Snappy Gingersnap Cookies with Applesauce

Confession: yesterday Devin, Rachel and I made not one but two batches of cookies! Sneaky I know! We’re so bad!

ingredients for cookies

They put the dough together for both batches of cookies but were bored by the time the gingersnaps were going in the oven. I decided to get fancy and roll them into semi-even balls and roll them in extra sugar (always a good idea!).

gingersnaps

Much to my surprise they were crispy, crunchy, spicy and they crackled…I had no idea that would happen!

gingersnaps

With no eggs, way less butter than “normal” and the addition of applesauce these cookies are only about 80 calories a piece. Not bad! I’m thinking I should go out for some vanilla ice cream to create a little sandwich. What do you think?

Gingersnaps and buckwheat, pumpkin, white choc chip cookies

Snappy Gingersnap Cookies with Applesauce

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups organic cane sugar
  • 3 tablespoons unsalted butter, at room temp
  • 1/2 cup organic applesauce
  • 1/3 cup molasses

Method

  • Preheat oven to 375.
  • Cover baking sheets with parchment paper.
  • In a medium bowl add flour, spices, salt and baking soda. Stir to combine.
  • In a separate bowl add butter, sugar, applesauce and molasses and blend with a mixer until combined. Fold in flour until combined.
  • In a ¬†small shallow bowl add about 1/4 cup cane sugar. ¬†Measure dough with a small scoop and roll with your hands to form a ball, roll all around in the sugar. Place on baking sheet and flatten very slightly.
  • Bake 13-14 minutes. Place on cooling rack until completely cool, then store in an airtight container. Makes 3 dozen cookies.

Slightly adapted from Food.com

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French Yogurt Cake

This recipe is another one taken from Bon Appetit magazine. I couldn’t resist the simple to prepare recipe and the claim that it was a “healthier” version of pound cake.

French Yogurt Cake, Bon Appetit, May 2012

I was also blessed with a kitchen assistant today that didn’t mind getting dirty and loves to be fed the yummy samples…my 10-month-old nephew Ryder! Here he is working by the oven ūüôā

We had fun together in the kitchen! Because I was sharing it with him I wanted it to be as healthy as possible so I decided to swap out the vegetable oil with applesauce. The recipe calls for 1/2 cup of oil, just use an equal amount of applesauce when swapping.

Doesn’t look lemon zest look beautiful against the sugar? It smelled¬†divine!

French Yogurt Cake

(Adapted from Bon Appetit)

Ingredients

  • Nonstick vegetable oil spray
  • 1 1/2¬†cups¬†all-purpose flour, plus more for dusting
  • 2¬†teaspoons¬†baking powder
  • 3/4¬†teaspoon¬†kosher salt
  • 1¬†cup¬†sugar
  • 1¬†tablespoon¬†finely grated lemon zest
  • 3/4¬†cup¬†whole-milk Greek yogurt
  • 1/2¬†cup applesauce
  • 2¬†large eggs
  • 1/2¬†teaspoon¬†vanilla extract

Preparation

  • Preheat oven to 350¬į. Coat loaf pan with vegetable oil spray.
  • Whisk 1 1/2 cups flour, baking powder and kosher salt in a medium bowl.
  • Using a rubber spatula, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, applesauce, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
  • Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50‚Äď55 minutes.

It is yummy, moist,¬†deliciousness! I already ate a piece and forgot to take a picture…I’m afraid if I cut another slice I’ll eat that too! I’ll add a picture once my boyfriend Travis or son Devin wants a piece ūüôā

A few hours later…

Chocolate Chip & Pumpkin Seed Cookies

I made these cookies a couple of weeks ago and since I had taken a couple of pictures I decided that I wanted to share them! A friend of mine was turning 21 and loves cookies (who doesn’t!) so I decided it was a good excuse to make cookies and be able to give some away to her. I also had family coming to visit that weekend… baking cookies is always more fun when there is someone to share them with, right? I had some pumpkin seeds that I had purchased and while scoping out my cabinets for cookie inspiration I decided that they must be incorporated somehow. I did a Google search and found a recipe for¬†Pumpkin Seed & Chocolate Chip Oatmeal Cookies from Kaitlin With Honey and decided those were the ones to try. I also had all of the ingredients I needed, except the oatmeal. Not to be deterred I kept looking through the cabinets and decided to substitute Kashi Go-Lean cereal for the oatmeal in the recipe. I also doubled the recipe so that I would have plenty of cookies to give away to my friend and share with family.

Chocolate Chip & Pumpkin Seed Cookies (Adapted from kaitlinwithhoney.com)

  • 1 1/2 cups whole wheat flour
  • 1 cup oats or Kashi Go-Lean cereal
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (at room temperature)
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1/4 cup apple sauce
  • 1 tsp vanilla
  • 1 egg
  • 2/3 cup roasted, salted pumpkin seeds
  • 2/3 cup semi-sweet chocolate chips (1 just used 1 whole bag for the doubled recipe)

Directions:
Pre-heat oven to 350 degrees. Grease a baking sheet with baking spray. In a large bowl, sift together flour, oats, baking soda and salt. Set aside. In a separate bowl, use an electric mixer to combine the butter, sugar, brown sugar, apple sauce, vanilla and egg. Add the wet mixture to the dry mixture and use a wooden spoon to combine. Add the chocolate chips and pumpkin seeds and mix again until evenly distributed. Using hands, roll the dough into balls and space evenly across your baking sheet. Bake for 10-12 minutes.

The cookies were perfection! Chewy, moist, goodness. I wish I had some today!