Upside Down Rockit™ Spice Cupcakes

Created by: Meg Raines Created for: Chelan Fresh YIELD: 12 cupcakes Our mini Rockit™ apples are as fun to bake with as they are to eat, especially when it comes to making individual sized desserts. The caramelized Rockit™ apple slices look like little jewels on top of our moist applesauce...

Created by: Meg Raines
Created for: Chelan Fresh
YIELD: 12 cupcakes

Our mini Rockit™ apples are as fun to bake with as they are to eat, especially when it comes to making individual sized desserts. The caramelized Rockit™ apple slices look like little jewels on top of our moist applesauce spice cupcakes when they are turned upside down. Enjoy this little twist on a traditional apple spice cupcake with a dollop of vanilla ice cream for dessert or for breakfast with your morning brew.

INGREDIENTS

Topping

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup brown sugar
• 2-3 Rockit™ apples

Spice Cake

• 2 cups of all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, at room temperature 
• 1 cup brown sugar
• 2 eggs, at room temperature 
• 1 1/2 cups unsweetened applesauce

METHOD

1. Preheat the oven to 350 degrees Fahrenheit; grease a 12-hole muffin tin.
2. To make the topping: Combine the butter and brown sugar in a small saucepan and cook over medium-low heat until it begins to bubble and the surface appears foamy. Turn off the heat and carefully spoon the syrup mixture evenly into the muffin tin, about 1 tablespoon per hole. Set aside.
3. Slice the apples crosswise and lay one slice of apple on top of the sugar mixture in each muffin hole. 
4. To make the cake batter: In a medium mixing bowl add the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves; stir to combine.
5. In a large mixing bowl beat (with a stand mixer or hand-held beaters) the softened butter and brown sugar until creamy, adding eggs one at a time and beating until smooth, scraping the bowl as needed. Add the applesauce and beat lightly until just combined. Add the flour mixture in stages and beat just until the flour is incorporated. 
6. Distribute the batter evenly on top of the apple slices in the muffin tin and bake for 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
7. Let cool for 3-5 minutes in the pan while you run a sharp knife around the edge of each cupcake to loosen it. To de-pan the cakes, place sheet pan over the top of the muffin tin and flip over. If some of the cupcakes or apples slices stick to the pan simple remove them with a knife. Spoon out any remaining syrup and drip over the cupcakes. 
8. Serve warm or at room temperature. Cupcakes can be stored in an airtight container for 1-2 days, or frozen for a few weeks.

Mini Apple Dumplings

Looking for a simple yet delicious Christmas dessert that can feed a crowd? Look no further than our mini apple dumplings made with tiny Rockit™ apples! This recipe is easy to scale up and is sure to please everyone at the table. Our tip: use ready-made pie...

Looking for a simple yet delicious Christmas dessert that can feed a crowd? Look no further than our mini apple dumplings made with tiny Rockit™ apples! This recipe is easy to scale up and is sure to please everyone at the table.

Our tip: use ready-made pie dough to cut the prep time in half!

YIELD: 5 mini dumplings

Recipe Development and Photography By: Williams-Raines

INGREDIENTS

Apples

• 1 tube of Rockit™ apples (or 5 small apples)
• Prepared pie dough or homemade dough, for a double crust pie
• 1/2 cup brown sugar
• 2 tablespoons sliced almonds
• 2 tablespoons dried cranberries or raisins
• 1/2 teaspoon cinnamon

Sauce

• 1/2 cup brown sugar
• 1/3 cup water
• 1 1/2 tablespoons butter
• 1/2 teaspoon cinnamon

