Purely Winter Magazine | 2019

DECEMBER, 2019

PURELY WINTER a purely elizabeth publication.

COCKTAILS + DESSERTS Embrace the 80/20 rule this holiday season

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THE PURELY HOLIDAY GIFT GUIDE A GLUTEN-FREE, PLANT-BASED PUBLICATION

the holiday issue

This season, we are fully embracing the 80/20 rule. It’s hard not to when our calendars are filled with cocktail parties and friendsgivings. The 80/20 rule is a rule that I feel very strongly about and serves as one of the four pillars of Living Purely that Purely Elizabeth was founded on. The theory behind it is that life is about balance and you should never feel guilty for indulging.

After all, health and wellness is never checked off a list. It’s a journey that we make the choice to strive towards every day. The key to thriving on that journey is developing good habits that we stick to. A sustainable routine requires realistic expectations, flexibility and allowing yourself to live in the moment and enjoy experiences. It’s not about diets, it’s about a way of life. That way of life includes practicing self love, moderation and doing what makes you happy.

So go ahead, reach for that cookie, enjoy a cocktail + have a purely wonderful holiday season.

T

Copyright © 2019 by Purely Publishing, Inc.

purely holiday

GIFT GUIDE

Patagonia Jacket $179

Slip Sleep Mask $50

Dr. Barbara Sturm Hyrdating Face Mist $95

FOR HER

Rag & Bone Bucket Bag $695

Marc Fisher Ankle Boot $249

Theragun Massage Tool $599

CB2 Dart Board $399

FOR HIM Patagonia Insulated Flannel $169

Topo Designs Rover Pack $139

Cole Haan Leather Boot $220

FOR THE HOME

Juniper Ridge Sage Bundle $14 Cedar & Hyde Stoneware Dog Bowl $315

The Sill Fiddle Leaf Fig Bundle $51

Brooklinen Cashmere Sheet Set $279

Hawkins New York Throw $195

Chalait Tea Bamboo Whisk $16

YETI Crossroads Backpack $199

Drybar Gift Certificate

Jason Wachob, Founder + Co-CEO of mindbodygreen At the moment I’m in love with all things YETI - the latest being their Crossroads Backpack. It’s amazing for travel and extremely comfortable.

Amanda Baldwin, President of SuperGoop I’ve been known to swear by a good blow out and a relaxing facial as my 1-2 punch for self-care. Drybar and Heyday are my two favorites.

Calm Yourself $212 +

Dr. Will Cole, leading functional medicine expert + author The Calm Yourself pack with 3 personally curated supplements all designed to work synergistically to support healthy inflammation levels and promote relaxation.

@taylorewebb

@thevegansix

@astepfullofyou

insta

FAMOUS

@bearnecessities___

A FEW OF OUR FAVE INSTAGRAM CREATIONS TOO PRETTY NOT TO SHARE @hannahharvestinghealth

@feastingonfruit

@bethandfood

@fitandwellmedgal

WHAT’S IN YOUR FRIDGE? Erin Foster is a comedy writer, Head of Creative at Bumble and an advisor for the new interactive home gym, Mirror. As an advocate for self-care, Erin believes taking time for yourself should go beyond getting a facial ... First step, stocking your fridge with nothing but the good stuff.

FAVORITE PURELY ELIZABETH SNACK?

WHAT INSPIRES YOUR COOKING?

Original Granola! I eat it almost every day as a cereal with almond milk.

Healthy recipes that are full of flavor.

BEVERAGE? Bev Canned Rose (I like to drink on the run).

STAPLE ITEM IN YOUR FRIDGE? ​Three Trees Almond Milk. I put it in my granola!

GO-TO DISH TO COOK FOR TWO? These Whole 30 chicken meatballs, which are amazing.

SOMETHING YOU DON’T MIND SPLURGING ON?

KITCHEN APPLIANCE ALWAYS ON-HAND? ​Non-aluminum based pots and pans.

FAVORITE HOLIDAY DESSERT TO MAKE? Key lime pie.

