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.
These perfectly portioned (vegan) Chocolate Mint Mousse desserts will satisfy your sweet tooth.
The great debate: Is it chocolate chip mint ice cream OR mint chocolate chip ice cream? Also, does it need to be green or is it okay being white? My family and I have discussed this in great lengths. We have different opinions, but one thing we can agree on is the love for the chocolate/mint combination.
Do you remember those Andes candies? Still, to this day, my mom put those in our Christmas stockings.
I repurposed the Oui yogurt glass containers for these perfectly portioned desserts. The secret ingredient that makes this silky and smooth vegan mousse – silken tofu!
Silken tofu is silkier than regular tofu, provides an incredibly delicate texture. That’s why it’s a natural fit in mousses and pies. Don’t worry, you would have no idea there is tofu in there. Tofu takes on the flavors of what else is in the recipe – in this case, chocolate mint!
I’m sure you knew that tofu is an excellent plant-based protein, but did you know tofu is also an excellent source of calcium? Calcium is not just found in dairy products, but also soy and dark leafy greens, which is important for bone health.
These perfectly portioned (vegan) Chocolate Mint Mousse desserts will satisfy your sweet tooth.
8 ounces dark chocolate, chopped
3 tablespoons maple syrup
1 teaspoon espresso powder
1 teaspoon mint extract
¼ teaspoon sea salt
2 cups (16 ounces) silken tofu (NOT soft tofu)
1 tablespoon water
Toppings: coconut whipped cream, shaved chocolate, mint leaves
Melt the chocolate over a double boiler, or in a microwave-safe bowl. Remove the bowl from the heat as soon as the chocolate has melted, being careful not to burn it. Stir in the maple syrup, espresso powder, mint extract, and salt.
In a blender, combine the silken tofu, water, and melted chocolate. Blend until thoroughly combined.
Divide equally between 4 ramekins or little jars. Cover and refrigerate for at least 2 hours.
Top with coconut whipped cream, shaved chocolate, and mint leaves if using.
The Instant Pot is a single appliance that does the job of seven (yes, seven!) different kitchen appliances. It can handle the tasks of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and a warming pot. Think of all those appliances taking up space in your kitchen that can be replaced by one.
The red wine and pomegranate juice naturally add a beautiful color.
Why use bosc pears?
I feel like pears are often forgotten to use for desserts. Bosc pears (the variety I used in this recipe) have a more firm, dense flesh than other pear varieties, so they are ideal for use in baking, broiling, or poaching. They retain their shape and texture better than other varieties, and their flavor is less likely to be overwhelmed by the use of strong spices like cinnamon, clove, or nutmeg.
Present this stunning dessert at your next dinner party. These Instant Pot Poached Pears are an elegant dessert that takes minimal prep work.
4 Bartlett pears
2 ½ cups water
1 ½ cup red wine
1 cup 100% pomegranate juice
½ cup sugar
1 orange, juiced and zested
1 tablespoon balsamic vinegar
3 cinnamon sticks
1 teaspoon whole cloves
1/3 cup pistachios, chopped
Peel pears. If needed, slice the bottom so pear is able to stand straight up. Using a melon baller, scoop out seeds and core from the bottom.
Add water, red wine, pomegranate juice, sugar, orange juice, orange zest, balsamic vinegar, cinnamon sticks, and whole cloves in the instant pot. Set instant pot on the sauté setting until liquid mixture begins to slightly simmer.
Once the liquid begins to simmer, add pears and switch instant pot to manual setting. Cover and lock the Instant Pot lid and set for 8 minutes.
When finished, let the steam release from Instant Pot. Remove the lid. Carefully remove pears and let cool.
Turn the Instant Pot to saute and allow the juices to simmer for 10 minutes, or until reduced by half. Let cool and strain out the cinnamon sticks, cloves, and orange zest.
Plate poached pears, by adding pear to a plate. Drizzle liquid to coat the pears and pool at the bottom of the dish. Sprinkle with chopped pistachios.
Store extra pears the extra liquid in the refrigerator.
A perfectly portioned dessert, these Almond Pear Crisps take less than 15 minutes to make!
By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
My boyfriend and I created the term “hankering” when we were in the mood for something sweet. At first, it meant chocolate chip cookies, but now it has transformed into any type of dessert. He supports my sweet tooth cravings.
One of my absolute favorite kinds of desserts is fruit crisps. I love the soft sweet fruit under a sweet crunchy crumble.
When our hankering kicked in, having a can of Libby’s pear halves came in handy. Libby’s wide variety of shelf-stable, conveniently packed, nutritious and delicious fruit and vegetable products, help busy families get fast, wholesome meals on the table without sacrificing flavor or nutrition, but in our case dessert ready in under 15 minutes.
