Kid Approved & Diabetic Friendly

Cinnamon Pear Chips

I have given apples a lot of attention with my baking this fall and in the process have neglected another delicious fruit that this season brings- apple’s cousin, Mr. Pear.

SONY DSC

These cinnamon pear chips are a great and easy way to enjoy this sweet fruit. The sprinkling of cinnamon and Truvia (you can also use regular sugar) bring out the sweetness of the pear.

You can adjust the baking time on these to acquire the desired crispness. I made ours so that they were a little less crispy than a potato chip. These “chips” make for a great snack or addition to a packed lunch.

SONY DSC

I hope you all have enjoyed these fall recipes! If you are not a fan of all of the flavors of fall, you will be happy to know that this recipe concludes my fall recipe sharing for this season, and I am putting up my cinnamon and spices for awhile.

Have a great weekend, everyone!

Cinnamon Pear Chips

Cinnamon Pear Chips

Recipe source: kleinworthco.com.

Ingredients

  • Pears
  • Truvia Baking Blend OR sugar
  • Cinnamon

Instructions

  1. Preheat oven to 200 degrees.
  2. Spray baking pan lightly with cooking spray.
  3. Slice your pears very thin & lay on pan in single layer.
  4. Sprinkle with cinnamon/sugar mixture.
  5. Bake 2 hours – turning pears over half way through.
  6. Transfer to wire rack to cool.

Notes

Each serving (pear chips made from 1 pear that has been sprinkled with cinnamon and Truvia) has approximately 25.1g of carbs and 5.2g of dietary fiber. Total NET CARBS= 19.9g.

103.5 Calories; 0.2g Total Fat; 0.6g Protein; 25.1g Carbohydrate; 5.2g Dietary Fiber; 15.6g Sugar; 0mg Cholesterol; 2.2mg Sodium.

http://fingerprickingood.com/2013/10/11/cinnamon-pear-chips/

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Pumpkin Chocolate Chip Cookies

Boy oh boy do I have a yummy recipe to share with you today! I’ve been seeing recipes floating around that include chocolate and pumpkin and I have to be honest, at first it raised my eyebrows a bit. My first thought was, “Would those two ingredients go well together?”

SONY DSC

I’m here to tell you YES THEY DO! These cookies were so good! A little too good, actually. Like, I didn’t trust myself to be alone in a room with them good. They were so soft and cakey, there is no way you could have just one.

SONY DSC

My kids went berserk for them! A perfect after school snack or treat for your kiddos lunchbox. In fact I just stuck one in C’s lunch this morning!

I’m telling you…you must try this recipe!

Pumpkin Chocolate Chip Cookies

Yield: Approximately 3 dozen cookies

Serving Size: 1 cookie

Pumpkin Chocolate Chip Cookies

Recipe source: makingtheworldcuter.com.

Ingredients

  • 3/4 cup maple syrup OR honey
  • 3/4 cup canned pumpkin
  • 1/2 cup butter, melted
  • 1 Tablespoon vanilla
  • 1 egg
  • 1/2 cup coconut flour
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. Mix wet ingredients (maple syrup, pumpkin, butter, vanilla and egg) in a stand mixer (or handheld) until they are well incorporated.
  3. Sift all of the dry ingredients (coconut flour, cinnamon, sea salt, baking soda, nutmeg, ground cloves and ginger) together into a small bowl and then add to your wet ingredients and mix well.
  4. Fold in chocolate chips.
  5. Using a cookie scoop, scoop out balls of dough and place on a parchment paper lined baking sheet and bake for about 18 minutes.
  6. Cool on a wire rack.

Notes

Makes approximately 3 dozen cookies (my batch yielded 38 cookies, using a small cookie scoop). Each serving (1 cookie) has approximately 9.3g of carbs and 0.8g of dietary fiber. Total NET CARBS= 8.5g.

77.5 Calories; 4.4g Total Fat; 0.7g Protein; 9.3g Carbohydrate; 0.8g Dietary Fiber; 7.9g Sugar; 11.2mg Cholesterol; 71.8 Sodium.

http://fingerprickingood.com/2013/10/10/pumpkin-chocolate-chip-cookies/

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Crock-Pot Applesauce

It was a little over a year ago that I discovered that you can make applesauce in the crock-pot. However, I never got around to trying it myself. With apple season upon us, I thought it was time to change that.

I set out looking for a recipe. Every recipe I found had added sugar in it. I contemplated using a sugar substitute, but then I got to thinking…apples are full of natural sugars, let’s just see what happens if I do not add any kind of sugar and rely on the apples natural sweetness to shine through.

