Apr 8, 2012
easter cake truffles
Easter is finally here! I love Easter, especially the midnight mass with all the candles, the Hallelujah Chorus, and the hope of a new beginning. It's really one of my favorite days of the year.
Also, it marks my survival of the past 40 days without listening to the radio in the car. Yep, that's what I gave up this year for Lent. It wasn't always easy listening to nothing but my own thoughts at 6:30 am each morning for the long car ride to work.
Looking back on the past six weeks sans radio, I've come to realize how very ADD I really am. (Sometimes it's even hard for me to keep up with my jumpy stream of consciousness thoughts; my husband, my family, my friends and you--my readers--are saints for trying to keep up.)
But I've also realized how nice it is to simply have some quiet time. It's something that I think gets lost in the crazy, technological world we live in today. Without music and morning talk shows, I've been so much more relaxed and more at peace throughout the day. Try it some time. It's not easy, but I definitely found it worthwhile in the end.
This weekend, we have out of town family celebrating Easter with us. I'm looking forward to seeing lots of relatives, eating lots of food (including these cute little cake truffles) and celebrating the Love that the day is all about.
To make these Easter cake truffles, follow my basic cake pop recipe and use gel food coloring the color the white chocolate. I used a white cake and cut off the edges of it before crumbling it, so the filling would be whiter and softer.