Sparkling Pink Pistachio Turkish Delight

Turkish delight!?! The enchanted candy the White Witch offers Edmund in the classic tale, The Lion, The Witch and the Wardrobe, leaves every reader craving for a taste of candy they’ve never tried. Spinning my own magical version, with sparkling pink strawberry, and pistachio nuts, this might become your own storybook classic! ~Amy

Sparkling Pink Pistachio Turkish Delight

4 cups sugar
1 1/2 cups strawberry apple sauce
4 pkgs unflavored gelatin
1 cup sparkling pink lemonade or Simply Strawberry Lemonade
3/4 cup chopped pistachios, optional

Powdered sugar for dusting.

Butter a 9×13 baking pan. Set aside.

Sprinkle gelatin over lemonade. Set aside.

In a medium sized saucepan stir together applesauce and sugar. Cook over medium heat stirring occasionally. Bring to boil and boil for 10 minutes.
Whisk in gelatin mixture, bring to a boil and boil for 5-7 minutes stirring constantly. Remove from heat and stir in pistachios if desired.
Pour into buttered 9 x 13 cake pan and let stand 24 hours.
Loosen around the edges with a lightly butter knife. Cut in 1 x 2 inch pieces, coat cut pieces in powdered sugar. Place on a parchment lined baking sheet in a single layer, and set out uncovered overnight. Store in airtight container.

Makes 48 pieces

Recipe by Amy Richardson and Sybil Bullock


Thick Hot Chocolate Peppermint Party!

Put the pep into your party with Old St. Nick and a peppermint Stick! Tiny cups of thick hot chocolate, topped with vanills whipped cream and sparkly peppermint candy, Hand Stirred Peppermint Shakes, and Peppermint Bark Brownies will pave the way to your Christmas sleigh! ~Amy

Hot Chocolate Peppermint Party

Party set up:
Thick Hot Chocolate with Vanilla Whipped Cream and Peppermint Sparkles
Hand Stirred Peppermint Shakes*
Peppermint Bark Brownies*
4oz hot cups
Miniature silver spoons
Silver Snowflake napkins
Vanilla Whipped Cream*
Crushed peppermint candy

Thick Hot Chocolate

6 cups milk
12 oz can evaporated milk
1/4 cup heavy cream
1 tsp vanilla
3/4 cup sugar
1/3 cup cocoa powder
5 Tbsp cornstarch

In a medium sized bowl whisk together sugar, cocoa, and cornstarch. Slowly whisk in evaporated milk until completely smooth. Set aside.

In a large saucepan, heat milk, cream and vanilla over medium heat, stirring often. When it starts to bubble around the edges, slowly add cocoa mixture in a stream, while whisking underneath. Stir constantly to prevent scorching until mixture is hot and slightly thickened. Cool slightly and serve immediately.

Makes 14-16 small servings

*Vanilla Whipped Cream:

1 1/2 cups heavy cream
1/3 cup powdered sugar
1 tsp vanilla

Whip all ingredients on high until soft peaks.

Makes 1 1/2 cups

Recipes by Amy Richardson
*additional recipes can be found at:

Vanilla Iced Ginger Molasses Cookies

What better way to kick off the Christmas season than with baking up a batch of these soft and spicy ginger cookies. With just a touch of molasses and drizzled with a buttery vanilla icing, these cookies will bring the holidays home! ~Amy

Vanilla Iced Ginger Molasses Cookies


3/4 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
3 tbsp molasses
2 tsp soda
1 tsp ground ginger
1 tsp cinnamon
1 tsp black pepper
1/2 tsp coarse salt
2 cups plus 2 tbsp flour

Coarse sugar

Heat oven to 350 degrees

Line baking sheets with parchment, set aside.

With an electric mixer beat butter until smooth. Add sugars and beat for 2-3 minutes. Scraping sides as necessary. Add the egg and molasses and beat until smooth. Add spices, salt, and baking soda, mix lightly, add flour and mix on low until well blended.

Using a cookie scoop form into rounds, about 2 tablespoons. Roll in the sugar and place on baking sheet about 2 inches apart.
Bake for 9-11 minutes or until lightly browned. Remove to cooling rack and when almost cool. Drizzle with icing.

Makes 2 dozen

Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

Recipes by Amy Richardson

Forgotten Pies? Nantucket~Sugar Cream~ and Black Bottom Pies? Let’s bring them back!

