There’s no real recipe here, just a list of the usual ingredients I throw together.  Just use what you have on hand, and mix it to suit your personal tastes!  Like it sweet?  Add more dried fruit.  Like it salty?  Use salted nuts or seeds.  (I typically use unsalted).  Need your chocolate fix?  Add some chocolate chips.  I either use the highest quality chocolate chips I can find or I roughly chop a bar of 85% chocolate.

Trail Mix

Ingredients:

• Almonds
• Macadamia nuts
• Hazelnuts
• Walnuts
• Dried cranberries
• Dried apricots
• Dried cherries
• Sunflower seeds
• Pumpkin seeds
• Coconut flakes (unsweetened, you can toast it or not)
• Chocolate chips or chopped chocolate

Combine in a jar and enjoy!

What are your favorite trail mix ingredients?

Spinach Berry Cucumber Salad

recipe from Trainer Momma

Ingredients:

• 10 oz of fresh baby spinach
• 1 cucumber, peeled and sliced
• 4 green onions, chopped
• 1 pint fresh blueberries
• 1 fresh peach, sliced
• handful of dried cranberries
• handful of Asiago cheese, shredded
• 1/4 – 1/2 cup sugared pecans
• White Balsamic Vinaigrette Salad Dressing (see recipe below)

Mix all the ingredients. Dress the salad to taste with the most of the dressing (I typically have a little left over) and serve immediately.

White Balsamic Vinaigrette Salad Dressing

recipe from Trainer Momma

Ingredients:

• 1/4 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar  (Picky Apple Note: I just used regular balsamic)
• 1 Tb pure maple syrup
• 1/8 tsp garlic powder
• 1 tsp salt
• 1/2 ground black pepper

Just mix all the ingredients in a jar and shake well.

Sorry I don’t have a better photo of this…I’m notoriously bad at forgetting to take pics of my Thanksgiving food!

Fall Salad with Butternut Squash and Apples

inspired by Healthy Food for Living

Ingredients:

• 1 butternut squash, peeled, seeded and chopped into 1 inch cubes
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• salt
• pepper
• 4-5 cups baby spinach
• 1 chopped apple (I used Pink Lady)
• 1/2 cup dried cranberries
• 2 ounces crumbled goat cheese
• 1/3 cup toasted pecans
• Apple Butter Vinaigrette, recipe below

Toss butternut squash with olive oil, maple syrup, salt and pepper.  Bake at 400 degrees F for 25 minutes.  Allow squash to cool slightly, then toss in a large bowl with spinach, apple, cranberries, goat cheese, pecans and Apple Butter Vinaigrette.

Apple Butter Vinaigrette

Ingredients:

• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons apple butter (This would also be delicious with pumpkin butter)
• kosher salt and pepper, to taste

Whisk together all ingredients.

This has become my go-to recipe when I’m craving something baked and apple-y and short on time.  Obviously I didn’t invent Apple Crisp, but this is how I make it.  I usually don’t measure the ingredients.  I just throw it all together.  But this time I measured, just for you.  I make mine in a 16 ounce ramekin, using just one apple.  This could be enough for 2 people to share….if you feel like sharing.  Since The Picky Apple and The Littlest Apple won’t eat Apple Crisp (crazies!), I usually eat half and save the rest for later.  Or eat it all in one sitting.  I’m currently eating for two, right?  Just kidding.  Do yourself a favor and save half for later.  My version is heavy on the topping because that’s how I like it.

Apple Crisp

recipe by me

Ingredients:

• 1 apple, peeled and cut into 1″ chunks (I use whatever kind of apples we have on hand, usually Pink Lady or Sweetango Apples)
• 3 tablespoons cold butter
• 4 tablespoons brown sugar
• 2 tablespoons flour
• 2 tablespoons oats
• 1 teaspoon cinnamon
• 1/4 cup pecan pieces
• dash of kosher salt

Preheat oven to 400 degrees F.

Layer the apple chunks in the bottom of the ramekin or other baking dish.

For topping: Cut the butter into small pieces.  In a small bowl, cut together butter, brown sugar, flour, cinnamon and salt until mixture is crumbly and well combined.  Stir in oats and pecans.

