Archive for snacks

🍎Apple Crisp Cookies

The same great taste of apple crisp in an easily portable, mess-free cookie!


🍎Apple Crisp Cookies 🍎

Recipe:

1/2 cup (1 stick) butter at room temperature. 

1 cup brown sugar

1 teaspoon cinnamon

2 Tablespoons yogurt (I used salted caramel Greek yogurt)

1/4 cup apple cider

1 large apple (I used Spygold)

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder 

2 cups oats

Directions:

  1. Preheat oven to 350 degrees F. 
  2. Peel, core, and small dice the apple. Place apple pieces on a microwave-safe plate and cook for 2 minutes to soften apples. Let cool. 
  3. In a medium bowl, cream the butter and brown sugar. 
  4. Stir in the cooled apple, the yogurt, and the apple cider. 
  5. Add the flour, cinnamon, baking powder, baking soda, and oats and combine. 
  6. Drop by scoop or teaspoonful onto a baking sheet (I line mine with parchment paper first). 
  7. Bake for 8-10minutes. Allow to cool on the baking sheet for 2 minutes and then transfer to a wire rack to finish cooling. 
  8. Store cooled cookies in an airtight storage bag or container. These cookies freeze well. 

🍎🍎🍎🍎Happy Fall!🍎🍎🍎🍎

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Golf Gathering

Teddy Trossett tees off as family and friends gather in support. Some cupcakes and cookies I made for the gathering. 

Chocolate Truffle-filled white chocolate golf balls on chocolate or vanilla cupcakes with piped buttercream grass. 


Cookie platters: Lemon Poppyseed, Coconut, Pumpkin Chocolate Chip, Chocolate Chip, Chocolate Peanut Butter Oatmeal, and Sugar. 

Crunchy Sweet Potato Chips

I recently got a food dehydrator and decided to make some healthy snacks with it. For instance, I made some apple fruit leather and some strawberry fruit leather that the kiddos took for their school snacks.  So easy to make and the best part was that I know exactly what was put into them. Tasty AND healthy!

So, when I was wandering through the produce section, I saw these big sweet potatoes and it got me thinking about crispy chips! Of course, thinking about sweet potato chips made me want them. 

I sliced the sweet potatoes on the mandolin so they were very thin.   

Then I placed them on the dehydrator trays and sprinkled them with pink Himalayan sea salt. In to the dehydrator they went.    

155* for 3 hours and voila! Crispy sweet potato chips that are not only tasty, but healthy, too.   

There were so many sweet potato slices that they didn’t all fit on the dehydrator trays. What to do, what to do? How about using the microwave to make some of the chips? 

  The end result was a bit different. They browned up some, not such a pretty melon-orange  color like the dehydrator chips. They were also a little cheesy, not so crispy.  
 In the end, I preferred the dehydrator chips, but 3 minutes in the microwave is so much faster if you’re in need of an immediate reward. 

 

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