Autumn is upon us. I would consider this time of year to be one of the happiest as there are many wonderful holidays to look forward where there will be lots of good opportunity to enjoy delicious food in a great company.
Although apple picking has not yet become an annual tradition for us, my husband recalls apple picking to be one of his fond memories of his childhood. Recently, we went to Applewood Farm in Stouffville for some family fun.
As expected, it was bustling with families. My absolute favourite varieties of apple include Honeycrisp and Pink Ladies. The apple has to have some serious crunch! 🙂 The varieties of apple we ended up picking included: Honeycrisp, Cortland and Red Delicious.
What Have We Done With the 20 lb bag so far?
We have definitely made apple sauce to go with pork tenderloin. How did we make the apple sauce?
I peeled Cortland apples. I diced the apple. I sautéed some shallots in a pan. I then threw the apple pieces into the pan. When the apple pieces seemed soft enough, I took the pan off the heat. I then threw the apple pieces into the Vitamix and added 1/2 c of water (I like chunky sauce), a pinch of sugar, a drop of lemon juice and a drizzle of honey. Blend together and voila! 🙂 You have apple sauce. 🙂
If you, too, are trying to figure out how to use up your apples from apple picking, you have to try this recipe out (courtesy of OHEA but I made my own modifications). These apple pie breakfast cookies are absolutely divine. I was able to make 30 cookies from one batch.
2 c quick cooking rolled oats
1 c whole-wheat flour (yes- I used whole wheat flour and the cookies still turned out moist)
2 tsp ground cinnamon
1 tsp baking powder
1/2 c packed brown sugar
3 c finely chopped honeycrisp (Gala, Empire, McIntosh or Ambrosia would be good varieties as well) apples (yes- I leave the skin on for extra fibre)
1 c unsweetened applesauce
2 Tbsp oil of your choice
- Preheat oven to 375oF. In a large bowl, stir together oats, flour, cinnamon and baking powder.
- In a separate medium-sized bowl, stir together eggs, sugar, apples, applesauce and oil of choice.
- Mix wet ingredients into dry ingredients.
- I happen to have a cookie scoop which is 1/8 c; therefore, I used this to measure out the batter. 1/8 c= 2 Tbsp; therefore, if you don’t have a cookie scoop, mix 2 Tbsp of batter together. Bake in the oven for 12 minutes (you know your oven best so your baking time may be shorter or longer).
These cookies are just sweet enough in the sense that you can taste the natural sugar from the apples. It’s perfect. 🙂 You definitely won’t feel bad after eating one or two of these cookies.
Food For Thought: Make these cookies ahead of time; due to the texture, they can freeze well. These cookies would be amazing with a yogurt so this would be a great breakfast combination.
I am currently on the hunt for a delicious apple muffin recipe. If you have made delicious apple muffins before, I’d love to hear from you. Until next week! 🙂