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Chill man, chill….{Ease The Stress Of The Holidays with a Recipe for Khalua Rum Raisin Truffles}

Are ya ready yet?  I’m not.  Due to a few unforeseen circumstances, and an insane schedule since the beginning of October, I am woefully behind on my usual Christmas timetable.  I like to have all my presents bought and wrapped no later than the second week of December.  Then, I want all that can be baked and frozen in the deep freeze by December 1st.  So…..yeah.  That ain’t happenin’ this year Sally.  I sent off my final Amazon order yesterday, and unless all gets here in 6 business days, there will be a few presents missing under the tree.  But then things don’t always work out to fit our ideals, do they?  Sometimes, we just have to roll with the punches, adapt and adjust, and come to grips with the fact that if everything doesn’t happen exactly the way we want the world isn’t going to end.

But, the pressure man, the pressure!

Stress and FMS don’t mix.  After a particularly stressful event or time period, the pain levels in my body shoot through the roof.  Instead of the usual ‘ache’ in my hands and joints, I’ll get stabbing/shooting pains that force me to stop whatever I’m doing and grit my teeth until my ‘time of purification’ passes (just joking).  It does wreck havoc on my cookie making sessions though.  I find myself walking around the house forcing myself to take deep breaths and not think about the million and one things that need to happen by next Thursday…….is it January yet?
Sound bleak? It’s not, I’m loving every minute of it, and want the days to drag so the time doesn’t fly so quickly away.  I find myself particularly sentimental this year.  I am watching all my holiday faves and tearing up in all the right places.
“Hoochie Mama…”
ease the stress of the holidays with recipe for rum raisin kahlua truffles
~Rum Raisin Kahlua Truffles~
*adapted from barefoot contessa’s recipe including ina garten’s method for tempering chocolate


~1/2 cup heavy cream
~13 oz milk chocolate, finely chopped
~12 oz bittersweet chocolate {my addition}, finely chopped
~1 TBSP butter
~1/4 raisins {orig recipe calls for 1/8}
~1/4 cup spice rum
~1/8 cup Kahlua {my addition}
Heat milk to just under boiling.  Take off heat.  Add 12 oz bittersweet chocolate and butter, stir till smooth.  Process raisins and liquor until finely minced, stir into chocolate ganache.  Let sit at room temp 8 hours or overnight.
Form into balls (about 36-40).
To temper chocolate:
Place 2/3 of milk chocolate in bowl and microwave at 30 second intervals, stirring between each one until chocolate is smooth and melted.  Stir in remaining 1/3 chocolate until smooth.  Chocolate is now tempered.  Dip balls into chocolate, will harden as they cool.
* I saved containers from D’s favorite gelato, filled with truffles, and used for gift giving~
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