Apple Chips

Make this fun, crispy and healthy snack!

Serves: 4-6

Prep Time: 5 min

Cooking Time: 85 min

Total:  90 min

Ingredients

4 apples, washed
1-2 tsp. ground cinnamon

Directions

1. If desired, core apples.
2. Using a sharp knife or mandolin, cut apples into thin round slices and arrange as a single layer on a parchment paper lined baking sheet.
3. Sprinkle with cinnamon and bake in a preheated oven at 225 F for 70 minutes. Make sure to check occasionally, as some apples may become crispy before others. Remove these apples to avoid burning.
4. Turn oven off and leave apple slices in oven for another 15-20 minutes to dry some more.
5. Serve when cooled.

Adapted from thekitchn.com

Spiced Pumpkin Pie

This velvety vegan and gluten-free pumpkin pie is definitely a crowd-pleasing dessert!

Serves: 10 slices
Prep Time: 30 min
Cooking Time: 60 min

Thank you Hilary and Sierra for making
this incredible recipe!

Total:  90 min

Crust

1 1/4 cups rice flour or all purpose gluten-free blend
1/2 cup vegan butter, vegetable shortening or coconut oil
2-4 tbsp. ice cold water
1 tsp. salt
2 tbsp. sugar

Filling

2 cups all natural pumpkin puree, or 1 cup pumpkin, 1 cup mashed acorn squash
3 1/2 tbsp. corn starch
1 cup soy or almond milk
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 cup walnut or pecan pieces, to garnish (optional)

Directions

1. Prepare the crust by slicing butter or shortening into 1/2 inch pieces. Place in the freezer for 15 minutes to chill thoroughly.
2. Combine flour, salt and sugar in the bowl of a food processor. Add butter and pulse 5-6 times, until mixture resembles and coarse meal.
3. With the food processor running, add 1 tablespoonful of ice water at a time, until the mixture begins to clump together and the crumbly dough holds together when pinched.
4. Form dough mixture into a tightly packed disk. Cover with plastic wrap and refrigerate for 15-30 minutes.  Remove from fridge and either roll out on a wax papered surface, using additional flour to stop dough from sticking, or press by hand into a deep 9" pie dish. Set aside.
5. To prepare the filling, combine all ingredients in a large mixing bowl. Mix thoroughly using an electric mixer. Pour batter into unbaked pie shell and decorate with walnut or pecan pieces, if desired. Bake in a preheated oven at 350 F for 60 minutes.
6. Remove pie from oven and allow to cool. The filling will set as the pie cools.
7. Serve chilled or at room temperature.

Adapted from simplygluten-free.com and veganspoonful.com

No-Bake Vegan Twix Bars

Homemade Twix bars are very impressive little bites of health(ier) candy.

Serves: 12 bars

Prep Time: 90 min

Cooking Time: 0 min

Total:  90 min

"Shortbread"

1 cup raw macadamia nuts
2 tbsp. agave syrup
1/2 tbsp. maple syrup
1/4 tsp. vanilla extract
pinch of salt

"Caramel"
6 large medjool dates, pitted
3 tbsp. almond butter
pinch of salt
1/2 tsp. water, or more as needed

Chocolate
1 cup dark, dairy-free chocolate chips

Directions

1. Prepare a baking sheet lined with parchment paper and set aside.
2. Place macadamia nuts into the work bowl of a food processor. Pulse until ground. Do not over process, as nuts will become too creamy.
3. Add agave, maple syrup, vanilla and salt, pulsing to combine.
4. Scoop 1 1/2 tbsp. of mixture and roll into a ball. Form into a log, about 3-4 inches in length. Place on baking sheet and flatten. Use a knife to make straight edges if necessary.
5. Repeat until all mixture is used and about 12 bases are formed. Place in freezer.
6. Put dates and almond butter into the food processor and process until smooth. Add water, as needed, pulsing to combine. The mixture should be smooth, but not soft and sticky.
7. Remove tray from the freezer and add a layer of "caramel" on top of "shortbread" , forming log in the same way as the base. Return to the freezer for at least 30 minutes.
8. When ready, melt chocolate chips in a small saucepan or metal bowl over a saucepan of boiling water. Once chocolate is melted, remove from heat.
9. Coat bars one by one in chocolate, using two forks or your fingers to thoroughly spread chocolate. Scrape off excess chocolate as needed. Place bars back on the baking sheet and return to freeze overnight.
10. Keep frozen or refrigerated until serving.

