Caramelized White Chocolate Truffles


Caramelized White Chocolate Ganache:

12 oz white chocolate

1/2 cup heavy cream


1 cup Purely Elizabeth Apple Cinnamon Pecan Oats

1/2 tsp cinnamon

2 tbsp maple syrup

1/2 cup caramelized white chocolate ganache

8 oz cream cheese

1/2 tsp vanilla


1/2 cup caramelized white chocolate ganache

1 cup Purely Elizabeth Vanilla Almond Butter Granola


Caramelized White Chocolate Ganache:

Preheat oven to 250∞F and place all the white chocolate on a baking sheet. Bake for 10 minutes and remove. Scrape all of the white chocolate with a spatula and re-spread it onto the pan. Repeat steps 2 and 3, five-six times until you get a nice caramel color.

After about 50-60 minutes, remove from the oven, scrape and spread until itís smooth and pours nicely. Pour into a small pot with heavy cream. Stir on low-medium heat, until fully combined. Remove from stove and allow to cool to room temperature.

Truffle Mixture:

Place oatmeal and cinnamon in a blender and blend until powdered. Add vanilla, maple syrup, cream cheese, and caramelized white chocolate ganache to the blender and blend until smooth. Scoop about a tablespoon amount of truffle mixture for each ball. Roll into balls and refrigerate until set.


Place granola in a plastic bag and use a rolling pin to crush into smaller chunks, then place in a bowl. Warm up caramelized white chocolate until runny again. Roll truffle balls into ganache, allow the excess to drip off and then roll into crushed granola. Refrigerate before serving.

Holiday Memory

When mom would let you stay up way past your bedtime, where you could spend countless hours baking away in the kitchen & then enjoy those cookies and hot cocoa with all your loved ones around the fire.

- Bernice Baran, founder and creator behind Baran Bakery

Cranberry Apple Walnut Bars


Crust and Crumb Topping:

2/3 cup coconut oil, softened

1/4 cup creamy almond butter

1/4 cup coconut sugar

2 tbsp maple syrup

1 1/2 cups Purely Elizabeth Original Granola, divided

1 1/2 cups gluten-free all-purpose flour

1/2 tsp baking soda

1/8 tsp salt


1 cup cranberries, fresh or frozen

3 cups peeled and diced apples

1/3 cup maple syrup

1/2 tsp cinnamon

1/8 tsp salt

1 tsp arrowroot starch


Preheat oven to 350F and line an 8-inch square baking pan with parchment paper. Beat coconut oil and almond butter in a large mixer bowl on medium speed until creamy. Beat in coconut sugar and maple syrup until combined.

Place 1 cup of granola in a food processor and pulse for 1 minute, until coarsely ground. Combine coarsely ground granola with gluten-free flour, baking soda, and salt in a medium bowl, whisking to combine. With the mixer on low speed, gradually add flour mixture; beat until fully incorporated and the dough comes together in large pieces.

Transfer 3/4 cup dough to a bowl and mix in remaining 1/2 cup granola with a fork until completely incorporated. Set aside to use as the crumb topping. Press remaining dough evenly into bottom of prepared pan. Bake crust for 14-16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.

For the filling, combine cranberries, apples, maple syrup, cinnamon, and salt in a heavy saucepan over medium-high heat. Bring mixture to a boil, stirring constantly until cranberries begin to split open. Reduce heat to medium-low and simmer for 5 minutes. Add arrowroot starch and cook for 1 minute, until fruit is tender and the juices are reduced and thickened.

Spoon filling over the cooled crust and sprinkle evenly with crumb topping. Bake for 30-32 minutes, until topping is golden and filling is slightly bubbly. Let cool completely on a wire rack.

Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.

Holiday Memory

Holiday baking is my absolute favorite, and I love holiday decorations - decorating the Christmas tree is my fave, and I love exchanging stockings with my family!

-Laura, recipe developer and photographer behind Tutti Dolci

Warm Apple Parfait with Mascarpone Cream + Granola


For the apples:

2-3 large granny smith apples, cored, cut into 1/3" wedges (~about 2 cups)

2 tbsp light brown sugar

1 tbsp fresh lemon juice

2 tbsp unsalted butter

mascarpone cream:

3/4 cup heavy whipping cream

1/4 cup mascarpone cheese, room temperature

1 tbsp confectioner's sugar

1 tsp pure vanilla extract

For serving:

Salted caramel, homemade or store-bought

1/4 cup Purely Elizabeth Cinnamon Peanut Butter Grain-Free Granola


n a medium bowl, toss together apple slices, brown sugar, and lemon juice. Heat butter over medium-high heat until melted, then add apple slices. Cook until soft, about 5 minutes, stirring occasionally. Meanwhile, whip heavy cream in the bowl of a stand mixer until still peaks form.

In a separate large bowl, whisk together mascarpone, confectioner's sugar, and vanilla extract until very smooth. Gently fold whipped cream into mascarpone until well incorporated.

To serve, spread a little mascarpone cream on each plate, then top with a spoonful of sauteed apples. Drizzle each serving with about 1-2 tsp salted caramel, then serve with additional mascarpone cream. Sprinkle Purely Elizabeth Granola on top. Serve immediately.

Holiday Memory

Thanksgiving is my all-time favorite holiday, but not just because of the food. It’s about celebrating what you have.