NEWEST FOOD TREND YOU ARE CURRENTLY LOVING? ​ maranth grains, which are packed A with antioxidants and protein.

GUILTY PLEASURE? McConnell’s Chocolate Chocolate Chocolate Ice Cream

Paying more for everything to be organic.

THRIVE PURELY

PURELY CHATTING With Gwen Dittmar, Energy Healer + Breathwork Guide

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INSPIRE PURELY

While I was at Mind Body Green’s Revitalize this year, I got the chance to connect with energy healer and breathwork guide, Gwen Dittmar. With the holiday season finally here, we chatted about the importance of shifting your mindset for the new year and learning how to heal your body from within.

What inspired you to get into this line of work?

I was always a seeker, a sensitive, an empath, even as a young child. I was first inspired to help others when I was sick as a teenager and the doctors could not determine what was happening in my body. I felt alone and frustrated as well as determined to heal and use my experience to help others.

I studied Deepak Chopra, Wayne Dyer, Louise Hay. I learned by reading consciousness and spirituality books and experiencing a near death.

I studied psychology and nutrition in college thinking I would pursue a PhD. But once I graduated, I realized I had school loans I needed to pay. So, I worked at an eating disorder clinic and then started working at University of Pennsylvania Department of Psychiatry and Immunology research. I met a doctor who was also consulting with pharmaceutical companies. I became interested in the work she was doing and went back to school for pharmaceutical development while working.

I ended up staying in the field of research and then project management, monitoring, and auditing within pharmaceutical and biotech companies for 17 years. A part of me enjoyed the work but there was still a part of me that sensed more and was seeking more.

When I moved to California, I discovered a Masters in Spiritual Psychology and through that program came full circle to helping people with the mental, emotional, physical, spiritual, and energetic levels of consciousness. I coached clients on the weekends and evenings for 10 years before I left to do coaching and guiding work full time.

How would you explain breathwork for those not familiar with this practice?

Breathwork is a practice of working your breath so that you are able to release energy that is not yours and open to all of your inherent energy and universal life force. I love

Breathwork because it gives the executive functioning part of your brain something to focus on, while the primal part of your brain can bypass the mind and enter a different state of consciousness. This practice allows individuals to heal, release, and open in ways they never have experienced through traditional talk therapy, and even coaching.

What are some of the biggest health benefits your clients have noticed since practicing breathwork?

I have seen clients experience reduced stress, tension or constriction, feelings of openness, love, peace, gratitude, clarity,

and connection. I have also seen clients release trauma and mental, physical and emotional blocks. Clients release of anxiety, depression, fear, grief and/or anger. I have also seen clients access unconscious memories relevant to your healing, deeper states of consciousness and inspiration. Clients experience downloads about creativity, work, businesses, finances, relationships, and health conditions. I have also seen clients shift from who they thought they were, or they were supposed to be, and step into being who they truly are.

What has been the most fulfilling part of your work?

The most fulfilling aspect of my work is seeing clients awaken and thrive, discover who they are, what their purpose is, and what they are doing here on earth, and being able to be in that purpose in work, relationships, health, and life.

How would you describe your wellness philosophy?

I believe wellness comes from mental, emotional, physical, spiritual, energetic levels of consciousness, loving all parts of yourself, living and following your heart while being grounded and practical.

How do you destress during the busy holiday season?

I assess what is really necessary so that I don’t need to destress, to be proactive and choosing how I want to live my life.

There are a lot of things that we feel pressure to do around the holidays, including gifts, cards, parties, activities, tasks. I also support myself by honoring the season rhythm, it is a time of slowing down, of reflecting, of darkness and cold.

It is a time that invites us to go within versus what our society pressures us to do, which is going out and being busy.

I know we’re both believers in the 80 / 20 rule. As a mother and role model to your kids, how do you practice this in your daily life.

I whole heartedly agree with 80/20 rule. I used that rule when starting my business, when healing old perfectionism, and now within my work and business, working with clients, parenting my children. Perfectionism is an operating system that doesn’t exist and sets us up for failure. I was able to heal perfectionism and the undercurrent of shame, by doing tasks that felt too stressful or too scary 80% versus 100%.