SONY DSC

So I used 6 apples (I used 2 Gala, 2 Golden Delicious & 2 Honey Crisp), 1 strip of lemon peel (using a vegetable peeler), 1 teaspoon lemon juice and 1 cinnamon stick. I timed it so that the applesauce would be ready as an after school snack. I was so anxious to see how it turned out.

I couldn’t have been more pleased! It turned out great and definitely did not need any added sweetness. Both of my boys had their serving cashed in only a couple of bites and were immediately asking for seconds. I asked what their favorite part about it was and they said they liked that it was warm. I also left some chunks in it instead of blending it smooth and they said they liked the chunks of apple as well.

Especially during the colder months, I plan to pack some in a thermos for lunch. It is super easy to make and is nutritious and delicious. The perfect trifecta!

Crock-Pot Applesauce

Yield: 3 cups

Serving Size: 1/4 cup

Crock-Pot Applesauce

Recipe adapted from skinnytaste.com.

Ingredients

  • 6 medium apples (I used 2 Gala, 2 Golden Delicious & 2 Honey Crisp)
  • 1 strip of lemon peel
  • 1 teaspoon fresh lemon juice
  • 3 inch cinnamon stick

Instructions

  1. Peel, core & slice the apples.
  2. Place the apples in the slow cooker. Add the cinnamon stick, lemon peel & lemon juice.
  3. Set crock-pot to low and cook for 6 hours. Stir apples occasionally.
  4. Remove cinnamon stick and use an immersion blender to blend until smooth, or if you prefer a chunky sauce, leave sauce intact.

Notes

Makes 3 cups applesauce. Each serving (1/4 cup) has approximately 9.7g of carbs and 1g of dietary fiber. Total NET CARBS= 8.7g.

36.7 Calories; 0.1g Total Fat; 0.2g Protein; 9.7g Carbohydrate; 1g Dietary Fiber; 7.7g Sugar.

http://fingerprickingood.com/2013/10/09/crock-pot-applesauce/

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Cinnamon Raisin Bread

Where I’m from, the temperatures have started dipping as fall makes it’s presence known. On the particular day that I made this bread, it was a cold and rainy day. Something about baking when it is cold outside is just blissful to me, especially when what you’re baking let’s off an aroma of sweet cinnamon and raisins.

SONY DSC

I made this recipe twice. The first time I made it, I made the recipe into bread “bites” (baked in a brownie pan), because I had so much success doing that with the Banana Almond Bread Bites. They turned out great, although I wish I had pulled the pan out about 2 minutes sooner. They were great fresh out of the oven, but weren’t as moist as I think they could have been had they not baked so long. Thankfully, my boys did not seem to notice.

I wanted to make the recipe again, this time in a regular bread loaf pan and I also added walnuts. In my opinion, this was even better than the bread bites. I really enjoyed the addition of the walnuts, and I felt the bread was moister prepared this way.

SONY DSC

Both ways were great! The bites are especially convenient for little fingers to grab because they aren’t as crumbly as a slice off of the loaf, plus I always feel I have more accurate carb calculations when prepared this way. Not to mention it makes them super portable- perfect to add to a school lunch!

Cinnamon Raisin Bread

Yield: 12 Cinnamon Raisin Bread Bites

Serving Size: 1 Bread Bite

Cinnamon Raisin Bread

Recipe source: taylormadeitpaleo.com.

Ingredients

  • 2 cups almond flour
  • 2 Tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 5 eggs
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 2 teaspoon vanilla
  • 1/2 cup raisins
  • 1/4 cup walnuts (optional)

Instructions

  1. Preheat oven to 350. Spray a bread pan with non-stick cooking spray.
  2. Combine almond flour, cinnamon, baking soda, and salt in a medium sized bowl.
  3. Combine eggs, honey, coconut oil, and vanilla in a stand mixer until all ingredients are well incorporated.
  4. Slowly add dry ingredients to the wet, and continue mixing.
  5. Once everything is well mixed, add raisins and/or walnuts.
  6. Pour batter into prepared bread pan.
  7. Bake for about 30 minutes, or until a toothpick comes out clean in the center.
  8. Remove, let cool, and serve with butter, jam, nut butter, etc.

Notes

*Nutrition facts calculated for the bread bites, without walnuts.

Makes 12 bread “bites”. Each serving (1 bread bite) has approximately 15.8g of carbs and 3g of dietary fiber. Total NET CARBS= 12.8g.

