Recipe of the Week: Chocolate Covered Pumpkin Bread Truffles
It’s Sweet Tooth Friday!
I found out about Sweet Tooth Friday after trying to find a recipe for dessert for a dinner with my dear friend Andrea. There are tons of amazing recipes posted each Friday for sweet tooth bloggers like myself. I decided to join in the fun and threw together an idea.
Chocolate Covered Pumpkin Bread Truffles
Chocolate Covered Pumpkin Bread Truffles
The Basics
Phase 1: Make Pumpkin Bread
Phase 2: Make Buttercream Frosting (while bread is baking)
Phase 3: Mash Phase 1 and Phase 2 together into truffle form.
Phase 4: Dip in chocolate
You will need:
- Pumpkin Bread (Recipe can be found here)
- Buttercream Frosting (recipe below)
- Kabob Sticks (optional)
- Melting Chocolate
- Parchment Paper
My pumpkin bread recipe can be found on this Recipe of the Week post. I used this recipe except did not add milk to the wet mix and baked in a muffin tin vs. loaf pan. You mix wet (pumpkin, eggs, vanilla extract, butter, sugar) with dry ( b. soda, b. powder, salt, flour, cinnamon, nutmeg).
Bake in Muffin cups at 350* for 25 minutes. Allow to cool! While they bake, make the frosting.
Phase 2: Buttercream Frosting
Ingredients:
1 1/2 cups powdered sugar
1/2 tsp vanilla
2 tsp butter ( room temperature- melted)
* warm water
Preparation:
Mix together until crumbly. If needed, add a few drops of warm water to blend. It is okay if this is crumbly because you will be mixing it all together.
Phase 3: Mix Phase 1 and Phase 2
Here is where I made a few minor mistakes- I did not allow the muffins to cool enough so I mixed slightly warm muffins with frosting, which resulted in a less than cake-like truffle. No worries though, still delicious. Roll into truffles and refrigerate for approximately 2 hours.
Phase 4: Dip in Chocolate
I found this awesome Baker’s Chocolate dipping chocolate that you pop in the microwave, stir, microwave, stir etc. It works beautifully and it doesn’t have nasty ingredients like shortening or hydrogenated oils.Parchment paper is fantastic to set these dipped truffles onto. Refrigerate for another ~ 1 hour to set the chocolate.
HAPPY (sweet tooth) FRIDAY, hopefully I made yours a little sweeter!
My half marathon is Sunday morning. Time flies, I just hope I do too. Wish me luck!
and..
It’s a big race weekend for many so GOOD LUCK to many other bloggers that are running this weekend!
