Pumpkin Pie Truffle Pops

INGREDIENTS

  • 11 ounce box Nilla Wafers
  • ½ cup pure pumpkin
  • ½ cup cream cheese, softened (I used whipped)
  • ½ cup sweetened condensed milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ? teaspoon salt
  • 12 ounces white chocolate melting wafters

INSTRUCTIONS

Using a food processor or blender, pulse cookies until they are finely crushed.

In a medium bowl, mix together crushed cookies, pumpkin, cream cheese, spices, and salt with a hand mixer on low speed until well combined.

Make small balls of the pumpkin mixture and placed them on a cookie sheet, rolling them in your hands to make them smooth.

Insert a lollipop stick into the top of each pumpkin ball and freeze for 1 hour.

Melt white chocolate wafers according to directions. I found it much easier to use a double boiler.

After the coating has dried, use the end of an extra lollipop stick to dab on a tiny bit of melted chocolate to help the small pumpkin decoration stick.


Pumpkin Pie Pop Tarts

ingredients:

  • 1/2 cup unsweetened pumpkin puree
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • flour, for rolling out the dough
  • one recipe for pie crust (or 1 package pre-made pie crust)

directions:

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.

2. In a small bowl, combine the pumpkin puree, sugar and spice.

3. On a lightly floured surface, roll out the pie dough to 1/4-inch. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Use a paring knife to cut-out pumpkin faces (or pumpkin wrinkles) in half of the pumpkin shapes.

4. Place one pumpkin (without any cut-outs) on your floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.

5. Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown. Set the tarts aside to cool.


Pumpkin Cake Pops

Ingredients

Cake:

  • Unflavored nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 large eggs
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup nonfat milk
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 1 cup pecan halves, for decorating

Frosting:

  • 8 ounces cream cheese, at room temperature
  • 1 stick unsalted butter, at room temperature
  • 1 pound confectioners' sugar
  • 1 1/2 pounds finely chopped white chocolate (or two 11-ounce bags white chocolate chips)
  • 1/4 cup vegetable shortening

Directions

Preheat the oven to 375 degrees F.

For the cake: Lightly coat a 9-by-13-inch baking dish with nonstick spray and set aside. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside. In a medium bowl, whisk the eggs and sugars together. Stir in the milk and vanilla, and then add the oil. Whisk in the pumpkin puree and pour the liquid mixture over the dry mixture. Use a wooden spoon to stir the batter together, and then switch to a whisk and give the batter a good 3 or 4 beats before pouring it into the prepared baking dish. Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes. Remove from the oven and set aside to cool completely.

Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes. Transfer the nuts to a large plate to cool, then transfer to a cutting board and finely chop. Place the nuts in a medium bowl and set aside.

Divide the cake into quarters and crumble it into a large bowl. Once all of the cake is crumbled, drag 2 forks through the cake in opposite directions to crumble it into a very fine crumb (you can also use a food processor to pulse the cake into fine crumbs). Set aside.

For the frosting: Line a rimmed baking sheet with parchment or waxed paper and set aside. Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes. Add the confectioners' sugar and beat until combined. Increase the speed to medium-high and beat until fluffy, about 5 minutes. Stir the cream cheese frosting into the cake crumbs and, once the mixture looks like wet graham crackers crumbs, roll it into ping pong-size balls. Place the cake balls on the prepared baking sheet and freeze for 1 hour.

Place the chocolate in a medium microwave-safe bowl and melt at 50-percent power, stirring every 30 seconds until the chocolate is completely melted, 2 to 2 1/2 minutes (or melt the chocolate over a double boiler, stirring often, until the chocolate is melted).

Remove the cake balls from the freezer and insert a lollypop stick or small appetizer-length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball). Dip each ball into the white chocolate, using a spoon to help coat the underside. Tap the stick against the side of the bowl a few times and swirl the stick to encourage the excess chocolate to drip back into the bowl. Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper-lined baking sheet, nut-side down (so the stick points straight up). Repeat with the remaining cake balls. Let the cake pops stand at room temperature for 10 minutes before serving. Serve that day or refrigerate for up to 3 days and then serve.


