Healthy Apple "Doughnuts" for Valentine's Day Snacking

As I've mentioned, my house has been on somewhat of a health kick. Or at least our version of a health kick. We haven't been indulging in things like donuts, cupcakes, and cookies in an effort to embrace a healthier January. The plan is to carry it right on into February, too!

However, as we all know, the hard part of February is all of the fun things that happen during that month. We basically kick it off with "the big game" which is followed by Mardi Gras which is promptly followed by Valentine's Day. In an effort not to totally go off the bandwagon, I've been thinking creatively about chocolate-ridden holidays like Valentine's Day, and today, I've got a fun alternative perfect for little kids and kids at heart: healthy apple doughnuts. 

Apples are a staple around here. I keep them for on the go snacking, easy baking, and fun recipes like this one. I love this concept because it's perfect for even the smallest kiddos to get involved. I can see my friends with kids taking these for classroom snacks - you can even skip the added sugar by just cutting the apples into fun shapes.

I used Autumn Glory apples for this recipe because frankly, they're my favorite. These apples have the absolute best flavors with hints of cinnamon and caramel which perfectly compliment the chocolate and white chocolate. They're crisp, sweet, and never mealy. They're especially handy for healthy apple donuts because they're firm enough to hold the shape and the weight of the chocolate and candies. I just love them! 

Want to make healthy apple doughnnuts of your own just in time for Valentine's Day? Here's how you do it:

Healthy Apple "Doughnuts"

You will need:

- 1 Autumn Glory apple

- melting chocolate chips (I used semi-sweet and white) 

- festive sprinkles 

- a variety of heart-shaped cookie cutters

To prepare:

Begin by slicing your apple into 1/4 thick slices. I got about 6 slices out of my apple, but only used the largest 4. 

Next, take an appropriately sized cookie cutter and press it into one of your slices. Find the smallest heart-shaped cookie cutter in the set, and use it to cut the core. 

Pat dry. 

Melt your chocolate in the microwave being careful not to burn it. I like to melt mine in 30 second intervals, stirring vigorously each time. 

Drizzle your chocolate over your heart shapes and sprinkle with festive candles and sprinkles.

Place in the freezer for 5 minutes. 

Allow to sit at room temperature for a minute or two.

Enjoy! 

This post was sponsored by Autumn Glory Apples. All opinions are my own!

Caramel Apples Two Ways: Baked Caramel Apples with Autumn Glory

As mentioned from yesterday's post: caramel apples are the best, and after a little baking snafu, I had to improvise to fulfill my craving. My husband and I both have an epic sweet tooth. You'll rarely find us between 8 and 10 PM without some sort of treat in our hands. It's a not-so-great habit that we've developed over the years, so I'm always looking for ways to curb the craving for something sweet without totally succumbing to sugar. 

Enter the baked caramel apple. This recipe is super simple, and is absolutely perfect for a fall evening. Because it's a prep-it-and-forget-it recipe, you can do all of the work up front (all three steps), pop it in the oven and basically leave it there until you're ready to serve. I like using red apples for this recipe, and choose to use Autumn Glory, a unique apple variety from Washington state, because their crispness and flavor is the best out there. When you eat one, you can notice the sweet hints of caramel and cinnamon which are perfect for baked apples because the ingredients will only bring out those notes even more.

Here's how to make baked caramel apples of your own:

Baked Caramel Apples 

serves 1

You will need:

- 1 flavorful apple (I like Autumn Glory apples for their caramel/cinnamon flavors)

- 1 soft melting caramel candy 

- 1/2 tbs of butter 

- 1 tbs of brown sugar 

- 1/4 tsp cinnamon 

To prepare:

Preheat your oven to 350. 

Slice the top off of your apple. You want to cut past the stem, but not too far down. 

Remove the core using a melon baller or spoon and create a small circular hole for your filling. Discard core & scooped apple remains. 

Add your soft melting caramel candy to the center of the hole. 

Add the butter to the hole and top with brown sugar and cinnamon. 

Place your apple in an oven safe dish. I like these oven-safe ceramic bowls from Crate & Barrel for recipes like this. It's so fun to give each guest their own little apple bowl. 

Place your bowl or dish on a cookie sheet and gently pour water in cookie sheet until 1/4 inch covers the bottom of the dish. 

Bake in oven at 350 for 30-45 minutes, or until desired doneness.

Add a dollop of whipped cream for extra presentation pizzazz. 

*Note: when you remove your pan, be extra careful because of the water bath. You can probably skip the water, but I think it helps steam the apples to make them softer.

This post is sponsored by Autumn Glory Apples. All recipes and opinions are my own. 

