A couple of weeks ago, I wrote about helping my sister make truffles and how in a moment of zealousness, I pushed my hand mixer over the edge by trying to whip four batches of cream cheese at once. Of course, things like that don’t happen in a vacuum, and as I watched my mixer go up in smoke, it was obviously a picture of my life.

Overloaded and burnt out.

But over the past few months, since my New Year’s ritual of giving the year 2011 the name “empty,” I have been trying to sort through closets, pare down schedules, and examine my heart to find my way to a life that is creative and productive and glorifying to Jesus without keeping me on the brink of a nervous breakdown.

And slowly, choice by choice, I might be getting there. I realized it two Saturdays ago over a second episode of making truffles.

My friend, Kelly, and her two sons were coming for dinner, and they eat a primarily gluten-free diet. Since I don’t, I have very few gluten-free recipes in my repertoire. But I remembered the truffles without a crumb of wheat (or any whole grain for that matter) in them.

First, I checked the fridge for the ingredients. I knew I was onto something when I already had all of the ingredients to make truffles! Except a hand mixer, of course.
Then, I ran to a nearby department store for a new hand mixer, and found a suitable one for under $20.

Finally, I came home and made a single batch of truffles, carefully monitoring the health of the mixer throughout the process. In making just a single batch, the mixer didn’t sputter or whine; it didn’t even strain at all.

It was as if mixers were MADE for single batches.

So, to celebrate Friday, check your own fridge. I’ll bet you have what it takes to make truffles right in front of you.

Light Chocolate Truffles from Healthy Cooking Magazine, February/March 2011

1/3 cup semisweet chocolate chips
4 oz reduced-fat cream cheese (I used regular cream cheese because that’s what I had)
1/3 cup plus 2 tsp baking cocoa (divided)
1 1/4 cups plus 2 tsp confectioners’ sugar, divided

In a microwave, melt chocolate chips; stir until smooth.

In a bowl, beat cream cheese until fluffy. Beat in 1/3 cup cocoa and melted chocolate. Gradually beat in 1 1/4 cups confectioners’ sugar. Coat hands with confectioners’ sugar; roll chocolate mixture into 1-in balls (I used a cookie dough scoop!). Roll in remaining cocoa or confectioners’ sugar (I used the sugar.). Refrigerate for at least one hour.