Loaded Chocolate Bourbon Fudge

ingredients:

  • 20 ounces semi-sweet chocolate, chopped
  • 1 (15-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons bourbon
  • 10-12 caramel-filled chocolates/fudge, such as truffles of Ghiradelli squares, chopped
  • 3/4 cup chocolate toffee pieces, like Heath toffee chips
  • 1/2 cup milk chocolate chips
  • 4 ounces milk chocolate, melted

directions:

Spray an 8×8 pan with non-stick spray.

Add semi-sweet chocolate to a double boiler, and melt completely. One melted, remove from heat and slowly add in sweetened condensed milk and vanilla extract, stirring with a large spatula until mixed. The chocolate will be thick. Begin in stir in bourbon 1 tablespoon at a time - mixture is going to get super thick but slowly stir and just fold the chocolate mixture over until combined. Use the spatula or a large spoon to spread the chocolate in the pan. It will be thick! Don't worry about the top looking pretty because we are going to cover it up. Just spread it evenly. Place in the fridge for 10 minutes to set.

Melt the milk chocolate and remove the pan from the fridge. Take a few small spoonfuls of the milk chocolate and using the back of a spoon, spread it evenly over the top of the fudge. Immediately cover it with the chopped caramel-filled candies, chocolate chips and chocolate toffee pieces. Take remaining milk chocolate and drizzle it over the top to set some of the loose candy. You can also use any additional sweetened condensed milk that may be left in the bottom of the can and drizzle it over top. Let set in the fridge for 30 minutes or so.

When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.

Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth.


Gooey Chocolate Coconut Truffles

  • 3 cups sweetened, shredded coconut
  • 1/2 cup powdered sugar
  • 1/2 cup sweetened condensed milk
  • 1/4 cup coconut oil, melted
  • 1 1/2-2 cups milk chocolate chips, melted

In a large bowl, combined coconut and sugar and mix to combine. Add in milk and coconut oil, mix constantly until a gooey coconut filling results. I used my hands to mix too! Roll between the palm of your hands into teaspoon-sized (or a little larger) balls and place on a parchment-lined baking sheet. Freeze for 15 minutes, then remove from freeze and roll again between your palms to smooth any coconut edges. Freeze for 10-15 minutes more. While freezing, melt chocolate chips in a double boiled or microwave. Remove coconut balls from freezer and immediately dip.

Refrigerate until ready to serve – at least 15 minutes.


Dark Chocolate Truffle Tart

  • 3/4 stick butter, melted and cooled
  • 1 3/4 cup chocolate cookie crumbs
  • 2 eggs, plus 1 yolk
  • 1/3 cup sugar
  • 1/2 cup heavy cream
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 10 oz dark chocolate, not more than 60% cacao
  • 1 stick butter, cut into small cubes, room temperature
  • Cocoa powder for dusting on the top

Special Equipment: A 9-inch springform pan*, the bottom wrapped with foil (in case of leaks)

Preheat oven to 350 degrees Fahrenheit. In a medium bowl, mix chocolate cookie crumbs with the melted and cooled butter. Spoon the crumb mixture into the springform pan, and pat the crumbs onto the bottom and about 1 1/2 inch up the sides. (Use a measuring cup or a glass to help press the crumbs on the sides and into the corners.) Bake the crust in the preheated oven for about 10-13 minutes, or until dark and slightly puffed. Cool the crust on a wire rack while you prepare the filling.

To make dark chocolate filling, first whisk together eggs, sugar, heavy cream, salt, and vanilla extract in a large bowl and set it aside. Next, melt chocolate and butter in a heavy pot over medium heat, stirring continuously. When the chocolate is smooth and glossy, remove it from the heat and let it cool for about five minutes. (If you add it directly to the eggs and cream, it could scramble the eggs.) Once the chocolate is cooled, whisk it into the egg mixture until smooth. Don't overdo the whisking, or you will incorporate a lot of air bubbles.

