This time of year always feels a little like spring to me – while I know it’s autumn the crisp air, still-green trees and (currently) blue skies trick me into thinking spring is on the way. This situation isn’t helped by the fact that the shops are now packed with Easter eggs and littered with Easter images (bunnies, chicks, daffodils…) better suited to our Northern Hemisphere friends.
This seasonal confusion suits me just fine, though it has caused some trouble in the past. Take last year for example – I decided the Easter break in late April was a perfectly acceptable time to go on a camping trip. Kevin skeptically agreed and we headed off up North and set up camp. As soon as we were set up the weather packed in, I got a dreadful cold and we spent 80% of the trip huddled up in the tent. I did wake up on Easter morning to find rabbits hopping around in front of the tent though, so all in all it was still a fun trip!
This year we plan on being more sensible, holidaying in a cozy house rather than under a thin sheet of fabric. I’m counting down the days until we can escape work and the city for four glorious days – only 22 days left everyone! If you can’t tell, I’m a little excited. Expect to see a truck load of Easter themed baking hitting the blog over the next few weeks!
Anyway, this season (whatever it is in my confused little head) demands the baking of lemony treats. I’ve been pretty lucky the last week as Mum made this amazing lemon slice that I will have to share with you – apparently it’s super easy and I can attest that it tastes like perfection. But while I get this sorted I have another brilliant lemon treat for you: beautiful lemon and white chocolate truffles.
I found the recipe while trawling through Pinterest at the weekend and gave them a go last night. Two words – ridiculously easy. As I’d never made truffles before I followed the recipe (from Kitchen Simplicity) to a tee and it worked a treat. I do have a few tips for you though…
- Use less butter than suggested – I went with the recommended 5 tablespoons and while the truffles are delicious, they’re a little more buttery than I would have liked. Next time I make these I’ll definitely be dropping the butter down to 4 tablespoons.
- Whisk the mixture – the original recipe simply says to ‘stir’ the mixture together until smooth. Doing this with a wooden spoon left me with a smooth but separated looking mixture (definitely not something I would consider eating). Instead, use a whisk – within 20 seconds of switching tools the mixture looked beautiful and glossy (cue relieved sigh)
- Be cool – run your hands under cold water before handling the mixture to cool them down. I didn’t think of this until I was finished, by which time I had a few rather misshapen looking truffles in front of me thanks to my hands warming the mixture. So please excuse the odd looking truffles – I promise they taste great anyway!
I hope you’re all enjoying the changing seasons and are embracing the festive spirit of Easter (yes, I am a holiday freak)!