As many of you may know, I recently collaborated with Marcie of Celebrating Moments by Marcie on a layout for a fun online party mag called Bird's Party Magazine Fall Edition. What an honor it is to be a part of this fabulous magazine. It is full of lots of fun and creative fall decorating and entertaining ideas, so be sure to check it out! And it's free and full of lots of great resource links!
Now, I contributed several delicious sweets for our beautiful dessert table and want to share some of the recipes and techiniques I used to make all these fun fall desserts.
This tasty frosting works great on on gingerbread cake, as well as, adding a spicy accent when swirled onto chocolate cupcakes.
1 cup butter, softened
1 cup shortening (Crisco)
2 lb bag confectioners sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
A few drops of orange food color can be used to get a brighter burnt pumpkin color (as seen on featured cake). This is optional. Basic recipe will have a lighter more natural color.
Now for the recipe not shared in the magazine for all of my blog friends! Try it and let me know what you think! Enjoy.
by Marilyn Higgins of Whatever Whimsy
These tasty truffles have a beautifully bright orange flavor that is a very refreshing change from the classic spiced pumpkin of the Autumn season.
24 ounces Vanilla Flavored Coating,( 8 oz for filling, the remaining 16 oz for dipping)
(can substitute vanilla flavored chips)
2 ounces cream cheese, softened
1 1/2 teaspoon orange zest
3/4 cup gingersnap cookie crumbs, reserve some for garnish
2 tablespoons confectioner's sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
Melt 8 oz (4 squares) vanilla coating in microwave safe bowl at 30 second intervals until melted and smooth. Place this in mixing bowl of stand mixer with remaining ingredients. Mix until well incorporated.
Freeze for at least one hour or until firm to the touch.
Scoop using a small cookie scoop or by rounded teaspoons and roll into balls. Freeze balls for 1 hour until set. Melt remaining vanilla coating and use for dipping. Remove from freezer, dip in vanilla coating and place on wax paper. Quickly garnish with gingersnap crumbs. Freeze until ready to serve.
When zesting an orange use only the bright orange top layer for great orange flavor. The white, pith, underneath is bitter and not desirable in most baked goods.
Also, use a microplaner instead of a regular zester. This tool makes a much finer zest, resulting in stronger, bolder flavors!
If you are finding your pumpkin balls are softening too quickly before dipping, remove only a couple from freezer at a time.
I plan to give more tips and recipes for other featured desserts over the next few posts so keep your eyes open! Blessings to you all!