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.
Stir well.
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!

YUM. ENJOY!

Key Lime Cake Batter Truffles

I know this is totally not a fall dessert. It's more of a 'thank goodness it's summer' type of dessert...

Sorry.

But I'm pretty sure you'll get over it once you taste these.

I was messing around with this cute little bottle of lime extract I got a few months ago, when the idea for some sort of truffle hit me. Except I had no graham crackers, so a key lime pie truffle type thing wasn't gonna happen.

Have you ever had cake batter truffles?! I made them awhile back- I can't eat less then 5 at one time. They are super.

Why not throw in some lime?

These were refreshing, sweet-but-not-to-sweet, and just so yummy.

I love truffles...they make me weak, they make me lose all self control, and they're so cute!

Key Lime Cake Batter Truffles
yield: 40-50 truffles


1/2 cup butter, softened
1/2 cup white sugar
1/4-1/2 tsp. key lime extract (mine is very strong and condensed, so depending on what kind you have you will need more or less. Adjust to taste.)

1 1/2 cups flour
1 cup yellow cake mix
3-4 Tbsp. milk
Green Sprinkles

Coating:
1 bag white chocolate chips
4 Tbsp. shortening
4 Tbsp. yellow cake mix

In an electric mixer, beat butter and sugar together.
Add in extract and mix well
On low, mix in flour, cake mix and milk as needed to form a dough.
Throw in as many sprinkles as you want!
Roll dough into little 3/4 inch balls.
Place on a wax paper lined pan or plate and freeze for a few minutes while you make the coating.

In a heatproof bowl, melt white chips with shortening at 30second intervals stirring very well in between.
When chocolate is smooth, stir in cake mix.
Remove truffles from freezer, dip in coating with a fork, and place back on wax paper. Sprinkle with sprinkles!

Coconut Truffles (for my pumpkins 5 month birthday!)

My baby girl is 5 months today and it's freaking me out.



Maybe I'm freaking cause that means next month she'll be a whopping 6 months old!!!! 1/2 a year!!!!
aaaaahhhhhhhh.



As much as I want her to grow up and crawl, and sit up by herself, learn to talk, and all that stuff....I also always want her to be my little baby :(



But. I am taking advantage of this opportunity to make something delicious.
In my house, there is always an excuse/reason to celebrate with yummy things!



So in honor of you, my pumpkin-head: The Amazing White Chocolate Coconut Truffle.
May you grow up to love sweets as much as mommy.


Oh, and you might want to halve this recipe. It makes 64ish truffles. I don't really see a problem with ever having 64 truffles in the house, but I'm told there are people that do.

White Chocolate Coconut Truffles

3/4 Cup Evaporated Milk

1 Cup Sugar

1/2 Tsp. Salt

1/2 Tsp. Coconut Extract

1 Bag White Chocolate Chips

2 Cups Mini-Marshmallows

1/2 Cup Coconut, toasted

6-8 squares melting chocolate

In a heavy duty sauce pan, combine milk, sugar and salt.

Over Medium heat, stir constantly for 3-5 Minutes.

When it comes to a boil, shut off heat, and stir in coconut extract, chips, and marshmallows.

Mix very very well until chips and marshmallows are completely melted and mixture is smooth.

Pour into an 8x8 parchment paper lined pan, and refrigerate for 1-2 hours until no longer sticky.

To toast your coconut, Just place it in a skillet on the stove top over medium-low heat and stir until lightly browned,

If after the couple hours in the fridge your dough isn't cooperating and is too soft, Mix a 1/2 cup of powdered sugar in and then freeze for half an hour and try again.

Keep Hands coated with powder sugar when rolling.

Once all your truffles are rolled, stick them in the freezer again for 30 minutes.

Melt your chocolate, and dip one at a time putting back on the frozen plate. Garnish with toasted coconut or sprinkles!

Chill until you are ready to serve and store in the fridge/freezer!

Enjoy!!