Let’s talk balsamic vinegar.

And dessert.

Sound like a strange combination? I used to think so, too… but I’ve come to fully embrace the surprisingly scrumptious pairing of the two.

The inspiration for this summery dessert was yet another purchase from the Boston Olive Oil Company.

Vanilla Balsamic Vinegar.

This slightly sweet and intensely aromatic vinegar is definitely a dessert-worthy ingredient. When combined with a bit of sugar, balsamic vinegar breaks down, softens, and flavors whatever berries you choose to pair it with.

My berry of choice was obviously strawberries, but the macerating method would work beautifully with raspberries and/or blueberries as well.

You could even separately macerate red berries & blueberries to layer with the white ricotta for a patriotic 4th of July dessert!

Now, on to the other component of this beautiful layered dish: ricotta cheese. Ricotta has an underlying natural sweetness, rendering added sugar unnecessary.

My berry of choice was obviously strawberries, but the macerating method would work beautifully with raspberries and/or blueberries as well.

You could even separately macerate red berries & blueberries to layer with the white ricotta for a patriotic 4th of July dessert!

Now, on to the other component of this beautiful layered dish: ricotta cheese. Ricotta has an underlying natural sweetness, rendering added sugar unnecessary.

See those vanilla bean specks? No need to buy a ludicrously expensive vanilla bean – vanilla bean paste will do the trick. The vanilla ricotta tastes like partially melted (albeit somewhat grainy) french vanilla ice cream, I kid you not.

And when you pair together that rich & creamy ricotta and those juicy & sweet vanilla balsamic strawberries, something pretty fantastic happens.

This dessert came out even better than I could have hoped!

The acidic balsamic vinegar is the perfect compliment to the sweet berries, and the vanilla-specked ricotta cheese pulls it all together.

I know that some parfaits and trifles can be made in advance and chilled in the fridge until serving, but I would caution you against doing so in this particular case. If the assembled dessert sits for too long, the vinegar will seep into the cheese, and you’ll end up with brownish ricotta – not pretty. I also prefer the strawberries at room temperature to when they’re cold; I think their flavor is more pronounced.

Have I successfully convinced you to use balsamic vinegar in your desserts yet?

I certainly hope so.

Enjoy the remainder of the holiday weekend! John and I are taking the transcontinental journey out to California for a mini vacation followed by his company’s three-day conference, but I’ve already planned a couple of recipes to post. If I get some good shots of the west coast, I’ll be sure to share them with you!

Name:	Vanilla Balsamic Strawberries with Ricotta
Cuisine:	Fusion
Prep Time:	20 minutes
Cooking Time:	0 minutes (No cooking required)
Total Time:	20 minutes
Servings:	4 servings
Yield:	1 cup of prepared dessert per serving

Ingredients

• 2 cups hulled & roughly chopped strawberries, preferably organic
• 1 Tbsp vanilla balsamic vinegar, available at Boston Olive Oil Company, alternately, you can use 1 Tbsp regular balsamic vinegar + 1/4 tsp pure vanilla extract
• 1 Tbsp evaporated cane juice or other non-refined granulated sugar
• 1/2 cup + 2 Tbsp part-skim ricotta cheese
• 1 tsp pure vanilla bean paste

Directions

1. Gently toss the chopped strawberries with the vanilla balsamic vinegar and the evaporated cane juice. Let sit and macerate at room temperature for 30 minutes.
2. Meanwhile, stir together the ricotta and vanilla bean paste.
3. Layer the macerated strawberries and vanilla ricotta into glasses.
4. Serve immediately.

Estimated Nutrition Per Serving

• Calories: 180 calories
• Total Fat: 8g
  • Saturated Fat: 5g
  • Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 40mg
• Total Carbohydrates: 21g
  • Dietary Fiber: 2g
  • Sugars: 17g
• Protein: 7g

There’s something truly comforting about the aroma of freshly baked apple crisp wafting through the kitchen.

