BUTTERSCOTCH PUMPKIN CAKE TRUFFLES
Steps:
- 1. Preheat oven to 350 degrees. Grease a round cake pan or loaf pan; set aside. In a mixing bowl, whisk together flour, baking soda, baking powder, and Pumpkin Spice; set aside. In a large bowl, mix both white and brown sugars, butter, and eggs until smooth. Add the dry ingredients, and mix again until smooth. Fold in the pumpkin puree until thoroughly combined. Pour the batter into the greased pan Bake until tops spring back to the touch, and a cake tester inserted in the center comes out clean, 25-30 minutes. Let cool completely. Once cooled, crumble the cake into a bowl and add the cream cheese frosting. Mix with a spoon or hands until thoroughly combined; Add spoonfuls of frosting one at a time if the cake is still dry Roll the cake out into 2″ balls and place on a cookie sheet lined with parchment or wax paper Place the cake balls in the freezer for 30 minutes to an hour At this point you can place the cake balls in a freezer bag and store in the freezer for up to three months to continue later if preferred. In a small bowl, heat the white chocolate in 20 second increments in the microwave, stirring in between each time Using a toothpick, skewer or spoon (I use a spoon), dip the chilled cake balls into the white chocolate. Coat the cake balls and return to the cookie sheet. Chill for 30 minutes while you prepare the Butterscotch. In a microwave safe bowl, add the Butterscotch chips and the Crisco / butter. Heat in 20 second increments, stirring in between. Once thoroughly melted, allow to cool for about 10 minutes. Spoon the melted Butterscotch into a small sandwich bag. Snip off a very TINY corner of the bag and drizzle over the truffles. Chill for a few minutes until the butterscotch is set.
PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE
There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. -Lyla Lehenbauer, New London, Missouri
Provided by Taste of Home
Categories Desserts
Time 11h15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.
Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 325mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PUMPKIN BUTTERSCOTCH COOKIES
I obtained this recipe from my cooking teacher of four years.
Provided by Gio_Bowers
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper and grease paper with butter.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
- Beat white sugar and eggs together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and color lightens, about 1 minute. Scrape down the sides of the bowl and paddle with a rubber spatula. Add pumpkin, oil, and vanilla and beat on low until blended.
- Beat flour mixture into pumpkin mixture on low until flour is just incorporated. Mix butterscotch chips into dough.
- Drop 1/4-cup scoops of dough 2 1/2 inches apart onto the prepared baking sheets. Slightly flatten the tops of the dough with a spatula.
- Bake the cookies in batches in the preheated oven until tops feel firm and a toothpick inserted into the center of a cookie comes out clean, about 15 minutes. Cool on the baking sheets for 5 minutes before transferring cookies to wire racks to cool completely. Dust cooled cookies with confectioners' sugar.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 30 g, Cholesterol 20.7 mg, Fat 9.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 226.2 mg, Sugar 18.5 g
PUMPKIN COOKIE TRUFFLES
This is an autumnal version of the ever so popular oreo truffle. It is spicy, pumpkiny and just super yummy. I hope youll like it!
Provided by Lalaloula
Categories Candy
Time 20m
Yield 25 truffles
Number Of Ingredients 9
Steps:
- In a food processor powderise the cookie crumbs and bran flakes into fine meal.
- Transfer to a big bowl. Add remaining ingredients EXCEPT for the white chocolate for coating and the pumpkin pie spice.
- Using your hands mix well and roll into small balls.
- Dip the balls into the melted white chocolate (a fork or toothpick works well) and set onto a paper-lined baking sheet to dry.
- Dust with pumpkin pie spice while chocolate is still wet.
- You may cool these in the fridge to shorten the process, but they will set nicely at room temp, too.
- Enjoy.
Nutrition Facts : Calories 28, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.7, Sodium 28, Carbohydrate 3.5, Fiber 0.1, Sugar 1.4, Protein 0.4
PUMPKIN TRIFLE
One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too-it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it. My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test! We have four children, 13 to 8. So there's another reason I like this trifles-it lasts through two meals at least!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl. , In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl. , Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 186 calories, Fat 14g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 163mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH PUMPKIN CAKE
Make and share this Butterscotch Pumpkin Cake recipe from Food.com.
