24 wonton wrappers
2 large apples
2 bananas (slightly green, not yet ripe)
1 tablespoon lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tablespoons earth balance
2 tablespoons brown sugar
1 cup of coconut flakes
Preheat oven to 325′. Spray mini cupcake holders with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks. Bake wrappers in oven on 325′ for 10 minutes. Meanwhile, peel and dice apples and bananas. Combine in bowl with lemon juice, cinnamon and nutmeg. Melt 2 tablespoons earth balance in large pan. Add apples and bananas then 2 tablespoons brown sugar. Combine and stir until sugar melts. Cook until apples and bananas are caramelized. Place apple banana mixture into each wonton cup. Top it off with coconut flakes.
*Tips & Tricks: Serve with coconut ice cream and a drizzle of caramel when serving! Not a fan of bananas? Leave them out!
Chopped strawberries (or fruit of your choice)
Whipped Cream (whip up rich whip until thick and fluffy)
1 tablespoon cinnamon
1 tablespoon sugar
Grease a muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Gently press down and up the sides so it’s molded to the muffin cup. Bake in oven on 325′ for 10 minutes until edges are slightly browned and crispy. Then, remove from oven and let cool off. Once cooled off, fill each cup with whipped cream and strawberries. Top with a sprinkle of cinnamon sugar mixture.
1 deep dish pie crust
12 strawberries, cut up
2 white peaches, peeled and cut up
1/2 cup of sugar
1/2 cup of flour
1/2 stick of margarine (earth balance)
1/2 tsp. cinnamon
1 tsp. lemon juice
Place cut up strawberries and peaches in the pie crust. Drizzle lemon juice on top. Combine flour, sugar, cinnamon, and margarine in a bowl. Crumble with your hands and place over fruit in pie crust. Bake in oven on 350′ for about 30 minutes until crust is slightly browned.
*Tips&Tricks: You can use any fruit combo you like! I often make this using apples and berries, a combo of berries or just apples. Serve it warm with ice cream but it also tastes great cold!
These chocolate and raspberry filled pastries are decadent! The first time I baked them, the raspberry juices leaking out during the baking process leaving them to resemble bleeding hearts. (Which worked for me since my fam and I dressed up as pirates for Purim!) This year I dusted the raspberries in some flour before placing them in the chocolate, and they did not leak. Either way, they taste divine!
1 sheet of puff pastry
1 cup of raspberries
1 cup of chocolate chips
Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Wet the dough with some water, then place 1 tsp. of chocolate sauce in the center of each circle. Place 1 or 2 raspberries on top of chocolate then pinch the side of the dough together forming a triangle. If you have trouble getting it to stick, wet it with more water. This will help it stick together. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy. Melt the chocolate chips and drizzle over hamentashen. These taste great once cooled off and given the chance to slightly harden, otherwise it’s a gooey mess!
Apples and pears cook together to make this wholesome and nurturing dish that is full of flavor.
2 tablespoons olive oil
1 small onion, cut into small slices
4 pieces boneless, skinless chicken breasts
1 large apple, peeled and cut into thin slices
1 large pear, peeled and cut into thin slices
1 cup of apple cider
1 tablespoon of apple cider vinegar <!–more–>
Saute onions in 1 tablespoon olive oil until translucent. Add chicken pieces and cook until no longer pink. Remove from heat and set aside, wrapping in foil to keep warm. Add remaining olive oil to pan, and cook the pear and apple slices until tender. Combine the apple cider with the apple cider vinegar and add to the pan and bring to a boil. Lower heat and add the chicken back to the pan. Cook for an additional 5 minutes then serve with apple and pear slices.