Sweet Potato Cookies

 

I adapted this from a pumpkin chocolate chip cookie recipe my sister gave me in an attempt to use a left over Thanksgiving sweet potato, and I'm sure glad I did. Moist. Delicious. Enough said.

Ingredients:

•  1 c. cooked and mashed sweet potato (one small sized one did it for me)
• 3/4 c. loose brown sugar (not packed)
• 1/2 c. applesauce
• 1 egg
• 1 c. white flour
• 1 c. wheat flour
• 2 tsp baking powder
• 1 heaping tsp cinnamon
• 1/2 tsp salt
• 1 tsp milk
• 1 tsp baking soda
• 1 tsp vanilla
• 1 c. chocolate chips

Directions:

1. Preheat oven to 375 degrees. Dissolve baking soda in the milk. Set aside.
2. In a large bowl add sweet potato, sugar, applesauce, and egg. Stir till mixed.
3. Add flours, baking powder, cinnamon, salt, and baking soda mixture into the wet mixture. Mix well. Add vanilla. Mix well.
4. Stir in the chocolate chips.
5. Spoon onto ungreased cookie sheets. Bake for about 10 minutes.

Notes about this recipe:

1. I tried adding marshmallows to a few of them during the last 2 minutes of cooking. They were good, but they honestly didn't need them so I did the rest of the cookies without them.
2. If you really want to make them healthy, try adding raisins, craisins, or chopped dates instead of chocolate chips.

Peach Crisp Pie

Happy Pi Day! In celebration of the date 3.14 and the mathematical pi, I made this delicious pie adapting three different recipes from my Better Homes and Gardens Cookbook. (Choose-A-Fruit Crisp, Peach Pie with Candied Pecan Topping, and Easy Oil Pastry)

Filling:

• 4 cups canned or fresh peaches, diced
• 1/2 cup sugar
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

Mix all ingredients together and let sit for about 15-20 minutes. While it sits make the crust.

Easy Oil Pastry Crust:

• 1 1/4 cup flour
• 1 Tb sugar
  
• 1/4 tsp salt
• 1/4 cup cooking oil
• 3 Tb milk

Stir dry ingredients together in a medium bowl. Add oil and milk all at once and stir lightly with a fork. Form into a ball. Press dough firmly onto bottom and up sides of a 9 inch pie plate. Put peach filling in and bake at 375 degrees for 20 minutes. While it bakes make the crisp topping.

Crisp Topping:

• 1 cup oats
• 1 cup brown sugar
• 1/2 cup flour
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 cup butter or margarine
  

Combine the oats, brown sugar, flour, nutmeg, and cinnamon. Cut in the butter until it resembles coarse crumbles. After the pie has been baking for 20 minutes, pull it out and put the crisp topping all over it. (You may need to place the pie plate on a cookie sheet so if any juice spills over the top during the rest of the baking you don't have to worry about cleaning the oven.) Put it back in the oven for 30-35 minutes.

Enjoy!

Strawberry Shortcake Cookies

Craving some strawberry shortcake? This is my quickie version. So tasty. So easy.

Ingredients:

• 1 white cake mix
• 2 eggs
• 1/3 c. oil
• some powder sugar, about 1/4 c. (for rolling cookies in)
  
• strawberries, as much as you want, chopped into tiny bits
  
• Optional: whipped cream or cool whip

Directions:

1. Preheat oven to 375 degrees.
   
2. Combine cake mix, oil, and eggs together until thoroughly moistened.
3. Roll into 1 inch balls, then roll in the powder sugar till all covered.
4. Place on an ungreased cookie sheet about 2 inches apart. Gently press each cookie ball with the bottom of a cup.
5. Bake for 7-9 minutes. They should puff up a bit and should get a cracked look from the powder sugar.
6. Cool on a wire rack, then top with whipped cream and strawberries. Enjoy!
   

Notes about this recipe:

1. I actually haven't tried them with the whipped cream yet. I'm sure it is delish. It's super tasty (and less unhealthy) with just the strawberries on top too.
2. I wouldn't top them until they are about to be eaten. Keeps the cookie from getting soggy and toppings stay fresher.

Raw Vegan Apple Crumble

This recipe was submitted by Aubrey. She adapted it from Love Veggies and Yoga.

Ingredients and Directions:

Raw Crust:
1 c oats
2/3 c Whole Wheat Flour
9 Medjool dates, pitted (you can get these at Costco)

Grind these up together in your blender or food processor and then press in the bottom of a 9x9 pan.

Filling:
4 large apples (this could be interchanged with other fruits- I'm going to try pears next time)
Peel, core and dice. Place in bowl and add:
2 Tbsp Agave
2 Tbsp Raw Organic Powdered Sugar
1 Tbsp Lemon Juice
1/2 Tsp Molasses
1-2 Tsp Cinnamon - according to your taste.

Mix well and spread over the top of the crust.

Crumble topping:
3/4 c Almond Meal (you can just grind up almonds in your blender or food processor)
3/4 c Oats
3-4 Tbsp Agave (depending on how sticky/crumbly you like your crumble)

Give these a good couple of pulses and crumble evenly over the top of your apples.

You're done! Just place it in the fridge until you're ready for it. It's best to do this several hours ahead of serving to allow the flavors to meld, and the crust to get a bit gooey from the sauce in the apples.