Pumpkin Pie . . . Truffles Part II

Did I really say that I was going to post this recipe early last week? Really?

Ok, well time got away from me a bit and I decided that I needed to give this recipe a second go-round because it wasn’t really as simple as it could be. For the first recipe I made a caramel sauce and used that to sweeten the pumpkin filling, but the result didn’t taste any different that it would have if I’d just used sugar. I also baked the first batch of filling to firm it up in the hopes that I wouldn’t have to freeze the centers but that ended up being inevitable. My boyfriend also suggested that I add a crust element and since that thought had already crossed my mind more than once, I figured it had to be done.

lotsa truffles

So without further ado, here is a truly simple pumpkin filling that you can dip in chocolate and call a truffle. However I must include a disclaimer: This recipe probably makes enough for around 40 1 oz. truffle centers. Personally, there’s only so much chocolate dipping that I can handle and I didn’t get that far. If you actually want to make that many truffles, or if you don’t mind having some extra pumpkin filling to use in other things (pancakes or cookies anyone?) then go ahead and make the whole batch. Otherwise I recommend making just a half batch. I should also note that this pumpkin filling turned out a bit less orangy than the filling you see in the pic from my last post.

Pumpkin Pie . . . Truffles

1 29 oz. can of pumpkin puree

1 c powdered sugar

1/2 c vegan cream cheese (I used Tofutti)

2 T cinnamon

1 1/2 t nutmeg

1 t ginger

1 t salt

1. Combine all ingredients and mix thoroughly until creamy.
2. Cool in fridge for approximately 20 minutes (This will make it much easier to scoop the centers)
3. Use an 1 oz. ice cream scoop to form the centers.
4. Freeze the centers until firm, dip into your favorite melted vegan chocolate and decorate as you please.

a tale of two truffles

If you’re feeling ambitious or if you don’t like your pumpkin without some crust, the following works pretty well, but it’s recommended that you make the crust first so you can scoop the centers right onto the crust and then freeze them together.

Pumpkin Truffle Crust a.k.a. Pecan Strusel

1 c toasted pecans

3 T brown sugar

1/4 cup spelt

2 T flax meal

1 oz butter

1. Process pecans in your food processor until you’ve got some fine crumbs
2. Add the rest of the ingredients and pulse until the mixture starts to come together.
3. Form the mixture into a thin disk and refrigerate for about 30 minutes.
4. Use a cookie cutter to cut out rounds the same size as your truffle centers.
5. Place your freshly scooped truffle centers on top of the rounds and freeze.
6. You know the rest.

Pumpkin Pie . . . Truffles

I’ve got no time to write out this recipe, simple as it may be, but I couldn’t let a week go by without a post. At the very least it will show my small loyal audience that I’m not slacking off. My coworkers are getting a sneak preview of these babies today and more to come soon. (I’ve still got a lot of pumpkin centers in my freezer that are in need of some chocolate coating.) The recipe will follow early next week with a few more pics and I’ve got a raw pumpkin cheesecake in the works so stay tuned.

Happy Halloween!!!!

pumpkin + chocolate = goodness

Fudgy Wudgy was a bear . . .

mmm, fudgy

I just happened to watch that episode of Sex and the City in which Carrie’s friend Stanford says, ‘Judgy Wudgy was a bear’ and I also just happened to make fudge. Thus, this new turn of phrase was born and I can’t help but think it, or even say it to myself quite amusedly, when I encounter fudge now.

Since this is my first post, I suppose I should provide a bit of background about myself. I’ve always loved baking and took a professional course only to find later that baking doesn’t quite get the rent paid. It’s thus been relegated to a hobby or favorite past-time for now. I also became a vegan several months ago and turned to the internet to find recipes for all the things I couldn’t do without – sweets mostly. I was thrilled to find so many wonderful vegan blogs with fabulous recipes. I’d never really followed any blogs before but now I’m hooked on quite a few and want to join in all the fun.

I came across a recipe for Rum Cashew Fudge on Yeah, That “Vegan” Shit, adapted from have cake, will travel’s recipe for whisky peanut fudge.* I had Malibu rum on hand as well as some shredded, sweetened coconut and decided to make yet another version of this recipe which came out quite nice. I substituted 1/4 cup of the coconut for 1/4 cup of the powdered sugar but kept all other ratios the same. I surmise this may have made my fudge a tad bit softer than the others but I haven’t had them yet so I can’t say for sure. At any rate, it’s still darn good fudge and if it happens to get a little melty while you hold it in your fingers, oh well, I guess you’ll have to lick them.

* I hope it’s ok that I mentioned your blogs and recipes. Thank you!

mmm, more fudge