Pumpkin Truffles (★ ★ ★ ☆ ☆)

Last night I learned a life lesson. 

Sometimes things don't turn out as planned.  

And you just have to let go.

Okay, so I've already had to learn this lesson.  Hello!...I've been alive for 25 years.  That's at 10,000+ opportunities for plans to go awry. 

But last night, I learned the other part of that lesson.  

The part that is: Sometimes things don't turn out as planned, and that can be beautiful.

These truffles proved this - not only in the figurative sense, but in the literal sense as well.

As in, they were literally more beautiful.  I had dark plans.  I was going to Zombify these bad boys.  We're talking bone sprinkles, green coating, eyeballs, and red food gel.  I had witty banter prepared to make you laugh and cry while craftily tying in not only Halloween, but also "The Walking Dead."  It was a Hallowinary (Halloween + Culinary) masterpiece.  

But alas, I am not a candy maker.  I should have learned and accepted this by now.  But Zombie truffles called to me and I have a knack for wanting to show anything up that dares to tell me "I can't."  Psht, oh really.  Wham bam. Schooled.  Burned.  I'm awesome.  Enjoy.   

So needless to say, these delicate confections you see before you were not at all what I had in mind. 

Of course, since it's Halloween I could still talk to you about zombies and the wonder that is "The Walking Dead," but I'm going to save it.  

Because these zombies are fantastically adorable.  

And I WILL succeed someday in making them for you. And on that day we will discuss apocalypse's  and "walkers."

But for now I'm just going to vent....

I obviously have a very high opinion of myself.  

Tell me how else do I always end up in these situations?

"Oh my gosh, this blogger made the most ridiculously amazing zombie truffles.  They're creative, have blood oozing out, and yet still somehow remain adorable...and they're perfectly shaped.  "Pin," please, cause I'm totally doing this!"

Ya, let's recap:

-So creative that they're disgusting and adorable at the same time.

-Perfectly shaped...as in she has mad skills.

Um, but I have magic culinary powers.  Sooooooo.... what's the problem again?

I was so confident in my abilities that I waited until the night before they needed to be somewhere to even attempt them. What's a trial run?  Don't need that!  I even got out all the decorations and put them in separate clear glass ramekins because, apparently, not only was this going to be like buttering toast, but I had also become Rachael Ray. 

Goopy, lumpy, messy.

That's what I came out with.

     ...after I realized that my truffles were in no way going to be firm enough to fashion in to spheres...

     ...and my dipping attempts turned into puddles of candy melts everywhere but on the truffles    

        themselves...

     ...when my mom decided to ask me if I needed help five minutes after she heard me "cussing up a 

        storm." (um, since when are guttural grumbles cussing?)  Convenient mom, very convenient...

I realized a new plan was in order.  A plan to embrace what these wanted to be.  

Which were simple "rustic" non-zombie truffles.  

They were screaming "sophisticate me, but in a non-perfect way."  

And I said, "You've got it.  That's the only way I know how."

Pumpkin Truffles

Adapted from Yummy Mummy Kitchen

2/3 Cup Gingersnap Cookies, ground into very fine crumbs

1/2 Cup Graham Crackers, ground into very fine crumbs

1/2 Cup Pumpkin Puree 

2 Tbsp Confectioner's Sugar

1/4 tsp of Cinnamon

1/4 tsp of Salt 

4 oz of Cream Cheese, softened from a block (don't use whipped)

2 cups of white chocolate, white coating, or white Candy Melts (coating is the easiest to work with but 

            the least flavorful...at my skill level I'd take ease over taste any day)

Makes approx. 24 truffles

2 hours chill time required

1) Set aside two large bowls.  In one, place about 4 graham cracker sheets and in the other about twenty 

    gingersnap cookies.  Crush into very fine pieces.  I used a meat tenderizer because the gingersnaps 

    were particularly hard.  The finer the pieces the smoother the filling of the truffles will be.  

 *Tip:  If you find it difficult to to get the crumbs fine enough and you don't want to dirty a huge food
   processor you can put the crumbs you've made into a coffee grinder.  It's quick, works well, and is an
   easy clean up.

 2) In a large bowl combine gingersnap crumbs, graham cracker crumbs, pumpkin puree, cream cheese,
     powdered sugar, cinnamon, and salt until well combined and smooth.

 3) Place mixture in the refrigerator and chill until firm - about 2 hours.

4) After pumpkin filling is thoroughly chilled, take large teaspoons full and roll into balls placing on a 

    baking sheet or plate lined with parchment paper or saran wrap.  Place in freezer until very firm 

    about 20 minutes. 

