EHS Buzz MagazineComment

Healthy Recipes to Try at Home

EHS Buzz MagazineComment
Tori Aten, Freshmen

In my world, there’s always an excuse to make some delicious sweets, especially in fall. I always look forward to the irresistible flavors and spices this time of year. I love to bake, so put on your aprons because I’ve put together some of my favorite fall-inspired recipes, courtesy of allrecipes.com and allwomenstalk.com.

Applesauce Spice Cake

INGREDIENTS:

  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups white sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground allspice
  • 1/2 cup butter
  • 1/2 cup buttermilk
  • 1 1/2 cups applesauce
  • 2 eggs
  • 3/4 cup chopped walnuts
  • 1/4 cup butter
  • 1 cup chopped pecans
  • 4 cups confectioners' sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 tsp. vanilla extract

DIRECTIONS:

1. Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9" x 13" pan.

2. Bake at 350 degrees F (175 degrees C) for 50 minutes.

3. Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.

 

Vegan Pumpkin Blondie:

INGREDIENTS:

  • 3/4 cup canned pumpkin
  • 1/2 cup applesauce
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup almond milk (or soy milk)
  • 2 tsp. pure vanilla
  • 1 1/4 cups whole wheat flour
  • 1/2 tsp. baking powder
  • pinch of salt
  • Dash of nutmeg, ~1/4 tsp.
  • Double dash of cinnamon, ~1 tsp.
  • 1/3 c. pecans, chopped
  • 2/3 c. dark chocolate chips

DIRECTIONS:

Preheat oven to 375 degrees. In a medium bowl, mix together the wet ingredients [pumpkin, applesauce, sugars, soy milk, and vanilla]. In a separate, larger bowl, mix together flours, baking powder, salt and spices. Pour wet ingredients into the dry, combine – mixing minimally. Fold in nuts and chips. Then plop into a greased 8"×8" pan and bake for 18-20 minutes [timing will vary by the type of pan]. Let cool completely before cutting into squares.

 

Cranberry Oatmeal Cookies:

INGREDIENTS:

  • 10 Tbsp. butter
  • 2/3 cup packed dark brown sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 1/2 tsp. baking soda
  • 1 pinch salt
  • 1 2/3 cups whole wheat flour
  • 1 cup rolled oats
  • 2 cups chopped cranberries
  • 3/4 cup chopped walnuts

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Blend butter and sugar until fluffy. Add eggs and vanilla and mix well. In a separate bowl sift flour, baking soda, and salt together. Stir into butter mixture. Stir in the oats. Fold in nuts and cranberries. Drop spoonfuls of cookie dough onto ungreased cookie sheets, spaced at least 2 inches apart-- these cookies spread.

3. Bake eight to 10 minutes in the preheated oven, until the edges are crisp and the centers appear dry. Cool on wire racks and enjoy.