How Sweet It Is: Oatmeal Apple Butter Squares

Welcome to my new monthly series: Friday Feature. The series will share some of my favorite bloggers cookbook recipes. The recipe will fit into the ingredient of the week and I will certainly look for recipes that fit my nutrition philosophy. If needed, I will also share some healthy swaps and modification.

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First is up is one of my favorite bloggers! Jessica from How Sweet It Is. I can’t get over her ingredient pairs. They are ingenious. I mean, Pistachio Pancakes, Arugula Kale Reggiano Salad, butter roasted cherry-swirl overnight oats, Autumn Acai Bowls with Vanilla Bean Cashew Butter … I could go on…

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However, there is no denying many of her recipes are quite rich and not exactly healthy, so I wanted to choose one of her recipes that was unique but also not too over the top.

So the feature is: Apple Butter Oat Bars.

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I mean they really are quite ingenious combining peanut butter and apple butter… does it get any better? And since the recipe calls for peanut butter there is no added oil and just a little butter for the topping. However, if you are keeping track of your sugar intake (and really we all should) there is a good portion in here.

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Check out her cookbook to find this and many other amazing recipes. (I think ill pass on infringing on copyright laws. My photos barely do her recipes justice so i highly highly suggest following her blog and buying her cookbook!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Apple Dutch Baby

Have you ever had a dutch baby? I have seen them all over instagram but never had one before until now. Once you make one of these, I promise you will never look at pancakes the same way again. They are that good.

 

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I usually do not like too much syrup on my pancakes. But in pursuit of the perfect picture, I had to keep pouring syrup and powdered sugar hoping to get the perfect shot. However, I think you really need a tripod to capture those types of shots. Next on my list.

 

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Apple Dutch Baby

  • Servings: 1-2
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better than pancakes

Ingredients

  • 1/4 cup of AP flour
  • 1/4 cup of Vanilla Soy Milk
  • 1 egg
  • 1 TBSP sugar
  • 1 tsp vanilla
  • – pinch of salt – 1 TBSP butter – 1 TBSP apple butter – 1/4 cup chopped apple
  • powdered sugar & syrup (optional)

Directions

  1. Preheat the oven to 475 degrees.
  2. Put an oven safe 8-9 inch skillet in the oven.
  3. When the oven is heated reduce to 425 degrees.
  4. In a medium bowl, combine the flour, milk, egg, sugar, vanilla and salt. Use a whisk to mix until the batter is well combined.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt and cover the pan.
  7. Pour the batter in the pan and place the pan in the oven.
  8. Cook for 20-25 minutes.
  9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that’s okay.
  10. Transfer the pancake to a plate and top the pancake with apple butter, chopped apples, powdered sugar and syrup.
  11. Enjoy!

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Apple Autumn Salad

Apples & Butternut Squash & Dried Cherries OH MY!

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Just because the summer is over doesn’t mean fruit has to disappear from your bed of greens! Apples add the perfect crunch to an autumn salad. This salad packs double the apple power with an apple cider vinegar dressing that pairs perfectly.

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I am making this salad for Rosh Hashanah (the Jewish New Year) next week. Apples are of course the quintessential ingredient. I am going a little apple crazy and what I am calling “modern traditional” for my menu. I am upgrading the classics with Braised Chicken with Apples & Sage (+ white meat), Roasted Squash with Apple Salsa from Love & Lemons, and Pomegranate Roasted Carrots and then of course there will be a Brisket, Matzoh Ball Soup, and maybe a Kugel. Dessert is still up in the air, any suggestions? For those who are celebrating, what are you making?!

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Apple Autumn Salad

  • Servings: 2 servings
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Apples, & Butternut Squash, & Dried Cherries Oh My!

Ingredients

  • Butternut Squash
  • 1 TBSP olive oil
  • 2 sprigs of rosemary
  • 1 apple sliced or chopped
  • 2 cups of arugula
  • 2 TBSP dried cherries
  • 2 TBSP pepitas
  • Apple Cider Vinaigrette
  • (apple cider vinegar, olive oil, lemon, garlic, honey)
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Directions

  1. Preheat the oven to 425 degrees
  2. Slice the squash in half length wise.
  3. Scoop out the seeds.
  4. Drizzle with olive oil and place rosemary on top.
  5. Cook in the oven for 25-30 minutes.
  6. When the butternut squash is cooked, remove the skin and cut into cubes.
  7. Make the apple cider vinaigrette
  8. Assemble the salad. Add squash, apples, dried cherries, and pepitas to a bed of arugula. Drizzle with 1-2 tbsp of the vinaigrette.
  9. Enjoy

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Also, this plate is so pretty.. had to eat the salad to show you!

