This is a winter tradition of ours that my sister and I make chocolate truffles every year. We’ve experimented with different flavors, like orange and almond, but we’ve found that our favorite by far (and the most popular among others) is the peppermint. Chocolate and peppermint seem to have been made to go together! Try these out and you’ll see why.

Peppermint Chocolate Truffles

Ingredients:
1 8-oz.(eight ounce) package cream cheese, softened
3 cups confectioners’ sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 tsp. pure peppermint extract (or extract of your choice, such as vanilla, orange, almond)
Crushed peppermints for rolling, optional

Instructions:

1. Beat cream cheese until smooth in a large bowl. Gradually beat in confectioners’ sugar until well blended.

2. Stir in melted chocolate until no streaks remain. Mix in peppermint extract. Refrigerate for about 1 hour. Shape into 1-inch balls and roll in crushed peppermints. Store in parchment-lined candy tins in a cool place. Makes about 60 truffles.

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(Photo courtesy of my sister)

And then, this morning, Mom whipped up this WONDERFUL breakfast with our freshly picked apples:

A German apple pancake, baked in a cast iron skillet… OH. YUM. Wish you could have been here to enjoy it with me! (On second thought, maybe not, more for me! ).

Anyway… just a little snippet from our daily life… I have some more serious posts mulling around in my head – I realize it has been quite I while since I did one of that nature. Thanks for stopping by!

It is open to Christian ladies of any age. Each month we pick an overall theme, and a recipe within that theme for each week. Every week everyone in the club makes the recipe (you are free to be creative and substitute ingredients, or even change the recipe around into something else – we’ve had coffee cake turned into yeast bread before… ). Everyone takes a photo of their finished product and on Saturday posts it on the CCB blog along with their synopsis of how they liked it, what they would do differently next time, and any changes they made.

All you need to join this club is a camera, a Blogger (Google) account (which is free!), an oven and a love of baking!

You can visit the CCB blog HERE. If you have any questions, or to sign up, email Hannah at crosscountrybakers (at) yahoo.com.

Soooo… I’m wondering if anyone reading this has any good starch-free recipes, specifically main dishes, though sides are helpful too. If you do, PLEASE leave a comment with your recipe!

And here’s how to make it!

Ingredients:
approx. 6 flour tortillas

and….

Filling:
1 large head cauliflower
1 Tbsp. lemon juice
1 1/2 tsp. dijon mustard (I love dijon mustard, so sometimes I add more… )
1/2 to 3/4 cup Almond Spread (recipe follows – you can also use mayonnaise, but the almond spread is really good!)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. salt

Cut the cauliflower into chunks and steam until very soft – about 15 minutes from the time there is actually steam. Meantime, make your almond spread. Drain the cauliflower if necessary and mash it with the remaining ingredients (I like to mix the remaining ingredients together first, and then add to the cauliflower). Set aside.

Almond Spread:
about 1/3 cup raw almonds
about 1/3 cup water
1/2 cup olive oil
1 Tbsp. lemon juice
1/2 tsp. salt
1 garlic clove, pressed (optional – my sister thinks it’s too sharp with the garlic raw)
pepper or cayenne pepper if desired

Boil about 2 cups of water (separate from the 1/3 cup). Place the almonds in a bowl and pour the boiling water over them. Let them sit for about 3 minutes. Drain, rinse in cold water to cool and then squeeze the almonds to pop them out of the skins (fun for little kids who want to help ). Place the almonds in a blender with the 1/3 cup of water and blend well. Add the remaining ingredients and blend until creamy, about 2 minutes.
(This will make more than you need for the wraps – you can save the excess as use as a healthy substitute for mayo on sandwiches, etc.)

Toppings:
1 to 2 tomatoes, chopped
lettuce leaves, torn
1 grated carrots
1/4 cup black olives, sliced (optional)
(you can add any other toppings you like)

Spoon cauliflower filling into tortillas and top with veggies. You can serve this warm or chilled. Fold up and enjoy!
Serves 3 to 4.

Nov. 26 update: For Miss Jocelyn and the rest of you who would like to taste this fabulous bread for yourselves:

Mrs. C.’s Irish Soda Bread

Ingredients:
4 cups flour, plus more for kneading
¾ cup sugar
¾ cup raisins
2 Tbsp. caraway seeds (optional)
1 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
1½ cups buttermilk
2 large eggs
3 Tbsp. unsalted butter, melted, plus more for greasing pan

Instructions:Preheat oven to 350°F. Butter a baking sheet.
In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs and 2 Tbsp. butter. Stir the wet mixture into the dry ingredients to form a dough.
Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining Tbsp. of butter. Using a sharp knife, score an X on top of loaf.
Bake until skewer inserted in center comes out clean, about 45 to 50 minutes. Cool on wire rack before serving. Enjoy!

This is one of my absolute favorite breads! It mixes up pretty quickly and has a sweet flavor – sometimes we like to sprinkle the top with turbinado sugar (or other “large chunk” sugar) before baking. YUM!