Apple Pie Scones

I'm discovering that Fall really is my favorite time of year. I love all seasons, but the smells, colors, and tastes of autumn are easy to fall in love with...(I just love a good pun, especially when it comes so effortlessly.)

My friend, Amanda (She has a fantastic blog: Maple Alps) challenged me to create something delicious with apples. (You'll have to check out her Apple Cinnamon Rolls here!) I began to mentally flip through my cognitive recipe index. Hmm...apple pancakes? Apple pie squares? Apple salad? Apple scones? AH HA! Apple scones...with a luscious maple or caramel drizzle. That will be my contribution to your fall breakfast routine.

Apple Pie Scones (with toasted pecans)

So, I created this recipe in an unusual way. I like the idea of caramel apple pie, so decided that I'd make a caramel sauce to toss the apples in before folding them into my dry ingredients. That worked well, until the moisture from the apples turned my caramel sauce into...well...NOT caramel sauce. Not to be deterred, I used my caramel apple "soup" and mixed everything together, gently patted the dough into a square (about 1-in. - 1 1/2-in. thick), and cut those babies into triangles. I laid them out on a lightly sprayed cookie sheet and baked them for about 15 minutes--or until they were beautifully golden brown on top and bottom. 

Mmmmm. We loved them! Even without a drizzle on top! I think I've made these every week for the last four weeks. 

Here is your list of ingredients:

2 apples, peeled, sliced thin
3 Tb. Earth Balance, or other non-dairy margarine
3 Tb. brown sugar
1/2 tsp. lemon zest
1/2 tsp. cinnamon
1/2 tsp. pure vanilla, opt.

2 1/2 cups flour (I've made these half white/half whole wheat pastry flour and it's a beautiful thing. )
1 scant Tb. aluminum free baking powder
1/4 tsp. salt
2 Tb. brown sugar
3 Tb. Earth Balance

Instructions:

1) Peel and slice apples of choice.
2) In a saucepan, over medium high heat, melt 3 Tb. Earth Balance with 3 Tb. brown sugar. Whisk until the brown sugar completely melts and incorporates with the margarine and a caramel-like substance emerges.
3) Add sliced apples to caramel mix and stir to combine well. Add lemon zest and cinnamon and mix. Vanilla goes in, too, if you're using it.
4) Allow to gently cook for a few minutes until apples are semi-soft. Turn off heat and set aside.
5) In a medium bowl, combine flour, baking powder, salt, and 2 Tb. brown sugar. Whisk to combine.
6) Cut 3 Tb. Earth Balance into the flour mixture until it resembles pebbles.
7) Make a well in the center of dry ingredients, then pour in slightly cooled apple/caramel sauce.
8) Using a fork, stir apples and flour mix together until it forms a dough, then turn out onto your counter and lightly knead just two or three times until it all comes together. (You don't want to work it too much or the scones will be tough.)
9) Form the dough into a 8 x 8 square about 1 - 1 1/2 in. thick.
10) Using a large sharp knife, cut dough vertically into three strips, then horizontally into three strips, forming 6 pieces. Cut each of those pieces to form triangles.
11) Place each scone onto a lightly sprayed cookie sheet, allowing space between each for rising.
12) Bake at 415*F for about 18 minutes, or until scones are beautifully golden. Remove from pan and allow to cool on a cooling rack.

Yield: 18 small/medium scones

If you like these, you'll also want to try Crystal's homemade apple croissants at her beautiful blog: CW Design.

Oatmeal Chocolate Chip Cookies with Macadamia Chunks and Toasted Coconut

So. Long name for a cookie, right? But these cookies pack a wallop of flavor. I finished one cookie and thought, "I'm not sure if these are quite done. Perhaps I should sample another one..." I'm glad I have a measure of self control, or the entire pan of cookies might have just ended up in my mouth.

This is a great recipe to experiment with. Instead of macadamia nuts, I've substituted hazelnuts. You could use pecans or walnuts, too. Instead of chocolate chips, why not try white chocolate, peanut butter, or butterscotch chips? So many options, so little time. Oooh! I think next time I'll try white chocolate, cranberry, and walnut.

Ingredients:

1 cup whole wheat pastry flour

1/2 cup all purpose flour

1/2 tsp baking soda

1/4 tsp salt

2/3 cup Earth Balance or other non-dairy margarine

1 cup brown sugar

1 egg (or 1 Tb. ground flax seed combined with 3 Tb. warm water to form a gel)

1 tsp vanilla

1/2 cup rolled oats

1/2 cup coarsely chopped raw macadamia nuts

1/3 to 1/2 cup shredded coconut

1 cup semi-sweet chocolate chips, non-dairy (I use Kirkland brand from Costco, but there are others you can find, too.)

Directions:

Preheat oven to 375 degrees. Combine flours, baking soda, and salt in a small bowl and set aside. Cream Earth Balance and brown sugar together with an electric hand mixer until light and fluffy. Add flax gel and vanilla, and mix again until well blended. Gradually add in flour mixture, continuing to beat on low under all flour is incorporated. Stir in oats, coconut, macadamia nuts, and chocolate chips. 

Scoop by rounded tablespoons onto baking sheets lined with parchment paper. Cookies should be about 1 1/2 inches apart. Bake 10 minutes or until lightly browned. Allow to cool on baking sheet then transfer to a wire rack to cool completely.

