Saturday, April 03, 2010

Charoset Truffles

I'm not sure how who originally sent me this recipe, but it's destined to be a classic. I did learn this year that date paste makes it a much, much easier recipe than dealing with actual dates. And rather than just rolling them in sugar, I rolled them in cinnamon sugar, which just gave them a little more flavor.

This year, I tried to travel with them. Note to self - not a good idea to put them in a plastic baggie. They really need a container that won't allow them to be smushed. They still taste good, but they don't look very pretty....

I also made chocolate-covered things. Everyone kept asking me what they are called, and didn't believe that I really do call them "chocolate-covered things." Melt a bag of chocolate chips (it doesn't matter if they are milk or bittersweet chocolate), add a handful of mini marshmallows, a handful of dried fruit (I like raisins and/or cherries), a handful of nuts (I used almonds in one batch and walnuts in another), and a handful of something crunchy (I used farfel, but I think they would be really, really good with broken pretzels). And then just dump it on to wax paper, or spoon into paper dessert cups. 10 minutes - dessert done.