pumpkin truffles

the goods:

filling:

1/2 cup pumpkin puree

1 and 1/2 cups gingersnap cookie crumbs, plus more for garnish

2 tablespoons confectioners' sugar

1/4 teaspoon cinnamon

1/2 teaspoon salt

4 ounces cream cheese, room temperature

1 cup white chocolate chips

topping:

12 ounces white chocolate, chopped

2 teaspoons vegetable shortening

For the filling: Place a triple layer of paper towel on a baking sheet. Using an offset spatula, spread the pumpkin puree into a thin, even layer. Place another triple layer of paper towels on top of the puree and lightly press to absorb moisture. Once towels are saturated, carefully peel back top layer and discard. Grasp one side of the bottom towels and fold the pumpkin layer in half into itself. Do this again, flipping pumpkin onto the baking sheet. Transfer the pumpkin to the bowl of a food processor. Add the gingersnap crumbs, sugar, cinnamon, salt, and cream cheese; process until smooth. Melt the chocolate in a medium bowl set over a pan of simmering water. Add the melted chocolate to the pumpkin mixture and process until smooth. Scrape down the sides of the bowl and process until completely combined. Transfer the mixture to a shallow bowl, cover and freeze for 1 hour.
Line a baking sheet with parchment paper. Using a 1-ounce cookie scoop, shape the dough into balls and place on prepared baking sheet. Cover with plastic wrap and freeze until ready to coat.
Line a second baking sheet with parchment paper. Melt the chocolate and shortening together in a medium bowl set over a pan of simmering water. Place pumpkin ball on a fork and hold over the bowl of melted chocolate. Spoon the chocolate over the ball and carefully dip the bottom of the ball into the chocolate. Gently tap the fork on the side of the bowl to shake off excess. Use a toothpick to slide the truffle off the fork and onto the prepared baking sheet. Garnish with a few gingersnap crumbs before the chocolate sets; repeat with remaining pumpkin balls. Chill truffles in the fridge until set.

candy corn cookies

the goods:

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 tablespoon vanilla extract

2 tablespoons heavy cream

2 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

pinch of salt

11 ounces candy corn (1 and 1/2 cups)

1 cup white chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, egg, and vanilla on medium-high until light and fluffy, about 5 minutes. Stop and scrape down the sides of the bowl. Add cream, flour, cornstarch, baking soda, and salt, and mix on low speed until just incorporated. Add the candy corn and white chocolate chips and gently stir to combine. Using a s-inch cookie scoop, form mounds and place on a large plate, flatten mounds slightly and freeze for 15 minutes while you preheat your oven to 350 degrees. Line cookie sheet with parchment paper and place cold cookies about 2-inches apart. Bake for 9 minutes. Allow cookies to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.

white chocolate chip pistachio cookies

the goods:

1 white cake mix

1 box instant pistachio pudding mix

2 eggs

1/2 cup vegetable oil

3/4 teaspoon almond extract

a few drops of green food coloring

1 and 1/2 cups white chocolate chips

Preheat oven to 350 degrees. Combine cake mix and pudding mix. Add the eggs, oil, almond extract and green food coloring. Blend together using a hand mixer. Stir in 1 cup of the white chocolate chips. Roll dough into 1-inch balls and place on a baking sheet. Press 2 or 3 white chocolate chips into the top of each cookie. Bake for 10 minutes.

white chocolate cranberry oatmeal cookies

meet my latest addiction!

 

the goods:

 

1/2 cup unsalted butter, melted

1 egg

2 teaspoons vanilla extract

1 and 1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 and 1/3 cups rolled oats

1/2 cup dark brown sugar

1/2 cup granulated sugar

1/2 cup dried cranberries

heaping 1/2 cup white chocolate chips

 

 

Preheat oven to 350 degrees. In the bowl of an electric mixer, beat butter and sugars until light and fluffy. Add egg, and vanilla, and mix until combined. Add flour, baking soda, baking powder, salt, flour, and oats and mix until combined. Finish with cranberries and white chocolate chips and stir until just incorporated. Scoop tablespoonfuls 2-inches apart onto baking sheets. Bake for 10 minutes. Transfer to wire rack to cool.

ultimate caramel apples

 

the goods:

 

10 Granny Smith apples

12 ounces white chocolate chips

12 ounces semi-sweet chocolate chips

assorted toppings for coating (I used snickers, butterfingers, and oreos)

10 craft sticks, popsicle sticks, or twigs

 

homemade caramel:

1 cup butter

2 cups granulated sugar

1 and 1/2 cups corn syrup

2 cups heavy cream

1 teaspoon vanilla extract

 

Insert 1 craft stick vertically through the center of each apple, set apples aside. Butter a rimmed baking sheet and clear enough room in the refrigerator for it to sit evenly.

