Making this creamy broccoli and sweet potato soup cannot be easier. Roasting all veggies in the oven and blend them together to make a delicious, creamy soup. Well, in short. Did I mention it, that this veggie soup is seasoned with ginger? That spicy, …
Making this creamy broccoli and sweet potato soup cannot be easier. Roasting all veggies in the oven and blend them together to make a delicious, creamy soup. Well, in short. Did I mention it, that this veggie soup is seasoned with ginger? That spicy, peppery aroma goes perfectly with both broccoli and sweet potato. We...
Beef and Broccoli is a classic Chinese dish that my boys LOVE! We used to order it in from a local restaurant, but now we just make it at home! No need to spend money on takeout–this is an easy recipe that tastes even better than your favorite re…
Beef and Broccoli is a classic Chinese dish that my boys LOVE! We used to order it in from a local restaurant, but now we just make it at home! No need to spend money on takeout–this is an easy recipe that tastes even better than your favorite restaurant and it only takes 30 minutes…
Cold temperatures call for warming soups! Inspired by our fan-favorite Creamy Curried Cauliflower Soup, this incredibly delicious sweet potato soup is made in the Instant Pot.
It’s a 1-pot recipe with warming spices, creamy coconut milk, and sne…
Cold temperatures call for warming soups! Inspired by our fan-favorite Creamy Curried Cauliflower Soup, this incredibly delicious sweet potato soup is made in the Instant Pot.
It’s a 1-pot recipe with warming spices, creamy coconut milk, and sneaky red lentils for a protein and fiber boost. Let us show you how it’s done!
While experimenting for our guide to beans and lentils in the Instant Pot, we learned a couple things about red lentils.
If you are looking for an easy and healthy dinner idea, let me introduce you to one of my favorites, Easy Chickpea Curry. It only takes 30 minutes to make and is made ingredients with I always have on hand. This plant based chickpea curry has a creamy …
If you are looking for an easy and healthy dinner idea, let me introduce you to one of my favorites, Easy Chickpea Curry. It only takes 30 minutes to make and is made ingredients with I always have on hand. This plant based chickpea curry has a creamy tomato sauce and the most incredible blend…
Introducing our latest obsession: an incredibly delicious, tart-sweet smoothie that immediately transports you to vacation mode or summer reminiscing. It tastes just like the name suggests: lemonade, but GREEN.
This plant-based, naturally sweetened sm…
Introducing our latest obsession: an incredibly delicious, tart-sweet smoothie that immediately transports you to vacation mode or summer reminiscing. It tastes just like the name suggests: lemonade, but GREEN.
This plant-based, naturally sweetened smoothie is potassium-rich, loaded with greens, and sneaks in superfoods like baobab, moringa, and spirulina! Just 1 blender, 10 minutes, and 10 ingredients required. Let us show you how it’s done!
No one will be able to stop eating these applesauce cookies! Made with applesauce and oatmeal, they’re laced with an easy icing drizzle. Hello and welcome to our new favorite cookie recipe…spiced Applesauce Cookies! These are so moist and irresistible, you’ll forget about everything else and you savory each chewy bite. (Sorry, not sorry.) The applesauce makes them ultra moist, and they’ve got a little oatmeal to balance the sweet. But make no mistake: these aren’t a health food. They’re more like a lighter version of an oatmeal cream pie: which is AOK in our book. Here’s what to know about them! Ingredients for applesauce cookies These applesauce cookies are perfectly spiced to perfection, and so moist you won’t believe how soft and chewy they are. I always reach for a soft cookie over a crispy one (chewy ginger molasses cookies, any day). So this type of cookie is my ultimate. Here’s what you’ll need for the tastiest applesauce oatmeal cookies: All purpose flour Old Fashioned rolled oats (aka oatmeal!) Light brown sugar & granulated sugar Cinnamon, allspice, nutmeg, cloves Baking soda Salt Applesauce Neutral oil Egg Vanilla extract When it comes to a neutral oil, you can use grapeseed […]
No one will be able to stop eating these applesauce cookies! Made with applesauce and oatmeal, they’re laced with an easy icing drizzle.
