My girlie turns 28 this weekend! It seems it was not so very long ago that she was about to have her fifth birthday party. I remember oh so clearly how I said to myself as I fastened balloons to the dining room chairs.. well, my first (and at that time only) child is about to be five… If I haven’t screwed up the parenting too badly by now, we should be good to go. HA!!! …. Oh, the times to come after that first five years. Clearly I didn’t hear that little voice exclaiming…. you ain’t seen nothing yet, honey.
And that’s not to imply that it wasn’t anything less than a privilege or that I did or didn’t make my fair share of mistakes along the way. I have been truly blessed to have and to hold and to raise and to scold and especially… to love these two awesome kids of mine. Bear with me while I brag on them just a little.. they’re kind, they’re considerate, they’re hard working and responsible. Of course they’re also a pain in the arse at times, but truthfully, not often and only in the littlest of unimportant ways. Hopefully the same can be said for their mother.
So today as I set the plates and fasten the balloons in the dining room, I’m saying to myself… Well, if I haven’t screwed up the parenting too bad by now, …heck, I already know.. we’re good. We’re more than good.. we’re blessed.
Two things I’ll be serving up with dinner this weekend – These delicious and easy to make Pumpkin Truffles…
These are SOOO GOOD!! and easy to make –
Dixie Crystals Chocolate Pumpkin Truffles. I recommend doubling the recipe unless you make your truffles tiny. Great to bring to a fall gathering of any kind, to set beside the pies at Thanksgiving, to bring to work to cheer up coworkers – to keep in the fridge for just you to pick on!
Dixie Crystals Chocolate Pumpkin Truffles. I recommend doubling the recipe unless you make your truffles tiny. Great to bring to a fall gathering of any kind, to set beside the pies at Thanksgiving, to bring to work to cheer up coworkers – to keep in the fridge for just you to pick on!
Plan For
3 hours chill time
Yield :18 truffles
3 hours chill time
Yield :18 truffles
INGREDIENTS
1/2 cup white chocolate chips
1/4 cup canned pumpkin puree
2/3 cup crushed graham crackers, plus extra for garnish
1 ounce cream cheese
1 tablespoon Confectioners Powdered Sugar
5 ounces dark chocolate
1/4 cup canned pumpkin puree
2/3 cup crushed graham crackers, plus extra for garnish
1 ounce cream cheese
1 tablespoon Confectioners Powdered Sugar
5 ounces dark chocolate
DIRECTIONS
Cover a large cookie sheet with parchment paper. Set aside.
In a microwave safe bowl, microwave white chocolate chips for 30 seconds and stir. If not completely melted, microwave in 15 second intervals, stirring after each, until smooth.
Add melted white chocolate chips, pumpkin puree, crushed graham crackers, cream cheese and powdered sugar to food processor. Pulse until a dough forms. Chill dough for 3 hours, or until it is easy to roll into balls (dough will still be sticky).
Roll dough into 1 inch balls and place onto prepared cookie sheet. Chill balls in freezer for 15 minutes.
In a microwave safe bowl, microwave dark chocolate for 1 minute and stir. If not completely melted, microwave in 15 second intervals, stirring after each, until smooth.
Dip balls into melted dark chocolate using toothpicks or a fork. Return to cookie sheet and sprinkle tops with crushed graham crackers for garnish if desired.
Let truffles harden on counter for 1 hour or in refrigerator for 15 minutes. Serve immediately or store in an airtight container in the refrigerator.
Cover a large cookie sheet with parchment paper. Set aside.
In a microwave safe bowl, microwave white chocolate chips for 30 seconds and stir. If not completely melted, microwave in 15 second intervals, stirring after each, until smooth.
Add melted white chocolate chips, pumpkin puree, crushed graham crackers, cream cheese and powdered sugar to food processor. Pulse until a dough forms. Chill dough for 3 hours, or until it is easy to roll into balls (dough will still be sticky).
Roll dough into 1 inch balls and place onto prepared cookie sheet. Chill balls in freezer for 15 minutes.
In a microwave safe bowl, microwave dark chocolate for 1 minute and stir. If not completely melted, microwave in 15 second intervals, stirring after each, until smooth.
Dip balls into melted dark chocolate using toothpicks or a fork. Return to cookie sheet and sprinkle tops with crushed graham crackers for garnish if desired.
Let truffles harden on counter for 1 hour or in refrigerator for 15 minutes. Serve immediately or store in an airtight container in the refrigerator.
And… this cider recipe… served hot right out of the big pot on the stove.
Hot Buttered Cider with Rum
Ingredients
- Half-gallon (64 ounces) all natural apple cider
- 1 stick (1/2 cup) unsalted butter, cut into tablespoons
- 1/4 cup dark brown sugar, packed
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- Rum (or apple brandy)
- Cinnamon sticks (optional)
Instructions
- Bring the apple cider to a simmer over medium heat in a large pot, then turn the heat down to low. Stir in the butter, brown sugar, cinnamon, nutmeg, cloves and salt. Continue stirring until the butter is melted and the sugar is dissolved.
- Ladle the buttered cider into mugs. Top each drink off with a shot of rum and garnish with a cinnamon stick, if desired. Serve hot.
