Delicious and Easy Apple Snacks


Who doesn’t love apples?  They are sweet, juicy, easy to eat on the go…the reasons go on and on.  One of the main reasons that I love them is that they are so easy to manipulate.  You can slap virtually any topping on them and have a delicious, healthy snack.

Apples are also the perfect snack for kids, because they are finger foods!  Also, children love getting to put all the different toppings and making their own, unique snack (I know I loved doing this as a kid!).

For this apple, I put peanut butter on 4 of the slices.  I topped one of the peanut butter covered ones with cocoa powder, one with butterscotch chips, one was plain peanut butter, and one had cocoa crispies.  I topped another with honey.  The last one was covered with a smear of Nutella.

These are a fun way to experiment with different flavors and stay relatively healthy at the same time.

It’s apple season so get out there and pick some apples and make some apple snacks!

Cookie Crazy!

Sometimes I get on baking kicks.  I will spend hours in the kitchen without even realizing it.  It is so relaxing for me.

This time on my baking-spree, I decided to make cookies.  Not one, two or three different kinds but four.  Yeah, it’s excessive.

Zack and I are going to visit his brothers in our hometown, so I am going to take a platter of cookies to them and a platter to my dad’s business.

It’s weird, but after spending hours working on my baking project, I didn’t even have a desire to try the cookies.  Zack tried them and said all the varieties are good, though.  The satisfaction of baking them is good enough for me!

I’ll probably eat some later…especially the peanut butter Nutella ones! mmm!

Zack has been wanting me to make some Mint Chocolate cookies for a while now, so he was happy and a happy Zack makes a happy Jenn 🙂

The dough for these was extremely sticky and a pain to put on the baking sheet.  I floured my fingertips and it helped exponentially.


Mint Chocolate Cookies

– 1 cup butter, softened

– 1 3/4 cups sugar

– 2 eggs

– 2 teaspoons peppermint extract

– 2 cups all purpose flour

– 1 cup cocoa

– 1 teaspoon baking soda

– 1/2 teaspoon baking powder

– 1/2 teaspoon salt

– 1 cup chocolate chips

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

Using an electric mixer, beat butter and sugar in large bowl until well blended.  Beat in eggs and peppermint extract.  Gradually add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended.  Stir in chocolate chips.  Form dough into 1-inch balls.  Place two inches apart on prepared baking sheets.  Flatten balls slightly.

Bake cookies until edges begin to firm but center still appears soft, about 9 minutes.  Cool on baking sheets 5 minutes.  Transfer cookies to racks and cool completely.



I’d never made cookies from a bake mix before.  It was really easy and they turned out pretty well.

Devilishly Good Chocolate Chip Cookies

– 18 1/2 oz package Devil’s Food Cake Mix

– 1/2 cup oil

– 2 eggs, beaten

– 1 cup semi-sweet chocolate chips

Mix dry cake mix and remaining ingredients.  Drop by teaspoonfuls onto ungreased baking sheets.  Bake at 350 degrees for 10 minutes or until golden.  Let cool on wire racks.

I’d been wanting to make these for a while.  Peanut butter and Nutella is such an amazing combo!

Peanut Butter & Nutella Swirl Cookies

– 1/2 cup butter, softened

– 3/4 cup smooth peanut butter

– 1/2 cup white sugar

– 1/2 cup packed brown sugar

– 1 egg

– 1/2 teaspoon vanilla extract

– 3/4 teaspoon baking soda

– 1/4 teaspoon salt

– 1 3/4 cups all purpose flour

– 1/4 cup Nutella

Preheat oven to 350 degrees.

Combine butter, peanut butter, sugars, egg, and vanilla.  Mix until well blended.

Add flour, baking soda, and salt.  Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator.  Roll into balls by hand.  Place on parchment lined cookie sheet.  Using a fork, press down on the balls to flatten slightly.  Bake until edges are very lightly browned (about 7-10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

One of my friends from Elementary school used to always have some of these at her house.  I was very nostalgic the entire time I was baking them.  Aw, good memories!

Snickerdoodles

– 1 1/2 cups sugar

– 1/2 cup butter, softened

– 1/2 cup shortening

– 2 large eggs

– 2 3/4 cups all purpose flour

– 2 teaspoons cream of tartar

– 1 teaspoon baking soda

– 1/4 teaspoon salt

– 1/4 cup sugar

– 2 teaspoons ground cinnamon

Heat oven to 400 degrees.

