We may be living a different type of fall here in California than the kind that I’m accustomed to at home but that’s not going to stop me from getting up to my elbows in orange!

Over the past couple of weeks we’ve been baking oatmeal pumpkin breakfast cookies (so yummy), savoring squash soups and experimenting with different versions of these chocolate chip pumpkin squares. We are definitely on some kind of pumpkin roll.  Now all I need is a copy of Charlie Brown’s It’s the Great Pumpkin and all will be complete.

The squares that I’m featuring today are very reminiscent of pumpkin pie.  If you’re not a fan of the taste or texture of pumpkin pie, these are not your squares.  On the other hand, if you enjoy pumpkin pie, you will find the taste of these squares remarkably similar with an accent on the fresh ginger.  The texture of the squares is slightly firmer than pumpkin pie which allows them to be hand held but you get the same soft, melt-in-your-mouth quality minus the copious amounts of sugar, cream and groovy condensed milk.  You can skip the chocolate if you wish and mix in any nut, seed or dried fruit instead.

If you’re sulfite sensitive, you may wish to use your own blend of spices to avoid the preservative that is commonly found in commercial “pumpkin pie” spice. Pumpkin pie spice is generally made up of a combination of ground cinnamon, nutmeg, ginger and allspice but cinnamon/nutmeg will get you mostly there.

 

The recipe featured in this post is my own version and does not in any way reflect the official BEAVERTAILS® recipe 

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I couldn’t let another winter go by without dedicating a post to our beloved national treasure: the beaver tail.

That’s right.

Now I’ll admit that the process nearly killed me. I don’t think I’ve ever spent as much time nor created as many versions of a food item in my life (a fine baker and pastry maker I am not).  But in the end, I ended up with something not entirely dissimilar in taste and appearance to the Canadian winter classic! (or so I like to think).

No fancy fondue pot?  No problem.

Enchant your Valentine with this delightful homespun chocolate fondue for two. Adorable and fully portable (oh, the places you’ll go!), it makes its home in a humble muffin tin.

Sometimes it only takes the smallest departure from the ordinary to make a moment memorable. I’m always tickled by the magic of a thoughtful gesture and delight in the unexpected.  I think that’s what grabs me the most about this idea – it’s so simple yet unconventional.  Fun and playful without any fuss or pretense.  I hope you like it too!

Be sure to read the notes section below for best results.

DIY Chocolate Fondue for Two

Ideas for the the Fondue Base ~ (when melted, each of these options should fill 2 medium-sized muffin cups):

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• For mint chocolate: add 1/2 tsp natural peppermint extract
• For vanilla chocolate: add 1 tsp vanilla extract or the contents of a vanilla pod
• For a spicy Mexican version: add 1/2 tsp red chili pepper flakes or ancho chili powder
• For a zesty version: add 1 Tbsp of orange zest (works particularly well with chocolate) or try lemon/lime zest
• For a java version: add a pinch of espresso powder
• For a matcha (green tea) version: whisk in a pinch of matcha powder
• For a boozy version: add 2 tsp or so of liquor of choice such as: Bailey’s Irish Cream, Grand Marnier or Amaretto 

• Any variety of fresh fruit – look out for some original additions with wow factor – star fruit (carambola) and dragon fruit are always fun!
• Mini marshmallows (I have never been a fan but some enjoy)
• Chunky pieces of cheese – if you like the combination of cheese and chocolate, a soft cheese like Brie might be especially nice here 
• Salted pretzels
• Biscotti

Because the melted chocolate will sit without a heat source in this case, it will not stay liquid as long as it would if lit by a flame or candle.  You will still have time to enjoy your chocolate fondue but you won’t be able to let it linger, as it were, without it solidifying on you.  You can use a silicone lined muffin cup for the chocolate and that way, once it solidifies, you can simply pop the block of chocolate out and back in the pot to reheat if you wish.  (You will never get solidified chocolate out of a non-lined muffin cup I’m afraid – not without scratching the heck out of your tin anyway, and even that would be a stretch).I like to use a quality dark chocolate as the base of my chocolate fondue (generally 75 % cocoa) but if you’re unaccustomed to dark chocolate, you can use a lower cocoa percentage or add some milk chocolate chips or squares to the dark chocolate to reduce the bitterness factor and add a little sweetness.

If you know your sweetie loves white chocolate, why not fill a cup with melted white chocolate and another with dark/milk chocolate.  There’s no reason you can’t use a 12 cup muffin tin here! ;o).

