oats n' notes

Food & lifestyle from the the granola factory bakery

Category Archives: dessert

Peach and Blueberry Pie

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Peaches and blueberries are two of the season’s best fruits. There flavors work great together in this pie recipe, and the homemade caramel adds a unique sweetness.

Makes 8 Servings

Pie Crust

  • 6 cups flour
  • 1 Tbsp. kosher salt
  • 2 sticks + 6 Tbsp. salted butter, sliced into small chunks.
  • 1 cup of frozen Crisco, sliced into small chunks.
  • 1 cup of ice-cold water.

Pie Crust Directions

Process flour and salt to blend. The add butter and the Crisco and process until the dough has pea-sized pieces. There should be no big chunks of butter or Crisco in the mix.

Transfer this mixture to a large mixing bowl. Create a small well in the middle of the dough and pour 3/4 cup ice water into the well. Mix the dough with a fork until the pea-sized pieces become larger. The dough should be moist, but not too wet. You can add the remaining 1/4 cup of water if need be. Use your hands to form the dough into two large balls. Roll each dough ball out between two sheets of parchment paper. Refrigerate dough until ready to use.

Filling

  • 1 cup sugar, divided
  • 1/2 teaspoon (scant) ground cinnamon
  • Pinch of salt
  • 2 1/2 pounds firm but ripe peaches, peeled, halved, and sliced thin
  • 2 pints fresh blueberries
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons whipping cream
  • 3 tablespoons all purpose flour
  • 1 egg yolk, beaten to blend with 2 teaspoons water (glaze)
  • 1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar)

Pie Directions:

Position rack in center of oven and preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with dried beans. Bake crust for 12 minutes. Remove from oven and take aluminum and beans from the crust. Put the pie crust back in the oven for another 15 minutes until it is pale and golden. Cool completely.

Meanwhile, line another baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Place strips on prepared baking sheet. Chill while preparing filling.

For filling:
Combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches, blueberries  and lemon juice and toss gently to coat. Let stand 30 minutes.

Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Preheat oven to 375°F. Mix the caramel and flour, and then add this to the peaches and blueberries; toss gently.

Take a handful of flour sugar and coat the bottom of the pie pan. This will soak of some the juices from the fruit to keep the bottom of the crust from becoming soggy. Then, transfer fruit filling to crust, mounding in center.

Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.

Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

Mixed Berry Crisp with Granola Crumble

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by Dea Castrejon

Although I like to think of myself as a fairly healthy eater,  I love an indulgence every once in a while.  Sometimes you just need a little dessert after dinner, righhhhht?!

I know I cannot claim this granola berry crisp to be super healthy, but I will say that it is much lighter than some desserts.  And, it is perfect for a summer treat!

MIXED BERRY CRISP

*makes 2 small crisps

2 cups mixed berries

1 tablespoon cornstarch

1/4 cup sugar

dash of almond extract

crumble topping

5 tablespoons unsalted butter

1/4 cup granulated sugar

1/2 cup flour

1/2 Organic Honey Pecan granola

Preheat oven to 350ºF.  In a mixing bowl, whip the butter and sugar together.  Add almond extract and flour and mix in well.  Finally, add the granola and fold in.  Set aside.

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Wash berries and let set to dry.  In a mixing bowl, toss washed berries together with sugar and cornstarch.

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In a small baking dish, layer berries until the pan is about 3/4 full.  Grab the bowl of crumble and sprinkle it on.  Pat down slightly.

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Bake in the oven for about 15 minutes or until crumble starts to turn golden brown.  Allow the granola berry crisp to cool for 10 minutes before eating.

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Caramel Apple Pie Bar with Granola Crumble

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by Dea Castrejon

So, if you didn’t already know, here at the Granola Factory, we make the amazing, deliciously decadent and addictive Bethlehem Bars.  Yesssss, they are simply magnificent!  It is an oat shortbread cookie, topped with chocolate chunks, roasted pecans, homemade salted caramel, and shortbread crumbled on top!

Upon thinking up new granola recipes for this blog series, I thought it would be so great to do a bar!  And I am proud of this guy!  It is a salted caramel apple pie bar topped with a Native Berry granola crumble!  Do it…make it now!

