Category Archives: Fall

Pumpkin Bread Truffles

Sick of pumpkin yet? Seems the stores this year are filled to the brim with pumpkin and pumpkin spice flavored everything. When it comes down to it, there is nothing like a good old-fashioned slice of homemade pumpkin bread. So this year, I am joining up an easy and delicious pumpkin bread recipe with some white chocolate for these fabulously fall Pumpkin Bread Truffles. Like a classic pumpkin cake with cream cheese frosting, these little bites are a great treat for any fall or Halloween party. Feel free to add some chopped pecans or walnuts to the bread recipe for extra salty and texture.

Pumpkin Bread Truffles via Haute Apple Pie

Pumpkin Bread Truffles

Ingredients:
Pumpkin bread
1  12 oz. can cream cheese frosting (or homemade cream cheese frosting if you prefer)
2 – 1 lb package of white almond bark
Fall sprinkles

Pumpkin Bread Recipe
Makes 2 loaves

1 15 oz. can of pumpkin puree
4 eggs
3/4 C vegetable oil
2/3 C water
2 tsp vanilla
1 C brown sugar
1 C sugar
3 1/2 C AP flour
2 tsp baking soda
1 tsp salt
1/2 TBSP cinnamon
1/2 tsp ginger
1/4 tsp ground cloves

Preheat oven to 350 degrees. Spray 2 9×5 inch loaf pans with cooking spray.

In mixing bowl, combine pumpkin, eggs, oil, water, vanilla, brown sugar and sugar at a medium speed, until thoroughly combined. In separate bowl, mix flour, baking soda, salt, cinnamon, ginger and cloves until combined.

Slowly add flour mixture to wet mixture, with mixing speed on low, until flour is fully incorporated.

Bake at 350 for 60 minutes or until inserted toothpick comes clean.

Allow to cool.

When cooled, crumbled one pumpkin loaf into large mixing bowl. Slowly add half the container (about 3/4 C) cream cheese frosting and combine with hands. On a lined baking sheet, roll mixture into 1 1/2 inch balls. Refrigerate and cool for one or more hours.

Melt almond bark on stove top or in microwave according to package directions. Immediately roll pumpkin balls, one at a time, into melted bark, coating evenly. Place back on lined sheet and sprinkle immediately.

Repeat with second loaf if desired. Each loaf makes about 2 dozen Pumpkin Bread Truffles. Allow to set and harden before serving.

Pumpkin Bread Truffles

Store in cool place or refrigerator for one week or freeze.

Want more pumpkin? You got it! Follow these links for some sweet and savory pumpkin recipes!
Feed Me Phoebe: 7 Healthy Pumpkin Recipes for Fall
The Lemon Bowl: Pumpkin Oatmeal Breakfast Cookies (Gluten-Free)
Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Oat Chocolate Chip Pancakes
Bacon and Souffle: Easy Pumpkin Bundt Cake
Weelicious: Quick Pumpkin Cinnamon Rolls
Virtually Homemade: Gluten-Free Dark Brownies with Pumpkin Frosting
Devour: Eat As Much Pumpkin As Possible
Napa Farmhouse 1885: Pumpkin and Chocolate Chip Cake
Red or Green: Spiced Pumpkin Waffles with Maple Syrup Glazed Bacon
Elephants and the Coconut Trees: Pumpkin Snickerdoodle Cookies
The Cultural Dish: Baked Pumpkin Doughnuts
The Mom 100: Pumpkin Gingerbread with Crystallized Ginger
Domesticate Me: No-Bake Pumpkin Pie Energy Bites with Dark Chocolate Chunks (Vegan and Gluten-Free)
Swing Eats: Pumpkin Almond Spice Waffles (Gluten-Free)
FN Dish: Pumpkin Spice (and Everything Nice)
I Am Baker: Pumpkin Spice Puppy Chow
Taste With The Eyes: Savory Little Pumpkins with Labneh, Zaatar and Pumpkin Seed Oil

stef

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Mini Rustic Apple Pies and Bake Sale Wrap-Up

A big thank you to everyone who came out last week to support Team IZ and the Children’s Tumor Foundation! The bake sale was a huge success thanks to all of you. We made over 100 bags, jars and wrappers of treats and sold out of all but about 15 of them. In total we raised $230 towards Team IZ. I’m grateful for and humbled by all of the support.

Some of the recipes of the bake sale will show up in future blog posts, but I wanted to send links to some of the other goodies, so you can make them at home!

