This past weekend, I went out of town with some of my girlfriends, and came home with a box of these. Delish. Sometimes I forget how lucky we are, in the state of WA, to have a nearly unlimited supply of apples. The best part was that I got to pick these straight from the tree. How cool is that?!?!
Brett was super excited when I brought all of this home and declared that we would, in fact, be using these to bake. There is no way we could eat them all before going bad, so finding recipes was half the fun!
We chose two kid-friendly recipes that were super easy. Only one included the apples...the other is a fall favorite in our house!
Recipe #1: Crockpot Applesauce
1 Tbsp cinnamon
1 tsp sugar
1 tsp vanilla
1.5 cups water
Start by coring and peeling all of the apples.
Brett likes me to stay hands-off when he's cooking, so I patiently (or not) watched him peel all 8 apples. It took awhile.
I did insist on doing the cutting and he seemed to agree. Just throw the apple pieces directly into the crockpot and fill to the brim.
Get a separate bowl and add the water, cinnamon, sugar and vanilla. Mix well and pour over the apples.
Stir entire mixture to coat all of the apples.
Set crockpot on low for 4 hours and you are done! I wish there was a way to emit the smell through the computer. It was amazing! Our house smelled like apple-y deliciousness and was so cozy! When it was done cooking, I took a large spoon and stirred around as the apples turned to mush. This is the consistency we ate, but if you wanted even thinner, you could try a hand mixer to make more of a puree.
I'm warning you...this is the best crockpot applesauce you'll ever eat. It tastes like eating apple pie. Totally could be used as a topping over vanilla ice cream to make the most delicious dessert, or with a dolup of cool whip on the top. It was so good that the entire crockpot was gone within 10 minutes. 8 apples, 6 people, no problem!
Recipe #2: Pumpkin maple chocolate chip cookies
1 box of maple brown sugar cake mix
1 can pumpkin
1.5 cups chocolate chips
Brett and I went to the store, specifically looking for spice cake mix, which is what we normally use to make these cookies. They were completely out, so we settled on this alternative and thought we'd try something new. It turned out so well!
I also only had normal 15 oz can of pumpkin instead of the large can we normally use for the recipe. Talk about adaption. Whoops! Still turned out great, although the larger can would make a bigger batch.
This will be the easiest recipe for your kiddos to make. Add all three ingredients together in a mixing bowl.
Brett wanted to hand stir first, but this is an unnecessary step. You can go straight to the hand mixer.
Mix it all together and you are done!
First thing Molly declared when Brett was done, "since there are no raw eggs, I get to eat the batter!". Ha! Girlfriend remembers well!
Place in scoops on a greased cookie sheet and bake for 16-18 minutes at 350 degrees.
And there you have it! They are really, really, really good! And did I mention, easy?! ;-)
Enjoy these fall treats! Perfect for these cool and blustery fall days that we've been having up here in WA!