Some how and some way, Martha Stewart's people found out about the blog. As Martha would say "that is a very good thing". Long story short, the great thing is I am on their mailing list and they sent me the December copy of, Everyday Food.

The issue highlights cooks, recipe solutions, and meals made in 25 minutes or less. It's a great issue so I highly recommend picking up a copy for your holidays needs whether they are for Chanukah, Christmusakah, Kwanzaa, you get the idea! There are yummy recipes to fulfill all of your kosher soul needs.

Here's one of my favorite recipes in the issue.. the Bourbon-Pecan Truffles, yes that's right honey..Bourbon-Pecan Truffles.

Bourbon- Pecan Truffles

1 cup heavy cream
1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped)
2 tablespoons bourbon
1 cup finely chopped pecans


In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon. Let stand 3 minutes; whisk until smooth. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 2 hours.

Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm, 30 minutes.

Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans, pressing lightly to adhere, and place on baking sheet. Refrigerate truffles until set, 30 minutes to 1 hour. Store in an airtight container in the refrigerator up to 2 weeks.

Makes 35 balls

**Chilling the chocolate mounds for a half hour makes it easier to shape them into balls. The truffles soften quickly, so keep them in the refrigerator until just before serving.

Nosh on,
Shoshi