I haven’t made them yet because I’m pretty sure I’d find them too sweet.
I love a good boozy chocolate truffle. though.
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maybe I will be making more treats than I originally planned this year. LOL
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I am watching Season 2 of Blue Lights, and the Humble 15 is mentioned. I might make it at Xmas.
Did you ever have the Champagne truffles or the Christmas brandied cherries made by the much-lamented (by me) chocolatier Bernard Callebaut, who had stores across Canada? They were truly sublime! He used to also make other chocolates I really liked.
He went broke, but is back in business, with stores in Calgary only.
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Yes! A friend of a friend ran the Callebaut franchise here in London, and I lived in an apartment above a Callebaut location in Calgary 25 years ago. I bought a lot of those gold boxes for hostess gifts and bday gifts.
I have enjoyed some other brands of champagne truffles , but not recently. Teuscher makes a nice one.
In the past, I have found Charbonnel et Walker at Winners, but not in a few years.
maybe I will make some.
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Thry look great, even if they don’t snap. Send 'em on down…I’ll dispose of them for you 
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Mendiants.
Toffee pretzel bark!
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Following a discussion on the baking thread, I talked myself into making lemon possets for a holiday dessert. I went big, and made the full recipe for four 1/2-cup ramekins. The topping will be a strawberry sauce I pulled from the freezer (leftover from last summer’s strawberry cake).
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We just got a few Meyers and I was just trying to decide between posset and panna cotta! Those look inspirational!
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I’ve made it with Meyer lemons. Good, but I feel the Eurekas give you a more intensely lemony experience.
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Chex mix for friends and neighbors
And homemade brined, roasted almonds (recipe by Johshua McFadden in Six Seasons)
Details in the Chex mix hacks thread:
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Biscotti Bake Off: The Grand Finale.
I made one batch of pistachio-cranberry, with a white chocolate drizzle (I’m not too good at the drizzling bit, but who cares?). I also made a batch of the Union Square chocolate biscotti - I divided the half batch in half again, but these still spread like crazy.
On the savory front, I made Point Reyes blue cheese logs with cranberries and walnuts.
When all was said and done, I took a break for a cup of chai and a few dunkers from yesterday’s David Lebovitz test batch.
I’m ready for Christmas.
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the blue cheese logs are very appetizing.
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My PIC’s pistachio ice cream. He truly outdid himself this time.
Toasted and raw pistachios, plus rivers of pistachio cream.
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All look wonderful!
My nephew has been dipping shortbread in his chai 
I might ask if he’d like to bake some biscotti for this — we were just talking about trying the ted lasso shortbread recipe now that he has wiped out all the walkers in the house 
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