Orange Almond Granola Sundae



Take it to me to take a quite possibly healthy snack option, and turn it into a dessert. I have made granola numerous times, it’s one of my favorite things to have around the house, but somehow I had never tried adding granola to my ice cream. WOAH. That was a rookie mistake.

I whipped this batch of granola up specifically for my little brother as he traveled across the country, trying to provide him with a healthy snack. Unfortunately, I lightly burnt the first batch, so I made him a second batch and kept the first batch for myself.

Then, in an effort to salvage this overly toasted and enormous batch of granola, I started throwing the granola over vanilla ice cream and adding a little drizzle of caramel granola. Yet again, Epic game changer.

I discovered this awesome concoction in May, and have since then been craving this divine granola sundae- ie a several month craving. That’s serious! Thus, I recreated this granola to share it with you, and hope you enjoy it as much as I do.

Brace yourself. You might just become addicted. 🙂




  • 1/3 cup brown sugar
  • 1/3 cup olive oil
  • 1/3 cup orange juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon cinnamon
  • 5 cups oats
  • ¾ cup Craisins


  1. Preheat the oven to 350˚ F.
  2. In a small sauce pot, combine the brown sugar, olive oil, orange juice, extracts, and cinnamon. Bring to a boil and stir until the sugar is dissolved.
  3. In a large bowl, pour the liquid mixture over the oats, and stir until the oats are evenly moist.
  4. Fold in the cranberries and transfer to a 9 x 13 inch baking pan.
  5. Bake for 17 minutes, and then turn the oven off. Leave the granola in the oven, and continue to let the granola crip up for an additional 20 minutes, stirring occasionally.
  6. Serve with yogurt, ice cream, milk, or eat just as is for a healthier snack!



Notes and Tips!:

  • Source: A Rented Kitchen
  • To make gluten free, simply use gluten free oats! To make vegan, throw over some vegan ice cream!
  • Like this recipe? Try these other delicious treats from ‘A Rented Kitchen’ (recipe link below!):


Caramel Delight Chocolate Covered Pretzels

Chocolate covered pretzels and Girl Scout cookies.  I’m pretty sure these are the world’s Achilles’ heel.  I mean seriously, have you ever heard someone say, “no, I don’t really want a thin mint,” or “actually, I’m just not a chocolate-covered pretzel person?”

I’ll answer for you- you haven’t. Ever.

For that reason, and because I’m a chocolate addict, when I stumbled upon this recipe I knew I had to make it immediately.  These long crispy pretzels are dipped in a layer of caramel, covered with a layer of milk chocolate, and sprinkled with toasted coconut. Aka they taste like Caramel Delight Girl Scout cookies! What more could you ever want?! Give these a try. Make them for the holidays, for your friends, for yourself….

You’re going to love them.


  • 1 10oz. package Pretzel Rods
  • 14 oz. package Caramel Candies (suck as Kraft Caramels), unwrapped
  • 2 tablespoons Water
  • 1 package semi-sweet chocolate chips
  • 2 cups shredded coconut, toasted


  1. Line 2 large baking sheets with a layer of aluminum foil
  2. Preheat the oven to 350 degrees.
  3. Spread a thin layer of coconut on a baking sheet and toast for no more than 5 minutes. The coconut can burn quickly, so pay close attention to it.
  4. Place the caramels in a medium size, microwave safe bowl, with the 2 Tablespoons of water.
  5. Microwave the caramels until smooth and melted in thirty-second intervals, stir slightly in between each.
  6. Melt the chocolate chips as desired. Candy chocolate can be melted in the microwave at 30-second intervals. However, I often prefer to melt the chocolate chips with a tablespoon or two of milk in a small sauce pot over medium low heat, stirring constantly. Remove to chocolate from the heat once the chips are melted, but continue stirring frequently.
  7. Assemble the pretzels one at a time.  Start by dunking the pretzel in the melted caramel, using a spoon to move the caramel up the sides until there is 1 inch- 1.5 inches of pretzel uncovered.
  8. Let excess caramel drip off, then immediately dunk the pretzel in the melted chocolate.
  9. Twist the pretzel some to allow excess chocolate to fall off.
  10. Sprinkle the pretzel rod with toasted coconut and place on the foil-lined baking sheet.
  11. Refrigerate the pretzels for 10 minutes to allow them to set.
  12. Enjoy!


  • Yield: 20-25 Pretzel Rods.
  • The original source for this recipe suggests putting the caramel and chocolate in tall glasses to dip them in instead of bowls. Use whatever you have! I found that a bowl and a spoon worked just as well for coating the pretzels.
  • Source: Leslie Green from The Hungry Housewife
  • If you like this recipe, try these delicious No-Bake Energy Bites or my favorite Double Chocolate Chip Brownie!


Baked Grapefruit

Hello world! Happy Friday! It has been a while since I have posted a simple fruit recipe, so I thought I would share one of my favorite ways to eat grapefruit with you today.  I grew up in Florida, and have vivid memories of having grapefruit with my meals, dusting the tops with a little bit of white sugar, just as my parents did.  In the winter however, my mom would often chose to bake our grapefruit for a warm sweet treat. Her tradition was a simple brown sugar sprinkle on top of each grapefruit half, however after perusing so many recipe websites and books, I have seen several adaptations to this southern classic!

In this recipe I spiced up my family’s tradition by adding honey and cinnamon.  Another technique you can try is drizzling agave, maple syrup, or vanilla on top, or even adding a sprinkle of cardamom, or a cherry in the center! Whatever method you chose to use- this recipe is the perfect way to jazz up your dinner, or fulfill the role of an excellent and healthy dessert!

Bon appétit!


  • 1 Grapefruits
  • 2 Tablespoon brown sugar
  • 2 teaspoons honey*
  • Sprinkle of cinnamon


  1. Preheat the oven to 400 degrees and line a small baking pan (a loaf pan or 8 x 8 inch pan) with aluminum foil.
  2. Cut the grapefruit in half. Using a paring knife, cut along the inside of the rind, gently separating the fruit from the outside skin.
  3. Use your paring knife to separate each triangle segment of fruit from one another- this can be tedious if you’re doing many at one time, but makes the eating process much more enjoyable!
  4. Drizzle each grapefruit half with a teaspoon of honey.
  5. Sprinkle the tops of the grapefruits with 1 Tablespoon of brown sugar – you may not need a full Tablespoon, or you may wish for more! However, 1 Tablespoon is a good starting place.
  6. Lightly sprinkle a little bit of cinnamon on top of the honey and brown sugar.
  7. Place the grapefruit halves in the aluminum foil-lined pan and bake for 15 minutes, or until warm all the way through and the brown sugar is slightly caramelized.
  8. Serve immediately and enjoy!

Notes and Tips!:

  • If you are vegan and abstain from honey, simply replace the honey with agave! Although agave does not have the same thickness that honey does, so you may want to use slightly less- it will run more.
  • Looking for more healthy fruit recipes? Check out my chocolate-covered banana bites and Graham Cracker Crumb Fruit dip!