So, a few weeks ago, Ernie and I had a free weekend and decided to go apple picking! This is one of our favorite activities in the fall. In case you’ve never gone, this involves going to a farm that offers the option to pick your own fruit and picking this fruit. There are a decent number of farms in the Baltimore region, many within an hour’s drive. We’ve also gone strawberry picking in the past (may have to resurrect this again!). This year we decided to try a different farm from one we’ve gone to before. We went to Lohr’s Orchard in Churchville, Maryland.
It was definitely much smaller than other orchards we’ve visited. The nice thing was you got to take a hayride out to apple trees or pumpkin patch if you wanted to (or you could walk). While we were there we could pick golden delicious, stayman, and mutsu. We ended up picking up two bags of apples, which was over 20 pounds. We also got something new… An apple cider slushie! It was amazing! For real… I love regular cider and hot cider for sure. But as a slushie, it is even better, I promise.
After realizing that 20+ pounds of apples is a large amount, I had to figure out what to do. The first project was apple sauce and apple butter. I will post about that later. After that, I was still eating apples and enjoying them, so I wanted something else as well. Pinterest was great and showed me a recipe for some cookies! I found a recipe from The Naptime Chef for some spiced apple cookies. I kept the recipe pretty much the same, though I did veganize it and make them “healthier” by using half whole wheat flour. I sent some to my foodie pen pal, so hopefully she enjoys them as well.
“Healthier” Spiced Apple Cookies
- 1/2 cup vegan shortening (I used Earth Balance)
- 1 1/3 cup dark brown sugar
- 1 egg or egg replacer (I used Ener-G)
- 1/4 cup non dairy milk (I used unsweetened almond milk)
- 1 cup unbleached flour
- 1 1/4 cup whole wheat flour
- 1 tsp baking soda
- 1 to 3 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup chopped walnuts
- 1 cup unpeeled apple (I used Mutsu)
Preheat the oven to 350 F. Beat together the shortening and sugar. If you don’t have a hand blender (like me…) you can microwave the shortening until mostly melted and then incorporate the brown sugar. To make Ener-G egg add 1.5 tsp powder with two tbsp hot water and stir to dissolve. Add the “egg” and the milk to the shortening mix. You could sift together all the dry ingredients, but as I’m lazy, I just added the ingredients one at a time to the liquid mixture. Once the dough has formed incorporate the chopped apples and walnuts by folding them in. Add the dough to a baking sheet covered with parchment paper or a silpat. Bake for 12 to 14 minutes. Though if you make them vegan, you could always just eat it raw….