Pumpkin Truffles

These were good – we broke in the fall season with these as our first pumpkin based treats. Easy to make and yummy!

 

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Recipe via Pinterest/Blog “Simply Designing”. Not much to even repeat (and specific amounts, instructions, at source site, ingredients as follows:

  • white chocolate chips (or white Candiquik which we used and worked just fine).
  • canned pumpkin puree
  • cream cheese, softened
  • gingersnap cookie crumbs (I beat the crap out of them in a ziploc).
  • graham cracker crumbs (see note above re: crap, beating out of)
  • powdered sugar
  • orange zest (I skipped this – not worth the effort)
  • ground cinnamon
  • Pinch of salt

Pretty much melt a bit of the white chocolate mix that melted portion with everything else other than a small amount of graham cracker crumbs set aside, put in fridge to set, roll into balls, dip in remaining melted white chocolate and sprinkle remaining crumbs atop.

YUM!

It’s fall! (aka Pumpkin Bread)

Recipe via google (which brought me to this Downeast Maine Pumpkin Bread recipe). I had this one bookmarked from previous years, and it’s virtually identical.

Nothing much to this. Take the wet ingredients plus sugar and throw it in a bowl and mix it up. Throw the rest of the ingredients in another bowl and mix ’em around. Add bowl #2 to bowl #1 and mix it again. Split between two loaf pans and bake at 350 for 50 minutes (or 58 if you have my underachieving oven). The recipe said 3 7×3 loaf pans but I don’t even know what that is so I used standard sized 9x5x3 (or thereabouts) and made 2 instead of 3.

Ingredients. Easy/Peasy (Lemon Squeezy).

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Pans greased and floured. Maybe not enough though (see below).

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Bowl of liquid pumpkin goo (eggs, oil, pumpkin, water and sugar. The oil kept trying to separate.

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My “helper” getting in on the action. He tasted the “yummy salt” (spices), and got a bit too much ginger and was none too happy about it.

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Although the recipe didn’t call for it, because mine would be consumed mostly by a 1 year old, a 3 year old, and a young at heart 42 year old, I added chocolate chips. Which were promptly picked out one at a time by my sous chef for immediate consumption.

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Two pans o’ pumpkin bread, ready to bake.

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Two pans o’ Pumpkin Bread, fully baked.

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One pan that grew so fond of it’s pumpkin flavored companion it couldn’t let go altogether. :-/

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Which at least gave us something to munch while the rest cooled…

 

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Luckily the other came out perfectly – until a certain someone tried to pick a chocolate chip out of it.

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Final sliced product (and failed attempt at food porn photography).

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THE END!

Pumpkin Pie

Classic. Simple. No way I can mess this up…and that ALMOST happened.

Used the classic Libby’s recipe:

Ingredients

  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk (does anyone else hate when a recipe calls for something brand specific where the brand has no bearing on the recipe? Yeah, me too.)

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

I like this recipe because it takes about 10 minutes max (pre-oven). Short enough that I can make it while my little monster eats breakfast in his highchair (which is what I did both times I made it).

I used my Ipod to refer back to the recipe because it was easier than my usual method of bringing the laptop to the kitchen and took up less counter space:

A pretty pic of my dry ingredients, pre-mixing…

Mixing the pumpkin with the liquid ingredients…

I had a game plan to avoid screwups since I had done a previous test run. See, the first time I made this, I overfilled the pie crust and in my attempt to transfer it to the oven spilled everywhere (with such a mess that I didn’t even think to photograph, the hubs and I were just trying to mop up pumpkin slop from all over the kitchen.

SO…this time, the crust went into the oven FIRST to avoid a messy transfer.

But we know what happens to the best laid plans:

The pie still turned out ok though!

Those weird blemishes were gone by the next day (Thanksgiving) when I served it too. Not the prettiest due to the burnt crust from where the filling spilled, but overall not bad, and it was delicious, not a sliver left!