Yield: 24 cookies

Whole Grain Pancakes

I needed a new recipe for pancakes. I just wanted to create one that was whole grain, but not too heavy. This recipe combines cornmeal, buckwheat, and wheat flour to produce a light, but hearty pancake. It's also oil and refined-sugar free. That means I can eat like...five of them, right? ;-)

Ingredients:

1 cup white flour

1/3 + 1/4 cup buckwheat flour

1/3 cup cornmeal

1/3 + 1/4 cup whole wheat flour

3 1/2 tsp. aluminum free baking powder

1 tsp. salt

1 scant tsp. cinnamon (opt.)

4 Tb. unsweetened applesauce

4 Tb. maple syrup

2 cups unsweetened almond milk (or other non-dairy milk)

1 Tb. vanilla

Instructions:

Mix dry ingredients in a medium bowl. Whisk together wet ingredients and add to dry ingredients, mixing to combine. 

Pour 1/3 cup of batter onto hot non-stick skillet and cook for 2-3 minutes until bottom is beautifully golden brown. Flip and cook for another minute or two. Serve with peanut butter, applesauce, or any other toppings you desire. Warm thickened fruit sauce is delicious!

Curried Cauliflower Salad (Aloo Gobhi style)

This salad is a twist on one of my favorite Indian dishes: Aloo Gobhi. The blend of flavors and textures is just so good. I had some leftover roasted potatoes from breakfast and thought that this would be a creative and delicious way to "repurpose" them! :-)

Ingredients:

1 head cauliflower, rinsed
1 cup roasted russet potatoes
1/2 cup frozen peas, thawed
1/4 cup cilantro, rinsed well and chopped
2 Tb. red onion, minced
1 serrano pepper, deseeded and minced

Dressing:
2 Tb. mango juice (nectar)
2 Tb. olive oil
1 Tb. apple cider vinegar
1 Tb. curry powder
1 tsp. salt
1 tsp. sugar or other sweetener

Instructions:

Preheat oven to 400 degrees F. After rinsing cauliflower, cut the head into bite size florets. On a cookie sheet, toss florets with olive oil and season to taste with salt and pepper. Roast for 15-20 minutes at 400 until cauliflower is somewhat browned and wilted. Remove from oven and set aside.

In a small bowl, whisk together dressing ingredients. Toss in chopped cilantro and whisk.

In a medium serving bowl, mix together roasted cauliflower,  roasted potatoes, peas, red onion, and serrano pepper. Drizzle dressing over the vegetables and stir to combine. Check seasonings and adjust to taste.

Servings: 2 - 4 (Although if you are like me, I'd eat the whole bowl!)

Chicken Noodle Soup

Also known in our house as Grandma's famous "chickie-noo-noo", chicken noodle soup is a staple. It's simple, satisfying, and the ultimate comfort food, right? 

You can use your own favorite pasta in this recipe. Wide egg noodles are a favorite, short vermicelli are a close second. 

I wanted to highlight one of my favorite vegetarian seasonings, Seitenbacher, on the blog today. I was looking for a chicken style broth base and my local health food store didn't have the brand I usually use. They did, however, have Seitenbacher. I decided I'd give it a try and it's become one of my favorites! It has a different combination of herbs and isn't as high in sodium as another leading brand. Look for it at your health food store. 

Also, if you're looking to add a meaty element to your soup, you could add a few diced chicken patties or reconstituted soy curls to your soup. I tend to leave the meat substitutes out. 

Ingredients:

1 Tb. oil of choice

1 small onion, diced

1 carrot, diced

1 celery stalk, diced

8 cups water

1/2 cup vegetarian chicken seasoning (McKays, Bills Best, Vegetarian Express, Seitenbacher)

2 tsp. granulated garlic

1 TB. Nutritional yeast flakes

4-5 oz. vermicelli or angel hair pasta, broken up into 2 in. pieces

Salt, to taste 

Instructions:

In a large pot, sauté vegetables in oil until crisp-tender. Add water and seasonings and bring to a boil. Add noodles of choice and reduce heat to simmer. Simmer until noodles are cooked through and veggies are tender, about 10-12 minutes. 

Serves 6. 

My New Craze

It may seem like a small thing-everyone has already probably discovered this delicious treat-but I absolutely LOVE it. Like can't keep my hands out of the bowl love. It doesn't stay around very long so I've made it four times this week already. Kettle Corn. Better-for-You Kettle Corn, 'cause I use coconut oil instead of regular oil. 

Ingredients: 

2 Tb. Coconut oil, unrefined

2 Tb. Brown sugar or cane sugar

1/2 tsp. salt (or to taste)

1/2 cup popping corn 

In a Whirly-Pop type mechanism, heat oil, sugar, and salt over medium high heat then add popping corn and continuously turn the handle until corn begins to pop and it gets too difficult/full to turn. Pour into a large bowl. I usually double this recipe for our family of six. 

Enjoy this super easy, super tasty snack! 

This recipe was inspired/created by my friend, Stephanie Howard, during an evening of fun fellowship.

Going Green

It's a brand new morning! There's nothing better than waking up early, spending time in quiet reflection and prayer, getting a good run in and rebooting my metabolism with an awesome green juice. 

I'd like to share my favorite green juice recipe with you. We invested in a Breville Juice Fountain a year ago, after watching a documentary on the benefits of juicing. I try to juice at least a few times a week, not as a weight loss method, but to add a nutrient boost to my diet. 

I call this Pineapple Limeade. 

Ingredients:

2 leaves curly kale, washed

Handful of mint, washed

2 small green apples

1 medium lemon, washed and half of peel removed

1 medium lime, washed and half of peel removed

Quarter sized 1/4-in. thick slice of ginger, peeled 

1/3 of a pineapple, peeled (of course!)

Feed through your juicer and enjoy the tangy sweet zinger! 

Makes 24 oz.