Back To Work Yummies!

I usually try to make something to bring to work on my weekends.  I always have such a hard time with the fact that I'm at work the rest of the world is enjoying their days off, so I do what I can to make it better.  Since I've been off, I had planned out what I was going to make and take tonight.  Here are the two recipes with pictures.  I made one super healthy and one the opposite of healthy.  Hopefully they both turn out delicious!

Healthy Sweet Potato-Apple Casserole

3 ½ pounds sweet potatoes (about 5 medium)
4 apples peeled and thinly sliced
¼ cup raw honey
2 tablespoons applesauce
1 large egg
1 teaspoon cinnamon plus some for sprinkling
¼ teaspoon ground nutmeg
1/8 teaspoon ground ginger
Kosher Salt
1 tablespoon packed brown sugar
1/3 cup pecans (optional)
Dash of lemon juice

1.       Bake sweet potatoes for 45 minutes at 375 degrees.
2.       Once potatoes are baked, remove from oven and turn oven down to 350 degrees.
3.       Mist an 8-in baking dish with cooking spray.
4.        Allow potatoes to cool slightly and then remove skins.  The skins should peel right off.
5.       Put potatoes into mixing bowl and then add the honey, applesauce, egg, cinnamon, nutmeg, ginger, ½ teaspoon salt, and brown sugar.
6.       Mix together until smooth.
7.       Place half of sweet potato mixture into baking dish and smooth out.
8.       Layer the sliced apples on top of the sweet potatoes, sprinkle with cinnamon and lemon juice.
9.       Smooth remaining sweet potato on top of apples.
10.   Sprinkle cinnamon and pecans on top.
11.   Bake for 40-45 minutes or until hot and beginning to brown around the edges.

New England Style Pumpkin Whoopie Pies
½ cup soft butter
½ cup coconut oil
2 cups firmly packed brown sugar
2 tablespoons molasses
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 generous teaspoons Vietnamese cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
2 large eggs
15 ounces canned pumpkin
1 cup All-Purpose flour
1 cup White Whole Wheat flour
¼ cup quick oats

¼ cup (1/2 stick) unsalted butter, softened
8 ounces of cream cheese at room temperature
2/3 cup maple sugar ground into a fine powder
½ teaspoon vanilla extract

1.       Preheat oven to 375 degrees and either grease two baking sheets or cover with parchment paper.
2.       Beat together the butter, oil, sugar, molasses, baking powder, baking soda, salt and spices. 
3.       Scrape the sides and bottom of the bowl and then beat in the eggs until fluffy.
4.       Stir in the pumpkin.
5.       Add the flour and oatmeal one at a time, mixing in between each.
6.        Use a spoon or scoop to and make mounds of batter, leaving approximately 2 inches between cookies.
7.       Bake for 14-18 minutes.
8.       Remove from oven when a slight indentation remains when a cookie is gently pressed in the middle.
9.       Cool on baking sheets for 5 minutes and then move to wire rack to cool completely.
1.       Whisk together all of the ingredients for the filling until fluffy.
2.       Spread cookie with filling and then top with another cookie.

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