Spumoni Truffle Cake Balls

 It's that magical time of year when lights are shining, caroling is in full swing and the treats are plentiful...But...
I can honestly say that I haven't ever had a Spumoni treat quite like this!  
A few years ago, I was honored to win a National baking contest with the Duncan Hines Company. My inspiration for what I decided to make for that contest was created when I went to the ice cream section looking for goodies and the Spumoni Ice Cream, my childhood favorite, was blinking like a beacon, at least in my head it was. That was the moment I had decided to make a "Holy Spumoni Bundt Cake."  I took all the classic flavors of Pistachio, cherry, chocolate and almond and created something that would stay with me for life.  People in my neck of the woods would refer to me as the Spumoni or Duncan Hines girl.  I had been blessed to fly back to New Jersey twice to visit the Duncan Hines headquarter and be part of an incredible baking  journey. Once I returned home, with a little help from the newspaper in town, people started requesting the Spumoni cake and thus...my Spumoni cupcakes were created.  I've sold many, made many for showers, weddings and general consumption. I love the Spumoni cupcakes and always will. But my need to create something special challenged me and took off when I decided I must create another Spumoni love. And thus the Spumoni Truffle Cake Ball was born. I took all the same tastes and flavors and created a beautiful bon bon that was sure to please and be something new.  I really hope you enjoy the silky chocolate Spumoni truffle that "Enjoy Life Chocolate" was perfectly made for and that "Duncan Hines" cake mix and frosting made this handcrafted treat a whole lot faster to make. Even though these do take a little extra time to make, they are soooo worth it.  Trust me.  Please enjoy this recipe, share it with your friends and family and give credit where credit is due. Thank you for joining me here so I'm able to share more of my treats with you and yours.  Happy Holidays, Merry Christmas and have a wonderful New Year!

Spumoni Truffle Cake Balls Recipe:   
Makes approx: 36 truffles                                                

1 White Cake Mix (I used Duncan Hines)

10 oz Fluffy White Frosting (I used most of the can of Duncan Hines but you can use scratch white frosting)

1 Cup Pistachios (I used salted Roasted, I rinsed them for a few minutes to remove salt)

40 Pistachios, salted and roasted, for top of truffle

2 tsp Almond Extract flavoring

¼ tsp Orange extract flavoring

1 Cup water

3 Ener-g eggs

¼ Cup oil

2-4 drops green food coloring (I like mine to look more on the natural side)

1 jar maraschino cherries (drained and dried)

2- 10oz bags of Chocolate chips (I used Enjoy life Brand)

½-3/4 Cup shortening

Preheat Oven to 350 degrees. Grease a 9 x 11 rectangle pan, In a Blender, mix 1 cup pistachios, 1 cup water, almond and orange extract, ener-g eggs, oil, and blend until thoroughly mixed. Add a few drops of green food coloring.  Blend again.

Add pistachio mixture to cake mix and mix with a mixer on low for 2 minutes and then on high for 2 minutes. Pour mixture into prepared pan and bake for 23-25 minutes.  Cool completely. (Side note* If you want a pistachio cake just to eat...try this one here! With a little sprinkle of powdered sugar, you will love this cake!)

Once cooled, break the cake into chunks and mix in a mixing bowl until it turns to fine crumbs. Add 10 oz of frosting and mix until combined. Using a small cookie scoop (about 1 oz,) scoop out mixture and place on a cookie sheet lined with foil.  Scoop out remaining truffle mixture.

Take one of the scoops at a time, place it in your hand, make an indention with your finger and place a cherry inside the indent. With your fingers, start pinching the mixture around the part of the cherry until it is completely encased. Gently roll the truffle in your hand to get a nice round shape.  Replace on cookie sheet and continue with the remaining truffles. Once all are finished, place cookie sheet in a refrigerator until chilled, about 1-2 hours.  

  

 

In a double boiler, heat chocolate chips on low heat stirring constantly until melted. Add 1/4 cup shortening at a time and stir well until you get a slightly thin consistency. Remove cake balls from refrigerator and dip one truffle at a time by placing truffle on the top of the tines of a fork and emerging in chocolate.  Tap fork a few times to remove excess chocolate and place back on the chilled cookie sheet to set. I use a small toothpick to help slide the coated truffle off the fork.   Add one pistachio to the top. Finish remaining truffles and replace cookie sheet in the refrigerator for about 10 minutes. 

