Today is our last day in the place we’ve called home for almost 8 years. Our furniture is being loaded on to a big truck bound for Texas, and we’ll spend one last night here, on the floor, before we head off to follow it. We’re making a big road trip of it, taking a week to make the drive and stopping some interesting places along the way. Before all that, though, it was time to say goodbye to our friends here, so we threw a little party over the weekend.
All of our nearest and dearest — and many of their little ones — showed up to say goodbye and help us clear out our pantry and liquor cabinet in one last hurrah. I made (among other things) Oreo truffles, which I had been meaning to try for a long time. I covered some with milk chocolate, and some with white chocolate, both of which I had hanging around my pantry begging to be used.
In one of my greater strokes of genius, decided to try Thin Mint truffles, too. Two adorable Girl Scouts showed up on my doorstep the morning of the party selling cookies, and I just couldn’t say no. I do love Thin Mints,* so why not Thin Mint truffles, too?
**Although, really, I am not a lover of the chocolate-mint combination in any other context. One of those great mysteries of the universe.
The truffles were a hit, and a good time was had by all… including Nora, who hung out with the big kids as well as the little babies, and enjoyed a good ol’ cup of dirt at one point in the evening.
I won’t say I’m not feeling wistful about this transition, but I am trying to stay positive — there are so many good things waiting for us in Austin. But I will miss this house we’ve come to call home (especially the great backyard for throwing parties!), all the good friends we have made here, and the great things about living in the Bay Area.
So, goodbye, Sunnyvale. We will miss you. Don’t be a stranger — and please accept some Thin Mint Truffles as a parting gift.
Thin Mint Truffles
Inspired by this recipe for Oreo truffles
1 8 oz block of cream cheese, softened
2 packages of Thin Mints
12 oz good-quality semi-sweet chocolate
Pulse the Thin Mints in a food processor until they are finely crumbled. Using a fork, thoroughly mix the cookie crumbs with the cream cheese. Using clean hands, form the mixture into 1-inch balls and place onto a cookie sheet lined with wax paper. Chill the balls in the refrigerator while you melt the chocolate, about 15 minutes.
Using a double boiler or a heat-proof bowl set over a pan of simmering water, melt the chocolate, stirring frequently, until smooth. Remove the chocolate from the heat and coat the chilled balls, tossing one by one with a spoon. Remove to the wax paper-lined cookie sheet and chill for about an hour before serving.