Applesauce Oatmeal Cookies

Ingredients

  • 2 cups quick oats
  • 1 cup unsweetened applesauce
  • 3 tbsp almond butter (or another nut/seed butter)
  • 2 tbsp maple syrup
  • 1½ tsp ground cinnamon

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Combine all ingredients in a large bowl and mix until thoroughly combined.

Scoop 1½-tablespoon balls of dough onto the baking sheet. Flatten them slightly, as they will not spread while baking.

Bake for 15 to 20 minutes, or until the edges are lightly golden brown.

Cool the cookies completely on the baking sheet to allow them to firm up before serving.

Tips and variations

  • For a different texture: Use old-fashioned rolled oats instead of quick oats for a chewier, more substantial cookie.
  • Use applesauce as an egg substitute: In other oatmeal cookie recipes, you can often replace one egg with 1/4 cup of unsweetened applesauce for added moisture and binding.
  • Add warm spices: Enhance the flavor with spices like nutmeg, ginger, or allspice in addition to cinnamon.
  • Incorporate healthy add-ins: Stir in other healthy additions like chopped walnuts or pecans, dried cranberries, or flax seeds for extra fiber and nutrients.

Double Chocolate Espresso Fudge Brownie

Ingredients

  • 2 cuos unsalted butter
  • 2 oz coconut oil, chopped
  • 2 oz milk chocolate, chopped
  • 2 oz 60% dark chocolate
  • ⅔ cup 100% cacao powder (e.g., Hershey’s special dark, or Dutch process cocoa powder)
  • 1 sachet instant espresso powder (½ oz)
  • 1½ cup white sugar
  • ½ cup packed brown sugar
  • 3 large eggs
  • 1 cup flour
  • 1½ tsp salt
  • 1½ tsp vanilla extract

Directions

Melt butter & chocolate. Sift dry ingredients, then whisk together.

Add sugar to melted butter and stir til just combined. Add vanilla & eggs, then whisk 1 minute. Add dry ingredients and fold with a spatula until dry streaks are incorporated, taking care not to overmix.

Grease a 9×9 pan and line with parchment. Bake in 325°F oven for 40-45 minutes, or until a toothpick draws with a thin layer of batter.

Cool on a rack until firm, then remove and allow to cool to room temp before slicing.

Copycat Taco Bell Quesadilla Sauce

  • ½ cup mayonnaise
  • ½ cup sour cream or Mexican crema
  • 2 tablespoon pickled jalapeno juice from a jar of pickled jalapenos
  • 2 teaspoon sweet paprika or smoked paprika
  • 2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon salt to taste

Credit: https://www.askchefdennis.com/quesadilla-sauce-taco-bell-copycat/