 With some of the remaining chocolate, put about 3 tablespoons into a small plastic bag, clip just a small corner of the bag with scissors and drizzle chocolate in a circular direction over the tops of each truffle. Place back into refrigerator until ready to serve. The truffles are the best when they are just at about room temperature. 

One bite of these and you really will experience a new type of Christmas treat. But don't just assume these are for Christmas because once it's over, you are going to want to have these for most of your holidays. These delicious truffles would make a wonderful handmade gift or treat. My daughter specifically asked for 2 dozen of them!
And feel free to experiment with colors too.  White chocolate is beautiful and you can also find green maraschino cherries too. I can't wait to make these for Valentine's day and Easter! Sky's the limit...so bake away, and don't forget to enjoy your TREAT!

Hey You...
Thank you for stopping by to see me.  I'd love it if we could meet up again. Let me know what you think about this recipe and my others by joining me here on the blog, facebook or instagram and share a little love.  Why?  Well, it's because I love you too...
So stay awhile, have a nice beverage of your choice, grab a treat or two and enjoy....




                                                   ©2015 MyDeliciousVeganDiary

Vegan Chocolate Chip Cookies

 

Sum up today as "One of those Days!"  Hot water heater down, dishes and laundry stacked up and unable to be washed, being called in for a meeting with the Principal at my child's school, and pretty much being in a funk.  Sometimes when I have a day like today, I let calgon take me away, jump in my Jammies and sleep it off.  But no, not today.  Today I'm going to Celebrate.  I'll celebrate my survival today.  I'll celebrate that tomorrow is a new day.  I'll enjoy my cookies, smile real big, and enjoy the night. Try these, they are a real reason to Celebrate.

 

Vegan Chocolate Chip Cookies

 

1 stick vegan butter

1/4 c vegan shortening

1 1/4 c brown sugar, packed

2 heaping Tbs Coconut Milk from can (open can and refrigerate uncovered overnight.  Use the thick top portion of the can)

1 Tbs vanilla

1 Tbs egg replacer powder (I used Ener-g)

3/4 tsp salt

3/4 tsp baking soda

1 1/2 c all purpose flour

1 1/4 c  vegan chocolate chips

 

Preheat oven to 375 degrees. Blend butter, shortening, and sugar until smooth and creamy.  Add milk, vanilla, egg replacer powder, salt and baking soda and mix until incorporated. Slowly add flour, 1/2 cup at a time, just until mixed.  Stir in Chips and spoon onto ungreased cookie sheet.  Bake until the edges are starting to brown, about 9 minutes.   Eat as many as you can before your kids see you. (Just joking.. not really, but sort of.)



 

 Reactions. 

 Non vegans~ "What, they're vegan? Really?  How'd you do it?"

My vegan daughter~ Said nothing, cried with delight. (Really cried)  Told every to be quiet because she was in Nirvana and enjoying the moment. Then said it'd been so long since she had a chocolate chip cookie. Cried again.

Me~ Ate one.  Ate another.  Snuck another hoping the kids would think it was the first one. Enjoyed. Felt like I changed my stars....



Chocolate covered caramel candies

Valentine's Day was upon us.  I was craving chocolate covered caramels like nobodies business.  A few months back, my friend had bought her and I a chocolate and caramel making class gift certificate.  We watched and learned the secrets to making delicious candies.  And then it hit me...
Could I make this vegan?  I wasn't sure but since the urge to eat caramel was taking over my mind and soul, I figured I had better get cracking at it and see.  To my delight, and the other sweet valentine's in my family, it did!

Chocolate covered caramels
2 cups sugar
2 cups canned coconut milk (the kind with a thick layer of cream on top)
1/4 cup corn syrup
2 cups vegan chocolate
sea salt or lavender sugar or both

Heat pan really hot over stove. Add 1/8 c sugar and as it starts to bubble and brown, stir.  Once melted, add another 1/8 cup sugar and repeat process until all sugar is liquefied.  Add corn syrup and stir again until bubbly.  You are looking for a nice caramel color.  Add coconut milk slowly and stir until all is incorporated.  Be careful of spitting, hot sugar.
After all cream has been added, cook and stir once in awhile until candy thermometer reaches 250 degrees or almost hard ball stage, then remove from heat.
Pour into a tin foil lined and greased 8x8 or 9x13 pan. Let cool.
In a double boiler, melt chocolate.  Cut caramels into squares and dip.   Put dipped caramels onto tin foil, sprinkle with a pinch of sea salt or lavender sugar and refrigerate.  When you are ready to serve, serve at room temperature.