Chocolate Truffles for Valentine's Day! :)

My sweet friend Laura Smith (on staff here in Rome) had a Valentine's Day party tonight for all of her friends. It was so wonderful to get together with Italian & American women, from all different walks of life, to enjoy a night of togetherness and great food! We were all each supposed to bring something to share, and I chose to bring yummy chocolate truffles that my sweet friend Stefanie always used to make at Miami. I included the recipe below so that you can surprise your sweetheart or sweet friends with delicious and easy Chocolate Truffles! :) Enjoy them!, and above all else------ I pray that the Lord Jesus Christ romances your heart, and you experience His steadfast love and faithfulness this weekend-- and always! He loves you very much! I pray you'd experience that!

Easy Chocolate Truffles

Ingredients

• 1 (16 ounce) package Oreo chocolate sandwich cookies, divided
• 1 (8 ounce) package cream cheese, softened
• 2 (8 ounce) packages semi-sweet baking chocolate, melted
• 1 bar of white chocolate & red food coloring (not necessary, only if you want!) :)
  

Directions

1. Crush the cookies to fine crumbs in a Ziploc bag using a rolling pin (or in a food processor if you have one!) Place the cookie crumbs in a medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. In a double-boiler OR in the microwave, melt the chocolate, and dip balls in, carefully, either by using your fingers (messy but this is what I did!) or you can use a couple spoons to help you. I think using toothpicks was too hard- the truffle balls got the most "messed up" when I used toothpicks. Place dipped truffles on wax paper-covered cookie sheet.
3. Let stand until firm; if needed, refrigerate. Store leftover truffles, covered, in refrigerator.
4. To add an extra step-- note that I said you could purchase white chocolate & red food coloring--- and I melted it, dyed it pink, put it in a Ziploc bag, cut a small hole in the corner.. and used the melted chocolate to pipe designs on top of the truffles.. to make them look a little more like Valentine's Day. This step obviously isn't necessary, but it's fun! :) Check out the finished product below! :)
   

"Nerja" song :)

click HERE to watch a video of my friend Alex Priebe & I singing our re-worked version of Johnny Cash & June Carter Cash's song-- "Jackson." We re-wrote the lyrics to be all about "Nerja" -- the city in Spain where our staff's annual conference is held. Hope you enjoy! :)

Barcelona & Nerja, Spain

Recently, we went to Barcelona on the way to our annual staff mid-year conference in Nerja, Spain. Here are some photos from Spain!...

This is one of the massive sets of doors for the giant church in Barcelona: La Sagrada Familia. I love how the doors are all about JESUS-- and you can see in gold on one side "Who is the truth?" and on the right, "Jesus of Nazareth, King of the Jews."

I loved how the light reflected through this stained glass window!!

Roma interns at La Sagrada Familia.

One of the neatest things about La Sagrada Familia is that they are still constructing it as time goes on! You can see a woman, here, constructing a huge piece of a column!

The outside view of the "Nativity" side of the cathedral. There are three different facades on La Sagrada Familia: the Passion, the Nativity, and the Resurrection/Glory. They are still working on the Resurrection/Glory side--- and I'm sure it will be SWEET when they finish it!

The world's longest bench at Park Guell. :)

in Nerja-- where our staff conference is held.

Sweet Carrie Dougherty-- who I got to meet with for a coaching appointment. What a wise and amazing woman! :)

Love my roommates! :)

Vegetable Tortellini Soup

My roommates & I made this great soup yesterday-- check it out! :) It will be warm & comforting for your belly in the cold days of February! Feel free to add any kind of meat you want if you desire-- but we made it as is-- without! :)

*Vegetable Tortellini Soup*

1 tablespoon extra-virgin olive oil
1 red bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1/4 teaspoon cayenne pepper, or to taste (optional)
1, 28-ounce can crushed tomatoes
1 15-ounce can vegetable broth or reduced-sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram (or both?) :)
1 6- to 9-ounce package fresh or frozen cheese (or meat) tortellini or ravioli
2 cups zucchini, diced (about 2 medium)
Freshly ground black pepper to taste

Heat oil in a large soup pot over medium heat. Add bell pepper & onion, garlic, and cayenne pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add tortellini/ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.