Last issue, we made a delicious cake, and today, we’ll make it even better. Perfect for parties, hanging out, or just because, these treats will satisfy your sweet tooth! If you need to make sure you have everything, here are the ingredients and supplies you’ll need. (Don’t worry- everything will be listed in the recipe as well, so you won’t have to glance back up for measurements.)

½ teaspoon lemon juice
⅛ teaspoon clove
¼ teaspoon ginger
½ teaspoon vanilla extract
1 teaspoon nutmeg
3 teaspoons cinnamon
1 brick cream cheese
4 cups powdered sugar
1 stick butter (softened)
Non-stick baking spray
Chocolate or candy melts for coating
Sprinkles for decoration (optional)

Start by using a hand mixer to combine 1 brick of cream cheese and one stick of butter. Once the mixture is smooth, gradually add 4 cups of powdered sugar, one cup at a time. With your last cup, add ½ teaspoon of lemon juice, ⅛ teaspoon of a clove, ¼ teaspoon of ginger, ½ teaspoon of vanilla, 1 teaspoon of nutmeg, and 3 teaspoons of cinnamon. Take your sugar and spice-pound cake (recipe in the last issue) and, using your hands or a food processor, crumble the cake in a large bowl. Add 4 teaspoons of the cake-icing mixture for every cup of cake you’re making, and mix with your hands until the frosting is evenly distributed and you can shape the mixture without it falling apart. Take a heaping tablespoon of the mixture and roll it into balls with a diameter of about an inch; these can be rough, as we’ll improve the shape later. Chill the truffles for at least two hours. Then, take them out and improve the shape as much as possible. Using a fork to suspend the truffles, evenly cover them with your choice of coating by pouring it over the truffle. For beginners, I recommend candy melts, as they melt thinner, are easier to coat with, and set faster. Decorate with sprinkles (or however you like), and your truffles are done! Store in the refrigerator… if you don’t eat them all first.