If you’re vegan, use an egg replacement like Simply Eggless or Just Egg to your dough. I’ve tried it with both products, and it worked great each time!
Chewy Chestnut Brownies: Makes 12
- 1/2 cup butter (we used avocado butter)
- 8 oz dark chocolate (we used vegan dark chocolate chips)
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 tbsp vanilla or chestnut syrup
- 2 eggs (or egg replacement)
- 1/2 cup flour (I used all purpose you could also use whole wheat)
- 1/2 cup roasted chestnuts, chopped
- Preheat your oven to 350F.
- To a microwave safe bowl, add your butter and chocolate. Microwave in 30 second intervals until completely melted. For my microwave, it took about 3 – 30 second bursts.
- Allow to cool slightly, then mix in your sugars thoroughly.
- Mix in your vanilla, and 1 egg, mixing completely before adding the next egg and mixing until well combined.
- Add in your flour, mixing until just combined.
- Fold in your chestnut pieces gently.
- Grease a 9×9 square pan well (or a muffin tin) and add in your batter. If using the muffin tin, add about 2 oz of batter per cup.
- Bake for 30-45 minutes, rotating your pan halfway through to promote even baking.
- Allow to cool, then enjoy!
- Try topped with whipped cream or even with edible cookie dough!
Happy spooky season! We know you’re probably pumpkin spiced out, so we did something a smidge different, but still delicious. Our October granola flavor of the month is Harvest Spice! Roasted pumpkin seeds, dried apple, dried cranberries, and warming pie spices. Come see us at the market or e-mail me for a special order!*
*A friendly reminder, if you’d like to place an order for shipping, our granola can only ship within New York, and there is a 1 batch minimum order.
Berry Hibiscus Refresher: Makes 1
- 1 sugar cube (I used Meliora Forever Harvest Apple cubes, which you can find here https://www.etsy.com/shop/MelioraForever
- 1 tbsp strawberry shrub (a Prohibition Era alcohol replacement found at https://fingerlakesharvest.com/
- 1/2 cup Hibiscus tea, brewed
- 1/2 cup of your favorite lemonade
- 1 cup plain sparkling water
- Frozen berries to garnish (optional)
- Muddle your sugar cube in a dash of hot water, and stir until dissolved.
- Add in your strawberry shrub, lemonade, and tea.
- Stir, then top with sparkling water.
- Carefully add in your frozen berries, stir once, and enjoy!
Granola Cups: Makes about 15
- 3 cups of your favorite Mack’s granola (Fruit Cave is really good for this. If you can’t use our granola, just find a looser granola at the store, steer away from granola clusters.)
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1/4 tsp kosher salt
- 1 1/2 cups milk of choice
- 2 eggs (or egg replacement)
- 1/2 cup maple syrup
- 1/2 cup applesauce of choice
- 1/2 tsp vanilla
- 1 cup apples, diced (optional)
Preheat your oven to 350F, and grease 2 muffins pans. Set aside.
- In a medium bowl, mix together all of your dry ingredients.
- In a separate medium bowl, whisk together your eggs, milk, syrup, vanilla, and applesauce until thoroughly combined.
- If using, add your chopped apples to the wet mixture.
- Add your dry ingredients to your wet ingredients and mix well.
- Using a 2 oz scoop (or 1/4 cup measure), add a scoop of the batter to each muffin cup. Your batter will probably look quite loose, don’t panic! Your granola will absorb everything.
- Bake for 30 minutes, rotating your pans at the 15 minute mark to promote even baking.
- Once fully baked, allow them to cool completely at room temperature.
- Meal prep them out into containers or add to an airtight container and store.
Pumpkin Ice Cream: Makes 1 Quart
- 2 cups milk of choice (we used cashew milk)
- 1 (13.5 oz) can of coconut whipping cream (we used the Nature’s Charm brand – but really you can just make a cans worth of your favorite coconut whipped cream recipe and use that)
- 1 tsp vanilla
- 1/2 tsp of your favorite pumpkin pie spice
- 1/2 cup of canned 100% pumpkin – NOT canned pumpkin pie filling
- 3/4 – 1 cup sugar
- Add your whipping cream to a large bowl and beat on high for 3 minutes. (Or if you’re using pre-made whip, just add it to the bowl.)
- Add in your sugar and beat until just combined.
- Add in your remaining ingredients, mixing thoroughly.
- Pour your ice cream base into a freezer safe container and freeze for 2-3 hours. (Tip: Don’t throw your bowl or mixer in the sink! You’ll need it again in a few hours.)
- Remove your partially frozen ice cream and return to the bowl. Mix again for 2-3 minutes until completely mixed and creamy.
- Add your ice cream to a freezer safe container (feel free to use the same one if it works for you) and freeze for another 1-2 hours, or until frozen through.
- Scoop, top with your favorite ice cream toppings, and enjoy! You can also blend this with coffee for a delicious pumpkiny morning boost!
Our September flavor of the month is coming up this week! Maple Apple Pecan Pie Granola, a naturally sweetened granola with bits of dried apple and roasted pecan pieces, this one is sure to get you in the mood for pie season!
Want a new furry friend? Want some awesome chow? Come see me at Petpalooza 2021 at Hull House in Lancaster!
The event runs from noon to 4PM, and I’ll be there slinging granola, including a special flavor made just for this event, Puppy Chow Granola! Inspired by the sweet treat named after the sweetest companions, toasted granola coated with natural peanut butter and dark chocolate, tossed with powdered sugar!
BBQ Sausage: Makes 5 Pounds
- 5 pounds ground chicken or pork
- 1 cup of your favorite BBQ rub
- 1/4 cup BBQ sauce (try our recipe!)
If making stuffed sausage, you’ll also need hog casings (read your sausage stuffers recommended size) and a sausage stuffer.
- Mix together your BBQ sauce, BBQ rub, and ground meat thoroughly, and allow the flavors to marry overnight in the refrigerator.
- The next day, assemble your stuffer according to manufacturers instructions.
- Soak your casing in cold running water for 5-10 minutes.
- Place your meat into the chamber of the stuffer, trying to get as little air into the chamber as possible.
- Giving yourself plenty of space, wet the stuffing tube and feed the casing onto the tube.
- Carefully press out any air that may have built up in the tube,then knot the end of your casing.
- Gently crank or push your stuffer to fill the casing with your sausage, you want them to be roughly 2 fingers thick in diameter, but play it by eye and make sure you don’t overfill the casing. Leave a little room for the change in pressure while twisting links.
- Add casings or meat as necessary for your machine.
- Once you’ve cased all of your sausage, twist into your desired length of links by pinching either end of your link and gently twirling in one direction. I generally make mine the length from my extended thumb to the tip of my pinky. (Think of the ASL sign for ‘Y’)
- At this point, you can carefully snip your sausage links apart.
- You can freeze your sausages to cook another time, or bake, grill, or pan sear them! Just remember to cook them to a minimum temperature of 165F.
Enjoy! I hope to have a video tutorial of sausage up soon, in the meantime there are many wonderful resources to learn the process of sausage making on the interwebs.
BBQ Sauce: Makes 2 Cups
- ¼ cup BBQ rub (see bonus recipe)
- ¼ cup Stock ( I use vegetable)
- ¼ cup Brown sugar
- ½ cup apple cider vinegar
- ½ cup Worcestershire sauce
- 1/3 cup molasses
- 2 cups ketchup
- Mix all ingredients in a small saucepan, simmer over medium low/low heat for about 30 minutes, or until it reaches your desired thickness.