Craving something sweet, but don’t want to make a whole batch of a dessert recipe? Enter this delicious (and allergy-friendly) Baked Apple for One.
I received free samples from Kip’s for the development of this recipe and am eligible for prizes for their recipe contest.
Baked fruit is often overlooked for dessert. Fruit is sweet as is, but when baked the natural sweetness intensifies. Baked apples are a delicious dessert. Simply remove the core, stuff with your favorite filling, and bake!
Using a dry-cook method, like baking, will break down the cell walls of the fruit and result in water loss from being exposed to heat. Be mindful of the cooking time. Too long, the fruit will become too mushy and mealy.
When creating a recipe for a single serving, there is no need to complicate the cooking technique with too many ingredients. If cooking for one, keep it simple!
These baked apples are stuffed with Kip’s Granola Bark. Kip’s is an allergy-friendly, gluten-free, and vegan granola bark is free from the eight main food allergens, including peanuts, tree nuts, wheat, dairy, eggs, and soy, and additionally free of sesame and sunflower seeds.
For those navigating food allergies, Kip’s Granola Bark is a wholesome snack that can be enjoyed as is or incorporated into a recipe.
Craving something sweet, but don’t want to make a whole batch of a dessert recipe? Enter these delicious (and allergy friendly) Baked Apple for One.
1 honeycrisp apple (or another variety like gala or granny smith) 2 tablespoons crumbled Kip’s Cinnamon Crunch Granola Bark 1/2 teaspoon butter, melted (or dairy-free, soy-free margarine) 1/2 teaspoon maple syrup 1/4 teaspoon ground cinnamon 1 tablespoon water
Preheat the oven to 350ºF. Use a melon baller, carefully remove the stem and seeds from the apples, making a deep hole where the filling will go. In a small bowl, combine the crumbled Kip’s Cinnamon Crunch Granola Bark, butter, maple syrup, and ground cinnamon. Fill into the cavity of the apple. Add water to a small oven-safe baking dish and place the stuffed apple on top. Bake for 30 minutes, until apple, is fork tender. Remove from oven and allow to cool for a few minutes. Spoon the sauce drippings from the pan over the apples. Serve with ice cream, if desired.
Do you ever have something on your to-do list that just keeps getting rolled over every time to a new to-do list? Welp. That’s posting this Pumpkin Pie Bites recipe. Sorry for holding out on you.
I know I am often the minority when it comes to the love of my paper planner. (Passion Planner to be exact) For the month of January, the pages are completely filled with meetings, cooking classes, presentations, parties, etc. I’m one of those people who likes being busy, but sometimes things fall through the cracks, like posting this recipe which has been sitting in draft for the past two weeks. #sorryivebeenbusy
A version of this recipe was developed with one of my awesome JWU interns. I have a sweet spot for JWU interns and I am a JWU alum myself. I love spending days in the kitchen as a full “test kitchen” days. It’s been fun working with JWU interns because we speak the same “culinary language”. This recipe was tested a few times until the texture and taste came out just right.
Batch cook these little energy bites for the week. They are the perfect on-the-go snack. Who says pumpkin season is over? Let’s keep the pumpkin around all year round!
Baking in the kitchen brings back so many great memories. Growing up, my favorite recipe I would make with my mom is chocolate chip cookies. Over the years I’ve been tweaking that original recipe and have come up with a few alternatives over the years. My latest creation are these Peanut Butter Chocolate Chip (Chickpea) Cookies. Do you have a favorite family recipe? My mom’s classic chocolate chip cookie recipe is a tried and true recipe in our family. The recipe is typed up on (note: from a typewriter) paper is all torn and there are food spills and stains all over it. That’s what makes it so nostalgic. These cookies are always made when guests are over for any holiday or celebration. It has become a dessert staple in our house. But they are not the healthiest (hello butter-flavored shortening and sugar!). I’m all for sweets in treats in moderation, but it’s fun to recreate a classic with a healthier twist.
