Yesterday was my birthday....can't believe the number! But, I certainly don't feel the number...OK, well maybe sometimes!
And I would like to forget the number....
where is the senior moment when I really need it?
And another thing....walking around with a cast on my leg is making me look pretty lame...definitely not pretty! What do I have to be grateful for on my 58th? My husband and 3 wonderful stepchildren, their spouses and our grandkids, my parents and my mother-in-law are still with us and doing quite well. My brother and SIL, my in-laws, our relatively good health and the fact that we can still exercise and feel good about it! Our warm, comfy home and our cute kitty who makes us laugh every day. These are the true riches in my life and what makes this birthday a good one. So what did I do for my birthday? I BAKED! No not my own cake!! I had volunteered to participate in a bake sale at work which will benefit our Breast Cancer Awareness Week and the Susan B. Komen Foundation. The fact that it was the day after my birthday was going to make it dice-y. So I took a half day of vacation and spent it doing something I like to do and knowing it was for a good cause. I baked the SUNDAY BAKER 's Chocolate Chunk Malt Cookies which have become my husband's favorite cookie, COLEEN's RECIPES Best Butterscotch Bake Sale Cookies, Dozen Flours Pumpkin Snickerdoodle Bars and made some Pumpkin Gingerbread Truffles. I packaged 3 to a Trick or Treat Zip Lock bag and piled them all in baskets. Oh gosh they looked so festive if I say so myself. It was a fun day for me instead of sitting behind my desk all day. And it was my contribution to a worthwhile cause. I don't need anything so giving back is more meaningful at this stage of my life. My husband took me for Greek food for dinner at one of our favorite restaurants, which was the little break I took. Then it was back home to finish up the baking and clean up the kitchen. Whew....I finally finished at 9:45 PM. Recipe for today? Those truffles....OMG.
PUMPKIN SPICED GINGERSNAP TRUFFLES
1-1/4 cups semisweet chocolate pieces
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder
Directions
1. In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
2. In medium microwave-safe bowl place whipping cream. Microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling. ) Pour cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.
3. Place crushed gingersnaps and/or cocoa powder in small bowl(s). Using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour or until firm. Store, covered, in refrigerator, up to 3 days. Makes 20 to 25 truffles.
BHGRECIPES.COM
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www.fancyflours.com
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