How has it been since August that this blog has featured a dessert recipe? I’ll be honest, the gap in blogging about desserts is certainly not for lack of eating them! Halloween and our Stranger Things Party made sure of that. But now that Thanksgiving is upon us, leading (obviously) straight into the Christmas season, I say we can interrupt our regularly scheduled mostly healthy programming to bring you these Apple Pie Truffles.
Why Apple Pie Truffles? Doesn’t regular pie stand on its own as the top choice of discriminating holiday dessert eaters everywhere? Why would you mess with greatness? Well, pie and truffles are like religion and science: they don’t have to be in opposition! There’s room at the table–literally–for both.
These decadent truffles are like individual apple pies in poppable bite form–oh, and did I mention they’re covered in white chocolate? Apple pie + white chocolate is the flavor combination you didn’t know was missing from your life. The use of shortbread cookies to achieve the buttery texture of crust adds to the sensory experience…and of course the taste.
I’m thinking these need to make an appearance at our annual Christmas party…and maybe at a cookie exchange…and heck, let’s throw in Thanksgiving dinner, too. I don’t think anyone will mind.
Apple Pie Truffles
These decadent truffles are like apple pie in poppable bite form!
For the white chocolate coating:
Peel apple and dice fine into ~ 1/4 square cubes. Place in a small saucepan with 1-2 Tbsp. of water, cover, and heat over medium heat about 5 minutes or until apple has just softened. Remove from heat, drain if any water remains, and set aside to cool.
Crush shortbread cookies into crumbs. In a large mixing bowl, combine cookie crumbs, powdered sugar, cream cheese, 1/2 tsp. cinnamon, and melted white chocolate. Form into a ball as best you can, cover, and refrigerate for 1 hour.
Line a flat platter or baking sheet with wax paper. Remove truffle mixture from fridge and form into 12-14 balls, about 1 inch in diameter, placing them on wax paper. Return to the fridge for another 30 minutes to 1 hour of chilling.
In a small bowl, melt white chocolate in the microwave (30 second intervals tends to work well). Carefully dip each ball in the melted chocolate, rolling to cover the exterior and allowing excess chocolate to drip off. Place balls on wax paper. Sprinkle with cinnamon to finish.
Return to the refrigerator for storing.
I’m gonna come right out and say that Disneyland is missing a major opportunity.
Anyone who has been to Adventureland knows that you absolutely cannot have a complete Disney experience there without enjoying some Dole Pineapple Whip. You know, from the thatched-roof stand next to the Tiki Room where the line always stretches back to the I-10 (or at least to Sleeping Beauty’s Castle). I enjoy Dole Whip, with its cool, creamy texture and tropical sweetness, but I’m not quite as fanatical about it as some people I know. People go NUTS for this stuff.
So when I say Disneyland is missing an opportunity, here’s what I mean: there are other tropical fruits they haven’t experimented with that can be made into whips. Like mango! In this foodie’s humble opinion, this mango frozen yogurt (aka Mango Whip) is at least as tasty as the pineapple version served in Adventureland. It’s a zippy fresh fruit treat that, with only three ingredients, is ridiculously easy to make and surprisingly low in added sugar. If Disneyland tapped into this, the tiki stand could have lines that stretch all the way to the Pacific! Wouldn’t THAT be fun?
Or, instead, you could just make it at home.
Frozen mango + yogurt + powdered sugar + a blender, and in 5 minutes you’ve got the definition of refreshment in a bowl. So who needs Disneyland? (Ok, I do. I need Disneyland. When can we go back again???)
3-Ingredient Mango Frozen Yogurt
A refreshing mango frozen yogurt with minimal added sugar.
Place all ingredients in a blender or the bowl of a food processor and blend/process until smooth. Serve immediately.
Happy December! I hope your Thanksgiving was happy and, like we talked about in the last post, HEALTHY!
So…I hope you won’t hate me…or think I’m a big ol’ hypocrite…if my next post is about a ridiculously amazing, gingersnap-crusted, cream-topped showstopping pumpkin cheesecake.
Sorry? But not sorry?
All I can say is that my approach to food is all about balance, and with that in mind, occasional portion-controlled indulgences like pumpkin cheesecake can absolutely be included. That’s my Official Nutritionist Stance on the matter. My Official Foodie Stance on the matter is that this cheesecake rocks my world.
You may be feeling pretty over it when it comes to anything pumpkin-flavored now that it’s December, but let me encourage you not to trade all your gourds in for candy canes just yet. If a Christmas party or other special occasion is in your future this holiday season, THIS is the dessert you want to bring. For me, it is ALWAYS the dessert that people hover around, comment about, groan over in delight, sneak into their purse, etc. Last month I served it at a house concert we hosted and a week later, two people happened to mention separately that they were still thinking about it. (So am I.) It takes some time and effort, but really is not difficult to make for such a gorgeous and delicious final product. There are no unusual ingredients, no chef-level techniques, and–best of all for cheesecake–no water bath.
So this season, be the showstopper of the neighborhood Christmas party/work potluck/New Year’s Bash with something truly special. And for me, your nutritionist friend, enjoy it in moderation.
Showstopper Pumpkin Cheesecake
This stunning cheesecake is always a hit!
Make the crust: in a medium bowl, combine graham cracker crumbs, chopped pecans, gingersnap crumbs, and both sugars, then stir in melted butter. Press carefully into the bottom of a 9-inch springform pan. Freeze for at least 20 minutes.
Make the filling: in a large bowl, whisk together pumpkin, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add the cubed softened cream cheese and sugar and blend on medium speed with a hand mixer until no lumps remain. Beat in cream, cornstarch, vanilla, and bourbon (if using). Pour into chilled crust.
Bake at 350 degrees for 50-55 minutes or until the center is set. (If your springform pan tends to be leaky like mine, you may want to place a baking sheet underneath it.) Cool in the pan on a wire rack for 5 minutes.
Meanwhile, make the cream topping: in a small bowl, whisk together the sour cream, sugar, and maple syrup. Spread over the top of the baked cheesecake, smoothing with a spatula. Bake another 5-10 minutes, then cool completely. Garnish with pecan halves and store in the refrigerator until ready to serve.
*Tip for serving: instead of a knife, try slicing the cheesecake using dental floss. Way less mess!