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Sweet and spicy selections from Whole Foods Market


Video by IdahoOnYourSide.com

Sweet and spicy selections from Whole Foods Market

By Spencer Blake. CREATED Nov 1, 2013

 The final day of Pumpkin Week brought Whole Foods Market in studio with pumpkin cream cheese truffles and pumpkin chili con queso.  Check out their recipes below.

Pumpkin Cream Cheese Truffles

2 1/2 cups white chocolate chunks
1/3 cup gingersnap cookie crumbs, plus more for garnish
1/4 cup canned pumpkin puree
1/4 cup graham cracker crumbs, plus more for garnish
1 tablespoon confectioners' sugar
1/2 teaspoon orange zest
1/8 teaspoon ground cinnamon
pinch of fine sea salt
2 ounces cream cheese, softened

Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.

Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Pumpkin Chili Con Queso

1 3/4 cup low-sodium vegetable broth
2/3 cup 365 Everyday Value® 100% Pure Pumpkin
1/4 cup all-purpose flour
1 (10-ounce) can 365 Everyday Value® Organic Petite Diced Tomatoes with Jalapeños & Cilantro, drained, liquid reserved
1/2 pound (about 2 cups) shredded Mexican blend cheese
1/4 cup light sour cream

In a medium pot, vigorously whisk together broth, pumpkin, flour and reserved tomato liquid until well combined. Bring just to a boil over medium-high heat, whisking often, and then lower heat to medium-low and simmer until silky and thickened, 2 to 3 minutes. Remove from the heat and gently stir in cheese, a handful at a time. When completely melted, stir in tomatoes and sour cream and serve warm.