Keeping canned fruits and vegetables come in handy since they are shelf stable. They have saved dinner time and time again.
According to the Canned Food Alliance, from a nutrition and sensory standpoint, recipes prepared with canned ingredients and those prepared using cooked fresh and/or frozen ingredients rate comparable. Canned fruits and vegetables are packed at their peak of harvest, which means they are packed at their peak nutrient value.
These canned pears can even be paired with the trendiest ingredients – coconut milk. In 2016’s Google trends report, coconut milk was on the list of ingredient trends. Instead of topping these Almond Pear Crisps with ice cream, try making coconut whipped cream!
Celebrate with cake! Chocolate Raspberry Cake Bites to be exact! They are like cake pops without the sticks and with a healthy twist. I’ve been celebrating a lot lately. My sister’s birthday, Father’s Day, and my birthday all within a few days of each other. Let’s celebrate with CAKE! .. Cake Bites to be exact.
This recipe idea came to me as I was waiting in line at Starbucks and was looking at the cake pops in the glass case. I wonder who first created the cake pop? It’s such a clever idea, but I always found them way too sweet. Cake plus overload on frosting blended into the cake to make the cake pop shape. I was curious if it would work with yogurt. Guess what – it did! (or I wouldn’t have posted this recipe)
I know my typical dessert combo is chocolate and peanut butter (like here, here, and here), but I also love the chocolate raspberry combination. Okay, let’s be real.. chocolate and anything. Hi my name is Julie and I’m a chocoholic.
1 (18.5 oz) chocolate cake box mix (+ ingredients according to the package directions)
1/3 cup vanilla Greek yogurt (I used 4% vanilla Siggi’s)
1/3 cup seedless raspberry jam, melted
2 cups dark chocolate chips
1 teaspoon coconut oil
6 tablespoons raspberry jam
1/4 cup raspberries
Bake 9-inch chocolate cake according to package directions. Let cool completely.
Crumble cake into a large bowl. Add the yogurt and melted jam; mix well. Shape into 1-in. squares. Place on baking sheets. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
Melt dark chocolate chips with coconut oil over a double boiler or in the microwave. Spread a teaspoon of raspberry jam. Dip each cake bite in melted chocolate; allow excess to drip off. Top with raspberry pieces.
Refrigerate until chocolate has set. Store in refrigerator until ready to serve.
Are you ready to take dessert up to a whole new level? Chocolate + Peanut Butter + Cookie Dough – need I say more? Enter – Peanut Butter Cookie Dough Cups. Is there a certain way you eat certain foods? Anytime I eat a Reese’s peanut butter cup, I gently poke out the middle and eat that first then eat the edges. I like to say that is quirky (my bf thinks I’m weird). Then you have those who just bite a string cheese instead of pulling them into little strings are monsters! There was a recent Buzzfeed article that my bf and I were laughing at of how people eat certain foods. We’ve concluded that they just can’t be trusted. Just kidding, but in all seriousness who actually eats those foods like that? Back to these Peanut Butter Cookie Dough Cups. They are combining my all of my favorite treats into one: chocolate + peanut butter + cookie dough .. need I say more?
The base of the cookie dough is my favorite chickpea combination. The key is peeling the skins from the chickpeas to create a creamy cookie dough. I know this step might be tedious, but don’t skip it! I recently invested in a silicone mini muffin pan. The first round I made these, I used a regular muffin tin and used mini muffin liners. Now this way does work, but it is a little messier evenly lining the muffin liners with the chocolate and peeling them off when they are done. The silicone pan makes it so much easier, plus quicker clean up! Is there a certain food you eat a unique way?
In a food processor combine chickpeas, peanut butter, maple syrup, and oat flour.
Remove cookie dough batter from food processor and fold in mini chocolate chips. Place in the refrigerator until ready to use.
Over a double boiler, melt dark chocolate and coconut oil until silky and smooth.
Scoop 1 teaspoon in the bottom of a silicone mini muffin pan (or line mini muffin tin with muffin liners). Using the back of a spoon spread chocolate halfway up the sides of each muffin well. Place in refrigerator to harden for about 20 minutes.
Remove muffin pan from refrigerator and fill each muffin well with a heaping teaspoon of peanut butter cookie dough filling.
Remelt chocolate over double boil (if needed). Fill the mini muffin wells with remaining chocolate covering cookie dough filling. Smooth out the tops with a spatula.
Place in refrigerator until chocolate hardens. Remove peanut butter cookie dough cups from muffin pan and enjoy! Store extra cookie dough cups in the refrigerator.
For breakfast, snack, or dessert, this Black Forest Chia Pudding will fill you up and satisfy your sweet tooth at the same time.When I first tried kombucha, I didn’t understand how anyone could drink it, but now I LOVE it. Same goes for chia pudding. The first time I tried it, I hated the texture, but now it is something I really enjoy.
