2019-10-01 Allrecipes

Spiced Pumpkin Panna Cotta

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INGREDIENTS

1 cup butter, softened

½ cup Stevia In The Raw®

Bakers Bag

½ cup Sugar In The Raw®

1 cup packed brown sugar

2 eggs

2 tsp. vanilla extract

2 ¼ cups fl our

¾ cup unsweetened

cocoa powder

1 tsp. baking soda

1 cup fi nely chopped walnuts

48 chocolate-covered caramel

candies, such as Rolo

4 tsp. Sugar In The Raw®

for topping

INSTRUCTIONS

1. Beat butter with an electric
   mixer in a large bowl until creamy.
   Gradually beat in sugars. Beat in
   eggs and vanilla. 2. In another bowl,
   stir together fl our, cocoa, and baking
   soda. Gradually add to butter mixture,
   beating well. Stir in 1/2 cup walnuts.
   Divide dough into 4 portions and wrap
   in plastic wrap. Chill at least 2 hours.


2. Preheat oven to 375°F. 4. Divide
   each portion of dough into 12 pieces.
   (For easier handling, work with
   1 portion at a time, leaving remainder
   in refrigerator until needed). Quickly
   press each piece of dough around
   a chocolate-covered caramel, then
   roll into a ball. Dip tops in reserved
   chopped walnuts. Transfer, nut side
   up, to greased baking sheets, 2 inches
   apart. Sprinkle each sheet of dough
   balls with 1 tsp. Sugar In The Raw®.


3. Bake until edges are set, about
   10 minutes. Let cool 3 to 4 minutes on
   baking sheets before transferring to
   wire racks to cool completely.

INGREDIENTS

3 large cooking apples, peeled,

cored, and chopped into

½-inch pieces (4 ½ cups)

¼ cup apple juice or water

1 Tbsp. Stevia In The Raw®

Bakers Bag

1 Tbsp. Sugar In The Raw®

1 ½ tsp. cinnamon

1 ¾ cups fl our

1 ½ cups packed brown sugar

½ tsp. nutmeg (optional)

1 ½ cups cold butter, cut up

1 ½ cups rolled oats

INSTRUCTIONS

1. Preheat oven to 350°F. Coat 4 (12-cup)
   mini-muffi n tins with cooking spray.


2. Stir together apples, juice, Stevia In
   The Raw® and Sugar In The Raw® , and
   ½ tsp. cinnamon in a saucepan. Bring
   to a simmer, stirring occasionally,
   over medium-low heat. Simmer
   until apples are tender and liquid is
   reduced slightly, about 8 minutes.
   Remove from heat. 3. Meanwhile, add
   fl our, brown sugar, 1 tsp. cinnamon,
   and nutmeg (if using) to a food
   processor. Cover and pulse to mix.
   Add butter and pulse until butter
   resembles very coarse crumbs. Add
   oats and pulse a few more times until
   mixture resembles coarse crumbs.


3. Press a heaping Tbsp. of crust
   mixture into each mini-muffi n cup,
   covering bottom and sides to top of
   cups. [We used the bottom of a shot
   glass to help with pressing.] Patch
   any gaps with more crust mixture.
   Add about 2 Tbsp. apple fi lling to
   each cup. Sprinkle with about 1 tsp.
   remaining crust mixture. 5. Bake
   until golden brown, 15 to 20 minutes.
   Transfer pans to wire racks; let cool
   10 minutes. Loosen edges with a
   thin spatula and remove from cups.

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you reduce calories and sugar without sacrifi cing taste.

Sweetness

Season

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