At Last!

This last week was the open house for the Ogden Temple! It has been a long time coming. Chad has been part of the process for the last 4 years. It was so wonderful to go and see some of the work he and others have done to make the Ogden Temple so beautiful! He has been so grateful for his job, this opportunity, and for the people he is privileged to work for. The Ogden Temple is kind of special to me. My parents were married there, I used to go and do baptisms for the dead every Friday at the crack of dawn before classes while at Weber, and now Chad has had the privilege of helping with the redesign. Our family is kind of hopeless at family photos, but here's us at the open house.

We weren't aloud to take any pictures on the inside, but here are some of the church published pictures. This is what the Ogden Temple used to look like.

Here's what the remodeled temple looks like.

I really like the Angel Moroni and the architectural details.

My favorite part was the decorative paint and the chandeliers.

I also loved the use of the Pioneer rose and the prairie grass throughout.

What a beautiful day, and a wonderful opportunity!

Perfectly Chocolate Chocolate Truffles

These are the most perfectly chocolate chocolate truffles! The balance between the dark and the milk chocolate is delicious. They can even compete with the fine chocolates I love to get at the chocolate store, and they are much cheaper to make! Buying a quality chocolate and good butter and good cream is the most important step. I love Ghirardelli and guittard chocolate, but for sure look for a chocolate that uses real vanilla and not vanillin.

Ingredients:

1 1/3 cup of semisweet chocolate chips
2/3 cup of milk chocolate chips
1/3 cup of cream
6 Tablespoons of butter

Opt: Cocoa powder, sea salt, almonds, etc. to use as a covering.

Heat the butter to  a simmer and add in the the butter. Once the butter has melted add in the chocolate stirring until everything is smooth and completely melted. Remove the chocolate from the heat and place in a shallow container to cool. After the chocolate has cooled to room temperature cover and refrigerate for 2 hours. Using a 1 inch melon baller, or a spoon, roll the chocolate into circular balls and roll in your desired toppings. Eat immediately or keep in an air tight container for a couple of days. They are best when fresh!

I like to  buy small boxes and use mini cupcake liners when giving my chocolates away, but most of all I like to eat them :-)