I love a good excuse to bake, especially for Christmas. Before the season started I made a list of everything I wanted to make, and slowly narrowed it down to a reasonable size. Fortunately we have a few Christmas parties this year to take things to, which gives me a few more reasons to bake! Last night was our class Sunday school party.
We have really enjoyed getting involved in Cool Spring while we have the chance since we're here for a few months. The Acts II class has been a great place for us to feel welcome, learn, and get to know people. I am really appreciating this time at church for us to transition into being an adult married couple; we're a few years out of college now and suddenly in the age group of adults, which is kind of intimidating. It's a little weird to go from knowing people as your friends' parents to just knowing them as people, but it's been helpful (for me at least) to ease our transition into getting to know adults better.
The party was fun - there was a ton of good food and the Minute to Win It games were pretty hilarious. I brought along these gingerbread truffles, which are basically cake balls made with gingerbread cake.
Here's the recipe:
1 package Betty Crocker Gingerbread Cake & Cookie Mix
1 16oz tub of vanilla frosting
2 bags Wilton Candy Melts – white & red (or green) 1. Bake cake as directed on box.
After the cake has cooled, mix in a tub of frosting. Place in fridge and let cool for 3+ hours.
2. Using your hands (or a spoon or melon baller), roll the balls bite size (about 1 inch thick) onto layered wax paper in a Tupperware container.
Place container with balls in freezer for 1 hour (or chill in the fridge for a few hours).
3. Melt the chocolate coating in a double boiler.
Dip the balls in chocolate with a toothpick, fork, or spoon. Use another toothpick or a knife to slide the ball off onto wax paper to set (or if you're using a spoon just drop it gently). (Note: if your ball slides off the toothpick, it is not frozen enough)
4. Use any extra chocolate coating to drizzle over the tops (use a spoon).
Place on waxed paper in fridge to set.
With the leftover chocolate I made some more chocolate-covered pretzels, this time using pretzel rods.
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