Wednesday, September 26, 2012
Gingersnap Pumpkin Truffles
I have been working on getting this post up for about 5 days now.
My inspiration is gone, I have nothing that I want to write about. Actually, that's a lie- I have a lot to write about, but if I wrote about the men dragging dirt in and out of my house doing construction, and how my yard looks like a dug up dump pit, I would just sound really whiny and negative, and I realize you come here to see and read about food. Not to hear me complain.
On a happy note though, the whole pool house renovation thing we're doing will be done in 1 month, and my good friend Sarah and her husband (who is also my cousin) will be moving and it's going to be the most fun thing in the land to have them living in our backyard! Yay! Personally, I'm excited to have them back there as sort of a security system. Cause we all know when people break in to houses they go to the back of the house where no one will see them. But if they try that move here, chances are sarah and Drew (her husband) will see them...so those robbers don't really stand a chance. Also our new backyard dwellers have cats. And cats are scary...
I made these truffles last week and they were a huge hit, they taste like fall, and they have pumpkin hershey kisses coating them. Which in my opinion, there is almost nothing better then pumpkin hershey kisses.
So........here's the recipe.
P.S: this makes a toooon of truffles, so feel free to cut the recipe in half, I won't be offended.
Gingersnap Pumpkin Truffles
For the dough:
3/4 cup butter
1 cup sugar
1/4 cup dark molasses
2 cups flour
1/2 Tbsp. ground ginger
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
Milk (enough to make a dough consistency)
1 Bag Pumpkin Spice Hershey Kisses, unwrapped
2 Tbsp. shortening
In an electric mixer, whip together the butter and sugar, until smooth, light and fluffy.
Stir in molasses and mix well.
All at once, add in flour and all 4 spices.
Mix til it comes together, and add milk as needed to form a soft dough that is roll-able.
Roll into 1 inch balls, and place on a wax paper lined plate or cookie sheet.
Freeze for 10 minutes. This will help make the coating set faster.
Meanwhile, place all your unwrapped kisses in a microwave safe bowl, along with shortening.
Heat for 30 seconds.
Do another 30 seconds and stir very well until smooth. You should only have to heat it up twice. Maaaaybe 3 times if your microwave is weak, but be careful. Overheating the kisses is a crime, here.
With a fork, dip each dough ball in the pumpkin deliciousness, completely coat, and remove with the fork allowing excess to drip off. Place back on wax paper.
If you want, you can double dunk the truffles so you have a thicker pumpkin coating, which is what I did.
Keep in refrigerator!