Pumpkin + Pecan Apple Crisp

My mom had certain desserts she liked to bake. I remember a few out of the rotation best. Chocolate chip cookies, of course. Then there was chocolate chip cookie pie (oh, I cannot wait to recreate this recipe sometime!). And apple crisp was probably the healthiest of the bunch.

After our epic apple-picking adventure this weekend, I knew I wanted to make up some apple crisp. But I wanted to try something new. (Check out Basil Apple Crisp.) So, I decided to add some pumpkin, pecans, and make the recipe bigger than my normal batches.

And I’m currently eating this dish for breakfast.

PUMPKIN + PECAN APPLE CRISP

What you’ll need . . . 

• 10 small to medium apples, peeled + cored 
• Juice from one fresh lemon
• 1/2 cup pumpkin puree
• 1/4 cup coconut palm sugar*
• 1 (heaping) tablespoon maple syrup or honey
• 1 teaspoon (or more) ground cinnamon
• 1 tablespoon flour
• 1 tablespoon arrowroot powder (or cornstarch)
• 1-1/2 cups old fashioned rolled oats (uncooked)
• 1/4 cup coconut palm sugar*
• 1/4 cup flour (or more, depending)
• 1/2 cup pecans (pulsed into a meal in your food processor)
• 1/2 to 1 teaspoon ground cinnamon
• 1/2 cup Earth Balance (or butter, substitute, etc.)

* I used Better Body’s Coconut Palm Sugar, but you can substitute in brown or granulated sugar.

Method . . . 

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 x 13 in baking pan (I used glass) and set aside.
2. Once you peel, core, and chop your apples, toss them with the lemon juice, pumpkin puree, coconut sugar, cinnamon, flour, and arrowroot powder in a bowl. Pour this mixture into your prepared pan.
3. Using the same bowl (with all the pumpkin-y leftovers from the apple mixture), toss together the rolled oats, coconut sugar, flour, pecans, cinnamon, and then work the Earth Balance into the mixture with your fingers until it’s crumbly. You may want to add more flour if the mixture is too wet. I added a few more tablespoons until it was still crumbly, but not greasy.
4. Distribute the topping over the apples, and bake for 45 minutes to an hour. You want the top to be golden brown and the apples to be cooked through.

Enjoy!

RELATED RECIPES

Basil Apple Crisp

Apple + Pumpkin Spice Stew
Apple Oat Bars
5-Minute “Baked” Apples
Morning Glory Muffins
15-Minute Applesauce
Spiced Applesauce Biscuits
Applesauce Coffee Cake

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100 Calorie Cookie Dough Bites

I could eat cookie dough for hours (forever?). In fact, I’ve been snacking on quite a bit of it after creating my new favorite cookie recipe of all time, Maple Pecan Oatmeal Chocolate Chippers. But all that sugar, all that fat, all that dessert-y type stuff, I know it’s not good for me, especially in high doses.

Not surprising: I’ve been struggling with sugar and food in general due to stress. Now that I have a few months to really focus on myself, I’ve decided to start by keeping a food diary for a short period of time. I’m not into long-range calorie-counting. In fact, it makes me crazy and isn’t good when you consider my disordered past. But I do think the exercise of writing eats down can be a good one to just see a.) what you’re eating in general and b.) how much of it you’re consuming versus activity, etc.

So, this is how these 100 calorie cookie dough bites came to be. I won’t go nuts and call them “healthy” -- they contain less than 2 grams of protein per serving -- however, they are somewhat toned down from the ingredients in my usual cookie recipes. And they’re portioned out . . . versus the hugely rounded gobs I usually spoon into my mouth. It’s something in the right direction.

100-CALORIE COOKIE DOUGH BITES

What you’ll need . . . 

• 2 cups GF rolled oats
• 2 tablespoons coconut flour
• 3 tablespoons Earth Balance
• 1 tablespoon coconut oil
• 1/3 cup maple syrup
• 2 tablespoons flax meal
• 1/4 cup chopped pecans
• 1/4 cup semi-sweet chocolate chips

Method . . . 

1. In your food processor, pulse oats into flour and mix with the coconut flour. Set aside in a large bowl.
2. Put the Earth Balance, coconut oil, maple syrup, and flax meal in the food processor. Pulse into well incorporated.
3. Add the wet ingredients to the dry and mix with a spatula until everything is moistened.
4. Fold in the pecans and chocolate chips. Then portion out by tablespoonfuls onto a plate.
5. Place in the fridge to firm up, then store there for the week.

// This recipe makes 18-20 tablespoon-sized balls. Between 95-105 calories.


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Maple Pecan Oatmeal Chocolate Chippers

What a mouthful! Oh, and the name is pretty intense, too. I’ve been getting back to eating my fair share of fruits and veggies, but baking has always been a sort of therapy of mine. So, I decided to take a fresh set of eyes to my old favorite cookie recipe -- Pecan Chocolate Chippers -- and make a few modifications to take it over the edge into nirvana.

If I ever open a cafe, these cookies will surely make the menu:

MAPLE PECAN OATMEAL CHOCOLATE CHIPPERS

Makes 24 large cookies. Consider making a half batch.

