Easy, Fast Apple Pie Snacks


You know me. I love fun food. If it’s even a tad creative, then I have to try it.SAM_5304

This one had been sitting on my Pinterest.com CC To-Do List board for quite some time. And once the semester had ended–my tortilla overload still under way–I decided to adapt the recipe I’d found online from Better Cookiesreplacing regular dough with, you guessd it, whole-wheat tortillas.

Ain’t nothing punnier, or truer than what I’m about to write: This quick and easy snack is now the apple of my eye. I’m not kidding. I say at this at the risk of not sounding very “American,” but the truth is that I kind of hate apple pie. Hold your fire. Be sympathetic. But I like my apples cool and crisp, not baked and spicy.SAM_5306

Not sure why I enjoyed this recipe so much, not yet at least. It could be that I left the apples a bit thicker in terms of slicing. It could be that I wasn’t overloaded with apple mush, like most apple pies. Or it could just be that it was so easy to make and kind of fun. How can you go wrong?

1/2 an apple
1 whole-wheat tortillaSAM_5286
1 t cinnamon
dash of stevia or 1 T honey

-Preheat oven to 400 degrees. Lightly grease a cookie sheet. Set aside.SAM_5298 -Prepare apple by slicing lengthwise. You can make your slices as thin as you like for more, or thicker for fewer. Know too that if you go thicker, your apple pie snacks will come out less warm and gooey like apple pie, more crisp and fresh (just how I wanted mine).
-Next, prep apples in seasonings. If you’re using the cinnamon-stevia blend, mix those two together and toss apple slices in those until coated. If you’re going the honey route, then still toss slices in cinnamon and then drizzle honey over the top.
-Cut tortilla into strips. Roll one or more strips around each apple slice. Tuck ends of strip on bottom side or into the side of the wrap so they don’t unfurl.
-Transfer to prepared cookie sheet. Sprinkle a little more seasoning or honey if desired and bake for about 8-10 minutes or until golden brown and somewhat soft.
-Serve warm, right out of the oven, and with my healthified cream cheese dip, if you like.SAM_5306


Key Lime Cake with Whipped Yogurt Frosting


I’ve written about how I’m not crazy about cake mixes. They usually have hydrogenated oils, but sometimes I get lucky and find one that doesn’t.SAM_4933

Or if I’m really lucky, one that uses whole, unrefined sugars and flours. But that’s rare.

But people like those cake mixes so much! It’s hard to please a crowd with unrefined tastebuds.

So here’s a compromise I made for a very special someone’s birthday. He likes key lime pie, a lot. Now he likes key lime cake, too.


1 box of angel food cake

1 large lime or two small

1 container of key-lime-flavored yogurt

1/3 cup healthy whipped topping (try a soy type or Troo Whip)


-Prepare the angel food cake as directed, but add in some fresh lime zest and a little squeeze of juice at the end. The cake should still taste light and fluffy with just a hint of lime flavor, most of which comes from the topping

-Let cake cool, of course. But once it cools completely, you can begin making the whipped yogurt topping. It’s as simple as mixign the yogurt and whipped topping together, drizzling all over the cake, serving chilled, and if you like, sprinkling with fresh zest or coconut shreds.

Hope you enjoy it as much as we did.


Sweetheart Strawberry Pastry Pie

Have someone you love? Want to make them something special this Valentine’s Day?

That’s very nice. And while you do that, make something sweet for yourself, like this delicious sweetheart pastry.

To make one big heart pastry, simply follow my beloved healthy pastry dough recipe. But of course, form into two heart shapes. Top one with filling (1 medium-sized strawberry, chopped and blended with 1 t cream cheese frosting or 1 t organic vanilla yogurt). Lay the second heart over the top and press the edges closed with a fork.

Delicious is that easy. It only takes a few minutes, and it tastes so much better than anything you’d buy from the grocery store. Homemade baked goods always taste better.

Recipe For Pastry Dough:

  • 1 T + 1/4 cup whole wheat flour
  • 1 t baking stevia
  • pinch of salt
  • 2 t plain Chobani Greek Yogurt
  • 1.5 t vegan butter, diced at refrigerator temp.
  • 1.5  T non-dairy milk
  1. In a mixer combine flours, Stevia, and salt.
  2. Slowly add in milk and Chobani
  3. Beat in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
  6. After all the fillings are prepared take the dough out of the refrigerator and roll out into a thin crust. Cut into 2x2in squares. Before you stack the dough make sure to sprinkle with flour to prevent sticking.
  7. Lay a sheet of wax paper onto a baking sheet and spray with Pam. Lay twelve of the dough sheets onto the pan. Add the fillings on top.
  8. Take the tips of the fork and press down the edges. Working with this dough is kind of like working with clay. The score marks will help the sides stick.
  9. Bake at 350 degrees for 7-8 minutes. Remove when the pastries are golden brown.

Mini Cherry Crunch Pie

Need a pie fix quick?

I’m not a huge pie fan, especially not fruit pies, but there’s something sweet about this little mini cherry pie. I like it. So much that I might try the same recipe with blueberries.

And peaches.

And maybe apples, too?

You could probably sub any fruit you like. Enjoy!


