As you may or may not remember, last week we went down to Clarks Summit to visit our three favorite BBC students. I brought them each a few homemade treats. I'll share these recipes today because remember, part of the reason for MOFM is to bless others with our kitchen efforts. Hope it gives you ideas of who you can make these for.
I brought Drew spice cookies with pumpkin dip in a used but cleaned out deli meat container. (I posted this recipe here last week.) Girls are much more fun to make goodies for and package in a fun way, so this is what Drew's fiancee, Brittany and her cousin Corin got.
Fall flavors are the best! I will quote my future daughter-in-law who said, "That granola is the best thing I've had in my mouth since the last time I was at your house to eat."
There is reward for making something extra special for your guests...and your family. Aren't those chalkboard stickers just the cutest too? As you can see, I couldn't resist them. If you can't either, find them at ACMoore.
Pumpkin Pie Granola (read this recipe all the way through before you begin because there are some surprise steps.)
4 c. oats
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1/2 c. brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
5 T. coconut oil (I substituted canola)
1/2 to 3/4 c. pumpkin butter spread **
1/4 c. pure maple syrup or honey or combination of both
1 tsp. vanilla
2 c. rice krispies cereal
1 c. sliced almonds
1 c. chopped pecans
1 c. dried cranberries
I'm sure I "heaped" all those spices - I always think a smidge more will make it better. For extra health benefits, I also added wheat germ, flaxseed and wheat bran to the dry ingredients - about a handful of each. Why not?
Preheat oven to 325. Line baking sheet with parchment paper or spray with cooking spray. Mix dry ingredients into a bowl. In saucepan, stir together oil and honey/syrup just til melted and smooth. Take off the burner. Stir in pumpkin butter and vanilla. Pour warm mixture over dry ingredients and stir until well coated. Spread onto baking sheet and bake for 35 to 40 minutes, stirring every 10 minutes.
Halfway through baking time add rice krispies cereal and nuts. Continue to bake until golden brown. Stir in dried fruit while still hot. Cool on a wire rack, stirring once while cooling. Store in airtight container in a cool, dry place.
OR package it up and give it away! It is a very appreciated gift, I promise. I did keep some for myself and have eaten it with vanilla yogurt or just milk. Yummmm.
**The original recipe called for a Pecan Pumpkin Butter from Williams-Sonoma. I did not make a trip to Destiny USA in Syracuse. Instead, I went to Wegmans and found this. I believe it is a suitable (and much more affordable) substitute. I have to tell you. Scones are my new love and favorite thing to bake as of late. They are so good with coffee, hot tea, hot cider, hot chocolate...you name it. Delicious!
It's probably because I'm a Downton Abbey fan too, and the English eat scones with their tea. Well, now I know why. This recipe is so buttery and nutty. They are easy to make too. What I especially like about it is that the flavoring is only in the glaze - which makes the recipe so versatile.
This recipe came from one of my favorite cookbooks/cookbook authors. If you don't have this cookbook - get it. The recipes are pretty fattening, but she gives step by step instructions with pics for each step and the photos of the ranch she lives on are beautiful. Not to mention, she's super funny. You will love reading it too.Maple Pecan Scones
Scones
3 c. flour
1/3 c. sugar
5 tsp. baking powder
1 tsp. salt
1/2 lb. (2 sticks) unsalted butter, chilled
1/4 to 1/2 c. chopped pecans
1 large egg
3/4 c. heavy cream
Maple Icing
1 lb. powdered sugar
1/4 c. milk
4 TBSP (1/2 stick) butter, melted
splash of strongly brewed coffee
dash of salt
2 tsp. maple extract
Preheat oven to 350. In large bowl, stir together dry ingredients. Cut the cold butter into small pieces. Then cut it into the flour mixture with pastry blender or 2 knives until it resembles crumbs. Stir in the finely chopped pecans. Mix egg and cream together and add to bowl. Stir til just combined. You may need a little more cream if it's too dry.
Turn dough onto cutting board. Dough will be crumbly but don't be worried. With hands, push together into a large ball. Don't knead or press too much. With rolling pin, gently roll into 10 inch circle about 3/4 inch thick. With a sharp knife, cut the dough into 8 wedges.
Transfer wedges to baking sheet. Bake scones for 22-25 minutes, until they're just starting to brown. Allow to cool completely before icing. P.S. I thought the scones were quite large and consequently cut each in half to make the yield stretch.
In medium mixing bowl, stir icing ingredients til smooth. Add more milk if needed to thin. Pour generously over scones. Allow icing to set before serving.
Having these scones in the house was dangerous for me. I went to bed thinking about them and woke up ready to devour. Another reason I had to give some of them away. I hope you love them too.
Place
oven rack in center of oven and preheat oven to 325ºF. Line rimmed
half-sheet baking sheet with parchment paper. Mix dry ingredients in
large bowl. Stir oil and maple syrup or honey (or blend of both) in
saucepan over medium-low heat until melted and smooth. Remove from heat
and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or
honey mixture over oat mixture; toss well to evenly incorporate. Spread
mixture on prepared baking sheet.
Bake
until golden brown, stirring every 10 minutes, about 35 to 40 minutes.
Halfway through baking time, add crisp rice cereal and nuts; stir.
Continue to bake. Remove from oven; while hot stir in fruit. Cool on
wire rack, stirring once during cooling process. Once granola is
completely cool, it is ready to serve. Store granola in airtight
container in a cool dry place.
- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf- 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
- ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
- ½ cup (40 grams) unsweetened shredded coconut
- ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
- ½ cup (100 grams) firmly packed organic light brown cane sugar
- 1¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 5 tablespoons (70 grams) organic virgin coconut oil
- ¼ cup pure maple syrup or honey (or blend of both)
- ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
- 1 teaspoon pure vanilla extract
- 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
- 1 cup (85 grams) sliced almonds
- 1 cup (110 grams) coarse-fine chopped pecans
- 1 cup (120 grams) dried cranberries (or favorite dried fruit)
Preparation
Place
oven rack in center of oven and preheat oven to 325ºF. Line rimmed
half-sheet baking sheet with parchment paper. Mix dry ingredients in
large bowl. Stir oil and maple syrup or honey (or blend of both) in
saucepan over medium-low heat until melted and smooth. Remove from heat
and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or
honey mixture over oat mixture; toss well to evenly incorporate. Spread
mixture on prepared baking sheet.
Bake
until golden brown, stirring every 10 minutes, about 35 to 40 minutes.
Halfway through baking time, add crisp rice cereal and nuts; stir.
Continue to bake. Remove from oven; while hot stir in fruit. Cool on
wire rack, stirring once during cooling process. Once granola is
completely cool, it is ready to serve. Store granola in airtight
container in a cool dry place.
- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf- 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
- ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
- ½ cup (40 grams) unsweetened shredded coconut
- ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
- ½ cup (100 grams) firmly packed organic light brown cane sugar
- 1¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 5 tablespoons (70 grams) organic virgin coconut oil
- ¼ cup pure maple syrup or honey (or blend of both)
- ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
- 1 teaspoon pure vanilla extract
- 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
- 1 cup (85 grams) sliced almonds
- 1 cup (110 grams) coarse-fine chopped pecans
- 1 cup (120 grams) dried cranberries (or favorite dried fruit)
Preparation
Place
oven rack in center of oven and preheat oven to 325ºF. Line rimmed
half-sheet baking sheet with parchment paper. Mix dry ingredients in
large bowl. Stir oil and maple syrup or honey (or blend of both) in
saucepan over medium-low heat until melted and smooth. Remove from heat
and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or
honey mixture over oat mixture; toss well to evenly incorporate. Spread
mixture on prepared baking sheet.
Bake
until golden brown, stirring every 10 minutes, about 35 to 40 minutes.
Halfway through baking time, add crisp rice cereal and nuts; stir.
Continue to bake. Remove from oven; while hot stir in fruit. Cool on
wire rack, stirring once during cooling process. Once granola is
completely cool, it is ready to serve. Store granola in airtight
container in a cool dry place.
- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf- 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
- ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
- ½ cup (40 grams) unsweetened shredded coconut
- ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
- ½ cup (100 grams) firmly packed organic light brown cane sugar
- 1¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 5 tablespoons (70 grams) organic virgin coconut oil
- ¼ cup pure maple syrup or honey (or blend of both)
- ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
- 1 teaspoon pure vanilla extract
- 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
- 1 cup (85 grams) sliced almonds
- 1 cup (110 grams) coarse-fine chopped pecans
- 1 cup (120 grams) dried cranberries (or favorite dried fruit)
Preparation
Place
oven rack in center of oven and preheat oven to 325ºF. Line rimmed
half-sheet baking sheet with parchment paper. Mix dry ingredients in
large bowl. Stir oil and maple syrup or honey (or blend of both) in
saucepan over medium-low heat until melted and smooth. Remove from heat
and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or
honey mixture over oat mixture; toss well to evenly incorporate. Spread
mixture on prepared baking sheet.
Bake
until golden brown, stirring every 10 minutes, about 35 to 40 minutes.
Halfway through baking time, add crisp rice cereal and nuts; stir.
Continue to bake. Remove from oven; while hot stir in fruit. Cool on
wire rack, stirring once during cooling process. Once granola is
completely cool, it is ready to serve. Store granola in airtight
container in a cool dry place.
- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf- 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
- ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
- ½ cup (40 grams) unsweetened shredded coconut
- ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
- ½ cup (100 grams) firmly packed organic light brown cane sugar
- 1¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 5 tablespoons (70 grams) organic virgin coconut oil
- ¼ cup pure maple syrup or honey (or blend of both)
- ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
- 1 teaspoon pure vanilla extract
- 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
- 1 cup (85 grams) sliced almonds
- 1 cup (110 grams) coarse-fine chopped pecans
- 1 cup (120 grams) dried cranberries (or favorite dried fruit)
Preparation
Place
oven rack in center of oven and preheat oven to 325ºF. Line rimmed
half-sheet baking sheet with parchment paper. Mix dry ingredients in
large bowl. Stir oil and maple syrup or honey (or blend of both) in
saucepan over medium-low heat until melted and smooth. Remove from heat
and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or
honey mixture over oat mixture; toss well to evenly incorporate. Spread
mixture on prepared baking sheet.
Bake
until golden brown, stirring every 10 minutes, about 35 to 40 minutes.
Halfway through baking time, add crisp rice cereal and nuts; stir.
Continue to bake. Remove from oven; while hot stir in fruit. Cool on
wire rack, stirring once during cooling process. Once granola is
completely cool, it is ready to serve. Store granola in airtight
container in a cool dry place.
- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf
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