“snickerdoodle” cookie dough dip

I’m a woman obsessed. Obsessed with making and eating cookie dough.

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Many of you may remember way back to this post, when I finally put to the test the oh-so-popular “cookie dough” dip. I wasn’t really one to doubt the idea, as I am all about making indulgent treats healthier, but I knew that a certain someone in my household might not be so keen. After all, beans are the main ingredient! Am I crazy?!

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Well, fast forward about 15 minutes later, and both the hubs and I are going all at the batch of dip that I whipped up. It was a total, 100% success! Not that I had any reason to believe otherwise. heh.

It’s been quite some time since that day, and many a batch have been whipped up since then. I’ve experimented with a few different flavor combinations to see what else I could come up with, but none shone as bright as the one we’re making today. It’s snickerdoodle style, y’all. And wow, is it incredible. I have to thank the hubs for this one, because not only is this his favorite type of cookie, but it incorporates a childhood favorite as well; cinnamon toast cereal is acting as the “grain” of the cookie, resulting in the most glorious cinnamon-sugar flavor punch imaginable. It’s fantastic, delicious, and…well….delightful.

Of course, any brand of cinnamon-sugar cereal can be used, but I had those crazy squares on hand. You could use a gluten-free option, or go the more organic route, too! It comes together in a matter of minutes, and probably won’t last much longer than that.

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Sneaky Cookie Dough Dip {a twist on this recipe!}

The best way to indulge in all the goodness of cookie dough, but without the guilt! This dip will fool even the pickiest of eaters; they’ll be going back for seconds, and then thirds!

Ingredients:

1-1/2 cups chickpeas or white beans, drained and rinsed very well

1/8 tsp. salt

1/8 tsp. baking soda

2 tsp. pure vanilla extract

1/4 cup nut butter of choice {my homemade peanut butter works excellent here!}

up to 1/4 cup of milk {I used my favorite sweet cream coffee creamer}, only if needed

1/2 cup cinnamon-sugar cereal, plus additional for garnish

To Prepare:

Add all ingredients into the body of a good food processor, and process until very smooth. This will take anywhere from 3 to 5 minutes. Add in the liquid, a tablespoon or so at a time, until your desired consistency is reached.

Scoop into a dish and sprinkle with additional cinnamon-toast cereal pieces. Garnish with graham crackers, sliced fruit, or cinnamon-sugar toast points. Enjoy!

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harvest pumpkin muffins

I’m sure y’all have noticed from this earlier recipe, but I am a total sucker for all things pumpkin.

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But we’re not talking sugary-sweet, over-the-top pumpkin creations here today. We’re keeping it short, simple and to the point. Because for me, it’s not about tasting pumpkin PIE. I just want to taste PUMPKIN.

And that is why I love this recipe. It is absolutely loaded with pumpkin. Minimal sugar does nothing to overwhelm its delicate flavor; rather, it helps to enhance it. A dash of cinnamon and nutmeg warms you up with each bite. The Greek yogurt provides the perfect body and balance, creating a moist and fluffy muffin.  Brimming with cranberries, these not only taste delicious, but look beautiful while doing so.

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These are easy enough to whip up at a moment’s notice,  and freeze beautifully if you’re feeling inclined as to prepare a double batch. Simply cool completely, wrap individually and store in plastic bags. You’ll be the perfect hostess when company drops by for coffee on a chilly morning!

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Harvest Pumpkin Muffins {recipe adapted from Spontaneous Tomato}

Perfect to whip up at a moment’s notice, and easily adaptable to whatever add-ins you have in your pantry, these muffins are a crowd pleaser! We’re keeping them healthy by using white-whole-wheat flour and minimal sugar, so they’ll be sure to fill you up and keep you powering on all morning long. 

Ingredients:

2-1/2 cups white-whole-wheat flour

1 cup sugar

2 tsp. baking soda

1 heaping tsp. ground cinnamon

dash nutmeg

2 eggs

2 cups pumpkin puree

6 ounces plain, non-fat Greek yogurt

3/4 cup dried cranberries

optional: cinnamon-sugar mixture, to sprinkle on top 

To Prepare:

Preheat the oven to 350 degrees, and grease and line a muffin tin {I used a 12-spot tin, but feel free to adjust according to your culinary tools!}.