Hello and welcome to our new favorite cookie recipe…spiced Applesauce Cookies! These are so moist and irresistible, you’ll forget about everything else and you savory each chewy bite. (Sorry, not sorry.) The applesauce makes them ultra moist, and they’ve got a little oatmeal to balance the sweet. But make no mistake: these aren’t a health food. They’re more like a lighter version of an oatmeal cream pie: which is AOK in our book. Here’s what to know about them!
Ingredients for applesauce cookies
These applesauce cookies are perfectly spiced to perfection, and so moist you won’t believe how soft and chewy they are. I always reach for a soft cookie over a crispy one (chewy ginger molasses cookies, any day). So this type of cookie is my ultimate. Here’s what you’ll need for the tastiest applesauce oatmeal cookies:
All purpose flour
Old Fashioned rolled oats (aka oatmeal!)
Light brown sugar & granulated sugar
Cinnamon, allspice, nutmeg, cloves
Baking soda
Salt
Applesauce
Neutral oil
Egg
Vanilla extract
When it comes to a neutral oil, you can use grapeseed oil, organic canola oil, or vegetable oil: any oil that has a neutral flavor. Avoid olive oil since it’s rather strong! You can also substitute melted butter for oil if you wish.
Add icing for best results!
The best part about these applesauce cookies? The powdered sugar icing! This icing takes them up a notch: both in overall presentation and in flavor! The sweet icing adds just the right additional sweetness to each bite. (Side bonus: it reminds us of an oatmeal cream pie.) Here’s what to know about this easy icing:
Mix powdered sugar with milk until smooth (quantities here). Easy as that! Make it dairy free with dairy free milk.
Drizzle with a fork, not a spoon! Yes, that’s right. We always reach for a spoon: but it’s the tines of a fork that make the best icing drizzle! Trust us.
Add color if desired. We made a cute holiday version by splitting the icing and adding food coloring to make half red and half green.
Tips for making applesauce cookies
Here are a few tips for the baking portion of applesauce cookies. It’s very easy and similar to most standard cookie recipes. Just a few things to note are:
The dough will be very sticky. It’s stickier than what you’d expect for say, a chocolate chip cookie dough.
Observe the chill time. After you mix up the dough, chill for 10 minutes. Don’t skip this part: it helps so the cookies don’t spread when baking.
Use 2 spoons or a cookie scoop to shape drops. Don’t adjust the cookies once they’re on the tray. The dough is sticky, so it’s a little harder to work with and form into a round drop (the cookie scoop is easiest). But never fear: once your cookies are on the try, they’ll bake up nicely.
Vegan variation
Want a vegan variation on these applesauce oatmeal cookies? Luckily, they’re easy to make plant based! All you have to do is substitute the egg with a flax egg. A flax egg is ground flax seed that’s mixed with water. Let it sit and it forms a gel-like substance you can use as a binder in vegan baked goods. It might sound odd but use it once, and you’ll see how easy it is! It works well in quick breads, cookies and pancakes.
Why bake with applesauce?
Why bake with applesauce? Adding this fruit puree gives cake a rich, moist crumb to baked goods. Applesauce is a well-known substitute for butter and oil in baking recipes, an easy way to cut the overall calories. In these cookies it’s used for moisture and overall flavor (the oil is still necessary!). Even though it only uses 1/2 cup applesauce, you can taste it in every bite.
Storage info
These applesauce cookies store well and stay very moist in a closed container. Here’s what to know about storage:
Store at room temperature in a cookie tin for up to 5 days. If the cookies are becoming too moist, you can unseal the top and let it loosely cover the tin.
Freeze un-iced cookies for up to 3 months.
More recipes with applesauce
Applesauce is one of our favorite tricks in baking! If you love these applesauce oatmeal cookies (which we know you will), here are a few more recipes with applesauce you’ll enjoy:
Bake up our fan favorite Applesauce Cake (so moist and delicious!)
Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
In a medium bowl, mix the dry ingredients. In a separate medium bowl, mix the wet ingredients. Add the dry ingredients to the wet ingredients and stir until a sticky dough forms (it will be wetter than you expect).
Place the bowl in the refrigerator and chill for 10 minutes.
