1388

Sweet Snacks/Desserts

Apple Cinnamon Coffee Cake

Photo Courtesy of Cooking Light

Fall is the season for apples but sometimes apple pie gets too boring! This is a great breakfast item or dessert that will feel fresh yet familiar on a cold day!

Ingredients: 

Cake

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup 1% low-fat milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1 cup peeled, diced Granny Smith apple (about 1 apple)
  • Cooking spray

Streusel Topping

  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chilled butter, cut into pieces 

Directions:

  1. Preheat oven to 350°.
  2. To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.
  3. To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.

To Freeze:

  1. To prepare ahead, cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. To reheat thawed cake, unwrap and bake at 250° for 15 to 20 minutes.
  2. The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here.

Pumpkin-Applesauce Muffins

Photo Courtesy of Mel's Kitchen Cafe

From the kitchen of Christie Caggiani, RDN, LDN, CEDRD

Serve with a glass of milk or Greek yogurt, and banana or other fruit for a quick breakfast or snack!  These are even better the next day, and they’re a super way to jazz up your kids’ palate when you mix-in some fruits and veggies.

Ingredients:

  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon baking soda
  • 2/3 cup brown sugar, firmly packed
  • ½ cup canola oil
  • 1/3 cup buttermilk
  • ¼ cup applesauce
  • 2 eggs, slightly beaten
  • ½ cup canned pumpkin
  • ¼ cup chopped raisins (optional)
  • ¼ cup chopped nuts (optional)

Directions:

  1. Preheat an oven to 400 degrees F.  Grease 12 muffin cups, or line the cups with paper muffin liners.
  2. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.  Combine the brown sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended.  Pour the pumpkin mixture into the dry ingredients and stir until combined.  Fold in the raisins and nuts, if desired
  3. Divide the batter evenly in the prepared muffin pans.  Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.  Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

 

Other mix-in options: dried cranberries, granola, apple pieces, chocolate chips, pumpkin or sesame seeds, shredded carrots or zucchini, peanut butter….or get creative and try something new!

Banana Zucchini Chocolate Chip Muffins

Ingredients: 

Yields ~15 muffins

  • 1 ½ cups all-purpose flour
  • ¾ cup sugar
  • ¼ cup milk
  • ¼ cup olive oil
  • 1 cup shredded (or made into noodles and then chopped*) zucchini
  • ½ cup dark chocolate chips
  • ¾ medium ripe banana, mashed
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 egg
  • ½ tsp salt

Directions:

  1. Preheat oven to 350F, and grease or line muffin tin. In medium bowl, combine dry ingredients of flour, sugar, baking soda, salt and cinnamon.

  2.  In a separate large bowl, mix beaten egg, oil, milk, mashed banana, lemon juice and vanilla extract.

  3. Stir wet ingredients into dry until incorporated and moistened.

  4. Prepare zucchini using a shredder or by spiralizing into thin noodles and then chopping into ¼ inch pieces, for similar effect. Measure your 1 cup of zucchini now. Wrap measured zucchini into paper towel and squeeze out excess water–there will be a lot of it.

  5. Fold zucchini and chocolate chips into rest of mixture.

  6. Pour to fill muffin tins 2/3 of the way.

  7. Bake until toothpick inserted in center of muffin comes out clean, about 25 minutes.

Enjoy!

Cranberry Walnut Granola Cookies

Photo from Food Network
Our original recipe using KIND granola clusters.  We mixed some of our favorite things into one cookie – cranberries, walnuts, and of course KIND clusters granola!
 
Yields 24 cookies
 
Ingredients: 
 
½ cup brown sugar
  • ½ cup granulated sugar
  • 1 cup whole wheat flour
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • 1 egg
  • ½ cup butter, softened
  • 2 cups Oats and Honey Clusters Kind Granola
  • ½ cup dried cranberries
  • ½ cup walnuts, chopped

Directions:

  1. Preheat oven to 375°F.
  2. In a large mixing bowl, combine brown sugar, granulated sugar, whole wheat flour, cinnamon, baking powder, and salt (dry ingredients).
  3. Slowly mix in vanilla, egg, and butter (wet ingredients).
  4. Mix dry and wet ingredients well.
  5. Add in Oats and Honey Clusters Kind Granola, chopped walnuts, and dried cranberries.  Mix well.
  6. On an ungreased cookie sheet, drop 1-1 ½ inch balls 3 inches apart.
  7. Bake cookies at 375°F for 12-15 minutes.

