Chocolate Chip Applesauce Muffin Treats

These pillowy treats make for a delicious grab-and-go breakfast or an equally yummy dessert. They are light, fluffy and have the texture of a muffin. I used Greek yogurt and applesauce to keep them moist and flavorful without too much butter. If you want to make them healthier, substitute the white and brown sugars for coconut sugar. The leftovers keep best in the refrigerator - separate layers with a piece of parchment paper to keep them from sticking to each other. 

I hope you enjoy these as much as my crew does! 

Yields: Approx 30 Muffin Treats

Ingredients:

4 Tbl butter, room temperature

3/4 c. plain, full fat Greek yogurt

1/2 c. brown sugar

1/2 c. white sugar

1 egg

3/4 c. applesauce

1 tsp vanilla

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

2 c. all purpose flour

1 c. rolled oats

1 c. chocolate chips

Directions:

Preheat oven to 350F

In a large bowl use a hand mixer to combine butter, Greek yogurt, and both sugars. Once fully combined add egg and mix. Add applesauce and vanilla. and mix. Next add the dry ingredients - flour, baking soda, salt and cinnamon until combined. Add the oats and then the chocolate chips. 

If you have time, place the batter in the refrigerator for an hour or two. It's okay if not, but I think they turn out better when they have been chilled before baking. 

Use a cookie scooper to scoop cookies, 2 inches apart, on a parchment lined cookie sheet. 

Bake cookies for 10 - 12 minutes. Remove from oven and let cool before removing from tray. 

Store leftover treats in the refrigerator. Use parchment paper in between layers to keep them from sticking to each other. 

Enjoy!

Zesty Tomato & Orange Soup

 

This recipe is a fun take on your classic tomato soup.  I added orange zest and little orange juice to add a hint of bright citrus flavor. The potato makes the soup creamy without adding heavy cream.  I made this

Beer Bread to eat along with it and it was the perfect addition! 

This recipe makes enough for three dinner servings. Enjoy! 

Ingredients:

• 4 Tbl. butter
• 1 medium yellow or red onion, chopped
• 3 medium carrots, chopped
• 3 cloves garlic, peeled and chopped
• 2 Tbl. tomato paste
• 4 cups vegetable broth
• 1 15oz can of fire roasted tomatoes
• 1 russet potato, peeled and diced
• 1 Tbl dried basil OR 1/2 cup fresh basil, chopped
• 1/2 to 1 tsp fresh orange zest, to your taste
• juice from one orange, about 2-4 Tbl
• 1 ⁄2 cup milk, <I used whole milk>
• salt & pepper, to taste
• cooked rice, optional

Directions:

Heat butter in a large soup pot over medium heat. Once butter has melted add chopped onions and carrots. Cook for 7 minutes. Add garlic and cook for another 3 minutes, stirring often so garlic doesn't burn. Add tomato paste and cook for an additional 5 minutes, stirring often. 

Add vegetable broth, fire roasted tomatoes, and diced potato. Bring soup to a slow boil, then reduce heat to simmer. Add basil and orange zest. Let soup simmer for 30 minutes. Turn the heat off, cover and let soup sit for an hour. Once soup has cooled use an immersion blender or regular blender to blend until smooth. Once soup is smooth, return to pot and add orange juice, milk and salt & pepper to taste. Let soup warm over low heat. Ladle into bowls, add cooked rice, if desired. Serve with a side salad and a good crusty bread or cheese toast.