Monday, November 24, 2014

Pumpkin Cream Cheese Truffles

Have I mentioned I really love all things pumpkin? Add in cream cheese and white chocolate (and a few other ingredients) and I'm 100% certain you have my new favorite fall dessert! A few days ago, I pinned a pumpkin cream cheese cake ball recipe which connected me to this recipe for pumpkin cream cheese truffles and I decided this weekend was the perfect time to test it out. I find Pinterest to be a blessing and a curse, blessing-I find so many new recipes to try, curse- finding the time to make all of these new recipes. Let's just say, this recipe was a hit and I'm officially obsessed!

I suggest making this recipe a day before you need it, so that you are not rushed for time, it is an easy recipe but not one that can be done in a pinch.  The "dough" needs to set before you roll it into balls and before you dip it in the chocolate.

1/2 cup of white chocolate chips
1/3 cup gingersnap cookie crumbs
1/4 cup canned pumpkin puree
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners' sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
Pinch of fine salt
2 ounces cream cheese, softened
2 cups white chocolate almond bark I used 3 cubes

1. Melt the 1/2 cup of white chocolate chips, stir often to avoiding burning.  Transfer to mixing bowl.
2. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with electric mixer until smooth.
3. Cover and chill in fridge for about 2 hours or until solid enough to roll into balls.
4. Line a cookie sheet with parchment paper and work on rolling mixture into balls (about 1 teaspoon).  I then put the cookie sheet in the freezer for about 30 minutes.
5. Melt almond bark, at no more than 30 second intervals, stirring often until melted. Dip truffle in chocolate and place back on cookie sheet and refrigerate until completely set, about 1 hour.
6. Sprinkle with graham cracker crumbs and ENJOY!

Happy Fall Baking!

Sunday, November 16, 2014

Football games call for Dessert - Crimson Velvet vs Mississippi (State) Mud

For the Alabama game this weekend I made themed dessert! Crimson Velvet cupcakes and Mississippi (State) Mud! Red Velvet is one of my most requested flavors to bake for my friends- it is definitely a frequent repeat.  And lately I've really been wanting to make Mississippi Mud so what better reason than a football game that I can cleverly word the teams' names into my dessert!

Red Velvet
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 large eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp (1 oz.) liquid red food coloring
1 tsp vanilla extract
1 tsp distilled white vinegar
1. Preheat oven to 350.
2. Line cupcake pans with paper liners.
3. Combine cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.
4. With electric mixer, combine eggs, vegetable oil, buttermilk, food coloring, vanilla, and vinegar. Beat on medium speed until well blended.
5. Mix in dry ingredients on low and beat until smooth, about 2 minutes.
6. Divide batter evenly. Bake, rotating pans halfway through baking, until a toothpick comes out clean, about 18 minutes. Let cool in pans for 5-10 minutes then cool completely on a wire rack before icing.

Ingredients for Cream Cheese Frosting
8 oz cream cheese
5 tbsp unsalted butter
2 tsp vanilla extract
2 1/2 cups powdered sugar, sifted

Steps for Frosting
1. Combine cream cheese and butter with electric mixer. Beat on medium speed until well combined and smooth, about 2-3 minutes. Mix in vanilla extract. Gradually best in powdered sugar. Increase speed and beat until smooth.
2. If using an icing tip for the cupcakes, make 1.5 to 2x the original recipe above!

Mississippi Mud

1 cup butter
1/2 cup cocoa
2 cups sugar
4 eggs slightly beaten
1 1/2 cup flour
Pinch of salt
1 1/2 cup chopped pecans
1 teaspoon vanilla
Miniature marshmallows

Ingredients for Chocolate Frosting
16 ounces powdered sugar
1/2 cup milk
1/3 cup cocoa
4 tablespoons butter, softened
Combine all ingredients and mix until smooth!

1. Preheat oven to 350.
2. Melt butter and cocoa. Remove from heat and stir in sugar, eggs - mix well.
3. Add flour, salt, pecans, vanilla and mix well.
4. Spoon batter into greased 13 x 9 pan and bake for 35-45 minutes.
5. Sprinkle Marshmallows on warm cake and cover with chocolate frosting.

Tear into the Mississippi (State) Mud and Celebrate with the Crimson Velvet!
If you frosting melts like this- add more powdered sugar.
Happy Baking!