I’m delighted to have a special guest pop in here today. She can’t stay long, since she’s off to work at the Blushing Rose Bakery. However, Eve Brannigan is sharing one of her favorite recipes. She loves to munch on this while she is baking, especially in the morning.
As some heard yesterday (I was shouting everywhere), A Magical Highland Solstice is now available for pre-order! For those that have missed a previous post, here’s the blurb:
Laird Cormac Murray has witnessed how love destroyed his own father after the death of his mother, and he vows to never take a wife. Yet, when he comes upon a bewildered lass traveling alone, he finds his heart will no longer listen to his mind. In the end, Cormac risks everything to claim the love of a woman not of his time.
Eve Brannigan loves helping others and baking. After winning a contest, she is stunned to learn that the Clan Murray has requested her assistance to cater to their guests during the holiday season. When a lost path in Scotland leads her to a handsome but gruff Highlander, Eve fights the temptation to allow love to enter her heart for the first time.
Can the Fae and the magic of the Yule season bring together two souls who have forsaken love? Or will tragedies from the past separate the lovers forever?
MM: Welcome, Eve! I’m so happy you could join us and share your recipe for Pumpkin Granola!
EB: Hello all! (Waving to everyone) Ooo…it smells wonderful in the tavern. I hope you enjoy the recipe. It’s that time of year at the Blushing Rose, so I’d better get going. I have a demanding boss.
MM: I believe most of us can relate to those types of bosses, Eve. Wishing you all the best, wherever your path may lead…
EB: Thank you! I’m getting anxious about the upcoming contest. So many plans and I still haven’t decided on my entries. Have a wonderful day everyone! (She dashes out the door)
Pre-order your digital copy at Amazon
See below for Eve’s special recipe!
Eve Brannigan’s Pumpkin Granola
3 cups old-fashioned rolled oats
½ cup sliced almonds
½ cup pecan pieces
1 ½ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1/3 cup plain pumpkin puree
½ cup maple syrup
3 tablespoons melted butter
1 teaspoon vanilla extract
Preheat oven to 300 degrees. Line a baking sheet pan with parchment paper or coat the pan with your choice of non-stick spray.
Place oats, almonds, pecans, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl. Stir to mix.
Combine pumpkin puree, maple syrup, butter, and vanilla. Stir well.
Add pumpkin mixture to oat mixture and combine well. Spread in prepared baking pan.
Bake 45 minutes, stirring every 15 minutes. Continue to bake for 10 more minutes, but be careful mixture doesn’t burn. Remove from oven and cool completely.
***Note: Feel free to substitute your own favorite nuts and/or dried fruit, especially cranberries.