Desserts to “fall” for this season

The mystery of what type of “adult dessert” to make at this year’s Halloween party is now solved! Erica Haines, owner and executive pastry chef of “The Topping Couture Cakes,” shows us how to make two sweet treats!

To learn more about Erica and the goodness she can make for you, visit

Social Media: Facebook, Instagram, Twitter, Swarm: The Topping

Here are today’s recipes:

candycornMini Candy Corn Panna Cotta Shooters

12 – 2oz glasses or bowls

3/4 C Marshmallow flavored vodka

1 packet unflavored powdered gelatin

1 3/4 C heavy cream

1/3 C sugar

1 t vanilla

Orange and Yellow food coloring

1/4 C heavy cream whipped with 3 tablespoons powdered sugar until stiff

Classic candy corn, whole and 2T chopped

mini spoons


Place vodka in small bowl, sprinkle gelatin over slowly, do not stir, set aside.

Combine heavy cream and sugar in sauce pan, heat gently over medium until sugar is dissolved, do not let cream boil.

When sugar is dissolved, remove from heat, stir in vodka/gelatin mixture, whisk gently to combine. Add in yellow food coloring, tint to desired shade.

Pour yellow mixture into each glass about 1/4 of the way up. Place in freezer to set for 3-5 minutes. While the yellow is setting, stir in orange food coloring to desired shade. Remove glasses from freezer; sprinkle 1/4 tsp chopped candy corn into each glass on top of yellow. Pour remaining orange mixture on top and place in refrigerator until set; about 1 hour. Pipe whipped cream on top of each glass and top with single candy corn. Serve chilled or room temp with mini spoons and more candy corn.


Gluten Free Chocolate Beet Bread

1 1/2 C Gluten Free flour blend (your choice)

{1 1/2 t Xanthin Gum, if blend DOES NOT already contain it}

1/2 C Extra Dark Unsweetened Cocoa Powder (Hershey’s works well)

2 Eggs

3/4 C Organic Cane Sugar

1/4 C Unrefined coconut oil

1 1/4 C Roasted Beet Puree (see how to below)

1/2 C Milk

1/2 T apple cider vinegar

1 tsp Vanilla extract (GF)

1 tsp baking powder (GF)

1/4 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips, slivered almonds, walnuts (optional)

9×5 loaf pan

baking spray


Step 1: Roast beets @ 450 for 60-80 minutes.

Wash/scrub 5 large beets, wrap in aluminum foil sealing tightly, place on sheet tray and roast in oven until fork tender. Remove from oven but do not uncover; let cool completely in foil. When cool, remove skins of beets by gently peeling with edge of spoon until clean. Place all beets in a blender or food processor with 1/2-3/4 C water and blend until very smooth. Set aside.

Step 2: Make the bread!

Combine eggs, coconut oil, sugar and vanilla in bowl, whisk until well combined. Add in beet puree, whisk until smooth. Add in flour, baking powder, baking soda and salt, stir gently, add in milk and vinegar, stir well to combine all. (Add in optional ingredients if using) Pour into greased loaf pan; bake at 350 for 45-60mins or until a tooth pick inserted in center comes out clean.

Cool 5 minutes in pan, remove and let cool completely on rack. Serve with Nutella or your favorite breakfast spread.



Comments are closed.