Slightly Sweet- Sad Apple Cookies

Have you ever abused an apple? You know, carried it around in your lunch bag or backpack for a few days. Well luckily apples have much flavor and nutrition to give, even after taking such abuse! Here’s a simple cookie recipe to use those ugly apples. This will make a batch of 5-6 slightly sweet cookies. They will satisfy your craving for a fresh baked dessert without going over the top with sugar.

Slightly Sweet- Sad Apple Cookies
1 apple grated, any variety
4-6 Tbs almond milk, divided (or your preferred milk product)
1 Tbs melted margarine or coconut oil
1 Tbs coconut sugar (or your preferred sweetener)
1 tsp flax egg
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of ground ginger
Stir the above ingredients together in a medium bowl. Start with just 4 tablespoons of the milk.

Once it’s all combined, stir in:
1/2 cup whole wheat flour
Continue to stir. If you can’t stir the flour in, add a little more milk until you have a wet cookie dough consistency. Using a spoon, plop the dough into 5 or 6 globs on a parchment lined baking sheet, and bake at 350 degrees for about 10 minutes.

I like to use flax eggs for binding in these small batch recipes because it’s easy to divide. To make a flax egg, stir 1 tablespoon of ground flax into 3 tablespoons of water and stir. Let it sit until it get’s gooey.

Since there are no eggs in the recipe you can pull the cookies while they are still a little gooey in the center. If they really aren’t sweet enough for you try a little sprinkle of sugar, that way the sweet will hit your taste buds on the first bite.

To learn more about my struggles with sugar, or to share your own sugar stories, visit the ‘Sugar Addiction‘ page.

Release YOUR Bon Vivant and Savor Your Life!

 

Pumpkin Peaks with White Chocolate Cream Cheese Fosting

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Frosted or not, these pumpkin cookies are a delicious, seasonal treat. They have a light texture and come out of the oven with a wonderful crispness.

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Pumpkin Peaks
Using an electric mixture, combine the following:
1 cup pumpkin puree
1 cup soft butter
1 1/2 cups sugar
1 egg
2 tsp vanilla extract

In a separate bowl combine:
3 cups whole wheat flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger

With the mixer running at a slow speed, slowly add the flour mixture  to the batter. You may want to finish by mixing it with a spoon as it will begin to stiffen. Shape the dough into balls, slightly smaller than golf balls, and bake at 350 degrees for 10-12 minutes in the top half of the oven.

Remove them from the baking sheet and let them cool.

While the cookies are cooling prepare the White Chocolate Cream Cheese Frosting:
Using an electric mixture whip together the following:
1/2 cup soft butter
1/2 cup cream cheese
1/2 cup powdered sugar

With the mixer running slowly add 1/4 cup melted white chocolate chips.

When the cookies are cool dip them in the frosting and set them in a platter in the refrigerator to cool, allowing the frosting to set. Or just eat them while they are fresh! Keep uneaten cookies in a single layer in the refrigerator, taking them out just before serving.

Until next time… Release YOUR Bon Vivant and Savor Your Life!

What’s the Point of Pomegranates?

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Recently I was gifted a pomegranate, what would I do with it? I’ve eaten them before, mostly as a child, and while I like them…. I don’t love them. Especially considering the amount of work it takes to extract the fruit. I decided to test one of my flavor theories – you can make a cookie out of any fruit. Therefore, I created oatmeal cookies with pomegranate and white chocolate, under a grapefruit cream cheese drizzle.

In a mixer cream the following:
1/2 cup + 2 tbsps butter
1/3 cup brown sugar, packed
1/2 tsp vanilla
1 egg
1/2 tsp baking soda

Scrape down the sides as needed.
Once those ingredients are combined continue mixing and add:
3/4 cup flour
1 1/2 cup oats

Using a large spoon or spatula, stir in:
1 cup pomegranate seeds
1 cup white chocolate chips

Preheat the oven to 350 degrees. Shape the cookies in to balls, this size batch will make about 24 cookies. Place them on a greased sheet and bake them for 10 – 11 minutes. After they’ve cooled drizzle them with the grapefruit glaze.

For the glaze whip together:
8 oz cream cheese
5 oz Greek yogurt
1/4 cup powdered sugar (adjust to your preference)
1/4 cup freshly squeezed grapefruit juice
1 tbsp grapefruit zest

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I wonder how that glaze would be on carrot cake!

