Create A Future Family Heirloom
I’d love to create a cookbook full of my family’s recipes to hand down to my daughter when she is a little older. Certain dishes bring back such good memories of times with family – holidays and just everyday meals, tool. Some that I remember well are my Mom’s pot roast and Waldorf salad, and my Grandma’s potato chip cookies! With each entry I’ll reminisce about my memories surrounding that particular recipe and where it was found. Since both my Mom and Grandma are gone now, I think it is important to remember and pass on family traditions in fun and creative ways. Come to think of it, a family cookbook would make a great gift to my nieces, as well!
I plan to include photos of the recipes, of course, so I better dig out those old recipe cards and get started! I think incorporating old and new photos of the family enjoying meals together throughout the book would make it even more special.
Are you ready to make your own family cookbook? Right now you can receive 15% off when you make your own Blurb Cookbook! I have had several great experiences creating books with Blurb over the past year. Their high-quality books and planners make wonderful gifts!
Here is one of my favorite dessert recipes that I came up with myself – when I create a cookbook for my daughter, this one will definitely be included!
Dark Chocolate Raspberry Truffles (Low Carb)
Very rich and delicious, truffles make an easy, elegant dessert. This low-carb recipe makes approximately 28 walnut-sized truffles. There are approximately 43 net carbohydrates in the entire batch, so each truffle has about 1.525 net carbs. Those who love dark chocolate may find the Truvia unnecessary.
3/4 cup heavy cream
1-1/2 cups Hershey’s Cocoa, Natural Unsweetened or Hershey’s Special Dark 100% Cacao
1/2 cup butter
1/2 cup Torani Sugar Free Raspberry Syrup
3 tablespoons Truvia and/or
1/2 cup finely chopped almonds
- Melt butter in medium bowl and mix in cocoa powder.
- Heat cream on the stove on low to medium heat (stir regularly and watch closely – it burns easily).
- Stir cream into chocolate/butter mixture until smooth.
- Add Torani flavoring syrup and mix until smooth.
- Cover and refrigerate for 3 – 6 hours.
- Roll into walnut-sized balls, then roll in Truvia and/or chopped walnuts.
- Store in refrigerator.
- Use chopped pecans, walnuts, or macademia nuts for toppings.
- If you are willing to add a few carbs, roll some of the truffles in coconut.
- Use a different flavor of Torani Sugar-Free Flavoring Syrup: vanilla, hazelnut classic, caramel classic, chocolate, or Irish cream.
When I serve truffles at a party, I like to make three or four varieties of flavors and toppings. They look like you went to a lot of trouble, but are really not that difficult to make! We’ve tried the Torani Sugar-Free Vanilla and Raspberry flavors, and they are both delicious.
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Copyright 2013 Kathryn Depew