Pumpkin Pie Truffles

So, earlier this week I had the opportunity to go to a square dance. It took place in a beautifully refurbished barn, perfectly decorated for autumn. I was told to bring something to share, and of course I immediately jumped at the chance to try out one of my new recipes. I searched and searched for the perfect recipe until I finally settles on Pumpkin Pie Truffles.

Let me just say that they were the favorite food at the party, brownie points for me! :) They were gone in a matter of seconds (hardly an exaggeration!). Dipped in chocolate, they are the perfect finger food for a party, without the mess.

 

 

I decorated mine just to make them look even more appealing!

Pumpkin Pie Truffles

Ingredients:

1 1/2 cup brown sugar

1 1/2 cup sugar

3/4 cup butter

1/2 cup milk

3/4 cup canned pumpkin puree

pinch of salt

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp allspice

3 cup white chocolate morsels

20 marshmallows (regular sized)

1 tsp vanilla extract

24 oz vanilla candy coating (I used milk chocolate)

Instructions:

1. In large pot, mix sugars, butter, milk, pumpkin, cinnamon, salt, ginger, nutmeg, cloves and allspice. Stir and bring to a boil. Continue to boil over medium heat for 10 minutes. Remove from heat.

2. Stir in white chocolate morsels, vanilla, and marshmallows until melted. Mixture will get thick and dull. Pour into a mixing bowl (or use a hand-held mixer) and beat for about 2 minutes until smooth consistency.

3. Place mixing bowl with fudge in refrigerator to set about 30-60 minutes. Using a small scoop, or tablespoon, scoop out balls of fudge, roll, and place on baking sheet. Once all fudge is rolled, melt the candy coating. Using a toothpick, dip each truffle into the melted chocolate, tap the side of the dish to let the excess run off, then set on a parchment lined baking sheet. Repeat for all truffles.

4. Refrigerate for best flavor!

 

 

*Note: Sorry if this is getting bothersome, but PLEASE comment because I would LOVE feedback, whether it is just a comment, a critique, a question, or advice. I will welcome all comments! Also, comment if there is a certain recipe you want me to do! Feedback, negative or positive, will be accepted and taken into mind. Thank you!

 

~Enjoy! - Gabi xoxo~

 

Homemade Marshmallows

So the temperature in my house is approximately -32 degrees! (just kidding) It is very cold, and so I wanted to make hot cocoa and snuggle down into my heating blanket while I wrote an essay. But alas, when I went to check the cupboards for marshmallows there were none. I decided to make my own since now that I was out of my blankets warm there was no going back.

This recipe was so incredibly easy (a lot easier than I thought) and they melt almost instantly in you hot cocoa! Just be patient because I was not and I burnt my tongue, which almost everybody knows, kills!

 

 

These are delicious, and if you put them in hot cocoa, try adding a dash of cinnamon, which is my special touch.

 

Homemade Marshmallows

Ingredients:

3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin

1 cup cold water, divided

2 cups granulated sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites

1 tablespoon vanilla

powdered sugar, as needed, about 1 cup

Instructions:

1. Spray a 9x13 glass or metal pan with cooking spray. Dust the pan with powdered sugar.

2.Sprinkle the gelatin over a half cup of the cold water in the bowl of your stand mixer fitted with the wire whisk. Let soften.

3.In a  sauce pan, cook the second half cup of cold water, sugar, corn syrup, and salt over low heat, stirring with a wooden spoon until the sugar has dissolved. Increase heat to medium and boil until mixture reaches 240 degrees, about 12 minutes.

4. Remove pan from the heat and pour the sugar mixture into the stand mixer with the gelatin. Stir to dissolve the gelatin.Beat on high speed until white, thick, tripled in volume, about 6 minutes.

5.In a medium bowl, beat the egg whites until stiff peaks have formed.  Mix the egg whites and vanilla into the sugar mixture until just combined.

6.Pour the mixture into the prepared baking dish, using a rubber spatula to scrape it out as needed, but being careful not to touch the goo with your hands. You won't get it all out of the bowl and that's okay.

7.Sift 1/4 cup of powdered sugar over the top of the marshmallows and chill uncovered in the fridge for 3 hours or overnight.

8.Run a knife along the edges of the pan and turn the marshmallows out onto a cutting board. Cut marshmallows into 1-inch cubes with a sharp knife or pizza cutter.

9.Sift about 1/2 cup of powdered sugar back into the baking dish and toss the cut marshmallows in it to coat all sides and prevent them from sticking to each other.

10.Shake off the excess powdered sugar and store in an airtight container.

 

~Enjoy! - Gabi xoxo~

Pumpkin Pull-Apart Bread

Yesterday was a downpour of rain, gather over 5 inches! Since I had already made my Pumpkin Pie Dip, I decided to make something warm that just oozed Autumn bliss. It is the kind of dessert that you can grab a plate of and just snuggle down into a heavy blanket.

 

My second dessert that I made last night for my Autumn Dinner Party, is one of my personal favorites. It is just the perfect amount of cinnamon and pumpkin. It may look like monkey bread, but it is ten times better. Over time I have perfected this recipe and am so proud to share it with you!

 

On a little side note, please feel free to comment and I would really appreciate feedback! Now back to the recipe :)

 

 

I have a guilty pleasure, and that is to pick off the top, crispy pieces, but the inside is just as good!

