Posted in What's New?

October Flavor of the Month!

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.

Posted in Recipes

Berry Hibiscus Refresher

I’m not quite ready to let summer go just yet, so I whipped this up for a little taste of sunshine on this rainy day. This drink makes both a delicious non-alcoholic cocktail and a nice sunny pick-me-up.

Berry Hibiscus Refresher: Makes 1

  1. Muddle your sugar cube in a dash of hot water, and stir until dissolved.
  2. Add in your strawberry shrub, lemonade, and tea.
  3. Stir, then top with sparkling water.
  4. Carefully add in your frozen berries, stir once, and enjoy!
Posted in Recipes

Granola Cups

A great meal prep breakfast for the kids, and a great non-traditional way to enjoy granola!

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.

  1. In a medium bowl, mix together all of your dry ingredients.
  2. In a separate medium bowl, whisk together your eggs, milk, syrup, vanilla, and applesauce until thoroughly combined.
  3. If using, add your chopped apples to the wet mixture.
  4. Add your dry ingredients to your wet ingredients and mix well.
  5. 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.
  6. Bake for 30 minutes, rotating your pans at the 15 minute mark to promote even baking.
  7. Once fully baked, allow them to cool completely at room temperature.
  8. Meal prep them out into containers or add to an airtight container and store.
  9. Enjoy!
Posted in Recipes

No-Churn Vegan Pumpkin Ice Cream

‘Tis the season! This is a super easy recipe, no ice cream maker needed! You can do this by hand, but an electric mixer will make this easier on you.

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
  1. 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.)
  2. Add in your sugar and beat until just combined.
  3. Add in your remaining ingredients, mixing thoroughly.
  4. 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.)
  5. Remove your partially frozen ice cream and return to the bowl. Mix again for 2-3 minutes until completely mixed and creamy.
  6. 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.
  7. Scoop, top with your favorite ice cream toppings, and enjoy! You can also blend this with coffee for a delicious pumpkiny morning boost!
Posted in What's New?

Petpalooza 2021

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!

Posted in Recipes

BBQ Sausage

Juicy, delicious, sweet and savory! If you don’t want to make stuffed sausage, feel free to make the mix and use it as a ground sausage!

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.

  1. Mix together your BBQ sauce, BBQ rub, and ground meat thoroughly, and allow the flavors to marry overnight in the refrigerator.
  2. The next day, assemble your stuffer according to manufacturers instructions.
  3. Soak your casing in cold running water for 5-10 minutes.
  4. Place your meat into the chamber of the stuffer, trying to get as little air into the chamber as possible.
  5. Giving yourself plenty of space, wet the stuffing tube and feed the casing onto the tube.
  6. Carefully press out any air that may have built up in the tube,then knot the end of your casing.
  7. 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.
  8. Add casings or meat as necessary for your machine.
  9. 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’)
  10. At this point, you can carefully snip your sausage links apart.
  11. 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.

Posted in Recipes

BBQ Sauce

Slather on anything and everything!

Ribs, chicken, vegetables, your neighbor, beans, a flip flop, etc!*

It’s generally advised to only put on things that are safe/Legal to eat. Try not to torment your neighbors.

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
  1. Mix all ingredients in a small saucepan, simmer over medium low/low heat for about 30 minutes, or until it reaches your desired thickness.
Posted in Recipes

French Toast Jammer Bake

A good way to add sweetness and a pop of fruit to your french toast, and great for meal prepping! It’s also a good way to use up bread that’s going a little stale.

French Toast Jammer Bake: Makes 4-5 Jumbo Cups

  • 1/2 loaf bread of choice, cut into cubes (we used whole wheat)
  • 1/4 cup jam of choice (we used blackberry for this batch)
  • 2 eggs or egg substitute (we used 1/3 cup plant based egg)
  • 1/4 cup milk of choice (we used oat milk)
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla
  1. Preheat your oven to 350F.
  2. In a large bowl, whisk together your jam, eggs, milk, cinnamon, and vanilla.
  3. Toss the cubes in the mixture, stirring to coat evenly.
  4. Grease a jumbo muffin pan, and spoon about 1/4 cup – 1/3 cup of the bread into each cup.
  5. Bake for about 30 minutes, rotating your pan after 15 minutes to promote even baking. (Tip: You can use a regular muffin pan, just reduce the amount in each cup and keep an eye on your cooking time, it’s likely you’ll need a little less time in the oven, about 15-20 minutes.)
  6. Allow to cool slightly, then serve warm. (Or if making ahead of time, let them cool completely and store in the fridge.) Try with maple syrup or whipped cream!

Just a quick note: I’ve found the best way to remove them from the pan is to carefully run a rubber spatula around the outside of the bake and then scoop from the bottom.

Enjoy!

Posted in What's New?

New Flavor Alert!

⚠️ NEW FLAVOR ALERT ⚠️

The brainchild of our younger resident taste-tester, we present to you, Ice Cream Sundae Granola!

Cocoa based granola, rainbow sprinkles, with a dried cherry on top. Vegan and nut free, perfect for sprinkling on an actual sundae.