It’s a classic dessert that brings back memories of home and the love and care that goes into each delicious bite.

Today, we’re sharing a cherished family recipe for Mom’s Apple Crisp that’s sure to warm your heart and satisfy your sweet tooth.

Name:	Mom’s Apple Crisp
Cuisine:	American
Prep Time:	20 minutes
Cooking Time:	45 minutes
Total Time:	1 hour
Servings:	8 servings
Yield:	1 9×9-inch baking dish

Ingredients:

For the Filling:

• 6-7 medium-sized apples (a mix of sweet and tart varieties like Granny Smith and Honeycrisp works well)
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar (packed)
• 1/2 cup unsalted butter (cold and cubed)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking dish or a similar-sized ovenproof dish.

2. Prepare the Apples

Peel, core, and thinly slice the apples. Place them in a large mixing bowl.

3. Add the Filling Ingredients

In the bowl with the sliced apples, add the granulated sugar, ground cinnamon, ground nutmeg, salt, lemon juice, and vanilla extract. Toss everything together until the apples are well coated with the mixture.

4. Make the Crisp Topping

In a separate bowl, combine the old-fashioned rolled oats, all-purpose flour, brown sugar, cold and cubed unsalted butter, baking powder, baking soda, salt, and ground cinnamon. Use a pastry cutter or your fingers to mix the ingredients until they resemble coarse crumbs.

5. Assemble the Crisp

Spread the apple mixture evenly in the greased baking dish.

Sprinkle the crisp topping over the apples, covering them completely.

6. Bake to Perfection

Place the dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown, and the apples are tender and bubbling.

7. Serve and Enjoy

Remove the Mom’s Apple Crisp from the oven and let it cool slightly. It’s best served warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips and Variations

For an extra crunch, consider adding chopped nuts (such as walnuts or pecans) to the crisp topping.

You can adjust the sweetness to your liking by adding more or less sugar in the filling.

Experiment with different apple varieties to find your favorite flavor combination.

Drizzle caramel sauce over the top for an indulgent twist.

Leftover apple crisp can be stored in the refrigerator and reheated in the oven for a warm and comforting treat.

Mom’s Apple Crisp is a timeless dessert that’s perfect for family gatherings, holidays, or just because. It’s a simple yet incredibly satisfying dessert that will fill your home with the aroma of love and nostalgia. So, gather your loved ones and enjoy a slice of this heartwarming treat—it’s a taste of home that’s hard to beat.

This past weekend John, Shelby and I drove down to PA; John spent the weekend with some friends for their annual fantasy baseball draft and I stayed at my parents’ with the pooch.

At a breezy 70°, the weather on Saturday couldn’t have been more perfect, and we took advantage of the spring-like temperatures by taking a walk over to the pond abutting my folks’ property.

Shelby had a blast chasing Zack – my parents’ Bichon – around the pond…

… as well as wading into the mucky pond water. It was a hassle to clean her up, but she had so much fun that I couldn’t really be angry!

We stumbled upon some early signs of Spring along our walk, including this little guy. Does anyone else call these furry brown & black caterpillars “fuzzy wuzzies”?

Just me?

Other sightings included a patch of eggplant-colored skunk cabbage:

A random animal bone:

A horseshoe (horseback riding is huge around where I grew up):

And a dried stalk of fluffy milkweed:

It was so nice to get outside and enjoy the glorious weather, especially since it is now snowing back up in Boston!

A couple of other items from my trip home worth mentioning are these two books given to me by my dad:

The first book is the story of Chef Grant Achatz (of Chicago restaurant Alinea) – awarded the James Beard Foundation Outstanding Chef in America title – and his battle with tongue cancer. After undergoing aggressive chemo therapy, Grant lost all sense of taste. Rather than allowing this misfortune to force an early retirement from his culinary profession, Grant embraced his remaining senses to create unique and incredibly creative dishes. I’m intrigued to read about some of his concoctions!

