Monday, October 24, 2011

Apples…here and there and everywhere!

Just when I finished tackling the monstrous amount of zucchini that lurked on my kitchen counter, I now have a monstrous amount of apples to slice, dice, freeze, and do whatever else you can do with apples!!

I tackled 1 out of the 4 bags and have the heavenly aroma of apples and cinnamon cooking in the crock pot for apple butter.  I put my new apple slicer to good use cutting about 22 apples that went into the pot like this…
DSCN1383and 15 hours later I had 4 jars of this heavenly warm butter…
DSCN1406( Yes, there was much “spoon dipping” because it’s just that good…I’ll have a side of apple butter, hold the toast!) 
I found this recipe on Tasty Kitchen that I really was excited to use because there was NO SUGAR added!  I ended up using about double the amount of apples because mine ranged in size from small to large.  I also LOVED the fact that you didn’t have to peel the apples…BONUS!!
Then I decided to cut and peel about 10 or 12 more to saute in a little coconut oil and cinnamon that I will freeze and use for apple-cinnamon pancakes, apple-cinnamon oatmeal bakes, and ….you get where I’m going with this!
I didn’t want “Mr. Pumpkin” to think he took a backseat to all the apples, so I happily brought them together in these delicious morsels.
DSCN1237 DSCN1242
Pumpkin-Applesauce Oatmeal Cookies
(inspired by Two Peas and Their Pod)
4 Tbsp Earth Balance butter
1 cup organic brown sugar, packed
1/4 cup organic cane sugar
1 flax egg  - 1 Tbsp flax meal + 3 Tbsp water, let soak for about 5-7 minutes (can sub in 1 large egg)
1/4 cup unsweetened applesauce
1/4 cup pumpkin puree
1 tsp vanilla extract
1 1/2 cup gluten free rolled oats
1 1/2 cups gluten free all-purpose flour (I used Bob’s Red Mill)
1/4 tsp xanthum gum
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
pinch of nutmeg
1/4 tsp sea salt
1/2 cup raisins
1 cup apple, peeled and chopped
1 3/4 confectioner’s sugar
3 Tbsp pure maple syrup
3 Tbsp water
Preheat oven to 350 degrees.  Prepare a baking pan with parchment paper and set aside.
In a large mixing bowl, beat together the butter and sugars until well combined.  Add in “egg,” applesauce, pumpkin, and vanilla and mix until well blended, about 2-3 minutes. 
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, xanthum gum, cinnamon, sea salt, and nutmeg.  Add the dry ingredients to the wet and mix together well.  Gently fold in the raisins and chopped apples.
Use a 1 1/2 inch ice cream scoop or scoop by tablespoonfuls onto the baking sheet.  Bake cookies until golden and just set, 15-17 minutes.  Let cool on baking sheet before transferring to a wire rack set over parchment paper; let cool completely.
For the Icing:
Whisk together confectioner’s sugar, maple syrup, and water until very smooth.  Drizzle over the cooled cookies and let set.  Enjoy!

Nourishing Thought for Today:
What is your favorite apple recipe?

Any freezing tips?

I’d love to hear!!



  1. When I make cookie dough and I havn't eaten the left over yet, I use a small cookie scoop to make cookie balls and freeze them. It makes it easy to just pull out how ever many you need.

  2. That's a fabulous idea! I had never thought of that...I'm always freezing the baked cookies, but this would save you in a pinch, or when the craving strikes!! Thank you very much. I will definitely be trying this next time I bake cookies!