Make 1 1/2 tablespoon-sized balls (using a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Scoop or use 2 spoons to make evenly spaced drops onto the paper — don’t try to adjust or move them once they’re on the sheet.
Bake the cookies for 10 to 12 minutes until lightly browned. Allow to cool to room temperature before enjoying. If desired, make a criss-cross icing drizzle with a fork using our 1 Minute Powdered Sugar Icing. Store at room temperature in a cookie tin for up to 5 days, or freeze (un-iced) for up to 3 months.
This broiled wedge salad may be my new favorite salad! It’s crisp and refreshing but also wildly flavorful and crunchy! There’s a ton of flavor in this simple little bite. I adore it! Similar to a grilled salad, these broiled iceberg wedges are crunchy and charred with so much flavor. They are covered in a […]
This broiled wedge salad may be my new favorite salad!
It’s crisp and refreshing but also wildly flavorful and crunchy! There’s a ton of flavor in this simple little bite. I adore it!
Similar to a grilled salad, these broiled iceberg wedges are crunchy and charred with so much flavor. They are covered in a ginger tahini dressing, pomegranate jewel pops and tons of crunchy, buttery, salty pistachios!
Uh… sign me up!
If you have a copy of my first book, Seriously Delish, you may recognize a similar salad! I have a pomegranate chive wedges salad in that book and love it for the holiday season. It’s so festive and seasonally appropriate – plus, really pretty.
Like, really pretty.
Name that movie.
As a huge fan of traditional wedges salads, I love to put my spin on them. I’ll never give up the classic with bacon and a perfect blue cheese dressing. But other flavors can complement the wedge so well, that we may as well eat them!
Broiling the wedges gives them SO much flavor. I’ve been making grilled salads for well over a decade. I still remember the first time I had one at a restaurant – it was life changing. I love grilling romaine and kale in the summer. It just adds so much to simple lettuce.
Broiling the iceberg is similar! It chars the top of the lettuce and you get that golden brown flavor and texture. This step is everything!
Though the rest of the salad is pretty incredible too…
First up, this dressing. Oh wow. This dressing is going to be in heavy rotation at your house. You will find yourself loving it on all sorts of salads, not just this wedge.
The dressing is made with tahini and ginger, along with flavors of soy, red wine vinegar, lemon juice and garlic. It is straight up drinkable.
I like to make mine in a blender. The secret is adding in some hot water – it smoothes and thins everything out. I do this when I make my favorite tahini sauce too and it’s perfect.
The dressing MAKES this wedge salad. Truly, you could probably just eat the broiled iceberg wedges blanketed in this. It’s an awesome combo.
Next, our pomegranate arils. These should come as no surprise. I love these little pomegranate jewels! The pop of color they add, the pop of tart, juicy flavor. It’s a little sweet too. Perfection when you have a savory recipe. And they go great with the ginger in the dressing too!
Then come the buttery pistachios! Easily my favorite nut. I like to use roasted, salted ones to maximize flavor. And of course, who can resist a crunch like this on the salad.
Finally, I like to sprinkle on a few chives for extra flavor and color! Make it extra christmas-y, if that’s possible.
I just love this! Serve it as a side, or as something to have with a light dinner.
Broiled Wedge Salad with Pomegranates and Pistachios
This broiled wedge salad is drizzled in a ginger tahini dressing and then topped with pomegranate jewels and crunchy pistachios.
Course Salad
Cuisine American
Prep Time 25minutes
Total Time 25minutes
Servings 4people
Author How Sweet Eats
Ingredients
1large head of iceberg lettuce,cut into 4 wedges
1tablespoonolive oil
kosher salt and pepper
½cupchopped pistachios(I use roasted and salted)
½cuppomegranate arils
2tablespoonschopped chives
ginger tahini dressing
⅓cuptahini
⅓cuphot water
3tablespoons olive oil
1tablespoonsoy sauce
1tablespoonfresh grated ginger
2teaspoonsred wine vinegar
1garlic clove,minced
½lemon juiced
big pinch of kosher salt and pepper
Instructions
To cut the iceberg into wedges, slice off the stem and then cut the head in half. Cut each half in half again. Place the wedges on a baking sheet. Drizzle with olive oil and sprinkle the wedges liberally with salt and pepper.