The second book is a memoir by Chef Gabrielle Hamilton (of New York restaurant Prune). The book follows Gabrielle as she grows up in a multitude of culinary settings throughout the years. From what I’ve heard, she’s as prolific an author as she is a talented chef.

I’m excited to read both of these books, but can’t decide which one to crack open first!

Another highlight of my trip home was a delicious homemade belated birthday dinner, which concluded with my Mom’s apple crisp. She offered to bake a cake or other celebratory dessert, but I absolutely love her healthy apple crisp, so that was my request :).

The recipe is adapted from this cookbook from the ’70s, which has become well-worn over the years. The apple crisp recipe is categorized under a section entitled “Desserts Can Contribute to Health” – which is clearly right up my alley!

I love the stains on these pages; my mom has made this crisp countless times over the past few decades, and here is the visible proof. Most of my cookbooks are in pristine condition, as I rarely use them. The Internet generation has completely changed the way we retrieve recipes, and I’m counting this book as a reminder to flip through my cookbooks more often.

My mom uses the Apple Crisp variation to the Apple Betty recipe, and adds walnuts into the topping for added crunch and flavor.

This crisp embodies home to me.

Tender tart apples are topped with a healthy mixture of wheat germ, whole wheat pastry flour, sugar, cinnamon, walnuts, and a touch of butter.

I enjoyed a hearty serving for dessert topped with vanilla ice cream, as well as a few spoonfuls with Greek yogurt the next morning for breakfast.

Delicious!

Thanks for a wonderful weekend, Mom and Dad. I love you :).

Mom’s Apple Crisp

Printer-Friendly Recipe

adapted from Adelle Davis’ Let’s Cook It Right

Ingredients

• 5 tart baking apples (we used unpeeled Granny Smith), cored
• 1/4 cup water
• 1/4 cup wheat germ
• 1/4 cup whole wheat pastry flour
• 1 tsp ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup chopped walnuts
• 2 Tbsp chilled butter, cut into small pieces

Estimated Nutrition Per Serving:
Calories:	320 calories
Total Fat:	13g
Saturated Fat:	8g
Cholesterol:	32mg
Sodium:	215mg
Total Carbohydrates:	51g
Dietary Fiber:	4g
Sugars:	34g
Protein:	2g

Directions

Preheat oven to 375°F.

Thinly slice apples and lay them – in an even layer – in a buttered/greased baking pan (we used a 9 x 13 inch pan, but I think an 8 x 8 inch pan is preferable as it will yield a thicker apple crisp). Pour water over sliced apples.

In a medium mixing bowl, combine the wheat germ, flour, cinnamon, both sugars, and walnuts. Whisk until combined.

Sprinkle crisp topping evenly over the apples and dot with pieces of butter.

Bake for 30 minutes, or until the apples are tender and the crisp topping is golden brown.

Good news for me…

…the lighting kit I bought works really well! I took these photos at 7:30 p.m. last Saturday night (yep, the night the Nor’easter swept over the East coast) and I couldn’t be happier with the appearance of natural light. This opens up so many more hours for me to photograph food – which means no more making dinner in the middle of the day if I want to post it on the blog ;).

Good new for you…

…this apple crisp rocks, and it can should be on the table in front of you tonight.

I had been brainstorming ideas for an apple crisp with peanut butter and caramel for a few weeks before I read Isa Chandra’s post for her Peanut Butter Caramel Apples. I loved the sound of a homemade vegan caramel sauce using only peanut butter and brown rice syrup, so I scrapped the idea of using Trader Joe’s Fleur de Sel Caramel Sauce (which is also fantastic… but not exactly healthy) and instead followed Isa’s lead.

Thinly sliced Granny Smith apples are tossed with lemon juice, arrowroot powder, cinnamon, and a bit of sugar before being drizzled with Isa’s peanut butter caramel sauce and topped with a peanut butter crumble.

