cup)
Truffle Shell:
2 – 12 oz. pkg. (4 cups) semi-sweet chocolate & or white chocolate
1 tbsp. unsalted butter
DIRECTIONS:
1. Pour cream in heavy 3 quart saucepan & scald. Do not boil.
2. Add orange liquor & vanilla flavoring. Remove from heat.
3. Add 2 pounds (5 cups) chocolate. Beat with a wire whip until a soft & smooth ganache.
4. Transfer to a bowl & cool on counter to 90 degrees or at least 2 hours.
5. Cut in butter & beat until creamy. Let sit to firm up or place in refrigerator for 15-30 minutes.
6. Use small scoop & drop balls onto waxed paper. Chill in refrigerator30 minutes.
7. Melt 4 cups semi-sweet chocolate. Add 1 tbsp. butter & mix well. Dip balls in chocolate & return to wax paper & refrigerator.
8. Melt 1/2 cup white chocolate & drizzle over tops of truffles, if desired. Return to refrigerator.
Makes 40 large truffles. Freeze well.
And a special stocking stuffer…one commenter today gets to choose a book from my backlist!
Check out Elisabeth's backlist here