Enjoy!

Double Chocolate Cupcakes

Courtesy of Cooking Light
Get your dose of love by baking these yummy cupcakes with your kids.  Try these delicious double chocolate cupcakes as a sweet snack! Ingredients: 
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup granulated sugar
  • ¼  cup butter, softened
  • ½  cup egg substitute
  • 1 teaspoon vanilla
  • ½  cup buttermilk
  • 1 ¼  ounces dark (70 % cocoa) chocolate, finely chopped
  • 2 tablespoons powdered sugar

Directions: 

  1. Preheat oven to 350°.
  2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
  3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes).
  4. Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture.
  5. Fold in chocolate.
  6. Spoon batter into 12 muffin cups lined with muffin cup liners.
  7. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean.
  8. Remove from pan; cool completely on a wire rack.
  9. Sprinkle with powdered sugar just before serving.

Oatmeal Raisin Cookies

Courtesy of Simply Recipes

With the holidays just around the corner, we wanted to share one of Laura’s recipes. These make a great addition to a holiday party or cookie exchange. 

Ingredients:

  • ¾ cup canola oil
  • 1 cup honey or agave nectar
  • 2 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup raisins
  • ½ cup toasted chopped walnuts
  • 1½ cups wheat germ
  • 2 cups old-fashioned rolled oats
  • ¾ cup whole-wheat pastry flour
  • ½ cup powdered fat-free milk

Directions: 

  • Preheat oven to 350°F.
  • Line 2 large baking sheets with silicone baking mats or parchment paper.
  • In a large bowl, stir together the canola oil, honey, eggs, vanilla extract, raisins, chopped walnuts, wheat germ, and rolled oats.
  • In a medium bowl, sift together the flour and powdered milk.
  • Stir the dry ingredients into the wet ones until well-combined.
  • Scoop out spoonfuls of the cookie dough onto the prepared baking sheets. Cookies will not spread much, so you don’t need to leave a lot of room between them.
  • Bake for 10 to 12 minutes or until dry around the edges.
  • Cool on a wire rack and store in an airtight container in the refrigerator.

Lavender Cookies

As summer comes to a close, that doesn’t mean extra family time has to come to an end! My boys & I made these fun & tasty lavender shortbread cookies! A great way to get us all in the kitchen and to learn about and try a new food.  An added bonus, your kitchen will smell wonderful! We used the recipe from Joy The Baker, here.

 Ingredients:

  • 1 tbsp dried lavender blossoms
  • 1/2 cup + 1 tbsp raw or granulated sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 egg, beaten (for egg wash)
  • extra sugar for sprinkling on top
 

Directions: 

  1. In a medium bowl, whisk flour and salt together. Set aside.
  2. In a small spice grinder or mortar and pestle, grind 1 tbsp lavender and 1 tbsp sugar.
  3. In another bowl, that can be used with electric mixer with paddle attachment, add butter, ground lavender mixture, and remaining 1/2 cup sugar.  Cream ingredients on medium speed until slightly more pale and fluffy, about 5 minutes.  It’s okay if there are still some sugar bits at this point.  Add the flour and mix on low speed until the dough comes together.  The dough will have a crumbly texture, but will come together as you continue mixing.
  4. Dump dough mixture out onto a clean surface and form into a ball with your hands.  Wrap in plastic wrap and refrigerate for at least 30 minutes.
  5. Line cookies sheets with parchment paper and set aside.
  6. Divide refrigerated dough into quarters. On a lightly floured surface, roll dough out to 1/4 inch thickness.  Use a 1 1/2-inch round cookie cutter to cut cookies, or a pizza cutter to slice into squares.  Use a fork to prick the cookies.
  7. Brush the cookies very lightly with the egg wash and sprinkle with sugar.  Make sure your oven is preheated to 350 degrees F and refrigerate cookies while oven preheats.
  8. Place racks in the center and upper third of the oven.  When oven is preheated, bake cookies for 8-11 minutes, until just browned on the edges. Remove from oven and allow to cool on cookie sheet for about 10 minutes then move to a wire rack to cool completely.

Enjoy!