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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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

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

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!


I LOVE a fresh baked berry crumble! So delicious, hot out of the oven and topped with a dollop of whipped cream! It is such a perfectly wonderful way to end a late summer evening.~Amy

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!

1 recipe
Fresh Strawberry, Raspberry and Rhubarb Pie Filling*

*Recipe found on www.greattastebuds.wordpress.com

Brown Sugar Oatmeal Butter 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. Set aside.

Pour pie filling either uncooked or cooked into 1 1/2 quarts baking dish or individual ramekins. Pour crumble mixture evenly over the top. Place on parchment lined baking sheet and bake at 375 degrees until golden brown and bubbly.

Serve with *Brown Sugar Whipped Cream or vanilla or *Brown Sugar Dulce de Leche Ice Cream

Makes 6-8 servings

*Recipes can be found on www.greattastebuds.wordpress.com

Recipes by Amy Richardson

Brown Sugar Dulce de Leche Swirled Ice Cream


This delicious ice cream is sure to be a favorite with your caramel loving friends, easy and so good! ~Amy


Brown Sugar Dulce de Leche Swirled Ice Cream
4 cups half and half
1 cup brown sugar
1/4 cup Dulce de Leche
1 tsp vanilla
1 tbsp lime juice
Pinch of salt

Whisk together half and half, sugar, dulce de Leche syrup, vanilla, lime juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, swirl in additional dulce de Leche if desired. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Madeline and Amy Richardson

Fresh Banana Ice Cream


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This fun flavored ice cream is terrific topped with fresh bananas, caramel, pecans, chocolate, but I like it best simply bare! ~Amy

Fresh Banana Ice Cream
4 cups half and half
1 cup sugar
1 large banana
1 tsp vanilla
1 tbsp lime juice
Pinch of salt

In a blender, blend together banana, half and half, sugar, vanilla, lime juice and salt, until smooth.

Freeze according to manufacturer’s instructions.

Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Makes about 1 1/2 quarts

Recipe by Amy Richardson

Tahitian Toasted Coconut Ice Cream


For all you toasted coconut lovers, this ice cream will take you on a trip to Tahiti! Creamy Tahitian vanilla with a toasted coconut crunch! This sweet treat is sure to please!🌴

Tahitian Toasted Coconut Ice Cream

4 cups half and half
1 cup sugar
1/4 cup cream of coconut syrup, Coco Lopez
1 tsp Nielsen Massey Tahitian Vanilla
1 tbsp lime juice
Pinch of salt

1/2-3/4 cup coconut, toasted

Whisk together half and half, sugar, cream of coconut, vanilla, lime juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, stir in toasted coconut. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Madeline and Amy Richardson