Nutty Pumpkin Pie Granola

 Posted by at 6:00 am  THS Recipes
Nov 202013


Makes approximately two pounds of granola, perfect for snacking, parfaits, or as an ice cream topping.  Also makes a wonderful gift for friends, family, and neighbors.


  • 4 cups Whole Grain Rolled Oats
  • 2/3 cup roasted pumpkin seeds
  • 1/2 cup whole raw almonds
  • 1/2 cup whole raw cashews
  • 1/3 cup agave nectar
  • 1/3 cup honey
  • 1/3 cup crunchy peanut butter
  • 1/2 cup canned pumpkin or pumpkin puree
  • 1 Tablespoons cinnamon, more or less to taste
  • 2 teaspoons nutmeg, more or less to taste


  • Preheat Oven to 375 degrees.  In two 9 x 13 baking dishes*, mix together oats, pumpkin seeds, almonds and cashews.
  • In a small sauce pan, stir together agave, honey, pumpkin puree, cinnamon, and nutmeg.  Heat on Medium, stirring often, until it begins to boil.
  • Remove from heat and split evenly, adding liquid mixture to the two pans of oat and nut mixture.  Stir until all dry ingredients are coated and spread across pan length as best as possible.
  • Place pan in oven for 15 minutes before removing from oven to thoroughly stir granola. Replace in oven, putting the pan that was on the top rack on the bottom rack, and vice versa.
  • Return to oven bake for an additional 15 – 20 minutes.  Remove from oven and allow to cool.

*note: if you don’t have two baking dishes, you can also use baking sheets. I suggest covering them in either parchment or aluminum foil, first.


This is quickly becoming a favorite for munching on while watching television!  Love the pumpkin seeds and extra crunch from the nuts and crunchy peanut butter.

Dec 032012

After working the Wegman’s Living Gluten Free event in October, I found myself with an urge to create something delicious with the open box of Erewhon Crispy Brown Rice Cereal I had in my pantry. 


This specific cereal plays many roles in my kitchen.  I eat it for breakfast or a late night snack, with berries or banana or if I’m feeling especially crazy, both.  Also, if you’re a big peanut butter fan – try this cereal with a spoonful of peanut butter right in there with the milk.  Take a little bit of peanut butter with each spoonful of milk and cereal. [a little trick I learned from my an old friend in Texas!]

I also use this Crispy Brown Rice cereal in yogurt bowls.  I love the super simple ingredient list [organic brown rice, organic brown rice syrup, and sea salt. siiiiiiiiiiiiiiiiiiiiiiiimple.] and the light crunch it adds to my most often consumed breakfast. [yogurt bowls, I just can’t quit you…even in the winter.]  I admit that sometimes my yogurt bowls get a dose of sugary granola stirred in, along with whatever fruit, nuts, or seeds I may have added to the mix – but when my focus is eating CLEAN, I swap out the sugary granola [or crumbled muffin.] for my go to box from Erewhon. 


We’ve made a lot of sweet treats with Erewhon cereal, too.  I rely on the gluten free rice cereals for crispy treats when gluten free friends are joining us for a party.  Nick made an awesome batch of Gluten Free Cocoa Crispy Treats with a vanilla caramel twist and I have my eyes peeled for those pumpkin spice marshmallows I heard about to make a batch of pumpkin spice crispy treats soon. 

This go around I decided on a cookie and I can’t believe it’s taken me well over a month to finally share this recipe.  After all, I claim this recipe to be the best cookies to come out of my oven EVER.  The perfect amount of chewy and crispy together with an even sprinkling of chocolate chips.  This is a cookie that would make Goldie Locks mighty happy – they’re just right.


Crisp Chocolate Chip Cookies


  • 1/2 cup salted butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 2 cups Erewhon Crispy Brown Rice Cereal
  • 1 cup chocolate chips


  • Preheat oven to 350 degrees.
  • Dice room temperature butter.  Combine with sugar in a medium sized mixing bowl.  Using an electric mixer, beat until light and fluffy.
  • While mixing on low, add egg and vanilla, until combined.
  • Fold in the flour and baking soda until just mixed.
  • Gently stir in Erewhon Crispy Brown Rice Cereal and chocolate chips until mixed throughout.
  • Drop teaspoonful heaps of dough onto a prepared cookie sheet.
    [ I used a few methods here: to a preheated baking stone and parchment paper lined cookie sheets I dropped heaping teaspoons of dough.  I also dropped larger spoonfuls in a lightly greased muffin tin, which gave the batch a nice uniformity drop cookies often lack. 
  • Bake for 10-12 minutes, removing from oven once edges of cookies are slightly browned.  Cool on sheet for 3 – 5 minutes before transferring to a wire rack to cool completely.


P.S. Tomorrow happens to be National Cookie Day!  I may just have to celebrate with a batch of these babies!

Raspberry Pear Muffins

 Posted by at 6:00 am  THS Recipes
Sep 272012


This weekend I asked myself a question….


What do you get when you add Michael Ruhlman’s Ratio and half a container of Driscoll’s* Raspberries?  Inspiration in the kitchen!!

When I want to put my own recipe together, I like to start with Ratio.  It’s a book for anyone who likes to experiment with some cooking adventures.  The book walks you through the science and math behind basic recipes, which I use as a jumping off point for building my own ingredient list. For this recipe, I took Ruhlman’s basic muffin equations, and did some adding and subtracting. Lesson the amount and swap the type of sugar, add mashed pear, decrease the milk, toss in some raspberries… presto chango!!


Raspberry Pear Muffins
Prep Time: 10-15 minutes
Bake Time: 26-30 minutes
Makes 10 Muffins


  • 8 oz all purpose flour
  • 2 oz brown sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 stick unsalted butter
  • 1 small very ripe pear, about 3 oz
  • 3/4 cup milk [I used almond milk]
  • 2 eggs
  • 2/3 cup raspberries


  1. Preheat your oven to 350 degrees.
  2. Prepare muffin tins with either cupcake liners or non-stick spray.
  3. In a mixing bowl, combine the flour, brown sugar, salt, and baking powder until thoroughly combined.
  4. Slice the pear and discard the core.  Mash slices in small sauce pan.
  5. Add the butter to sauce pan and heat over medium until melted.  Stir to combine the butter and pear.
  6. Whisk together the milk and eggs, making certain to break the egg yolks completely.
  7. Time to bring it all together! Blend together the two liquid combinations, then slowly pour into the dry mix, mixing together until just combined. Stir in the raspberries at the very end.
  8. Spoon batter into muffin cups and bake for 26-30 minutes, testing with a toothpick or cake tester for doneness.
  9. Allow muffins to cool in the muffin tin for 3 minutes before moving to a wire rack to complete cooling.


*Driscoll’s sent me some coupons to try their berries.  Using a $2 off coupon, I was able to snag these Raspberries for just 79 cents. I love a good deal on produce, don’t you?