Fresh Apple Cookies - Soy and Dairy Free

Savanna absolutely HATES the car. We have been trying to work on explaining short trips to her, but I believe she thinks that every time we get in the car she will be strapped in there for at least an hour.  So for 5 minute trips around town we just hope that she doesn't cry or we give her a little snack. For anything further we allow her to watch the IPad, it makes the car ride more enjoyable for everyone :)  We have 3 episodes of Sesame Street downloaded that she watches on repeat.  One episode in particular is about the letter A and Apples, which she has watched so many times now.  Well her first real word (besides mama and dada) was Apple and she is obsessed with eating whole apples.  The episode also rubbed off on me (from listening to it so much).  Maria and Luis make fresh apple cookies from the apple tree.  I was intrigued because I have never had a cookie with fresh apples. I found a recipe in a box of my grandmother's clippings for apple cookies but it used dried apples.  I decided to try and use it as a base.  I adjusted a few other parts to make them so Savanna could enjoy them as well.  Additionally, the adjustments made them healthier so they could be a snack vs. a dessert cookie.  

Fresh Apple Oatmeal Cookies

 Ingredients:

1 ½ cups White Whole Wheat Flour

1 ½ cups rolled oats

¾ cup brown sugar

½ cup granulated sugar

1 tbs cinnamon

½ tsp nutmeg

1/8 tsp all spice

¼ tsp salt

¾ tsp baking soda

¾ tsp baking powder

1/3 cup apple sauce

1/3 cup “butter” melted

2 eggs

1 tsp vanilla

1 cup diced apple  (about ¾ of an apple)

¾ cup raisins

 Directions:

1. Preheat your oven to 350.
2. Whisk together all dry ingredients (make sure to get all the brown sugar lumps).
3. Peel and dice your apple into ¼ inch pieces.
4. In a separate bowl whisk together eggs, butter, apple sauce and vanilla.
5. Add your wet ingredients to your dry ingredients until fully incorporated.
6. Fold in apples and raisins. 
7. Scoop cookies (I used medium cookie scoop) 3 across and 4 down on a half sheet pan.
8. Bake for 10-12 minutes total, first half on the bottom and then rotate pan and do 2^nd half on top. 
9. Cool for 2 minutes and then transfer to rack to cool.

Yield: 30-35 cookies

I made half one day and cooked the rest 2 days later.  Save any extra cookies in the fridge (they will go bad on the counter because of the fresh fruit).

Soy and Dairy Free Mini Banana Muffins

Hope everyone stayed warm during this frigid week! We had to get creative with indoor activities.  I decided to take out my 0-3 month bin to see if we had anything neutral. Savanna really enjoyed "sorting" the clothes, putting them in and out of the bin :) She found her bunny ear hat from last year that actually still fit.

Before filling and putting the bin back in storage, I used it to make a "water table".  I filled it with water and put it in the the kitchen with some towels and her bath toys to play (if I do again I may use her infant bath tub because this was really deep and a lot to fill).  My only mistake was letting her play without clothes on, she was saturated by the end!

Savanna also helped me make mini banana muffins that are perfect as a snack or breakfast.  Her job was to smoosh and mix the banana.

Mini Banana Bread Muffins

Ingredients:

1/2 cup sugar

1/4 cup light butter, melted (I used earth balance soy free)

1 2/3 cups mashed ripe banana (about 3 large bananas or 4 small bananas)

6 oz yogurt (I used dairy free coconut cultured)

2 large egg whites

1 cup all-purpose flour

1 cup whole wheat flour

½ teaspoon baking soda

½ tsp baking powder

1 tsp cinnamon (optional)

1/2 teaspoon salt

Directions:

1. Preheat oven to 350°.

2. Combine sugar and butter in a bowl; whisk until well-blended. 

3. Add banana, yogurt, and egg whites; whisk until all incorporated and set aside.

4. Combine flours, baking soda, baking powder, cinnamon and salt; stir well. 

5. Fold in dry ingredients to wet mixture, until all incorporated.

6. Spoon batter (I used a small scoop) into the lined (or sprayed) pan for mini muffins. 

7. Bake for 10 minutes, rotating halfway through.

8. Let cool 5 minutes in pan and then at least 10 minutes outside of pan.  If you take them out too quick they will stick to liners. 

Yield: 60

Happy New Year

Hope everyone had a wonderful holiday!  We most certainly did, it is so much fun and more exciting when you have a little one to plan for :) While Savanna did not get Santa this year after a couple of presents she understood she was supposed to tear right into anything that had wrapping paper on it.  

We hosted a small Christmas Eve this year which was really nice and fun.  I made this fabulous flourless Chocolate Torte from the Williams Sonoma American Christmas cookbook and I highly recommend it!

We were also excited to announce that Savanna will be a big sister to a baby brother in May!

We had a lot of fun hanging with our cousins from Chicago after Christmas. 

Cheering on the horses with Grandpa :)

Now back to reality.....