Saturday, September 19, 2015

Pumpkin Spice Cake Balls

Pumpkin Spice Cake Balls.... Yum!
This week, it is officially fall! Yay! As far as the weather goes, fall is my favorite season. Not only does fall bring cool weather and pretty colored leaves... It also brings pumpkin everything... Pumpkin flavored coffee, pumpkin spice Oreos, and pumpkin spice cake balls! Yep!! I went there. Usually strawberry and lemon are my two favorite flavors of cake balls to make, but now pumpkin is right up there with them. Here's how I made them:


1 loaf pumpkin bread*
3/4 can cream cheese icing
1 bag Ghirardelli White Chocolate Wafers
Pumpkin Pie Spice
Wax Paper

*I bought a Libby's brand box that made two loaves of pumpkin bread... I baked them both. Kept 1 a sliced it for breakfast all week, and used the other for the cake balls. You can use a break mix like I did, use your favorite homemade recipe, or just buy a loaf of soft pumpkin bread!
Pumpkin Pie Spice is a mixture of cinnamon, ginger, nutmeg, and allspice.

If you baked your pumpkin bread like I did, let it cool before using it. I baked my bread about 2 days in advance just to split up the work. Start by crumbling your bread up in a large mixing bowl. Once your bread is crumbled with no large chunks, add in about 1/2 of your icing and mix it all up. This will make your bread & icing mixture kind of gooey. Start by adding 1/2 of the icing can and mix it all up. You want your cake and icing to stick together and easily old into a ball shape, but you don't want it to be too gooey that it won't stay in a ball. So start with 1/2 of the can and add more if you need it. I used about 3/4 of an icing can.
Pumpkin Bread and icing mixture... messy but yummy!

Next, roll your cake and icing mixture into balls. Just a tad smaller than a ping pong ball. Once you have your balls formed, put them in a container and freeze them for about an hour.
Here's what my cake balls looked like after being frozen.

During about the last 5 minutes that your cake balls are freezing, melt your chocolate on about 30% power in a shallow bowl. I like to start by only melting about 1/4 of the chocolate at a time, that way the chocolate doesn't harden up on me before I have a chance to dip all of my cake balls.

Now that your chocolate is melted, remove your cake balls from the freezer. Stab them one at a time with a tooth pick, and dip in chocolate until covered. shake off any loose chocolate, and set your chocolate covered cake ball on a cookie sheet covered with wax paper. Before your chocolate dries onto the cake ball, sprinkle with just a tad of pumpkin pie spice. Let the chocolate harden on your cake balls, and then enjoy! This recipe will make about 30-35 cake balls.

Once my cake balls have all been dipped in chocolate, and the chocolate has dried, I like to keep mine in the fridge bc it keeps them a little more firm. They can be enjoyed cold or at room temperature, whichever you prefer.
Finished product! You could even put your cake ball on a sucker stick and make Pumpkin Spice Cake Pops!

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