Pour topping on top of apples, and press down slightly.  Bake at 400 degrees F for approximately 30 minutes.

Spinach and Pear Salad With Rosemary Vinaigrette

adapted from Epicurious

Ingredients:

• 2 tablespoons red wine vinegar
• 2 tablespoons rice vinegar
• 2 tablespoons vegetable broth
• 1 1/2 tablespoons minced shallots
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons chopped fresh rosemary
• 4 cups (packed) fresh baby spinach leaves (This time I substituted romaine lettuce from my produce box, but I prefer to use spinach)
• 4 teaspoons coarsely chopped toasted pecans
• 2 ripe pears, unpeeled, cored, thinly sliced
• 1/4 cup crumbled goat cheese

Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.

Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.

In the meantime, here’s a recipe for the brownies I made for the party.  I’ve been flipping past this recipe for over a year every time I looked in my recipe binder for a dessert.  Not sure why.  I LOVED these brownies!!  Similar to kitchen sink cookies, these brownies are chock full of all kinds of good stuff like cinnamon, chocolate chips, pecans, toffee bits, and coconut.  They freeze well too!  I know this photo isn’t the greatest….I snapped these as an afterthought when the party was well underway!  

Kitchen Sink Crunchers

from Family Circle, September 2009

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup (1 stick) unsalted butter
• 1 cup packed dark-brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 cup toffee pieces (such as Heath Bits o’ Brickle)
• 3/4 cup sweetened flake coconut
• 3/4 cup chopped pecans
• 1 cup semisweet chocolate chips

Heat oven to 350 degrees F.  Line 13x9x2 inch baking pan with nonstick foil.  Whisk together flour, cocoa powder, baking powder, salt and cinnamon; set aside.

Melt butter and sugar in a saucepan.  Cool slightly.  Whisk in egg and vanilla extract, then whisk in flour mixture.  Stir in toffee bits, 1/2 cup EACH flake coconut and pecans and all of the chocolate chips.  Spread into prepared pan.

Press remaining coconut and nuts into batter.

Bake at 350 degrees F for 25-30 minutes or until set in center.  Let cool in pan on wire rack for 15 minutes.  Grab foil and lift bar from pan to rack; let cool completely.  Cut into 24 bars.

For my Cookie Boxes (given to family and friends), I’m planning:

• Mexican Chocolate Thumbprint Cookies
• Cranberry Bliss Bars
• Peppermint Bark
• Snowballs
• Peppermint Double Chocolate Cookies
• Momofuku Compost Cookies
• Spiced Snowcaps

I probably won’t get them all done, but if I get at least 5 different things in the Cookie Boxes this year, I’ll be happy.  The Snowballs (also called Mexican Wedding Cookies) are the only ones I’ve made before, but this time I’m using a slightly different recipe.

I’m also baking Fresh Gingerbread Cake with Whipped Caramel Frosting for Christmas Eve.  If I’ve got time, I’d really like to make Chocolate Bread Pudding Cake with Eggnog Sauce, too.

And let’s not forget the Cinnamon Rolls that have become a Christmas Day tradition!

So, I’ll be spending LOTS of time in the kitchen this week.  Before I dive back in to all the baking, here’s today’s recipe.  I’ve only just begun, and I’m already in love with my first recipe! (A sure sign I know how to pick them, right?)  This is a Bobby Flay recipe, and he’s one of my favorite chefs.  These cookies are similar to the Chocolate Turtle Cookies from a few years ago.  BUT, I like these even better because they’ve got cinnamon AND chocolate, and the filling is dulce de leche.  YUM!  And they just LOOK good, don’t they?

Mexican Chocolate Thumbprints

from Good Housekeeping, December 2010

Ingredients:

• 2 cup(s) all-purpose flour
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) salt
• 6 tablespoon(s) Dutch-processed cocoa powder
• 1 teaspoon(s) espresso powder
• 2 tablespoon(s) vegetable oil
• 1 teaspoon(s) vegetable oil, combined with above
• 1 cup(s) (2 sticks) unsalted butter, softened
• 3/4 cup(s) granulated sugar
• 1/4 cup(s) packed light brown sugar
• 2 large egg yolks
• 2 teaspoon(s) vanilla extract
• 2 large egg whites, lightly beaten
• 1/2 cup(s) ground pecans
• 1 cup(s) dulce de leche

In large bowl, with wire whisk, stir flour, cinnamon, and salt until blended. In small bowl, with rubber spatula, combine cocoa powder, espresso powder, and oil until mixture becomes smooth paste.