*Tip: Make sure to use a block of cream cheese, not the fluffy, softened kind in the plastic containers.   

  I used whipped cream cheese instead of the block.  I'm thinking this is why they didn't firm up enough 

  for me to roll...I kind of had to "plop."

 5) In a double boiler, melt white chocolate coating over medium heat.  Once melted, lower heat so the
    water below is just at a simmer.  
    You don't need a double boiler to do this, you can heat the bars in the microwave.  You'll just have
    to keep reheating periodically because this type of coating is designed to harden very quickly at room
    temperature.
*Tip:  Normally, I use Candy Melts (found at Michael's or Joanne's), but I found this coating at
  Safeway in the baking section and I was really happy with it.  It was much thinner than the Candy
  Melts or Real White Chocolate Chips, which means easier for dipping and better for eating.

*Tip:  Learn from my mistakes 1) Don't be afraid to melt all the coating you bought.  It's not wasteful.  

  The more you have for dipping the easier your job will be.  2) Make sure you have a deep enough 

  area to dip your truffles in.  I used a long skinny cup on top of my double boiler to help condense the 

  area.  It worked okay, but next time I would use a large ramekin.  Make sure it's wide enough to easily 

  dip, but also deep enough to cover the fillings completely in one dipping motion.

 *Tip: Buy these dipping tools!  They are life savers.  No sticking your fingers in the melted coating.
   No having to stab the spheres with a stick and leave a hole.  I got these for $3.50 at Michaels and
   with a 40% off coupon that's $1.40.  A kindergartener could afford these.  Don't be cheap!

6) So dipping the truffles is a lot of trial and error, but here's how it went for me.  

    -Make sure fillings are very chilled.  If they start warming up - stop - and rechill them.  

    -Place a ball on the dipping tool and in a swift motion dip, twirl, and pull up.  

    -Carefully tap the tool on the edge of the cup/bowl to remove excess coating.  Don't scrape the truffle   

     on the side or let any pieces fall in.  It makes the coating lumpy and it will never be the same.  A 

     little extra coating on one truffle is a lot better than having to remake the coating completely (like I 

     did - notice the change in cups).  

    -Place coated truffle on parchment paper.  

    -If need be, once the truffle has hardened (about 3 minutes - you can speed up the process by putting 

     them in the freezer) you can re-coat if the first layer was too thin or missed some spots.  

    -Sprinkle with left over cookie crumbs immediately before the outside layer begins to set.

7) After truffles have hardened you can remove any excess "feet" by carefully pressing a knife to the
    base of the truffles.  These should be fine at room temperature for a few hours, but if you are going to
    be saving some store in the fridge for up to a week or in the freezer for longer.

 I think Rachael Ray would approve.  "Yummo!"

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S'mores Bars (★ ★ ★ ☆ ☆)

Just go with me a sec.

Now brace yourself, because I'm going to ask you to do something you may find difficult.

Imagine for a moment,

                                   

                                    ...that you actually like Katy Perry.

And there it is.

Take a deep breath.  Bear with me.  Here we go.

Imagine that you find her music catchy and her need to have cotton candy blue hair while wearing outfits that spew whipped cream nothing short of charming.

For some of you, this is the easiest thing you've been asked to do all day.  

For others...well you're still clutching the side of your chair.  

Moving on...

This next task might be a little easier to swallow.

Now imagine that you love Spiderman.  

See????  I told you. 

But I don't mean love in the "I used to watch Spiderman cartoons and I guess I have nothing better to do with my Wednesday night" kinda way.  

I'm talking love in the "you thought Toby Maguire made a darn good Spidey, that the dorky kid-next-door-being-thrust-into-heroism formula is the best, and that the shear audacity of Hollywood believing it was already time for a remake made you kinda angry but you'd still watch because well, it is Spiderman after all" kinda way.

If you can't give me Katy...at least give me this.  

Katy Perry Inspired S'mores Bars

So being that you now rock out to Katy Perry and are already designing your own Spidey costume for Halloween, I'd say it's safe to assume you are pretty excited about going to the movies this summer.

How could it possibly get any better?!

Duh, with themed snacks! That's how!

I'm a proud and strong proponent of "theming."

It takes me out of observation mode and makes me a participator.  Better experience, better memories, and infinitely better snacks.  

My brother-in-law just recently discovered this trait about me when I was adamant about everyone only bringing black and white colored snacks to a showing of The Artist. 