METHOD

1. Preheat oven to 375°F / 190°C.
2. First, make the sauce. Combine all sauce ingredients in a small sauce pan, bring to a boil and reduce to a simmer.
3. Simmer until the sugar is melted and the sauce thickens slightly, about 20 minutes.
4. Remove from heat and set aside.
5. Core apples with an apple corer or a small knife.
6. Peel apple, if you prefer your baked apples without skins (optional).
7. In a small bowl, mix the brown sugar, nuts, dried fruit and cinnamon.
8. Roll out the dough and cut 5 circles, each about 5 1/2 – 6 inch in diameter (you’ll need to make larger circles if not using Rockit™ apples). You can use a bowl to mark the circle and a sharp knife to cut it out.
9. Place one apple in the center of each dough circle.
10. Fill the centers of each apple with the cinnamon sugar mixture.
11. Pull up the sides of the dough circle to “wrap” the apple, pinching at the top to keep the dough from falling back down. Repeat with each dough circle.
12. Place the apples in a small baking dish (ex. glass pie dish), leaving about a 1/2 inch between each. Don’t leave too much space between the apples or the sauce will burn between them.
13. Set aside 1/4 cup of the sauce for serving, and pour the remaining sauce over the dumplings.
14. Bake until nicely browned and sauce is bubbling, about 30 minutes. This may take longer if you are making a larger batch.
15. Remove from oven and let cool for 10 minutes. Baste dumplings with remaining sauce before serving.
16. Scoop out apples with a serving spoon and serve with extra sauce and vanilla ice cream if desired.

NOTES:

• Use the scraps of dough to make extra shapes for garnish, brush with the sauce after baking.
• Make it for a crowd! Just double or triple the recipe.

Apple Oat Waffles

5-Ingredients, no-refined flour, no-sugar, Apple Oat Waffles!!! Our favorite breakfast! YIELD: 1 large Belgian waffle Recipe Development and Photography By: @AnnessaRD INGREDIENTS   1 egg 1 apple, such as Rockit™, cored and coarsely chopped with skin on  1/2 teaspoon ground cinnamon  1/4 teaspoon kosher salt  1 cup unsweetened milk  2 cups...

5-Ingredients, no-refined flour, no-sugar, Apple Oat Waffles!!! Our favorite breakfast!

YIELD: 1 large Belgian waffle

Recipe Development and Photography By: @AnnessaRD

INGREDIENTS  

• 1 egg
• 1 apple, such as Rockit™, cored and coarsely chopped with skin on 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon kosher salt 
• 1 cup unsweetened milk 
• 2 cups whole oats 

Toppings:

• sliced apples 
• cinnamon 
• pure maple syrup 

METHOD  

1. In a blender, add ingredients in order beginning with egg, apple, cinnamon, salt, almond milk, and oats. Blend until all ingredients are combined, stopping blender to stir ingredients if needed. 
2. Brush waffle maker with coconut oil or nonstick spray. For a Belgian waffle maker, use 1 cup batter and cook about 4 minutes or until golden brown. For a regular waffle maker, use 1/3 – 1/2 cup batter per waffle. Cook until golden brown, about 3 minutes. Top as desired!

Baked Rockit™ Apple Chips

Baked apple chips are a wholesome, healthy snack that please kids and adults alike. Easily packed in a lunchbox or munched on during movie night, apple chips are convenient and tasty. Our oil-free chips are baked to perfection, making them good for you without compromising...

Baked apple chips are a wholesome, healthy snack that please kids and adults alike. Easily packed in a lunchbox or munched on during movie night, apple chips are convenient and tasty. Our oil-free chips are baked to perfection, making them good for you without compromising on deliciousness. And they’re easy to make. What’s not to love?

We used Rockit™ apples to make perfectly portioned little chips sprinkled with a cocoa spice mix and a little cayenne pepper for a surprise hint of heat. This can of course be omitted if you or your loved ones prefer your sweets without any spicy.