In another large bowl, with mixer on medium-high speed, beat butter and sugars until light and fluffy. Beat in egg yolks, one at a time, on medium speed until combined. Beat in vanilla, then cocoa mixture, until combined. Add flour mixture and beat on low speed just until dough comes together. Cover bowl with plastic wrap and refrigerate at least 20 minutes or up to 8 hours.

Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment paper.

Roll 2 teaspoons dough into a ball. Dip top of ball into egg whites, then pecans. Place on prepared cookie sheet. Repeat with remaining dough, spacing balls 1 1/2 inches apart. With thumb or back of wooden spoon, make a deep indentation into center of each ball.

Bake, 1 sheet of cookies at a time, 9 minutes or until edges are set but centers are still soft. If necessary, make indentations again. Cool on pan on wire rack 2 minutes. With metal spatula, carefully transfer cookies to rack and cool completely. Store in airtight container at room temperature up to 3 days.

To serve, fill center of each cookie with about 1/2 teaspoon dulce de leche.

Black-Bottom Pecan Cheesecake Pie

from Southern Living Homestyle Cookbook

Ingredients:

• 1 pie crust (refrigerated, or homemade, my recipe coming soon)
• 1 cup semisweet chocolate morsels
• 3 tbsp whipping cream
• 1 (8 oz.) package cream cheese, softened
• 4 large eggs
• 3/4 cup sugar, divided
• 2 tsp. vanilla extract, divided
• 1/4 tsp. salt
• 1 cup light corn syrup
• 3 tbsp. butter or margarine, melted
• 1 1/2 cups pecan halves
• Chocolate syrup (optional)

Preheat oven to 350 degrees F.

Fit piecrust into 9 inch pie pan.  Fold edges under and crimp.

Microwave chocolate morsels and whipping cream in a small glass bowl for 1 to 1 1/2 minutes or until morsels begin to melt.  Whisk until smooth.  Set aside.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth.  Pour chocolate mixture into pie crust, spreading evenly.  Pour cream cheese mixture over chocolate layer.

Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 tsp. vanilla.  Stir in pecans; pour over cream cheese layer.

Bake at 350 degrees F for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning.  Cool completely on a wire rack.  Drizzle each slice with chocolate syrup if desired.

I realized the other day that I’ve never actually made this relish for myself, so I asked my mom for the recipe.  As it turns out, she doesn’t follow a recipe and just tastes it as she goes along, adding more sugar or pecans as needed.  I’ve written out some amounts for you below.  No oven or stovetop necessary for this delicious Thanksgiving side dish!

Cranberry Orange Relish

recipe from my mom, ingredient amounts by me

Ingredients:

• 4 heaping cups of fresh cranberries
• 1/2 cup sugar
• 1 large orange
• 3/4 cup chopped pecans

Chop the raw cranberries in a food processor or blender.  Transfer to a medium sized bowl and add sugar.  Stir to combine.  Peel the orange and cut into small pieces.  Add orange and pecans to cranberries, and stir to combine.  Put in the refrigerator for at least an hour before serving for best flavor.

Pumpkin Spice Oatmeal

recipe by me!

Makes 3-4 servings

Ingredients:

• 1 3/4 cups water
• 1 cup old fashioned oats
• 1/2 cup pumpkin puree
• 1 tablespoon butter
• 2 tablespoons brown sugar (or honey)
• 1 teaspoon pumpkin pie spice
• 1/4 cup dried cranberries
• 1/4 cup pecan pieces

Bring water to a boil, add oats and cook for 5 minutes.  Turn off burner and allow to thicken for several minutes.  Stir in pumpkin puree, butter, brown sugar, and pumpkin pie spice until well combined.  Fold in dried cranberries and pecans.