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Notes: To see my feeling on cutting butternut squash look here. (I got this one for free so clearly I was going to use it!) Interestingly, if you cook it with the skin on, the skin to just peels right off which saves you a lot of time instead of cutting off the skin raw.

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Also,  you will have a lot of extra squash. You can either make this salad over and over and eat it all week (like me), or try any of these butternut squash recipes! Butternut Squash & Mushrrom Farro Risotto, Butternut Squash & Pear Pizza, or Cauliflower Crust Pizza with Butternut Squash & Brussels Sprouts

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Turkey Apple Cheddar Burgers with Onion Jam

I won’t settle for just any burger… if I am gonna eat a burger it’s got to be special. This turkey burger is certainly special with chopped apples and cheddar cheese stuffed into the burger itself. And to really put it over the top I made some red onion jam (featured here for the first time).

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Remember healthy eating is all about balance, so I paired this burger with butter lettuce wrap instead of buns. Buns aren’t out of the equation for me, I am a fan of carbs too (maybe not as much as Oprah loves bread) but I still eat plenty of it. But today I went for a “healthier” alternative.

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These burgers would be perfect for game day served with sweet potato fries. But for me, Sunday without the patriots is no game day at all 🙁

Turkey Apple Cheddar Burgers with Onion Jam

  • Servings: 2 servings
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Turkey burgers stuffed with apple and cheddar cubes

Ingredients

  • Cooking Spray
  • 8-10 oz of ground white meat turkey
  • 1 sprig of rosemary
  • 2- 3 oz of cheddar, 1 oz cubed and 2 slices
  • 1/4 apple chopped
  • 1/4 cup onion jam
  • 4 leaves of butter lettuce

Directions

  1. Spray cooking spray on a grill pan.
  2. Make the onion jam (see the recipe for butternut squash pizza)
  3. Pull the rosemary off the stem.
  4. Form 2 patties with rosemary, cheddar and apples into the patty.
  5. Grill the patties for 6-10 minutes until done.
  6. On a plate, place one lettuce leaf, the burger, cheddar, and onion jam. Top with the other piece of lettuce. Enjoy immediately.

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Apple Chai Spice Overnight Oats

Today’s date says the first day of fall but today’s wether (per usual) says the dog days of summer. I am thoroughly confused. I want to enjoy cider donuts and pumpkin spice lattes, but in reality I am still drinking iced coffee.

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When you’re in this dilemma, apple chai spice overnight oats is truly the perfect solutions. All the fall flavors we love in cold form. Sign me up!

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Apple Chai Spice Overnight Oats

  • Servings: 1 serving
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the perfect fall breakfast when the weather still feels like summer

Ingredients

  • 1/3 cup old fashioned oats
  • 1/3 cup Vanilla Soy Milk
  • 1 TBSP chia seeds
  • 1 tsp cardamon
  • 1 tsp cinnamon, + a pinch to sprinkle at the end
  • 1 pinch all spice
  • 1/3 cup nonfat greek yogurt
  • 1/2 apple, chopped
  • 1 TBSP slivered almonds
  • 1 tsp honey

Directions

  1. In a jar of tupperware, add the oats, soy milk, and spices.
  2. Cover and place in the fridge overnight.
  3. Add the yogurt and mix well until incorporated.
  4. Top with apples, cinnamon, almonds,and honey.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Ingredient of the week: Apples

Apple season is one of the best seasons all year! I am never worried when I have a pound of apples in my kitchen. I can think of 100 things to do with them in addition to just eating them plain. With the exception of summer, I pretty much eat an apple a day. Do you remember that adage you learned in school, “an apple a day keeps the doctor away.” Well is it really true?

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Find more health benefits of apples on the well-being secrets.

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The important thing to keep in mind about apples, is that the skin is the most nutritious part, so be sure to eat it too. I actually love apple skin. When I was younger and my mom  was baking with apples, I used to just eat all the skin that she would have thrown out. Did anyone else do that?