Is there anything more heart-warming, comforting, and delicious than warm apple crisp? I’m sure I’ve said the same exact thing about mac & cheese, butternut squash soup, rice pudding, and other cold-weather classics… but on that particular snowy evening in October, this crisp was pretty much bliss-on-a-plate.

The peanut butter caramel sauce-laced apples cook down until soft & sweet and the crumble topping crisps up into a rich crunchy crust; all without any butter or oil.

Topped with So Delicious No Sugar Added Vanilla Bean Coconut Milk ice “cream”, this crisp is a vegan dessert that any butter-loving omnivore will gladly devour.

Name:	Peanut Butter Caramel Apple Crisp
Cuisine:	American
Prep Time:	20 minutes
Cooking Time:	40 minutes
Total Time:	1 hour
Servings:	8 servings
Yield:	1 9×9-inch baking dish

Ingredients

• 2 lbs peeled, cored, and thinly sliced baking apples (such as Granny Smith), preferably organic, about 4 large apples
• 1 Tbsp arrowroot powder (or cornstarch)
• 1 tsp freshly squeezed lemon juice
• 2 Tbsp cane sugar
• 1 tsp cinnamon
• 2 Tbsp + 1/3 cup creamy natural unsweetened peanut butter, divided
• 2 Tbsp brown rice syrup
• 1/3 cup whole wheat pastry flour
• 1/3 cup lightly packed brown sugar
• 1/3 cup old fashioned rolled oats
• 1/3 cup roughly chopped roasted unsalted peanuts
• 1/4 tsp salt

Directions

1. Preheat oven to 350°F. Lightly grease a 9 inch pie plate (you could also use an 8 x 8 inch baking pan).
2. In a large bowl, combine the sliced peeled apples, arrowroot, lemon juice, sugar, and cinnamon. Use your hands to combine. Pour apple mixture into the prepared baking dish.
3. In a small nonstick saucepan set over medium-low heat, combine 2 Tbsp peanut butter and brown rice syrup. Heat, stirring slowly but constantly, until the mixture becomes smooth and drippy, about 1-2 minutes; do not let boil. Remove peanut butter caramel from heat and drizzle evenly over the apples.
4. In a medium bowl, whisk together the flour, brown sugar, rolled oats, chopped peanuts, and salt. Add in the remaining 1/3 cup peanut butter and work it into the dry ingredients using your fingertips. Mixture should resemble coarse sand with pebbles strewn throughout.
5. Evenly distribute the crisp topping over the peanut butter caramel-drizzled apples.
6. Bake for 40 minutes, or until the crisp topping is golden brown. Check about halfway through; if crisp topping is browning too fast, tent with aluminum foil for remainder of baking time.
7. Serve warm topped with vanilla ice cream, or straight from the fridge with Greek yogurt the following morning ;).

Estimated Nutrition per Serving

Please note that these nutrition values are approximate and can vary depending on specific ingredients and portion sizes:

• Calories: 330 kcal
• Total Fat: 14g
  • Saturated Fat: 5g
  • Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 160mg
• Total Carbohydrates: 48g
  • Dietary Fiber: 4g
  • Sugars: 31g
• Protein: 5g

Keep in mind that these values are estimates and may vary based on the brands and specific ingredients you use. Enjoy your Peanut Butter Caramel Apple Crisp!

I’m going to risk sounding cliché by saying that there are some desserts that I find to be way too sweet. Classic fudge is one of those desserts. Well, I’ve gone ahead and fixed that “problem” with a less-sweet fudge recipe… that isn’t technically fudge; but these little squares of rich chocolate bliss have a similarly dense & fudgy consistency.

The key to achieving said consistency is combining smooth creamy & cashew butter with coconut oil; the latter ingredient of which hardens when chilled. Just enough coconut oil is added to the chocolate cashew butter to allow the mixture to set up in the freezer without turning rock hard.

You don’t need a fancy dancy candy thermometer to make this fudge, which is yet another plus!

With the holidays coming up (seriously, already?!), this is an easy, healthy, and delicious recipe to have on hand for doling out to visitors, sending to loved ones, or sharing with your family.

