Wednesday, December 19, 2007

ARF for the Holidays?

One of the most famous and loved treats of the holidays in my family (especially with my mom) is the classic chocolate truffle. Smooth, silky chocolate melting in your mouth after you bite through a bitter layer of cocoa powder... mmm...

Not a chocolate fan (sacrilege!)? Well, how about the infamous Christmas symbol of the gingerbread man? You know, the guy that runs around the countryside in a fairy tale, and loses his legs (and almost his buttons!) in a well-known animated movie trilogy??? Crunchy, spicy, and ever-so decadent, with just enough bite to still the sweetness of those truffles scarfed earlier (that you claim you didn't like).

What more could a girl ask for?

Yeah, yeah, I know... *sigh*... less calories and fat maybe? Well, lucky lucky readers of mine *laughs evilly* I have an early Christmas / Kwanzaa or late Chanukah gift for you! The next amazing round-up Sweetnick's ARF / 5-A-Day is slated for Christmas Day, though I am sure we will all be much too busy eating lots of antioxidants and veggies *ahem* that day to worry about blogging. Anyways, here are my two cents (and submissions) to the event... Triple-Chocolate Pumpkin Truffles and vegan, whole-grain, delicious gingerbread men with fresh ginger!! As a bonus, both of these treats are entirely vegan and entirely delicious!

Triple-Chocolate Pumpkin Truffles
Yields 48
2 1/2 cups chocolate wafer cookies, crushed
1/4 cup unsweetened cocoa powder
1 cup sliced almonds
2 tsp. cinnamon
1/3 cup icing (powdered) sugar
1 cup semisweet chocolate chips, melted
1/2 cup pumpkin puree
1/4 cup Amaretto or Frangelico (use 2 tsp vanilla in water, or equal amount of orange juice if not using alcohol)
Melted bittersweet chocolate (for dipping, optional)

  1. Pulse cookies, cocoa and almonds in a food processor until fine.
  2. Add to icing sugar and cinnamon in a medium sized bowl.
  3. Blend in melted chocolate, pumpkin and liqueur.
  4. Let stand in fridge 10 minutes to firm up.
  5. Shape mixture into 1" balls, place on a wax paper lined platter and refrigerate until firm.
  6. Optionally, dip firmed truffles into melted chocolate and let set on wax paper in the fridge.

Amount Per Serving
Calories: 62.2
Total Fat: 2.9 g
Cholesterol: 0.1 mg
Sodium: 34.4 mg
Total Carbs: 8.6 g
Dietary Fiber: 0.7 g
Protein: 1.0 g

Gingie’s a Vegan!
About 24 cookies
½ c sugar
½ c shortening
½ c molasses
2 tsp cornstarch
1 c flour
1 ¼ c whole-wheat flour
1 ½ tsp cinnamon
1 tsp baking powder
2 tsp fresh grated ginger
1 tsp cloves
½ tsp baking soda
¼ tsp salt
1 tbsp water

  1. Preheat oven to 350F.
  2. Cream shortening and sugar. Add molasses and beat well.
  3. Stir all dry ingredients together, add to creamed mixture.
  4. Stir in water.
  5. Cover dough and refrigerate one hour.
  6. Flour rolling pin and board.
  7. Roll dough out about 1/8” thickness. Cut out gingerbread figures and place ½” apart on ungreased sheets. Dough can be re-rolled several times.
  8. Bake 8 minutes. Remove cookies immediately to wire racks and cool completely.

Amount Per Serving
Calories: 118.6
Total Fat: 4.5 g
Cholesterol: 2.4 mg
Sodium: 3.1 mg
Total Carbs: 18.6 g
Dietary Fiber: 0.9 g
Protein: 1.4 g

1 comment :

Sorina said...

Your photo is great, I want some right now! It seems like a very easy recipe too.