Autumn Spice Truffles
Truffles are an easy way to impress guests and are endlessly customizable. Feel free to change out the flavorings in the chocolate mixture and trade your rolling crumbs. You can omit the spices, stir in a teaspoon or two of your favorite extract (try mint extract and crushed Oreos), or a tablespoon of rum or brandy (with crushed nuts or finely chopped chocolate for rolling) for an adults-only version. Colored sprinkles, toasted coconut, and cake or cookie crumbs all make excellent coating choices.
Recipe makes 24 bite-sized chocolates.
Ingredients:
8 ounces heavy cream
1 tablespoon pumpkin pie spice
8 ounces dark (bittersweet) chocolate, chopped
2 tablespoons butter
Crushed graham crackers or gingersnaps, for coating
Instructions:
- In a small saucepan, whisk together the heavy cream and pumpkin pie spice. Heat over low until the cream just barely starts to simmer. If it gets too hot, just take it off the heat and let it sit for a minute or two.
- Place the chopped chocolate in a small heatproof bowl and pour the cream over the top.
- Give the bowl a little jiggle to settle the chocolate down into the cream. Wait two minutes to allow the chocolate to get melty.
- Starting in the center, stir continuously in a circular motion until all the chocolate is incorporated into the cream and you have a smooth, glossy mixture. Stir in the butter, scraping down the bowl to ensure everything is cohesive.
- Refrigerate the mixture until firm, about two hours.
- Using two teaspoons or a tiny cookie scoop, portion the mixture into 24 small balls. If desired, roll the balls between your hands to smooth them out (this will be messy!). Then, roll them in crushed graham crackers or ginger snaps.
- Store in an airtight container in the refrigerator, but let sit out at room temperature for 20-30 minutes before serving for best flavor.
Friendly Pumpkin Oat Cookies
I call these friendly cookies because they are an easy crowd pleaser for those who have mixed dietary needs. They contain no gluten or animal products, and they can easily be made soy- and nut-free, if desired. If someone in your crowd is gluten sensitive, be sure to buy gluten-free oats and oat flour. If you need them to be vegan, pay attention to the chocolate you use, as many varieties have dairy in them. We use canola oil as our neutral cooking oil, but feel free to substitute vegetable or grapeseed. Even a mild olive oil will work.
Recipe makes 30 cookies.
Ingredients:
1 1/3 cups (4.5 ounces) oat flour
1 cup old-fashioned oats
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon clove
¼ teaspoon nutmeg or mace
½ cup sugar
½ cup brown sugar
1 cup chocolate chips, style and type of your choice
1 cup chopped walnuts or pecans, optional
½ cup packed dried cranberries, roughly chopped
¼ cup neutral oil
1 cup canned pumpkin puree
Instructions:
- Mix oat flour, oats, baking powder, salt, spices, and sugars in a bowl by hand. Double-check that all lumps are eliminated. Add in chocolate chips, nuts if using, and cranberries, then mix in the oil and pumpkin puree.
- Let the mixture sit for 20-30 minutes so that the oat flour can absorb the liquids.
- While the dough sits, heat the oven to 350 degrees. Line two baking sheets with parchment. Scoop the dough into 30 balls and arrange on the prepared baking sheet, spacing 3 inches apart. Flatten each to a ½ inch thickness.
- Bake for 8-10 minutes or until light golden and cakey-firm to the touch. Let cool on the baking sheet before storing in an airtight container at room temperature.
Caramel Apple Snack Bars
Apple is such an iconic fall flavor. We often think of pies and crisps when the cool, grey days roll in, but give these cakey bars a try for a different take on that classic autumnal snack. They’re very packable and don’t require any special ingredients, making them an easy treat to throw together after a trip to the orchard. They’re delicious served warm with vanilla ice cream. For caramel, we use dulce de leche, which is found in a can by the sweetened condensed milk. Alternatively, you can toss in chewy caramel candies or butterscotch chips, or drizzle in a good-quality sundae caramel.
Recipe makes a 9” by 9” pan of snack bars.
Ingredients:
- 4 ounces butter, room temperature
- 1 ½ cups packed brown sugar
- ¾ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 eggs
- 1 2/3 cups flour
- 1 cup fresh apple, diced small
- ½ cup prepared caramel
- Cinnamon sugar, to finish
Instructions:
- Heat the oven to 350 degrees. Spray a 9” by 9” pan with cooking spray and line with parchment. In the bowl of a mixer, beat together the butter, brown sugar, salt, vanilla, and cinnamon until smooth and fluffy.
- Add the eggs one at a time, scraping and mixing well between additions. Stir in the flour and apples. Mix just until combined.
- Spread the mixture into the prepared pan and swirl the caramel over the top. Sprinkle liberally with cinnamon sugar and bake until a wooden skewer comes out with just a few moist crumbs, about 30-35 minutes. Serve warm or at room temperature. Store in an airtight container at room temperature.