Dating back to the days of the Civil War, when southern pecans were scarce, they made do with toasted oats. I put my own twist on this forgotten pie, by adding rich chocolate, to make it a black bottom pie. Serve it up with whipped cream or a scoop of vanilla and ya’ll will be asking for more! ~Amy

Old Fashioned Black Bottom Toasted Oatmeal Slab Pie

1 recipe single pie crust,

1/2 cup semi or bitter sweet chocolate, finely chopped
1 1/2 cup old fashioned oats, toasted
3 eggs
2/3 cup brown sugar, firmly packed
1/2 cup maple syrup
1/2 cup corn syrup
4 tbsp butter, melted
1 1/2 tsp apple cider vinegar
1 tsp vanilla
1/2 tsp coarse salt

Line 9inch pie plate or tart pan with pie crust.

Heat oven to 400 degrees. Spread oats evenly into baking sheet. Toast for about 10 minutes. Remove from oven and cool.

Lower oven temperature to 325 degrees.

Sprinkle chocolate evenly over the bottom crust. Place in refrigerator.

In a medium sized bowl whisk together, eggs, brown sugar, maple and corn syrups, melted butter, vinegar, vanilla and salt.

Stir in oats and pour evenly into crust.

Bake for 50-55 minutes or until golden brown.

Serve warm with vanilla whipped or ice cream.

Makes 9 servings
Sugar Cream Pie! Don’t you just love the sound of it?! So smooth and creamy, this midwest pie is a favorite! Also known as Indiana Pie, this simple but delicious pie might become your favorite too! ~Amy

Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream

1 single 8 inch pastry crust

1 cup heavy cream
1 cup half and half
1 cup sugar
1/2 cup flour
2 tbsp Nielsen Massey Bourbon Vanilla
2 tbsp butter, cut into small pieces
1/4 tsp salt

Place large baking sheet in oven.
Heat oven to 425 degrees.

In a medium sized bowl, whisk together cream, half and half, sugar, flour, vanilla and salt, until smooth. Pour into prepared crust top with butter pieces, and carefully place on hot baking sheet.
Cook for 10 minutes on 425 degrees.
Lower oven to 350 degrees and bake for about 55 minutes.
Cover edges if necessary. Center will still be soft, but will firm as it cools.

Serve at room temperature, or chilled. With Maple Whipped Cream.

Recipe adapted by Amy Richardson

Maple Whipped Cream:

1 cup whipping cream
1/4 maple syrup

Place ingredients into medium sized bowl, with an electric mix on high, beat until soft peaks

Makes 2- 2 1/4 cups

Recipe by Amy Richardson

Pie or cake?! This old fashioned pie, or is it cake dates back as far as anyone can remember. Who knows, maybe it was even served at the first Thanksgiving!~Amy

Sugared Vanilla Cranberry Nantucket Pie
10-15 minutes prep time:

2 cups cranberries, rinsed and sorted
1/2 cup sugar

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1 1/2 tsps vanilla extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt
Coarse white sugar

Heat oven to 350 degrees

Generously butter 9 inch pie tin. Evenly spread cranberries into the bottom of the tin. Sprinkle with 1/2 cup sugar. Set aside.

In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and extracts until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with a spatula.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.

Serve warm or at room temperature with Vanilla Whipped Cream

by Amy Richardson

Here are the links to more Thanksgiving and Holiday recipes!!

Brown Sugar Pumpkin Pie with Maple Whipped Cream

Pumpkin Pie! The classic ending to a Thanksgiving feast, with rich pumpkin, brown sugar and spices baked in a flaky crust, and topped with maple whipped cream? Can it get any better? ~Amy

Brown Sugar Pumpkin Pie with Maple Whipped Cream

1 single pie crust, rolled to fit an 11 inch tart pan, or 9 inch pie plate

15oz can pumpkin purée
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 tsp pumpkin pie spice*
1/2 tsp coarse salt
2 eggs
1 1/2 cups half and half
1/2 tsp vanilla

Heat oven to 425 degrees
After 15 minutes of baking lower to 350 degrees

Line a baking sheet with parchment. Place prepared unbaked tart or pie crust on baking sheet. Set aside.

With an electric mixer, beat eggs on high for 2 minutes. Add pumpkin, sugars, spice, vanilla, and salt. Beat until well mixed. On a low speed, slowly add half and half until well blended. Pour into prepared crust and bake at 425 degrees for 15 minutes, then lower oven temperature to 350 degrees for about 30 additional minutes for the tart pan, about 40 minutes for the pie pan, or until a knife inserted into the center comes out clean.
Remove to a cool rack and cool.
Serve with maple whipped cream.

