Gettin' a Little Creative

OK...So I was finally able to pawn off all the chocolates that I had made so that I could try again:). I think these ones turned out a lot better- I mean they even kind of look professional. These chocolates are the ones I will be bringing to the big Thanksgiving dinner. I think people will be pleased- I am not a pie person so it is nice to have other options. Take a look at my skills:

Recipe:

1/2 cup butter

2 tsps vanilla extract

1/8 tsp salt

2 cups creamy peanut butter

2 cups confectioners' sugar ( I used 3 cups)

2 cups chopped pecans ( I didn't add this)

2.5 cups graham cracker crumbs ( I only used 4 graham crackers that I crumbled)

1 cup confectioners' sugar

2 cups semisweet chocolate chips ( I used 2 cups milk chocolated chips, and I also used 1 cup semi sweet chocolate chips)

2 tbsps shortening

( I also used some coconut or melted white chocolate chips as a topping)

1. Cream together the butter, vanilla, salt and peanut butter. Stir in the confectioner's sugar, nuts and graham cracker crumbs. If following the exact recipe save 1/2 cup of graham cracker crumbs for if needed later, otherwise it may be difficult to mold the balls.

2. From the mixture mold the dough by hand into 1 inch balls. Roll each ball in the 1 cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm ( about 30 min). At this point the candies may be dipped in melted chocolate or can be left plain. Store in an airtight container.

3. To dip balls in Chocolate: In the top half of a double boiler, melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated. Set on wax paper until hardened. ( I tried milk chocolate dipped balls and also semi sweet dipped balls- then I either sprinkled coconut or melted white chocolate on top- if doing the white chocolate- you must wait until the chocolate shell is hardened or it will just slide off).

After I made the chocolates I decided to make my traditional ( as of last Thanksgiving) Pumpkin Cheescake as seen below. It is all supposed to be orange- My cream cheese thawed out a little too much- thus the swirling of white and orange.

Recipe:

2 (8 oz) packages of cream cheese softened

1/2 cup white sugar

1/2 tsp vanilla extract

2 eggs

1 ( 9 in) prepared graham cracker crust

1/2 cup pumpkin puree

1/2 tsp ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup whipped topping

1-Preheat oven to 325 F.

2- In a large bowl combine the cream cheese, sugar and vanilla. Beat until smooth. Blend in the eggs one at a time. Remove 1 cup of batter and spread into bottom of crust and set aside.

3- Add pumkin, cinnamon, cloves, and nutmeg to remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4- Bake in preheated oven for 35 to 40 min or until center is almost set. Allow to cool, then refrigerate for 3 hrs or overnight. Cover with whipped topping before serving.

Making the graham cracker crust

1 1/2 cups finely ground graham cracker crumbs ( about 9 to 12 full crackers)

1/3 cup white sugar

6 tbsp melted butter

1/2 tsp ground cinnamon

1-Mix crumbs, sugar, melted butter, and cinnamon until well blended.

2- Press mixture into an 8 or 9 in greased pie plate

3- Bake at 375 F for 7 min

4- If recipe calls for unbaked pie shell just chill for about 1 hour

Some of my secrets:

I put the crackers in a large ziplock bag and crush them until they are crumbs

I do not bake or chill the pir crust- I figure it gets baked with the cheescake

After the pumpkin cheescake I used up the rest of the pumpkin puree can by making pumpkin Chocolate chip cookies. This recipe is wicked simple! (Sorry no pics)

1 Box spice cake mix

2 cups or 1 15 oz can pumpkin puree

1 bag of milk chocolate chips

1. Preheat oven to 350 F.

2. Mix together the ingredients and place spoonfulls onto a greased cookie sheet about 3 across each way- so nine cookies to a sheet.

3. Bake for 18 to 20 minutes.