Black and White Chocolate Drizzled Pastry Twigs


This tasty little treat will have you have you reaching for another, and another, and maybe one more! Tiny twists, caramelized Nutella, with a white chocolate drizzle? Simply satisfying! ~Amy

 
Black and White Chocolate Drizzled Pastry Twigs

1 sheet puff pastry, thawed
Nutella
1 egg +1 tbsp water, beaten

Crystal sugar
1/3 cup white chocolate pieces

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of Nutella over pastry. Fold in half and gently with a rolling pin to seal.

Cut the pastry crosswise into 1/8 inch strips. The thinner, the better, it is a little messy, but worth it!
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Recipe by Amy Richardson

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Apple Pie Spice, White Chocolate Pizzelle Cookies


Apple spice makes everything nice! Light and buttery, with just a hint of apple pie, these cookies are sure to become a fall favorite. ~Amy

Apple Pie Spice, White Chocolate Pizzelle Cookies

4 egg whites
2/3 cup sugar
2 tsp vanilla
1/2 tsp fine sea salt
1/2 cup butter, melted
2/3 cup +2 tbsp flour
1 tsp baking powder
1/2 tsp apple pie spice

1-1 1/2 cups good quality white chocolate pieces

In a medium sized bowl, whisk egg whites, sugar, vanilla and salt until light and foamy. Whisk in butter. Whisk in baking powder, spice, and flour until batter is smooth.

Heat pizzelle iron to level four, place about 1 tbsp batter on to each side and bake until golden brown or light indicates. Remove immediately from iron and lay flat on cooling rack. When cool break apart and remove uneven edges. Dust either with powdered sugar, or drizzle one half with melted chocolate, and cool completely.

Makes about 2 dozen cookies

Recipe by Amy Richardson

Maple Roasted Apple Bread with Caramel Icing


Warm caramel frosting, over a light and buttery apple bread, is a perfect slice of fall! ~Amy 

Maple Roasted Apple Bread with Caramel Icing

Maple Roasted Apples:

1 large apple, pink lady, honey crisp, etc… peeled and diced
1-2 tbsp butter melted
1-2 tbsp maple syrup

Heat Oven to 350 degrees.

Whisk together butter and maple syrup.
Place apples on a small parchment lined baking sheet. Drizzle with butter mixture and toss to coat, bake for 10 minutes or until tender. Set aside.

Batter:
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp soda

Whisk together in a medium sized bowl.set aside.

2 eggs
3/4 cup sour cream
1/4 cup butter, melted and cooled
1/2 tsp vanilla

In a small mixing bowl, whisk together all ingredients until smooth.

Pour into dry ingredients and stir until well blended. Add apples and pour into prepared pan. Bake 45-50 minutes or until golden brown and cake tester cones out clean.

Cool about 10 minutes. Turn out onto cooling rack, and frost with caramel icing.

Caramel Icing:

1/4 cup butter
1/2 brown sugar
2 tbsp milk
1 1/2 cups powdered sugar

Ina medium sized saucepan, melt butter. Add brown sugar and cook until bubbly. Whisk in milk and remove from heat. Quickly whisk in powdered sugar and beat until smooth. Quickly spread frosting over the top of warm bread.

Makes 1 loaf

Recipe by Amy Richardson

Old Fashionted Black Bottom Toasted Oatmeal Slab Pie!


This old fashioned pie dates back to the Civil War. With pecans a rarity they substituted oats. I add a little chocolate to make it a black bottom pie. It tastes like a warm, gooey, chocolate chip, oatmeal cookie. So good! Give it a try, I don’t think you will be disappointed! ~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

Recipe by Amy Richardson

Fresh Pear Brown Sugar Honey Galette!


Pears just say fall! Paired with a delicious hint of honey, brown sugar, and sweet cream cheese setting on top of a flaky pastry!~Amy

Fresh Pear Brown Sugar Honey Galette!

1 sheet puff pastry, thawed
3 small pears, peeled and very thinly sliced
1/4 cup whipped cream cheese
2 tbsp powdered sugar

1-2 tbsp butter, melted
Brown Sugar Honey*, warmed

1 egg + 1 tbsp water beaten
Crystal sugar

Powdered sugar for dusting

Heat oven to 400 degrees.

Line large baking sheet with parchment paper, and place sheet of puff pastry. Set aside.

Stir together cream cheese and powdered sugar. Spread in a thin layer evenly over pastry, leaving a one inch boarder. Arrange pears evenly over the top of cream cheese layer. Drizzle pears with butter, and then drizzle brown sugar honey over the top. Brush edges with egg wash and sprinkle with coarse sugar.

Bake for 20-23 minutes or until golden brown and pears are soft.

Cool slightly. Dust with powdered sugar. Serve with vanilla whipped cream or ice cream.

Recipe by Amy Richardson

*recipe can be found in Amy’s Cereal Cafe!

Summer Frozen Berry Meringue Custards


With summer berries in abundance, why not freeze a few to make this light and heavenly dessert?! It is simply out of this world!~Amy

Summer Frozen Berry Meringue Custards

1 recipe vanilla custard
Store bought meringues, broken into pieces
Assorted berries, frozen

Vanilla Custard

1 1/2 cups sugar
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Vanilla

In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Add vanilla, and blend well. Pour over broken meringues, and top with frozen berries, and serve immediately.

Recipe by Amy and Madeline Richardson

Brown Sugar Oatmeal Cookie Crunch Ice Cream!


You have made the crumbles, you have made the pies, now it is time for ice cream. Using the same crumble for the pies, I came up with probably my favorite ice cream this year! So creamy, so crunchy, with brown sugary goodness, maybe this will be your next favorite too!~Amy

Brown Sugar Oatmeal Cookie Crunch Ice Cream!

Brown Sugar Oatmeal Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Spread desired amount evenly onto parchment. Bake until golden brown, crumble when completely cooled. Refrigerate remaining crumble and use as topping for a fruit crisp, cobbler, or coffee cake, etc..

Ice cream base:

4 cups half and half
1/4 brown sugar
3/4 cup sugar
1 tsp vanilla
1 tbsp lemon juice
Pinch of salt

Whisk together half and half, sugars, vanilla, lemon juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, swirl in baked oatmeal crumble. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Amy Richardson