Maple Whipped Cream:

1 cup whipping cream
1/4 maple syrup

Place ingredients into medium sized bowl, with an electric mix on high, beat until soft peaks

Makes 2- 2 1/4 cups

Recipes by Amy Richardson

“Halloween Harvest Bon Fire Party!”

Make your house the hopping Halloween stop with this fun and easy Bonfire Party! Roasted Caramel Apple Crisp, Fire Roasted Three Grilled Cheese, and much more! Set the stage and let the fun begin! Happy Halloween! ~Amy

“Halloween Harvest BonFire Party”

Party Menu:

*Hot Spiced Cider

Fire Roasted Items:
(all cooked in the bonfire)
Apple Chicken Sausages, purchased
Three Cheese Grilled Cheese
Carmel Apple Crisps
Donut Holes with Apple Cider Glaze

Petite Pumpkin Pies
*Black and Chocolate Drizzled Pastry Twigs
*Tiny Honey Crisp Caramel Apples


Three Cheese Grilled Cheese:
Havarti, sliced
Smoked Gouda, sliced
Muenster, sliced
Soft white bread,
Butter, or cooking spray

Toast tite method:
Lightly butter bread
Place bread and cheese into toast tite, press closed to seal, cook over open flame for 3-5 minutes until golden brown and melted.

Fire method:
Make grilled cheese ahead of time. Wrap in foil, and reheat in fire until warm.

Fire Roasted Apple Crisps:

Sliced Apples
Crumb topping
Torani caramel dessert sauce
Foil sheets

Crumb topping:
1 1/2 cups flour
1 cups oatmeal
3/4 cup brown sugar
3/4 cup white sugar
1/2 tsp coarse salt
1 cup butter, chilled and cut into small pieces

Mix together flour, oatmeal, brown sugar, sugar, salt. Cut in butter with a pastry blender, until it is a fine crumb. Put into a serving container.

To cook:

Place apples on foil, top with crumb topping, drizzle with caramel and fold to seal. Cook over fire until tender.

Mini Pumpkin Mousse Tarts:

3 pkgs Filo tart shells
1-15oz can pumpkin
1-3oz box vanilla instant pudding
1 tsp pumpkin pie spice, Williams Sonama
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla

Remove tart shells from freezer, set aside.

With an electric mixer, beat cream, sugar and vanilla to soft peaks.

In a separate bowl, whisk together pumpkin and spice, add pudding. Whisk in whipped cream and pipe or spoon filling into tart shells. Serve immediately or cover and refrigerate up to 2 hours before serving.

Makes 45 tiny tarts

Recipe adapted from Deanna Arnold

Fire a Roasted Doughnut Holes with Warm Cider Glaze:

Glazed or cinnamon crumb donut holes
Cider Glaze
Roasting sticks

Cider Glaze:
1/4 cup butter, softened
2 cups powdered sugar
2 tbsp Apple cider
Dash of cinnamon

Whisk all ingredients together, pour into butter warmer or mini crock pot to keep warm.

Heat Doughnut holes over fire and dip into warmed glaze.

Product info:
Balsam Hill Forged Roasting Sticks
Forks on sale $99
Stand on sale $119

Red Ember Brockton Steel Cauldron Fire Pit with FREE Cover

Incadozo Wicker Patio Bar Cart with Wheels
Item #BESS073
On sale! $161

Amazon $29.95

* more recipes and party ideas can be found at

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Honey Crisp Cinnamon Caramel Apples

What is more fun than caramel apples at Halloween?! Tiny caramel apples!! The are so cute! ~Amy
ps. This recipe is embarrassingly easy, starting with purchased caramel is the key to not having it slide off the apple haha!🍎

Honey Crisp Cinnamon Caramel Apples

8 tiny or 4 large honey crisp apples
1 pkg Kraft Caramel pieces
2 tbsp water
1/8 tsp vanilla
Dash of cinnamon
Sticks for apples

Line a baking sheet with parchment.

In a small saucepan, place caramel pieces and water. Heat over medium low stirring until smooth. Stir in vanilla and cinnamon. Let cool slightly 2-3 minutes. Push sticks into apples. Dip apples into caramel, swirling to coat, shake it a little and scrape bottom on the edge of the pan, then place on parchment lined sheets. Refrigerate at least one hour. Remove from refrigerate about 15 minutes before serving.

Embarrassingly easy recipe by Amy Richardson