BHG Delish Dish

Stirring Up Ideas In The Kitchen

Posts by cjohnstone

This is a post from Love From The Oven provided by our sponsor, Mott’s Applesauce.

Hi everyone, this is Christi Johnstone from the blog, Love From The Oven. Today I’m sharing another great recipe that I have “made over” using Mott’s Applesauce. I love to make quick breads and muffins, and this Apple Pie Bread recipe is a delicious way to start your day.

Apple Pie Bread

I love how delicious and easy quick breads like this are to make, and they are a staple in our house. Both my daughters love breads and muffins, and they make for a quick, easy and delicious breakfast or afternoon snack. I’m always looking for ways to lighten up bread recipes. Using Mott’s Applesauce in place of some of the oil or butter often used in bread recipes is a fantastic way to cut some fat and calories from the recipe, without sacrificing flavor.

Apple Pie Bread

My family raved about this recipe, so it gets the picky eater stamp of approval! In addition to applesauce, four grated apples go into this bread to give it a fabulous apple flavor, which shines even more thanks to the addition of some cinnamon. I am a big fan of white whole wheat flour, which is a fabulous substitute for all purpose flour, and I used it in this recipe. I love when I can make bread for my family that is lower in fat and whole grain.

Apple Bread

The original recipe calls for nuts and raisins. We have some tree nut allergies in our house, and not everyone is a raisin fan, so I left those ingredients out, but I think they would be absolutely delicious, so by all means if your family enjoys them, make sure to include them!

Applesauce Bread

To make my version of this Apple Pie Bread:

  • In place of 1/2 cup of butter, use 1/4 cup of butter and 1/3 cup of Mott’s Applesauce.
  • In place of all purpose flour, use white whole wheat flour.
  • Add 1-2 tsp of cinnamon.
  • In place of the Streusel-Nut topping, simply sprinkle 1/4 cup packed brown sugar over batter just prior to baking.

Recipe For Apple Bread

I hope your family enjoys this low fat, whole grain version as much as we did. It is absolutely delicious heated up in the morning for breakfast! Thanks so much for having me here today at Delish Dish on BHG! Please come say hi on my blog, Love From The Oven, or my Pinterest, Instagram or Facebook pages.


This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.

Carrot Cake Bars Lightened Up With Mott

Hi there, this is Christi from Love From The Oven. Today I’m sharing one of my favorite spring desserts, carrot cake! I’ve been lightening up my carrot cakes for years with applesauce, it works so wonderfully in carrot cake, and I’m sure you are going to love it. For today’s recipe, I started with BHG’s recipe for Carrot Cake Bars.

Recipe for carrot cake bars with applesauce

I love making carrot cakes for Easter, you have to love a cake that works in some veggies! While most carrot cake recipes call for oil, some up to a whopping cup of oil, I’ve found that replacing some of that oil with applesauce works wonderfully. I replaced half the oil in this recipe with Mott’s Applesauce. It’s such an easy way to reduce the fat and cut a few calories.

Carrot cake made with applesauce

This recipe starts with a box cake mix, making it a great choice if you are a little short on time. It’s not as dense and heavy as some carrot cakes are, which can often be a bit too rich after eating lunch or dinner. While the original recipe calls for raisins, I’m in the “no raisins in my carrot cake” camp, but if you love raisins, by all means, include them! Another great add in for carrot cake is diced pineapples, and of course, walnuts or pecans. Feel free to mix in whichever your family enjoys. I doubled the amount of carrots called for in the original recipe, as I love a very carroty carrot cake. I like to run my carrots through the food processor prior to adding them to my cake mix. While you do have to grate your carrots, you can skip this step, totally optional.

Carrot cake recipe

One other change I made with this recipe was swapping cinnamon for the ginger called for in the recipe. We prefer the taste of cinnamon to ginger, and you can really use either, or even both if your family enjoys a spicy carrot cake. You can easily whip up this recipe in the morning and have it ready to serve after lunch. You can make your cream cheese frosting from scratch, or go with a 16-ounce can of cream cheese frosting.

Easy Carrot Cake Recipe Using Applesauce

To make this recipe the way I did, here are the changes you want to make from the original recipe.

  • Instead of using 1/2 cup cooking oil, use 1/4 cup cooking oil and 1/3 cup Mott’s Applesauce
  • Instead of using 1 cup of finely shredded carrots, use 2 cups of finely shredded carrots
  • Instead of using ginger, use cinnamon.

I hope your family enjoys this delicious cake as much as mine did. It’s such a fantastic dessert for spring! Feel free to come and visit me over on my blog, Love From The Oven, or on Facebook, Instagram or Pinterest! Thanks so much for having me.