Make a well in the center of the dry ingredients and add in the eggs, pumpkin puree, and Greek yogurt.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and nutmeg. Stir until the  dry ingredients have just been incorporated, sprinkling in the dried cranberries and you stir. Be careful not to overmix!

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Evenly distribute the batter between your muffin tins. Sprinkle the tops of each with a bit of the cinnamon-sugar mixture.

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Bake muffins for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from tins, and allow to cool completely before serving. Muffins will keep, tightly covered, on the counter top for up to 3 days.

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cinnamon-spiced apple chips

Not long ago, I was gifted from some friends a rather large bag of apples from a local orchard. They are in the process of planning their wedding, and are holding the reception at said location. They were in town visiting and working on wedding preparation and, in exchange for us hosting them, they returned from the reception site with armfuls of apple-y goodness for us. Needless to say, I was giddy with excitement.

But what is one to do with such a large amount of fresh apples? Honestly, my first thought was to make a pie or tart of sorts, but with the holidays right around the corner, I knew that my apple pie would be on constant rotation {I’ll be sharing it with you soon, I promise!}. So I pondered over it for a few days, hoping that inspiration would strike. And sure enough, it did!

A friend recently loaned me their food dehydrator to do some food preparations, and I knew that this would be the perfect vehicle. I ah-dore dried fruit, especially in the cooler months. The possibilities with dried fruits are endless! – stirred into oatmeal, baked into cookies, or tossed with greens for an easy and simple salad, it really doesn’t get much better. So I did a little research about the method and preparation, as this was a first time for me, and boy oh boy…is the end result amazing!

c/o improvisedlife.com

Here are the steps that I followed, with notes for both dehydrating and classic oven baking. Use whichever is easiest for you; it’s impossible to go wrong with these!

I had the thought to mix in a little bit of savory spices {chili powder, rosemary, etc.} on a few of the different layers, and it was a surefire success! 

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Cinnamon-Spiced Apple Chips {recipe adapted from Tasty Yummies}

An ideal way to use up an overload of apples – can we say apple-picking, anyone?? – apple chips are a great way to ensure your produce lasts long enough for you to enjoy! 

Ingredients:

4-5 {minimum} ripe apples, whatever variety you like best*

1-2 tbsp. ground cinnamon

1 tbsp. granulated sugar, optional

*I find that firmer-fleshed apples work really well 

To Prepare:

Slice off the top {stem side} of the apple, and the slice the apples into thin rounds, maintaining a thickness of 1/8″ to 1/4″ thick. If you have a mandolin, this is a great way to utilize it! It will ensure even chips.

Remove the seeds and the entire core. The peel can be left on {this is what I like!} or removed, depending on your preference.

Toss the apples with the cinnamon and optional sugar, and arrange in a single layer in your dehydrator. Once arranged, set the temperature at 135 degrees. Allow the apples to go for 6-8 hours, or until they are dried out and as crispy as you prefer.

Don’t have a dehydrator? Use the oven! – simply preheat the oven to 200 degrees, and lay the apple slices on a parchment-lined baking sheet. Bake for 1 hr., flip them over, and allow them to bake until desired level of crispness is reached and they are no longer moist. You may need to flip several times during this last section of time.

To preserve the quality of your apple chips, store in an airtight container.

Slice off the top, stem side, of the apple and then slice the apple into thin rounds, somewhere between 1/8″ to 1/4″ thick. A mandoline slicer works best so they are all the same thickness. Remove the seeds or the whole core. Peel can be left on or taken off.

Toss the sliced apples with cinnamon and sugar (optional) and arrange in a single layer in your dehydrator or onto a parchment paper-lined baking pan.

Dehydrator: Turn the dehydrator to 135ºF. Allow the apples to dehydrate for 6 to 8 hours or until they are dried and as crisp as you want them to be.

Oven: Preheat the oven to 200ºF. Bake the apples slices for 1 hour, then flip them and allow to bake for another 1 to 2 hours until the chips are no longer moist. Flipping occasionally.

Store your apple chips in an airtight container to maintain crispness.