It’s funny how your taste buds change and adapt over time. This is why I when I teach kids classes, I encourage them to try a new food at least 5 times in 5 different ways. According to Ellyn Satter Institute, unfamiliar foods may have to be presented 15 or 20+ times. This goes for picky eater adults too! Over time and trying chia pudding a few different ways the texture actually grew on me and now I really enjoy it. Plus, it’s been fun creating new versions to the same chia base. Tip: If you don’t enjoy the texture of chia pudding, whip it in a food processor or blender and it becomes a fluffy mousse consistency. What’s a better way to enjoy chia pudding, no other than a tasty black forest cake dessert! The delicious chocolate chia base, with a creamy layer, topped with sweet black cherries, and cocoa nibs, it doesn’t get much better than this!
With wholesome ingredients, this can be served as breakfast, snack, or dessert!
Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist. Did you know yesterday was National Pumpkin Day? October 26th is when all the pumpkin-obsessed individuals rejoice! Sorry, my recipe is belated. I was busy creating and enjoying this delicious, rich, and creamy No Bake Pumpkin Cheesecake Mousse. These mini desserts will be great to serve at a gathering or an upcoming holiday party. It’s that perfectly portioned treat and I bet no one will ever guess there is tofu in this dessert.
Yes, tofu. Silken tofu can be used to replace eggs or dairy to create a lighter dessert. Just be sure to grab silken tofu. Making regular tofu entails pressing the soy curds and separating them from the whey. For silken tofu, there is no separation or pressure exerted, and it’s often solidified right in the container. Silken tofu has a pudding-like quality. It’s very light in texture with a wonderful, creamy, rich and consistency. When my recipe tester (aka. my boyfriend) ate 3 of these in one day, I knew this recipe was a winner. I have a feeling this recipe is going to be requested much more often now.
Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist.
6 honey graham crackers
4 oz. + 1 tablespoon vanilla Greek yogurt
1 cup pumpkin puree
4 oz. cream cheese
2 tablespoons sugar
2 tablespoons maple syrup
1/2 cup silken tofu
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
(optional) whipped topping
Coarsely crush graham crackers with a food processor. (Or in a large ziplock bag with a rolling pin). Mix in 1 tablespoon Greek yogurt until well combined. Distribute graham cracker crumbs evenly into 8 small mason jars.
In a food processor or blender, combine 4 oz. Greek yogurt, pumpkin puree, cream cheese, sugar, maple syrup, tofu, pumpkin pie spice, and vanilla extract. Blend until smooth.
Spoon pumpkin cheesecake mousse mixture into each jar over the graham cracker crust. Top with a dollop of whipped topping and a sprinkle of cinnamon, if desired. Cover and refrigerate pumpkin cheesecake mousse until ready to serve.
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.
Chocolate fudge or peanut butter fudge – which one is your favorite? If you can’t decide like me, layer them together to make delicious creamy fudge. The Recipe ReDux is challenging members this month to take a trip down memory lane with recreating a fun vacation memory recipe.
A Vacation-Inspired Recipe:
Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.
When I was younger, my family used to go down to Wildwood, NJ every summer. I was recently reminiscing about our Wildwood vacations with my mom and the one place that we HAD to stop by was Fudge Kitchen. They make the silkiest fudge that just melts in your mouth. Plus, they had so many flavors to choose from, it was so hard to decide which one to get. We used to get combo boxes of fudge because everyone in my family wanted different flavors. My two favorite were the classic chocolate and peanut butter fudge. So why not get the best of both flavors and layer them! Now, I know fudge is a treat, but hey when you’re on vacation it’s okay to indulge a little. To lighten up this fudge I swapped out the sugar and sweetened it with a little maple syrup and a banana. The only problem with this fudge is you have to be patient. Since there are two layers you have a waiting time in the middle for the chocolate layer to harden before you can add the peanut butter layer.
In a small pot over low heat, combine 1/4 peanut butter, 1/2 teaspoon vanilla extract, 1 tablespoon coconut oil, 1 tablespoon maple syrup, and 1/4 cup dark chocolate chips; until melted. Let cool slightly.
Pour into an 8×8 pan lined with wax paper; spread evenly.
Place in the freezer for 1 hour to harden.
In a small pot over low heat, combine remaining 1/2 cup peanut butter, 1/2 teaspoon vanilla extract, 1 tablespoon coconut oil, and 1 tablespoon maple syrup; until melted. Let cool slightly.
In a food processor or blender combine 1/2 banana and peanut butter mixture and blend until smooth. Pour peanut butter mixture over the chocolate layer; spread evenly. Return back to the freezer for an hour or until fudge hardens.
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