Chef Kelli's ideas for fall treats using apples
Apple Orchard Cookies
· 1 all-purpose flour
· ¼ cup whole wheat flour
· 1 1/4 cups rolled old fashioned oats
· 1 &1/4 tsp ground cinnamon
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· 1/2 cup unsalted butter, softened
· 3/4 cup packed light brown sugar
· 1 large egg
· 1 teaspoon vanilla extract
· 1 cup finely diced peeled Granny Smith apple
· 2 teaspoons fresh lemon juice
· ¼ cup dried cranberries (optional)
· ¼ chopped pecans
1. Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
2. In a mixing bowl whisk together flour, oats, cinnamon, baking soda and salt for 20 seconds, set aside.
3. In stand mixer fitted with the paddle attachment cream together butter and brown sugar until combined. Mix in egg and vanilla extract. (Or use hand beater)
4. Toss apples with lemon juice in a small bowl and set aside
5. Add flour mixture to egg and vanilla mixture and mix until combined, then fold in; apples, chopped pecans and dried cherries.
6. Scoop dough out using a medium cookie scoop, (about 1.5 to 2ounces), place onto prepared baking sheets spacing cookies 2-inches apart. Flatten them just slightly.
7. Bake one sheet at a time in preheated oven until cookies are set about 12-15 minutes, they should look a little doughy in the center but will finish setting nicely as they cool on baking sheet.
Chef Notes: use old fashion rolled oats vs quick rolled oats
Caramel Apple Parfait Yield 8
· 3 Granny Smith apples, peeled and diced
· 2 teaspoons lemon juice
· 4 tablespoons packed brown sugar
· 2 teaspoons pumpkin pie spice
· ¾ cup caramel sauce
Cinnamon Whipped Cream
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1 cup autumn inspired Granola (or your favorite)
1. Make the caramel sauce according to the recipe.
2. To make the apples, combine apples, lemon juice, nutmeg, cinnamon, and brown sugar in a medium heavy bottom pan and stir with wooden spoon, simmer mixture over medium low heat, stringing often for about 12-15 minutes. Remove from heat and cool completely.
3. To make cinnamon whipped cream, add the heavy whipping cream, powdered sugar and cinnamon to a large mixer bowl and whip on high speed until stiff peaks occur.
4. line up petit serving bowls; and layer: 1st a teaspoon of caramel sauce, then a tablespoon or so of ship cream, 2 tablespoons apple mixture, another tablespoon or two of whip cream, teaspoon of caramel sauce and then top with a heavy tablespoon of granola.
5. Depending on the size of your individual serving vessels, you may have to play with amounts a smidge. Perhaps make one to see how it will fill the jar, to better gauge.
You can certainly make apple mixture the day before to give you a head start
I like to use the 4-ounce mason jars, a petit glass or bowl will work fine too