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.

Ingredients
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

Steps
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!

It's Fall Y'all

We welcomed the first day of fall this week and that means cooler weather, football, boots, and of course PUMPKIN! I love fall! So tonight I'm writing this entry with an Autumn Harvest candle burning and a delicious fall recipe to share. If you look back at past entries (and I'm sure there will be more in the future) you know that I love pumpkin - pumpkin spice lattes, pumpkin stuffed shells, pumpkin beer, and of course pumpkin cupcakes!

In anticipation of fall I started searching Pinterest weeks ago for some new pumpkin recipes and stumbled across this Pumpkin-Sausage Pasta recipe, some of my favorite things in one recipe how could I not try it?! I have  to say, this recipe is so simple to make and will definitely be repeated lots this fall. Okay, I've rambled enough about my love for fall and my love for this new dish let me get to the recipe!  Enjoy!!

Pumpkin-Sausage Pasta (originally from Mix and Match Mama)

Ingredients
1 pound pasta (I used whole wheat penne)
1 pound sausage (I used pork but you can use chicken or turkey-will try with turkey next time)
3 garlic cloves, chopped (I used 1 1/2 tsp of minced garlic)
1 onion, chopped (make this easy on yourself and get the pre-chopped onion)
1 cup chicken broth
1 cup of pumpkin (not pumpkin pie filling, I used canned Libby's pumpkin)
Freshly Grated Parmesan cheese
Extra Virgin Olive Oil
Salt and Pepper to taste (I actually didn't add either of these, don't think it needed it)

Steps
1. Bring one large pot of water to a boil for pasta. Cook pasta until cooked completely.
2. In another large skillet, heat a tablespoon of olive oil over medium-high heat. Brown and crumble the sausage.
3. After sausage has browned, add in onion and garlic and sauté 4-5 minutes.
4. Once sausage and onion mixture is sautéed add in chicken broth, lower heat to low and let chicken broth simmer 2-3 minutes.
5. Stir in pumpkin and heat through about 3 minutes.
6. Drain your pasta and add to the sausage pan.
7. Stir in cheese and enjoy!!

Happy Fall Y'all!