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As far as a favorite, although I don’t really discriminate… I love a good granny smith. Is it true that the white dots on the skin indicate how tart they are? My sister and I always told my mom to buy the ones with the most dots because we thought they were extra tart.

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As for a least favorite… that’s easy…red delicious… those are by far the worst.

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Grilled Corn Guacamole

Many of you have asked, when I am choosing avocado for ingredient of the week. Let’s be honest… Avocado is the ingredient of every week. Now that I think of it, I honestly can’t think of a week that I haven’t shared a recipe with an avocado. It’s hard to believe they have only been the hot trend for a couple years. I never want to stop eating these beauties.

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So how to do you make guacamole even better… you add, grilled corn, grilled onions, and Cotija cheese. Now were talking. And with these ingredients its perfectly okay to eat guacamole for a meal.

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Grilled Corn Guacamole

  • Servings: 4 servings
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as if it was possible to make guacamole any better

Ingredients

  • 1 ear of corn
  • 1 large slice, red onion (1/4 inch thick)
  • 1 1/2 avocado
  • 1/4 cup of cilantro, chopped
  • juice of 1 & 1/2 limes
  • 1/4 cup of Cotija
  • salt, to taste

Directions

  1. Grill the corn and red onion on a grill plate for 4 minutes on each side.
  2. When the corn and onion cool off, cut the corn off the cob, and chop the onion into small pieces.
  3. Chop the cilantro.
  4. 4. In a small bowl, mash the avocado.
  5. Add the lime juice, cilantro, and red onion to the avocado.
  6. Add the corn, and cotija to the guacamole.
  7. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Healthier Mexican Elote 3 Ways

Mexican Elote is the bomb.com. Where has it been my whole life. I seriously just discovered it last year. But the whole issue with Elote is Mayonnaise. Mayonnaise is something I use sparingly if at all. There is just really no “good for you: ingredients to be found. But there is no reason you cannot sub mayonnaise for other delicious spreads. Today I am sharing versions with avocado, tahini, and garlic hummus.

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So this version is not only healthier, it honestly has a lot more flavor.

Healthier Mexican Elote Three Ways

  • Servings: 3 servings
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Hummus, Tahini, and Avocado are subbed for traditional mayonnaise

Ingredients

  • 3 ears of corn
  • 1/2 an avocado
  • juice of 1 lime
  • 3 TBSP of garlic hummus
  • 2 TBSP of tahini
  • 1/4 cup of cilantro
  • Paprika
  • 1/3 cup of Cotija

Directions

  1. Cut each ear of corn into three pieces.
  2. Take skewers and insert them into the center of the corn.
  3. 3. On a grill or grill plate, grill the pieces of corn for 5-8 minutes. 4. Add the avocado and lime juice into a blender. Pulse until creamy. 5. Chop cilantro and crumble the Cotija.
  4. To make the avocado elote. Spread the avocado mixture on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  5. To make the garlic hummus elote. Spread the garlic hummus on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  6. To make the tahini elote. Spread the tahini on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  7. Enjoy!

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Is it just me or does Cacique make you think of Aaron Sanchez from Chopped. And do you watch Chopped Marathons for days on end? I am not judging… guilty as charged.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Cheddar Corn Cakes

Cheddar Corn Cakes. I cannot stop eating these. They are very addicting. I think the cheddar, cilantro, scallion combination is perfect.

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Cheddar Corn Cakes

  • Servings: 8 cakes
  • Print

Baked Not Fried, it's the perfect way to use up lots of corn

Ingredients

  • 2 ears of corn
  • 1/4 cup of cilantro
  • 2 scallions
  • 2 oz of cheddar
  • 1/4 cup of breadcrumbs
  • – 2 eggs

Directions

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchement paper.
  3. 3. On a grill or grill plate, grill the two ears of corn. 4. Chop the cilantro, scallions, and cheddar. 5. When the corn is grilled to your liking, and cooled, cut the corn off the cob.
  4. In a medium-sized bowl, add the corn, cilantro, scallions, cheddar, breadcrumbs, and 2 eggs.
  5. In a wooden bowl, mix the ingredients together.
  6. Form small balls with your hand and place them on the baking sheet.
  7. Cook for 10 minutes and then flip to the other side for 2 minutes.

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These cheddar corn cakes even make the perfect breakfast. Just mash some avocado and add a soft boiled egg (like 6 minutes) and you have the perfect weekend breakfast treat!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!