What do you do with 20 loaves of ugly but delicious pumpkin bread? The batter looked so perfect,nice and fluffy. And it went nicely into the pans. Problem is, I put too much in the pans. So much in fact that the batter runneth over. All over. What a mess! So I did something a baker never does. I took the pans, half baked, out of the oven, and placed them on sheet pans to protect our new oven from the still spilling and now burning batter flowing out of the pans (even though it was much too late for that...)
Of course, those pumpkin breads did what any half baked cake does when you take it out of the oven and put it back. They fell terribly. Forget culinary school, even my mom told me never to open the oven while cakes were baking!
I tasted the ugly breads. Wonderful. Who could go wrong with butter, brown sugar, flour and fresh organic pumpkins! Being a frugal bakery owner, I figured we should be able to save them somehow and I could not bear to trow them away. So they were emptied into containers and placed in the freezer for future use.
It came to me last night. Add white chocolate ganache to hold the cake together. Maybe some candied ginger. Then roll it in something crunchy. That might be good.
And so we have pumpkin ginger truffles. We added some dried crushed gingerbread cookies for texture and flavor. Then ground more gingerbread cookies with toasted almonds and toasted coconut to roll the confections in.
Sure are delicious! Te perfect fall cookie. Just in time for Halloween.
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