 

 

Pumpkin Pull-Apart Bread

Ingredients:

Bread:

2 Tbsp. unsalted butter

1/2 cup milk

2 1/4 tsp. (1 envelope) active dry yeast

3/4 cup canned pumpkin (about 1/2 the can)

1/4 cup white sugar

1 tsp. salt

2 1/2 cups bread flour

 

 1 cup granulated sugar

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 Tbsp. unsalted butter

 

Buttered Rum Glaze:

4 Tbsp. unsalted butter

1/4 cup brown sugar

3 Tbsp. milk

3/4 cup powdered sugar (may need to add more for thickness)

 Instructions:

1. In a saucepan over medium-high heat, brown 2 Tbsp. of butter, letting it bubble up and turn a dark golden brown, but don't let it burn (turn blackish). Once browned, remove the pan from heat and add in the milk, return to stove and heat through.

2. Pour the milk and butter into a large mixing bowl and allow to cool till it is warm but no longer hot. Once is has reached a warm temperature, add in the yeast and 1/4 cup of sugar. Allow to proof (this can take up to 8 minutes, the top should look foamy and the liquid cloudy).

3. Add in pumpkin, salt, and 1 cup of flour. Stir until combined, and then add in rest of flour 1/2 cup at a time and knead for 5-6 minutes. Dough should be smooth and elastic and slightly sticky.

4. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

5. After dough has finished rising, brown another 2 Tbsp. of butter. Add the sugar, cinnamon, and nutmeg and mix well.

6. Grease and flour a 9x5 loaf pan and set aside.

7. Once dough has doubled in size, punch it down and flip out onto a clean floured surface. Roll dough onto a 20x12 inch rectangle.

8. Evenly sprinkle dough with cinnamon sugar mixture and press into the dough. Cut the dough into 1-1 1/2 inch strips, the  into 1 inch squares. Stack squares of dough randomly into bread pan, making sure it is still evenly covered. Cover with clean towel and let rise again for 30-45 minutes.

9. Preheat oven to 350 degrees F. After rising, bake bread for 30-35 minutes, or until top is a deep golden brown.

10. To prepare the glaze, heat the butter, milk and brown sugar in a small saucepan. Bring to a boil the immediately remove the pan from the stove and stir in the powdered sugar.

11. Serve and enjoy!

 

*Note: This recipe is time consuming and the directions regarding the bread rising need to be follow correctly. It is worth the time but into it, so don't despair!

 

 ~Enjoy - Gabi xoxo~

 

 

Pumpkin Pie Dip

Last night was my Autumn Dinner Party, and is went of smashingly! It was a smaller, more intimate, dinner and we had good talks. After dinner we watched "The Great Gatsby" as we are all literature freaks.

The first thing I made was a Pumpkin Pie Dip. I started out with cream cheese, but then I totally forgot what else was in the recipe and I couldn't find  it anywhere. So now I will share with you my brand new Pumpkin Pie Dip recipe!

 

And I dipped either gingersnap cookies or graham crackers. I personally prefer the gingersnap cookies.

 

Pumpkin Pie Dip

Ingredients:

1 can of pumpkin puree

1 8oz. package of cream cheese, softened

1 regular container of Cool Whip

2 ½ tsp. Pumpkin Spice

3 ½ cups confectionary sugar

1/2 cup brown sugar

 Instructions:

1. In bowl, beat cream cheese, cool whip, canned pumpkin, pumpkin spice, confectionary sugar, and brown sugar.

2. Let chill in fridge for 1-2 hours.

3. Serve with gingersnap cookies, graham crackers, etc. Enjoy!

*Note: More confectionary sugar may need to be added to get the right fluffiness.

 

~ Enjoy! - Gabi xoxo~

 

Chocolate Chip Oreo Brownie Bars

After an extremely long day of classes, a searing headache, and friend drama, I just needed to unwind. Some people might get a massage, or have a glass of wine. I on the other hand chose to bake and eat away my troubles.

What better way to relax then to chow down on chocolate chip cookies, Oreos, and brownies all at the same time! I enjoyed all of these in the company of my two little brothers, all the while watch the Emperor's New Groove.

Chocolate Chip Oreo Brownie Bars need such a long name to live up to the deliciousness that it holds. One piece can be a meal in itself with how yummy and filling it is!

 

 

Chocolate Chip Cookie Dough acts as the crust for the bars.



 

And then comes the Oreos!

 

 

Then the brownie mix is added ...Yahh! It's ready to eat!

 

 

 Chocolate Chip Oreo Brownie Bars

Ingredients:

Chocolate Chip Cookie Dough:

2 stick unsalted butter, melted

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

3 cups all-purpose flour

1 package milk chocolate chips

Oreo Layer:

1 package of Oreo's

Brownie:

1 package of brownie mix

1/4 cup water

1/2 cup vegetable oil

2 eggs

Instructions:

1. Preheat oven to 350 degrees F. Grease 9x13 pan.

2. In medium mixing bowl, cream butter, sugar, and eggs. Add in vanilla, baking soda, and salt. Mix until incorporated. Beat in flour, 1 cup at a time. Add in all, but 1/4 cup, of chocolate chips.

3. Put cookie dough into 9x13 pan and press into an even layer.

4. Place Oreos into cookie dough, lightly pressing them into dough. (Oreos can be crushed up if desired)

5.Into another medium bowl, pour in brownie mix, water, oil, and eggs. Mix until fully combined and there is barely any chunks remaining. Pour brownie batter evenly over Oreos. Sprinkle remaining 1/4 cup of chocolate chips over brownie batter.

6. Cook for 35-40 minute (Mine took about 35 minutes). Do not over bake!

 

 

 

Note: If you have any comment or questions, or even advice I would greatly appreciate it!!

 

~Enjoy! - Gabi xoxo