Beat mascarpone, honey and vanilla until well blended.
PREHEAT OVEN TO 350° F
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.
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
PREHEAT OVEN TO 350° F
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.
Place a medium skillet over medium heat with the oil. Once oil is hot, fry 12 sage leaves until crisp. Drain on paper towels. Add sausage in a single layer & fry until browned on each side. Drain on paper towels, reserving remaining oil in skillet.
Let oil cool for 5 minutes, then carefully measure out 2 tablespoons. Set aside for making cornbread. Using a small pastry brush & some remaining oil, lightly grease a pan with 24 mini muffin cups.
Whisk together the cornbread mix, egg, 2/3 cup applesauce, & 2 tablespoons reserved oil. Crumble in 10 fried sage leaves. Set remaining 2 aside for garnishing. Use a small cookie scoop or spoon to fill muffin cups until all batter is used. Top each with a piece of sausage, pressing them almost to the bottom.
Bake until golden brown, about 10-12 minutes. Let cool in the pan for 5 minutes, then gently run a small knife around edges.Remove poppers to a serving platter. Garnish sauce with remaining fried sage. Serve poppers with sauce for dipping.
Chicken tenders braised in coconut milk with Thai red curry paste for heat balanced by the sweetness of Touch of Honey Applesauce. Add freshness from the cilantro and crunch from the snow peas and carrot matchsticks and serve over jasmine rice.
Line 2 baking sheets with parchment paper or grease well; set aside.
In a small bowl, add 2/3 cup applesauce and buttermilk. Mix well; set aside.
In a medium bowl, add the flour, sugar, baking powder, 1 1/2 teaspoon apple pie spice and salt. Using a whisk, stir well. Add in the applesauce mixture and mix just until combined.
Using a 1/4 cup muffin scoop, drop 12 biscuits onto 1 prepared baking sheet and the remaining biscuit onto the other pan. Leaving 2 inches in between.
Bake one tray at a time at 425°F for 15-17 minutes or until toothpick inserted in middle comes out clean. Take out of oven and immediately transfer to a wire rack to cool.
While biscuits are baking, in a small non-stick saucepan, add the remaining applesauce and remaining apple pie spice. Cook over medium high heat, stirring often until most of the liquid has evaporated. (9-10 minutes)