Beans have been sneaking into more and more baked goods lately because 1) it can help reduce the amount of flour 2) beans can add a boost of protein and fiber. I used chickpeas since they have a very neutral taste and they match the color of chocolate chip cookies best.
Of course, I had to add peanut butter because peanut butter and chocolate is my favorite combo. And just for fun, I added some chia seeds. I really enjoy the added texture it gives to these cookies. These cookies are a little more dense than your typical chocolate chip cookies. Whip up a batch of these when you are looking for a little treat midweek.
Looking for a sweet treat to end the summer? Enjoy a Caramelized Banana Sundae to finish off the summer in a sweet way.
This post is sponsored by Blue Diamond Almonds.
There is small ice cream shop in my hometown called Cliff’s ice cream. It’s the home of the skyscraper – aka a giant soft serve ice cream cone. In second grade, on the last day of school, all the students received a free skyscraper coupon. I remember going to redeem my free skyscraper that summer and was so excited for this massive ice cream cone (as a second grader not concerned about portion control). There was always the debate vanilla, chocolate, or swirl soft serve with chocolate or rainbow sprinkles, or no sprinkles at all. My choice to this day is always vanilla/chocolate twist with rainbow sprinkles.
I still can picture my second grade self walking over to the park benches to dive right into my massive skyscraper ice cream cone, not only to trip and knock my ice cream onto the ground. #fail The wonderful employees at Cliff’s saw my mishap and came over with a new for me. Don’t worry, I recovered from my second grade mishap and ice cream is still my favorite treat of choice in the summer time. A banana split just screams the ultimate ice cream treat, but today I’m showing you a more creative way to spruce it up. The caramelized bananas tastes just like bananas foster but with letting the bananas themselves bring out their natural sweetness. The warm bananas on top of the cold ice cream is indulgent. In culinary school, one of the areas we were always critiqued on was to vary the textures on the plate. The ice cream is soft, smooth and creamy. The bananas are warm, soft, and gooey. With two soft ingredients, you need that crunch factor. Blue Diamond’s Caramel Sea Salt Almonds match up perfectly with this recipe to top this sundae with.
Power up your blender for a twist of a campfire favorite – s’mores!
This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. Thank you for supporting brands who help make this website possible!
S’mores – it’s a summer time favorite. Summer is not complete without a perfect s’more over a campfire. S’mores creations have really gotten creative lately. Adding a reese pb cup instead of a chocolate square, adding in a brûlée banana slice, or even using chocolate chip cookies instead of graham crackers. I’m thinking a little more out of the box today with a drinkable form.
As crazy as this sounds, my uncle didn’t know what a s’more was. Uhhhh.. what! How do you not know what a s’more is?! And even after my cousins and I explained it to him, he never says it correctly. He pronounces it like s’moré.
With no opportunity being around a campfire or fire pit yet this summer, I had to improvise to enjoy my s’more craving. Simply toast marshmallows by broiling them. NOTE: keep an eye on them! I burned the first batch, oops!
The chocolate almond milk was the perfect addition to make it taste rich and indulgent. It literally tastes like a drinkable s’more. If you have s’mores ingredients at home, it’s time to make a s’more smoothie .. now! You can thank me later.
I’ve mentioned time and time again here on RDelicious Kitchen about my love for chocolate. Hi my name is Julie, and I’m a chocoholic. I was overly excited for this months Recipe ReDux theme.
Favorite Chocolate Matches – Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. What’s your favorite chocolate match? Be it traditional peanut butter or something more exotic like cayenne + chocolate. Show us your favorite healthy chocolate combo recipe.
You can’t go wrong with pairing chocolate with peanut butter. You can find me in the kitchen at night with a spoonful of peanut butter with chocolate chips on top. (Robin & Kylie do the same! Great minds think alike 🙂 )
Each month for for the recipe redux challenge, I make a list of recipe ideas and narrow it down, closer and closer to the due date. Yesterday, I was still figuring out what I was going to make. [#procrastination at it’s finest] I wanted to try and think outside the box, but it always came back to my favorite: chocolate + peanut butter.