222.7 Calories; 16.1g Total Fat; 6.7g Protein; 15.8g Carbohydrate; 3g Dietary Fiber; 11g Sugar; 77.1mg Cholesterol; 191.3 Sodium.

http://fingerprickingood.com/2013/10/08/cinnamon-raisin-bread/

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Pumpkin Waffles

Just like my recipe for Applesauce Muffins, this recipe for Peter Pan’s Pumpkin Waffles comes from the Dishing It Up Disney Style cookbook.

This has been my personal favorite fall recipe I’ve made thus far this season. I am a sucker for pancakes and waffles, and when you add pumpkin and cinnamon to them, it just takes it over the top!

SONY DSC

At first glance, I thought the carb counts were a bit high for 1 waffle, especially because I was thinking it would probably take 2 or 3 to fill C up, but these were so dense, he was absolutely stuffed after 1 ½. I made some changes to the original recipe as well to bring those totals down a bit, such as using all-purpose flour and whole wheat flour. I also used my Truvia Baking Blend, that I use 99% of the time in place of real sugar.

SONY DSC

Serve these waffles with butter and sugar free syrup, with eggs and bacon on the side and you will have some very happy and satisfied kids/tummies!

Pumpkin Waffles

Yield: 7 1/2 Waffles

Serving Size: 1 waffle

Pumpkin Waffles

Recipe from Dishing It Up Disney Style cookbook. Original recipe can also be found here: spoonful.com.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 Tablespoons Truvia Baking Blend OR 1/4 cup sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 eggs
  • 1½ cups milk
  • 4 Tablespoons butter, melted
  • ½ cup canned pumpkin

Instructions

  1. Set up the waffle iron on a counter top. Plug in to preheat it.
  2. In a medium-size mixing bowl, stir together the flour, Truvia, baking powder, cinnamon, and salt. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined.
  3. Coat the preheated waffle iron with cooking spray. Pour the waffle batter into the center of each section of the iron (I measured 1/2 cup batter for each waffle).
  4. Cook the waffles for about 4 to 5 minutes or until they are crispy and light brown. (Read the manufacturer's directions for details about how long you should cook the waffles in your particular waffle iron.) Serve immediately with sugar free syrup and butter.

Notes

Makes 7 ½ waffles, using ½ cup batter for each waffle. Each serving (1 waffle) has approximately 23.8g of carbs and 2g of dietary fiber. Total NET CARBS= 21.8g.

201.8 Calories; 7.5g Total Fat; 7.2g Protein; 23.8g Carbohydrate; 2g Dietary Fiber; 2.7g Sugar; 66.3mg Cholesterol; 441.5 Sodium.

http://fingerprickingood.com/2013/10/07/pumpkin-waffles/

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Honey Cinnamon Roasted Chickpeas

If your kids enjoy snacking on nuts (peanuts, almonds, etc) they are sure to love these Honey Cinnamon Roasted Chickpeas!

SONY DSC

These were such a quick and simple snack for my kiddos. They also taste great! When my husband first popped one in his mouth his reaction was, “Woah, those are chickpeas?!” The honey/cinnamon coating gives the chickpeas a whole new flavor- it’s like a candied chickpea.  Not to mention, I loved the sweet cinnamon-y aroma that filled my house while these were baking! These would also pack great in a lunch.

I sure hope you have enjoyed these “fall” recipe ideas this week! More to come next week! Have a great weekend, everyone!

Honey Cinnamon Roasted Chickpeas

Yield: Makes 7 servings.

Serving Size: 1/4 cup

Honey Cinnamon Roasted Chickpeas

Recipe source: twopeasandtheirpod.com.

Ingredients

  • 1 15oz can chickpeas (garbanzo beans)
  • 2 teaspoons canola oil
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons Truvia Baking Blend OR 1 Tablespoon sugar
  • 1 Tablespoon honey

Instructions

  1. Preheat oven to 375 degrees F.
  2. Drain chickpeas and rinse them under cold water until starch is removed. Place chickpeas on a paper towel to dry. You can peel of the skins if you wish.
  3. In a small bowl, whisk together the oil, cinnamon, and Truvia. Place chickpeas in bowl and stir until all of the chickpeas are evenly coated. Spread out the chickpeas on a large baking sheet and bake for 35-40 minutes, or until chickpeas are crunchy and no longer soft in the middle.
  4. Place hot, roasted chickpeas in a small bowl and coat evenly with honey. Spread chickpeas back out on baking sheet and allow to dry. Store in an airtight container at room temperature.

Notes

Makes 7 1/4 cup servings. Each serving (1/4 cup) has approximately 12.7g of carbs and 2.7g of dietary fiber. Total NET CARBS= 10g.

