It’s the night before Thanksgiving and as is customary in American Households, most of us are beginning the cooking or prepping process for the big food show tomorrow.
I’m so fortunate this year, as my sister and her wonderful husband are preparing the entire Turkey Day meal and the rest of us shlums just have to show up. I tend to believe one should never show up to a party or gathering empty handed, so I’m bringing a little home made desert. I call them Cookie Truffles and I’ll include the recipe in this blog. I’m pretty sure I got the recipe off the internet, maybe even Pinterest so I don’t know where it originated to give credit.
- 1 package of chocolate & cream style “double stuff” cookies
- 1 brick of cream cheese
- 1 package of dark chocolate bark (melting chocolate)
- 1 package of white chocolate bark
In a food processor pulverize the cookies until they resemble sand. Add the room temperature cream cheese and pulse until blended into a dough like consistency.
Roll small balls of the cookie-cream cheese mixture onto a cookie sheet and chill for about 20 minutes in the fridge while you melt the dark chocolate. A double boiler or a microwave can be used, cooks choice.
Cover the cookie balls in chocolate and place on a sheet of wax or freezer paper to harden. I’ve found that utilizing the two spoons jostling method makes the process easier and faster.
Once the truffles are hardened, pop them back in the fridge for a few minutes while you melt the white chocolate. You only need about two sections of the white chocolate bark, as it’s basically for a contrasting accent and can be skipped completely if you don’t like it – but I think it makes them look nice.
Once the white chocolate is melted, drizzle some of the white chocolate over the dark chocolate truffles until your satisfied with the visual result. Let these final beauties set and then you can package into plastic bags or containers for easy transport.
After the family festivities tomorrow, I’ve been invited to a “Friendsgiving” at a friend’s house the following day, so I doubled the recipe to allow for two batches.
Last year at Thanksgiving, it was just days after I’d kicked the ex out and I was still in shock. I was just beginning to process what this new chapter of life was going to look like and I was scared out of my mind. I remember bursting into tears and my brother in law hugging me while I cried. It was such a hard time for all of us – so much change, so quickly. It was a whirlwind of…..life.
Now, just twelve months later, I am happier than I’ve been in years. I am content with my life, enjoying my singlehood, living with my daughter who is the best room-mate a gal could ask for, and writing! I’m writing and sharing my truth with all of you and I am so grateful and thankful to have this outlet to do that.
The sweeter things in life really boil down to this – be content with what you have, don’t be jealous of others, find love for yourself and practice that self-love. Be kind to others and allow others to be kind to you. Be forgiving with yourself and know that it’s ok to put yourself first.
That last one is hard for a lot of us Mom’s. A lot of us feel like if we aren’t putting out a fire or solving someone’s problem, then what is our purpose? Letting that go and saying Yes to life, to adventure or to a calm sense of self is something we have to learn. It’s part of the letting go process and it’s essential to us finding ourselves after our little one’s start becoming adults themselves. It’s worth it though, trust me.
I am excited about tomorrow, spending time with family, eating, laughing and sharing time together. I’m also excited about meeting new people at Friendsgiving and am grateful to be invited to share such a great meal with friends old and new.
I wish you a wonderful Thanksgiving if you live in the US, and if you don’t, I wish you a beautiful day – whatever you have planned. I hope we all find time to focus on what we are grateful and thankful for and my wish for you is that the list of good things is long and plentiful. I know mine is!