Fudge Striped Peanut Butter Pumpkin Bites

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Little, itty bitty bite-sized morsels of peanut butter, pumpkin, and a little driz of chocolate ganache.

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Bite-sized is always the best.

Fudge-Striped Peanut Butter Pumpkin Bites

Adapted from How Sweet Eats

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon pumpkin pie spice
6 tablespoons unsalted butter, melted and cooled
6 tablespoons creamy peanut butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup raw sugar
1/3 cup pumpkin puree
1 large egg, at room temperature
2 teaspoons vanilla extract
3 ounces dark chocolate chips
3-4 tablespoons heavy cream

Melt peanut butter and butter in a large microwaveable safe bowl, at 30 second intervals (stir in between) until melted. Yum.

In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice until nice and combined.

To the butters, add the LOOSELY measured brown sugar (NOT packed… woops), raw sugar and combine. Next add the pumpkin puree, and egg and mix. Stir in the vanilla.

Add the dry to the wet slowly, about 1/2-1 cup of dry at a time. It’ll get super thick (and delicious).

Chill 15-20 minutes.

Preheat oven to 350°F. On a parchment-paper lined baking sheet, shape small amounts of dough into a ball and place about an inch apart (small amount = about half a tablespoon).

Bake about 8-12 minutes. (I accidentally used tightly packed brown sugar, so I added more pumpkin to even it out, which resulted in a longer baking time). Once golden brown on the bottom, remove and let cool completely.

Next, heat up the cream until it’s bubbling and steaming. Pour over chocolate chips and stir well until smooth and combined.

Drizzle or dip the cookies into the ganache. To drizzle, you may need to add more cream.

Let sit for about 30-60 minutes, so chocolate may set.

DEVOURRRRRRRR

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Yes, I trudged out into the snow to take these. Might I say, snow is not a bad backdrop! So much white light reflecting… All right, back to business.

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These little pillow-like-in-texture cookies are so delectable.

Delicious, with or without chocolate (but who doesn’t like chocolate? …except my brother). I used all-purpose flour to please the palates of those unused to the healthier, heartier taste of whole wheat flour (and to appease the throat of my bro, who says it gets itchy when he eats whole wheat… sadly) but these would definitely work with whole wheat pastry flour. They are perfect for parties (the inspiration to make them in the first place) and are just … pretty. They get a delicious crust on the bottom and are just … mmm. So good. Honestly, I couldn’t taste the pumpkin, though… Sadly. I wonder if my pumpkin pie spice needs re-filling. Pumpkin-flavor or not, these little guys were delicious.

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Soft Pretzels

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I made pretzels!

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I have seen homemade pretzel recipes online, I came across this one that was just too easy not to try.

Soft Pretzels

Adapted from Sally’s Baking Addiction

1 and 1/2 cups warm water
1 packet (2 and 1/4 teaspoons) active dry yeast
1 teaspoon salt
1 Tablespoon granulated sugar
4 – 4.5 cups whole wheat pastry flour (for less guilt) or use all purpose flour (for softer pretzels)
1 large egg
course sea salt for sprinkling
cinnamon + raw sugar (mix together about a teaspoon of cinnamon with 1/4 cup sugar)

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Dissolve yeast in the 1 1/2 cups warm water; stir to mix for about a minute. Add the salt and sugar and mix in. Add flour 1 cup at a time, stirring in between; it will get challenging to stir. Add enough flour until dough is no longer sticky; once it fairly elastic and bounces back when poked, it’s ready for kneading.

Whisk the egg a little bit in a shallow pan; set aside.

Turn the dough out onto a floured surface; knead for 5 minutes and shape into a ball. Divide this ball into 8 pieces (first in half, then those pieces in half, then again) to get about 1/3 cups’ worth of dough.

Make ropes about 20 inches long from each dough section. First make a circle with the rope, then twist towards you and press into a pretzel shape. Once you make all your pretzels, dip each into the egg, and then transfer to the prepared baking sheet. Sprinkle with sea salt or cinnamon sugar mixture.

Bake 5 minutes, then broil 5 minutes to brown the tops; watch carefully for burning.

Let cool and serve warm or at room temperature.

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Unfortunately, I forgot to broil the pretzels and instead baked them for 10 minutes. So they weren’t very brown on top.

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But they did get a lovely golden brown underneath!

And the texture, delicious.

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Both the salted and the cinnamon sugar were sooo good, especially warm. Using raw sugar for the cinnamon versions was perfect for a satisfying crunch among the bites of soft dough.

I really wish I had broiled them! They are so… unbrowned. Next time. They’re too easy and good not to try again!