CARAMEL APPLE PIE BAR WITH NATIVE BERRY GRANOLA CRUMBLE

Crust

2 sticks of unsalted butter

3/4 cup granulated sugar

2 1/4 cups flour (reserve 1/2 cup for crumble)

Filling

2 Granny Smith apples, peeled and thinly sliced

1 1/2 teaspoons cinnamon

1 tablespoon sugar

1 1/2 tablespoons flour

Crumble

1/2 cup shortbread dough reserve

3/4 cup Native Berry Granola

Salted Caramel

2 cups granulated sugar

12 tablespoons unsalted butter

1 cup heavy cream

1 tablespoon flaked sea salt

See posted link for directions on caramel: http://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/

Preheat oven to 350ºF.  Cream together butter and sugar.  Add the flour until just incorporated.
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Reserve 1/2 cup of the dough in a separate mixing bowl.  Add the granola to this and set in the refrigerator until later.
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In a parchment lined baking dish (I used an 8×8 pan), press the shortbread dough into the bottom of the pan.  Bake for about 20-25 minutes, or until a golden tint starts to appear on the crust.
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While the crust is baking, peal and slice your apples.  In a mixing bowl, combine apples, flour, sugar, and cinnamon.
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Once crust is golden brown, add apple pie layer to the crust.
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Then add the crumble on top.  Finish it off with a light drizzle of salted caramel (the recipe is posted in a link above).
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Place the baking dish back in the oven for another 15 minutes.  Let cool for about 15 minutes before cutting and serving.
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Enjoy with a scoop of ice cream or whipped cream and a drizzle of salted caramel!

Granola Chocolate Chip Cookies

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by Dea Castrejon

To me, chocolate chip cookies are an American classic!  I think it is very important to have a great chocolate chip recipe in your bag of baking tricks. I am sharing my chocolate chip recipe with you, but I am sure you can guess at this point that I have added our not so secret ingredient of granola.  Give these cookies a try…I guarantee you will want more than one!

GRANOLA CHOCOLATE CHIP COOKIES

1 1/4 cups flour

1 cup All Natural Honey Pecan Granola

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup sugar

1/2 cup brown sugar

1/2 cup unsalted butter (1 stick), room temperature

1 egg

1 teaspoon vanilla

3/4 cup chocolate chips

Begin by preheating oven to 375ºF.  In a large mixing bowl, mix together flour, baking powder, and baking soda.  Set aside.

Next, cream together the granulated sugar and brown sugar with the butter. Add the egg and beat until smooth (about 2 minutes).

Mix together the flour and butter-sugar mixture.  Lastly, fold in the granola and the chocolate chips.

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I like to make big cookies, so grab a large chunk of dough and place on a parchment lined cookie sheet or baking stone.
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Bake for about 10-12 minutes or until the edges start to turn in color.  This will dish out firm but gooey-on-the-inside cookies!  Enjoy with a cold glass of milk!
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Granola Layered Banoffie Pie

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 “COLOR YOUR PLEASANTVILLE”

by Dea Castrejon

I don’t know about all of you, but I am a “strictly dinner” person when it comes to eating out. Do you know what I mean? I just never seem to entertain the dessert menu at restaurants. We have always been the family that kindly disregards the dessert menu because we are so full and satisfied from our dinner. In addition to this, eating out has always been a rarity, so the main meal is indulgent or gratifying enough, so to speak.

What if, though? What if we did ask for a dessert menu? Even better, what if we actually ordered a sweet course after dinner? Daring, righhhhht?!

Well, it happened! During our short living stint in Texas, my husband and I ventured out to dinner at a new restaurant gem, The Crafthouse Gastropub, in Lubbock. As we were being seated, it was impossible to ignore three tables in a row of people eating some sort of odd-looking pie. Whatevs! Per usual, we ordered our dinner meals, and we were content.  During our meal, however, two more of these pies came out…that’s it…”We would like a dessert menu, please.”

Okay, let me interject here by drawing a weird food parallel to the 1998 film, Pleasantville.  Stay with me!  Briefly speaking, Pleasantville begins as a black and white movie centered around a perfect, in sync society, living in an unchanging, utopian world.  Wikipedia states is perfectly (ha!), “It never rains, the highs and lows rest at 72 degrees, the fire department exists only to rescue treed cats, and the basketball team never misses the hoop.”  But wait, if you have seen the movie, then you know that when  someone finally decides to do something different than the norm in Pleasantville, the use of color is introduced in the film to represent an interruption to the traditional flow of life.  As one movie critic notes, “In Pleasantville, color represents the transformation from repression to enlightenment.”

