Rachel Adams
                                       Super moist with apple chunks in every bite!

Now I made these with my son who Loves to help me bake or cook just about anything. I tweaked the recipe and I will have the recipe I did it.


1C. all purpose flour  1C. whole wheat flour  3/4 tsp. salt 2 tsp. baking powder
2 Tbsp. white sugar    2 Tbsp. brown sugar    2 Tbsp. butter, melted
1 cup finely chopped apples   1 egg, beaten   2/3 C. milk   1/2 tsp. cinnamon
1/4 tsp. ground cloves   1/4 tsp. ground all spice (if you have it use apple pie spice)

1) Preheat oven to 400 degrees. Mix the first 6 ingredients together till well blended.

2) Blend in butter.

3) Add apples and seasonings to the batter.

4) Add the egg and milk. If the batter is still a little dry slowly add more milk until it's well blended and not so doughy looking.

5) Fill prepared muffin pan 2/3 full.

6) Bake for 20 min. in a regular muffin pan and 25 min. in a jumbo (which I used for this) pan.

Note: If you are doing jumbo muffins...double this recipe it will give you 12 jumbo muffins.
Rachel Adams
                                                        Oh so yummy and addictive too!
I made these for my first FRG (family readiness group) meeting for my hubby's unit. Needless to say I had alot left over....oh well!

Cookies:
1 1/2 C. all purpose flour   1/2 tsp. salt   1/2 tsp. baking powder   1/2 tsp. baking soda  1 Tbsp. cinnamon
1/2 Tbsp. ground ginger   1/2 Tbsp. ground cloves   1 C. firmly packed brown sugar  1/2 C. vegetable oil
1 1/2 C. pumpkin puree (If you use canned puree don't use the spices) 1 large egg  1/2 tsp. vanilla, extract

Filling:
3 C. confectioner's/powder sugar   1/2 C. (1 stick) butter, softened   8 oz. 1/3 less fat free cream cheese
1 tsp. vanilla, extract

Cookies:
1) Preheat oven to 325 degrees. Prepare two baking sheets with either nonstick baking mats/wax paper/ parchment paper.

2) In large bowl, whisk together the first 7 ingredients (if your using canned pumpkin puree skip the spices); set aside. In another large bowl, whisk together the sugar and oil until well combined. Add pumpkin puree and whisk until well blended and then add the egg and vanilla. Sprinkle flour mixture over pumpkin mixture in batches and whisk until thoroughly combined. Now if you have a kitchen aid mixer or stand mixer I would use that. It makes alot more easier to combine everything since the batter is a little thick.

3) Using a cookie scoop with a 2-Tbsp. capacity (some are marked or say cookie scoop), drop scoops of dough onto prepared baking sheets, 1-in. apart. Flatten out dough by lightly dipping your finger into water creating a disk shape.

4) Bake until cookies are just starting to crack on top or test done. Bake about 9-10 min based on your oven.

Filling:

1) Sift confectioner's/powder sugar into a med. bowl. Cream with the butter, then add the cream cheese (tip: let the cream cheese stand at room temp to make creaming it easier) and beat/mix until combined.

2) Add confectioner's/powder sugar and vanilla, scrapping sides of the bowl with a rubber spatula, until smooth.

Assemble:

1) Prepare a pastry bag or zip lock bag with a corner cut and a frosting tip inserted in. Fill 3/4 of the way with filling.

2) On completely cooled cookies, pipe the underside of the cookie with filling. Sandwich another cookie, pressing slightly so the filling spreads to the edge.

3) Refrigerate cookies at least 30 min. to 1 hour before serving. You can store them in the fridge for up to 3 days.