Heat your broiler to the highest setting. I like to place the rack in my oven 2 rungs down from the broiler. Since the wedges are a bit tall, placing them on the highest rack causes them to burn quickly.
Place the pan in the oven and broil for 1 to 3 minutes, watching closely the entire time. They can burn easily! Check them after 1 minute, then again after every 30 seconds.
Remove the wedges and plate them. Drizzle with the ginger dressing. Top with the pomegranates and pistachios and chives. Serve!
ginger tahini dressing
Add all ingredients to a blender or food processor and blend until smooth. Taste and season with more salt and pepper if necessary.
Dark chocolate meets spicy gingerbread in this intensely satisfying holiday cookie. Studded with chunks of even more dark chocolate and bits of crystalized ginger that only adds to the appeal. Part chocolate cookie, part brownie, part gingerbread… and entirely delicious. These unique and intensely flavored cookies are sure to be a hit this holiday season! […]
Dark chocolate meets spicy gingerbread in this intensely satisfying holiday cookie. Studded with chunks of even more dark chocolate and bits of crystalized ginger that only adds to the appeal.
Part chocolate cookie, part brownie, part gingerbread… and entirely delicious. These unique and intensely flavored cookies are sure to be a hit this holiday season!
I’m determined to make chocolate and ginger a more popular holiday combination, because it’s a seriously underrated pairing that deserves all the love.
If you love rich, intensely dark chocolate, and you love extra spicy gingerbread, and you’ve been known to pop pieces of candied ginger straight from the bag… well, these cookies are made for you and you alone.
I realize not everyone loves dark chocolate or ginger as much as I do (my husband included… he has some weird aversion to ginger in desserts, and yet, he still managed to eat more of these cookies than he’s willing to admit), but for those like me, you will gobble these up.
The cookie itself comes together more like a brownie than a cookie, starting with melted butter and chocolate that’s then beaten with the sugar and egg until lightened in color.
While the proportions are very similar to other chocolate cookies I’ve made in the past, simply changing the process results in a chewy, ultra-fudgy cookie that somehow combines the best of both brownies and cookies in one delightful package that stays moist and chewy for days (you can thank the molasses for that!)
When I was little, I wasn’t a big fan of molasses cookies. They were just ok, never my first choice, especially if there was a big platter of Christmas cookies to choose from. The molasses cookies just looked boring so I don’t even think I …
When I was little, I wasn’t a big fan of molasses cookies. They were just ok, never my first choice, especially if there was a big platter of Christmas cookies to choose from. The molasses cookies just looked boring so I don’t even think I even tried them. I would reach for peanut butter blossoms,…
This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust. Oh hello. Here’s a perfect tiny and cute dessert for Thanksgiving: Mini Pumpkin Pies! Over here Alex and I love anything that’s miniaturized. But these pies are more than just the novelty factor! They’re half the serving of a normal piece of pie, making them a healthy dessert option. They’re also customizable for gatherings of all sizes: you can make a half recipe if you don’t want to be stuck with an entire pie after the holiday! Even better: they’re incredibly tasty. Each bite has the perfect ratio of silky smooth filling to flaky pie crust. Ready to bake up some mini desserts? Filling ingredients for mini pumpkin pies The filling for these mini pumpkin pies is so delicious, you probably won’t be able to resist reaching for another one. Ironically this combats the intention of a small serving size, but since 2 mini pies equals one standard pie piece, we won’t blame you! The filling is creamy and cozy-spiced, with just the right autumnal zing from the spices. You’ll notice that there’s none of the standard evaporated milk here. […]
This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust.
Oh hello. Here’s a perfect tiny and cute dessert for Thanksgiving: Mini Pumpkin Pies! Over here Alex and I love anything that’s miniaturized. But these pies are more than just the novelty factor! They’re half the serving of a normal piece of pie, making them a healthy dessert option. They’re also customizable for gatherings of all sizes: you can make a half recipe if you don’t want to be stuck with an entire pie after the holiday! Even better: they’re incredibly tasty. Each bite has the perfect ratio of silky smooth filling to flaky pie crust. Ready to bake up some mini desserts?