Pour the chocolate filling into the baked and cooled crust, and tap the pan once against the countertop to let any air bubbles come to the surface. Smooth out the top, then put the tart into the oven and bake for about 22-28 minutes; the range of baking time is large because if you take the tart out sooner, the center will be more pudding-like, while if you let it bake longer, the center will set more fully and the consistency of the tart will be uniform from edge to center (this is what I preferred). Fully cool the tart on a wire rack, then chill for an additional 3-4 hours. Sift cocoa powder over the top in a thin layer. Let the tart come to room temperature before slicing to get the best rich, creamy consistency. Tart can be kept chilled for 1 week.


Cherry-Almond Caflouti

  • 1/2 cup whole almonds (about 2 ounces)
  • 1 1/4 cup whole milk
  • 1 tbsp plus 1/2 cup sugar
  • 8 oz dark sweet cherries, pitted, halved (about 2 cups)
  • 3 large eggs, room temperature
  • 1/2 tsp almond extract
  • pinch of salt
  • 1/4 cup all purpose flour
  • Powdered sugar

Blend almonds in processor until ground but not pasty. Transfer to small saucepan, add milk and bring to simmer. Remove from heat; let steep 30 minutes. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.

Preheat oven to 375F. Butter 10 inch diameter glass pie plate, sprinkle with 1 tbsp sugar. Scatter cherries evenly over bottom of dish.

Using electric mixer, beat eggs, almond extract, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.


Buttermilk Apple Buckle

Topping:

  • 2 large firm tart apples, peeled and cut into ½ inch thick slices
  • 1 ½ tsp ground cinnamon
  • 1 T. sugar
  • ½ cup brown sugar
  • 1/3 cup all purpose flour
  • ½ tsp nutmeg
  • ½ cup fine chopped pecans (or walnuts)
  • 3 T. cold salted butter, cut into small cubes (plus more to grease the pan)

Cake:

  • 7 T. salted butter at room temperature
  • ¾ cup sugar
  • 2 ¼ cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp kosher or sea salt
  • 1 cup buttermilk
  • 1 large egg

Preheat oven: 350°F. Grease baking pan, 9x9.

In bowl: toss apple slices with ½ tsp cinnamon and 1 T. sugar, set aside.

In bowl: add 1 tsp. cinnamon, brown sugar, flour, nutmeg, and pecans, add the cold butter over mixture and cut in with pastry cutter or forks, work into pea size pieces and put in refrigerator until ready to use

Cake:

Using a mixer, cream the butter and sugar until fluffy, 5-8 minutes

In separate bowl: whisk flour, baking powder, baking soda and salt

In another bowl: whisk together the buttermilk and egg

Add 1/3 of the flour mixture to the butter mixture. Mix together and add half of the buttermilk/egg mixture and mix again. Repeat adding another 1/3 of the flour mixture and remaining buttermilk/egg mixture and mix, then add the remaining flour mixture, stir until just combined.

Spread batter into the baking pan (batter will be thick)

Lay apple slices (overlapping slices) over the batter

Sprinkle the crumble topping over all

Bake until the top is golden and toothpick inserted in center comes out clean, 35-45 minutes

Cool on rack a little and serve warm


Apricot Baklava

Ingredients

  • 4 cups Turkish dried apricots
  • 1 cup water
  • 1 cup orange juice
  • 3 tablespoons honey
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon rind, grated
  • 1 tablespoon butter
  • 8 sheets phyllo dough
  • 1/4 cup ground almonds
  • 2 tablespoons bread crumbs, toasted
  • 2 tablespoons sugar
  • pinch of cinnamon
  • 2 tablespoons honey, warmed

Method

Preheat oven: 375F.

Simmer the apricots with the water, orange juice, sweetener, seasonings and butter. When they are tender, remove from the heat and cool slightly before chopping into small pieces. Set aside while you prepare the phyllo.

Lay the phyllo flat and cover with a piece of plastic wrap. Mix together the nuts, crumbs, sugar and spices. Cut the phyllo the size of the pan you are cooking in (I use an 11x7x 1-1/2 Pyrex dish) and spray the bottom of the pan with nonstick spray.

Lay one sheet of phyllo, spray, lay another sheet and sprinkle with half the nut mixture, lay another sheet of phyllo, spray and lay a final sheet of phyllo.

Gently spread the apricot mixture evenly across the top being careful to not rip the layer below. Top with a sheet of phyllo, spray, lay another sheet, sprinkle with the remaining nut mixture, lay a sheet of phyllo, spray and lay another sheet of phyllo.

