>Tiered Candy Stand and Bourbon Balls

http://rcm.amazon.com/e/cm?t=crafgeor-20&o=1&p=8&l=bpl&asins=B000JK106O&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrHello Everyone!

     So, I’ve already got Christmas on my mind. Its a good thing because that means that I will be able to pace myself and not wait until the final two weeks to cram everything in. The bad thing is that it is still in the 80s here. Not Christmasy weather. Oh, well, a California girl can’t let that stop her.
    I am planning a Christmas party for my friends and family in the area. I am really looking forward to the party because I haven’t had anyone over to the new house yet and I am dying to have people see it.
     Anyway, I love making truffles from scratch. I have never had anything pretty to serve them on, they always just ended up piled on a plate. At my Salvation Army visit from Friday, I scored 3 salad plates and 2 ceramic candle holders. They’re pretty cool – the plates have a grape pattern on them and the candle holders look like architectural columns.

     All I did was to make sure they were all clean and dry. I stacked the candlestick on a plate and glued it in place with Loctite.

     I stacked and glued until it was 3 plates high.

I expect it will look elegant when its holding truffles. Here is a link to a recipe that I will try this year. In the past I made these.


  • 1 cup vanilla wafer crumbs
  • 1 cup chopped pecans
  • 1 cup confectioners’ sugar
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 cup bourbon
  • 1 1/2 teaspoons light corn syrup
  • 1/3 cup confectioners’ sugar for decoration


  1. Combine wafer crumbs, finely chopped pecans, 1 cup confectioners’ sugar and cocoa.
  2. Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in confectioners’ sugar. Refrigerate.



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