What to do with Leftover Ingredients

I loved reading everyone's ideas for Thanksgiving leftovers: turkey sandwiches, turkey pot pie, turkey soup, etc. But what about leftover ingredients? For the past couple of months Marcs has been selling 29 oz cans of pumpkin for $2.50. And for the past couple of months it seems like I've had a half used can of pumpkin in my refrigerator.  I also found myself with some extra cranberries, so I spent some time this week recreating some of my favorite pumpkin and cranberry treats to be allergy friendly.  So now instead of too many leftover cans of pumpkin and bags of cranberries, we have too many pumpkin and cranberry treats. But at least they taste good :)

Pumpkin Chocolate Chip Cookies
1 stick butter
1/2 cup raw sugar
1/4 cup unsweetened applesauce
2/3 cup pumpkin
1 t. vanilla
1 1/2 cups white whole wheat flour
1 t. baking soda
1 t. baking powder
1 1/2 t. cinnamon
1/2 t. allspice
1/2 t. cloves
pinch salt
1 cup Allergy Free chocolate chips (such as Enjoy Life)

Preheat oven to 350

Beat butter and sugar until creamy. Add the applesauce, pumpkin and vanilla and beat until incorporated. In a separate bowl, combine the flour, baking soda, baking powder and spices with a whisk. Slowly add to the wet mixture and beat until combined. Fold in the chocolate chips.  Drop by spoonfuls onto a greased baking sheet and bake about 10-12 minutes or until browned around the edges.

Cranberry Vanilla Bread
2 cups white whole wheat flour
1/2 cup raw sugar
2 t. baking powder
1 t. salt
1/4 cup unsweetened applesauce
1/4 cup milk
1/2 cup melted butter
2 t. vanilla extract
1 1/2 cups cranberries
1 T. sugar for sprinkling

Preheat the oven to 375. Grease a loaf pan and set aside. Combine the flour, sugar, baking powder and salt in a bowl with a whisk. Set aside. Melt butter in a bowl and add the applesauce, milk and vanilla extract. Add the liquid ingredients to the dry and mix until moist. Fold in the cranberries. Spread batter in pan and sprinkle with sugar. Bake at 375 for 45 minutes. Turn heat down to 350 and bake 25 minutes longer or until the top begins to brown. Keep an eye on it because oven temperatures may vary.

Cranberry Chocolate Chip Cookies
1/2 cup butter
1 cup raw sugar
1/4 cup milk
2 T. orange juice
1/4 cup unsweetened applesauce
3 1/4 cups white whole wheat flour
1 t. baking powder
1/2 t. salt
1/4 t. baking soda
1 cup allergy free chocolate chips
2 cups coarsely chopped fresh cranberries

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar until light and fluffy. Add the milk, orange juice, and applesauce to the mixture and mix thoroughly. In a separate medium bowl, combine the flour, baking powder, salt and baking soda using a whisk. Add the flour mixture to the butter mixture and blend well. Stir in the chocolate chips and chopped cranberries.

Preheat oven to 375 and line 2 baking sheets with parchment paper. Use a cookie scooper to place the dough onto the prepared baking sheets. Bake for 12 to 15 minutes, or until lightly browned.