Scream Cheese Pumpkin Truffles!

These Pumpkin & Cream Cheese Truffles covered in White Chocolate are screamingly delicious. They look like little ghosts, served just in time for Halloween...

                

What You Need:

• ½ cup White Chocolate Chunks Or Chips 
•  2 cups White Chocolate Almond Bark
• 1/3 cup Gingersnap Cookie Crumbs (plus more for garnish)
• 1/4 cup Canned Pumpkin Purée 
• 1/4 cup Graham Cracker Crumbs, (plus more for garnish)
• 1 tablespoon Confectioners’ Sugar
• 1/2 teaspoon Orange Zest
• 1/8 teaspoon Ground Cinnamon
• Pinch of fine salt
• 2 ounces cream cheese, softened

   

Here's How To Make These:

• Melt the 1/2 cup of white chocolate chips in a double boiler over medium-low heat in a small saucepan. Stir often to keep the chocolate from burning. Transfer the chocolate to a large bowl.

• Add the gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese to the bowl and beat t all together with an electric mixer until smooth.

• Transfer all of the ingredients into a shallow bowl, cover and chill until the mixture is just solid enough to roll into balls... Takes about 2 hours.

• Line a large cookie sheet pan with parchment paper. Melt the remaining 2 cups of  white chocolate almond bark and transfer it into a small mixing bowl.

• Roll 1 big TSP of the pumpkin mixture into a ball in your hands,and then drop into the chocolate.

• Moving quickly, gently spoon chocolate over the pumpkin ball to make sure it's completely coated.

• Using a small spoon or fork, lift the truffle out of the chocolate, making sure to shake off excess chocolate and transfer to the prepared cookie sheet pan.

•  Add a bit of extra chocolate onto any parts that remain exposed

• Garnish Gingersnap or Graham cracker crumbs over the top, if you'd  like.

• Repeat these steps with the remaining pumpkin mixture and chocolate & chill the  truffles until  the chocolate coating is completely set... Takes about 1 hour.

Want some more fun Halloween Treat Ideas? There are a few more fun idea's and more to come for this Halloween Season! How'd your Truffles turn out? Did you use anything different in your recipe? I'd love to know! These goodies were found on Erin's Food Files, her blog has quite a few interesting recipes, check it out!

Questions? Comments? I'd Love to hear from you! Happy Truffle Eating!

Puff Pastry Intestine's!

Now, this dish looks nasty. But it's perfect for this time of the season. Think you're stomach can handle it without you're brain tricking you otherwise?

What You Need:

~ 1 Package (17.3 ounces) Frozen Puff Pastry

~ 3 Cups Filling Of Your Choice (Savory or Sweet)

~ 1 egg, (beaten)
~ Red food coloring

~ Small Paintbrush

This Is How You Create It:

~ Thaw the puff pastry according to the package’s directions.
~ Preheat the oven to 375 degrees farenheit and line a 9″ x 13″ baking pan with parchment paper.
~ Divide each sheet of puff pastry lengthwise into 6 strips.
~ Lightly flour a large area of your counter or other flat  working surface and lay each strip next to one another.
~ Press and seal the seams between the strips.
~ Spread your filling of choice down the entire length of the dough, leaving a bit of space on each side to be pinched closed.
~ Pinch the entire length of the dough closed, stretching the dough slightly around the filling as you go.
~ Carefully lift the intestine onto the baking sheet, with the seam-side down, and form an “intestine-like” pattern.
~ Brush the puff pastry with the beaten egg.
~ Dip your small paintbrush into red food coloring and draw ”blood” in the creases if the intestines.
~ Bake for about 20 minutes, or until golden brown.

What do you guys think about this Halloween Dish? I know I'll be using a sweet & savory filling for this Puff Pastry Inestine plate! I found this goodie off of The Knead 4 Speeds Blog, & couldn't help but notice a few other yummy treats & ideas! Give her a looksee! I'd love to hear about your 'Puff Pastry Intestine' experience!



The Casualties Of Bumps In The Night

These creepy shots are sure to be a hit at your Halloween Party! Although, the look of these shots are no where near as  yummy as they taste...(just like peaches 'n' cream!)

                                     Brain Hemorrhage

                                           (Anyone?) 

                                                        

                                 What Your Gonna Need:

• Peach Schnapps
•  Bailey's
• Grenadine

                                What Your Gonna Do:

• Fill as many shot glasses just under the top with Peach Schnapps.
• Float one to two tablespoons of Baileys on top of the shots
•  Drop one teaspoon of Grenadine through the Bailey's.

 Watch as "the brain hemorrhages"!

