Peanut Butter Banana & Nutella Marshmallow “Sandwich”

This ooey-gooey dessert sandwich will make your taste buds tingle. It’s everything you want in a dessert, but healthified! By using just 1-2 tablespoons of these delicious spreads, you’ll get the chocolate peanut butter taste that you’re craving without feeling like you’ve completely jumped off the healthy eating bandwagon. Remember – everything is okay is moderation!

nutellabanana

Ingredients

2 slices Ezekiel bread
1 – 1.5 tablespoons Nutella
1 banana, sliced thin
2 tablespoons Teddy’s flax peanut butter
1/2 – 3/4 cups mini marshmallows
Non-stick butter spray to coat the pan

What you will need

A large stove-top pan or griddle
Spatula

Directions

1. Heat your stove to medium-high heat and coat pan or griddle with non-stick butter spray. Slice Ezekiel bread in halves diagonally, forming 4 triangle-shaped halves. Place bread slices on griddle. Cook until slightly browned, then flip over and cook until other side is slightly browned. While bread is cooking, cut banana into thin pieces.
2. Remove bread from heat. Spread a thin layer of Nutella on 2 of your bread slices. Spread a thin layer of peanut butter on your remaining two slices.
3. Place banana slices on the peanut butter slices, then place a single layer of mini marshmallows on the same 2 slices. Cover each of these 2 halves with your Nutella slices, making each Nutella slice 2 the top of your sandwich half. Press down on the top piece of bread slowly so it will become molded into the rest of the sandwich. This will help the sandwich stay together while it continues to cook.
4. Put your sandwich back on the pan or griddle. Cook for about 2 minutes, then very carefully flip each half of sandwich over so the other side can cook. When the marshmallows seem fully melted and your bread is full browned, remove from heat.
5. Enjoy your dessert sandwich with a tall glass of skim milk!

Easy & Delicious Baked Apple Crisp

I love experimenting with apples, especially during the fall when they are in season & extra juicy. Shockingly enough, I have never baked any sort of apple dessert, although it’s been on my baking bucket list for quite some time now. My company’s annual potluck Thanksgiving luncheon this week was the perfect excuse to take my first crack at homemade apple crisp.

Because this autumn-inspired dessert is new to me, I followed Tastes Better From Scratch‘s easy and extremely tasty apple crisp recipe. Since I am baking for 50+ people, I doubled the recipe. Always better to have leftovers, right? Turns out this dish was so delicious that my co-workers (myself included) demolished it, along with the gallon of vanilla ice cream I brought for topping. For my hips’ sake, it’s probably a good thing that I won’t have this crispy goodness at my disposal the rest of the week.

apple crisp

Ingredients

Crumb topping
1/2 cup flour
1/2 cup Quaker old fashioned oats
1/2 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/3 cup soft unsalted butter, diced into small chunks
Dash of salt

Apple filling
3-4 large Granny Smith apples, peeled and sliced thin
3 tablespoons butter, melted
2 tablespoons flour
1 tablespoon lemon juice
3 tablespoons milk (I used skim milk)
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Dash of salt

What you will need

A medium-sized bowl
A small bowl
8×8 pan
A fork (for mixing)

Directions

1. Preheat oven to 375 degrees F.
2. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
3. In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat.
4. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set.
5. Remove from oven and allow to cool for at least 10 minutes before serving. Serve warm with cold vanilla ice cream.