Recipe Development & Photos by: Williams-Raines

Yield: 3-4 servings

INGREDIENTS

• 4 Rockit™ apples
• 1 tablespoon granulated sugar
• 1 tablespoon cocoa powder
• 1 1/2 teaspoons ground cinnamon
• 1 pinch of cayenne pepper (optional)

METHOD

1. Preheat the oven to 225°F / 110°C.
2. Line 2 sheet pans with parchment paper and set aside.
3. Mix the sugar, cocoa, cinnamon and cayenne pepper (if using) together in a small bowl.
4. Slice the apples crosswise into very thin slices. This is best done with a mandolin or vegetable slicer if you have one. No need to core the apples, just remove any seeds before baking.
5. On a clean work surface, lay the apple slices flat. Dust one side with the spice mixture and transfer to the lined sheet pans. The slices can be close together but should not overlap.
6. Bake in the oven for 1 hour, rotating pans from top to bottom after 30 minutes to ensure even baking. Apples should be fairly crisp but, if they’re still soft, bake for an addition 15-30 minutes until they crisp up.
7. Remove pans from the oven and carefully flip the apple slices over.
8. Turn of the oven off before placing the pans back inside. Allow chips to continue drying out in the cooling oven for an hour or overnight if you can.
9. Store cool apple chips in an airtight container for up to a week.

NOTES

* We used a traditional Aztec spice mix (cocoa, cinnamon and cayenne) to make it interesting but cayenne can be omitted to remove heat.
* This recipe is very easy to double or triple, so make baked apple chips for a crowd!

Mini Apple Churros

Created by: Annessa Chumbley, RD Created for: Chelan Fresh A delicious little treat perfect for small hands! INGREDIENTS 10 slices bread, such as Dave's Killer Bread 2/3 cup mascarpone cream cheese 2 tablespoon raw honey 2 Rockit™ apples, diced finely 2 teaspoons ground cinnamon, divided ...

Created by: Annessa Chumbley, RD
Created for: Chelan Fresh

A delicious little treat perfect for small hands!

INGREDIENTS

• 10 slices bread, such as Dave’s Killer Bread
• 2/3 cup mascarpone cream cheese
• 2 tablespoon raw honey
• 2 Rockit™ apples, diced finely
• 2 teaspoons ground cinnamon, divided
• 2-3 tablespoons raw sugar

METHOD

1. Preheat your oven to 375º.  Prepare a baking sheet by lining with parchment paper.
2. Using a rolling pin, carefully roll out each slice of bread until it is flattened. Then, slice off the crusts so you have a perfect rectangle.
3. Mix together mascarpone cheese and honey in a small bowl. Spread 1 tablespoon of cheese mixture on each slice of flattened bread.
4. In another small bowl, mix diced apples with 1 teaspoon cinnamon. Sprinkle 1 tablespoon diced apples in a center line down the middle of each slice (like you would a burrito). Roll up each churro tightly.  Spray each generously with nonstick cooking spray.
5. Sprinkle raw sugar onto a plate and mix with 1 teaspoon cinnamon. Roll each churro into cinnamon-sugar mixture, and place seam-side-down onto the baking sheet. Repeat for the rest of the churros.
6. Bake for about 13 minutes. Remove and let cool. Serve with Homemade Caramel Sauce.

Rockit Appletini Cocktail

Created by: Meg Raines Created for: Chelan Fresh YIELD: 3-4 servings Everyone knows that our miniature Rockit™ apples are a fun little treat for kids, but we haven't forgotten about the grown-up kids. This Appletini cocktail conjures up the taste of Grandma's apple pie but it is strictly for after...

Created by: Meg Raines
Created for: Chelan Fresh
YIELD: 3-4 servings

Everyone knows that our miniature Rockit™ apples are a fun little treat for kids, but we haven’t forgotten about the grown-up kids. This Appletini cocktail conjures up the taste of Grandma’s apple pie but it is strictly for after hours!

