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Apple Pie Cookies

I eat a lot of apples.  Each morning I start my day by eating an apple and cinnamon.  Apples are my favorite fruit, and thankfully I never get sick of them. 

I was recently flipping through the food section of the Denver Post Newspaper and found an awesome recipe for Apple Pie Cookies.   Considering how much I love apples, I had to try it out.   I adapted the recipe to make it both gluten and dairy free.  I also reduced the amount of sugar to make it a bit more nutritious. 

These cookies are extremely addictive, however, with so much apple packed into them they are a healthier dessert option, so enjoy.

  • 1 box Lillabee Yellow Cake Mix
  • 1/2 cup softened Margarine (butter)
  • 1 cup packed Brown Sugar (or the white sugar bag supplied in the Lillabee Cake mix)
  • 1 Egg
  • 1 tsp Cinnamon
  • 1/4 tsp ground Cloves
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/3 + 2 Tbls Milk (cow, rice, almond etc.)
  • 1 cup grated Apples (Fuji apples work great)
  • 3/4 cup chopped Walnuts

Caramel Glaze

  • 2 Tbls Margarine (Butter)
  • 2 Tbls Brown Sugar
  • 3/4 cup Powdered Sugar
  • 3 Tbls Milk (cow, rice, almond etc.)

Prep:  

Line a few baking sheets with parchment paper and preheat the oven to 350 degree F.

Make:

Mix the spices and salt with the Lillabee flour mixture from the cake mix in a separate bowl and set aside.  Cream margarine and brown sugar (or the white sugar from the Lillabee cake mix) on medium speed for about 2 minutes.  Scrape down the edges with a spatula and then add the egg and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Scrape down the edges of the bowl with a spatula when necessary.  Add the milk and continue to mix the dough on medium speed.   Gently stir in, using a spatula or wooden spoon, the grated apple and chopped nuts.  Once the batter is smooth, scoop spoonfuls of batter onto the lined baking sheets.  These spoonfuls should be circular and approx. 1-2 inches wide.   Make sure not to scoop the cookies too close together, as the cookies may spread out a bit when baking.

To make the Caramel Glaze, first melt together the margarine/butter and the brown sugar in a saucepan over medium heat for about two minutes.  Remove the glaze from the heat and add the powdered sugar and half of the milk, stirring before adding the rest of the milk.  Mix with a whisk until the powdered sugar is completely incorporated and the glaze is smooth. 

Bake:

Bake the Apple Pie Cookies at 350 degree F for 11-13 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the cookies cool before topping them with the glaze.  Once the cookies are cool, spoon a little of the Caramel Glaze over the top of each cookie.  Make sure the glaze is still warm so that it can spread across the top of the cookies. Sprinkle cinnamon on top of the glaze if desired.  Let the glaze cool before eating.

 Enjoy and Happy Baking!

German Chocolate Cake

German Chocolate Cake is actually a classic American dessert.  I initially was fooled myself and thought the cake originated in Germany; however, I was wrong.   The cake actually is named after an American chocolate maker named Sam German who created a dark baking chocolate in 1852.  The cake was named the German Chocolate Cake in his honor.  This dessert is hugely popular in America and around the world today.
I recently had a delicious German Chocolate Cake at a holiday party.  Ever since I had the cake, I’ve been wanting to recreate the dessert with a Lillabee mix.  I was a little worried that it would be hard to make a GF/DF German Chocolate topping for the cake, however it was actually quite simple.  The coconut milk is a great replacement for the cream and adds a great flavor to the topping.  This cake will make a nice finish to any meal or occasion.  Enjoy!
 
German Chocolate Topping
  • 4 Egg Yolks
  • 1 can Organic Coconut Milk
  • 1 1/2 tsp Vanilla extract
  • 1 1/2 cup Sugar
  • 3/4 cup margarine
  • 1 package of Organic Unsweetened Coconut Flakes
  • 1 1/2 cup Chopped Pecans
 
Chocolate Cake
  • 1 box Lillabee Classic Yellow Cake Mix
  • 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
  • 3/4 cup milk (rice/almond)
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 6oz cold coffee
  • 3/4 cup oil
  • 2 eggs
  • 3/4 cup sifted cocoa powder
 
PREP:
Preheat oven to 350 degrees F and grease a 9-inch cake pan.
 
