Crumbly Pumpkin Bread

INGREDIENTS

1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup sugar
1/4 cup brown sugar, packed
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup pumpkin purée
1/3 cup coconut oil
1/4 cup unsalted butter, melted
1/4 cup applesauce
2 large eggs
1 teaspoon vanilla extract
FOR THE CRUMB TOPPING
1 1/4 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 cup (1 stick) unsalted butter, melted
INSTRUCTIONS

Preheat the oven to 350 degrees F. Lightly coat three 5 3/4-inch mini loaf pans with nonstick spray. To make the crumb topping, combine flour, sugars, pumpkin pie spice and butter; set aside.
In a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together pumpkin, coconut oil, butter, apple sauce, egg and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.

Hot Chocolate Truffles

Ingredients

2 cups semi-sweet chocolate chips
1 cup heavy cream
1 tablespoon sugar
¼ teaspoon salt
2 teaspoons vanilla extract
cocoa powder, crushed candy canes, mini chocolate chips for rolling
Instructions

Place all ingredients in a pot and melt together on low heat until smooth. Stir constantly.
Let cool in the fridge until stiff enough to scoop.
Make small scoops, about 2 Tablespoons each. And place them in the freezer for and hour.
Remove scoops, roll into balls.
Roll in your choice of decoration. Crushed candy cane, cocoa, cinnamon, mini marshmallows. (If you try the mini marshmallows, you really have to push the marshmallows into the chocolate balls.)
Wrap each ball in suran wrap and keep chilled until ready to use.
When ready, drop chocolate balls into 1 ½ cups of hot milk and stir!

Flower shaped Mini Lemon Curd Tarts

Ingredients

Mini Lemon Tarts:
1 unbaked pie crust
1 jar lemon curd
1 T. powdered sugar
Hardware:
mini muffin pan
flower shaped cookie cutter
Instructions

Unroll the pie crust. Cut out as many flowers as possible. Re-roll the scraps and cut more flowers, you should be able to get 12 flower shaped dough pieces.
Center each flower over a mini muffin depression. Fold alternate petals inward, and gently push the dough down into the bottom.
Gently push the outer petals against the muffin pan sides, then push the inner 3 petals against the sides and outer 3 petals. You will end up with a flower shaped unbaked tart shell.
Prick each of the bottoms of the unbaked dough shells with a fork, twice. Bake at 425 degrees for about 5-7 minutes until golden brown. Remove to a plate.
Fill each shell with a few teaspoons of lemon curd.
Dust the powdered sugar over the tops. Voila!