I actually made a rendition of this recipe with just chocolate for a valentine’s day event at work, so I know it’s a crowd pleaser. The one thing that shocked people the most is one of the ingredients .. TOFU! It mades the mousse light and airy, plus packs in protein for a dessert recipe!
For anyone who knows me well, knows I love chocolate. I have a small piece of dark chocolate every. single. day. The second I am done with dinner, no matter what dinner was, I always crave something a little sweet! What helps me keep my portion control in check is to savor the little piece. It helps me slow down and truly enjoy it.
With Valentine’s Day coming up I was thinking what I would make this year for me and the bf. With these 14 chocolate-y recipes I rounded up from some of my favorite bloggers, now I can’t decide! Which one are you going to make?
I had the pleasure of meeting Regan at Blog Brulee this past September. This woman seriously does it all – Owner of Healthy Aperture, Recipe ReDux, RDs4Disclosure, & co-founder of Blog Brulee. She is a wonderful woman and puts so much hard work and dedication into all the work she does. She had truly opened so many doors for Registered Dietitian’s especially in the internet world.
Regan – You have inspired me in so many ways and I hope to be as accomplished as you are one day! Happy Birthday!
Now, back to these cupcakes.
Since it’s Regan birthday, this birthday party was inspired by her amazing Gluten Free desserts like her, SugarFree GlutenFree Lemon-Nut Sandies, Mulled Wine Raisin Bread, and Gluten-Free Classic Chocolate Pound Cake. So we were inspired to bring a gluten free treat to the party too!
I’ve experimented with coconut flour in the past to create GF treats. The one thing I noticed after a complete recipe fail, that coconut flour sucks up any moisture, so you have to make sure to have enough wet ingredients.
I am a total chocolate lover, so of course I made a chocolate on chocolate cupcake. This is perfect for when you are craving a chocolately treat, but don’t want to make a whole batch of something. And perfect for a special homemade dinner date night with a dessert just for 2!
I have a cooking classes coming up this week at work with the theme of lightened up Thanksgiving desserts. I’ve been playing around with the recipe idea all weekend after posting my Supermarket RD’s Pick of pumpkin puree.
Pumpkin pie is my ultimate favorite dessert on Thanksgiving and I make sure I always save room for it. Of course, there’s not too much room after a delicious Thanksgiving day meal, so I always found it so annoying when I would try to cut myself a sliver of pie and end up making a mess trying to get that perfect little piece.
This recipe I decided to skip the pie plate and use a sheet cake pan to easily cut into little squares to get that perfect little slice.
While this recipe is still a dessert, it is lightened up by cutting back on sugar and adding Greek yogurt in place of other fats.
This was the first time I made a graham cracker crust, but using yogurt instead of butter and I am quite pleased with the results.
Move over pumpkin pie. These pumpkin pie bars can satisfy your craving with lightened up ingredients. Plus, it’s easier for portion control by cutting them into small squares versus trying to cut a sliver of pie.
For the crust: With cooking spray, grease a 9×13 baking dish; set aside. In a food processor, combine the graham crackers and quick oats. and pulse until fine crumbs. Add the cinnamon, light brown sugar, yogurt, and vanilla extract. Press evenly in the bottom of the baking dish.
For the pumpkin pie filling: In a large bowl, whisk together the pumpkin puree, yogurt, sugar, brown sugar, eggs, and pumpkin pie spice.
Pour the filling over the crust evenly. Bake in the oven at 425 degrees F for 10 minutes, then turn down to 350 and bake for an additional 45 minutes. Take out of the oven and let cool completely before slicing.
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Let me tell you, I even surprised my hardest critics with this recipe. It tastes exactly like pumpkin pie!
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