My daughter was feeling a little under the weather so we were having lots of warm foods that day. She decided that if you were having chicken noodle soup, everything needed to be warm. I couldn’t disagree. I decided to whip these up for a snack that turned into lunch. We had another the next morning for breakfast. Really, it can be a snack, breakfast, dessert, you name it! It’s got oats, maple syrup, apples, and cranberries. You really can’t go wrong! The best part is the house smells amazing while they are baking and warms up a cold kitchen in a heart beat. So, if you are looking for another way to use up your apples, try this out. It’s good for you 😉

Maple & Cinnamon Baked Apples

Ingredients

• 1/2 cup Old Fashioned Oats
• 1/4 cup dark brown sugar
• 1/4 cup dried cranberries
• 1 tsp cinnamon
• 1/8 tsp salt
• 8 Gala or other baking apple
• 4 tsp maple syrup
• 1 tsp extra-virgin olive oil

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Pre-heat oven to 350 F.

In a small bowl, stir together the oats, brown sugar, cranberries, cinnamon, and salt.

With a paring knife or melon baller, remove the core of each apple, creating a deep, wide well. Make sure not to cut to the bottom of the fruit! Using a vegetable peeler, peel away an inch-wide layer of skin from the top of each apple.

Pour 1/2 teaspoon of maple syrup into each apple. Divide the oats mixture evenly between the apples, filling the wells. Drizzle the top of each apple with 1/8 teaspoon of olive oil.

Place the apples in a 13-x-9-inch baking pan. Fill the pan with 1/2-inch water. Cover with aluminum foil and bake for 1 hour to until the apples are tender when pierced with a knife.

Serve warm or at room temperature. May be stored in an airtight container in the refrigerator for one day. Oatmeal mixture may be made up to two days before.

Adapted from Kiwi Magazine, November 2013

When Smart Balance contacted me and informed me they had a new product in development and asked if I would create a recipe with it I was excited. That product is there Dark Chocolate Peanut Butter. Hmm, how can you top peanut butter? Add some dark chocolate to it! What’s not to love? I knew I wanted to create something that would was decadent as the Smart Balance Dark Chocolate Peanut Butter.

Whoopie Pies are a classic Maine dessert. Yes, there is some argument to which state can lay claim to it, but coming from someone who has lived up and down the east coast, I only heard of them after I moved to Maine. I decided to put a decadent twist on this classic dessert. Pairing the classic chocolate cake with a dark chocolate peanut butter filling that is simply divine.

Looking for Smart Balance’s new Dark Chocolate Peanut Butter Spread in your area? Click here to find it. Not sold near you yet? Check out Smart Balance on Facebook and stay on top of the buzz!

Dark Chocolate Peanut Butter Whoopie Pies

Ingredients

For the cake:

• 5 Tbsp cocoa powder
• 2 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1 cup milk
• 1 tsp vanilla extract
• 6 Tbsp Smart Balance Blended Butter Stick
• 1 cup granulated sugar
• 1 large egg

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For the filling:

• 1 cup Smart Balance Dark Chocolate Peanut Butter
• 1/2 cup  (1 stick ) Smart Balance Blended Butter Stick, room temperature
• 1 cup confectioner’s sugar, sifted
• 1/2 tsp salt

To prepare the cakes:

Pre-heat oven to 350 F. Line cookie sheets with a silpat or spray lightly with cooking spray.

In a medium bowl, whisk together the cocoa, flour, baking soda, and salt. Set aside.

In a small bowl or your measuring cup, combine the milk and vanilla extract and set aside.

In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until pale and fluffy, about 2 to 3 minutes. Add the egg and beat until well incorporated. With your mixer on low, begin to slowly add the flour mixture and milk mixture in batches. Begin and end with the flour, scrap the side of the bowl as needed, mixing until smooth.

Using a 2 tablespoon scoop, scoop the batter and place it on the prepared cookie sheets, about 2 inches apart. Bake for 7 to 9 minutes or until the cake bounces back when touched in the center. Remove from the cookie sheet immediately and cool on a wire rack.

To prepare the filling:

Beat together the peanut butter, butter, confectioners’ sugar, and salt on medium-low speed until smooth. Turn the speed up to high and beat until lightened in color and texture, about 1 minute. Spread roughly 2 tablespoons of filling on the bottom, flat half of one cake and sandwich with another cake half.

