This was a busy morning. It turned out to be a "confectioners' sugar morning".  If you could only see my kitchen.....there is a nice dusting of the sugar every where. It looks like it has been snowing in there. Since we don't seem to be able to get any snow down here in Dixie, we can always make our own in the kitchen.     Today I made three batches of goodies:   Praline Espresso Truffles Christmas Clouds Red Velvet Crinkles     Praline Espresso Truffles       1/3 c. plus 1 Tbsp. Praline Syrup 2 Tbsp. light corn syrup 1 1/2 tsp. instant espresso powder 10 oz. graham crackers, finely crushed (2 of the three sleeves in a 14 oz. box) 3/4 c. sifted confectioners' sugar 3/4 c. chopped walnuts, toasted 2 Tbsp. milk confectioners' sugar for rolling     In a small bowl, mix together the praline sryup, corn syrup and espresso powder. Let stand while  preparing the rest of the ingredients.   Chop and toast your walnuts.   In food processor, process graham crackers until they are a fine crumb. Place in a large bowl. Add sifted confectioners' sugar and toasted chopped walnuts.   Pour your syrup mixture over the graham crumb mixture.  Add the 2 tablespoons of milk. Mix with a wooden spoon until well combined, then using your hands really mix until mixture will hold together when squeezed into a ball.   Using a teaspoon, measure out heaping teaspoonfuls of your mixture and firmly roll into a ball. Roll your ball in confectioners' sugar until well coated.   This is the inside of the little truffles:             You can use vanilla coffee syrup to make these if you can't get the Toasted Prayline syrup.  I use Monin syrups and keep about 9 flavors on hand. These are really great for baking and the pump is a nice feature.       Here are some of what I keep on hand.   Espresso Jasmine Granny Smith Apple Key Lime Pie Thai Honey Sweetener Chai Toasted Almond Mocca Praline       I have also made these truffles above using the Toasted Almond Mocha.