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Tag: Desserts

Apple Pie Chimi Churro

  I love Apple Pie and needed a quick and simple dessert to serve after dinner so I decided to make an apple compote and wrap it in a tortilla.  Now, I know it sounds to simple and easy to worth trying.

But believe me, the secret is in the sauce.  The Apple compote is sweet and simple.

Apples


Sugar

Cinnamon

Lemon Juice

These four simple ingredients simmered into a delicious confection that pairs beautifully in a tortilla lightly brushed with butter and baked until golden and crispy.

   

 Ingredients

Filling4 cups diced apples

4 cups diced apples

1/4 cup sugar

2 heaping teaspoons cinnamon

2 tablespoons organic butter (I used Kerry Gold)

Juice of 1/2 lemon

8 Whole Wheat Tortillas

3 tablespoons organic butter

For Dusting

1/3 cup sugar

1 tablespoon cinnamon

Instructions

Pre-heat oven to 375 degrees Farenheight. Combine apples, sugar, cinnamon, lemon juice and butter to a medium saucepan.  Cook on medium until mixture begins to bubble. Continue to cook untile apples become tender, about 5 minutes.  Reduce heat to low and let simmer for 5 minutes. Remove from heat and let cool.

Combine apples, sugar, cinnamon, lemon juice and butter to a medium saucepan.  Cook on medium until mixture begins to bubble. Continue to cook untile apples become tender, about 5 minutes.  Reduce heat to low and let simmer for 5 minutes. Remove from heat and let cool.

In a small bowl mix 1/3 cup sugar and 1 tablespoon of cinnamon and set aside. Melt 3 tablespoons of butter in

Melt 3 tablespoons of butter in the microwave, and set aside.

Take a 1/2 cup of mixture and place in down the center of Whole Wheat tortilla. Roll tortilla up like a burrito. Using a pastry brush and brush top and bottom of burrito with butter and sprinkle with cinnamon and sugar mixture.

Place onto cookie sheet and continue to roll until mixture is gone.

Place cookie sheet in oven and bake for 10-15 minutes or until chimis are golden brown and crispy.

  

    
   

Apple Pie Chimi Churro
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Filling
  • 4 cups diced apples
  • 4 cups diced apples
  • ¼ cup sugar
  • 2 heaping teaspoons cinnamon
  • 2 tablespoons organic butter (I used Kerry Gold)
  • Juice of ½ lemon
  • 8 Whole Wheat Tortillas
  • 3 tablespoons organic butter
  • For Dusting
  • ⅓ cup sugar
  • 1 tablespoon cinnamon
Instructions
  1. Pre-heat oven to 375 degrees Farenheight. Combine apples, sugar, cinnamon, lemon juice and butter to a medium saucepan.  Cook on medium until mixture begins to bubble. Continue to cook untile apples become tender, about 5 minutes.  Reduce heat to low and let simmer for 5 minutes. Remove from heat and let cool.
  2. Combine apples, sugar, cinnamon, lemon juice and butter to a medium saucepan.  Cook on medium until mixture begins to bubble. Continue to cook untile apples become tender, about 5 minutes.  Reduce heat to low and let simmer for 5 minutes. Remove from heat and let cool.
  3. In a small bowl mix ⅓ cup sugar and 1 tablespoon of cinnamon and set aside. Melt 3 tablespoons of butter in
  4. Melt 3 tablespoons of butter in the microwave, and set aside.
  5. Take a ½ cup of mixture and place in down the center of Whole Wheat tortilla. Roll tortilla up like a burrito. Using a pastry brush and brush top and bottom of burrito with butter and sprinkle with cinnamon and sugar mixture.
  6. Place onto cookie sheet and continue to roll until mixture is gone.
  7. Place cookie sheet in oven and bake for 10-15 minutes or until chimis are golden brown and crispy.

Pumpkin Pie Cream Cheese Dip

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 Guest Post from Jazzy Sweet Life

This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or use it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.