Caramel Apples Two Ways: Caramel Apple Snack Plate with Autumn Glory Apples

Let's be real: is there anything more delightful in the fall than a caramel apple? In my humble opinion, there simply isn't. However, while caramel apples are super fun to make and quite delicious, too, prep and clean-up can be a sticky mess. Between melting the caramel just right, finding suitable sticks, and buffing the apples so the caramel sticks, you never quite know if the path to fall's favorite treat is going to take a few minutes or several hours. 

Case in point: when I set-out to develop caramel apple "cake-pops." I had a brilliant idea of making miniature caramel apples, and I got to work scooping tiny balls out of my Autumn Glory apples with a melon baller. These were going to be EPIC...and as I dipped the tiny little balls into caramel, my recipe dreams crumbled to the ground: the caramel slipped right off into a sticky puddle. Not exactly what I had imagined. And so, I improvised.

The idea behind the cakepops was to create something healthy yet fun. With my caramel apple topping bar already prepared - a little midweek treat to myself - I turned lemons into lemonade. I melted some caramel soft candies, added a little sea salt, sliced up a delicious, sweet cinnamon-flavored apple and enjoyed a caramel apple snack plate. Here's what I included on mine:

- Crushed pretzel sticks
- Candy-covered miniature chocolate candies
- Caramel with sea salt

The possibilities with this are endless. I love the idea of doing this cheese plate style with tons of toppings for a "healthier"girls night. Think things like shredded coconut, crushed toasted pecans, miniature chocolate chips, sprinkles, and even melted fondue cheese.

Get kids involved, too! They'll love watching the oozy caramel capture tiny toppings before their eyes.

I mentioned today's post would have caramel apples two ways: come back next week for steamy baked caramel apples; the perfect end to a fall dinner party. 

Fabulously Fresh Thanksgiving Side: Shaved Brussels Sprouts Salad with Apples

Thanksgiving, especially in the South, can be a bit...heavy. There's cream of something in everything, potatoes rule the roost, and pie takes the cake. While I absolutely love all of the hearty foods that we're about to indulge in, I also like an opportunity to have something a little lighter. 

Brussels sprouts are one of my favorite vegetables, and we're in the thick of the season. In fact, Trader Joe's has huge stalks of sprouts proving their freshness. Between loads of sprouts and the abundance of apples, this simple shaved Brussels sprouts salad will be a Thanksgiving showstopper and have guests hungry for more. 

Shaved Brussels Sprouts Salad with Apples 

For the salad, you will need:

- Several hearty handfuls of Brussels sprouts, trimmed

- 1/4 cup of dried cranberries 

- 1/4 cup toasted pecans 

- 2 apples, chopped

- 1 shallot 

- olive oil for frying shallots 

For the dressing, you will need:

- 2 tablespoons olive oil 

- 2 tablespoons balsamic vinegar

- 1 tablespoon maple syrup

- 1 teaspoon Dijion 

- salt and pepper to taste 

To prepare:

Mix salad dressing ingredients together and set aside. 

Using a food processor, shred Brussels sprouts using the shredding attachment. If you do not have a processor, cut your sprouts into thin slices using a knife or a mandolin. 

Add shaved sprouts to a large bowl and add remaining ingredients up until shallot. Gently toss and refrigerate. 

Slice shallots into thin rings. Add enough olive oil to a small pan and fry shallots until they are crisp. This goes quickly, so pay attention as not to burn. Allow shallots to dry on a paper towel. 

Just before serving, pour dressing over salad and gently toss. Top with fried shallots. 

Note: If you aren't into shallots, feel free to use pancetta in it's place. Simply fry like bacon over a pan. I love adding a little salty crunch, and either the shallots or pancetta works well! 

*recipe modified from Iowa Girl Eats

Photos by Shelby Rae Photographs. 

Apple Recipe Round-Up

Since we went apple picking, we have a ton of apples to eat. The great thing about apples is that they don't go bad for a while, and they're such an easy grab and go snack. The problem? I ran out of ideas for what to do with said apples pretty quickly. Lucky for me, Pinterest saved the day once again! Here's a quick apple recipe round-up for using those freshly picked apples just waiting to be used:

No-Bake Apple Cobbler via Fork & Beans

Roasted Butternut Squash and Apple Soup via Pastry Affair

Spiralized Apple and Cabbage Slaw via Skinny Taste

Caramel Apple Cream Cheese Spread via She Wears Many Hats 

Note: One of the first things I did after we picked our apples is give them a water & vinegar bath. Place apples carefully in your sink and fill it with 3 parts water to 1 part vinegar. Allow them to soak for 2-3 minutes, drain the sink, and give them a quick rinse-off. Allow the apples to dry, and they're clean and ready for eating!