Tiny Treats

 Miniature Pumpkin Pies and Orange Chocolate Truffles

Need I say more???

These tiny pies are so cute and will look smashing with a dollop of 

Bourbon-Maple Whipped Cream on top. 

The chocolate truffles were simple to make and I used the orange-infused simple syrup that resulted from my candied orange peels.

 Some I covered in cocoa powder, others with powdered sugar.

 They make a perfect gift wrapped up in parchment paper!

 Now for the recipes:

Pie filling:

Thanks to Bobby Flay's Throwdown

The Bourbon-Maple Whipped cream recipe is there as well, but I at least double what is called for regarding maple syrup and bourbon.  

Pie crust:

1/2 cup shortening

1 cup flour

2 tablespoons water

• Cut together with a hand-held pastry blender and roll out on a floured counter top. Cut circles to the size of your muffin tin. 

• Butter and flour muffin pan. Place pie crust circles into muffin pan and fill almost to the top with pie filling. Bake at 425 for about 30 minutes. Watch carefully as these small pies may cook up more quickly than you expect. Test with a toothpick for done-ness.

Orange Chocolate Truffles

Adapted from Cook's Illustrated Jan/Feb 2012 edition

• melt 1 bag dark chocolate chips (I use Ghirardelli's chips) in microwave

• mix 3 T orange simple syrup and a pinch of salt into 1/2 cup heavy cream

• barely warm cream mixture in mircowave

• pour cream mixture over melted chocolate and stir together. 

• Pour into a parchment paper lined baking dish.Cover and set on counter to cool for 2 hours, then place in refrigerator to chill for another 2 hours.

• Remove, cut into 1-inch squares, rolls squares into balls and cover in cocoa powder, confectioners' sugar, walnuts, sprinkles...