Friday, September 18, 2015

Fall Inspired Recipe~Pumpkin Truffles

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GladeForFall #CollectiveBias
I don't know why, but once the stores start stocking their shelves with seasonal decor, my mind immediately gravitates to all the beautiful colors of Fall, family time and a plethora of pumpkin inspired recipes. Such was the case when I was shopping at Kroger last week & smelled the new Glade® Limited Edition Fall Collection Jar candles{Pumpkin Pit Stopand Hit the Road}. I couldn't help but get a few of these for the home, & a few essentials for a pumpkin treat!

Okay, confession time: I’ve never been a huge fan of traditional pumpkin pie {but I adore the smell of it}. I know, everyone goes crazy for it & it's almost unAmerican to not like it, but there's just too much richness in a slice. I feel the same way about most pies though, just not my thing. It probably has something to do with growing up in 110 degree weather and never turning our ovens on (well, accept twice a year when we baked ham). Our family just never baked, and to this day my mother still treats her oven as extra cabinetry storage. It makes me laugh just thinking about it! 


But anywho, I still make these treats on occasion, especially around the holidays, as they are real crowd pleasers & the smell is amazing(plus the hubby happens to adore pumpkin pie, like no one else I know). Something I do really enjoy are truffles, they have such a wonderful texture with just the right amount of sweetness in every bite.
  An added bonus Is that I can make these ahead of time & let them chill in my freezer. So, today I will be sharing a delicious pumpkin truffles recipe. This recipe calls for a few hours of chill time in between, which works great for me, so I can get more things done throughout the day but just FYI, so you plan ahead, otherwise this recipe is fairly quick & easy.
Here's what you'll need for the truffle's filling: pumpkin puree, gingersnap cookie{crumbled}, graham cracker{crumbled}, powdered-sugar, nutmeg, cinnamon, ginger, salt, cream cheese{softened}, white chocolate chips{melted}.
Combine & blend it all in a food processor. Then transfer to a bowl & freeze for 30-60 minutes.
 Once your mixture is fairly hardened & no longer super sticky you can pull it out & form your balls. Using a small scoop spoon to shape the filling mixture into a small ball, about the size of 1 tablespoon. Roll it in your hands to make it nice and round, and then set it on a plate or baking sheet lined with parchment. 
 Repeat with the remaining filling mixture. Place the plate of filling balls back in the freezer, and freeze for at least 2 hours{or until solid}.
 Once the filling balls are frozen, stir together the chopped white chocolate and the shortening and use a microwave or double boiler to melt the mixture until smooth, stirring occasionally.
Use a small fork to dunk a filling ball into the melted chocolate until it is completely covered, then transfer the ball to a new baking sheet lined with parchment or wax paper.
 Then sprinkle the top with a pinch of the remaining gingersnap crumbs.
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 YIELD: 24 SMALL TRUFFLES

PUMPKIN TRUFFLES

INGREDIENTS:

FOR THE FILLING:

  • 1/3 cup pumpkin puree
  • 1/2 cups finely-crumbled gingersnap cookies {& extra to garnish}
  • 1 cup graham cracker-crumbled
  • 3 Tbsp. powdered sugar
  • 1/8 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/8 tsp. salt
  • 4 oz. cream cheese{softened}
  • 1 cup white chocolate chips, melted

FOR THE CHOCOLATE SHELL:

  • 14 ounces white chocolate (or vanilla almond bark), chopped
  • 1 Tbsp. shortening/vegetable oil

DIRECTIONS:

Combine all of the filling ingredients together in a food processor. Pulse until well-blended. Transfer the mixture to a small bowl, and freeze for 30-60 minutes, or until the mixture is fairly hardened.
Use a small cookie scoop of spoon to shape the filling mixture into a small ball, about the size of 1 tablespoon. Roll it in your hands to make it nice and round, and then set it on a plate or baking sheet lined with parchment or wax paper. Repeat with the remaining filling mixture. Place the plate of filling balls back in the freezer, and freeze for at least 2 hours, or until solid.
Once the filling balls are frozen, stir together the chopped white chocolate and the shortening (or vegetable oil) and use a microwave or double boiler to melt the mixture until smooth, stirring occasionally.
Use a small fork to dunk a filling ball into the melted chocolate until it is completely covered, then transfer the ball to a new baking sheet lined with parchment or wax paper. Remove the ball from the fork with a spoon, and then use the spoon to swoop the chocolate over the top if a spot of filling is showing. Sprinkle the top with a pinch of the remaining gingersnap crumbs. Repeat with remaining filling balls until all are coated in chocolate. Store truffles in an air-tight container in the refrigerator/freezer. Enjoy!
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What recipes are you inspired to make this Fall?
Oh & If you're looking to re-stock your candle supply this fall, I found the Glade® Limited Edition Fall Collection in the air freshener aisle at Kroger. I Love that I can grab a few home decor staples & groceries all in one short trip!
Thanks so much for stopping by!