Have I drifted far enough away from my point?  Similar to the context of this movie, my husband and I decided to do something out of our ordinary…yes, something totally out of the norm (in our own Pleasantville), and it was astoundingly colorful!  I know this was an absolutely foolish and silly, not to mention drawn out comparison, but nonetheless, I think the illustration is fitting!  Simply put, we ordered this pie, known as banoffie, and it was incredible!  It is a layered pie, starting with a crisp biscuity crust, followed by a gooey toffee filling.  On top of this, there is a single layer of sliced banana, and finally, it is topped off with fresh whipped cream.

I have since recreated this pie for friends, and it always seems to cause a clamor of  compliments.  So, for 30 ways in 30 days,    I have gone even more colorful by infusing our Organic Honey Pecan Granola in 3 separate layers. 

Finally, here it is!

Banoffie Pie

*Makes one 9 inch diameter pie

Pie Crust:

1 stick unsalted butter, softened

1 1/2 cups AP flour

1/2 cup sugar

1 cup Granola Factory Organic Honey Pecan Granola, food processed

Pie Filling:

1 14 ounce can sweetened condensed milk

1/2 cup brown sugar

1 stick unsalted butter

2 bananas

1/2 to 1 cup Organic Honey Pecan Granola

Whipped Cream:

2 cups heavy whipping cream

1/4 to 1/2 cup granulated sugar

Toppings:

1 cup Organic Honey Pecan Granola

1/2 cup chocolate chips, chopped or food processed

Directions:

Preheat oven to 350ºF.  Begin by preparing the crust.  Combine butter and sugar with a hand mixer until smooth.  Add flour and granola just until it is incorporated.

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Press crust dough into the baking pan. Bake for 10-15 minutes or until lightly golden brown.  Remove pan from the oven and let cool.

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Next, let’s make the toffee filling.  Melt butter in a small pot over medium heat.  Add the brown sugar until melted down.  Now, add the can of condensed milk and bring it to a boil for a few minutes.  Stir frequently.  Once the toffee darkens a bit,   it is done.

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Pour the toffee filling onto the prepared crust.  Cool in the refrigerator for at least an hour or until firm.

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While the filling is hardening, let’s prepare the whipping cream.  Pour cream into a small mixing bowl.  Add sugar to a preferred sweetness.  Whip until stiff peaks form.  Store in the refrigerator until you are ready to layer your pie.

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Once the filling has set completely, it is time to layer up!  First, add a layer of sliced bananas onto the toffee filling.

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Next, sprinkle granola over the banana layer.

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Finally, smooth whipped cream on top.

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Last, but certainly not least, add grated chocolate chips and a final layer of granola.  Whew, it’s done!

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Enjoy!  And next time you go out to eat, dare to color your night with dinner and dessert!

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Autumn Cheesecake with Granola Streusel

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Autumn Cheesecake with Granola Streusel Crust

Yield: 1- 9×5 loaf pan cheesecake

Preheat Oven to 350 degrees | Bake in water-bath for 40 – 45 minutes

Ingredients:

Granola Streusel Crust

  • 1 cup Granola Factory Honey Pecan Granola
  • ½ cup chopped toasted pecans
  • 3 Tbsp light brown sugar – packed
  • ½ tsp cinnamon
  • ¼ cup butter – melted

Cheesecake Filling

  • 2 – 8 oz packaged of cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp. vanilla
  • 2 eggs – beaten

Apple Streusel Topping

  • 3 Granny Smith Apples – peeled and thinly sliced
  • 1/3 cup granulated sugar
  • Juice of ½ lemon
  • ½ tsp. cinnamon
  • Remaining half of Granola Streusel mixture

 

Directions for Crust

  1. Preheat oven to 350
  2. Line a 9 X 5 loaf pan with parchment paper and lightly butter the parchment paper.
  3. Combine all of streusel ingredients in a medium bowl. Take half to the mixture and press into the bottom of parchment lined loaf pan.
  4. Place in preheated oven for about 10 – 15 minutes until lightly golden.
  5. Remove and set aside while preparing the filling.

Directions for Filling

  1. In a medium bowl combine softened cream cheese and granulated sugar. Mix until creamy, about 2 -3 minutes.
  2. Add vanilla and beaten eggs to cream cheese mixture and continue mixing for another 2 -3 minutes.
  3. Pour filling mixture into loaf pan over prepared crust. Prepare apples.