Provided by yooper
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease 12-cup Bundt pan.
- Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
- Microwave at additional 10-20 second intervals, stirring until smooth.
- Cool to room temperature.
- Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
- Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
- Stir in flour mixture.
- Spoon batter into prepared bundt pan.
- Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
- Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
- Sprinkle with powdered sugar if desired.
More about "butterscotch pumpkin cake truffles recipes"
PUMPKIN CAKE TRUFFLES - COOKING CLASSY
From cookingclassy.com
Cuisine AmericanCategory DessertServings 85Total Time 1 hr 25 mins
- Preheat oven to 350 degrees. Prepare pumpkin cupcake mixture according to directions. Pour cake mixture into 2 buttered and floured 9" round baking pans. Bake in preheated oven 35 - 40 minutes until toothpick inserted in center comes out clean. Remove from oven and allow cake to cool and "ripen" about 3 hours or overnight.
- Line a cookie sheet with parchment or waxed paper, set aside. Crumble cooled cake into a large mixing bowl. Stir in 1 1/4 cups spiced cream cheese frosting. Mix until you no longer see streaks of frosting. Dampen hands with water and form cake mixture into balls, 1 even tbsp at a time. Place cake balls on parchment lined baking dish and allow to chill in refrigerator or freezer until firm.
- Melt chocolate in a heat proof mixing boil over a saucepan of barely simmering water. Remove about 8 firm cake balls from the fridge at a time. Dip cake balls into melted chocolate and place on parchment lined baking sheet. Sprinkle cake truffles with assorted toppings before the chocolate cools and hardens. Refrigerate until firm. Store in refrigerator.
BUTTERSCOTCH PUMPKIN CAKE | VERY BEST BAKING
From verybestbaking.com
Servings 12Calories 483 per servingTotal Time 2 mins
PUMPKIN-BUTTERSCOTCH TRUFFLES - PILLSBURY BAKING
From pillsburybaking.com
Servings 60Total Time 4 hrsCategory Dessert
PUMPKIN BUTTERSCOTCH SPICE CAKE TRIFLE - THE GOLD …
From thegoldlininggirl.com
BUTTERSCOTCH PUMPKIN CAKE WITH BUTTERSCOTCH ICING
From spicysouthernkitchen.com
EASY SALTED BUTTERSCOTCH TRUFFLES (VIDEO) - FAITHFULLY …
From faithfullyglutenfree.com
PUMPKIN BUTTERSCOTCH CAKES - THE MONDAY BOX
From themondaybox.com
EASY PUMPKIN-BUTTERSCOTCH CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
BUTTERSCOTCH PUMPKIN CAKE RECIPE - FROM VAL'S KITCHEN
From fromvalskitchen.com
BUTTERSCOTCH PUMPKIN CAKE TRUFFLES - A LITTLE CLAIREIFICATION
From alittleclaireification.com
Estimated Reading Time 3 mins
PUMPKIN TRUFFLES - PRINCESS PINKY GIRL
From princesspinkygirl.com
BEST PUMPKIN TRIFLE RECIPE - HOW TO MAKE PUMPKIN TRIFLE - THE …
From thepioneerwoman.com
BUTTERSCOTCH PUMPKIN POKE CAKE - THE WHOLESOME DISH
From thewholesomedish.com
BUTTERSCOTCH TRUFFLES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
PUMPKIN CHEESECAKE TRUFFLES - JUGGLING ACT MAMA
From jugglingactmama.com
COFFEE TRUFFLES - EASY, 4 INGREDIENT RECIPE!
From chocolatecoveredkatie.com
BUTTERSCOTCH PUMPKIN CAKE TRUFFLES - MY RECIPE MAGIC
From myrecipemagic.com
BEST PUMPKIN TRUFFLES RECIPE - HOW TO MAKE PUMPKIN …
From thepioneerwoman.com
'BLUE RIBBON KITCHEN': RECIPES FOR ONE APPALACHIAN GRANDMOTHER'S …
From wvtf.org
You'll also love