Orange Almond Granola Sundae

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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. 🙂

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Ingredients:

  • 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

Directions:

  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!

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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!):

 

Homemade Peach Cobbler

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As I wrote in my last post (Healthy Peach Cobbler Oatmeal), my family just picked peaches. Knowing me, and knowing that we just picked peaches, you had to know this cobbler was coming! I tried to be healthy by starting out with the cobbler oatmeal, but let’s be honest, the true cobbler was where my heart really was!

I have never made a cobbler, so this was a new experience for me! I took some time researching a variety of recipes.  I found dozens of delicious-looking cobbler recipes, but what I was missing time after time, was that delicious streusel topping you often get on top of a good apple crisp (or my all-time favorite sweet potato casserole!). Thus, I added a streusel topping, and let me tell you what, it made all the difference.

The soft warm peaches, the perfect golden brown crust, a little sweet and crunchy streusel topping- mmmmm mmmm MMM! Tastes like vacation already.

In the one-week my family vacationed in New York we went through not one, but two of these cobblers. That had a little something to do with the fact that my father is always trying to cover something warm with a little ice cream (Man of my own heart), as well as the pressing reality that we had an entire bushel of peaches to finish in 5 days.

Thus, I present you with a scrumptious, vacation inspired, New York summer, fresh, streusel-topped cobbler. I hope you’re able to share it with your family, and maybe a little vanilla ice cream too 🙂

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Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • ½ cup brown sugar
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 4-6 cups fresh peach slices, rinsed and cut into small chunks
  • 1 tablespoon lemon juice
  • 2 cinnamon sticks
  • ½ cup oats
  • ½ cup brown sugar
  • ¼ teaspoon nutmeg

Directions:

  1. Preheat the oven to 375˚F.  While the oven preheats, place one stick of butter in a 13 x 9 inch baking dish, and melt in the preheating oven.
  2. In a medium-sized bowl, combine the flour, white sugar, baking powder, and salt, mix well.
  3. Add the milk and vanilla to the dry mix, stirring just until the wet ingredients are moist. Set aside.
  4. Combine the brown sugar, peach slices (with peach juice), lemon juice, and cinnamon sticks in a large saucepot, and bring to a boil over high heat.  Allow to boil for 5 minutes (this allows the cinnamon flavor to blend into the peaches), stirring regularly.
  5. Pour the batter over the melted butter (do not stir).  Remove the cinnamon sticks from the peach mixture, and then spoon the peaches and their liquid over the batter.
  6. Bake for 10 minutes.  In the meantime, whisk the oats, brown sugar, and nutmeg together in a small bowl.
  7. Remove the cobbler form the oven and sprinkle the oat streusel topping over the peaches.  Bake for another 10-15 minutes, or until cooked all the way through and light brown on top.
  8. Serve warm or cold (optional: with vanilla ice cream!). Enjoy!

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Notes and Tips!:

  • Adapted form: Southern Living Magazine, June 1997
  • If you like this recipe, check out these other delicious summer treats from ‘A Rented Kitchen!’ Click on the links below for the recipe!:

Ice Cream Sundae Icebox Cake

Birthdays are associated with a lot of traditions. There are often gifts, maybe a party, frequently balloons, and always a cake.  In my case, my lovely mother always prepared my birthday cake- which was either a cheesecake or a chocolate sheet cake. My younger brother however, year after year insisted on making his own birthday cake, and year after year, this is the cake he chose.

This ice cream sundae icebox cake is a simple recipe, but addictively delicious. You can choose whatever flavor of ice cream you prefer, or even do a few flavors of ice cream! The key to this recipe is preparing the cake in time for it to freeze for an hour or more before serving, however, once prepared it is an excellent dish to serve at parties or for big gatherings.  I recently made it for a potluck dinner and made a small Mint chocolate chip version and a brownie batter version using two different flavors of ice cream. They were both delicious! Have fun making this recipe your own! Who knows, it may become a family tradition in your home as well.

Ingredients:

  • 1 tub of ice cream
  • 1 tub of cool whip, thawed
  • 1 glass of hot fudge sauce
  • 1 container of Shell Miracle Sauce (I prefer Chocolate!)
  • 1 package of Oreos
  • 1 tsp Crisco

Directions:

  1. Remove the filling from 2-3 sleeves of Oreos, discarding the cream. Divide the Oreos into 3-4 groups.  Blend each group of Oreos in a blender until thoroughly crushed.
  2. Rub a thin layer of Crisco on the bottom of a 13 x 9 inch pan. The sides of the pan do not need to be greased, only the bottom. (this helps the oreo crust stick)
  3. Press the crushed Oreos into the bottom of the pan, evenly distributing.
  4. Remove the lid on a jar of hot fudge sauce and microwave for 30 seconds. Evenly drizzle the sauce over the oreo crust, trying to cover as much of the oreo layer as possible. Be careful if smoothing out the hot fudge so as not to disturb the loose oreos!
  5. Place the pan in the freezer for 20 minutes to help solidify the crust and hot fudge layer.
  6. Remove the pan from the freezer and spread 1 inch – 1.5 inches of your desired ice cream flavor on top of the crust. Use a spatula to press the ice cream into the corners and to smooth it across.
  7. Drizzle a layer of Shell Miracle Sauce over the ice cream and freeze for another 20 minutes.  (Reserve some of the Shell Sauce to drizzle on top of the cool whip!)
  8. Spread a layer of Cool Whip on top of the frozen Shell chocolate sauce (usually .5 – 1 inch thick).  Drizzle with the remaining Shell sauce.
  9. Freeze for at least an hour before serving. Store covered and in the freezer until ready to serve. Enjoy!

Notes and Tips!:

  • Yield: One 13 x 9 inch pank
  • This dish will keep for several days! Store it either in a Tupperware, or in the 13 x 9 inch pan, covered with aluminum foil or saran wrap.
  • Feel free to decorate/ add to this simple recipe in any way you like. Below is  a photo of the version my brother makes-  can there ever be too many oreos?
  • Source: A Rented Kitchen family tradition