I’m looking out the window right now, and there are no clouds in the sky. Like, at all.
I have pictured what I would do at this very moment all winter. I would walk out into my backyard, rip my clothes off where I am now wearing a bikini, and go and sun tan.
There are many things wrong with this vision. One: I have never sun tanned in my life. I can’t stay still long enough. Two: there is no way I could rip through clothes. That would require strength. And three: I never took into account the blinding panic I would feel when I saw the first signs of summer.
Yes, I started freaking out. Where did the time go? I only have heavy sweaters in my closet, I am not prepared for warm weather! And above all, now I can’t eat pumpkin baked goods.
Oh Cathleen, you naive doofus. They sell pumpkin in cans year round, it is not restricted to autumn.
So that is what I did. I went to the store and got some canned pumpkin. But in my hurry, I forgot to buy all-purpose flour. Of course. Serves me right for being so excited about the pumpkin.
Since my house always has whole wheat flour, I could make do with what I have.
This was a delicious treat. Since I love everything mini (mini peanut butter cheesecakes, mini strawberry layer cake, mini cherry trifle, mini lasagna… the list goes on..) these make me love them all that much more. They are not too sweet, so some whipped cream on top seems like the perfect addition to these delicious treats!
Mini Chocolate Pumpkin Tarts
What you’ll need:
-1 1/2 cups whole wheat flour
-1/2 teaspoon salt
-2 tablespoons cocoa powder
-2 tablespoons brown sugar
-3/4 cup butter, softened
-2 tablespoons cold water
-1 cup pumpkin puree
-1/2 cup milk
-1/4 cup maple syrup
-1 tablespoon all-purpose flour
-2 oz. dark chocolate
-1 tablespoon peanut butter
-1/2 cup chocolate chip
1. Preheat the oven to 350˚F, Lightly spray a muffin pan and set aside.
2. For the crust: In a food processor, pulse together the flour, salt, cocoa powder and sugar. Add in the butter and pulse until the mixture looks like oatmeal.
3. Slowly add the water, continuing to pulse mixture until the crust begins to stick together more.
4. Divide into 9 equal parts, and press into the muffin pan cavities to make the crust. Prick the bottom with a fork a couple of times.
5. Bake for 10 minutes.
6. For the filling: Place the chocolate and the milk in a microwave-safe bowl and microwave for 1-2 minutes. Mix together until well blended and chocolate is melted.
7. In a large bowl, mix together the chocolate/milk mixture, pumpkin, maple syrup, egg, flour, salt and peanut butter. Fold in the chocolate chips.
8. Divide evenly into your baked crusts and bake for 20-30 minutes.
9. Let cool, then refrigerate.