 

Prepare homemade caramel: In a large saucepan (or small pot), combine butter, sugar, corn syrup, and 1 cup heavy cream. Heat mixture to a boil just over medium heat, stirring frequently. Once mixture has reached a boil, stir in remaining 1 cup heavy cream. Then without stirring, bring mixture to exactly 239 degrees on a candy thermometer, then immediately remove from heat. This should take 20-25 minutes. You can reduce heat if it's about to bubble over, but ideally, keep it on medium. Carefully pour caramel to a medium saucepan to allow to cool and stir in vanilla. Allow to cool 10 minutes before dipping apples.

 

Immediately, and quickly (the caramel does not reheat well, so you really get one shot), dip the apples in the caramel. Swirl the apple to coat all of the edges, allow excess to drip off, run the bottom of the apple along the inside edge of the pan. Tilt the apple upside down and swirl just until the caramel is about to run off, then immediately turn upright and transfer to buttered baking dish in the fridge. Repeat with remaining apples and allow caramel to set in the fridge.

 

Prepare toppings, by chopping or crushing them. Heat chocolate in a microwave safe bowl in 30 second intervals, stirring after each interval until melted and smooth. Using a small rubber spatula or butter knife, coat edges with melted chocolate and immediately sprinkle or roll in desired toppings. Return to refrigerator to set completely.

 

Pass out to your favorite people!

candy corn fudge

I made these Halloween treat plates for our close friends and neighbors and before I delivered them, I snapped some quick pics to share the ideas!

 

the goods:

 

3 cups sugar

3/4 cup unsalted butter

1 can (5 ounces) evaporated milk

1 jar (7 ounces) marshmallow creme

3 teaspoons vanilla

3/4 cup semi-sweet chocolate chips

1 cup white chocolate chips

orange food coloring

1/2 teaspoon freshly grated orange zest

orange decorative sprinkles

 Line and 8-inch square pan with aluminum foil, extending foil over edges. Butter foil. Set aside.
Combine sugar, butter, and evaporated milk in a 2-quart sauce pan. Cook over medium heat, stirring constantly, 6 to 7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow creme and 1 teaspoon vanilla. Remove from heat.
Spoon 1 and 1/2 cups hot mixture into a bowl; stir in semi-sweet chocolate chips until smooth. Spread into prepared pan. Place into freezer for 5 minutes or until set.
Add white baking chips and remaining vanilla to remaining marshmallow creme mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food coloring to reach desired orange color. Stir in orange zest. Remove chocolate from freezer; spread orange mixture over top. Return to freezer for 5 minutes or until set.
Remove fudge from freezer and top with remaining marshmallow creme mixture (microwave for 10 seconds to soften if necessary). Sprinkle with decorative sprinkles. Refrigerate for 1 hour, or until set.

 

Remove fudge from pan using foil overhang. Place onto a cutting surface, peel back foil and cut into squares, then slice each square in half diagonally.

white chocolate snickerdoodle cookies

 

the goods:

 

1 cup unsalted butter, at room temperature

3/4 cup brown sugar

1/4 cup granulated sugar

3.4 oz. package white chocolate instant pudding mix

2 large eggs

1 teaspoon vanilla extract

2 and 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups white chocolate chips

1 teaspoon cinnamon

1/3 cup cinnamon sugar for rolling

 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a stand mixer, cream together the butters and sugars. Add eggs first, and mix in, then add the remaining ingredients (reserving the cinnamon sugar). Mix well. Scoop out with a cookie scooper (about 3 tablespoons worth) and roll the dough into a ball. Coat the dough ball in the cinnamon sugar. Place on baking sheet about 2 inches apart. Bake for approximately 10 minutes, until slightly golden and just set. Let cool on baking sheet.