fresh apple

Apple Spice Whoopies

My Aunt Rose’s Fresh Apple Cake made into yummy filled cookies!  What could be better?  I’ve seen carrot cakes and even red velvet cakes made into cookies so I wanted to make my favorite cake into  cookies.  I experimented with the spices and the amount of flour and the type of apple, trying several variations and ended up with the following recipe.  I want to thank all my co-workers and family for being my testers and for all their input into the project.

2 cups grated apples, packed (most of my testers preferred Pink Lady and the rest liked Granny Smith apples)
1 cup sugar
1/4 cup vegetable oil
1 egg
1 Tbs. fresh lemon juice
1 1/4 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. ginger
1/8 tsp. nutmeg
pinch of ground cloves
1/3 tsp. salt
1 tsp. vanilla
1 1/2 to 2 cups flour
1 tsp. baking soda
nuts optional (I used pecans)
1 recipe cream cheese frosting (recipe follows)

Peel, core, and grate apples (takes 2 3/4 to 3 apples), put into a glass mixing bowl.  Add sugar through vanilla and let set for 30 minutes.

Preheat the oven to 350°, line a cookie sheet with parchment paper and spray it with cooking spray.  To the apple mixture add 1 1/2 cups of flour and the baking soda.  Add more flour to make the dough the consistency between cake batter and cookie dough.  The amount of flour needed depends on the amount of juice the apples make.

Put a heaping teaspoon of dough onto the parchment paper and spread it out so it is flat and not mounded up.  Continue until the cookie sheet is filled, leaving a couple inches between the cookies.  If you want nuts, break the nuts up into pieces and place on top of half the cookies, press the nuts into the cookie dough.  Bake for 10 to 12 minutes or until lightly browned on the edges and when touched, it doesn’t leave a dent.  Remove from the oven and cool on a rack.  Continue until all cookies are baked.  (makes approximately 20 filled cookies, depending on size)

Prepare the  frosting and spread a liberal amount on the flat side of the cookie then place another cookie on it to make a sandwich cookie.

Cream Cheese Frosting

4 ounces cream cheese, softened
2 Tbs. butter, softened
1 tsp. vanilla
2 cups powder sugar (a little more if necessary)

Mix cream cheese, butter, and vanilla until smooth.  Add the powder sugar and mix until smooth.

Tags: , , , , , , ,

Thursday, June 16th, 2011 Apple Spice Whoopies, Cookies No Comments

Aunt Rose’s Fresh Apple Cake

Fresh apples make this cake moist and full of flavor.  Fresh apple cake is one of my favorite desserts.

Aunt Rose's Apple Cake

Aunt Rose, you would love her.  92 years old with a heart and spirit that is timeless.  Every year for our family reunion, she bakes a couple Fresh Apple Cakes.  They are the center of several family fun-loving disputes, like “where is the other cake?  Who ran off with it?”  All of us love the appley goodness that is topped with cream cheese icing.  Mmmmmmm…  thoughts of it make my mouth water.  Aunt Rose lives hundreds of miles away and I get cravings for the cake more than once a year when she is around to cook it so I asked her for the recipe.  Well…  it looked the same, but the taste?  No, not the same cake!  I made a point of being in the kitchen with her when she made it a couple years ago and watched what she put in.  Like other good cooks, she had her secrets…  I caught her embellishing the recipe that she had given me…  In went a few more spices.  I questioned her about that and the fact she hadn’t put that in the recipe ingredients she had given me and she said “Ohhhh…  I just throw in a few extra spices I feel like, at the time.”  Of course, I forgive her, for I’ve done the same to favorite recipes.  And who couldn’t forgive her?  After all, she is AUNT ROSE!

4 cups grated apples (preferably tart ones)
2 cups sugar
½ cup corn oil
2 eggs
2 tsp. baking soda
2 tsp. cinnamon
¼ to ½ tsp. salt
¼ tsp. nutmeg
2 tsp. vanilla
2 cups flour (or more to make the batter a little thicker than regular cake batter)
1 cup walnuts

Set oven at 350.

Mix first four ingredients, apples through eggs, in a large bowl and let stand for 30 minutes.  Add the dry ingredients and mix well.  Stir in nuts.  Pour into greased 9 x 13 pan and bake for 30 to 40 minutes or until center springs back when touched.  Remove from oven and cool.  Frost with basic cream cheese frosting.  (Aunt Rose added some cloves and allspice to taste.)


Tags: , , , , ,

Monday, November 16th, 2009 What's Cooking No Comments