I’ve been able to create so much more, and share so much more, and it not have to be perfect. I’ve been able to share that application with my children for their own emotions, thoughts, physical bodies, hobbies, new skills. I support my clients in using 80% shifts and changes, and within

New wellness trends are popping up daily. What is one that you swear by?

I swear by Breathwork. I have engaged in so many forms of wellness, meditation, yoga, kundalini, consciousness, spirituality. But I feel that Breathwork is going to be a trend that will grow and expand because it is your breath, your energy, your energy centers, and your heart and soul.

Connect with Gwen: www.gwendittmar.com Intagram: @gwencoach

Woolwich Goat Brie

Cypress Grove Midnight Moon

Carr Valley Black Sheep Truffle

BUILDING THE BRIE-YONCE OF CHARCUTERIE BOARDS STEP 3: THE GOODS Charcuterie boards are essential to any good party or gathering. The gorgeous presentation and variety of flavors makes it a crowd pleaser and a wonderful way to get people mingling. When looking at a beautifully-prepared board, it can seem intimidating to recreate; but, with the right ingredients and tips, you will be a charcuterie pro in no time.

Vermont Creamery Bijou

LaClare Goat Smoked White Cheddar

STEP 1: THE ACCESSORIES The most important part of the charcuterie board is, well, the board! We went with a rectangular board but a circular one is a great option. We also went with wood but a marble board is a beautiful way to create a more elegant look. Using a large board will not only give you the space to fit all of the food, but it will also keep you from having to replenish. Once the board has been made, your job is done!

Lastly for accessories, you will need a set of cheese knives and an assortment of small bowls and jars for the various extras. We like using mix and matched bowls for an eclectic look.

STEP 2: THE ASSEMBLY The best way to think about building your board is to balance the board with salty and sweet and hard and soft. A good plan is to have 3-4 different flavor combinations on the board. To build the base of your flavor profiles, choose 3-4 cheeses.

CHEESES 1 Soft (brie, goat, camembert) 1 Stinky (bleu, gorgonzola, roquefort) 1 Semi-hard (cheddar, gouda, gruyere) 1 Hard (parmesan, asiago, pecorino) MEATS Salami Prosciutto Cured Sausage SPREADS Fruit Jam Honey Olive tapenade Stone Ground Mustard OLIVES Green Stuffed Kalamata EXTRAS Nuts (Marcona Almonds, Macadamia) Pickled veggies (Peppadew peppers, pickles) Figs Grapes Berries CRACKERS/CARB CARRIER Purely Elizabeth Original Granola Bars Raincoast Crisps Water crackers Parmesan crisps

cocktails + cookies

Five dessert and cocktail pairings because trust us — they’re a match made in heaven. We took a few classic recipes and put our purely-twist on them to make it a holiday to remember! What better way to gather with friends and family than with an array of delicious and flavorful desserts + cocktails.

CHOCOLATE CRINKLES

CRAN-ROSEMARY SPRITZER

Gluten-Free

Serves: 4

1 cup gluten-free flour 1/2 cup unsweetened cocoa powder 1 tsp baking powder 1/4 tsp salt 3/4 cup coconut sugar 1/4 cup coconut oil 2 large eggs 1 tsp vanilla extract 1 cup powdered sugar, for coating the cookies

CRAN + ROSEMARY SYRUP 6 sprigs rosemary 1 cup fresh or frozen cranberries 1/4 cup coconut sugar

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.

In a separate bowl whisk coconut sugar and coconut oil until mixture is light and fluffy. Add in the eggs and vanilla, beating on medium-low speed until combined. Then gradually fold in the flour mixture, and beat on medium-low speed until combined. Place dough in bowl and chill in fridge sealed with plastic wrap.

Refrigerate for 1-2 hours.