MAKE:
First prepare the German Chocolate topping.  In a large saucepan, whist together the egg yolks, coconut milk and vanilla until incorporated.  Then add the sugar and margarine.  Cook over medium heat for about 12 minutes or until golden brown.  Make sure to stir the mixture constantly.  Once the mixture is golden brown, add the chopped pecans and coconut.  Continue to stir over heat for 1-2 minutes.  Remove the German Chocolate topping from the heat and set aside to cool.
 
While the German Chocolate topping is cooling, prepare the chocolate cake.  Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, vanilla extract).  In a separate bowl, sift the cocoa into the Lillabee flour mixture.  Add the sugar to the flour mixture and stir to combine.  Then slowly add the dry ingredients to the wet ingredients in 3 additions.  Make sure all is thoroughly mixed and scrape down sides when necessary.
 
BAKE:  
Pour the batter into the prepared cake pan and bake for about 35 minutes, or until a toothpick comes out clean.  Let the cake cool 5 minutes in the pan before removing.  
 
Once the cake is cool, slice the cake horizontally making two cake rounds.  Place one of the chocolate cakes in the middle of a cake platter.  Top the cake with some of the German Chocolate topping and then put the other cake on top of it.  Put more German Chocolate topping on the top of the chocolate cake.  You can spread the topping around the sides of the cake if you want.

Chunky Monkey Chocolate Banana Bundt Cake

My older brother has always loved chocolate and bananas.  We grew up celebrating his birthday each year with his favorite Chunky Monkey Chocolate Chip Banana Bundt Cake.  It is a really delicious dessert which can be served on its own or with some fresh vanilla ice cream.  It is really quite simple honestly, but trust me when I say you will impress everyone with this sweet treat.  You can always add chopped walnuts to this cake if you desire, but the chocolate banana cake itself is quite enough to satisfy any sweet tooth.  I hope you enjoy this lovely cake just as much as my older brother does. Happy Baking.

  •  Lillabee Yellow Cake Mix
  • 3/4 Cup Milk
  • 1 tsp Vanilla
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1/4 Cup + 2 Tbls Margarine or Butter at room temperature
  • 2 large eggs at room temperature
  • 2 large bananas
  • 3/4 cup DF/GF Chocolate Chips (Enjoy Life semi-sweet Chocolate Chips work great) plus more to drizzle on the top of the cake
  • 1/2 cup chopped walnuts (optional)

Prep: Place rack in center of the oven and preheat the oven to 325 degrees F.  Lightly grease bundt pan and set aside.

Make: Combine milk, vanilla, and lemon juice or vinegar and set aside.

Beat butter or margarine with hand-held or standing mixer until smooth.  Pour contents of bag marked sugar and increase mixer speed to medium.  Add eggs, one at a time, beating each for 20 seconds.

Reduce mixer speed to low and pour in contents of second bag alternating with the milk mixture.  Mix until smooth.  Mash the two large bananas with a banana masher or fork and slowly mix into the batter.  Once the banana is mixed into the batter, fold in the chocolate chips (and walnuts if you are adding them).   Pour batter into the prepared bundt pan and smooth out the top with a greased spatula.

Bake: Bake cake 35-40 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.  Let the bundt cake cool 5 minutes in the pan before transferring to a serving plate.

Once the bundt is cool, drizzle melted chocolate over the top. Serve with ice cream or whipped cream if desired.  This cake can be consumed as a breakfast cake as well.  Store in an airtight container.  Enjoy!

 

 

Double Chocolate Peppermint Cupcakes

 

Have you been wondering what to do with all of those left over candy canes? Crush them into tiny pieces and sprinkle on top of these heavenly cupcakes.

I am a HUGE fan of chocolate mint combos, so this cupcake recipe might just be my favorite Lillabee creation of the winter season. The cupcakes are moist and chocolaty and the frosting is rich and fudgy. The hint of mint makes them pure perfection in my book. And the crushed candy canes are so fun and whimsical. Yep, they make me happy. 