-Ari Lang, food photographer, stylist, and recipe developer at Well Seasoned

Caramel Apple Crumble Pie


Pie Crust (Makes 2):

2 cups all purpose flour, unbleached

2 tbsp granulated sugar

12 tbsp unsalted butter, frozen

6ñ8 tbsp water, ice cold

1/2 tsp kosher salt

1 egg, optional for egg wash

Caramel Apple Filling:

9 small Granny Smith apples, peeled, cored and thinly sliced

2 tbsp flour

2 tbsp cornstarch

1/2 cup light brown sugar

1/4 cup granulated sugar

2 tsp ground cinnamon

1 tsp nutmeg

1/4 tsp salt

1 tsp lemon juice

1/2 store bought caramel sauce


1 1/2 cup Purely Elizabeth Original Granola

1 tbsp unsalted butter


Add 4-8 tbsp of water (beginning with the smaller amount) and continue mixing until the dough comes together. Add more water if needed, one tbsp at a time. Form the mixture into a ball and wrap in plastic. Refrigerate for at least 30 minutes, but preferably overnight.

Preheat the oven to 425F. Remove the dough from the fridge and divide in half. Flour your countertop or work surface and rolling pin. Roll the dough out to fit a 9î pie pan, and to about 1/8" thick. Place the crust in pie plate by wrapping it around the rolling pin and unrolling over dish. Fit the dough into the bottom and sides, and tuck in excess dough.

Freeze for 20 minutes, it helps the pie hold its shape while cooking. When ready to bake, use a fork to poke holes in the base to prevent air bubbles. Option to beat 1 egg and lightly brush the top crust. Bake the pie for 15 minutes. Reduce the temperature to 350F and bake for 40-45 minutes, until pie crust is golden brown and the filling is bubbly. Remove from the oven and allow to cool completely before serving.

Combine all ingredients (except the caramel sauce) in a large bowl and mix until fully incorporated. In a large skillet, melt 2 tbsp of unsalted butter over medium-low heat. Add the apple filling mixture and cook for 10 minutes until apple soften. Transfer to baked pie crust and drizzle caramel sauce as you go.

Place the granola in a plastic bag and crush using a rolling pin. In a large skillet melt the butter over low heat. Add the granola and toast for 1 minute.

Assemble the pie:

Add the granola topping to the apple filling. Cover the pie with foil and warm for 8-10 minutes, just before serving. Serve with vanilla ice cream and drizzle caramel on top. Enjoy!

Holiday Memory

To me, the holidays are all about aromas and flavors - from cinnamon and dulce de leche, to our Quesillo and Ponche Crema - tastes that defined my childhood. Our Venezuelan traditions, full of joy and music, always makes me feel at home no matter where I spend them.

-Rosana Machiela, photographer, food stylist, recipe developer & founder of Yoga of Cooking

Salted Caramel Brownies with Chocolate Granola Crust


For the Crust:

1 1/4 cups Purely Elizabeth Chocolate Sea Salt Granola

1/4 cup light brown sugar

1/4 cup all purpose flour

(For a gluten-free option, use a gluten-free flour and add 1 tsp xanthum gum to the flour)

6 tbsp unsalted butter, melted

For the Brownie:

4 oz dark or bittersweet chocolate, chopped

3/4 cup (12 tbsp) unsalted butter

1/4 cup unsweetened cocoa powder

1 cup granulated sugar

3/4 cup light brown sugar, packed

2 eggs, room temperature

1 1/2 tsp vanilla

1 1/4 cups all purpose flour

1/4 tsp kosher salt


Crust directions:

Preheat oven to 350F. Grease the bottom and sides of a 9 x 9-inch baking pan and line with parchment paper. Set aside. In the bowl of a food processor, combine the first three ingredients and pulse until the mixture resembles course crumbs. Add the melted butter and pulse several times to combine.

Spoon the mixture into the bottom of the prepared pan and use your hands or the back of a measuring cup to pat the mixture gently down until flat and level. Bake for 8-9 minutes. Remove from oven and set aside to cool slightly while you make the brownie batter.

For the Brownies:

In a medium saucepan, add the chopped chocolate and butter. Stir over medium low heat until completely melted and smooth. Remove from heat. Add the cocoa powder and stir until well combined. Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment. Add granulated sugar and brown sugar and beat on low to medium speed until combined. Add eggs, one at a time, mixing well with each addition. Add vanilla. Increase the speed to medium high and mix for 2-3 minutes.

Stir together flour and salt in a small bowl. Add the flour to the chocolate and egg mixture and beat on low speed until a few streaks of flour remain. Remove the bowl from the mixer and use a rubber spatula to gently fold in any remaining bits of flour.

Pour the batter into the pan with the prepared crust and use an offset spatula to level the top. Bake for 30-35 minutes or until a toothpick inserted near the center of the pan comes out with a few crumbs remaining. Do not over bake the brownies as they will continue to bake a bit once removed from the oven. Cool the brownies on a wire rack for 2 hours before cutting. Drizzle with caramel and melted chocolate and top with flakey sea salt if desired.

Holiday Memory

For me, the holidays are all about gathering around a table filled with good food, great friends and plenty of chocolate!

-Heather Mubarak, sweets maker, picture taker and blogger behind Browned Butter Blondie