HEALTH-IFYING HALLOWEEN!
Caramel Apple Crisp
A simple yet delicious
dessert that combines two Fall favorite flavors; caramel and apple.
Instead of serving gooey apples on a stick, serve it as a crisp instead.
Even those with braces can enjoy these caramel apples!
Crisp:
2 cups all purpose
flour
1 1/2 cup brown
sugar
3/4 cup butter,
softened
2 teaspoons
cinnamon
1/2 teaspoon salt
2 cups old
fashioned oats
Apple Filling:
6 cups peeled,
cored and sliced apples (honeycrisp, golden delicious, etc. I like a
combination of apples)
1 cup granulated
sugar
1/4 cup brown sugar
3/4 cup flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 Tablespoon pure
vanilla extract
1 Tablespoon butter
Directions:
Apple Filling: Preheat oven to 350F. Peel and slice
apples and toss with all remaining ingredients. Pour apples into a buttered 8x8" baking dish. Set aside.
Crisp: Mix together the butter and flour until
the butter is evenly coated. Add
the oats, spices and sugars and blend into butter mixture until it resembles
coarse crumbs. Sprinkle mixture
over apples. Bake 30-40 minutes or
until golden brown and bubbly. Serve warm with scoop of frozen vanilla yogurt or ice cream.
Creepy Carrot Cupcakes
Cupcakes are an easy treat to bring to the neighborhood Halloween gathering, or to school events. These carrot cake cupcakes offer a more nutritious choice than the run of the mill chocolate and vanilla versions, and they are a great way to incorporate the bundles and bundles of fresh carrots we receive in our CSA delivery each week.
Cupcakes are an easy treat to bring to the neighborhood Halloween gathering, or to school events. These carrot cake cupcakes offer a more nutritious choice than the run of the mill chocolate and vanilla versions, and they are a great way to incorporate the bundles and bundles of fresh carrots we receive in our CSA delivery each week.
Cupcake Ingredients:
3/4
cup whole-wheat pastry flour
1/2 cup all-purpose flour
1
teaspoon baking soda
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon
Pinch ground nutmeg
3/4 cup brown sugar
1/4 cup canola oil
2 large eggs
1 1/2 cups peeled and shredded carrots (approx. 2
carrots)
1/2 cup cinnamon applesauce
1/2 teaspoon vanilla
black and white candy sprinkles or candy corn for
garnish
Cream
Cheese Frosting:
8 ounces
cream cheese, room temperature
8
tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup
confectioners' sugar
1
teaspoon pure vanilla extract
Pinch of Orange Zest
Pinch of Orange Zest
Directions
Preheat the oven to 350 F. Line 12
standard muffin cups with paper cupcake liners. Sift together the flours,
baking soda, salt, cinnamon and nutmeg. In a large mixer, combine the brown
sugar, oil and eggs. until well combined. Add the carrots, applesauce and
vanilla. Add the dry ingredients and mix until combined. Divide the batter
among the muffin cups. Bake until a toothpick comes out clean, about 20
minutes. Transfer to a wire rack to cool completely.
Frosting: Place cream cheese in a
medium mixing bowl. Gradually add butter, and continue beating until smooth and
well blended. Sift in confectioners' sugar, and continue beating until smooth.
Add vanilla, and stir to combine.
Frost cupcakes when they have cooled.
Frost cupcakes when they have cooled.
Pumpkin Pie Brownies
This is our own take on a favorite
Peanut Butter and Chocolate swirl bars. In this case, we use canned
pumpkin and cream cheese to create a pumpkin pie-flavored swirl! The pumpkin not only adds festive color, but antioxidants and vitamins to each brownie.
Brownie Batter:
3/4 cup butter, melted
1 cup sugar
1 Tbsp vanilla extract
2 large eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup butter, melted
1 cup sugar
1 Tbsp vanilla extract
2 large eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
Pumpkin
Swirl Filling:
1 package
(3 oz) cream cheese, softened
1/2 cup
canned pumpkin (not pumpkin pie mix)
1 egg
3 tablespoons
sugar
1 teaspoon
ground cinnamon
1/4 teaspoon
ground nutmeg
Directions:
Preheat oven to
350F. Grease an 8x8" baking pan.
For the Brownie
batter: Beat together melted butter, sugar, and vanilla with an electric
mixer. Then beat in eggs one at a time. Whisk flour and cocoa
powder in small bowl, and then gradually stir into butter mixture by hand.
Pumpkin Pie Swirl:
Mix all ingredients together in a small bowl until well blended.
Spread about 2/3 of
brownie batter into prepared pan. Drop dollops of the pumpkin batter over top,
distributing evenly. Drop the remaining brownie batter over pumpkin batter. To
make the swirls, run a butter knife back and forth through the pan, making
figure swirls.
Bake for 35-40
minutes, or until a toothpick inserted in the center comes out clean.