What? Finals? Meh, I'll get to that later.

It's the middle of finals week.  What should I do?

If you said, "Don't study," I think that's a great idea!!  That's exactly what I did do today!

So here's what happened.

About a week ago, one of my classmates randomly pulls a bag of big white chocolate chips out of her bag and says, "Do you like white chocolate?"  I think my exact words were, "Is there sugar in white chocolate?  ...then YES!"  So she gave me the whole bag.

Fast forward to today.  It's day 3 of finals week and I'm done with all my finals until mid-day Saturday.  So I took the day off.  No school-related anything allowed.  I got some much-needed things done that have been neglected since August.  For example, I stacked all my books on my bookshelf.  (For those of you who don't already know, that's a big deal.)  Now they almost all fit.  See?

I also got all my winter stuff out, which I definitely already needed a few weeks ago.  

And, I made truffles.  Re-enter white chocolate.  It had been staring at me for too long.  It took me awhile, but that's okay!  I was still under my self-imposed school ban!  

They were so pretty, I took pictures.

And the taste?  Divine.  I once read a book where the author said she loved her pizza so much that she believed that it loved her back.  This is how I feel about my truffles.  It's true love.  

At Dana's request, here's the recipe:

1 cup baking chocolate or white chocolate, chopped 

2 tsp butter/margarine

1/4 cup heavy whipping cream

1 tbsp shortening

1 cup chocolate or white chocolate chips

1. Cover cookie sheet with aluminum foil.  Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat.  Stir in butter until it melts, stir in whipping cream.  Refrigerate 10-15 minutes, stirring frequently, just until thick enough to hold a shape.

2. Drop mixture by teaspoonfuls onto cookie sheet.  Shape into balls (if too sticky, refrigerate more).  Freeze 30 minutes.

3. Heat shortening and chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.  Dip truffles, one at a time, into chocolate.  Place on cookie sheet.  

4. Refrigerate about 10 minutes or until coating is set.  Drizzle some with a mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk (I just melted more white chocolate and some shortening in a Ziploc bag and cut off the corner).  Refrigerate just until set.  Serve at room temperature, store in airtight container.  Makes approx. 25-30 small truffles.

I think I'll take some back to school with me to share the love before this last final.  It's only fair, right?  It's like when you borrow a cup of sugar from a neighbor, and then you go and make cookies with it and give them back.  Suddenly I'm feeling very sneaky like that...like I'm the white-chocolate-to-truffles-finals-goodies bandit, bringing sugary joyness to burned-out students everywhere!!  Mwahaha!  I feel like I need an alias.  Any ideas?