This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.

Hi everyone, this is Christi Johnstone from the blog, Love From The Oven. Today I’m sharing another great recipe that I have “made over” using Mott’s Applesauce. Who wants oatmeal cookies? I do!

Oatmeal Cookies

I love cookies, I’ve even written a book, Smart Cookie, all about cookies! One of my all time favorite cookies is an oatmeal chocolate chip cookie. I love the combo of the chewy texture you get from the oatmeal and the delicious richness of the chocolate chips. I also love what a flexible cookie base an oatmeal cookie is, as it can be made with chocolate chips, raisins, butterscotch chips, nuts, dried fruits, there are so many possibilities!

Oatmeal Chocolate Chip Cookies

While most cookie recipes call for about a cup of butter, I’ve lightened up BHG’s Oatmeal Cookie recipe by replacing some of the butter with Mott’s Applesauce. These cookies have 1/2 cup of butter, which is half that of the average oatmeal cookie recipe. The results are delicious, especially for those who love a good, chewy, oatmeal cookie. In addition to lightening these up with applesauce, I also replaced the all purpose flour with white whole wheat flour. I love how white whole wheat flour works so well in place of all purpose flour, and transforms these cookies into a whole grain treat.

Whole Wheat Oatmeal Cookies

To make my version of these Oatmeal Cookies, you will want to make the following changes:

  • In place of 3/4 cup of butter, use 1/2 cup of butter and 1/3 cup Mott’s Applesauce.
  • In place of all purpose flour, use white whole wheat flour.

Lowfat Chocolate Chip Cookies

We loved these cookies! A great hint for keeping your cookies moist when storing them is to place a slice of sandwich bread in the container you are storing your cookies in. It works like a charm with these cookies!

I hope you enjoy my version of these Oatmeal Cookies. Thanks so much for having me here today at Delish Dish on BHG! Please come say hi on my blog, Love From The Oven, or my Pinterest, Instagram or Facebook pages.


This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.

Hi, my name is Christi and I blog over at Love From The Oven, where I share sweets, treats and fun eats. I love to create and share recipes that are simple, delicious and that you can easily make at home.

Buttermilk brownies lightened up with applesauce

I’m thrilled to be here at BHG this month to share some great baking recipes with you, so let’s jump right in with a little chocolate, shall we?

Buttermilk Brownies

If your family is like mine, they just might love chocolate. Brownies and chocolate cake are probably the most requested desserts in my home, so I am always looking for ways to lighten them up bit, without sacrificing flavor. I have two very picky eaters, and while it might be easy to lighten up many recipes, they don’t always pass the picky eater test. My version of this Buttermilk Brownie recipe passed that test with flying colors, they are incredible, and have half the butter of the original version.

Buttermilk Brownies

This Buttermilk Brownie recipe is a bit more like a cake in texture, packed full of chocolate flavor and it is amazingly moist and delicious. I’ve swapped out some of the butter in the recipe, and used Mott’s Applesauce in its place. This is one of my favorite swaps when baking, and if you haven’t tried it yet, you are in for a treat! Applesauce is a great choice if you are looking to reduce some of the fat in your baking.

Mott's Applesauce

You might be wondering, do these brownies taste like applesauce? Not at all. The deep chocolate flavor in this recipe really shines, and if you didn’t know, you’d actually never guess that they contain applesauce. My family loves dark chocolate, so I used dark cocoa instead of regular cocoa in this recipe. Either type of cocoa works well, but if you love dark chocolate I highly recommend using dark cocoa powder in these.

Dark Chocolate Brownies

One other change I made to this recipe was swapping out the cup of water called for in the recipe for a cup of coffee. While I’m not a coffee drinker, when baking, coffee can really kick up the intense chocolate flavor. Anytime I am taking out something, such as some of the fat in this recipe, I like to find another way to punch up the flavor. I think the coffee does a fantastic job of doing that with these.

Buttermilk Brownie Recipe

To make my version of these delicious Buttermilk Brownie recipe, here are the changes you will want to make:

In place of 1 cup butter or margarine, use 1/2 cup butter or margarine and 1/2 cup Mott’s Applesauce. Add the applesauce in AFTER you remove the butter, cocoa powder and water/coffee mixture from stove.

In place of cocoa powder, use dark cocoa powder.

In place of one cup of water, use one cup of coffee.

We loved the Buttermilk Brownies, and I hope that your family enjoys them as well! Thanks so much for having me here today at Delish Dish on BHG! Please come say hi on my blog, Love From The Oven, or my Pinterest, Instagram or Facebook pages.


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