Mint Covered Chocolate Ganache Pops

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Yield: .5 oz each. 16 portions

Ingredients  

  • 1-4oz  Bottle Mint Crystals
  • 5 oz Dark Chocolate
  • 2 oz Heavy Cream
  • 16 Skewers

Directions

Bring a pot of water to a simmer. Put chocolate in a metal bowl, big enough to fit over the pot and not touch the water. Let chocolate melt. When completely melted, slowly stir in cold cream. Refrigerate for 1 hour. Spoon out 1/2 an ounce and roll into a circle. Repeat. Lay out Herb Crystals® Mint on a plate evenly. Roll chocolate circles on the mint so that they are fully coated all around. Stick a skewer through the center of the circle but not all the way through. Refrigerate or freeze.


Pumpkin Parfait, Caramel Apple Spice Cake, Persimmon Cookie with Caramel Sauce

Persimmon Cookies

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Yield 12 Cookies

Ingredients:

  • 1 ripe persimmon, pureed
  • ½ teaspoon baking soda
  • 1 cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 egg
  • 1 cup sugar
  • ½ cup butter
  • ½ cup dried cranberries
  • ½ cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Dissolve baking soda in persimmon puree and set aside. Sift flour, spices and salt together, set aside. Melt butter and mix with sugar until fluffy. Beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and dried cranberries. Put tablespoonfuls onto greased cookie sheet. Bake for 15 minutes.


Caramel Apple Spice Cake

Yield: 12 small cakes

Ingredients:

Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • 1 tsp vanilla extract
  • ½ cup unsalted butter (1 stick)
  • ¾ cup sugar
  • 2 large eggs
  • 1 cup diced apples
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cardamom

Caramel Frosting:

  • 1 cup brown sugar
  • ½ cup whipping cream
  • ½ cup butter
  • 3 cups powdered sugar
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cardamom

Toppings:

  • A few thin Apple slices
  • A few Pecans

Directions:

Heat oven to 350 degrees. In a small bowl whisk together flour, baking powder and salt, set aside.  In a liquid measuring cup mix milk and vanilla, set aside.

In a large bowl, beat the butter and sugar with electric mixer until light and fluffy.  Add eggs and beat.  Add dry ingredients and milk-vanilla mixture and continue beating.  Add apples and mix with a spoon. Pour batter into small square molds on a cookie sheet.

Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes.

In a 2-quart saucepan, heat brown sugar, whipping cream and butter. Bring to a boil and stir constantly. Boil for 1 minute. Remove from heat. Add powdered sugar, stir with a wooden spoon until spreadable. Frost the tops of cakes. Sprinkle with nutmeg. Top with apple slices and pecans. Garnish with Crystallized Flowers.


Pumpkin Parfaits

Yield: 6 Parfaits

Ingredients:

  • 1 ¾ cups cold milk
  • 1 box (4-serving size) vanilla pudding mix
  • 1 cup canned pumpkin
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp allspice
  • 1 package (8 oz) cream cheese
  • ¾ cup powdered sugar
  • ½ cups whipping cream

Directions:

In a medium bowl, stir milk and pudding mix and whisk for 2 minutes. Stir in pumpkin and spices. Refrigerate until ready to assemble parfaits.
In another bowl, beat cream cheese and powdered sugar with electric mixer on low speed until blended and smooth. In a large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture.
In each of 6 parfait glasses, spoon ¼ cup pumpkin pudding; top each with 6 tablespoons cream cheese mousse mixture. Repeat layers. Refrigerate 2 hours and serve. Garnish with Crystallized Flowers.