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Truffle-maker Lynne Larson: What’s in Your Fridge Friday?

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By Addie Broyles | Friday, March 6, 2009, 12:43 PM

I had the pleasure of eating Lynne Larson’s Babycake Truffles for the first time last weekend, when I was judging a chili cook-off at Spicewood Vineyards. Her truffles, chocolate-covered balls of moist, delicious cake, were as popular as the chili, and they even paired nicely with the wine.

Larson, who lives in Spicewood, says she has known since she was a kid that she wanted to own her own business, but it wasn’t until last summer that she opened Babycakes after years in the mortgage industry. Her kitchen is in Dripping Springs, but she makes deliveries all over the Hill Country and Central Texas and ships truffles across the country. (My favorite part of her Web site, besides the gorgeous truffles, is where she explains that the truffles are made in “an atmosphere of positive energy flow, expectant dreams, realized joy and unmatched integrity by women of spirit.” I love it!)

What three things are always in your fridge? Half ‘n’ half - a must for morning coffee. Butter - makes everything better! Some kind of cheese - the stinkier the better! Thank goodness I’m not lactose intolerant!

What’s your favorite condiment? Heinz Ketchup (I grew up in Pittsburgh!)

What’s your favorite non-truffle dessert? “Angelyn’s” Chocolate Chipper Cookies. This is a recipe that my friend Angela and I (hence the name) made our own. We have a little ritual of sneaking some time in the middle of everything to whip up a batch and enjoy them together.