Once you’re ready to bake the cookies, preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Fill a small bowl with the powdered sugar. Remove dough from refrigerator and form the dough into 1” round balls. Dip each dough ball in the powdered sugar until it is completely covered on all sides, and then place them 2 inches apart on the prepared baking sheet.

Bake for 10 minutes. Cool completely before eating.

FOR SERVING: 2 oz fresh lemon juice 1 oz Campari 12 oz Champagne or dry sparkling wine FOR GARNISH: rosemary sprig For the syrup, cook rosemary, cranberries, sugar, and 1/4 cup water in a small saucepan over low, swirling pan occasionally, just until sugar is dissolved and cranberries have released their color, 8-10 minutes (do not reduce liquid).

Strain into a measuring cup and let cool.

Combine 1 oz cran-rosemary syrup, 2 oz lemon juice, and 1 oz Campari in an icefilled cocktail shaker. Shake and strain into a glass and top with 3 oz Champagne; garnish with a sprig of rosemary.

ALMOND BISCOTTI WITH PEPPERMINT

minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate.

Grain-Free, Gluten-Free

Melt chocolate in the microwave using 15 second increments and stirring after each increment until completely melted. Dip biscotti and sprinkle with crumbled peppermint.

Allow chocolate to set in the refrigerator or freezer before serving.

2 cups blanched almond flour 1/4 cup tapioca flour 1 tsp baking powder 1/2 tsp salt 2 tsp coconut oil 1/3 cup maple syrup 1 tsp vanilla extract 1/2 tsp almond extract 1/2 cup dark chocolate chips peppermint crumbs for topping Preheat oven to 350°F. Line a loaf tin with parchment paper and set aside.

Whisk the almond flour, tapioca flour, baking powder and salt together in a large bowl. Using 2 forks, cut in the coconut oil until the mixture is crumbly. Set aside.

In a medium bowl, whisk the maple syrup, vanilla and almond extract together. Pour into the flour/butter mixture and gently mix together. The dough will be wet. Turn dough into loaf tin.

Bake for 30-35 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.

Allow to cool for 10 minutes. Once the slab is cool enough to handle, cut into 1” thick slices. Set slices cut sides upright, 1 inch apart on a baking sheets. Return to the oven to continue baking for 10 minutes. Turn biscotti over and bake other side for 10 minutes or until biscotti starts to get browned around the edges. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5

MEXICAN HOT CHOCOLATE Inspired by Bon Appétit Serves: 4 3 cups oat milk 3 tbsp crushed cinnamon sticks 6 oz semisweet chocolate chips 3 tbsp coconut sugar 3/4 tsp vanilla extract pinch of kosher salt 1/4 tsp cayenne powder FOR GARNISH: whipped cream (optional, we recommend a homemade coconut whipped cream) dark chocolate shavings Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and 1/4 tsp cayenne powder. Continue cooking, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Garnish and serve immediately.

CRANBERRY ORANGE CAKE Gluten-Free CAKE INGREDIENTS: 3 cups gluten-free flour 1 tbsp baking powder 1/2 tsp salt 1 cup unsalted butter, at room temperature 2 cups coconut sugar 4 eggs, at room temperature 2 tsp vanilla extract 1 cup plant-based milk 2 1/2 cups fresh or frozen cranberries zest of one orange

ORANGE CREAM CHEESE FROSTING: 18 oz cream cheese, at room temperature 1 cup unsalted butter, at room temperature 3 tsp vanilla extract 1 1/4 cup coconut sugar 1 1/2 tbsp orange juice 3 1/4 cup powdered sugar or xylitol SUGARED CRANBERRIES: 2 cups coconut sugar 12 oz fresh cranberries

Prepare three 8-inch cake pans by spraying with non-stick cooking spray and lining the bottom with parchment paper. Preheat oven to 350°F. Sift or whisk together flour, baking powder, and salt. In the bowl of a stand mixer (or with a hand mixer), beat the butter until soft and pale yellow, about 1-2 minutes. Add the sugar and beat on medium until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract. With the mixer on low, add the flour and milk in alternating additions, finishing with the flour. Do not over-beat. Coarsely chop the cranberries or pulse a few times in a food processor. Stir into the cake batter along with the orange zest. Divide batter into prepared cake pans and shake slightly to level. Place on middle oven rack and bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool in cake pan for five minutes then remove from pan and transfer to a wire rack. Remove parchment paper round and let cool completely.

