xMrxMoox

PUMPKIN CHEESECAKE TRUFFLE MUMMIES (NO BAKE)

INGREDIENTS 1½ cups gingersnap cookie crumbs ¼ cup canned pumpkin purée ⅓ cup graham cracker crumbs 3 tablespoons powdered sugar ¼ teaspoon ground cinnamon ⅛ teaspoon salt 3 ounces cream cheese, softened ½ cup white chocolate chips white chocolate chips or white dipping chocolate (like CandiQuik) red food coloring

INSTRUCTIONS

1.In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.

2.Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.

3.Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.

4.Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.

Ben Frost, ‘Know Your Product’

ART: Sculptures by Sergio Garcia

Sergio Garcia is a genius Miami-based artist who uses the unconventional as a theme for his works that are based on personal experiences and nostalgia.