Thursday, November 13, 2008


Yuuummmyyy!!! I love baking, and try to take the opportunity to do so at least once a week. I want my kids to grow up with memories of homemade goodies in the house, with that wonderful smell lingering when the get off the bus... because it is just such a wonderful thing. This past week was an angel food cake, with strawberries and whipped cream. So yummy, and light too, which is always a plus.

Taylor calls us "the cookie factory" during the holidays because we make so many for neighbors and friends. Last year I made them for each of Aaron's managers too, so we handed out a tin of cookies to over 25 families. They all love it, and tell us how the look forward it it each year. Usually we do 13-15 types of cookies and some fudge or homemade candy in there too. It's usually a three day affair. Aaron's the dishwasher (whew!), and Taylor and I make the cookies. We've been doing it for years, since she's been about six. Something I will never forget and always will treasure the memories of.

A recipe to share for this week... I got this from an email, and they reminded me of the Ferrero Roche chocolates, which are my favorites...

They are from Nestle, and are called Toasted Almond Truffles... Rated Easy on the difficulty scale... These will definitely be in my Christmas tins this year!

Toasted Almond Truffles

Creamy and sinfully rich, these chocolate candies are coated with a fine layer of almonds. A touch of vanilla adds a warm note to this sweet confection. Estimated Times:Preparation - 20 min Cooking - 5 min Cooling Time - 1 hrs 30 min refrigerating Yields - 24 truffles (2 dozen)

1/2 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup granulated sugar
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1/2 to 1 teaspoon almond or vanilla extract
1 cup sliced almonds, finely chopped, toasted

Directions:COMBINE evaporated milk and sugar in small, heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.STIR in morsels. Stir vigorously until mixture is smooth. Stir in almond extract. Refrigerate for 1 1/2 to 2 hours. Shape into 1-inch balls; roll in nuts. Cover; refrigerate until ready to serve.

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