CREAM CHEESE FROSTING: Combine the cream cheese and butter in a large bowl and beat on medium until smooth. Add the vanilla extract, coconut sugar and orange juice. Beat on medium until combined. Add the powdered sugar in several additions and mix on low until incorporated.

SUGARED CRANBERRIES: Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat.

Stir until sugar is dissolved, 2-3 minutes.

Stir in cranberries and heat for 3 minutes.

Using a slotted spoon, transfer to wire cooling rack. Let dry for at least one hour.

Roll cranberries, a few at a time, in remaining 1 1/2 cups sugar until coated. Let dry for at least one hour, or overnight.

ASSEMBLE THE CAKE: Place a cake layer on a platter that fits in the refrigerator. Cover with one-third of the cream cheese frosting and use an off-

set spatula or knife to level. Chill for 10 minutes. Repeat, alternating cake and frosting, finishing with the final third of the frosting. Top with sugared cranberries. Dust with an additional layer of coconut sugar immediately before serving.

ELDERFLOWER FRENCH 75 Serves: 2 2 oz vodka 2 oz St. Germain liqueur 1 oz fresh lemon juice 4 oz prosecco splash of club soda FOR GARNISH: pine sprig lemon twist Combine vodka, St. Germain, lemon juice and prosecco in an icefilled shaker. Shake and strain into a chilled champagne glass. Add a splash of club soda and garnish.

PALEO GINGER MOLASSES COOKIES Grain-free, Gluten-Free 6 tbsp coconut oil 3/4 cup coconut sugar, packed 1/3 cup natural almond butter 1 1/2 tsp vanilla extract 2 tbsp molasses 1 large egg, room temperature 1 1/4 cup blanched almond flour 1/4 cup coconut flour 1 tsp baking soda 1/4 tsp salt 1 1/2 tsp ground ginger 1 tsp cinnamon 1/2 tsp ground cloves 1/4 cup coconut sugar, for rolling Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside. In a large bowl, whisk together coconut oil, coconut sugar, almond butter, molasses and vanilla extract. Then whisk in the egg. Next, add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Chill dough for 30 minutes or up to 2 days.

Use a heaping tablespoon to form dough into balls then place on baking sheet about 3 inches apart. Bake for 8-11 minutes or until cookies are set on top. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finish cooling.

APPLE CIDER OLD FASHIONED Inspired by Sweet Paul Magazine Serves: 4 1 cup apple cider 1/2 cup bourbon juice of 1 lemon 8 dashes Angostura bitters ice FOR GARNISH: 1 small orange, peeled 4 maraschino cherries cinnamon stick Combine the apple cider, bourbon, lemon juice, and bitters in a pitcher and stir to combine. Serve in a whiskey glass with ice (use whiskey cubes if you have them). Garnish with an orange peel, a maraschino cherry and cinnamon stick.

ITALIAN SNOWBALL COOKIES Grain-Free, Gluten-Free 1 cup blanched almond flour 1/4 cup potato starch 1/4 cup organic powdered sugar 1/4 tsp baking soda 1/4 tsp sea salt 1/4 cup coconut oil 1 large egg 1 tsp vanilla extract 1/4 tsp lemon juice Preheat oven to 350°F and line a large baking sheet with parchment paper. In a large bowl or stand-up mixer whisk together the almond flour, potato starch, powdered sugar, baking sugar, baking soda and salt.

Add the oil, eggs, vanilla and lemon juice to bowl and mix on medium speed until well incorporated and loose dough forms. Using a tablespoon, roll dough into a ball between hands, roll in powdered sugar and place on the prepared baking sheet.

Repeat with remaining dough. Bake for 14-15 minutes. Allow cookies to cool and roll them again in powdered sugar.