"Why do you always have to theme everything?"

Is this really a question? Uh, why wouldn't you theme everything?

And guess what guys?

It's easy.

Spiderman Inspired S'mores Bars

I came across this recipe that included EDIBLE brownie batter (?!?! Wha!?) on my favorite baking blog - The Domestic Rebel: Brownie Batter Pretzel Bites.  This is the only baking blog where I actually read every word - all of the time.  If you enjoy a quirky sense of humor, you should check this girl out.  

One look at the brownie batter and my mind went into overdrive.  Graham crackers... marshmallow fluff... multicolored candy melts...  Presto chango, theming made easy.

Katy Perry: Neon Pink and Blue Colored Candy Melts and Sprinkles.

Spiderman: Dark Blue and Red Candy Melts and Chocolate Jimmies.

S'mores Bars

Edible Brownie Batter:
1 box brownie mix
1 stick of butter
1/8-1/4 cup water

S'mores:
Prepared Brownie Batter
1 Box Graham Crackers
1 Jar Marshmallow Fluff
1 Bag Wilton's Candy Melts (I've been told Candiquik or Plymouth Pantry are easier to use.) 

(Optional)
Katy Perry Theme:
Cotton Candy Colored Sprinkles - Pink and Blue
Neon Food Coloring - Pink and Blue

Spiderman Theme:
Blue Candy Melts
Red Candy Melts
Black & Blue Food Color (oil based)
Chocolate Jimmies (for simple/instant "webbing")

What I finagled to ease the burden of dipping the bars.  The candy melts were too thick otherwise. 

1.  Mix together brownie box powder, melted stick of butter and 1/8 cup water.  If batter is too thick to be molded with your hands add up to an additional 1/8 cup of water.  Tip: Add slowly.  You can always add more, but you can't take back runny batter. 

2. Arrange graham crackers into quarters.  I made twenty bars (40 cracker quarters) and had enough batter and marshmallow fluff to make at least ten more.  Spoon brownie batter onto half of the graham crackers.  Spread marshmallow fluff onto remaining half.  Assemble bars using one brownie batter and one marshmallow graham cracker.  Work quickly with the fluff as it starts to deflate and melt at room temperature.  Refrigerate bars until fluff is very firm. 2-3 hours.  You can speed up this process by freezing bars instead for about an hour.

3. After bars are chilled, melt candy melts over a double boiler.  You can use the microwave, but I found the melts to be much too thick.  You can add a couple tbsps of canola oil to thin it out.  I also used a narrow cup over my double boiler to make the dipping easier on myself.  Candiquik and Plymouth Pantry have been suggested to me as better alternatives.  Once melts are ready, dip bars and place on parchment paper.  If doing two colors dip half of the bar and decorate while wet.  Let set (twenty minutes room temp or five minutes in the fridge).  Then dip the other half and decorate.  

Important Things I've Learned:

A) Candy Melts are thick. I wanted to add a little bit of color to my bars for theming purposes, not 

     because I wanted a mouthful of fake white chocolate. Not ideal. Use Candiquik or Plymouth Pantry 

     instead.  You can check their website to find out where they are sold near you.  

B) If Candy Melts are all you have, add a generous amount of canola oil one tbsp at a time.  This will 

     help thin it out.  Also, using a double boiler will keep it consistently warm preventing clumping. 

C) If you need to add coloring to Candy Melts they need to be oil based.  I added a little bit of an oil  

     based black to the blue and red melts I purchased and had no problem.  Later, I tried adding a little 

     bit of blue to offset some of the black I mixed in using a water based gel.  Bad juju.  It literally is 

     like oil and water -- clumpy, frumpy, bumpy.  

D) Sometimes the bars do not get coated completely.  Use a spoon to add some of the candy melt 

     mixture to any exposed area.  

These bars were a little more work than I had expected, but I learned some valuable lessons.

They were totally worth it and so delicious!

They're on the rich side.  One is all you need.  But that's awesome cause then you'll have these for days and days to come.

I'm telling you. Theming.  It's gonna be big!

Check out some of my other character inspired adventures:

Twilight/Vampire Cupcakes

Smallville Cupcakes

On a side note, one of my best friends just started a blog.  And her first post??  Batman Themed Cake Pops!  Are you kidding me?!  She makes legitimately delicious cake pops and has somehow figured out how to make fondant behave.  Two things that utterly terrify me.  Check her out at Aimerson.

You are now welcome to resume your formerly held stance on all things Perry and Web-ey.  I appreciate you allowing me to manipulate your brain for a moment.

