Pumpkin Truffles to "fall" for!

In preparation for a pumpkin party tomorrow night, I had to come up with something seasonal and something very much of a treat - Pumpkin Truffles!  These little treasures provide spice, creaminess, and smooth chocolate all at once.  You will fall for them after one bite!

They are so simple, yet involve a bit of labor and 'chill time', so I did them in steps, over the course of two nights.

Here's all that you need:
1/2 cup canned pumpkin
1/2 confectioners sugar
1 cup cream cheese, room temperature
2 cups graham cracker crumbs
Melting chocolate to dip

First step:
Beat first four ingredients until well blended.  Chill until firmed up.  Roll into 1" balls using hands.  Set on wax paper and chill (I let mine sit over night like this).

Step two:
Dip balls, one at a time into the melted chocolate to coat completely, place on wax paper to dry.  Tip: use toothpicks to handle the balls - it works better than forks or anything else that I've tried to dip.  Let dry completely.

Pop one in your mouth and enjoy!  Or, if you are like me, I have to break everything in half.  That way, I can drag it out and enjoy it twice as long!

White Chocolate Blondies

Emotional eaters, you might want to steer clear of this recipe!  This recipe not quite typical of what I post on this blog, however, it is quite typical of the baking that I do.  I decided to post this brownie recipe, because - well, aside of my own love of brownies - it's surprising easy.  Have at it and then make sure that you have a friend, or several, to help keep the portion control in check!  Sharing is good!

1 stick butter
8 oz. white chocolate chips (divided, 4 oz. each)
2 eggs
pinch of salt
1/2 Cup sugar
1/2 tsp. salt
1 cup flour
8 oz. chocolate chips (I used 4 oz. of Guittard chips which are noticeably larger and then 4 oz. regular size chocolate chips).

Spray 8 inch pan and line with tin foil; then spray again over the foil.  Set aside.

Melt 1 stick butter over low heart.  Remove from heat and add 4 oz. white chocolate chips.  DON'T STIR.  Set aside.

Beat eggs and pinch of salt until frothy; gradually add sugar until pale yellow.  Add butter and white chocolate mixture, salt, vanilla, and flour.  Beat until well blended.  Stir in remaining white chocolate chips and 8 oz. chocolate chips.

Bake at 350 degrees for 25-30 minutes or until inserted toothpick comes out clean.

Enjoy!

ps.. Guittard is my favorite brand for chocolate chips or any kind of coco powder to be used in baking.  Check them out at http://www.guittard.com.

Open-face Strawberry Cream Cheese Finger Sandwiches

Here's a delightful little recipe that I recently made for a dear friend's bridal shower.  Besides a bridal shower menu, this fruity open-faced sandwich also makes for a great breakfast, brunch or even late light snack!  Enjoy!  This one is literally easy as one-two-three!

Ingredients:
cinnamon raisin bread bread (I used Sun-Maid brand which is really moist)
honey nut flavored cream cheese spread
fresh strawberries, sliced thinly

Cut bread in half diagonally.
Spread desired amount of cream cheese on each triangle.
Top of sliced strawberries so that they are overlapping slightly.

Enjoy!

The most unexpectedly pretty salad! 

This is a variation of an Italian Tri-colore salad, 

shall I call it, the 

New Italian salad

Just look at this beauty!  If you are like me, you love to admire your food before diving into it.  Let me tell you how this one came to be, since I didn't plan it!  I was actually planning the salad below, and then created this a couple of days later while combining some leftover ingredients.  So, you get two recipes in this single post (aren't you lucky).  Try them both and let me know which you like better.

Inspiration

Between my recent trip to Italy and the freshness of summer fruits that are abounding as we move closer to summer, I was inspired to bring the two together.  The tri-colore salad, traditionally made with arugula, radicchio, and endive, is so named for having the colors of the Italian flag. It's a dazzling presentation and has a complex palette of veggies.  To make it summer friendly and cool down the bitterness of the veggies, yet keep the color scheme (I'm am all about looks!), I swapped out the radicchio for a plum, as they are close in color.  The juiciness and sweetness of the plum delightfully balances out the bitterness and sharpness of the veggies.  Muah!  I topped it lightly with a swirl of all natural, fat free poppy seed dressing.  Try it and taste it for yourself! 





 Tri-colore Salad with Plum
Ingredients (makes 2 servings)
baby arugula
one endive, sliced and separated
one small plum, wedged then cut in half
Sprinkle fresh or dried Italian herbs over top (I used a premade blend by Pampered Chef)
poppy seed dressing (I like Maple Grove Farms of Vermont dressing, it's relatively low cal and low sodium)

Arrange desired amount of arugula on single serving size plates.  Sprinkle sliced endive evenly over each.  Arrange sliced plum in circular pattern.  Drizzle with desired amount of dressing.  It's that easy and it's super healthy too. Hint, hint to my fitness competition followers, you can eat this while training.  Just add 6-8 almonds to each for some protein if desired.

Then, a couple of days later, I combined some of the same ingredients with some fresh news ones from the Parker Farmers Market (mainly, the cute little grape tomatoes)

New Italian Salad
Ingredients (makes 2 servings)
baby arugula
shredded iceberg lettuce
shredded radicchio
grape tomatoes, halved
one endive, sliced and separated
Sprinkle fresh or dried Italian herbs over top (I used a premade blend by Pampered Chef)
poppy seed dressing (I like Maple Grove Farms of Vermont dressing, it's relatively low cal and low sodium)

Enjoy!  Please do let me know which you like better. I'd love to hear from you!

A Healthy Cole Slaw

It is possible!  Based on healthier recipes that I've seen and some fresh ingredients spotted in the health food store salad bar, I came up with this creation.  The poppy seeds really 'dress it up' for a pretty salad!  This can stand up to any BBQ item as a side to balance out the meal.

Ingredients:
1/2 cup shredded white cabbage
1/2 cup shredded red cabbage
1/4 cup shredded carrots
2 tablespoons raisins
1/4 cup organic fat free poppy seed salad dressing (I used Maple Grove Farms of Vermont brand)
1/4 cup low fat sour cream (regular may be used)
1 - 2 tablespoons sugar
2 tablespoons soy nuts (of other nut of choice

Combine all ingredients except for the nuts until evenly combined.  May add more salad dressing and/or sour cream for desired consistency.  Note: the mixture will dampen a bit as it sits, so put a bit less than desired at first.  It's always easier to add more later!

Note, the slaw will tend to turn a pinkish/purple from the red cabbage after it's sat fora a couple of hours and is stirred.  This give is a German aspect and tastes completely the same.  If you prefer not to have the pinkish hue and a more crisp white, use less red cabbage and make up for the amount with white cabbage.