pumpkin bread balls
recipe from vanillasugarblog.com
1 loaf of cooked pumpkin bread (8 or 9-inch loaf)
8 ounces of cream cheese, room temp
2 cups powdered sugar
2-3 TB whole milk
a dash or two of pumpkin pie spices
pinch of sea salt
plus extra powdered sugar for dusting, decorative
white or dark melted chocolate
chopped nuts or sprinkles for decoration, optional
The glaze does NOT harden on the balls because the pumpkin bread is moist.
So after they dried a bit after the glaze dip, I just rolled them in powdered sugar for a nice decorative touch.
They do not keep well the next day; still tasty but very moist.
If you want a "crunchy" coating then dip them in white, milk or dark chocolate.
Once bread is cooled. Crumble it up in a large bowl until you have crumbs—no large chunks should be remaining.
Add in the softened cream cheese. Mix well.
I used my hands to mix this really well. Cover bowl with plastic wrap and let set up, harden (I did this overnight--recipe from vanillasugarblog.com).
Line a cookie sheet with parchment paper. Scoop out 1 or 2 inch balls, roll into fairly uniform balls.
If using a medium size ice cream scoop makes it easier then go ahead.
Remember you don’t want balls any larger than 2 inches. Once all balls are done, place in fridge to chill.
If you are doing them plain with no chocolate dipping then prepare the glaze.
If you are doing chocolate dipping then temper milk, white or dark chocolate.
About 2+ cups of milk/dark/white chocolate chips. You might need a bit more.
Once chocolate is tempered, using a plastic fork or chopsticks, dip balls into chocolate and place on parchment lined cookie sheet.
Sprinkle the balls with the chopped nuts or sprinkles while chocolate is still soft. It takes a while for the chocolate to harden or you can place them in the fridge to speed up the process.
They keep covered in air tight container in the fridge for about 3 days. Should make about 25 balls; dependent on the size you roll them.
If you are doing the glaze, in a shallow bowl, mix the powdered sugar with the milk and a pinch of salt.
Mix until well combined. Dip the balls in the glaze, and place on a wire rack lined with parchment paper.
The glaze will not harden because the pumpkin bread is moist.
So for decorative purposes, after they were done drying I rolled them in powdered sugar.