No one would guess looking at our kitchen today that 24 hours ago there was chocolate and confections spread across every horizontal surface and most of the utensils and bowls. There was a constant chatter of conversation, a stack of bowls and spatulas that needed to be washed and used again, plus a pair of guinea pigs that managed to sleep through most of the hubbub.
All signs of a successful day.
My usual candy making crew showed up; we were in full swing by noontime. The recipe list was most of the usual, too: butter creams, mint Oreo truffles, peanut butter balls, cookie dough truffles, ginger nut clusters, paves, straw baskets and toffee.
We had one new addition - pumpkin cheesecake truffles. I had a half cup of frozen pureed pumpkin I had roasted in November, which was too small for cookie or bread recipes. As I pondered what to do with it, I rediscovered this
Halloween themed recipe I had bookmarked, and rolled it into the Easter lineup. Everyone really liked these; they've been put on the list for next year. We dipped the truffles in white chocolate, which was nice, but I bet they'd be good in dark chocolate. We'll try that next year.