Find yourself fall-ing for seasonal harvests? Me too! From pumpkin farm to pie, orange and round are not the only indicators of a very good-for-you veg. Far from Cinderella’s magically converted carriage-mobile, sweater-weather introduces a modern dose of delicious reality in a mug – PSL. As advertised, coffee lovers find frothy steamed comfort in a tall order of pumpkin, spice and everything latte.
“Drink your veggies? Don’t mind if I do!” Giving many thanks, latte lovers will surely cozy up to this flavourful hot beverage. Fit for a festive affair, some will wait in line for their own drink while others will recreate PSL at home. This Thanksgiving, I’m feeling equally appreciative: family, friends, health and a celebration of a particular homemade confection – Pumpkin Cheesecake Truffles.
Somewhat like the Pumpkin Spice Latte, but not quite, I take this ingenious drink to different ‘states.’ Calling upon PSL’s spherical cousin, these creamy truffles are a celebratory innovation that combines the best of a coffee-inspired delight into a solidified chocolaty morsel bite-size dessert. On that note, all in favour – of short and sweet – say, “Aye.” Clearly impartial to chocolate, how dare I not say, “Aye” – “I, indeed!”
Online shopping for recipes complete, I tweaked and altered “must-have” ingredients to suit personal preference. With additions, an omission, and even doubled measurements made, my interpretation includes: 1 cup of white chocolate, 4 oz. cream cheese, ½ cup of graham crackers and ¾ cup gingersnap cookies – both pulverized to crumbs – ½ cup pumpkin purée, a generous pinch of salt and spices. Heeding first to the list of basic items, I omitted powdered sugar altogether given the inclusion of white chocolate – technically not chocolate, but cocoa butter and sugar – is palatably sweet, as is. Similarly, a taste of the blended mix seemingly required a spicy citrus lift despite the already seasoned gingersnap cookies. Hence, a little of the following elevated the overall mixture: ¼ teaspoon of cinnamon, 1/8 teaspoon each of ground allspice and nutmeg, ¼ teaspoon of freshly grated ginger, as well as the zest of a whole lemon and orange.
Pumpkin batch mixed, mingled and thoroughly blended, proceed to refrigerate prior to handling. Once solidified, remove the mix and use a small ice-cream scoop to measure even rounds. For a smoother exterior, hand roll the portions to form truffle balls and place them onto a parchment lined baking sheet; chill, once again. To prepare the truffle coating, melt white, milk or dark chocolate shavings over a double-boiler. Finally, enrobe each miniature ‘pumpkin’ into melted chocolate using a toothpick or fork, place them onto a lined sheet and allow it to set. And that’s all – no trick, all treat! Fortunately it’s also no-bake, which leaves for a delectably speedy preparation suitable for any holiday or gathered occasion. Clearly, a truffle patch worthy of a perennial harvest.
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