Happy Holidays and Happy Baking!

  • 1 box Lillabee Classic Yellow Cake Mix
  • 1/2 c + 1 T sugar (in addition to sugar already in lillabee cake mix box)
  • 3/4 cup milk (rice/almond)
  • 2 tsp apple cider vinegar
  • 1 tsp peppermint or vanilla extract
  • 6oz cold coffee
  • 3/4 cup oil
  • 2 eggs
  • 3/4 cup sifted cocoa powder
 
PREP:
Preheat oven to 350 degrees F and line 24 muffin tins with paper cupcake liners.
 
MAKE:
Combine all liquid ingredients in a bowl and mix (oil, coffee, eggs, milk, vinegar, peppermint extract).  In a separate bowl, sift the cocoa into the Lillabee flour mixture.  Add the sugar to the flour mixture and stir to combine.  Then slowly add the dry ingredients to the wet ingredients in 3 additions.  Make sure all is thoroughly mixed and scrape down sides when necessary.
 
BAKE:  
Pour the batter equally into the cupcake tins and bake for about 20 minutes, or until a toothpick comes out clean.  Once the cupcakes are in the oven, make the Lillabee chocolate gf/df “butter cream” frosting recipe, but substitute peppermint extract for the vanilla extract.  
 
Let cupcakes cool for 5 min in the tins, then transfer to wire cooling rack to cool completely before frosting.  Sprinkle crushed candy canes on the top of the frosted cupcakes and enjoy!  
 

 

 

Caramel Pumpkin Cookies

Caramel Pumpkin is one of my favorite flavor combinations!  These pumpkin cookies are light, fluffy and completely delicious.  When the cookies are topped with the caramel glaze, they make for the perfect afternoon snack or evening dessert.  They can also be eaten as breakfast cookies;  quite frequently I wake up and can’t help but munch on the previous evening’s desserts, especially if I make these cookies!  Regardless of when you eat these Caramel Pumpkin Cookies, there is no doubt you will enjoy them.  

Pumpkin Cookies:

  • 1 Box Lillabee Yellow Cake Mix
  • 1 Cup Margarine (or butter)
  • 1 Cup Pumpkin
  • 1 Egg
  • 1 Tsp Cinnamon
  • 1/2 Tsp Pumpkin Pie Spice

Caramel Glaze:

  • 3 Tbls Margarine (or Butter)
  • 4 Tsp Rice Milk (or any other type of milk)
  • 1/2 Cup Brown Sugar
  • 1 Cup Powdered Sugar
  • 1 Tsp Vanilla Extract

Prep:  

Line a few baking sheets with parchment paper and preheat the oven to 375 degree F.

Make:

Mix the spices with the Lillabee flour mixture from the cake mix in a separate bowl and set aside.  Cream margarine and sugar (from the Lillabee cake mix) on medium speed for about 2 minutes.  Add the pumpkin and continue to mix.  Scrape down the edges with a spatula and then add the egg and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Scrape down the edges of the bowl with a spatula when necessary.  Once the batter is smooth, scoop spoonfuls of batter onto the lined baking sheets.  These spoonfuls should be circular and approx. 1-2 inches wide.   Make sure not to scoop the cookies too close together, as the cookies may spread out a bit when baking.

To make the Caramel Glaze, first melt together the margarine/butter and the milk in a saucepan over medium heat.  Once this mixture is completely melted, reduce the heat and add the brown sugar.  Mix for about 1-2 minutes more, until the brown sugar is dissolved.  Add in the vanilla and continue to stir.  Turn off the heat completely and slowly add the powdered sugar.  Mix with a spatula or whisk until the powdered sugar is completely incorporated and the glaze is smooth. 

Bake:

Bake the Pumpkin Cookies at 375 degree F for 11-13 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the cookies cool before topping them with the glaze.  Once the cookies are cool, spoon a little of the Caramel Glaze over the top of each cookie.  Make sure the glaze is still warm so that it can spread across the top of the cookies.  Let the glaze cool before eating.

 Enjoy and Happy Baking!