An Apple Agenda

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With so many apples left over from my apple picking session earlier this week, I could think of no better way to spend my Friday than whipping up every apple concoction I could think of.  I started off with some apple sauce, then moved on to an apple cobbler, and finally an apple smoothie to finish off the evening.

Apple Cobbler

Traditionally, apple desserts are limited to pies and crisps, but I found this recipe for a peach cobbler over the summer, and it was so delicious I couldn’t resist trying it for apples as well.  I substituted a cup of cinnamon sugar to sprinkle over the apples to add a bit of bonus fall flair, and lined the baking dish with olive oil instead of butter to make it (at least a little more) guilt free!  Finally I topped off the finished product with whipped cream and caramel sauce to make a delightful fall dessert!

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Apple Smoothie

1 frozen banana

2 frozen apples, sliced and cored

1 cup Chobani Apple Cinnamon Yogurt

1/2 cup Suja Vanilla Cloud

2 tablespoons maple syrup

1 teaspoon cinnamon powder

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Summer Terminus

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One of the endless things I love about summer is the food options it brings.  As this week brought chilly mornings and evenings with only a few warm hours a day, I decided today was the perfect opportunity to say ‘farewell’ to summer with some peach treats, and cooking with the windows open for perhaps the last time.  My resilient inner New Englander will drink smoothies year round, but these delicious peach muffins won’t settle for anything but freshly picked peaches delivered straight from the farm.  Together, the two helped me savor one last warm weather day before the boots and scarves come out again indefinitely.

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Peach Raspberry Smoothie

1 cup frozen peaches

1/4 cup frozen raspberries

1 banana

1 cup apple juice

1 cup raspberry yogurt

1 serving vanilla protein powder

Blend in your favorite blender/food processor of choice (I chose my reliable Vitamix) and enjoy!

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Peach Muffins

1 cup of sliced peaches

1 1/2 cups flour

1/2 cup yellow cornmeal

1/2 cup vanilla yogurt

1 lemon

1/3 cup sugar

3 tablespoons maple syrup

1 teaspoon almond extract

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

pinch salt

3 tablespoons egg whites

4 tablespoons butter

4 tablespoons olive oil

Bake at 400 degrees Fahrenheit

1.  In a small bowl whisk together the lemon juice, yogurt, egg whites, maple syrup, and almond extract.  After the mixture is smooth, whisk in the butter and olive oil.

2.  In a larger bowl, whisk together the sugar, flour, baking powder, baking soda, cornmeal, and salt.

3.  Using a wooden spoon, add the liquid mixture to the dry mixture until combined.  Slowly fold in the peaches until they are spread evenly throughout the batter.

4.  Pour batter into muffin tins (preferably in muffin liners) and bake approximately 25 minutes.  Let the muffins cool for five minutes in tin before transferring to a wire rack.   I hope you enjoy this last savor of summer as much as I did!