No food is more American than apple pie. Once apple season hits, everyone scrambles to the store to buy Granny Smiths for their favorite dessert. I’m a big fan of apple pie and never thought that there would be a better apple dessert out there, until now.
First of all, these rose apple tarts are beautiful – one of the most artistic food creations I’ve ever made. Looking at pictures of them in the recipe, I was intimated because they seemed impossibly difficult to pull off. I gave it a try and it was surprisingly pretty simple – maybe even easier than making an apple pie since it only requires a few ingredients and no hassle of measuring and mixing!
The tarts were almost too pretty to eat…almost. My family and I thought they tasted a lot like apple pie since the apples were soft and cinnamony, the jam gave it some gooiness and the flaky pastry puff was just like pie crust. Definitely a great recipe if you are trying to impress friends or family!
ROSE APPLE TARTS
1 puff pastry sheet, thawed
2 red apples (the redder, the better!)
1/2 lemon (juice)
4 (2+2) tbsp water
3 tbsp apricot preserves
1 tbsp cinnamon (optional)
1 tbsp flour
powdered sugar (for sprinkling)
Preheat oven to 375 degrees F. Grease a muffin pan.
Cut apples in half, removing the seeds, and thinly cut into equal slices horizontally.
Combine apples with lemon juice and 2 tbsp water and microwave for 2 1/2 minutes to soften.
Mix apricot preserves with 2 tbsp water. Microwave for 30 seconds and mix to spread.
On a flat surface, sprinkle some flour and roll out pastry dough. Cut into 6 equal strips lengthwise.
Spread a little bit of the apricot preserve mixture onto each strip.
Place apples on the top half of the strip so that they overlap halfway. Fold the bottom of the pastry dough over the top.
Roll each strip from one end to the other and seal. Place into muffin pan.
Bake for 40-45 minutes until pastry is crisped.
Optional: Sprinkle powdered sugar on top.
Adapted from Cooking with Manuela
Good news everyone, I have another pancake recipe! These are a twist on my Greek Yogurt Pancakes recipe because I added apple and cinnamon. They are also fluffy and have lots of texture from the yogurt, but with more flavor!
At home, everyone in my family wakes up at different times so we all eat breakfast separately. My dad gets up super early, way before the rest of us. So when I decided to make pancakes for my family, I should have known 9 AM would be considered late to start preparing.
While I was making the pancakes, my dad was pacing around and looking very hungry. I’ll give him credit though for contributing by shredding the apple! This recipe only makes 6 pancakes so if you have a large, hungry family, you may need to double the ingredients.
APPLE CINNAMON GREEK YOGURT PANCAKES
3/4 cup Greek yogurt
1/2 cup half-and-half
1 1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
3/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 large apple
Mix egg, Greek yogurt and half-and-half together in a large bowl until well-blended.
In the same bowl, add flour, baking powder, salt, sugar, cinnamon, vanilla. Whisk until smooth and even.
Peel and core an apple. Using a grater, grate peeled and cored apple into thin shreds. Add shredded apples to the batter and mix together.
Heat a pan to medium heat and spray it with oil. Drop 1/4 cupfuls of pancake batter into the pan and cook until pancakes turn golden brown underneath. Flip the pancakes to the other side and cook until also golden brown.
Serve with maple syrup or other toppings.
The freshman dining hall that I dreaded last year has had some major changes – so major that I actually prefer going there than any other dining hall. One of the main draws is that they consistently served sweet potato fries, every day! They have even served sweet potato quiches! This is a huge deal for someone who is as big of a sweet potato fan as me.
I buy sweet potatoes from the grocery market and make sweet potato fries in the toaster oven or microwave them. The great thing about them is that they can taste great just plain and are healthy! This time, I got fancy and added some toppings. I cooked some turkey bacon and apple chunks and simply stuffed them into a sweet potato that I baked in the toaster oven. So simple!
Sweet potatoes have a huge amount of beta-carotene and vitamin A. Not only are your taste buds going to enjoy them, but they are great for your vision and cardiovascular health. I usually make one sweet potato at a time as a snack or small meal, but you can make more for your family and friends!
APPLE BACON STUFFED SWEET POTATO
1 sweet potato
1 slice (turkey) bacon, chopped
1 apple, diced
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
Poke holes in sweet potato with a fork and wrap tightly in aluminum foil.
Bake for 45-60 minutes at 350 degrees F until potato is soft inside. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
While potatoes are baking, heat a skillet over medium heat. Add bacon and cook until crispy and place on a paper towel to drain.
Add apple chunks to the skillet with nutmeg, cinnamon, salt and pepper and cook until soft. Toss bacon back into the skillet and set aside.
Spoon the apple bacon mixture on top and serve!