Pumpkin Pie Truffles
#9
  Re: (...)
2nd on the prep list - another winner!!


* Exported from MasterCook *

Pumpkin Pie Truffles

Recipe By :Southern Living Christmas 2006 Book

1 cup chopped pecans
1 T. butter
2 white chocolate baking bars -- (4-ounce) chopped
2 tablespoons butter
1/4 cup canned unsweetened pumpkin
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/8 teaspoon salt
9 gingersnaps -- coarsely crushed (we tested with Nabisco)

Sauté pecans in 1 tablespoon butter in a large nonstick skillet over medium heat until toasted. Cool completely. Pulse pecans in a food processor until finely chopped.
Combine chocolate and 2 tablespoons butter in a glass bowl. Microwave on HIGH 1 minute; stir until smooth. Stir in pumpkin, next 5 ingredients, and 1/2 cup pecans. Chill 3 hours or until almost firm.

Combine remaining 1/2 cup pecans and crushed gingersnaps in shallow dish. Shape pumpkin mixture into 1" balls; roll in pecan mixture. Cover and chill at least 3 hours. Store in refrigerator up to 1 week.

Prep: 30 min. Yield 2 1/2 dozen.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#10
  Re: Pumpkin Pie Truffles by cjs (2nd on the prep list...)
Pecans, pumpkin and gingersnaps.....what's not to like?
Jan

Please spay and neuter your pets.
Reply
#11
  Re: Re: Pumpkin Pie Truffles by Half_Baked (Pecans, pumpkin and ...)
My teeth hurt! Maybe I'll just take them out and gum the truffles
Don't wait too long to tell someone you love them.

Billy
Reply
#12
  Re: Re: Pumpkin Pie Truffles by bjcotton (My teeth hurt! Mayb...)
How 'bout a gingersnap recipe someone???

This sounds wonderful, Jean--thanx again
"Never eat more than you can lift" Miss Piggy
Reply
#13
  Re: Pumpkin Pie Truffles by cjs (2nd on the prep list...)
Wow. Can I fit this in to my Thanksgiving menu? YES!!!

Thanks!
Vicci

my cooking adventures
www.victoriasdays.blogspot.com
Reply
#14
  Re: Re: Pumpkin Pie Truffles by foodfiend (Wow. Can I fit this...)
Here's a recipe from Food Network in their 12 days of Christmas from 2005.

Ginger Cookie

2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/2 teaspoon fine salt
5 cracks freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar, plus more for rolling the cookies
1/4 cup dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses
2 tablespoons ginger preserves (see Cook's note)

Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.

Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.

Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.

Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)


Preheat oven to 375 degrees F.
Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
Serve or store in a tightly sealed container for up to 3 weeks.
Cook's Note: Ginger preserves give lots of flavor without the hard chunks of crystallized ginger. It is found in most grocery stores.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Jan

Please spay and neuter your pets.
Reply
#15
  Re: Re: Pumpkin Pie Truffles by Half_Baked (Here's a recipe from...)
THANK YOU!!!!!
"Never eat more than you can lift" Miss Piggy
Reply
#16
  Re: Re: Pumpkin Pie Truffles by Roxanne 21 (THANK YOU!!!!! [...)
Well shoot, I forgot all about these for this years 'goodies'
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply


Forum Jump:


Users browsing this thread: 1 Guest(s)