Bite-sized bliss: Enjoy making and serving three delectable treats to guests for the holidays

In this corner of our culinary universe, we’ll explore the art of creating confections that satiate your cravings and transport you to a realm of pure bliss. From a timeless classic to innovative creations, this is a celebration of all things sweet, a haven for dessert enthusiasts and those with an insatiable passion for the sweeter side of life. Prepare to savor every word as we unwrap the recipes for Ferrero Roche, velvety Pumpkin Pie Bites, and heavenly Spicy Avocado Truffles.

While I don’t put hazelnuts in my Homemade Ferrero Roche recipe, I promise they are not missed and still taste like the real deal.

Yes, the Spicy Avocado Truffles have a slight kick. The combination of chipotle and cocoa is something you’ll be craving after trying these out.

And my Pumpkin Pie Bites are a classic, velvety staple but in mini form. The graham cracker crust makes these pop and the perfect dessert for gatherings and potlucks.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram at instagram.com/mybizzykitchen/?hl=en and on Facebook at facebook.com/mybizzykitchen.

Homemade Fererro Rocher

1 cup crunchy peanut butter

1 cup chocolate Chex cereal, crushed

½ cup powdered sugar

½ cup malted milk powder

1 cup melting chocolate

1 tablespoon sugar (mine was gold colored)

Mix the peanut butter, Chex, powdered sugar, and malted milk powder together.

Melt the chocolate wafers in a microwave safe dish, 30 seconds at a time at 50% power.

Repeat until the chocolate is melted.

Cover the balls in chocolate, and while the chocolate is still wet, sprinkle with decorative sugar.

Let chocolate harden for 10 minutes.

Makes 20 pieces

– Biz Velatini

Spicy Avocado Truffles

1½ cups semi-sweet chocolate chips

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

2 fresh avocados

1 canned chipotle pepper

1/8 teaspoon salt

1/3 cup unsweetened cocoa powder

Put the chocolate chips in a microwave safe bowl. Microwave in 30 second increments, stirring after each time, until melted. My microwave took two minutes.

In a food processor, blend the avocado with the chipotle pepper. Stir that into the chocolate and add in the cinnamon, vanilla and salt. Mix until combined, then refrigerate for 30 minutes.

I used a heaping teaspoon of the chocolate mixture and rolled into 32 balls. Once rolled, toss in the unsweetened cocoa powder.

Two truffles are 110 calories and 13 grams of carbs and the perfect sweet treat. These are not overly spicy, you’ll just feel the slight spicy heat at the end.

Makes 32 pieces

– Biz Velatini

Pumpkin Pie Bites

7 ounces graham crackers

3 tablespoons light butter, melted

1 cup canned pumpkin

½ cup 2% milk

1 large egg

½ cup monk fruit (or any non calorie sweetener)

2 tablespoons cornstarch

2 tablespoons flour

1 teaspoon ground cinnamon

Heat oven to 350 degrees.

In a food processor pulse the graham crackers with the melted butter and pulse until it almost looks like coarse sand.

Place 1 teaspoon of this mixture into an 18 mini-muffin pan.

Bake for 6 minutes. Remove from oven and let cool for 5 minutes.

Press the graham mixture down to create a well.

In a food processor, mix the pumpkin, egg, milk, sweetener, cornstarch, flour and cinnamon. Pulse until smooth.

Using a tablespoon of pumpkin filling, top each graham cup with the pumpkin pie filling and bake for 12-14 minutes.

Let cool in the muffin tins for 10 minutes before removing. No need to refrigerate like regular pumpkin pie.

Store in an airtight container. Before serving, add whipped cream.

Serves 18

– Biz Velatini