Carob is another option.  It is a caffeine free substitute that can also be used in place of chocolate.  It does not melt as effortlessly as chocolate however but with the addition of some coconut oil and a gentle heating system, (double boiler is most often recommended), it is possible to achieve good results.

Directions:

Peel and chop fruit into bite sized pieces (you can do this the night before and store in the fridge until show time).  Assemble any other desired dippers.

If you are planning on doing several varieties of chocolate and flavorings, you may wish to use multiple pots (you can leave the clean-up for morning ;0).  Or, you can do your flavour mixes in the muffin cups themselves.

When you are ready to go, place chocolate of choice in a small sturdy pot on the stove over lowest heat.  Allow chocolate to melt, stirring to assist.

Once the chocolate has melted, carefully add flavour enhancers of choice to the chocolate.

Using a 6 or 12 cup muffin tin, fill one or several cups with chocolate varieties and remaining cups with fruit and other dippers of choice.

Now, before I get to today’s recipe…

One more thing….

This has been a busy year on the cookbook scene.  A number of well-loved blogs, restaurants, television personalities and health care practitioners have released cookbooks this fall.

Of those I’ve had an opportunity to review, the one that stands out in my mind as the freshest, most innovative and memorable is Sara and Hugh Forte’s cookbook: The Sprouted Kitchen: a tastier take on whole foods.

The Sprouted Kitchen’s cookbook features 100 recipes ranging from breakfast to salads to snacks to happy hour ideas. Many of you who follow Sara and Hugh’s well-loved blog will recognize their characteristic style, gorgeous food styling and seductive photography. They deliver all the foodie flare you could ask for while maintaining a commitment to whole foods recreated in a fresh, fun, and full-flavoured fashion.  You will never look at a beet the same way!

I’m absolutely delighted to be offering a copy of the Sprouted Kitchen’s new cookbook in hardcover format for this year’s giveaway and I want to thank Sara & Hugh as well as their Publisher – Ten Speed Press – for providing a complimentary copy of the cookbook for my giveaway!

1. This giveaway is open to anyone and everyone.

2. To enter the giveaway, simply leave a comment below indicating your interest in the cookbook. (You can also leave a comment even if you don’t want to participate in the giveaway!).

3.  For additional entries, please subscribe to Inspired Edibles by email or like Inspired Edibles’ fan page on Facebook or follow Inspired Edibles on Twitter and let me know that you are doing so in a separate comment.

4. Looking for more entries? Invite a friend to subscribe to Inspired Edibles by email or like my Facebook page or follow me on Twitter and let me know that you have done so in a separate comment.

5. The giveaway closes on Sunday, December 9th.  The winner will be announced shortly after – Good luck to All!

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Now onto today’s festive recipe!

This recipe will make approximately two cups of panna cotta and one cup of pomegranate jelly.

For the panna cotta (hands on time 10 minutes):

Place fresh lemon juice in a small dish and add gelatin, mixing together.  The mixture will solidify somewhat within minutes.

Meanwhile, in a small pot, combine honey and coconut milk over low-medium heat on stove top until the mixture becomes hot to the touch but not boiling.

Pour mixture into a large bowl and add lemon gelatin slurry (you may need to dig it out with a spoon).  Combine with a whisk.

Add Greek yogurt, grated lemon zest and vanilla to the bowl with the coconut milk mixture and stir well to combine.

For the pomegranate jelly (hands on time 5 minutes):

Place boiling water in a small bowl and add gelatin, stirring to dissolve.

In a separate bowl, pour pomegranate juice (see notes above about intensifying colour) with maple syrup if using, stirring to combine. Add the gelatin slurry to the pomegranate juice, mixing to combine.

For the assembly (hands on time 5 minutes):

You can create as many panna cotta/jelly layers as you like keeping in mind that each layer has to gel/solidify before pouring the next.  The number of servings and the amount of time needed to gel/solidify the layers will depend on the size of the vessel you are using.  Vessel ideas: ramekins, flutes, shot glasses, martini glasses, tumblers — just make sure you have a spoon that works for the size glass you’re using!

On average, you will need to refrigerate each layer for 1 to 2 hours before pouring the next layer (depending again on the size of the vessel). You can speed things up by carefully placing the panna cotta/jelly in the freezer for about 30 minutes each layer but you will want to be very careful not to freeze the panna cotta or the jelly solid as it will crystallize.

Dress up your desserts with pom seeds and a dollop of yogurt or crème fraîche, as desired.

I hope you enjoy this recipe – it has a mild sweetness with gorgeous complex flavours coming from the lemony coconut and pomegranate.

Bon Appetit!