Cinnamon-Pecan Coffee Cake

Cinnamon-Pecan Coffee Cake

2 c. toasted pecans, coarsely chopped
2/3 c. packed light brown sugar
2 tsp. ground cinnamon
2 tsp. vanilla extract
12 T. cold unsalted butter, cut into small pieces
2 3/4 c. flour
3 T. sugar
1 T. baking powder
1/4 tsp. baking soda
1 3/4 c. buttermilk
Salt

Preheat oven to 350 degrees.  Line a 9" x 13" baking pan with foil, letting it overhang on the sides: coat with cooking spray.
Spread the pecans in the prepared pan.  Sprinkle the brown sugar, cinnamon and a pinch of salt over the pecans.  Drizzle the vanilla over the top.  Evenly distribute 5 T. of  butter pieces over the nut mixture.
Whisk the flour, sugar, baking powder, baking soda and 1/2 tsp. salt together in a large bowl.  Work the remaining 7 T. of butter into the flour mixture using a pastry blender until it is pea-sized.  Make a well in the center of the mixture.  Pour in the buttermilk and stir just until combined.  Cover the nut mixture with dollops of the dough.
Bake the coffee cake until barely starting to brown on the top, about 35 minutes.  Invert a serving platter or cutting board on top of the hot cake; holding both, carefully turn them over and remove the baking pan.  Let cool for 20 minutes.  Serve warm.

Cannoli Dip

Cannoli Dip

3/4 c. ricotta cheese
1 (8 oz.) pkg. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
2/3 c. mini chocolate chips
Sugar cones, graham crackers or vanilla wafers

Bring the cream cheese to room temperature.  In a medium bowl, combine the ricotta cheese, cream cheese and powdered sugar with a mixer at low speed.  Increase the speed and mix until creamy.  Add the vanilla and mix just until combined.  Stir in the mini chocolate chips.  Serve as a dip with broken up sugar cones, graham crackers and/or vanilla wafers.

Apricot Orange Granola

Apricot Orange Granola

2 1/2 c. old-fashioned oatmeal
1 c. slivered almonds
1/2 c. packed brown sugar
1/2 c. sweet orange marmalade
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Zest of 1 orange
1/3 c. orange juice
pinch of salt
1 c. dried apricots, diced

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Heat the brown sugar, marmalade, cinnamon, ginger, zest, orange juice and salt in a saucepan over medium heat until the sugar dissolves, 3 - 4 minutes.

Toss the oatmeal and almonds in a large bowl.  Add the brown sugar mixture and stir until thoroughly combined.  Spread the mixture on the parchment lined pan.  Bake the granola for 30 minutes, stirring halfway through.  Let cool on the baking sheet.  Add the apricots and store in a sealed container.