*This shot doesn't come from any blogs or pages that I usually search, it's one that I imitated from a Halloween party I went to when I was 18 and legal to drink in Canada! If there is one person to mention it'd be one of my good friends Talia. (She is just as crafty in the kitchen as I am!)*

Calling All Thirsty Vampires

So Halloween is a time for tricks & treats, thrills & chills. While the kids are out filling their treat bags, why not treat yourself with a hauntingly delicious cocktail?

                

The Barking Vampire

What You Need:

• 1 Part Bourbon 
• 1 Part Jack Daniel's
•  1 Part Blackberry Liquier
•  1 Part Gold Tequila 
•  1 Splash Of Cranberry Juice
•  1 Part Energy Drink
• Red Cake Icing Gel Tube               

                              What You Have To Do:

• Shake equal parts of all ingredients in a cocktail shaker with ice,  Strain into a cocktail glass, and rim the edge with red cake Icing gel. Enjoy!

If the Barking Vampire Cocktail isn't your kind of alcoholic beverage, this website has quite a few Chilling Cocktails!

Tell me how your Barking Vampire Cocktail, or any other creepy cocktail you've tried turned out! I'd love to know!

Mini Jack O' Lantern Rice Balls

Halloween is known for the sweets, candy & treats. While sugar intake is not what we're thinking about when we are 'trick or treating' , we know just how bad all of those goodies are for us. So, here I found an awesome healthy treat just for Halloween on Donna & Anne's Blog:  Apron Strings

Mini - JACK O’ LANTERNS Carrot Rice Balls!

What You'll Need:

•  1 1/2 Cups Medium or Short Grain Rice 
• 2 Cups Carrot Juice
•  1 Cup Water 
• 1/2 TSP Salt

What You Have To Do:

~ Boil all of the ingredients for 15 minutes, or until all liquid is absorbed. Let cool to room temperature.
~ To make the jack o’ lanterns, form smallgolf ball sized balls with the rice, pressing firmly with hands.

**Note: If rice sticks to hands, lightly sprinkle hands with water when rolling.
~ To form the eyes and mouths, cut black olives into shapes and press into the rice balls.
~ To make a stem, cut a small triangle of green bell pepper and stick it into the rice ball tops.

Do you have any Healthy Halloween Treats to share? Try this recipe, and let me know how you're Family enjoyed this recipe!

The Next Best Pumpkin Dessert

Pumpkin Cream Cheese Muffins

(Makes: 24 regular or 12 large Muffins)

What You Need For The Filling:

•  8 oz. Cream Cheese (softened)
•  1 Cup Confectioners’ Sugar

What You Need For The Muffins:

• 3 Cups All-Purpose Flour 
• 1 Tsp Ground Cinnamon 
• 1 Tsp Ground Nutmeg 
• 1 Tsp Ground Cloves
• 1 Tbsp + 1 Tsp Pumpkin Pie Spice 
• 1 Tsp Salt 
• 1 Tsp Baking Soda 
• 4 Large Eggs 
• 2 Cups Sugar 
• 2 Cups Pumpkin Puree 
• 1¼ Cups Vegetable Oil

* You can use Applesauce in place of the Vegetable Oil*

                     What You Do:

~To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Refrigerate the mixture while you make the muffins to allow it to cool and thicken slightly. 

~For the muffins, preheat your oven to 350˚ F and line or spray your muffin pans. 

~In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda then whisk to blend. ~In a large bowl using an electric mixer on medium-low speed combine the eggs, sugar, pumpkin puree and oil until blended. 

~Turn the mixer to low and add in the dry ingredients, mix just until incorporated. 

~Fill each muffin pan with just enough batter to cover the bottom of each well (about 1-2 tablespoons). 

~Scoop a small amount of the cream cheese mixture into each muffin well, then top each with the remaining batter, covering the cream cheese completely. ~Bake for 20-25 minutes (30-35 for large muffins).

~Transfer to a wire rack and let cool completely before serving. It may be tempting to eat them hot from the oven, but the cream cheese will be extremely hot.

Be Patient!

The Original Blog these delightful little Muffins Came From:

See Brooke Cook 

She's got a great blog on healthy delicious snacks! Check it out by clicking on the link above!!

Introducing...

Dank Desserts is a blog dedicated to Decadent Desserts, Delicious Recipes & Refreshing Drinks. I'm devoted to anything baking, cooking, blending, mixing...You get the point! This page can be your go to for recipes when you are stuck on ideas. If you want to get creative for parties, or if your just needing something new to cook, bake or whip up! A lot of these recipes aren't original, and they come from other lovely blogs, and in each recipe, there will be a link to the original blog. I believe in promoting, not stealing! Take a minute to leave feedback on a recipe, or just comment on your experience! We would Love to hear your opinions!  Check out our Dank Desserts Facebook Page!
                  Happy Cooking!