A Delicious Spiced Pumpkin & Cheese Loaf

So, Thanksgiving is over. Family have left back to their homes to eagerly await Black Friday shopping & decorating for Christmas. If you happen to love Pumpkin Pie, the feeling of only getting one slice in after Turkey Dinner, can leave you craving more. With this simple, yet delectable Pumpkin Loaf, your cravings will subside! Plus, you won't have to share with the whole family!!

Ready for the fun?!

Spiced Pumpkin & Cream Cheese Loaf

Makes: 3 Mini Loaves (the mini loaf pans I use are 5 3/4 inches long X 3 inches wide X 2 inches deep)

What You Need With For The Cheese Filling:

• 8 oz Cream Cheese, Room Temperature

• 1 Large Egg, Room Temperature & Lightly Beaten

• 1/4 Cup of Powdered Sugar

• 1/2 Tsp Pure Vanilla Extract

For the Pumpkin Spice Batter:

• 3/4 Cup Brown Sugar, Lightly Packed

• 2 Large Eggs

• 3/4 Cup Pumpkin Puree

• 2 Tblsp Canola Oil

• 1 Tsp Pure Vanilla Extract

• 1 1/4 Cups All-Purpose Flour

• 1 1/4 Tsps Baking Powder

• 1/4 Tsp Baking Soda

• 1/4 Tsp Salt

• 3/4 Tsp Cinnamon

• 1/2 Tsp Nutmeg

• 1/4 Teaspoon Ginger

• 1/8 Tsp Cloves

* Use Butter to grease the pans!

What You Do For The Cheese Batter:

• Take a handheld electric mixer to beat all of the ingredients together, until it is smooth and creamy.

What You Do For The Pumpkin Spice Batter:

• Preheat the oven to 350 degrees farenheit.

• Lightly grease 3 mini loaf pans with butter.

• In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla.

• In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

• Gradually stir the dry ingredients into the wet, being careful not to over-mix.

• Divide the pumpkin batter between the 3 loaf pans, then pour the cream cheese batter on top.

• Bake the loaves until golden around the edges (about 35-40 minutes) Or poke a toothpick in the center comes out clean.

• Let cool for 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

Don't they smell absolutely delicious while baking? Almost too good to wait for it to finish! Just wait until it's cool & ready to eat...(SO good!) Have some Coffee or Tea with a couple of slices & Thank the stars you don't have to share with the WHOLE family!

This Recipe was Inspiringly Copied from the original blog, An Edible Mosaic. This girl has some Yummy Treats, be sure to stop by & Check it out!

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!