Ingredient: salt

Chocolate-Dipped Salted Pumpkin Seed Brittle

Chocolate-Dipped Pumpkin Seed Brittle

Chocolate-Dipped Pumpkin Seed Brittle

I made a batch of this chocolate-dipped salted pumpkin seed brittle candy a few weeks ago. Turns out, it was such a huge hit with friends and co-workers (a few weeks have passed, and people are still mentioning it to me!) that I decided to post the recipe so that others can try their hand at making pumpkin seed brittle at home.

This autumn treat is the perfect blend of crunchy, sweet, and salty. I started by making a lightly salted pumpkin seed brittle (a twist on traditional nut brittle). Then, I cracked it into pieces. I dipped the pieces in Belgian dark chocolate from Santa Barbara Chocolate and finished each one with a sprinkle of crushed pepitas.

The result? A sweet and crunchy pumpkin seed brittle, perfect for sharing the flavors of fall!

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Miniature Pumpkin Spice Breakfast Pastries

Pumpkin spice breakfast pastries

Pumpkin spice season is officially in full-swing! Pumpkin spice candles, doughnuts, muffins, yogurts, and of course, the ubiquitous pumpkin spice latte from Starbucks. So why not pumpkin spice breakfast pastries, too?

Pumpkin spice breakfast pastriesThese miniature Pop Tart-inspired breakfast pastries are super easy to make. Each pastry is filled with pumpkin spice filling and baked until golden brown. Then, they’re finished with a drizzle of sweet, creamy brown sugar and cinnamon frosting.

These little pastries would make a delightful addition to a Thanksgiving brunch. They are delicious cold, or they can also be warmed in a toaster oven. Don’t put them in a toaster as you would a store-bought Pop Tart, or you’ll end up with a melted frosting disaster!

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Chocolate Chip Cookie Dough Ice Cream Cupcakes!

Chocolate Chip Cookie Dough Ice Cream Cupcakes

Between a busy period of costume design and wardrobe work, a string of out-of-town visitors, my first few weeks of chocolatier school (more on that to follow in an upcoming blog post!) and other various commitments, I haven’t had much (non-chocolatemaking!) time to spend in the kitchen recently. However, a few weeks ago I had fun creating these ice cream cupcakes, made with homemade chocolate chip cookie dough ice cream and edible dark chocolate cupcake cups. As August draws to a close and we head into the last, lazy days of summer, it seemed like the perfect time to share my recipe for these tasty frozen treats.

Chocolate Chip Cookie Dough Ice Cream Cupcakes

This recipe is fairly simple, but it does require a little bit of a time commitment, as it is best made in two parts, over two days or at least a few hours apart. Prepare your ice cream and dough the day prior to serving, to allow ice cream to solidify properly. On the day of, prepare your molded chocolate cups and fill with ice cream. Whipped cream, sprinkles, and other toppings should be added just before you are ready to serve your cupcakes.

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