Bite-sized Desserts for Fall Gatherings

It would seem that football season has begun. People are gathering at each other's homes to scream at the television and gorge themselves on pretzels, mini-dogs, and cases of beer. But, that's not all. There are the cookies, the brownie bites, the cakes, and the cocktails which will ensure that you inhale a week's worth of calories in one Saturday afternoon. You won't think twice about it until you stop fitting into your jeans by the next game. And another thing, anyone can buy store bought sweets and junk food. We all know what it looks like and we all know what it tastes like, no surprises there. Why not treat your friends to a little homemade smorgasbord of sweet, delicious goodness instead? I've compiled a list of easy to make recipe ideas that not only taste great, they will keep your figure looking great.

While these desserts would be wonderful for any autumn party, I am presenting dishes that are bite-sized and compliment cocktails, beer, and wine. Not every dessert is suitable for a football party but, these are no-fuss, low calorie, and impressive treats to serve to your friends or bring along with you to the next soiree.

Also, for the sake of simplicity, wherever you see the word “sugar” please realize that it is up to your discretion to choose alternate sweeteners like Stevia or Xylitol. I prefer Xylitol over Stevia because it is not only an excellent substitute for sugar, it is actually good for you. Many people say that Stevia has a strange aftertaste. Just go with Xylitol and look it up if you don't much about it. It's great stuff. You'll save yourself a bunch of calories and Xylitol does a body good. Then again, I have nothing against sugar either.

1- Ginger Spiced Pecans
Take 3 cups of whole pecans (or, another nut of your choice) and add them to a saute' pan on medium heat containing 4 tablespoons of melted, unsalted butter. Toss and brown for about 4 minutes. In another bowl, combine ½ cup of sugar, a pinch of salt, and 2 tablespoons of freshly ground ginger. Sprinkle the sugar and spice over the pecans and toss for 2 minutes, then remove and allow the nuts to cool on a flat surface. Voila! Be prepared to make another batch!

2- Chocolate Stuffed Figs
Take 12 or so whole, dried figs and with a small paring knife, make a cut about ½ inch deep, lengthwise down the fig so that you have a little slit. Toast ½ cup of slivered, blanched almonds for 8 minutes and set aside. Combine 5 ounces of semi-sweet chocolate and ½ cup of whole, raw almonds in a food processor and pulse until you have a coarse paste. Stuff the figs with the chocolate almond paste and pinch the open sides of the cut closed. Bake at 350 degrees for 5 minutes on each side, cut side down first. After 5 minutes, flip and garnish with the slivered almonds, placing one in the center of each fig where it was cut and the chocolate is exposed. Allow to cool slightly before serving. Delicious with Spanish Coffee or Kahlua and Cream.

3- Candied Orange Peels Dipped in Dark Chocolate
Take 3 oranges and remove flesh. Soak shells in a pan of water over night. Cut shells in half and boil in water for 12 minutes, drain and repeat. Cut in 2 by ¼ inch strips and cover in 1 cup of water and 3 cups of sugar, simmer on low for an 1.5-2 hours. Towards the end, add in 2 tablespoons of fresh lemon juice and stir until coated. Drain and when cool enough to touch, spread out on a baking sheet covered in wax paper.

Heat ½ cup of dark bittersweet chocolate in a double boiler with ¼ cup of canola oil, until smooth. Remove from heat and add in another ¼ cup of chopped dark chocolate and stir. Roll the strips of orange peel in granulated sugar until coated on both sides and then dip one end into the chocolate. Return to the wax paper and repeat until all of the orange peels are coated in sugar and dipped in dark chocolate. Put the tray of candied fruit into the freezer for 2 minutes to allow the chocolate to set and then return to room temperature, allowing the chocolate to set for another hour. Try experimenting with lemons and limes, too for color and variety! Great with cocktails or sangria!

4- Cocoa Bananas
Peel a bunch of bananas and roll in a mixture of ½ cup of cocoa powder and 3 tablespoons of espresso. Slice into ½ inch slices, at a diagonal, and top with freshly grated coconut. Substitute the espresso for cinnamon if the dessert is for children.

5- Go Ape-ricots!
Simmer 12 or so whole dried apricots in Triple Sec over low heat for about 5 minutes and then let sit for 30 minutes so the apricots absorb the orange liqueur. Mix ½ cup of ricotta cheese with 1 teaspoon of pure vanilla extract and 2 tablespoons of orange blossom honey. Stuff the apricots with the vanilla ricotta cheese mix and garnish with toasted walnuts and fresh vanilla beans. If you feel like getting messy, drizzle with caramel and enjoy with a glass of good cognac.

Savor the season!

These desserts are easy to prepare and easier to enjoy. Take in the festive social atmosphere of fall and remember;  create, share, and experience the joys of food without overdoing it! Salut!