Thanksgiving Truffles (can be made parve):
-12 oz dark chocolate
-3/4 cups heavy cream (or non-daily creamer – Wild Wood Soymilk Creamer works amazingly well)
-Liqueur to taste (optional – I used Triple Sec, mint liqueur, and amaretto)
Step 1: Remove chocolate from wrappers
Step 2: In a double boiler, melt chocolate. Over a separate burner, heat cream over low heat.
Step 4: Slowly pour milk into melted chocolate. Stir to combine.
Here’s what I used (plus I left some of them as just plain chocolate):
Step 6: Cover with plastic wrap and chill for 2 hours. Using a tablespoon, scoop the hardened chocolate and roll it into balls.
Step 7: Roll in cocoa powder
Step 8: Serve with strawberries, and enjoy!
Parve pumpkin pie:
-6 eggs (you need more than in a regular recipe because soy creamer doesn’t bind as well)
-3 cups canned pumpkin
-2 cups light brown sugar
-2 cups non-dairy creamer
-2 unbaked parve pie shells
Step 1: In a medium mixing bowl, combine brown sugar, spices, and salt.
Step 2: Beat eggs.
Step 3: Add canned pumpkin and dry ingredients.
Step 4: Slowly add non-dairy creamer.
Step 5: Pour into pie crusts. Bake at 375 degrees for 35-45 minutes.
Step 7: Serve with Cool Whip, and enjoy!