Baked Apple Chips

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baked apple chips

Sometimes I wish my kitchen had more features. I live in a small, but charming old apartment which means I have a charming, but tiny kitchen. So tiny, in fact, that there isn't enough space for the refrigerator. The refrigerator lives in the laundry room. Imagine that.

baked apple chips

Unforutnately, this also means my kitchen is too small for a microwave. When I want to reheat food this means business. Pulling out the pots and pans, turning on the stove, trying to reheat the food instead of recook the food. It's an art. A messy one. Which is why it would also be nice if I had a dishwasher. But I'm not even going to let myself imagine that level of luxury, not even for a second.

baked apple chips

Small kitchens leave a lot of room for improvisation. The stove is my microwave, the oven is my toaster, and the whisk is my mixer. I may not have a microwave, dishwasher, food processor, coffee maker, toaster, blender, stand mixer, or hand mixer but, damn it, I've got a waffle maker. You better believe it.

baked apple chips

These baked apple chips are light, delicious, and perfect for snacking. The cinnamon sugar flavor is subtle, but adds just the right amount of spice to the apple chips. The apple chips are both chewy and crunchy, making for an interesting texture. These can be served as an appetizer, alongside a sandwich with lunch, or in the middle of the afternoon for a pick-me-up snack. And if you eat ALL of them at once? You can't feel bad about it because these are apple chips and you just got your daily recommended intake of fruit. Oh yeaaah.

baked apple chips
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Apple Tart with Almond Cream

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Apple Tart with Almond Cream

apple tart with almond cream

I recently had a weekend of back-to-back dinner parties with friends. As everyone knows my favorite meal of the day is dessert, it was no question as to what I would bring. I had a few apples on hand and, after a bit of recipe searching, this tart was born.

apple tart with almond cream

Both a blessing and a curse, I have high standards with myself when it comes to dinner parties. I just can't seem to bake something simple or something that doesn't involve spending 4 continuous hours in the kitchen. I tend to go out of my way to make something complex or decadent, like the pumpkin bread pudding I brought for Thanksgiving. I can't help myself. The wanna-be pastry chef in me aims to impress.

apple tart with almond cream

This apple tart with almond cream is a traditional French tart, also known as a Normandy Apple Tart or, as the French would say, Tarte aux Pommes à la Normande. The almond cream is rich and dominant. The apricot glaze keeps the almond flavor in check and provides a good flavor contrast. And the apples? Well, they are there to look pretty. The flavor of the apples are present, don't get me wrong, but they are subdued in light of the almond and apricot. This tart is really something to experience, with the multiple flavors and textures mixing and mingling in your mouth.

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Banana Nut Bread

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Banana Nut Bread

banana nut bread

Since I lack any and all self control around baked goods, I figure the least I can do for myself (and my waistline) is to bake healthier. Perhaps you have already noticed this in my recipes. I generally substitute applesauce and plain yogurt for butter and oil (in fact, I haven't used oil for months!). I use whole wheat flour in place of all purpose. And, I even cut down the amount of sugar in my recipes purely in the name of health! (Or, more honestly, because I don't like my foods too sweet).

banana nut bread

Using whole wheat flour is definitely the most noticeable change. Whole wheat flour gives baked goods this fantastic texture and more diverse taste. My cakes and breads are also thicker and denser, meaning some of the "lightness" of the baked goods has been sacrificed. Though, I think this is made up in the good feelings I get knowing I'm eating some quality whole grains.

banana nut bread

I can't even think of a negative effect by substituting applesauce and plain yogurt for butter and oil. There is not a noticeable loss in taste or texture, as far as I have been able to tell. Often I find my cakes and breads so moist I have to worry about them molding before they get completely devoured (I have shed tears over baked goods taken in their prime more than once). Isn't that the kind of "problem" a good baker should have? Unless I want something to be dark and decadent, making these simple substitutions is perfect for your everyday baking.

banana nut bread

This banana nut bread is the healthiest loaf of banana bread ever conceived (or close to it). It is jam packed with bananas and almonds, lacks butter and oil, and uses maple syrup in place of sugar. It is tender and moist and absolutely everything you look for in a good banana bread. And it is good for you. I don't think anyone can argue with that.
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