After work on Fridays I usually do one of three things: happy hour “data meetings” with some co-workers, a little run at the gym (base case scenario), or I try to catch up on life. This past Friday, like most of America, I sat in front of t.v. in disbelief. I remember doing the same thing 14 years ago as a high school student watching the events of Columbine unfold. As a 28 year old teacher I cannot begin to fathom what those teachers, children, and school have experienced. Words escape me. My thoughts and prayers are with those children, teachers, their families, and the Newtown community. Bridget and Callye wrote some beautiful words on their blogs.
I ruined an entire box of these truffles because they got wet and the white chocolate softened. Many friends will not be able to taste the pumpkin truffles this year. That is unfortunate because these are amazing! Pumpkin truffles are my favorite Christmas cookie, a last little reminder of fall before the doom and gloom of winter.
Even though I am a chocolate person, I understand not everyone is, so I try to include non-chocolate cookies on my cookie platter. White chocolate is not technically chocolate anyway. This cookie takes my favorite pumpkin bread recipe, mashes it up with cream cheese and dips it in white chocolate. There is no way this can turn out badly.
To make things simpler I made the pumpkin bread a few days before, let the bread cool completely, and then wrapped snugly in plastic wrap. I tore the bread apart and threw the pieces in the mixer with softened cream cheese. Mixing for about a minute on low perfectly mixes the bread the cream cheese for easy scooping. A little bit of rolling, refrigerating, and dipping gives you a delightfully delicious treat! Sprinkle some ground gingersnaps on top and you’re done, delicious!
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
15 ounce pumpkin, just the pureed pumpkin
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
8 ounces cream cheese, room temperature (1/3 fat)
24 ounces white candy melts
10 gingersnaps, crushed
- Preheat the oven to 375 F and grease a loaf pan.
- Whisk together the eggs and sugar until well combined. Whisk in the oil, applesauce, and vanilla until mixed together. Finally, whisk in the pumpkin.
- Sift together the flour, powder, soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves onto wax paper.
- Add the dry ingredients to the wet and stir until just combined.
- Pour into a 9″ loaf pan and bake for 40-50 minutes or until a toothpick inserted inside comes out clean. Do not overbake!
- Let cool completely on a wire rack. Wrap in plastic until you’re ready to make the truffle portion.
- Break the bread into pieces and add to the bowl of a stand mixer with a paddle attachment. Mix on low until the bread is broken into small pieces. Add in the cream cheese and mix until well combined.
- Use a 1 tablespoon scoop to portion the truffles. Roll the into balls and refrigerate for at least an hour.
- Add the candy melts to bowl set over a pan of simmering water. Stir often and add shortening until the melted chocolate reaches the desired consistency, thinner is better.
- Sprinkle with crushed gingersnaps and set on wax paper to harden.