Thursday, October 17, 2013

Pumpkin Oreo Truffle Pops

I was planning to do peanut butter oreo truffles for Eid but since its October, I decided to go with pumpkin.

The truffle pops I made for last Eid tasted like cake pops but this pumpkin version actually tasted like truffles. Because the inside was much softer and gooey.

They would be over the top amazing if I used a dark chocolate coating instead of vanilla. Better flavor contrast. Mmm. The best tip I can give when making these is to be sure to dip your stick in the candy coating about 1/4 inch up the stick before inserting into the truffle. And then freeze them until firm. Makes it easier when you coat all sides with your candy melts.

Pumpkin Oreo Truffle Pops
Adapted from Bake Something
Yield: 28 truffles

1 package (14.5 oz) of Golden Oreo cookies
4 oz. cream cheese, softened
8 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
12 oz. package candy melts or almond bark or coating chocolate
lolipop sticks
mini cupcake liners
plastic treat bags
7 yards of ribbon

Dump the entire package of oreos in your food processor. Process until they are fine crumbs. Add softened cream cheese, pumpkin puree, and pumpkin pie spice and blend until its all mixed together. Refrigerate until firm, about two hours.

Roll into balls the size of a tablespoon and place on a plate lined with parchment paper. Stick them in the freezer for 20 minutes. 

Melt your candy coating in a double broiler by placing a heat-safe bowl over a small pot of simmering water. Take the end of the lolipop stick and dip it into the melted candy coating, about 1/4 inch up the stick. Insert stick into the center of a truffle, be careful not to go all the way through the other side. Return truffles to the freezer for about 5 more minutes so that the coating can firm up.

Put some of your melted candy coating in a short cup or mug and dip the truffle pop to coat all sides. Allow to set up on a plate lined with parchment paper.

Stick the mini cupcake liner inside your treat bag first. Cut each piece of ribbon to be 8 inches long. Place the truffle pop inside and tie with a bow.

Saturday, October 12, 2013

Cheesecake filled Red Velvet Cupcakes with Cream Cheese Frosting

I came across this in Michaels and being that I loved Ace of Cakes, I wanted to try Duff's boxed cake mix to see if its alot better than the others. It was, but still tasted like it came from a box. Still much better than Duncan Hines or Betty Crocker, and worth it if you are in a hurry. But I must try it from scratch next time!

Since its from a box, I jazzed it up and made cheesecake batter to fill them and my favorite cream cheese icing. This cream cheese frosting is awesome. It's so great when you add the heavy cream.

Cheesecake filled Red Velvet Cupcakes with Cream Cheese Frosting
Yield: 22 cupcakes

16 ounces cream cheese, softened
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
Blend the cream cheese and sugar in an electric mixer until combined. Add eggs and extract. Blend until smooth, do not overmix. Refrigerate until ready to use.

Red Velvet Cake
Make your favorite recipe or use a box

Preheat oven to 350 degrees F. 

Fill cupcake liners with one tablespoon red velvet cake batter. Top with 2 tablespoons cheesecake batter. Finally, top with one tablespoon red velvet cake batter. Bake for 18-22 minutes or until a tooth pick inserted in the center of red velvet cake comes out clean. The cheesecake may still be gooey, which is fine.

Cream Cheese Frosting
Two 8 ounce packages of cream cheese, at room temperature
2/3 cup unsalted butter, at room temperature
4 cups powdered sugar
1 tsp clear vanilla extract
3 tbsp heavy or whipping cream

Beat the cream cheese and butter together in a medium sized bowl with the mixer on high speed.  Add the sugar and vanilla, beating until smooth.  With the mixer running, gradually add the cream and beat until the frosting looks whipped and creamy. Add a little more cream if necessary until it’s easy to spread. 
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