Filling ingredients for mini pumpkin pies
The filling for these mini pumpkin pies is so delicious, you probably won’t be able to resist reaching for another one. Ironically this combats the intention of a small serving size, but since 2 mini pies equals one standard pie piece, we won’t blame you! The filling is creamy and cozy-spiced, with just the right autumnal zing from the spices. You’ll notice that there’s none of the standard evaporated milk here. Here’s what’s in the filling for this mini pumpkin pie recipe:
Pumpkin puree (not pumpkin pie filling)
Whipping cream
Vanilla extract
Light brown sugar
Cornstarch
Spices: cinnamon, ginger, allspice, and nutmeg
Whip them up in a blender, and you’re done! Easy peasy.
How to make mini pumpkin pie crust: some tips!
The most involved part of making mini pumpkin pies is making the pastry crust! Here you’ll make a variation on our Homemade Pie Crust, then cut it into 4-inch circles. Here are a few notes on the technique:
Chill for 30 minutes while making the filling. Chilling the pie crust dough makes it easier to work with, with less risk of sticking.
Roll it out in an even rectangle: a pastry cloth can be helpful. It’s not required, but a pastry cloth is helpful for rolling out the pie crust. This is a canvas cloth that’s made for making pie crusts and cookies because again, it reduces sticking.
Use a 4-inch circular cookie cutter or glass, or free-hand it. You’ll need to make 4-inch circles in the dough. We already had a 4-inch circular biscuit cutter, but if you don’t you can use a glass that’s 4-inches in diameter. Or, you can use a ruler and approximate it free-hand!
Use a mini pie pan or muffin tin
There are two types of pans you can use for this mini pumpkin pies recipe: and both work great! Here’s what to know:
Mini pie pan: We used this mini pie pan. The advantage to this is that it has ridges so that the edges of the dough form into scallops as you see in the photographs. This is really only possible with this special pan!
Standard muffin pan: You can also use a standard muffin pan: which you likely have on hand! The edges will be straight and not crimped as you see in these photos.
Variation: vegan mini pumpkin pie recipe
Do you eat plant-based? No problem! You can make vegan mini pumpkin pies by following our Vegan Pumpkin Pie recipe! The vegan pastry crust is made with coconut oil or butter, and for the filling you’ll use coconut milk instead of whipping cream. It’s extraordinarily delicious! It tastes so good, no one will know it’s totally plant-based.
Topping for mini pumpkin pies
Of course, mini pumpkin pies are best when topped with a dollop of whipped cream! And the best whipped cream is homemade. We promise: its light and airy texture and rich flavor will blow you away! Here’s our recipe for whipped cream, and a tasty variation you can use to take it over the top:
Infused Alcoholic Whipped Cream Try a hint of booze to really step it up! For this recipe, bourbon whipped cream or dark rum whipped cream would be fantastic.
More mini pie ideas
There are lots of mini pies you can make using this formula! In fact, just make up the filling for your favorite pie and pop it into this crust. Here are some ideas:
This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust. Want a vegan variation? Bake up this Vegan Pumpkin Pie as mini pies.
Make the crust: In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Cut the butter into chunks, then use a pastry blender or fork to cut it into the flour mixture until a coarse meal texture is obtained. Sprinkle 6 tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Make the filling: Combine all of the filling ingredients in a blender and blend until smooth.
Roll out the crusts: After the 30 minute rest, if you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional) and coat the pin in flour. Roll out the dough into a thin 13” x 18” rectangle. Cut into 4” circles (using a circular cutter or ruler) and gently press into pan. Gently encourage the edges of the dough to scallop.
Add filling and bake: Pour the filling into each crust, letting it slightly mound on the top (a little will remain, which you can discard). Bake the pies for 24 to 26 minutes until the filling cracks and the crust starts to brown. Remove from the oven and cool in the pan for 5 minutes, then remove to a baking rack and cool 30 minutes before serving.
Category:Dessert
Method:Baked
Cuisine:American
Keywords: Mini pumpkin pies
More Thanksgiving recipe ideas
Cooking Thanksgiving dinner? Here are some of our best Thanksgiving recipe ideas for this special holiday: