Apple crisp

Covered in apple crisp.

It's fall, even in Florida, and the apples on sale at the grocery store. I had the urge to make something fall-ish this weekend, and I've already made and frozen several pumpkin goodies, so my next thought was an apple dish. I made this one a few weeks ago and we gobbled it up, but I decided Elle needed to experience the joy that is apple crisp ... but little did I know what a hit it would be with my husband, too. He was upset when I gave the last of it to the baby, haha. I've made two batches in four days and I don't see any end to that pattern in sight :)

Delicious, easy and not the most unhealthy thing in the world - this is a keeper.

Ingredients:

Filling
5 medium apples, peeled and diced
1.5 oz raisins (small box)
1/2 tsp cinnamon
1/2 lemon, juiced
3 tsp cornstarch
1/4 cup agave nectar (or honey)

Topping
1 cup rolled oats
1/3 cup whole wheat flour
1/2 cup light brown sugar (not packed)
1 tsp cinnamon
1/4 cup (half stick) butter, melted

Directions:
Heat oven to 375 degrees. Combine apples, raisins, cinnamon, agave nectar and lemon juice in large bowl. (After reading the comments on Gina's post, I found out that you can substitute honey for the agave nectar, but it's recommended to add some extra sugar to compensate for the lost sweetness without the nectar. I added about 1/8 cup granulated sugar.)

Sprinkle with cornstarch. Toss until fruit is coated. Place fruit in an ungreased baking dish.

Mix remaining ingredients. Sprinkle over fruit.

Bake about 40 minutes or until topping is golden brown and fruit is tender.

Serving suggestion: Serve with a scoop of low fat ice cream or fat free frozen yogurt.

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 7/8 cup • Calories: 222 • Points: 4.5 pts

Source: Skinny Taste

One-Bowl Chocolate Chip Cookies

What's a girl to do when she has one cup of mini chocolate chips, one cup of butterscotch chips and three sticks of I Can't Believe It's Not Butter sitting around? Make these, of course! Because it's your typical dough-cookie kind of baking (and because I was lazy!), I didn't take many photos. But they're yummy and buttery and a bit healthier than traditional chocolate chip cookies, and my kitchen just got a little less cluttered.

Ingredients:
1 cup (2 sticks) I Can't Believe It's Not Butter!® Cooking & Baking sticks
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tsp. vanilla extract
1 large egg
1/2 tsp. baking soda
2 cups all-purpose flour
1 package (12 oz.) semi-sweet chocolate chips (I used one cup mini chocolate chips and 1 cup butterscotch chips)

Directions:

Preheat oven to 375°.

Beat I Can't Believe It's Not Butter!® Cooking & Baking sticks with sugars in large bowl with electric mixer or wooden spoon until smooth. Beat in vanilla, egg and baking soda. Stir in flour until blended. Stir in chips.

Drop mixture by heaping tablespoonfuls, 2 inches apart, on ungreased baking sheets. Bake 10 minutes or until edges are golden. Cool on cookie sheets 2 minutes. Remove cookies to wire racks and cool completely.

VARIATIONS: Substitute white chocolate chips, candy pieces or toffee bits for semi-sweet chocolate chips.
For ONE BOWL OATMEAL CHOCOLATE CHIP COOKIES, Stir in 1 cup oatmeal with the flour. Try adding 1/2 cup chopped nuts, dried cranberries or raisins.

Makes: 3 dozen cookies
Preparation Time: 15 Minutes(s)
Cook Time: 10 Minutes(s)
Nutrition Information per cookie:

Calories 140, Calories From Fat 70, Saturated Fat 3g, Trans Fat 0g, Total Fat 8g, Cholesterol 5mg, Sodium 65mg, Total Carbohydrates 17g, Sugars 11g, Dietary Fiber 1g, Protein 1g, Vitamin A 6%, Vitamin C 0%, Calcium 0%, Iron 4%

Source: I Can't Believe It's Not Butter!