From the tree to the tray

Hello everyone! I hope you had a fabulous Monday! Sorry for the lack of posts on Friday...my schedule suddenly became extremely hectic. At any rate, I think today we should go back to one of my favorite fall fruits, the apple. Today let's take it in a different direction and talk about healthy-ish pastries to the indulgence. Enjoy!

Healthy Apple-Streusel Muffins
Fitness Magazine, October 2010

Ingredients

• Nonstick cooking spray
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/3 cup plus 1 tablespoon packed brown sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon apple pie spice
• 1/4 teaspoon salt
• 2 eggs
• 1 cup low-fat buttermilk
• 2 tablespoons canola oil
• 3/4 cup shredded apple with skin
• 2 tablespoons chopped pecans
• 1 tablespoon ground flax seeds
• 1 tablespoon butter

Directions

1. Preheat the oven to 375 degrees. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, 1/3 cup brown sugar, baking powder, apple pie spice, and salt. Make a well in the center of the flour mixture; set aside.
2. In a medium bowl, lightly beat eggs with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture; stir until moistened (batter should be lumpy). Fold in apple. Spoon batter into muffin cups, filling each about three-quarters of the way.
3. In a small bowl, combine pecans, flax seeds, and remaining brown sugar. Cut in butter until mixture resembles coarse crumbs. Spoon pecan mixture on top of muffin batter.
4. Bake 18 to 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack 5 minutes; remove from cups.

Nutrition facts per muffin: 163 calories, 4g protein, 25g carbohydrate, 6g fat (1g saturated), 2g fiber

Toasts with Ricotta and Warm Balsamic-Caramel Apples

Published in Food & Wine, April Bloomfield recipe

Ingredients

• Six 3/4-inch-thick slices of white bakery bread or pain de mie
• 4 tablespoons unsalted butter, softened
• 1 1/2 pounds Granny Smith apples (3 large)—peeled, cored and cut into thin wedges
• 3/4 cup sugar
• 2 tablespoons balsamic vinegar
• 1/4 cup plus 2 tablespoons water
• 3/4 cup chilled ricotta cheese
• 2 tablespoons chopped marcona almonds

Directions

1. Preheat the broiler. Brush the bread with 1 1/2 tablespoons of the butter. Broil the bread 4 inches from the heat for 1 minute, turning once, until browned. Transfer to plates.
2. In a large skillet, melt the remaining 2 1/2 tablespoons of butter. Add the apples and cook over moderately high heat, stirring occasionally, until browned in spots, about 5 minutes. Add the sugar and cook over moderate heat, stirring occasionally, until caramelized, 2 to 3 minutes. Add the balsamic vinegar and water and bring to a boil. Simmer over low heat until the apples are tender and the sauce is syrupy, about 4 minutes.
3. Using a slotted spoon, spoon the apples over the toasts and dollop the ricotta cheese on top. Drizzle with the balsamic-caramel syrup and sprinkle with the almonds. Cut each toast in half and serve right away.

MAKE AHEAD The caramelized apples can be refrigerated overnight. Reheat gently, adding a tablespoon of water if necessary.

Apple Pie Sundaes with Cheddar Crust Shards

Breanne Varela

Ingredients

CHEDDAR SHARDS

• 3/4 cup all-purpose flour
• Kosher salt
• 4 tablespoons cold unsalted butter
• 1/2 cup shredded sharp cheddar cheese
• 2 1/2 tablespoons cold water
• 1/4 teaspoon cider vinegar

SUNDAE

• 6 tablespoons unsalted butter
• 6 large apples, such as Pink Lady or Granny Smith—cored, peeled and thinly sliced
• 1/4 cup plus 2 tablespoons granulated sugar
• 1/4 cup plus 2 tablespoons light brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• Kosher salt
• 2 pints vanilla frozen yogurt

Directions

1. Preheat the oven to 350°. In a food processor, combine the flour with 1/4 teaspoon of kosher salt. Coarsely grate the cold butter into the food processor. Pulse until the mixture resembles coarse meal. Add the shredded cheddar cheese and pulse twice. Add the cold water and cider vinegar and pulse just until the dough is evenly moistened. Turn the dough out onto a work surface and knead until it just comes together. Wrap the dough in plastic and refrigerate for at least 20 minutes or until chilled.
2. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 9-inch square and transfer to the baking sheet. Bake for about 40 minutes, until golden. Let cool.
3. In a large skillet, melt the butter. Add the apples and toss to coat. Add the granulated sugar, light brown sugar, cinnamon and nutmeg and season lightly with salt. Cook over moderately high heat, stirring frequently, until the apples are tender and translucent, about 15 minutes.
4. Add 1/2 cup of water to the skillet and bring to a boil. Remove from the heat. Transfer half of the apples to a blender or food processor and puree until smooth. Scrape the puree into a bowl and freeze until it is cold, about 30 minutes.
5. Soften the frozen yogurt slightly and transfer it to a large bowl. Fold in the cold apple puree and freeze until the frozen yogurt is firm, about 30 minutes.
6. Scoop the frozen yogurt into 8 bowls and top with the sautéed apples. Break the cheddar crust into large shards and serve with the sundaes.

MAKE AHEAD The yogurt can be frozen for up to 3 days. The sautéed apples can be refrigerated for 3 days; bring to room temperature before assembling. The cheddar crust can be stored in an airtight container for up to 3 days. Recrisp in a warm oven.

Happy baking!