GINGERBREAD CASHEW EGGNOG Inspired by Bon AppĂŠtit Serves: 12 1 cup raw cashews 1 cup skin-on raw hazelnuts 2 cinnamon sticks 2 star anise pods 4 whole cloves 1 13.5-oz can coconut milk 2 tbsp agave syrup (nectar)

1 tsp vanilla extract 4 large egg whites 1/4 cup powdered sugar 1 tbsp cornstarch 1/4 tsp cream of tartar 1 cup dark or spiced rum (optional) freshly grated nutmeg (for serving) cheese cloth Combine cashews, hazelnuts, and 4 cups hot water in a large bowl. Lightly crush cinnamon, star anise, and cloves. Wrap spice mixture in a cheese cloth and add to bowl. Let sit overnight.

Remove spice bundle; discard. Blend nut mixture for 2 minutes in a high-speed blender.

Strain through a fine-mesh sieve lined with a layer of cheesecloth into a large pitcher, squeezing out as much liquid as possible.

Whisk coconut milk, agave, and vanilla into nut milk. Cover and chill until cold, at least 3 hours.

Just before serving, beat egg whites in a medium bowl to soft peaks; beat in powdered sugar, cornstarch, and cream of tartar. Combine rum and nut milk mixture in a punch bowl. Top with coconut whipped cream and sprinkle with nutmeg.

nostalgic

HOLIDAY TREATS EAT PURELY

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 a round the fire.

Caramelized White Chocolate Truffles CARAMELIZED WHITE CHOCOLATE GANACHE: 12 oz white chocolate 1/2 cup heavy cream TRUFFLE: 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 COATING: 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 it’s 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.

COATING: 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.

MEET BERNICE.

My name is Bernice Baran & I’m the founder & creator behind Baran Bakery. I started this blog in 2017 as a creative outlet after college & have since grown to learn & appreciate the art of entertaining & food photography. Instagram: @baranbakery

Cranberry Apple Crumb 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 FILLING: 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 350°F 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 1416 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.

MEET LAURA.

Tutti Dolci is a baking and desserts blog focused on inspiring deliciousness. Laura is the recipe developer and photographer behind Tutti Dolci and loves helping others create delicious moments with elevated flavors and high quality ingredients.

Instagram: @tutti_dolci

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!

HOLIDAY MEMORY:

Thanksgiving is my all-time favorite holiday, but not just because of the food.

It’s about celebrating what you have.

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

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 sautéed 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.

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 In 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.

MEET ARI. Ari Laing is a food

photographer, stylist, and recipe developer based in Connecticut.

Her recipes at Well Seasoned transform food into approachable, elevated dishes. Instagram: @wellseasonedstudio

Caramel Apple Crumble Pie

PIE CRUST (MAKES 2): 2 cups all purpose flour, unbleached 2 tbsp granulated sugar 12 tbsp unsalted butter, frozen 6–8 tbsp water, ice cold 1/2 tsp kosher salt 1 egg, optional for egg wash FOR THE PIE CRUST: In a large bowl, combine flour, sugar, and salt.

Remove the butter from the freezer and grate, using a box grater (or diced). Combine the butter with the flour mixture using your hands, breaking it into the flour until mixture is crumbly.

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 425°F. 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 9” 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 it’s 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 350°F 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.

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 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.

TOPPING: 1 1/2 cup Purely Elizabeth Original Granola 1 tbsp unsalted butter 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.

MEET ROSANA. Rosana Machiela is a photographer, food stylist, recipe developer & founder of Yoga of Cooking - a bilingual blog with international reach filled with decadent recipes inspired in Hispanic and Spanish flavors, and family traditions.

Instagram: @yogaofcooking

MEET HEATHER. Heather Mubarak is the sweets maker, picture taker and blogger behind Browned Butter Blondie. As the original founder of a specialty confectionery business, Heather has over a decade of experience working in a commercial kitchen as head of production and marketing for the specialty brand. Instagram: @brownedbutterblondie

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 350°F. 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!

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