Bake: Applesauce Truffles
Have you ever taken something healthy and made it just outright decadent?
I did! I made some applesauce muffins the other day, but they didn’t last too long. I quickly crumbled them up and made this dessert that truly hits the spot. Its another one of those super satisfying desserts that you only need a small bite, so these are perfect. Plus, if the inside is kind-of healthy, that makes the dessert healthy too, right?
I can say I tried anyway.
Bake: Applesauce Truffles
- 1 batch Applesauce Muffins
- 1 container of your favorite frosting (I used cream cheese)
- 1 bag of white chocolate chips
- chopped walnuts for topping
- In a large bowl, crumble the applesauce muffins.
- Add in frosting, a little at a time until your mixture is the consistency of a soft dough.
- Take a walnut sized amount of dough and roll it into a ball. Repeat with remaining dough.
- Place on a parchment lined cookie sheet.
- Once all the balls have been rolled, allow them to chill in the fridge for about an 1 hour.
- Melt white chocolate according to package directions and dip each ball into the white chocolate.
- Top immediately with chopped walnuts.
Bake: Applesauce Muffins
Have a brunch coming up? Or want a breakfast goodies that you can grab and go?
These muffins are simple, quick, and are relatively healthy (only 1/3 cup sugar). You can bake a whole batch and store them in the freezer too.
- 1 cup all-purpose flour
- 1 cup old-fashion rolled oats
- 1/3 cup sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 egg
- 1/2 cup buttermilk
- 3/4 cup unsweetened applesauce
- 1/2 cup oil
- Heat oven to 350 degrees.
- Grease one 12-cup muffin tin.
- In a medium sized bowl, mix together flour, oats, sugar, baking powder, salt and cinnamon.
- In a separate bowl, combine egg, applesauce, buttermilk, and oil. Stir to combine.
- Add the dry ingredients into the wet ingredients and stir just until the ingredients are mixed together.
- Bake for 20-22 minutes or until the edges are golden brown.
- Store in an airtight container.
Recipe from Call me PMC
Bake: Fudge, Two Ways
I made you some fudge! Two kinds!
I am embarrassed, actually really embarrassed, to admit that before this month’s Kitchen Challenge, I had no idea that fudge was made in other ways than in a microwave. I am going to blame it on too much Pintrest. After hibernating for such a long time, I decided it was best to come back with one of the best desserts I have ever made. I wasn’t sure what to expect and thought making fudge would be pretty difficult like the rest of the challenges. However, I was pleasantly surprised at how easy this was. I’m not usually a fan of just a big hunk of fudge. It is actually is too rich for me, so to cut the sweetness a bit, I tossed in some walnuts and peanut butter to jazz it up a bit. To make two kinds, I simply used my foil to separate the pan. You can always just leave it as one whole piece.
I could not. stop. licking. my spoon. It was sooooo chocolatey and rich, but in a good way! I can’t believe how different this tastes as opposed to the microwave kind. The best part about this too is that even though it is a small pan, you cut it in such small pieces and it makes a lot to go around. I choose this recipe too because it doesn’t require a ton of expensive chocolate, just cocoa powder. Like I said, easy. And amazingly delicious.
- 3 cups sugar
- 3/4 cups unsweetened cocoa
- 1/2 teaspoon salt
- 1 1/2 cup half and half
- 2 tablespoons light corn syrup
- 1/4 cup butter, cut into chunks
- 1 tablespoon vanilla
- 1/4 cup peanut butter
- 1/4 chopped walnuts
- Line an 8 in by 8 in baking pan with foil. Grease pan with butter. If you are making 2 kinds of fudge, pull the foil up in the middle of the pan to create a divider.
- Put the sugar, cocoa, and salt in a saucepan, stir to combine.
- Stir in corn syrup and half and half.
- Add in butter.
- Heat over medium heat until sugar is melted.
- Turn up the heat to medium heat and heat until the mixture reaches 234 degrees on a candy thermometer.
- Remove from heat and allow mixture to cool to 135 degrees.
- Stir in vanilla and continue to stir until mixture starts to thicken.
- Pour mixture into the prepared baking dish, evenly dividing it between the 2 sides.
- Place dollops of peanut butter on top of the fudge and use a knife to swirl the peanut butter in fudge.
- Sprinkle walnuts on the other half of the fudge and swirl with a knife.
- Allow to set in the refrigerator for at least 2 hours.
- Remove from foil and cut into bite size pieces. Store in an airtight container.
This recipe was adapted from Land O’Lakes.