An Apple a Day

Apples are yummy this time of year. You can find fresh apples in every store as well as the opportunity to go pick apples right from the tree around NH right now. How many recipes can you think of for apples? How many are healthy? Ok probably a lot, right? Well, this one is so easy and so versatile! I like to make mine over a bonfire or campfire but you can make them right in the oven as well. All you need is fresh apples, some honey and some raw sugar--oh and a source of heat!

First you want to wash the apples and make sure they are free from inhabitants--of course the marketplace should have already done that for you but if you picked your own you may want to double check. After washing them you can place them onto your roasting stick--look for a good thick stick because apples do outweigh marshmallows. You want to keep it out of the actual fire so you are not just creating apple coals, roll the apple slowly in the heat of the flames.



Once you see the skin begin to crack and the apple juice bubbling out you know the apple is ready!

Roasted Apples
Serves 2
1 tbls raw honey
1 tsp raw sugar
2 pinches Apple Pie Spice


In a small bowl add honey and sugar along with apple pie spice, or cinnamon and nutmeg, or even pumpkin pie spice--whatever spices you like--heck add in a small pinch of cayenne pepper spice for something totally delicious and different.

Place your very hot apple onto a plate (use caution, please note I said VERY HOT) and then spoon the spiced honey mixture onto the top center of the apple and allow it to melt with the heat of the fruit until it coats almost the entire apple.
Share with a friend!

You can bake the apples in an over, without the seasoning , at about 350 degrees. Once the apples are done the skin will begin to wrinkle ad pop and juice will bubble out, remove from the over. Then apple the topping as directed above.


There are really tasty and warming to the soul as well as the belly!

Blueberry Apple Crumble

Keeping with the season of blueberries--here is a variation to the Apple Crumble featured on Squeaky Gourmet that we know you will love!

Blueberry Apple Crumble
Serves 2
1 c Fresh Blueberries
2 Apples ( Granny Smith or Fuji are great choices)
Juice from 2 limes
2 T Succunat (this is a raw unprocessed sugar)
¼ c Old Fashioned Oats
¼ t Cinnamon
Pinch salt
2 t cold butter

Use a pie plate sized dish for this.Preheat oven to 275 degrees.Peel, halve and core apples then slice thinly and put in bowl with lime juice, blueberries and 1 T Succunat. Toss all together and then spread mix on bottom of dish. Bake for 20 minutes. Meanwhile…While the apples are cooking, combine the remaining ingredients in a bowl and smush well with fingers or a fork trying to evenly distribute the butter.When the apple mixture is done, sprinkle with the topping and bake until the oats are golden, approximately 30 minutes. Serve warm or room temperature.

Other good ideas…
Add dried cranberries or apricots to the apple mixture
Top with a dollop of vanilla yogurt

Calories Per Serving: 257
Fat: 5 grams
Carbohydrates: 55 grams
Fiber: 6 grams
Protein: 2 grams

Um, yeah this is cake and I am on a diet--do you have any carrot sticks?

So many people love chocolate cake to a level some may deem--unnatural--comfort food, libido enhancer, symbol of love and affection etc. Chocolate cake--just those words can send a dieter into thoughts of cheating and remorse. You can also find numerous "healthy" versions of chocolate cake on many recipe sites. Recently I was surfing the web and found a recipe that looked decent enough for me to try and prepare for my family. It had real chocolate, real sugar and such a wonderful blend of espresso with it that I had to try it out. Well, I was rewarded with the same let down many of the dieters of the world have shared when trying out a recipe which has removed the love from the food. I mean, eating a healthy chocolate cake still has to have the same sensuous experience to it or what would be the point? We already know where the carrot sticks are in the fridge, right? Why do we want a "carrot stick" version of a lusted after comfort food like cake? We don't. So--I modified the recipe with so much success I would like to report this as " A chocolate cake your husband would even request you make. Your kids won't even know and they will be licking the frosting off the plates and begging you for just one more piece!" The average slice of a frosted piece of chocolate cake has over 600 calories. The same size portion of this rich cake is less than half of those calories! (Yeah, that means you can have 2 pieces!) Yes, we even included the gluten free recipe alterations!











Rich Mocha Cake with Creamy Cheesecake Frosting
Serves 12

Dry Ingredients:
3/4 cup flour (sub in rice flour for gluten free)
1/2 cup pastry flour (sub in coconut flour for gluten free)
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Wet Ingredients:
2 Whole eggs
2 Egg whites
2 tbs melted butter
1 tbs canola oil
1 1/2 cups non-fat Vanilla yogurt
1 tbs espresso powder melted in 2 tbs hot water
2 Oz. dark chocolate melted
1/3 cup Agave syrup

Heat over to 350 degrees and spray a 9x9 pan with cooking spray. Combined dry ingredients in a bowl and set aside. In a separate bowl whip eggs, whites, butter, oil, vanilla and syrup on medium speed. Add in the yogurt and espresso to the wet mixture blend thoroughly. Slowly add in melted chocolate until fully incorporated. Begin adding the dry mix 1/2 cup at a time while blending on medium speed. Pour blended batter into the greased cake pan and bake for 40 minutes or until a tooth pick comes out clean. Allow cake to fully cool before frosting.

Cheesecake Frosting

1 package low fat cream cheese at room temp.
1/3 cup confectioners sugar
1 tsp almond extract
1/2 tsp vanilla extract

Combine all ingredients and whip on medium high speed until the rich frosting texture is accomplished. Frost this bad boy and serve it up!

Calories per serving: 255
Carbohydrates- 33 grams
Fats- 9 grams
Protein- 6 grams

Brownie Bites--WAIT! They are GLUTEN FREE!!

These brownies were surprisingly welcomed by my 5 and 6 year old daughters. The texture was rich and dense without being overly heavy or sweet. The hint of almonds in it adds a chocolate cherry flavor that should please young and old at your own house! We decided to try to do a gluten free version because, after all, we are scientists in the kitchen.




Gluten Free Brownie Bites
Serves 12

1 cup White Rice Flour
1/2 cup Tapioca Flour
1 cup Sucanat
1/2 cup Cocoa Powder
1/2 teaspoon Baking Powder
Few Dashes of Salt
2 Whole Eggs
1 teaspoon Vanilla Extract
2 teaspoons Almond Extract
4 tablespoons Water

Preheat over to 350 degrees. In a stand mixer om medium speed add the eggs,vanilla, almond extract and sugar until well blended,slowly add in cocoa powder. Mix in rice flour, tapioca flour, baking soda and salt. Continue to blend on medium speed adding in the water slowly until a rich fudge like texture is formed. It is important to note that when you use Sucanat as a sweetener you need to allow time for the sugar to mix in with the liquids.
Add to a non-stick 9 inch cake pan and bake for 25 minutes or until a knife inserted comes out clean.
Frost with 1 tablespoon Ricemellow cream and dust with cinnamon.

Calories Per Serving-140
Carbohydrates - 25 grams
Fat-1 gram
Protein- 2 grams