Pumpkin Spice Bites

Pumpkin Spice Bites

Well, it is that time of year again.....Pumpkin Season!

Satisfy your sweet tooth with these pumpkin spice bites.  They are a perfect size, filled with pumpkin goodness.  The pumpkin filling is creamy with a dollop that is slightly sweet buttercream made with cream cheese.  The added graham snacker on top gives these individual bites a little crunch.  The graham cracker crust has a silky buttery taste, that just melts in your mouth.

"FALL" into these Pumpkin Spice Bites this season.  You do not need a good reason.

Graham Cracker Crust Ingredients:

2 pkg Three Bakers Graham Cracker Snackers, ground (one pkg for crumbs, second for garnish)

4 TBS melted butter

Directions:

1.  Add one pkg of snackers to the food processor, then pulse into crumbs.  Add melted butter and pulse together.

2.  Line tart pan cavities with mini baking cups.  Fill each paper with approx. 1 tsp crumb mixture.  Press down on crumbs with the bottom of measuring spoon.  Bake for 10 mins. at 350 degrees.

Let cool

Pumpkin Filling Ingredients:

8 oz cream cheese, softened

1/2 cup pumpkin puree (I used can)

1/2 cup brown sugar

2 TBS flour (I used gluten-free)

1/2 tsp pumpkin pie spice

1/2 tsp vanilla

1 egg

1/8 tsp salt, optional

Directions:

1.  Add all ingredients to a mixing bowl.  Mix well, scraping downsides.  Mix again.

2.  Add ingredients to a piping bag or plastic baggie.  Snip the corner and fill each cup 3/4 of the way.

3.  Bake at 350 degrees for 18-20 mins (oven temperatures may vary).  Remove from oven and let cool.  Add a dollop of buttercream and a graham snacker on top.

 Cream Cheese Buttercream Ingredients:

4 ozs cream cheese, softened

4 TBS butter, softened

1 tsp vanilla extract

1/2 cup powdered sugar

Avocado Hummus

AVOCADO HUMMUS

The word "Hummus" comes from the Arabic word meaning "chickpeas".  Another name for the chickpea bean is Garbanzo.  Chickpeas are a rich source of vitamins, minerals and fiber, and provide a great balance of protein, fiber and healthy fats.

Hummus is a delicious spread,  made in many different varieties.  It has become very popular throughout the Middle East and Mediterranean.  Here in the U.S., the shelves are packed with this delectable dip ready to fill the refrigerators of many homes.  Traditionally, it is prepared with cooked mashed chickpeas, garlic, lemon juice and tanhini (crushed sesame seeds).  It can be served on bread, pita, crackers or chips.  

Hummus is so much fun to make and very easy to prepare.  Here are a few good tips for making a great hummus dip or spread.

1.  Peel the skins off of cooked chickpeas.  Results in a creamier spread.  Simply, heat cooked 

     chickpeas in skillet, place in bowl of water,  pick up handfuls of chickpeas and rub hands 

     together to release skins.  Skins will float to top of water, then drain.  

2.  Use a good food processor to cream your hummus.

3.  Lemons or Limes:  Avoid squeezing to the last drop.  

4.  Always use good ingredients, like Olive Oil, Fresh Garlic, Tahini and Organic Beans.

5.  If cooking your beans, add a sprinkle of baking soda to water while cooking.  This will help

     losen skins from beans, then discard.

6.  Reserve water if cooking beans.  Using bean water in your hummus will enhance flavor and 

     also thin your spread making it smooth.

7.  Don' hold back on using extra Tahini.  Tahini is loaded with tons of healthy nutrients like         

     copper, which help maintain anti-inflamatory and antioxidant responses in the body.  

     It also provides 6% of the day's calcium in just one tablespoon.  

8.  Avocado:  Add this fiber filled avocado chunks to achieve the smoothest and creamiest 

     hummus EVER!

9.  To prevent your avocado hummus from turning brown cover with plastic wrap.  Press the wrap down on top of the hummus, sealing against the rim before storing in the refrigerator.

Avocado Hummus 

Ingredients:

16 ozs cooked chickpeas, skins removed

1 avocado, peeled and sliced

4 TBS olive oil

2 TBS tahini

2 garlic cloves

1 lemon, juiced (reserve zest to garnish)

1/4 tsp salt or to liking

1/4 cup water

1/4 cup cilantro, chopped

Directions:

1.  Add chickpeas and avocado to food processor.  Puree until smooth.  Add oil, tahini, garlic, juice and salt.  Puree again until smooth.  Add water and cilantro.  Puree again.  

Note:  Adjust water to desired thickness or thiness.

Garnish with additional chickpeas, white or black sesame seeds, cilantro and lemon zest.