What you’ll need . . .

• 1 cup Earth Balance
• 3/4 cup maple syrup
• 1/2 cup Sugar In The Raw
• 2 tablespoons flax meal + 2 tablespoons water
• 1-1/2 teaspoon vanilla extract
• 2-1/2 cups white + whole wheat flour*
• 1/2 - 1 cup rolled oats, uncooked
• 1-1/4 teaspoon baking soda
• pinch (or two) sea salt
• 2 cups chopped pecans
• 2 cup semi-sweet chocolate chips

Method . . .

1. Preheat your oven to 400 degrees F. Lightly grease a cookie sheet with coconut oil or Earth Balance and set aside. NOTE: I have been using my Wilton Muffin Top Pan for most cookie baking lately. I highly recommend trying your cookies in one!
2. In the bowl of a stand mixer, beat together the Earth Balance, maple syrup, and sugar until light and fluffy. You’ll want to do this on high for several minutes to achieve the right consistency. (See my old post for a photo of “fluffy.”)
3. Then add in the flax, water, and vanilla extract and beat until well combined.
4. Add the flour, oats (however much you like -- I usually do 3/4 cup), baking soda, and salt. Mix on low until dough comes together. * You’ll want to first add 2 cups of flour, add the rest of the ingredients, and then slowly add the 1/2 cup. It depends on how tightly your flour is packed, etc. -- dough shouldn’t be too wet or too dry. 
5. Then add in the pecans and chocolate chips and continue mixing until everything is combined.
6. Scoop dough by scant 1/4 cupfuls onto your pan. Then flatten slightly before baking. Alternatively, you can scoop heaping tablespoons onto your baking sheets to prevent crowding, yielding more like 40 cookies per batch. I’ll admit that I haven’t made this recipe on a normal baking pan, so proceed with caution if you’re making the BIG cookies. 
7. Bake for 8-10 minutes. Shorter bake time for smaller cookies, longer bake time for the big guys. Cookies are done when they are lightly browned at edges. Then remove from oven and let sit in pan for 5 minutes before gently transferring to a cooling rack.

The hardest part? 

Not eating the dough.

Oops.


Enjoy!

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Chocolate-Plum-Pecan Breakfast Shake

Good morning. When I woke up today, sun was already streaming into our bedroom windows. It was nearly 80 degrees F outside. Oh, and I woke up at 6AM -- so we're in for an insanely hot day here in NY state. Or should I say, in the United States, in general?!

I took a quick shower (trading my originally planned 5-mile run in for a rest day), threw on a dress (made of what I can only describe as bathing suit material), and headed downstairs to make this chilled-out breakfast shake I've been dreaming about.

No, really. I started planning it as I went to bed last night.


CHOCOLATE-PLUM-PECAN BREAKFAST SHAKE

What you'll need . . .

• 1 cup almond milk (unsweetened)
• 1 ripe plum
• 1 ripe banana
• 1 cup ice
• 1/2 cup rolled oats
• 1/4 cup pecans
• 1 tablespoon maple syrup
• 1 tablespoon cocoa powder
• 1 tablespoon chia seeds

Method . . .

1. Toss all ingredients into a blender.
2. Blend until smooth.

These days, I prefer smoothies for breakfast over most anything else. They're healthy, satisfying, and COLD. But the only way a breakfast drink keeps me full is if I add oats and nuts to it. The texture is certainly not as smooth as a regular smoothie . . . but I sort of like chewing it down.

If that makes any sense!


Also, we bought a new blender this weekend! It's the Ninja -- and we scored it from Bed Bath and Beyond for only $80 (after using a 20% off coupon -- ps: they honor expired coupons!)! In celebration, we've declared next week smoothie week on the blog. So, stay tuned for more fun recipes.

Yesterday on (never home)maker, baby! I wrote all about my workout and running plans now that I'm in the second half of my pregnancy. I've slowed down, but I'm not stopping, and I'd love to hear your suggestions and advice on what you (or someone you know) did to keep active in the later weeks.


And don't forget to enter the Mighty Leaf Iced Tea Giveaway!

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Hearty Pecan-Chip Micro-Muffins

The microwave has been disinfected -- twice (to clean out those nasty forgotten collards). So, I can finally post that recipe I've been dreaming up.

But first, feast your eyes:

HEARTY PECAN-CHIP MICRO-MUFFINS

What you'll need . . .

• 4 tablespoons whole wheat flour
• 2 tablespoons rolled oats (uncooked)
• 1/2 teaspoon baking powder
• Pinch salt
• 1 large banana (about 1/2 cup) mashed
• 1 tablespoon almond milk
• 1 tablespoon coconut oil
• 2 tablespoons crushed pecans
• 2 tablespoons chocolate chips
• 1 tablespoon peanut butter
• 1 tablespoon almond milk
• 1/2 teaspoon vanilla extract

Method . . .