Name	Healthy Chocolate Fudge
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	0 minutes
Total Time	2-3 hours
Servings	16
Yield	16

Keywords: boil dessert chocolate Christmas candy winter

Ingredients (16 servings)

• 1 cup dark (or semi-sweet) chocolate chips
• 2 tsp coconut oil
• 1 cup cashew butter

Instructions

Line a square or rectangular glass container with parchment paper. How thick you’d like your fudge will determine what size container you use. I used one that measured 6×4 inches.

Combine chocolate chips, coconut oil, and cashew butter in a double boiler (I make my own with a heat-proof bowl set over a small saucepan with 1 inch of simmering water. Stir until fully melted and smooth. Let cool for 5 minutes.

Spread mixture evenly in pan. Freeze for 1 hour or – chill in fridge for 2-3 – before cutting into pieces. Store in the freezer.

Nutrition Facts (per serving)

• Calories: 146 kcal
• Total Fat: 12g
  • Saturated Fat: 5g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 16mg
• Total Carbohydrates: 9g
  • Dietary Fiber: 2g
  • Sugars: 5g
• Protein: 3g

Note: Nutrition facts are approximate and may vary based on the specific ingredients and brands used. These values are based on a 16-serving yield for the entire recipe. Adjust the serving size accordingly for more accurate personal nutrition information.

*for the cashew butter: Preheat oven to 350°F. Evenly spread 4 cups raw cashews on a rimmed baking sheet. Roast for 15 minutes, stirring once. Place roasted cashews in a food processor fitted with the steel blade; process until smooth & creamy, at least 10 minutes, scraping down sides of food processor bowl as needed. You can also stream in a bit of vegetable oil – 1/4 tsp at a time – if the cashew butter needs to be thinned out.

This week we’re featuring heart healthy snacks as part of Love Your Heart month.

Amy and Nathalie are hosting today’s giveaway items; one winner will receive the Sweet Freedom cookbook by Ricki Hellier and another winner will receive 2 variety boxes of Simply Bars.

Be sure to check out all of the hearty-healthy snack recipes featured today:

• Cara’s Oatmeal Cookie Dip
• Nicole’s Buffalo Wing Humus
• Amy and Nathalie’s Baked Wonton Crisps and Bean Dip (this week’s hostesses)

Now, about these truffles…

… they just might be my favorite dried-fruit-and-nut truffles to date!

Fudgy, chocolaty, dense, rich, and sweet, (sound familiar?), these little two-bite “truffles” are basically healthy mini brownies.

What makes them heart-healthy?

First and foremost: cocoa can decrease blood pressure, improve blood vessel health, lower LDL cholesterol & raise HDL cholesterol, and reduce risk factors for diabetes.

As far as nuts go, walnuts may be the #1 pick for heart health. Packed with antioxidants and omega-3 fatty acids, walnuts can lower LDL cholesterol as well as unhealthy inflammation.

Walnuts + cocoa + Medjool dates + a bit of pure maple syrup = a decadent-tasting but inarguably healthy treat that travels well as an on-the-go snack.

If you’d like to go the extra mile, you can roll the brownie dough balls in cocoa powder to achieve the traditional truffle look; but I actually prefer the way they taste without that final step.

I tore through these truffles in no time. In fact, making another batch is on my list of tasks to accomplish STAT.

One more heart-healthy recipe coming next week… and it’s dessert.

That means one thing: more chocolate!

Name	Fudgy Walnut Brownie Dough “Truffles”
Cuisine	Fusion
Prep Time	20 minutes
Cooking Time	0 minutes
Total Time	50 minutes
Servings	24 truffles
Yield	24 Fudgy

Ingredients (12 truffles)

• 1 cup toasted walnuts halves
• 6 large Medjool dates, pitted
• 1/8 tsp Kosher salt
• 2 Tbsp unsweetened cocoa powder + more for rolling, optional
• 1/2 Tbsp pure maple syrup
• 1/4 tsp pure vanilla extract

Instructions

In the bowl of a food processor, process the walnuts until finely crumbled – mixture will resemble coarse sand. Be sure not to over-process, or you will end up with walnut butter! Remove from food processor bowl and set aside.