Beat 1 1/2 cups sugar, butter, shortening, and eggs in large bowl with electric mixer on medium speed.  Stir in flour, cream of tartar, baking soda, and salt.

Shape dough into 1 1/4 inch balls.  Mix 1/4 cup sugar and the cinnamon.  Roll balls in cinnamon sugar mixture.  Place 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until one set.  Immediately remove from cookie sheet to wire rack.

Whole Wheat Strawberry Nutella Muffins

What? Chopped up strawberries and Nutella filling in a healthy whole wheat muffin?  Could it be so?  OH YES.

My friend, Brooke, gave me this recipe and I knew I had to try it out ASAP.  They are as delicious as they sound.  I am taking Brooke a plate of them to school.  I hope she likes them as much as I did.

Since I have lost so much weight (57 pounds!), I am a sucker for snacks that are healthy.  These are healthy on so many levels: whole wheat flour, fresh fruit, orange juice, skim milk, AND Nutella!

(Plus, who needs an excuse to eat more Nutella?)

Just a tip: I would probably either serve these warm or reheat for a few seconds in the microwave.  I think that would probably make them yummier!

Here’s what the batter looks like when you add the Nutella.  You fill the liners half full, add a dollop of Nutella and fill them the rest of the way.  They’re really simple to make.

Look at these delicious things! In the picture below you can see the Nutella inside of the muffin.  YUM.

Whole Wheat Strawberry Nutella Muffins

Yield: 12 medium muffins

– 1 1/2 c whole wheat flour

– 1/2 t salt

– 2 t baking powder

– 1/2 c sugar

– 1/4 c oil

– 1 egg

– 1/3 c skim milk

– 1 t vanilla

– 1/4 c orange juice

– 1 c chopped strawberries

– 1/3 c Nutella

Mix the dry ingredients in a large bowl.  Mix the wet ingredients in a small bowl.  Add the wet to the dry and add the strawberries.  Stir only until combined.

Fill each muffin cup half full with batter, then add a teaspoon of Nutella, then fill the muffin cups.

Bake at 350 degrees for 17-20 minutes, or until a tester comes out clean.

Nutella Cinnamon Rolls

I, like every other person in the world who’s ever tried it, am in love with Nutella.  It is delicious and awesome to use in baking (just like my other favorite things, peanut butter and bananas, but that’s another story…)

These rolls were incredibly messy to make and took forever, but it was totally worth it.  I ate one while warm and it was to die for.  I definitely recommend serving them warm (but they’re still delicious at room temperature or you could always pop them in the microwave for a few seconds).

 

Nutella Cinnamon Rolls

For the rolls:

2 cups whole milk

½ cup vegetable oil

½ cup sugar

2¼ tsp active, dry yeast

5½ cups flour, divided

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 stick butter

½ cup Nutella

cinnamon

For glaze:

3 cups powdered sugar

6 tbsp milk

2 tsp vanilla

In a large pot, whisk together the milk, vegetbale oil, and sugar. Scald the mixture (heat just until about to boil) and turn off the heat. Let cool 45 minutes to an hour. When mixture is lukewarm, whisk in yeast and let it begin to dissolve. Stir in 4½ cups of flour then cover and let rise at least an hour.

Next add in baking powder, baking soda, and salt. Turn out onto a floured surface and gently knead in the extra cup of flour. Form the dough into a rough rectangle and roll thin, maintaining rectangular shape. In a small bowl, add the nutella. Cut the butter into chunks and add to bowl. Microwave on low heat until butter melts. Stir until smooth.

Spread nutella/butter mixture over rolled out dough and follow with a sprinkling of cinnamon.

Starting at opposite end, begin rolling dough toward you keeping it as tight as possible. Pinch seam at the end.

Spray 3 8“ round pans with cooking spray. Cut rolls approximately ¾” to 1″ thick and lay in pan. Let rise 20-30 minutes.

Preheat oven to 375 degrees and bake rolls 15-18 minutes or until light and golden brown. To make glaze, mix together powdered sugar, milk and vanilla until smooth (thick). Split between 3 pans and generously drizzle over the warm rolls.

Enjoy:)