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What seems like ages ago, I made a recipe for Blood Orange Cream Cookies based on a recipe by chef/photographer extraordinaire Aran Goyoaga. For more blood orange recipes check these out: I created this recipe using piped spritz cookies from Aran Goyaga and my grandma's shortbread cookie recipe. Place the slightly cold butter into the bowl of an electric mixer fitted with the paddle attachment, or use a hand-mixer. Blood Orange Buttercream Ingredients: 2 cups jarred marshmallow fluff 16 tablespoons (8 ounces) unsalted butter, cut into tablespoons and slightly cold Finely grated zest of 1 medium blood orange 1-2 tablespoons fresh squeezed blood orange juice 1 teaspoon pure vanilla extract 1/2 teaspoon pure orange extract or oil 1/4 teaspoon pure almond extract (optional) Pinch salt Instructions: Place the marshmallow fluff into the bowl of a stand mixer fitted with the whisk attachment.

For now, I want to share this new recipe for Fresh Autumn Glory® Apple Chutney that I created for one of my very favorite brands, SuperFresh Growers. In case you’ve never heard of Autumn Glory® apples, they are a proprietary apple grown only by SuperFresh Growers. My fresh apple chutney recipe combines the texture and flavor of the raw, diced Autumn Glory® apples with dried cranberries, raisins, pecans, citrus juice and zest, spices, a little honey and apple cider vinegar. 6 medium Autumn Glory® apples, cored and cut into small dice 2 cups dried fruit (raisins and/or cranberries) 1 cup pecans, chopped ½ cup shallots, minced (could sub red onion) ½ cup apple cider vinegar ½ cup honey Juice and zest of 1 large orange Juice and zest of 2 large lemons 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves For serving: Cream cheese, softened Crackers or small rounds of fresh or toasted baguettes (crostini) Crackers or small rounds of fresh or toasted baguettes (crostini) Combine all ingredients in a large non-reactive bowl (such as glass or stainless steel).

Apple Breakfast Cookies are a powerhouse combo of whole grains, sweet and fiber-rich apples, and nut butter for a wholesome, filling grab-and-go breakfast or snack. Awhile back I shared a simple recipe for a Rustic Apple Galette using SuperFresh Growers’ proprietary new apple variety, Autumn Glory. In this breakfast cookie recipe, I use a combination of the sweet and crunchy Autumn Glory apples with another of my favorite, Granny Smith. These apple breakfast cookies are full of heart-healthy fiber, healthy fats and omega-3 fatty acids, and sweet, juicy apples.

½ to ¾ cup brown sugar (start with less and add more to taste) Heat a the olive oil in a 3-4 quart stainless steel or other non-reactive pan. Add 3 cups of the cranberries, diced pears, orange zest and juice, vinegar and ½ cup of the brown sugar. 2 teaspoons olive oil 1/4 cup onion, diced 4 cups cranberries, divided Juice and zest of 1 orange 1/2 cup vinegar (I used part balsamic and part apple cider) 1/2 to 3/4 cup brown sugar (start with less and add more to taste) 1/2 cup golden raisins 1/4 cup candied ginger, diced 1 teaspoon dry mustard powder 1/2 teaspoon pumpkin pie spice Heat a the olive oil in a 3-4 quart stainless steel or other non-reactive pan. Add 3 cups of the cranberries, orange zest and juice, vinegar and 1/2 cup of the brown sugar.