Place dates in the food processor bowl, and blend until sticky clumps from. Add in the salt, cocoa powder, maple syrup, and vanilla extract and blend until a thick paste forms. Add the ground walnuts to the date paste and process until the mixture comes together to form a crumbly “dough”.

Remove mixture from food processor, making sure to scrape the sides of the bowl.

Form mixture into a large ball, wrap tightly in plastic wrap, and refrigerate for about 10 minutes.

When the dough has chilled, take it out of the fridge and roll into 12 balls. Refrigerate balls for another 5 minutes.

If you’d like, you can roll the balls in cocoa powder for more of a true truffle appearance.

Nutrition Facts (Approximate, per truffle)

• Calories: 170 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 25mg
• Sodium: 45mg
• Total Carbohydrates: 15g
• Dietary Fiber: 2g
• Sugars: 10g
• Protein: 3g

Keep in mind that these values can vary based on the size of the truffles and the specific ingredients you use, especially the chocolate and nuts. It’s a good idea to use a nutrition calculator or consult the nutritional information on your ingredient packages for more accurate details.

I really struggled with getting a good shot of this chutney. Some foods just aren’t very photogenic, and this is definitely one of them!

I suppose I could have just slapped another slice of bread on top and called it a day, but then you wouldn’t have been able to see it all. Just do me a favor and don’t judge this chutney by its appearance… looks can be deceiving.

After the third photo shoot, I threw up my hands and decided that these pictures would have to do. If I had waited any longer, there would have been nothing left to photograph… I couldn’t stop eating the chutney by the spoonful ;).

Chutneys are great for those of us who adore sweet & savory pairings (who’s with me?),  and they are extremely versatile.

So far, I’ve enjoyed the chutney in a salad along with blue cheese and on a sandwich with almond butter and fig jam (photographed); but I bet it would also be fantastic served alongside roasted pork or chicken and spread on crackers with goat cheese or sharp cheddar.

I’d love to hear your ideas about how you would enjoy this chutney!

Name	Spiced Pear & Date Chutney + White Chocolate PB Cups
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	60 minutes
Total Time	1 hour 15 minutes
Servings	2 cups
Yield	2 cups

Ingredients

• 1 tsp extra virgin olive oil
• 2 Tbsp minced shallots
• 1 large Bartlett pear, preferably organic, finely chopped
• 1/4 cup finely chopped pitted soft Medjool dates, about 2 large
• 1/4 cup apple cider
• 1 Tbsp pure maple syrup
• 1/2 Tbsp apple cider vinegar
• tiny pinch Kosher salt
• 1 (3-inch) cinnamon stick
• 5 whole cloves

Directions

1. Heat olive oil in a small saucepan set over medium-high heat. Add in the shallots and cook, stirring, for 2 minutes or until softened.
2. Add in the pear, dates, cider, maple syrup, vinegar, salt, cinnamon, and cloves; bring mixture to a boil. Reduce heat to low; cook for 15 minutes or until the pear is tender and the mixture has thickened, stirring occasionally. Cool to room temperature. Remove the cinnamon stick and all 5 cloves.

In other news, (as promised in yesterday’s post), today you can find my recipe for White Chocolate Peanut Butter Cups on the PB & Co. blog.

If the recipe isn’t the first one listed when you click over to the blog, check back a little later in the day… trust me, it’s worth your time!

Yeah, these are fantastic ;).

Nutrition Facts (per 1 tablespoon serving)

• Calories: 35
• Total Fat: 0g
• Cholesterol: 0mg
• Sodium: 5mg
• Total Carbohydrates: 9g
• Dietary Fiber: 1g
• Sugars: 7g
• Protein: 0g