Wednesday, November 2, 2011

Chocolate Pumpkin Truffles

There's two things I've learned baking and cooking does for me:
1. It's a good distraction to life, you can temporarily escape from it and forget about everything.
2. Baking makes other people excited, which in turns makes me happy.

Last night I needed a major pick me up and Emily and Mariah knew just what to do, make dinner and bake. What better to do to take your mind off your troubles then a little girl time in the kitchen?

After making our pumpkin truffles I posted the picture on Facebook and look what happened within minutes:
Chocolate Pumpkin Truffles
adapted from Willow Bird Baking

1 cup semi sweet chocolate chips, melted
1/2 cup white chocolate chips
1/4 cup pumpkin puree
3/8 cups finely ground vanilla wafers
3/8 cup graham cracker crumbs
pinch of salt
1 tablespoon powdered sugar
1/8 teaspoon ground cinnamon
2 ounces cream cheese, softened
sprinkles or extra cookie crumbs (optional, for decoration)

Make the pumpkin middles
1. In a large bowl, melt the 1/2 cup of white chocolate chips. 
2. When the white chocolate is melted, let it cool down for a bit before adding the vanilla wafer crumbs, pumpkin, graham cracker crumbs, sugar, cinnamon, salt and cream cheese. Beat this mixture until it’s completely smooth. Cover it and refrigerate it for about 2 hours until it’s firm enough to roll into balls.
Roll them up:
1. Roll the pumpkin mixture into balls and place them on a wax-paper lined baking sheet. Refrigerate them for another hour to let them firm up.
Time to dip:
1. Melt the chocolate in the mircowave
2. Use two forks to dip the pumpkin ball into the chocolate and pass it between the forks to drain the excess. Roll it carefully onto a sheet of wax paper and top with sprinkles.
3. Chill the pops about an hour, until they’re completely dry and set.

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