Nothing is more comforting then waking up to the sweet smell of warm apples and cinnamon. This heathy and delicious granola is a two step recipe, perfect for the busy cook! ~Amy
Apple Pie Spiced Granola with Cranberries, Cinnamon Apples and Candied Roasted Almonds
4 cups old fashioned oats
1 1/3 cup coconut
1/2 cup pecans, chopped
1/2 cup brown sugar
3/4 cup honey
2 tbsp oil
3/4 tsp salt
1/2 tsp Apple Pie Spice, (Williams Sonoma)
1 1/2 cups mixed cranberries, cinnamon apples and honey roasted almonds
Or Mariani New England Crunch
To make granola:
Heat oven to 225
In a large bowl, mix together oats, coconut and pecans. Set aside.
In a small saucepan, whisk together the honey, brown sugar, oil, salt and spice. Heat until warmed and sugar is dissolved. Pour over oats, and stir to coat evenly.
Spread mixture evenly onto a parchment lined baking sheet.
Bake at 225 for 1 hour stirring ever 20 minutes. Let cool.
Overnight method: Bake at 300 degrees for 20 minutes. Stir. Return to oven, close door, and turn off oven. Leave in oven overnight or until oven cooks completely. Stir in fruit amend nuts. Store in a covered container.
Recipe by Amy Richardson
A Mexican caramel cake topped with a brown sugar frosting. This is a super easy and absolutely delicious cake! Perfect for a fall time fiesta! ~Amy
Dulce de Leche Cake
I boxed French Vanilla cake mix
1 4oz box vanilla pudding, instant
3/4 cup water
1/4 cup butter, melted
1/2 cup sour cream
1/2 cup Dulce de Leche, either purchased or homemade*
Dulce de Leche Frosting
2 tbsp butter
4 tbsp brown sugar
8 cups confectioners sugar
1 cup butter at room temperature
1/2 cup milk
2 tsp Mexican vanilla
Heat oven to 350 degrees
Line the bottom of two 8inch round baking pans with parchment paper.
In a large mixing bowl, mix together cake mix and pudding.
Add, eggs, butter, water, sour cream and dulce de leche. Beat until light and well mixed.
Spread evenly into prepared pans and bake 28-34 minutes or springs back when touched.
Cool for at least 10 minutes. Loosen sides and turn into cooling racks. Cool completely.
To make frosting:
In a small saucepan melt 2tbsp butter, stir in brown sugar and cook until mixture comes together and is bubbly. Set aside and cool to room temperature.
With an electric mixer, beat butter until smooth. Add 4 cups of the confectioners sugar and milk. Beat until smooth. Add vanilla and cooled brown sugar mixture. Beat until well blended. Add remaining sugar and beat until fluffy.
Makes 8-10 servings
Recipes by Amy Richardson
This is a super simple and versatile salad. Perfect as a bruschetta topping, tossed with pasta, or as a simple side. The orange infused olive oil gives it a fresh taste, elevating almost any dish! ~Amy
Heirloom Garden Tomatoes, with Fresh Basil and Orange Infused Olive Oil
2-3 cups baby heirloom tomatoes, halved or quartered
3-4 fresh basil leaves, snipped
1-2 tbsp Scaibica’s Orange Infused Olive Oil
Fresh cracked pepper and sea salt
In a medium sized bowl, toss tomatoes with olive oil and sea salt. Add fresh basil. Serve either chilled or at room temperature.
Makes 4-6 servings