Recipe from healthfulpursuit.com

Classic Sugar Cookies

A classic, go-to recipe for rolled sugar cookies. Get creative with cookie cutter shapes!

Serves: 1-2 dozen, depending on cookie cutter size

Prep Time: 20 min, plus 1 hour chilling time

Cooking Time: 12 min

Total:  30 min, plus 1 hour chilling time

Ingredients

2 1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
3/4 cup unsalted butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla or 1/2 tsp. vanilla and zest of 1 lemon

Directions

1. In a large bowl, cream butter and sugar until smooth.
2. Beat in eggs and vanilla.
3. In a separate bowl, combine flour, baking powder and salt.  Stir into butter mixture until fully combined.
4. Cover dough and refrigerate for 1 hour.
5. Roll dough a 1/4 to 1/2 inch thickness on a lightly floured surface, or on a sheet of parchment paper.
6. Cut into shapes using a knife or cookie cutter and place 1 inch apart on a parchment paper lined baking sheet.
7. Bake in a preheated oven at 350F for 10-12 minutes, and cool completely on a wire rack.
8. Ice with royal icing, sprinkles or other decorations and store in an airtight container.  Undecorated cookies freeze well if placed in a container, with layers of cookies separated by parchment paper.

Recipe from allrecipes.com

Gingerbread Cookies

These gingerbread cookies are perfect for decorating with royal icing. Use cookie cutters to make fun shapes!

Serves: 24 cookies

Prep Time: 10 min, plus 1 hour cooling

Cooking Time: 8-10 min

Total:  20 min, plus 1 hour cooling

Ingredients

2/3 cup vegetable shortening
1/2 cup brown sugar, packed
1 tsp. cinnamon
2 tsp. ground ginger
1/4 ground cloves
pinch of salt
3/4 cup molasses
1 egg
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda

Directions

1. In a large bowl, cream together shortening, sugar and spices.
2. Add egg and mix.
3. Add molasses and mix.
4. In a small bowl, combine flour, baking powder and baking soda.
5. Add dry mixture to the wet mixture and stir until fully combined.
6. Cover and chill in the refrigerator for 1 hour.
7. Preheat oven to 375F and line a baking sheet with parchment paper.
8. Cut dough into quarters and roll to 1/8" thickness, or slightly thicker on a lightly floured surface.
9. Cut dough with cookie cutters or a knife and transfer to the prepared baking sheet.
10. Baker for 8-10 minutes and cool on a wire rack.
11. Serve plain or decorated with icing.

Upside Down Brandy and Banana Cake

A rich upside down brandy and banana cake makes an impressive dessert.

Serves: 8-10 slices from a 9" cake

Prep Time: 20-25 min

Cooking Time: 60 min

Total:  70-85 min

Cake Ingredients

1 cup butter or margarine, softened
1 cup packed dark brown sugar
3 eggs
2 ripe bananas, mashed
2 tbsp. brandy
1 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4-1/2 cup chocolate chips
1/4-1/2 cup chopped pecans

Topping Ingredients

4 tbsp. butter or margarine
1/2 cup packed dark brown sugar
2 tbsp. brandy
4 bananas, cit into chunks

Directions

1. Grease a deep 9" cake pan and set aside.
2. Prepare the cake batter by creaming together butter and sugar .  With an electric mixer, beat in the eggs until combined.  Add mashed banana, brandy and vanilla and mix well.
3. In a separate bowl, whisk together flour, baking powder, cinnamon and salt.  Gradually add the dry mixture to the creamed mixture and stir until fully incorporated.
4. Add chocolate chips to the batter and stir to combine.  Set aside.
5. Prepare topping by melting butter and sugar in a small saucepan over medium heat.  Bring to simmer and stir continually until sugar has melted and a caramel sauce has formed, about 5 minutes.
6. Remove from heat and stir in brandy.  Pour the caramel sauce into the bottom of the prepared cake pan and arrange the banana chunks upright in the sauce.
7. Then, pour the batter over the caramel sauce and banana chunks, spreading evenly.  Bake in a preheated oven at 325F for 60 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let cake cool in the pan for 15-20 minutes.  Run a knife around the edge to loosen the cake and invert onto a plate.  Cool completly.
9. Serve with vanilla ice cream or frozen yogurt.

Recipe from mykitchenaddiction.com