INGREDIENTS

For the rim:

• 1/4 cup finely ground graham cracker crumbs
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• Juice of 1 lemon

For the martini:

• 1 cup apple cider
• 5 tablespoons brown sugar simple syrup*
• 1/2 cup vodka
• 1 tablespoon cinnamon flavor whiskey or schnapps
• 1 teaspoon vanilla extract
• Small pinch of salt (optional)
• 2-3 Rockit™ apples, sliced crosswise for garnish
• Ice

METHOD

1. In a cocktail shaker or pitcher, combine the apple cider, simple syrup, vodka, cinnamon whiskey, vanilla, and salt if using. Set aside, or store in the refrigerator until ready to use.
2. Add the graham cracker crumbs, brown sugar and cinnamon to a small bowl and mix well to combine.
3. Prepare the glasses: Put the graham cracker mixture on a shallow plate then squeeze the lemon juice onto a separate plate (make sure both plates are wide enough to fit the rim of your martini glasses). Dip the rim of a martini glass in the lemon juice first, then into the graham cracker crumbs, making sure that the entire rim is coated. Repeat with the remaining glasses.
4. Make the cocktail: Add ice to the mixture in your cocktail shaker or pitcher and stir or shake rigorously, strain out into the prepared martini glasses. Garnish with Rockit™ apple slices. TIP: Dip the apple slices in the lemon juice before garnishing your cocktails to prevent them from browning quickly.

Apple Oat Breakfast Cookies

Recipe Development and Photography By: Annessa Chumbley, RD INGREDIENTS 1 cup soft dates (this is about 14 - 16 dates) 1/2 cup natural peanut butter 1 egg 1/2 cup unsweetened nut milk 1/2 teaspoon kosher salt 1 1/4 cup quick cooking oats 1 Rockit™ apple, skin...

Recipe Development and Photography By: Annessa Chumbley, RD

INGREDIENTS

• 1 cup soft dates (this is about 14 – 16 dates)
• 1/2 cup natural peanut butter
• 1 egg
• 1/2 cup unsweetened nut milk
• 1/2 teaspoon kosher salt
• 1 1/4 cup quick cooking oats
• 1 Rockit™ apple, skin left on and diced
• 1 teaspoon ground cinnamon
• 1 tablespoon sweetener (such as honey or coconut sugar)
• 1/4 cup nuts (peanuts or almonds), roughly chopped

METHOD

1. Preheat oven to 350º.  Line a cookie sheet with parchment paper.
2. In a food processor, add dates (make sure there are no pits that ended up in any of those dates). Process until dates are chopped into small pieces. (this will take about 20 seconds). Add egg, nut milk and salt, and process again until creamy. Use a spatula to scrape down the sides of the food processor and make sure everything gets incorporated. Add peanut butter and blend/process only for a second.
3. Pour mixture into a bowl (scraping down the sides of the food processor again, so you make sure you get everything), and add quick oats, diced apple, cinnamon and honey (or coconut sugar). Stir until everything is evenly mixed together.
4. Scoop 10 large cookies onto the cookie sheet. Using your fingers, press each one down in the center a little. Sprinkle each with chopped nuts.
5. Bake for 20 minutes. Remove and let cool. Delicious as a on-the-go breakfast, or after-school snack. Enjoy!

Rockit™ Rosettes

  Created by: Meg Raines Created for: Chelan Fresh YIELD: 6 rosettes If you haven’t come across Rockit™ apples yet, they are lovely little pint-sized apples that come in a tube. They can be polished off in three bites, making them a convenient snack to pack in your purse or gym...

Created by: Meg Raines
Created for: Chelan Fresh
YIELD: 6 rosettes

If you haven’t come across Rockit™ apples yet, they are lovely little pint-sized apples that come in a tube. They can be polished off in three bites, making them a convenient snack to pack in your purse or gym bag, and they are just the right size for kids too!

Their convenient size also makes them a great choice for making these darling little rosettes. Because their core is mostly edible we can bake with the whole slice instead of cutting it in half. This recipe can’t be easier and will make a sweet treat for a special someone.

