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!

Chocolate Banana Truffles

It pains me to say this, but the fact that we made these 5 days ago and there are still some in the fridge doesn’t bode well for how this recipe fared in our home.

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Recipe from Domestic Rebel: http://thedomesticrebel.com/2013/05/06/chunky-monkey-truffles-ben-jerrys-week/

After a prior issue with Candiquik they very nicely offered to send me some free to try again, so I searched for some truffle recipes to try. This sounded great, but I think maybe the inside was just not interesting enough?

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Essentially, it’s banana pudding mix plus butter, plus powdered sugar. Roll into balls, freeze, dip in chocolate, top with a nut.

Ingredients in full:

  • 1 pkg. banana instant pudding mix
  • ¼ cup butter, softened
  • ¼ cup water
  • 1 & ⅓ cup powdered sugar
  • ½ pkg chocolate almond bark or Candiquik
  • About 15 halved walnut pieces

More specific instructions at source. I will say that the mixture was WAY too soft to make into balls so I had to refrigerate for a while first. THen made these:

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Then I melted the Candiquik, with MUCH better results than prior attempts, and poured into a bowl so it was deeper for dipping.

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Had better luck dipping than my prior truffles at least, and hubby to help with putting the nuts on top for each one. They came out well, I think, but just missing something and wasn’t too excited about end result.

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Next attempt will be Pumpkin Truffles with the white Candiquik!!!

Peanut Butter Pretzel Truffles

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Oh my dear lord. These are one of my FAVORITE things I have made. Recipe from Annie’s Eats: http://www.annies-eats.com/2013/04/12/peanut-butter-pretzel-truffles/ There are others on the web but this was the one I’d pinned and it was amazing.

Pretty easy to make , too, although mine never look as nice as the source.

Ingredients:
creamy peanut butter
confectioners’ sugar
unsalted butter, at room temperature
crushed pretzels
bittersweet chocolate, finely chopped (i used Ghirardelli chips actually)
milk

Specific amounts at Annie’s link. Pretty easy to make – mix PB, sugar, butter and pretzels together. I had to use my hands though to kind of massage it, just mixing didn’t work that well. Then roll into balls and freeze for a bit. You can see here where 90% of the butter is embedded in that one ball up front/right.

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Meanwhile, melt the chocolate.

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Dip the balls in the chocolate (I don’t think it’s possible for me to post about making truffles without saying – “I wanna dip my balls in it“). Yes, I’m (a) old, for remembering the State, and (b) immature).

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Then make the drizzle from PB, sugar and milk, and drizzle atop it. Eat. Repeat (the last step, that is). Repeat. Repeat. Repeat. You get the picture.

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YUM. I could not stop eating them.

Cake Batter Truffles

Got this recipe from Elise Bakes and was going to file away for some future date, but the 3 year old dictator in our home was demanding a Christmas Party to use the candles that he’d been carrying around in a bag for a week, so we modified to New Year’s Party and decided to have a little celebration of 2013’s birth.

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Recipe as follows:

Ingredients:

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  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup sugar
  • 1 1/2 cups flour
  • 1 cup yellow cake mix, dry
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 3-5 Tbsp milk
  • 2 Tbsp sprinkles
  • 16 oz white candy melts or vanilla chips [I strongly recommend the latter … see below.]

Instructions:

  1. Beat butter and sugar until combined.

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  1. Add flour, cake mix, vanilla, and salt and beat until combined throughout.

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  1. Add milk by the tablespoon until you reach a dough consistency (Elise said she usually ends up using just 3 tbsp, I think I actually used close to 4.5).  The dough will be sort of crumbly, but you should still be able to form balls out of it.
  2. Mix in sprinkles and form balls out of the dough.

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  1. Chill balls in the freezer for 15 minutes or so.
  2. Melt candy melts according to package directions and using two forks, dip the balls in the melts.  Let harden before moving.

Yeah, so that last step there is where it gets interesting. I started with Candiquick and melted according to package instructions. It seemed like it was getting too thick so I tried to reheat it. Still didn’t work, got thicker, kept trying, etc. and here’s where we ended up:

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Not so much. I guess I overheated and burned it. Classy. Luckily I had a bag of the Hobby Lobby vanilla melts in the cabinet so I used those next and did better. Only issues was it was still thicker than I pictured and hard to smoothly roll the balls in it to get evenly coated. Plus they dried FAST so half were dry before I could sprinkle them so I had to add a bit in top to use the sprinkles. The two different candy melt options explain the color disparity here too, ivory (vanilla melts) v. white (candiquick).

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P.S. – We MAY have had a three year old running around the kitchen yelling “I wanna dip my balls in it” at some point in the course of making these. I plead the fifth.