White Chocolate Pumpkin Cups

Hi!

I'm so excited to report back from sunny Vancouver! Since last Thursday, I've been soaking up every second of this lovely spring weather and enjoying my much needed reading week. I'm on the West Coast because I was awarded a grant from my school to attend the Golden Key Canadian Regional Conference in Vancouver. I'm part of the Bishop's Golden Key Chapter and it was so cool to meet some of Canada's brightest students and be a part of such a fun couple of days. Bishop's University has given me so many opportunities and I'm always amazed at how willing they are to help a sista student out. If you think that getting my flights covered couldn't get any better, well think again! I got upgraded to first class on my way out here because I may or may not have gotten into a slight car accident on my way to the airport (from Lennoxville) which meant I almost missed my trans continental flight. Anywho, even though I risked my life, I got free unlimited wine and a solid cheese platter, so you know you win some you lose some!

While here in beautiful British Columbia, I have been staying with my sister Britt and her boyfriend Jesse. It's been such a treat to be with them for a whole week since I haven't seen them since JULY!!! I've been having so much fun strolling around their hood and eating at all their favourite little spots. I think if I lived here I would weigh ten million pounds because every restaurant, cafe, and smoothie bar has been out of this world! I also got to bike around with my friend Julia because she's also here for a conference.

Now maybe I should talk about a recipe right? Well a little while ago I got invited to the Dean of Arts and Sciences home for dinner with a group of students. I decided to bring something sweet to nibble on after dinner, so I made a batch of white chocolate pumpkin cups and they were soooo tasty!

White Chocolate Pumpkin Cups

Recipe changed a teeny tiny bit, but from Culinary Couture

Ingredients

- 12 oz. white chocolate chips or chunks
- 2 oz. cream cheese, softened
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice (or if you don't have this just a bit of cinnamon will do)
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/2 cup graham cracker crumbs

Directions

✿ Place cupcake liners in a 12-cup muffin tin to give your cups that little crinkle that looks like peanut butter cups.

✿ Use a double boiler to melt white chocolate. Stir with a spatula to quicken the process.

✿ With a spoon spread some of the melted chocolate onto the bottom and halfway up the sides of each cupcake liner. Set aside the remaining white chocolate. Transfer muffin tin to a freezer, and freeze liners for 10 minutes, or until completely hardened.

✿ Meanwhile, prepare the filling. Beat (with a mixer or a fork) together cream cheese, pumpkin puree, pumpkin pie spice, and vanilla until smooth and creamy. Beat in powdered sugar and graham cracker crumbs until well-combined. 

✿ Remove muffin tin from freezer. Divide pumpkin mixture into 12 portions. Roll each portion into a ball, place it into the cupcake liner, then flatten it out. 

✿ Reheat the white chocolate if necessary. Cover the pumpkin mixture in each liner with the melted white chocolate and tap the pan against a flat surface a few times to evenly spread out the chocolate. 

✿ Freeze for an additional 10-15 minutes. Store in an airtight container in the fridge or freezer.

Enjoy!

Oh and I can't forget!! I made more gifs, and don't even ask about the context...