Cake Batter Puppy Chow
Lemonade Chex Mix (I doubled the chocolate and butter mixture)
Snickerdoodle Blondies
Jumbo Blueberry Muffins

The item that flew off the table the quickest was the mini rustic hot apple pies. Now maybe it’s because of our name, or because one customer told me, “There are two things you can’t resist. Warm chocolate chip cookies and fresh apple pie.” Regardless, these pies were a hit and fun to make. The mini pies are great for a bake sale, or for a fun, different presentation for a dinner party.

Mini Rustic Apple Pies
Makes 8 pies

2 1/2 C all-purpose flour
1 TBSP sugar
1 tsp salt
2 sticks butter, cold
1 C ice water (don’t use it all)

The key to making a good pie crust is keeping everything cold! So don’t attempt this in a hot kitchen on a 90 degree. Prior to making the dough, I put my metal bowl, knife and cutting board in the refrigerator to start it out right. Keep your butter in the fridge until the last minute.

Add ice to a cup of water and set aside.

Start by mixing flour, sugar and salt. Cut your butter into small, 1/2 inch pieces. Try not to touch the butter to make sure it doesn’t melt. Using a pastry blender, cut in the butter into the flour mixture. Scoop and mix as you go, until the butter crumbly and to the size of a tiny pea.

Remove ice cubes from water. Begin to drizzle about 1/2 C of water into the mixture and mix with a rubber spatula. Continue to drizzle water, about 1/4 C more, until the dough begins to stick together. Gently work with hands to mold the dough. Split the dough into two disks and refrigerate for 2 or more hours.

Preheat oven to 400 degrees. Grease the mini pie pan.

When dough is chilled, flour up a board or flat surface, be generous so the dough doesn’t stick. Using a rolling pin, Gently press and roll upwards continually. Rolling dough takes some time, don’t beat it up. Move in a clockwise position until the dough is about 1/4 inch thick. Using a large cookie cutter or pie cutter (my mini pie pan came with one), cut out circles. Place the dough into the pie pans, molding them to the shape. Add apple filling and top with another circle of crust, pressing the top dough with the bottom dough. Sprinkle with sugar, if desired.

Bake pies in oven for 35-45 minutes. Rotate halfway through. Pies should be golden brown. Allow to cool a bit before removing from pan.

Apple Filling
10 apples, cored and sliced
1 C sugar
1 TBSP cinnamon
1 tsp nutmeg
1 tsp ginger

Mix apples together with sugar and spices until combined.

Thank you again for your support! If you missed the sale and would like to donate to Team IZ, please click here.

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Pumpkin Bread Parfait

We are not shy at HAP about our love for all things pumpkin. Last year I purchased some pumpkin butter at a local store and loved stirring it into my little Jello vanilla pudding cups. I’ve been dreaming up this dessert ever since and just had the chance to make it for a get together with friends. It is the perfect combinations of sweet and savory flavors and smooth and crunchy textures. Don’t skip out on the candied pecans on top, they make the dish!

I made my own pumpkin bread using a recipe from my church cookbook, similar to this recipe. You can use your own favorite pumpkin bread recipe, or if you are short on time, purchase one at your local grocery store or bakery.

Pumpkin Bread Parfait 

1 large box instant vanilla pudding mix
2 TBSP pumpkin butter
2 C heavy whipping cream
3 TBSP powdered sugar
1 tsp cinnamon
1/2 loaf pumpkin bread, cubed

Candied Pecans
1 egg white
1 TBSP water
1 tsp salt
1 lb shelled, unsalted pecans
2/3 C sugar
1 1/2 tsp cinnamon

Preheat oven to 250. Whip egg white, salt and water until frothy. Coat pecans in mixture. In a separate bowl, mix cinnamon and sugar. Shake over pecans and mix with hands to coat. Spread on rimmed baking sheet. Bake at 250 for 1 hour, turning pecans every 15 minutes. Set aside to cool.

In a large bowl, make pudding according to packaging directions. Allow to soft set. Mix in pumpkin butter.

In a cold metal bow, whip heavy cream on high speed until light and fluffy. Slowly add powdered sugar and cinnamon.

In a parfait dish, wine or martini glass or clear, plastic punch cup, place a couple spoonfuls of pudding. Layer 2 spoonfuls of whipped cream. Sprinkle a handful of cubed pumpkin bread. Spread another layer of pudding, topped with another layer of whipped cream. Top with candied pecans.

I made each component ahead of time and brought them to our friend’s house in separate containers. This way, the pumpkin bread doesn’t get too soggy sitting in the dish. I love homemade cinnamon whipped cream, but if you are super short on time or don’t want to pull out your mixer, add a dash of cinnamon to some Cool Whip and use as your whipped layer.