Cut three long strips and then cut four strips across. Cut these rectangles in half on the diagonal to form triangles. Spray the top with nonstick spray and bake for 25-30 minutes.

Drizzle the warmed honey on top and bake another 5-10 minutes.


Biscuits with Sawmill Gravy

INGREDIENTS

FOR THE BISCUITS:

  • 2½ cups flour, plus more for cutter
  • 3½ tsp. baking powder
  • 1½ tsp. kosher salt
  • 8 tbsp. unsalted butter, cubed and chilled, plus 2 tbsp. melted
  • 1½ cups buttermilk

FOR THE GRAVY:

  • 2 slices bacon, finely chopped
  • 8 oz. pork breakfast sausage
  • ½ cup flour
  • 3 cups milk
  • ½ cup heavy cream
  • 1 tbsp. apple cider vinegar
  • ¼ tsp. cayenne
  • Kosher salt and freshly ground black pepper, to taste
  • Hot sauce, for serving (optional)

INSTRUCTIONS

1. Make the biscuits: Heat oven to 425°. Place flour, baking powder, and salt in a large bowl, and whisk to combine. Add butter, and using your fingers, rub mixture together until pea-size crumbles form. Add buttermilk, and stir with a fork until just combined. Transfer to a floured work surface, and gently pat dough into a 6"x4" rectangle, about 1" thick. Dip a 3" round cutter into a bowl of flour, and cut out rounds of dough. Press scraps together, and repeat with remaining dough until you have about 6 rounds. Brush a 9" cake pan with melted butter, arrange biscuits in pan, and brush the tops with butter. Bake until golden brown, about 25 minutes.

2. Make the gravy: Place bacon in a 4-qt. saucepan over medium-high heat, and cook, stirring occasionally, until its fat renders, about 3 minutes. Add sausage and, cook, breaking it into small pieces with a wooden spoon, until browned, about 5 minutes. Add flour, and cook, stirring, until for 2 minutes. Add milk and cream, and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until gravy is thickened, about 5 minutes. Add vinegar, cayenne, and salt and pepper, and stir until combined.

3. To serve, split biscuits in half, and cover with gravy. Serve with hot sauce, if you like.


Chocolate Bourbon Fudge

ingredients:

  • 20 ounces semi-sweet chocolate, chopped
  • 1 (15-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons bourbon
  • 10-12 caramel-filled chocolates/fudge, such as truffles of Ghiradelli squares, chopped
  • 3/4 cup chocolate toffee pieces, like Heath toffee chips
  • 1/2 cup milk chocolate chips
  • 4 ounces milk chocolate, melted

directions:

Spray an 8×8 pan with non-stick spray.

Add semi-sweet chocolate to a double boiler, and melt completely. Once melted, remove from heat and slowly add in sweetened condensed milk and vanilla extract, stirring with a large spatula until mixed. The chocolate will be thick.

Stir in bourbon 1 tablespoon at a time - mixture is going to get super thick but slowly stir and just fold the chocolate mixture over until combined. Use the spatula or a large spoon to spread the chocolate in the pan. It will be thick! Place in the fridge for 10 minutes to set.

Melt the milk chocolate and remove the pan from the fridge. Take a few small spoonfuls of the milk chocolate and using the back of a spoon, spread it evenly over the top of the fudge. Immediately cover it with the chopped caramel-filled candies, chocolate chips and chocolate toffee pieces.

Take remaining milk chocolate and drizzle it over the top to set some of the loose candy.

You can also use any additional sweetened condensed milk that may be left in the bottom of the can and drizzle it over top.

Let set in the fridge for 30 minutes or so.

 


Grilled Chocolate Sandwiches

  • 2 large eggs
  • 2 tablespoons milk
  • 4 large slices challah or Italian bread, (cut 3/4 inch thick)
  • 4 ounces thin semisweet chocolate bar
  • 2 tablespoons unsalted butter
  • Confectioners' sugar, for dusting

In a large, shallow dish, whisk together eggs and milk; set aside.

Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.

Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate.

Cut in half, and dust with confectioners' sugar before serving.