I'm home from teaching an independent study class to 17 lovely women at the most recent Empty Spools seminar. Everyone worked on something different – with the exception of Christy and Kathy who were both working on double wedding ring quilts. Carolyn, below, was coloring blocks from Kim McLean's Lolipop Trees.

Janie was preparing applique pieces for a quilt featuring eagles and flags. 

Marcella was working on an applique block of her own design.

Lynda (from Great American Quilt Factory in Denver) was sewing foundation paper blocks from books that she and Nancy Smith (who was also there) have written.

There were other piecing and applique projects going on and I should have gotten more photos. But in my defense I was as busy as they were! As a teacher I found it very fulfilling to be able to add a bit of information or advice that was helpful.

I'll tell you more about it tomorrow…

I find myself to be strangely attracted to all things orange these days. I don't remember loving it back in the 70s – perhaps I was just too young for it then. At any rate, this small orange flower caught my eye on my morning walk a couple of days ago. I'm still at Asilomar – this flower was growing next to the boardwalk…

It's more fun close up…

I'm in California at the Asilomar Conference Grounds. My Empty Spools session starts in less than an hour so I can't go on and on… Here's a photo I took this morning. It's raining now so I'm glad I took the camera out early.

AKA – Truffles! This is the recipe that I have used for many years. I first saw this on the Smucker's Great American Recipe Contest. I've changed it a bit since then.

• 1 chocolate cake mix
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup unsweetened cocoa
• 1/2 cup confectioners' sugar
• 1/2 cup Smucker's raspberry preserves (apricot is good too)
• 1 teaspoon vanilla extract
• chocolate candy coating

Prepare cake a package directs; cool.

NOTE to those who want to make gluten-free cake balls: The gluten-free chocolate cake mix makes a smaller cake. If you make 2 of these, increase the other ingredients by at least half.

In 3-quart saucepan, over medium heat, melt butter; add cocoa and sugar and preserves, stir until smooth. Remove saucepan from heat; crumble cake into mixture in saucepan; mix until well blended and moist. Roll into 1 1/2" balls.

In a double boiler over low heat, melt the chocolate. Dip the balls, completely coating each one. Let stand until dry. Recoat bottom of each truffle if necessary.

These keep best if kept cool. I keep mine in the garage. I only put them in the refrigerator after a couple of weeks if they have not been eaten.

Cake balls are all the rage – at least that's what I've been hearing. They are easy to make and not too bad for you – if you only eat one or two!

I found lots of recipes online, here and here and here. I recently made three different flavors (red velvet, chocolate raspberry, and peppermint) and took them to a party and they were a definite hit. Here is my very own Peppermint Cake Ball recipe…

To begin, gather your ingredients, then follow the recipe below.

Peppermint Cake Balls

• 1 box white cake mix (cook as directed on box for 13 X 9 cake)

• 1 can white frosting (16 oz.)

• 1 teaspoon peppermint extract
• 1 package chocolate bark (regular or white chocolate)
• Crushed candy canes
• 
Waxed paper

1. Bake cake according to direction on the box. After the cake is cool, crumble into large bowl.
2. Mix the white frosting with 1 teaspoon of peppermint extract.
3. Mix the cake thoroughly with most of the peppermint frosting. It will be easier to use fingers to mix together. Add more frosting if you think the mixture is too dry.
4. Roll mixture into quarter size balls and place on a cookie sheet.
5. Chill or freeze for several hours. Balls can be placed in freezer bags and kept for later use.
6. Place unwrapped candy canes in a ziplock bag. Close the bag. Place it between two towels and gently crush the candy canes with a hammer. Pour the crushed bits into a small bowl.
7. Melt chocolate according to the directions on package.
8. Use a candy dipper to dip each ball in chocolate. Tap off excess chocolate and place on wax paper until firm. Spoon a little bit of crushed candy cane bits onto the top of the cake ball before the chocolate hardens.
9. Cover the cake balls tightly and store where it is cool.

Today, as I was reading Chuck Green's ideabook.com newsletter, I learned about the FWA (favorite website awards). The 2009 winner is We Choose The Moon. Give it time to load and then enjoy the show. There are clickable links to videos, photos, and more.

And then to SoytuaireLabuat.com, the 2009 People's Choice winner. Give it time to load and then move you mouse to the rhythm of the music – I really enjoyed myself. The FWA site has links to other excellent sites – have fun exploring!