1. In a cereal bowl (or other small bowl), whisk together the flour, oats, baking powder, and salt.
2. Add the mashed banana, almond milk, coconut oil, pecans, and chocolate chips. Mix well.
3. Use a bit of the leftover oil to lightly grease a mug. Then pour in your mixture.
4. Cook for between 2-1/2 and 3 minutes. Then let cool for a minute in the microwave.
5. In the meantime, make your peanut butter sauce: Mix together the peanut butter, almond milk, and vanilla extract.
6. Carefully take your mug out of the microwave (it'll be hot) and tip it over onto a plate. Cut the large muffin in half.
7. Then serve with the peanut sauce.

Breakfast be messy -- you may even need to change your shirt before work. But you'll make these muffins over and over again. They take five minutes to prepare! Experiment with different add-ins, too. Or try some of our other micromuffin recipes: Mighty Green and Pumpkin-Chocolate Chip.

Don't forget to check out our Tazo Iced Chai Giveaway. And if you're catching up on baby-related reading, I posted about last night's preggo 5K PR on (never home)maker, baby!

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Vegan Pecan Chocolate Chip Cookies

I know I've said it before . . . and I'll likely say it again: These cookies are THE BEST cookies I've ever made. Sunday afternoon, I had a craving for chocolate chippers (those of you following us on Twitter heard all about it, too!). But I didn't want to make my usual recipes. Nope, I wanted to try out something that promised good results.

So, I Googled "ultimate chocolate chip cookie recipe" and started searching for methods that would work well when adapted to be vegan (I prefer baking without eggs and dairy for health reasons). Then, I found this recipe, which focuses on some precise techniques, and literally ran to the kitchen.


As I started pulling out my ingredients, however, I noticed I didn't have a single cup of all-purpose flour in the house. Nope. I had bread flour. Whole wheat. And white-whole wheat. 1/2 cup of wheat pastry. Yikes. If there's one thing I've learned in all my baking, it's that flour matters. Use the wrong kind, and you risk disaster.

But I forged on, and I'm so glad I did. The mixture of white-whole wheat and whole wheat flour worked extremely well. And it enriched my recipe with nutrition. If you're hesitant, maybe try making a half batch. Or use all purpose and wheat pastry flour. Trust me, though, these cookies taste a great as they look. Just remember to follow the instructions carefully.


THE ULTIMATE VEGAN CHOCOLATE CHIPPERS
(recipe yields around 40 cookies -- I made a half batch)

What you'll need . . .

• 1 cup Earth Balance (I used the soy-free kind)
• 1 cup brown sugar
• 3/4 C natural sugar
• 2 tablespoons Bob's Red Mill egg replacer whisked with 6 tablespoons water
• 1-1/2 teaspoon pure vanilla extract
• 1 cup whole wheat flour
• 1 cup white whole wheat flour
• 1/2 cup whole wheat pastry flour
• 1-1/4 teaspoon baking soda
• 2 cups pecan chips (or walnuts)
• 3 cups vegan chocolate chips (I used Sunspire)

Method . . .

1. Let Earth Balance warm to room temperature. Whisk together your egg replacer in a small bowl and set aside. Whisk together the dry ingredients in a medium bowl and set aside.
2. In the bowl of an electric mixture, use the paddle attachment to beat the Earth Balance at medium speed until it is lighter and clings to bowl (30-45 seconds).
3. Keeping beater at medium speed, add both sugars. Continue to cream butter and sugars for a total of 4-5 minutes, scraping down bowl as necessary. When done the mixture will be light and fluffy.
4. Whisk egg replacer with vanilla in small bowl and add it to the butter and sugar mixture, keeping beater on medium speed. Beat for 3-4 minutes. The mixture should appear fluffy, like whipped cream cheese (see photo above).
5. Put mixer on slowest speed and add the dry ingredients. As soon as the dry ingredients are incorporated, add chocolate chips and pecans. Leave beater on lowest speed for a few seconds to mix it all together.
6. Line a cookie sheet with parchment paper and scoop heaping tablespoon amounts of dough onto it. No need to leave space between then at this point -- because when you're done scooping, you'll want to refrigerate the dough for between 2 and 4 hours, covered.
7. Once the wait is over, preheat your oven to 400 degrees F. Remove to-be cookies from refrigerator and let warm to room temperature (30 min.).
8. Keep cookie balls on baking sheet lined with parchment to bake. But before putting them in the oven, you'll need to space them like you would for "normal" cookies -- and then flatten with the palm of your hand just slightly. They'll look like small hockey pucks.
9. Bake for between 8-10 minutes. Edges should be golden brown but center pale. I used two different kinds of cookie sheets for this -- thinner needed only 8 minutes to bake, thicker, the full 10.
10. To finish, let sit at room temperature 5 minutes before taking off baking pan.

And it's not too late to take part in our upcoming week celebrating healthy living!!! No story is too insignificant or unimportant. Silly or boring. It's ALL good. All you need to do to be included is to email us (neverhomemaker [at] gmail [dot] com) what made you care about your health/fitness/nutrition. Anything goes, really. And if you have a blog address, be sure to include that, too. A photo would also be fantastic (can be of anything related to what you write).

We've already received some WONDERFUL submissions . . . and we're excited to post them for you next week. So, what are you waiting for? Send us your story now: neverhomemaker [at] gmail [dot] com!

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