Energy Bites

1 cup dry oatmeal (old-fashion)
2/3 cup toasted coconut flakes
½ cup peanut butter
½ cup ground flaxseed or wheat germ( if I don’t have this I just take it out)
½ cup chocolate chips
1/3 cup honey

Stir all ingredients together in a medium bowl. Let chill in the refrigerator for half hour or longer.  Roll into balls and store in airtight container and keep refrigerated for a week.

Diane's Pumpkin Brownies

¾ c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
1 ¼ stick of butter (melted)
1 ½ c. white sugar
2 tsp. vanilla extract
3 eggs
¼ c. cocoa powder
½ c. semi-sweet chocolate chips
½ c. pumpkin puree
½ c. walnuts (chopped)
¾ tsp. cinnamon
½ tsp. ground cloves
½ tsp. nutmeg

Directions:
1.  Preheat oven to 350 F and line 8X8 inch baking dish with aluminum foil.  Lightly grease the foil.  In a bowl combine flour, baking powder, and salt.

2.  In a separate bowl mix together melted butter, sugar, and vanilla.  Beat in the eggs (one at a time). Add the flour mixture, a little at a time and stir until the batter is evenly moistened.  Divide the batter in half evenly into 2 separate bowls.

3.  In one of the bowls blend in cocoa powder and chocolate chips.  In the second bowl of batter stir in pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.

4.  Spread ½ of the chocolate batter mixture into the bottom of the baking dish.  Pour ½ of the pumpkin batter mixture over that.  Repeat the layers, ending with a pumpkin layer.  Drag kitchen knife or spatula through the layers in a swirling motion creating a marble appearance.

5.  Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.  Cool and cut into squares.

Diane's Coffee Cake

Base:
1 beaten egg
½ c. sugar
½ c. milk
2 Tbsp. oil
1 c. flour
½ tsp. salt
2 tsp. baking powder

Topping:
¼ c. packed brown sugar
1 tsp. cinnamon
1 Tbsp. flour
1 Tbsp. melted butter
½ c. chopped nuts

Preheat oven to 375 F.  Mix egg, sugar, milk, and oil.  Add flour, salt, and baking powder.  Pour into a greased 8 or 9 inch square pan.  Combine ingredients for topping in separate bowl.  Sprinkle over batter.  Bake for 20-25 minutes.

Roasted Almond Chocolate Truffles

1 c. whipping cream
11 oz. bittersweet chocolate, very finely chopped (Diane likes to use Baker's)
2 Tbsp. butter, chopped into cubes
a pinch of salt
1 c. unblanched almonds (roast at a 400 degree oven for several minutes until golden brown, checking often and stirring as necessary for even browning.  Once browned, cool slightly and then finely, finely chop)

In a heavy 1 1/2 - 2 qt. saucepan, scald cream.  Stir often and slowly, trying not to add extra air.  Make sure to scrape the side of the pan often while stirring.

Once cream has been scalded, remove from heat and immediately pour finely chopped chocolate into the pan.  Allow to rest for 5 minutes without stirring.  The chocolate will start to melt just by sitting in the warm cream.  After 5 minutes, add almonds, salt, and butter.  Stir slowly, trying to keep out any extra air but mix thoroughly to fully incorporate all the ingredients.

Pour into a shallow baking dish (like a brownie pan), cover with saran wrap, poke 5 small holes at the top, and let rest on the counter overnight.

After resting overnight you can just eat it with a spoon and it is super yummy

OR

Cover with hole-less saran wrap and place in the fridge for 6-12 hours.

Once you are ready to make the truffles, pull out of the fridge and allow to warm a little bit - about 30 minutes.  Scoop a small amount (half the size of a cookie ball) and roll into balls with the tips of your fingers.  Dipping the spoon in powdered sugar will help keep the truffle mixture from sticking to the spoon.

Roll each ball into topping of your choice.  Can stay stored well-sealed in the fridge for up to one week.  Can store in the freezer for up to one month.

Allow chilled truffles to rest 5-10 minutes at room temperature before serving.


** Can garnish truffles with sweetened or unsweetened cocoa, roasted finely chopped nuts, toasted coconut (my favorite), crushed oreos, graham cracker crumbs, nut flours, crushed toffee, powdered sugar, sprinkles, sugar crystals, or anything else you can imagine.