Pumpkin Cheesecake Mummy Truffles
THE TIME HAS COME. All of the hospital staff in Reno can rejoice, because it is finally the time of year when I begin to send J to work with unsolicited treats. Whether it is because I want to bake but don’t want so many unhealthy temptations around the house, or I just have a need to feed people, I don’t know, but I love doing it.
I got the pumpkin cheesecake truffle recipe from Carly at Createliveblog.com. It’s so insanely easy and surprisingly low cal.
1 box of yellow cake mix
15 oz. of canned pumpkin
1 8 oz brick of cream cheese
2 bags of white candy melts (the original recipe called for vanilla Almond Bark)
Combine the cake mix and the pumpkin with a hand mixer until it is completely blended. Pour the mixture into a baking dish and bake at 350 for however long the box instructs (i did about 28 minutes). Remove from the oven and let cool. Resist the urge to eat the cake as is. Once it is cooled, crumble the cake. This part feels so wrong, but it’s so much fun. Then, combine the crumbled cake with the cream cheese. Mash it with your hands. Really take out your aggressions. Once combined, roll into tablespoon size balls. Melt the candy melts according to directions and dip the balls one by one before laying them on a piece of wax paper to set.
To create some adorable mummies, put the remaining candy melts in a piping bag with a tiny tip, or a freezer bag with a small hole cut in one corner. Haphazardly, drizzle the melted candy over the top to create their “bandages”. Once set, dot with a black food color pen or black frosting for their eyes.