Hopefully, I have convinced you that designing a dessert or snack or party around something you want to commemerate can be as easy as choosing the correct colors.

So the next time a Star Wars movie is rereleased in 3D, maybe you'll bring some gummy bears.  Ewoks always did make me hungry.

Go ahead.  Start theming your life.

S'more Cupcakes Please! (★ ★ ★ ★ ☆)

The Story:
Well, by now we know that I'll use any excuse to bake...especially cupcakes. Because you can decorate them! It was my sister's wedding rehearsal dinner and I was trying to decide on cupcake that would fit the theme and "wow" the guests. Because sometimes you bake for the praise. ;)

Being the middle of July, I figured I'd do some sort of 'refreshing' cupcake--like strawberry lemonade (which I have yet to do, but mark my words--its on my list!). But that felt more like a 'bridal shower' cupcake as opposed to an event where there would be men involved. So what did that mean? Just one thing. Chocolate.

Chocolate + Summer = S'mores. It's a perfectly scientific equation.

I scoured the internet for interesting ideas and finally settled on these as my inspiration. A graham cracker crust? Singed marshmallow topping? Score!  S'more Cupcakes

The Method...
Because these cupcakes required a little bit of assembly, I decided to make the cupcake part the day before so I could just frost and decorate them the day of the rehearsal. I do this alot actually, which takes alot of the stress out. No more waiting till the cupcakes are cool enough to frost so I can finally leave the house with them. We have an extra dining room so I find that this is often where I store my bald cupcakes over night.

The Crust:
I made the crust according to the instructions on the "Holman..." blog. I actually found a shot glass in one of our cupboards to help pack the crust into the bottom. But before that, I was using a regular spoon and that worked just fine.

The Middle:
For the chocolate pieces, I used chopped chocolate chips because I had them on hand. It was nice to know that those were on the inside of each cupcake, but you couldn't really tell once they were actually cooked and finished. I knew this would happen because we used to cook massive amounts of marshmallows into our brownies, which gave them an extra moist gooey texture...but you couldn't actually SEE them. Same goes with the same amount of melted chocolate.

The Cake:
I decided just to go with a Devil's Food box cake mix, since I was going to have to make a crust. I didn't want to spend ALL day on the cupcakes. I find that Duncan Hines & the Betty Crocker Super Moist chocolate cake mixes are really good. So I default to those alot without feeling too guilty.




The Frosting:

Attempt #1-Fail.

Ideally, what I wanted was a marshmallow frosting that I could toast to get that "perfect" s'more look...with just a hint of brown, delicious crispness on the outside and gooeyness on the inside. Since my last attempt at marshmallow frosting failed, I decided to go a different route. My ingenious plan involved marshmallow fluff and a toaster oven. Needless to say, it didn't work. I had never used marshmallow fluff before so I didn't know that the second you open the jar the fluff deflates into a runny mess. Piling that stuff on a cupcake is a chore AND expecting it to magically fix itself and toast in the oven...well, that is just plain stupid. But try I did... and fail I did even more.


Attempt #2-Go To Success.
Since my dreams of the perfect marshmallow topping were obviously not coming true...I resorted to my trusty back up. Pillsbury Cream Cheese frosting. I try to keep one stashed in my pantry for such emergencies as this. I was a little worried about the cheese flavor ruining the s'more theme, but actually I think it tasted just fine...alot better than those way-too-sweet vanilla frostings.


Finishing Touches:
To me, this is the most important part. I'd even put it before taste. Because an ugly cupcake, is an uneaten cupcake. And an uneaten cupcake is a sad, pathetic, lonely mass incapable of fulfilling its life's destiny. And frankly...I just can't have that.

I wanted the top to convey the cupcake's theme/flavor so I decided to place a Hershey's chocolate square (this time I've got to go with the classic) and graham cracker crumbs. Because the original plan for frosting didn't work out I decided to put individual mini marshmallows on the tops as well. It still bothered me that I could have that authentic "roasted" look...I even went so far as to toast the mini ones in the toaster oven for a while...but they were too gooey to transport from the pan to the cupcake in one piece. Boy did I wish I had a kitchen torch.
The Results:

Some things don't turn out the way you plan...and if you are an obsessive planner like me, you'll find that more often than not that's exactly the case. So you've got to just roll with the punches. The cupcakes turned out great. I loved the way they looked, even if it wasn't my first choice. The crust on the cupcake was amazing. Definitely worth the extra time...and they tasted good. Win-win.