INGREDIENTS

• 1 (10” x 15”) sheet frozen puff pastry, thawed overnight in the refrigerator.
•  6-10 Rockit™ apples
• Juice of half a lemon
• 2 tablespoons butter, melted and cooled
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Powdered sugar for dusting

METHOD

1. Preheat the oven to 400 degrees Fahrenheit, and spray a muffin tin with non-stick spray.
2. Fill a mixing bowl with about 4 cups of water; add the lemon juice.
3. Slice the apples crosswise into very thin slices with a mandolin or a sharp knife. Place the apple slices in the lemon water as you slice. NOTE: It is very important that the slices are thin so they will roll properly.
   
   
4. Combine the sugar, cinnamon and nutmeg and mix well. Measure out 2 tablespoons of this sugar mixture for the apples and set it aside. 
5. Lay the puff pastry sheet on work surface lightly dusted with flour. Roll out the puff pastry sheet until it is about half as thin as it was originally.
   
6. Cut the sheet in half lengthwise and cut each half into three strips for a total of 6 long strips.
   
7. Brush each pastry strip with the melted butter, then dust with the cinnamon sugar mixture to coat.
8.  Drain the apples and spin dry in a salad spinner or pat dry with a tea towel. Toss the apples gently with the reserved 2 tablespoons of cinnamon sugar mixture.
9. On one strip of the dough, place some apple slices, making sure they hang over the top edge a bit and leaving about a half inch on either end. Repeat with the remaining strips of dough.
   
10. Starting at one end, roll the dough strip up with the apples and pinch the dough together to seal the end. TIP: Dab a little bit of melted butter on the end piece to help it stick. Place rosette in a muffin tin and repeat with the remaining dough strips.
    
11. Bake for 20-25 minutes or until the pastry is golden brown.
12. Let cool in the pan for 5 minutes, and then transfer to a cooling rack.
13. Dust with powdered sugar when cool to the touch and serve immediately. Puff pastry is best eaten the day it is baked.
    

NOTES

• This recipe is easy doubled if your package of puff pastry comes with 2 sheets of dough.

Apple Pie Tacos

As featured on Indy Wish TV Created by: Annessa Chumbley, RD Created for: Chelan Fresh INGREDIENTS 9 soft street-taco shells (see note below) 2 tablespoons raw sugar  1 1/2 teaspoon cinnamon, divided  5 Rockit™ apples, skin left on and diced 2 tablespoon raw honey  1 tablespoon lemon juice  2 teaspoons cornstarch  1/4 cup water, plus more coconut...

As featured on Indy Wish TV

Created by: Annessa Chumbley, RD
Created for: Chelan Fresh

INGREDIENTS

9 soft street-taco shells (see note below)
2 tablespoons raw sugar 
1 1/2 teaspoon cinnamon, divided 
5 Rockit™ apples, skin left on and diced
2 tablespoon raw honey 
1 tablespoon lemon juice 
2 teaspoons cornstarch 
1/4 cup water, plus more
coconut whipped cream

METHOD

1. Preheat oven to 375º.  On a plate, sprinkle raw sugar and cinnamon. Gently mix the two together. Spray both sides of the soft taco shells with nonstick cooking spray, then lightly dip both sides in the cinnamon mixture. 
2. Flip a muffin tin over. Place each cinnamon-coated soft taco shell between each of the muffin tins, so that the muffin-tin humps help the taco shell stay in place and formed. Place in the the oven and bake for 10 minutes.  Remove and let cool completely. 
3. To make apple filling, combine chopped apples, honey, lemon juice, and 1 teaspoon cinnamon in a small saucepan. Stir cornstarch into the 1/4 cup water and add to the saucepan. Heat on medium for about 10 minutes until apples are completely softened, and gooey-thick. You may need to add more water – about another 1/4 cup, as apples cook, to create a sauce-like mixture. 
4. Spoon the apple filling into each of the taco shells. Top with coconut whipped cream and a sprinkle cinnamon, or a little granola.  Enjoy immediately!

NOTE

A tortilla that’s about 3-4 inches across works great. If you need to, you can take a larger wheat tortilla, and cookie-cut it using a 3-4 inch small bowl.