Cut the apples in about 1/4" slices

Put the butter in a hot pan and let it melt

Once hot, add the apple slice making sure they don't overlap, make multiple batches if necessary.

Sprinkle with cinnamon and nutmeg, cover and let cook until soft.

Serve and enjoy!

Preheat oven to 350°F

Core the apples making sure not to go all the way through and to leave the bottom on the apples.

Stuff 1 tbsp of butter inside each apple.

Sprinkle with the cinnamon and nutmeg

Bake for about 12 to 18 minutes, until the apples are soft.

Serve and enjoy!

Preheat the oven to 160° C or 320° F. Line a baking tray with baking paper.

In a mixing bowl, whisk together the cinnamon, honey, and pumpkin until smooth. Add the hazelnut meal and baking soda, and continue to mix until well combined.

Using your hands, form small balls and then place them on the baking tray. Press on each ball lightly to form a flat cookie shape.

Bake in the oven for 12 minutes or until lightly golden. Be sure to watch toward the end as the bottoms can burn easily.

Remove from the oven, and leave to cool.

Chocolate Sauce Instructions:

Melt together the coconut oil and honey over very low heat.

Add the cocoa and vanilla, and whisk until smooth.

Remove from the heat and leave to cool slightly. The sauce with thicken a little.

Using a spoon, drizzle the sauce over the cookies.

Place the cookies in the fridge to set for 10-20 minutes.

Preheat oven to 350 degrees.

In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined.

Add in pumpkin and continuing beating until thoroughly incorporated.

In a liquid measuring cup, combine milk and lemon juice and set aside.

In a medium bowl, combine remaining dry ingredients.

Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition.

Line cupcake trays with paper liners.

Fill cupcake liners 3/4 of the way full and bake for 24 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.

To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!

Preheat oven to 300ºF.

Whisk the egg white in a cup. Pour the egg whites over the nuts, stirring until the nuts are coated with egg white.

In a small bowl, stir the cinnamon, sugar, and salt together. Stir in the vanilla. Add the cinnamon sugar mixture to the nuts, a little at a time, while stirring.

Spread the coated nuts on an ungreased baking sheet. Bake for 20 minutes without stirring. Use a spatula to remove the nuts from the hot baking sheet immediately. Allow to cool thoroughly before storing in tightly closed container. Store in a cool place.

Preheat oven to 400 degrees F (200 degrees C).

Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate.

Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.

Recipe Submitted By: Paige

Recipe provided by <a href="http://www.Allrecipes.com">www.Allrecipes.com</a>