Pumpkin Spice Fondue
2 (two) 4 oz.Lindt White Chocolate bars, or other good quality European chocolate,
chopped
20 Hershey Pumpkin Spice Kisses, or 3 oz additional white chocolate chopped
1/3 cup Libby’s Pumpkin Pie Mix canned pumpkin
¾ cup + 2 tbsp heavy cream
Place chopped chocolate and kisses into a heat proof bowl.
In a medium sized saucepan, combine pumpkin and cream.
Heat over medium heat until it is almost boiling. Pour mixture over chopped chocolate and
wait about five minutes. Stir gently until smooth. Add additional cream if necessary.
Place into fondue pot and keep warm until ready to serve.
Makes approximately 2 1/2 cups
Maple and Sea Salted Pecan Twists
1 sheet puff pastry
2-3 tbsp maple syrup
2-3 tbsp pecan, finely chopped
1 egg
1 tbsp
Sea Salt
Heat oven to 400 degrees. Place chopped nuts on a small baking sheet. Lightly sprinkle
with sea salt. Bake for about 5 minutes, or until toasted and fragrant. Set aside.
On a lightly floured board, roll pastry sheet to a 10×14 inch rectangle.
Drizzle maple syrup over pastry and spread to evenly coat. Cut pastry in half lengthwise.
Sprinkle toasted pecans on one half of cut pastry. Place other half of pastry, syrup side
down on top the other side. Roll lightly with rolling pin. Cut into about 28 strips.
Twist pastry and place on parchment lined or greased cookie sheets, pressing down ends.
Bake for 10 minute or until golden brown and crisp.
Serve with Pumpkin Spice Fondue, fresh sliced Pears and Apples,
Serves 4-6
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