pumpkin truffles

the goods:

filling:

1/2 cup pumpkin puree

1 and 1/2 cups gingersnap cookie crumbs, plus more for garnish

2 tablespoons confectioners' sugar

1/4 teaspoon cinnamon

1/2 teaspoon salt

4 ounces cream cheese, room temperature

1 cup white chocolate chips

topping:

12 ounces white chocolate, chopped

2 teaspoons vegetable shortening

For the filling: Place a triple layer of paper towel on a baking sheet. Using an offset spatula, spread the pumpkin puree into a thin, even layer. Place another triple layer of paper towels on top of the puree and lightly press to absorb moisture. Once towels are saturated, carefully peel back top layer and discard. Grasp one side of the bottom towels and fold the pumpkin layer in half into itself. Do this again, flipping pumpkin onto the baking sheet. Transfer the pumpkin to the bowl of a food processor. Add the gingersnap crumbs, sugar, cinnamon, salt, and cream cheese; process until smooth. Melt the chocolate in a medium bowl set over a pan of simmering water. Add the melted chocolate to the pumpkin mixture and process until smooth. Scrape down the sides of the bowl and process until completely combined. Transfer the mixture to a shallow bowl, cover and freeze for 1 hour.
Line a baking sheet with parchment paper. Using a 1-ounce cookie scoop, shape the dough into balls and place on prepared baking sheet. Cover with plastic wrap and freeze until ready to coat.
Line a second baking sheet with parchment paper. Melt the chocolate and shortening together in a medium bowl set over a pan of simmering water. Place pumpkin ball on a fork and hold over the bowl of melted chocolate. Spoon the chocolate over the ball and carefully dip the bottom of the ball into the chocolate. Gently tap the fork on the side of the bowl to shake off excess. Use a toothpick to slide the truffle off the fork and onto the prepared baking sheet. Garnish with a few gingersnap crumbs before the chocolate sets; repeat with remaining pumpkin balls. Chill truffles in the fridge until set.

cannoli bites

the goods:

2 cups all-purpose flour. plus more for dusting

2 and 1/2 tablespoons granulated sugar

1 teaspoon cocoa powder

1/2 teaspoon cinnamon

1 pinch nutmeg

1/2 teaspoon salt

1/4 cup unsalted butter, melted

1 large egg white

6-8 tablespoons apple or grape juice

2 tablespoons white wine vinegar

filling:

12 ounces whole milk ricotta cheese, strained

8 ounces marscapone cheese

1/2 cup confectioners' sugar

1/3 cup mini semi-sweet chocolate chips

1/3 cup chopped, shelled, pistachios

For the cannoli cups: Add the flour, sugar, cocoa powder, cinnamon, nutmeg, and salt to a food processor and pulse until blended. Add egg white and melted butter and pulse to incorporate. In a bowl combine juice and vinegar, with processor running, slowly pour in juice mix and pulse just until mixture begins to come together. Divide dough into 2 pieces, shape into balls and transfer to a zip-top bag. Chill in the refrigerator 30 minutes to an hour.
Prepare filling: In a mixing bowl, using a rubber spatula, blend together ricotta and marscapone while pressing mixture along the bottom of the bowl to remove any lumps. Fold in confectioners' sugar. Cover and chill 30 minutes.
Preheat oven to 400 degrees. Roll each chilled dough out on a lightly floured surface, dust top of dough with flour too. Roll to an 1/8-inch thickness. Cut into circles using a 2 and 1/2-inch round biscuit cutter. Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray. Bake for 11-13 minutes until lightly golden. Remove from oven and transfer to a wire cooling rack to cool completely.
Once cool, dip tops in melted chocolate, then pistachios and mini chocolate chips and allow chocolate to set.
Remove cannoli filling from the fridge and transfer to a piping bag fitted with a tip. Pipe filling into cups and sprinkle with chocolate chips or pistachios. Serve within 2 hours. Store in refrigerator.