Until next time… Release YOUR Bon Vivant and Savor Your Life!

Dipped or Drizzled – Nothing Beats a Poppy’s Peanut Butter Cookie

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Cream the following room temperature ingredients with an electric mixer:
1/2 cup + 1 tbsp butter
1/3 cup packed brown sugar
1/2 teaspoon vanilla
1 egg
1/2 cup peanut butter

Sprinkle the following over the dough and mix again:
1/2 teaspoon baking soda
3/4 cups flour

Using a strong spoon stir in:
1 1/2 cups of regular oatmeal (not instant)
1/2 package of peanut butter chips

Drop dough by spoonfuls onto a non-stick cookie sheet and bake at 375 degrees for 8 to 9 minutes. Use a rack to cool them (this will also stop them from continuing to cook on a hot pan), and once they are cool put them in a plastic zip top bag to keep them fresh. I usually end up with about 36 cookies.

Variation: Bake them as bars. I line a 9 x 9 baking pan with foil, give a light non-stick spray and spread the batter. I bake them at 350 degrees for 16 minutes. They won’t be brown on top so don’t be fooled into over cooking them. After they are cooled cut into bars as large or as small as you like!

Substitute semi-sweet chocolate chips for the peanut butter chips.

Drizzle or dip the tops in melted semi-sweet chocolate chips.

Until next time… Release YOUR Bon Vivant and Savor Your Life!

A Passion for Pumpkin Transforms Poppy’s Cookies

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I know most people aren’t as fond of it as I am, but is there anyone that doesn’t enjoy at least one pumpkin dessert this time of year? And I don’t mean pumpkin pie. I mean that’s fine (once a year) but there are so many ways to enjoy pumpkin!

As the markets are flooded with all things pumpkin right now –  the whole squash, pumpkin puree, pumpkin baking mix, and even pumpkin yogurt – it’s no wonder that as I day dreamed of something sweet pumpkin kept coming to mind. I tried to think of something unique. I found recipes for pumpkin fudge, pumpkin cakes, pumpkin brownies, etc. But none of them really seemed right. Then it occurred to me… why not take Poppy’s Peanut Butter Cookies and swap the peanut butter for pumpkin, swap the peanut butter chips for dried cranberries, add a few pecan and top them off with cream cheese frosting!

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I love frosting, I used to eat straight out of the can when I was a kid. The thing I love most about it is that it’s sweet (yes, I have a vicious sweet tooth). I wanted to add the creaminess and sweetness of a frosting but I didn’t want the cookies to be so sweet that you couldn’t taste the pumpkin. So this cookie recipe will not produce a typical super sweet cookie. If you prefer them sweeter just add more brown sugar.

Preheat to 350 degrees, line an 8 x 8 with non-stick sprayed foil.

In a mixing bowl stir together all of the wet stuff:
6 oz plain Greek Yogurt (I used a 0% fat Fage)
1 beaten Egg
1/2 cup Pumpkin Puree
1 tsp Vanilla

Then add:
1/4 cup Brown Sugar (packed)
Cinnamon, Nutmeg, and Ginger – sorry I didn’t measure these maybe a teaspoon of Cinnamon and much less of the Nutmeg as it was freshly grated. If you’re nervous about the ratio use Pumpkin Pie Spice.

Once that’s well mixed stir in:
1/2 cup Whole Wheat Flour
1-1/2 cup Rolled Oats
1/2 cup Dried Cranberries (I bet chopped, dried apple would be good too)
1/2 cup Pecan Pieces (omit if you don’t like them)

Spoon it evenly into the prepared pan and bake it for 15 minutes. After they cool cut them into 16 bars. By using Greek Yogurt instead of butter the calories are about 115 for each bar at this point.

But let’s not forget the frosting!
In a mixing bowl combine the following with a mixer:

8 oz Cream Cheese (light is ok)
1/2 cup Pumpkin Puree
1/2 cup Powdered Sugar
1/4 cup Butter (softened)
a dash of Cinnamon

Refrigerate the frosting while the cookies cool, it’s never going to be firm but this will help it ‘set up’. Frost before or after you cut, as the frosting isn’t super firm I chose to frost after cutting. The tops were sprinkled with a Cinnamon Sugar mixture to add a little color contrast.  I ended up with some frosting left over. Um… I just realized I’m going to need to go get some cinnamon raisin bagels for the remainder of that frosting!