Celebrating Food, Family & more with Amy Tobin - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Celebrating Food, Family & more with Amy Tobin

Spicy Brown Sugar and Pumpkin Granola
Makes about 5 cups

Dry ingredients:

  • 3 cups rolled oats
  • 1/2 cup sliced almonds
  • 1/2 cup walnuts, chopped
  • 1/2 cup pecans, chopped
  • 1/2 cup coconut flakes
  • 1/2 cup dates, chopped
  • 2 tablespoons pumpkin pie spice
  • 1/2 teaspoon ground cloves
  • Pinch of salt

Wet ingredients:

  • 3 tablespoons canola oil
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract

Preheat oven to 325º F. Line a rimmed baking sheet with parchment paper or silpat.
In a large bowl, combine all dry ingredients; mix well.
In a small bowl, whisk together wet ingredients.
Combine wet with dry ingredients; mix until well coated and combined.
Spread mixture out onto baking sheet, creating an even layer.
Bake 40 minutes, stirring every 10 minutes, until golden brown.
Cool in the pan on a rack for 20-30 minutes.
Store in an airtight container.

Sparkly Lemon Ginger Sandwich cookies
Makes about 4 dozen sandwich cookies

Ginger Cookies:


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup(1 ½ sticks) butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 Tablespoon water
  • 1/4 cup molasses
  • 1/4 cup Sugar Crystals (larger sugar for finishing)

Lemon Filling:

  • 1 1/2 Tablespoons finely grated lemon peel
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 cups (packed) powdered sugar

Preheat oven to 350ºF.
Whisk together flour, ginger, cinnamon, cloves, baking soda and salt; set aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Beat in egg. Stir in water and molasses.
Add flour mixture and mix on low until a soft dough forms.
Use a 1/2 -inch scoop, portion dough into cookies. Roll cookies in the sugar crystals. Place cookies 2-inches apart on an un greased cookie sheet.
Bake 7-9 minutes or until edges are firm. Cool completely on baking sheets on cooling racks.
To Make Filling: In the bowl of an electric mixer, beat filling ingredients on medium speed until combined.
To Assemble: Using a small offset spatula, spread approximately ½ teaspoon of filling on half a cookie, sandwich the other half to form a ball. Store in an airtight container.

Smoked Bourbon Paprika Nuts


  • 1/3 cup dark-brown sugar
  • 2/3 cup white granulated sugar
  • 1½ teaspoon kosher salt
  • 1¼ teaspoon Bourbon Smoked Paprika
  • 1 pound raw unsalted pecan halves
  • 1 egg white, room temperature
  • 1 Tablespoon water

Preheat oven to 300 degrees.
Mix sugars, salt, and smoked bourbon paprika, making sure there are no lumps; set aside.
Beat egg white and water until frothy but not stiff. Add nuts, and stir to coat evenly.
Sprinkle nuts with sugar mixture, and toss until evenly coated.
Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper.
Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool.
When completely cool, pour the nuts into a bowl, breaking up any that stick together.

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