The candied pecans alone are a great gift. Wrap them up in a cute tin with a homemade tag or ornament attached and you have a great Christmas gift!

Check out these other great pumpkin recipes from other bloggers on Food Network Dish’s Fall Fest!

What’s Gaby Cooking: Pumpkin Chocolate Chip Bars
The Cultural Dish: Pumpkin Waffles
Cooking With Elise: Pumpkin Chip Scones
And Love It Too: Creamy Pumpkin Fruit Dip
CIA Dropout: Pumpkin Panna Cotta With Gingerbread
I Am Mommy: Pumpkin Pancakes
Dishin and Dishes: Maple Pumpkin Creme Brulee
Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel
Napa Farmhouse 1885: Pumpkin Pizza
Daydreamer Desserts: Pumpkin Fattigman
From My Corner of Saratoga: Baking Pie In The Pumpkin
FN Dish: The Ultimate Pumpkin Soup
Cooking Channel: Pumpkin Risotto
The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows
Daily*Dishin: Pumpkin Praline Cheesecake
ZaikaZabardast: Pumpkin Jalebi
Mooshu Jenne: Pumpkin Nutella Bread
Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf

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Double Double Toil and Trouble Halloween Party

We’ve been bewitching you this week with treats from our Double Double Toil and Trouble Halloween post over on Eat Wisconsin Cheese. Today we want to share a few fun decor tips that will help bring your party to life.

Playing off of the witches chant from Shakespeare’s Macbeth, you can get as creepy or as classy as you would like with your decor (we like to be just a little creep and mostly class). As much as we love pumpkins, the old black and orange Halloween party can feel a little worn. Using a black and purple color scheme and common witch items like a cauldron, broom, hat, you can make a beautiful tablescape, great for any Halloween inspired get-together.

Serve up a few deliciously cheesy treats with a dark Witches Brew to wash it down. It’s time to bring out that little dark side of yours, because at this soiree “Fair is Foul and Foul is Fair.”

Here are a few party tips:

• Serve your party treats with Witches Brew. Use a dark red wine, grape juice or other dark stout as a base for a spooky cocktail. Freeze peeled grapes to use as ice cubes.
• Take it a step further and create an eerie ambiance by using dry ice to serve smoking cocktails.

• Create a spellbook menu by printing up a menu in old font (We like Auld Magick) and lay the pages in a large book covered in paper or burlap. Burn the edges of the paper with a lighter for a scary look and feel.
• Use black beans or black/purple jelly beans in the bottom of a glass jars or vases to set out silverware.
• Dress up your table using dripping black candles in tarnished candle holders.
• Hang paper bats and faux cobwebs from a chandelier above your table.
• Put together a tasteful Halloween floral arrangement using dark purple flowers.
• Create food tags from black construction paper to look like bats, witches hats or broomsticks or simply create on plain white paper and burn the edges of the paper to give it a Halloween feel.

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Filed under Fall, Holidays

Pumpkin Pecan Ice Cream

It is always hard to say goodbye to summer, but I do embrace fall. I recently blended the best of both summer and fall to make a delicious Pumpkin Pecan ice cream. I love experimenting with ice cream flavors. This blend of pumpkin and spice along with the crunchy pecans and caramel swirl is the perfect early fall treat.

Pumpkin Pecan Ice Cream

2 C whole milk
6 egg yolks
3/4 C sugar
2 C heavy whipping cream
2 tsp vanilla
1/8 tsp salt
1 C canned pumpkin (not pumpkin pie filling!)
1 TBSP cinnamon
1/2 tsp nutmeg
1/3 C brown sugar
1 C packaged caramel topping

In a medium saucepan over medium heat, heat whole milk until very hot, but not boiling, stirring continuously. Remove from heat.

In a stand mixer with a wire whisk, mix egg yolks and sugar for about 30 seconds, or until well blended and slightly thickened. At Speed 2, gradually add hot milk until blended. Add pumpkin, cinnamon, brown sugar and nutmeg. Mix thoroughly. Return mixture to medium saucepan and return to stove top on medium heat. Heat through, stirring continuously until small bubbles form around the edges. Transfer mixture into large bowl. Add heavy cream. Cover and refrigerate for 6 hours or overnight.

Using your at-home ice cream maker, add mixture and stir until frozen. In the last 2 minutes, slowly add pecans. Layer ice cream into container, drizzling caramel over ice cream after every layer. Return to freezer.

Enjoy!

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