Tis the season for a non stop supply of cookies, candy, and desserts staring you in the face. I have a serious weakness for dessert, especially Christmas treats, I can’t keep my hands off of them. If you have the same problem as me, then it is essential that you make these Cinnamon Apple Energy Bites and keep them on hand at all times to ward off that craving for cookies!
Lately I feel like all I’ve been doing is shoving one cookie after another in my mouth. Don’t get me wrong, they have all been delicious, but I’m starting to get a little disgusted with myself. I know it’s the time of the year when overindulging is expected, but I really don’t want January to come and find out I have to run off 10 extra pounds of gingerbread, eggnog, fudge, and peppermint ice cream! To help combat my sugar cravings I decided to make a healthier snack that would still let me feel like I was eating a sweet treat.
These Cinnamon Apple Energy Bites are the perfect cure to quiet down anyone’s sweet tooth. The best part is they are guilt free, unlike those 3 cookies I shoved in my mouth yesterday! The energy bites are a combination of dried apples, oats, almonds, dates, cinnamon, allspice, and a little bit of maple syrup. To make them, start by soaking the dates in hot water for about 10 minutes. Then add all of the ingredients to a food processor or high-speed blender and blend them until they form a paste/dough consistency. You may need to add a couple of tablespoons of the water that the dates soaked in if you find the mixture isn’t combining.
1 cup dried apples (not freeze dried)
1/2 cup medjool dates, pits removed
1/2 cup unsalted dry roasted almonds
1/2 cup old fashioned oats
1 T. maple syrup
1 t. cinnamon
1/8 t. allspice
2 T. water, more if needed
Soak the dates in hot water for 10 minutes.
Add all of the ingredients to a food processor or high speed blender and blend until the mixture turns into a paste or dough like consistency.
You can find complete recipes of this CINNAMON APPLE ENERGY BITES in reciperunner.com
Apples and cheddar just go together. I’ve always loved the combination.
It’s Monday and time to think about staring the week off on a healthy note after some Superbowl party indulgences.
There are so many wonderful textures and flavors in every bite you can’t help but like it. It’s filling, satisfying, and healthy.
Hearty spinach, crisp juicy apples, salty cheese, chewy orange-flavored dried cranberries, and Fisher Natural Sliced Almonds for extra crunch. February is heart health month and Fisher has nine products certified by the American Heart Association as heart healthy.
I made a simple shake-it-together vinaigrette that’s tangy-yet-sweet from the apple cider vinegar, honey, and mustard. It coats each and every bite perfectly.
Dressings can make or break salads and this one is a keeper. If you have extra, it’ll keep airtight in the fridge for a week.
Salads may not be quite as fun to eat as Oreo Cream Cheese Brownies and warm Chocolate Chip Cookies, but they’re reality if you want to fit into your clothes.
Honestly though this is the food I crave day in, day out.
about 6 cups fresh spinach
1 large apple, cored and sliced very thin (try Envy, Gala, Fuji, or similar)
1 cup grated aged white cheddar
1/2 cup dried orange-flavored cranberries (I use Trader Joe’s; plain dried cranberries may be substituted)
1/2 cup Fisher Natural Sliced Almonds
Honey-Apple Cider Vinaigrette
1/4 cup olive oil
1/4 cup honey
1/4 cup apple cider vinegar
2 teaspoons mustard (I like either dijon or honey mustard)
3/4 teaspoon salt, or to taste
3/4 teaspoon black pepper, or to taste
Salad – To a large bowl or platter, add all ingredients in the order listed; set aside.
Honey–Apple Cider Vinaigrette – In a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. Drizzle over salad, toss to combine, and serve immediately. If you don’t use all the vinaigrette, extra will keep airtight in the fridge for up to 1 week.
You can find complete recipes of this APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE in averiecooks.com
Hello cute little Dutch Apple Pie Cookies! These are the perfect little three bite apple pie -slash- cookie. They have a circle of pie crust on the bottom, then a layer of finely diced cinnamon apple filling, with the most delicious, sweet, buttery crumb topping. They are made in a standard size muffin tin. I say cookie instead of mini pie because of the ratio of crust to filling to crumb topping. The filling is thin and subtle, just adding a nice tart flavor to compliment the sweetness of the crumb topping.
When these were sitting on my kitchen countertop, I lost all self control. I had to bring some to my sweet neighbors so I would stop eating them all!
These are really much easier to make than a traditional apple pie, and more fun too! I took a couple of shortcuts – first, I used a refrigerated pie crust. When I don’t make my own pie crust, Marie Calendars is my favorite by far, and it comes in a package with two rolls (look near the refrigerated biscuits). You will just need one roll for this recipe, and you can freeze the other one for later use.
I also enlisted the help of an apple peeler, which makes peeling, coring, and slicing the apples so easy! It literally takes about 15 seconds per apple to get the job done, and my boys think this is the greatest invention ever! If you enjoy making any kind of apple dessert, this is an inexpensive tool to add to your kitchen that will make your life so much easier.
These would be a lovely dessert to serve on Thanksgiving, maybe for those who only have a tiny bit of room left for dessert after the big feast. You can make them the day before and check dessert off your list in advance.
1 roll of refrigerated pie dough (I used Marie Calendars)
5 small Granny Smith apples, peeled, cored, and diced finely
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons lemon juice
1 tablespoon cornstarch
FOR THE STREUSEL TOPPING
2 1/4 cups all purpose flour
2/3 cup brown sugar
2/3 cup granulated sugar
2/3 cups old fashioned oats
pinch of salt
3/4 cups plus 2 tablespoons (14 tablespoons total) butter, melted
Preheat oven to 350 degrees. Spray the wells of a standard size muffin tin with nonstick spray. Roll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter. Gather and re-roll unused dough and cut additional circles. I used the rim of a small plastic cup. Place the circles in the bottom of each muffin well.
