These muffins are the perfect answer to what to make with all those apples that are in season. I love to cook with local ingredients, and here in Georgia it doesn’t get any more local than fresh apples from our local orchard and Georgia pecans.

Apple Pecan Muffins

These muffins are the perfect answer to what to make with all those apples that are in season. I love to cook with local ingredients, and here in Georgia it doesn't get any more local than fresh apples from our local orchard and Georgia pecans.

Ready In: 50 mins

Level: Easy


Prep: 15 mins

Cook: 25 mins

Yields: 12 Servings

    Ingredients

  • 1 1/2 c all purpose flour
  • 1/2 c packed brown sugar
  • 4 T packed brown sugar (for topping)
  • 2 1/4 t baking powder
  • 1 t cinnamon
  • 1 t salt
  • 1 apple (peeled and finely chopped)
  • 1 large egg
  • 1/2 c Stonyfield Organic Plain Nonfat Yogurt
  • 1 t vanilla extract
  • 1 stick butter (melted)

  • Topping

  • 4 T packed brown sugar
  • 3 T pecans (finely chopped)

directions

Step 1

Preheat the oven to 350°. Spray 12 standard muffin cups with cooking spray (I like to use coconut oil spray, but buttering them will work too).

Step 2

Sift the flour, 1/2 cup brown sugar, baking powder, cinnamon and salt into a large bowl.

Step 3

In a separate bowl whisk together the egg, yogurt, butter, apples and vanilla.

Step 4

Add the wet ingredients to the dry ingredients and stir until just mixed, careful not to over mix.

Step 5

Fill the muffin cups about two thirds full with the muffin batter.

Step 6

In a small bowl mix together the 4 tbsp of brown sugar and 3 Tbsp of pecans.

Step 7

Sprinkle the brown sugar and pecan mixture over the tops of the muffins to make a strudel-type top.

Step 8

Bake for about 20 to 25 minutes.

Step 9

Allow muffins to cool for a few minutes in the muffin pans. Then, pop them out and slap a good schmear of real butter on them and DEVOUR.

Don’t let the word ‘crepe’ make you shiver with fear. They aren’t as hard as they sound. I’ve got a tried and true recipe. And since this recipe has lots of eggs, Greek yogurt, and peanut butter, you’ll be fuller…longer! You’re going to love it!

Chocolate Crepes

Don't let the word 'crepe' make you shiver with fear. They aren't as hard as they sound. I've got a tried and true recipe. And since this recipe has lots of eggs, Greek yogurt, and peanut butter, you'll be fuller...longer! You're going to love it!

Ready In: 20 mins

Level: Easy


Prep: 10 mins

Cook: 10 mins

Yields: 10 Servings

    Ingredients

  • 3/4 c Stonyfield Organic Whole Milk
  • 1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt
  • 1/2 c corn starch
  • 2 T cocoa powder
  • 1/4 c all purpose flour
  • 3 large eggs
  • 3 T butter (melted, additional butter for pan)
  • 2 T sugar
  • 1 t vanilla
  • 1/4 t salt

directions

Step 1

Put all the ingredients in the blender and blend until smooth. (Crepe batter can be made the night before and placed in the fridge. Just re-blend before using.)

Step 2

Put a bit of butter into a skillet (I like to use a nonstick ceramic coated pan). Then pour or ladle a little bit of batter into the pan over medium-high heat. Once the crepe looks like it has cooked through you can peel it up with a plastic spatula (or if you do it like I do, with your fingers). If you choose to, you can flip it over and cook it another 30 seconds on the other side, but it might not really need it if you pour the batter thin enough.

Step 3

When the crepe is ready, spread a tablespoon of peanut butter down the center and drizzle with some good local honey. Roll it up and run out the door!

This frozen yogurt couldn’t be any easier. I make homemade organic ice cream and while it’s delicious, it’s also labor intensive. Frozen yogurt is nothing like that. It is EASY. Like make it in 5 minutes and then freeze it easy.

Peanut Butter Cookie Frozen Yogurt Sandwiches

This frozen yogurt couldn't be any easier. I make homemade organic ice cream and while it's delicious, it's also labor intensive. Frozen yogurt is nothing like that. It is EASY. Like make it in 5 minutes and then freeze it easy.

Ready In: 2 hrs 25 mins

Level: Medium


Prep: 25 mins

Cook: 11 mins

Yields: 6 Sandwiches

    Ingredients

    Peanut Butter Cookies

  • 2 1/2 c Peanut Butter & Co Smooth Operator
  • 1 1/2 c packed brown sugar
  • 1 t baking powder
  • 2 eggs
  • 2 t vanilla

  • French Vanilla Frozen Yogurt

  • 32 oz Stonyfield Organic Plain Whole Milk Yogurt
  • 1/2 c powdered or superfine sugar
  • 3 T corn syrup

directions

Peanut Butter Cookies

Step 1

Preheat oven to 350°.

Step 2

Beat together the peanut butter, brown sugar, and baking powder until well blended. Add in the eggs and vanilla and mix on low speed until just blended (about 30 seconds).

Step 3

Scoop out heaping tablespoons onto parchment paper prepared baking sheets. Bake cookies for about 11 minutes (until the cookies are puffed, crackled, but still moist). Allow cookies to cool.


French Vanilla Frozen Yogurt

Step 1

Place all the ingredients into the blender and blend until well mixed. Pour ingredients into your ice cream maker and viola! Follow the directions on your ice cream maker to know how long to freeze the frozen yogurt.

Step 2

Place a spoonful between two peanut butter cookies.