Directions for Apple Streusel Topping

  1. Place sliced apples in microwave proof bowl. Add granulated sugar and cinnamon and juice of ½ lemon. Combine well and cover with plastic wrap
  2. Place bowl in microwave for 2 minutes, to slightly soften and cook the apples
  3. Mixture will now be rather syrupy. Remove apples to a small bowl and add remaining Granola Streusel mix. Stir to combine
  4. Place Granola/apple mixture over top of cheesecake filling, take a metal spatula and press apples into center of cheesecake filling, to cause the apples to go into the middle of cake. (This will look pretty when cheesecake is sliced.
  5. Now drizzle about ½ of remaining “syrup” over apple granola mixture.
  6. Heat 1 ½ cups water until boiling. Place loaf pan into another larger pan, and place in preheated oven on oven rack. Now pour hot water into outside pan (The French call this a “Bain-Marie” or water bath – this will prevent the cheesecake from cooking too fast and drying out.)
  7. Bake cheesecake for 40 – 45 minutes until no longer giggly in center
  8. Remove from oven and water bath and cool on cooling rack. Refrigerate until serving.

Granola Chocolate-Dipped Macaroons

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IMG_2793TESTED, TRIED AND TRUE                     by Dea Castrejon

If there was such a thing for dessert to “dress to impress,” Granola Chocolate-Dipped Macaroons would win.  This recipe is so consistent!  It is simple, full-flavored, and so delicious, not to mention, the finished treat looks beautiful!

As I brainstormed ideas for the uses of our granola, I knew that this recipe would be a perfect choice.  The slightly salty and savory distinction of our Organic Honey Pecan granola would be a palatable companion to the sweet coconut and rich chocolate coating.  As you will see in the pictures below, I decided to experiment in two ways; in one batch, the granola is added right into the coconut mixture…this is what I like to call my “brindle macaroon” (can you tell I am a dog lover?!).  In the other batch, I decided to dip the macaroon in granola immediately after it had been coated in chocolate.  I regarded this version as the “dippin’ dotted macaroon.”

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Brindle mixture (left) and Dippin’ Dotted mixture (right)

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“Brindle Macaroon”

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“Dippin’ Dotted Macaroon”

Both variations turned out great, and in my opinion they actually enhanced the visual appeal of this already fancy looking  treat.

Granola & Coconut Macaroons

2/3 cup coconut milk

1 egg white (If you find yourself eggless, just nix this ingredient.  I have done this multiple times before and my macaroons still form just fine!)

1 1/2 teaspoons vanilla

1/8 teaspoon salt

3 1/2 cups sweetened flaked coconut

1 cup Granola Factory’s Organic Honey Pecan

Chocolate dipping sauce:

1 bag (about 12 ounces) of chocolate chips

dash of milk

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Begin by preheating oven to 325º F and put down parchment paper on 2 baking sheets.  In a large mixing bowl, whisk together the coconut milk, egg white, vanilla extract and salt.  Fold in the coconut until all of your ingredients are combined.  If you choose to do my so-called “brindle macaroon” version, mix in the granola at this time, as well. You are ready to start forming these macaroons!

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With your hands, grab a small bunch of the mixture (about 3 tablespoons) and form it into a tepee shape right onto the parchment paper.  If you find that your hands are getting messy and sticky, simply wash your hands with water and get back to shaping!

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Bake macaroons for 30-40 minutes or until the tips and bottoms of the cookies are golden brown.  Let cool for 15-20 minutes.

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Now, let’s get the chocolate sauce going.  Fill the bottom of a pot with 1/2-1 inch of water and bring to a simmer.  Pour the bag of chocolate chips into a smaller heatproof glass bowl.  Set over the simmering pot of water.  This is where I will add a dash of milk (1,2,3, or even 4 tablespoons) to help smooth out the chocolate.  Once the dipping sauce is smooth and possesses a honey like consistency (thick but still pourable), remove from the heat.

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Next, line a clean kitchen surface with two sheets of wax paper (we will be setting the dipped macaroons on here shortly).  Holding the macaroon by the tip, gently dip it into the chocolate.  Let any excess sauce drip off before placing it onto the sheet of wax paper.  Repeat for the remaining cookies.

If you plan on dipping the macaroons in granola (“dippin’ dotted” version), set up another small bowl full of granola next to the chocolate.  As mentioned above, first dip the macaroon into the chocolate and let any excess drip off.  From here, immediately dip the macaroon into the bowl of granola.  Place on the wax paper and repeat.

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Enjoy!  I hope you find these macaroons as delightful as I do!

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*Recipe adapted from the Brown eyed Baker