Ingredients:

8 oz. Cream Cheese


1/2 c Powdered Sugar

1 c Pumpkin Puree

1/2 c Plain Greek Yogurt

1 1/2 tsp Ground Cinnamon

1 tsp Nutmeg

 

Direction:

  1. In a bowl mixing the cream cheese and the powdered sugar until well combined.Beat the pumpkin, yogurt, cinnamon and nutmeg into the cream cheese mixture. Serve baked cinnamon and sugar corn tortilla chips and enjoy this sweet treat.
Pumpkin Pie Cream Cheese Dip
Author: 
Recipe type: Dip
 
This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or put it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.
Ingredients
  • 8 oz. Cream Cheese
  • ½ c Powdered Sugar
  • 1 c Pumpkin Puree
  • ½ c Plain Greek Yogurt
  • 1½ tsp Ground Cinnamon
  • 1 tsp Nutmeg

Peppermint Chocolate Hazelnut Brookies

Peppermint Chocolate Hazelnut Brookies

Oh, my word. Peppermint is my kryptonite…I just can’t resist. These brookies and delicious. The oatmeal gives the illusion that you have stolen the corners of the brownie pan and the brownie is loaded with yummy nuts. However, this brookies is gluten free, dairy free and nut free. Unless you choose to add some nuts. 😄

Makes 30

Ingredients
24 ounces of Nutella (if you don’t have a scale, scrape the has as much as possible. Then pour in some coffee, shake it up and enjoy some coffee while you bake 😉
4 eggs
4 Tbsp chia seed
4 cups gluten-free oatmeal
1/4-1/2 tsp peppermint extract (use 1/2 if you really like peppermint)
1/2 cup almond milk
2 tsp vanilla
Directions
Preheat oven to 350
Prepare a large muffin tin with liners or coconut oil.
Mix Nutella and eggs in a bowl until smooth. Add in almond milk, chia seeds, peppermint extract and vanilla extracts and mix till smooth.
Stir in oatmeal and let sit for 30-45 min. This allows the oatmeal and chia to soak up some of the moisture and thicken the mix.
Get medium cookie scoop and place one scoop in each muffin tin.
Bake for 12-15 or until the top of brookies look firm.
Remove from oven and let cool.

 


Blueberry crumble

Simple Blueberry Crumble

Ingredients:
4 cups frozen or fresh blueberries
2 Tbsp cornstarch
1/3 cup plus 2 Tbsp brown sugar
1 Tbsp lemon juice
1/4 tsp cinnamon
1 tsp vanilla
Topping:
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
1/4 cup brown sugar
1/4 tsp cinnamon
Pinch of salt
7 Tbsp cold unsalted butter cut into small pieces
Directions:
•Heat oven to 400
•Mix blueberries with cornstarch, brown sugar, lemon juice, cinnamon and vanilla. Mix gently but ensure blueberries are coated.
Topping:
In a medium bowl, whisk together flour, oats, brown sugar, cinnamon and salt.  Cut butter into mixture with a pastry blender or rub between your fingers until crumbly.
Sprinkle over blueberry mixture and transfer to oven.
•Bake at 400 for 25-30 minutes. Cover crumble with foil, reduce temperature to 325 and continue baking for 20 to 25 minutes until blueberries can easily be pierced.

Blueberry crumble
 
Ingredients
  • 4 cups or fresh blueberries
  • 2 Tbsp cornstarch
  • ⅓ cup plus 2 Tbsp brown sugar
  • 1 Tbsp lemon juice
  • ¼ tsp cinnamon
  • 1 tsp vanilla
  • Topping:
  • ¾ cup whole wheat flour
  • ½ cup old-fashioned oats
  • ¼ cup brown sugar
  • ¼ tsp cinnamon
  • Pinch of salt
  • 7 Tbsp cold unsalted butter cut into small pieces
Instructions
  1. •Heat oven to 400
  2. •Mix blueberries with cornstarch, brown sugar, lemon juice, cinnamon and vanilla. Mix gently but ensure blueberries are coated.
  3. Topping:
  4. In a medium bowl, whisk together flour, oats, brown sugar, cinnamon and salt. Cut butter into mixture with a pastry blender or rub between your fingers until crumbly.
  5. Sprinkle over blueberry mixture and transfer to oven.
  6. •Bake at 400 for 25-30 minutes. Cover crumble with foil, reduce temperature to 325 and continue baking for 20 to 25 minutes until blueberries can easily be pierced.
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