2 T oats

1 T white whole wheat flour (or spelt)

1 T stevia

1/2 T cinnamon

1 T nondairy milk

2-3 cherries, chopped

optional: 1 t organic light brown sugar


-Preheat oven to 375 degrees. Lightly grease a mini pie dish or ramekin with a rounded bottom. Set aside.

-Combine all ingredients, except cherries in a small bowl. Mix well.

-Place half of mixture in the prepared dish. Press down to form a thick-ish crust.

-The next layer should be the cherries. Spread evenly, but don’t place cherries along the outer edges.

-Take remaining dough and pat into a flat cookie-like patty. Place over cherry layer and pinch sides shut. Slice vents in the top if you like.

-Bake for about 6-7 minutes. Likewise, you could also try microwaving this little pie for 90 seconds.

Banana-Berry Smoothie Pies

Need a frozen treat fix?

This recipe can satisfy so many sweet cravings. It starts with a super sweet bottom crust, moves up to a sugary-blueberry filling in the middle, and is topped with a little banana froyo.

So if you want ice cream, pie, frozen fruit, whatever, really. This dessert delivers.

Makes four mini treats.


Layer one: 5-6 dates, 2 t rolled oats, 1 t applesauce

Layer two: 30-35 blueberries, 1 t stevia or honey

Layer three: frozen banana slices (about 1/3-1/2 of a banana), optional: dash of stevia and vanilla


-In a good food processor, pulse dates and oats. Add in applesauce. Pulse once more. Press into a mini muffin tin (or all into one large muffin slot). Set in freezer ’til next layer is ready.

-Blend ingredients for layer two. Spoon onto the top of layer one. Return to freezer.

-Blend layer three ingredients until smooth, ice-cream-like texture forms. Use this layer as the topping.

-Freeze until solid. Serve as soon as you pull out of the freezer because they will melt after a few minutes of exposure to room temperature.

So healthy? All fruit? You could easily get an ice cream fix for breakfast with this recipe. I hope you enjoy it as much as I did.

Mini Pumpkin Pies

For you…

Or for a group, perhaps?

You could use this recipe for either.


Or pre-feast snacks.

This recipe makes 6 little pies.

Perfect for the season,

And sure to tantalize

any and every

lover of pumpkin.

Pie Dough Recipe

  • 1 T + 1/4 cup whole wheat flour
  • 1 t baking stevia
  • pinch of salt
  • 2 t plain Chobani Greek Yogurt
  • 1.5 t vegan butter, diced at refrigerator temp.
  • 1.5  T non-dairy milk

Filling Recipe

2 T pumpkin puree

1 T organic vanilla yogurt

a splash more vanilla

1.5 t stevia

dash of cinnamon

1/2 t pumpkin pie spice


  1. Combine flour, stevia, and salt.
  2. Slowly add in milk and Chobani
  3. Cut in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
  6. After all the filling is prepared (simply mix all ingredients together) take the dough out of the refrigerator and roll out into a thin crust. Cut into squares or use a biscuit cutter to make perfect rounds, which I forked on the sides. Or you can use a pretty cookie cutter to give your crusts a fun shape like the flower ones you see.
  7. Gently press the dough into a lightly greased mini muffin tin.
  8. Bake at 350 degrees for 3-4 minutes.
  9. Remove from oven. Using a spoon, carefully divide up the filling between the pie shells and return to oven for another 8-9 minutes or until slightly golden brown.

Remove and serve warm to those whom you are most thankful for.

Or just yourself. Either way, I hope you find much to be grateful for today. Have a very happy holiday.

Ice Cream Whoopie Pies

If you follow my blog, you know that I love nothing more than taking the warm, soft cookies I bake and sandwiching them around a big dollop of ice cream. I figured, then, that it was high time I try … Continue reading

Raspberries & Fudge Cake

In truth, I don’t really like raspberries. But at the time, it was raspberry-picking season and I happened across Chocolate-Covered Katie’s Fudge

Cake with a raspberry base.
And because my favorite local organic growers, Berry Patch Farm, had a few fruiting bushes left, I went. I picked.
I created. This:
  • 2/3 cup raspberries
  • 3 tbsp cocoa powder
  • 4 tbsp coconut butter or Homemade Coconut Butter
  • Scant 1/16th tsp salt
  • 1 t pure maple syrup (or a little stevia)


-If you don’t have coconut butter on hand–or just don’t want to spend the money to buy some from the health market (sorry, Katie!)–you can pulse 4 T shredded coconut in a food processor, adding in a little coconut oil or applesauce, if necessary. A somewhat crumby paste should start to form.

-Now place washed and thoroughly dried berries in food processor along with the cocoa, salt, and sweetener. Puree on high until a chocolatey paste forms. Stop to stir frequently.

-Transfer the mixture to a small dish. It should be paste-like, but easy to form into whatever shape you like. I opted for a traditional pie slice shape.

-Refrigerate for several hours, ’til firm. Or freeze. If you freeze for a longer period of time, say overnight (because you were thinking ahead to dinner the next evening), then allow a little thaw time before serving.

-Garnish with cream, berries, ice cream, nuts, or whatever your tummy desires.

-Final step: To really enjoy this treat, turn off the T.V. Sit down. Experience every bite.