Store in an air-tight container or wrap individually in plastic wrap at room temperature for up to 4 days.

Recipe notes: Using room temperature ingredients will ensure that the cakes spread and puff up to the intended size.

Makes about 15 2” whoopie pies.

Source: The Way to His Heart

It’s getting cooler out so I am finally getting in the mood to make some baked dishes. My husband would have baked pasta several nights a week if I let him all year round, but I have to wait for the cooler weather. It’s a mindset thing. I wanted to try something new out because my daughter does not like red sauce, or anything tomato for that matter, and almost my entire recipe book is filled with baked pasta dishes loaded with tomato sauce! Back when my husband and I first started dating he refused to eat Alfredo sauce, but little by little he has come to like it. Granted, he’ll choose tomato over it any day. I decided to temp fates and see if I find something that my daughter would eat and he would tolerate occasionally. This dish did the trick and will go into rotation. When they eat it for leftovers for two additional nights, you know you’ve found a dish that will work!

While there is still a bit of a process with taking the dish out of the oven a few times, I like that I can go back and forth in the kitchen rather than stand over a stove. Gives me time to tidy, set the table etc. I did adapt the recipe to avoid a few steps I thought were unnecessary though so we weren’t slaves to the oven! I opted to use evaporated milk rather than half and half. Either works well, but I always have evaporated milk in my pantry. You can use Parmesan cheese if you choose, but it leads to a saltier taste and I think the pecorino is just perfect for this dish.

Baked Fettuccine Alfredo

Ingredients

• 1 lb dry fettuccine, snapped in half
• 2 cups low-sodium chicken broth
• 1 1/2 cups water
• 1 Tbsp minced fresh garlic
• Zest from 1 lemon
• Juice from 1 lemon
• 1 tsp kosher salt
• 2 cups half and half or evaporated milk
• 2 cups grated pecorino or Asiago cheese, plus 1/3 cup for topping
• 2 tsp black pepper
• 1/2 cup fresh bread crumbs
• 1/4 cup chopped fresh parsley

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Pre-heat oven to 400 F.

Combine the pasta and then next 6 ingredients up to salt in a 9 x 13-inch baking dish. Cover with tin foil and bake for 20 minutes. Uncover dish and stir the pasta with a fork, cover and bake for another 20 minutes.

While the pasta is cooking, in a small bowl stir together the 1/3 cup cheese, bread crumbs, and parsley. Set aside.

Stir in the half and half, 2 cups cheese, and pepper. Cover with foil and bake for 15 minutes.

Remove the foil, stir the casserole and sprinkle the cheese mixture you made for the topping over the top of the casserole. Bake, uncovered for 10 minutes or until the topping is golden brown.

Makes 6 servings

Adapted from Cuisine at Home, October 2013

While caramel candy can be found year round, there is something about this season that just makes them necessary. Caramel apples, caramel topped anything really, caramel candies while trick or treating, and of course that dish of hard caramel candies sitting out at family get together. My husband loves soft caramel candy so when he asked if we could make it at home I quickly found a recipe and let him get to work. What? I’m busy making a baby! These came out great and we’ll be enjoying these for a while. The batch makes a full cookie sheet worth and you can cut them to whatever size you desire. We are also going to play around and see if this can be melted and used for a few other treats. If so, I’ll be sure to get back to you and show you the results! You can also lightly sprinkle sea salt on top or dip these in chocolate for wonderful little mini candy bars!

Soft Caramels

Ingredients

• 14 oz. can sweet condensed milk
• 2 cups granulated sugar
• 1 cup unsalted butter, plus extra for greasing pan
• 1/2 tsp salt
• 1 1/2 cup light corn syrup

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Generously grease a  9 x 13-inch glass baking dish with butter.

Combine all of the ingredients in a medium heavy saucepan. Cook on medium high heat, stirring constantly, until the mixture reads 240 F on a candy thermometer. Remove from heat and pour into the prepared baking dish.

Let cool completely and then cut into desired size. Wrap in wax paper for individual candies. Store in an airtight container.

Adapted from oh so Delicioso