Add the apples, sugar, cinnamon, lemon juice, and cornstarch to a medium saucepan. Cook on medium heat, stirring occasionally for about 5-10 minutes until the apples have softened slightly and the juices begin to thicken. Remove from heat.
Add about one tablespoon of the apple filling on top of each circle of pie dough.
Start the apple season off with some Gluten Free Apple Pull Apart Bread. This trendy bread is a mix between a cinnamon roll and cinnamon loaf bread. Now you can enjoy a gluten free apple pull apart bread that is also dairy free, egg free, nut free and Vegan.
Apples showing up in Fall means we’ll start the long transition to cooler weather. Apple and pumpkin recipes are popping up everywhere. I even asked all of you what you’d like to see next, either pumpkin streusel muffins or this apple pull apart bread. And DANG. Apple kicked some serious butt leave the poor pumpkin muffins in the dust. But I can’t blame you. I’ve seen so many version of apple pull apart breads lately on Pinterest. This is one of those ‘must try’ recipes. After all, it must be good if everyone else trying it. <—– peer pressure. gotta love it, right? 😉
I love fall but always find myself struggling a bit to make that transition. I feel like I just got the hang of having 2 energetic boys home all Summer. It’s like we just figured out what to expect, and then things change with school starting. School is not going to be a picnic in the park, or so I’ve heard. I’ve been told by the parents of older kids, 2nd grade is hard. The homework is different and the curriculum also includes first communion and first reconciliation (our school is Catholic)
So it’s a transition in season and in life.
3 cups gluten free white all purpose flour mix
1¼ cup + 2 tbsp milk of choice
1 rapid yeast packet or 2½ tsp
3 tsp xanthan or guar gum (omit if mix already contains gum)
½ tsp salt
¾ cup sugar
2 Tbsp melted vegetable shortening + extra for parchment paper
3 Tbsp shortening
3 small apples (thinly cut)
¾ cup brown sugar
2½ tsp cinnamon
1 cup powdered sugar
4 tsp water
Heat ¼ cup of milk of choice to 100 degrees. Add yeast and set aside for until foaming.
Mix all dry ingredients for the dough. Combine yeast, melted shortening and remaining milk of choice.
Vigorously mix ingredients by hand for 10 minutes or stand mixer for 5 minutes to help activate gum. Cover bowl and let dough rest for 10 minutes. Work on apples while waiting.
Wash, peel and core apples. Thinly slice apples into small bite size bits, set aside until needed.
Lightly grease a sheet of parchment paper the size of a baking sheet. With greased hands, gently press out dough to form a rectangle approximately 16×20 inches.
Low Fat Oatmeal Banana Apple Breakfast Muffins – A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil and sugar, although you’ll never miss it.
Oatmeal Apple Banana Low Fat Muffins are a great weekend brunch baking idea that also makes a terrific alternative to the Monday morning quick granola bar breakfast if you have some left over. I think these are best served warm as a wholesome quick breakfast.
These dense hearty muffins are very satisfying with very little added sugar or oil. The mashed bananas and grated apple keep these muffins particularly moist and a few seconds in the microwave to warm them make them just as good the next day.
1½ cups large rolled oats
1 cup 60% whole wheat flour ( you can use all-purpose flour if you prefer)
3 tsp baking powder
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
4 tbsp vegetable oil
6 tbsp sugar
⅔ cup milk
1 cup mashed ripe banana
1 cup grated unpeeled apple (approximately one large apple)
Mix together the oatmeal, whole wheat flour, baking powder, salt,cinnamon and nutmeg. Set aside.
Beat together the eggs. oil and sugar until fluffy.
Blend in the milk.
You can find complete recipes of Oatmeal Apple Banana Low Fat Muffins in rockrecipes.com
Who doesn’t love coleslaw? It’s crunchy, it’s creamy, it’s slightly sweet, and it goes with just about anything, plus it always has me heading back and heaping another generous scoop onto my plate (no shame, it’s cabbage). Here you get the perfect fall inspired coleslaw with it’s addition of apples, cranberries and almonds and it’s covered in a lighter Greek yogurt dressing (versus a classic coleslaw dressing that has as much as a cup of mayonnaise in it).
This Apple Cranberry Almond Coleslaw has a mild flavor to it but if you’d like a more pronounced flavor you can definitely add in a tablespoon or two of dijon mustard to the dressing. And if you want to skip a step you can use a coleslaw mix in place of the shredded cabbage and carrots. I think it’s time for pulled pork or pulled chicken sandwiches this week for dinner don’t you – and then of course this coleslaw to go with it!
3/4 cup fat free Greek Yogurt (I recommend using Fage, other brands may will be too thin)
1/4 cup mayonnaise
1/4 cup honey
2 Tbsp apple cider vinegar
Salt and freshly ground black pepper
1 small cabbage, shredded (6 – 7 cups packed)
1 1/2 cups matchstick carrots
2 large gala apples, sliced into matchsticks (about 3 cups)
1/2 cup sliced green onions
3/4 cup sliced almonds or 1 cup slivered almonds
3/4 cup dried cranberries
In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
You can find complete recipes of this Apple Cranberry and Almond Coleslaw in cookingclassy.com