Valentine Red Velvet Cake Truffles

I made red velvet cupcakes for a church dinner (a future post!) and decided to make cake truffles with some of them. I've never had much luck dipping chocolate, but I read tips from several blogs then purchased some decent chocolate and followed the package directions for melting it. I was pleased with the results, and these truffles will go to my husband's staff for Valentine's Day.

Red Velvet Cake Truffles
3 cups red velvet cake crumbs
1/2 cup cream cheese frosting
Baker’s Premium White Chocolate Baking squares

Make crumbs with food processor. Mix thoroughly with frosting till crumbs are completely moist and hold together well. Form as many 1 inch balls as possible – I got about three dozen. Cover with plastic wrap and refrigerate until firm – I did mine overnight.

Melt chocolate according to package directions; dip balls into melted chocolate, gently shake off excess, and carefully place on waxed paper. Let set until firm. I garnished with alternating drizzles of melted dark and white chocolate. Store in airtight container in refrigerator.

Pumpkin Pecan Fudge

Pumpkin is such a versatile ingredient, adaptable to both savory and sweet dishes, and is not only one of my favorite foods but also plentiful during my favorite season of the year--Fall.

Pumpkin fudge is a creamy, ambrosial concoction made with canned pumpkin. My version uses cinnamon chips and toasted pecans.

Pumpkin Pecan Fudge

2 cups white sugar
1 cup brown sugar
3/4 cup salted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 cups white chocolate chips
1 cup cinnamon chips
1 (7 ounce) jar marshmallow creme
1 cup toasted pecans, coarsely chopped
2 teaspoons vanilla extract

Spray 13 x 9-inch baking pan with baking spray.

Combine sugars, evaporated milk, pumpkin, and butter in medium, heavy-duty sauce pan. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, until candy thermometer reaches 234 degrees F to 240 F (soft-ball stage).

Stir in chips, marshmallow creme, pecans, and vanilla extract. Stir vigorously, making sure chips are melted, until mixture thickens slightly. Pour into prepared pan. Place on wire rack until cool. Cover and refrigerate. Cut into pieces. Makes about 3 pounds.