What do you do when your oven ‘dies’ and you have to come up with some desserts…and fast? That’s what happened to me recently. (I’d love to get on my soap box and complain about how they don’t make appliances like they used to, how useless warranties are, why does it cost SO MUCH to fix things nowadays, etc., but that’s a topic for another day. Sigh.)

So when my oven of only 4 years kicked the bucket, and with some baking deadlines looming, I had to get creative to find some solutions that didn’t require preheating or greasing pans. I’m usually a ‘made-from-scratch’ kind of girl, but there are times that even scratch bakers like me enjoy a little convenience for a change. (And a few of the ingredients might surprise you!)

This time of year, ‘Pumpkin Spice’ is found everywhere, from coffee to chewing gum. So here’s two simple desserts to bring the flavors of fall into your kitchen, without cranking up the heat. And one more for good measure, because there’s always a reason to have chocolate!

Pumpkin Spice Truffles

4 oz softened cream cheese

20 Oreo Pumpkin Spice cookies, crushed fine

1 bag white chocolate chips

If desired, finely chopped toasted pecans and/or crushed ginger snaps

Mix together the cream cheese and crushed cookies. Form into one-inch balls and freeze. Dip into or drizzle with melted white chocolate, sprinkling with pecans or crushed ginger snaps before chocolate has set. Refrigerate until ready to serve. Makes about 18 one-inch truffles.

Pumpkin Spice Cream Pies

8 oz. softened cream cheese

1 small instant vanilla pudding packet (3.4 oz.)

1 cup liquid pumpkin spice coffee creamer

1 cup canned pumpkin puree

Splash of vanilla

½ tsp. pumpkin pie spice powder

Whip cream cheese first, then add in all the other ingredients and mix well. Pour into mini graham crusts, or one large graham crust. Garnish with crushed ginger snaps if desired. Refrigerate until ready to serve. Makes about 8 mini pies.

Easy Edible Brownie Batter

½ stick unsalted butter

¼ cup semi-sweet chocolate chips

In a glass bowl, melt the butter and chocolate chips together in a microwave for 30 seconds, then 15 at a time, until melted together. Do not overheat or you will break the chocolate.

Once combined, mix in well:

½ cup unsweetened cocoa

¾ cup granulated sugar

2 tsp vanilla

¼ cup unsweetened applesauce

After mixing, add in:

½ cup AP flour

¼ tsp. salt

If desired, you can add some mini chocolate chips and/or finely chopped toasted pecans or walnuts. Eat with a spoon or use as a dip with graham crackers, pretzels, vanilla wafers, etc.

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