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Honey Frosted Carrot Cupcakes


  • 1 cup all-purpose flour
  • 1/3 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine salt
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup canola oil
  • 1 teaspoon fresh lemon juice
  • 2/3 cup Our Family Garden Touch of Honey Applesauce
  • 1-1/3 cups fresh carrots (finely grated)
  • 1 container (8 ounce) mascarpone
  • cheese (or cream cheese)
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract (or vanilla bean paste)

Beat mascarpone, honey and vanilla until well blended.



Line 14 muffin cups with paper liners. In a large bowl, whisk all purpose flour, white whole wheat flour, baking soda, cinnamon and salt; set aside.

In another large bowl whisk the eggs until lightly beaten. Add honey, oil and lemon juice; whisk until slightly thickened. Stir in the applesauce and grated carrots. Add wet ingredients to dry mixture blending until dry ingredients are moistened and well mixed.

Evenly fill the muffin cups with the batter.Bake about 20 – 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting.

Pipe or spoon the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time.

Lisa Keys, Kennett Square, PA
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Better for You Brownies


3/4 cup Our Family Garden Touch of Honey Applesauce
1/2 cup unsalted butter (melted)
3 eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup brown sugar (packed)
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder



Spray a 9″ x 13″ baking dish with cooking spray.

In a large mixing bowl, beat first four ingredients on low speed until smooth. In a separate large bowl, stir together cocoa powder and granulated sugar until no lumps remain.

Stir in brown sugar, flour, salt, and baking powder. With mixer on low speed, gradually beat dry mixture into first mixture. Beat on low speed for 2 minutes.

Spread in prepared dish. Bake at 350° F for 20-25 minutes or until center is set. Cool before cutting into 24 brownies.

Mary Shivers, Ada, OK
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Applesauce Oatmeal Cookies


  • 1 cup Our Family Garden Cinnamon Applesauce
  • 1/4 cup Coconut oil (melted)
  • 1 large egg
  • 1/3 cup honey
  • 1 teaspoon agave syrup
  • 1 cup uncooked oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon lemon zest
  • 1 cup dried cranberries
  • 1 cup chopped walnuts
  • 1/4 cup finely chopped crystallized ginger
Cinnamon Sugar Topping
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon


Preheat the oven to 325 degrees.

In a large bowl, add the applesauce, coconut oil, egg, honey, and agave syrup and mix to combine well.

Add the oats, flour, baking soda, salt, cinnamon, nutmeg, and lemon zest. Stir to combine.

Mix in the cranberries, walnuts, and ginger.

Refrigerate the dough for 10 minutes.
Using two tablespoons, place a rounded tablespoon of dough on a parchment or baking mat lined cookie sheet.

Sprinkle the cinnamon sugar on the top of the cookies.

Bake for 15-18 minutes, until the edges of the cookies are golden brown and the center is set.

Remove from the oven and let the cookies cool on the sheet for 5 minutes.


Instead of cranberries and walnuts, you may use any other mix-ins you like, such as dried apricots, chocolate chips, or coconut.

Mary Kenney, Troy, NY

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Blueberry Applesauce Loaf


  • 1/3 cup butter (softened)
  • 3/4 cup cane sugar
  • 1 egg
  • 1 cup Our Family Garden Touch of Honey Applesauce
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon lemon zest
  • 2 cups fresh or frozen blueberries


Preheat oven to 350.

Grease and flour one loaf pan.

Mix together butter, sugar, and egg. Stir in applesauce.

Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and lemon zest, and stir to combine.

Stir in blueberries and pour batter into loaf pan.

Bake for one hour. Check center with toothpick, loaf will be done when toothpick comes out clean.

Let cool in pan. Slice when cool.

Mary Kenney, Troy, NY