75.5 Calories; 2.3g Total Fat; 3g Protein; 12.7g Carbohydrate; 2.7g Dietary Fiber; 2.3g Sugar; 0mg Cholesterol; 235.1mg Sodium.

http://fingerprickingood.com/2013/10/04/honey-cinnamon-roasted-chickpeas/

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Baked Apple Pie Egg Rolls

I saw this recipe for Baked Apple Pie Egg Rolls and just couldn’t wait to make them myself! The recipe just sounded so unique and different. Plus I had never used egg roll wrappers before, so I was excited to use them for the first time.

SONY DSC

They turned out SO yummy and were a great little treat for all. C renamed them “jelly rolls”. Once baked, the apples become so soft and the filling all melds together into a creamy, decadent, mixture. I think his new name was quite accurate! It’s a fun twist on apple pie, and one that is easier to accurately calculate carbs on versus slicing into a big pie. I was hoping to send one in C’s lunch on Monday, but they didn’t make it to Monday. A testament to just how much we liked them!

SONY DSC

In the original recipe, she serves these with a sweetened whipped cream, which looked absolutely delicious, but to keep carb totals down I skipped it.

Try these for yourself! Trust me, your kids will LOVE them!

Baked Apple Pie Egg Rolls

Yield: 14 rolls

Baked Apple Pie Egg Rolls

Recipe source: chef-in-training.com.

Ingredients

  • 2 apples 1 granny smith and 1 gala (about 2 heaping cups worth)
  • 1 large lemon juiced
  • 2 Tablespoons + 2 teaspoons Truvia Baking Blend OR 1/3 cup sugar
  • 1/4 cup flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon all spice
  • 1/8 teaspoon salt
  • 14 egg roll wrappers
  • 1 egg lightly beaten

Instructions

  1. Preheat oven to 375 degrees F
  2. Peel and chop up apples. Add to a medium bowl. Add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
  3. Lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.
  4. Spread 1-2 tablespoons of the filling across one side of the prepared egg roll wrapper. You do not want to over stuff these.
  5. Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
  6. Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
  7. Bake egg rolls for 15 to 20 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar (I mixed some cinnamon with a little Truvia) on top. Put back in oven for remaining 5 minutes.

Notes

Makes 14 rolls. Each serving (1 roll) has approximately 20.2g of carbs and 0.4g of dietary fiber. Total NET CARBS= 19.8g.

108.4 Calories; 0.4g Total Fat; 3.8g Protein; 20.2g Carbohydrate; 0.4g Dietary Fiber; 13.2mg Cholesterol; 205.8mg Sodium.

http://fingerprickingood.com/2013/10/03/baked-apple-pie-egg-rolls/

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Spiced Apple Berry Oatmeal

Lately, we’ve been on a small oatmeal kick at our house. I’ve noticed that I’ve been using it a lot in recipes I’ve been making, but also, my boys (especially my little guy) have been requesting it more in the mornings as well. I certainly don’t blame them. There is something so satisfying about a warm bowl of oatmeal to start your day, especially on these cool fall mornings.

SONY DSC

So when I stumbled across this spiced apple berry oatmeal recipe, I couldn’t wait to try it. Not only does it contain yummy “fall” spices, it also uses fresh apples which we still had an abundance of. This recipe makes a big batch, so I was able to refrigerate leftovers so we could enjoy it for several days afterward. It’s a great way to spice up your oatmeal!

Just as I was getting ready to share this recipe, this recipe for Overnight Yogurt Oats popped up on my newsfeed. Doesn’t that look yummy?! I will definitely be adding that to the long list of recipes I want to try!

Spiced Apple Berry Oatmeal

Yield: 6 servings

Serving Size: 3/4 cup

Spiced Apple Berry Oatmeal

Recipe source: diabeticlivingonline.com.

Ingredients

  • 2 cups water
  • 1 3/4 cups apple juice (I used Old Orchard Healthy Balance Apple Juice that is made with an artificial sweetener)
  • 1 cup steel-cut oats
  • 1 medium apple, cored and chopped
  • 1/2 teaspoon apple pie spice
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • Optional Toppings:
  • Chopped pecans or almonds
  • Fresh berries (blueberries, raspberries, blackberries, raspberries, etc.)

Instructions

  1. In a large saucepan bring water and apple juice to boiling. Stir in oats, apple, apple pie spice, and salt. Return mixture to a simmer; reduce heat. Simmer, uncovered, stirring occasionally, for 30 minutes or until desired consistency and oats are tender. Serve with milk and, if desired, pecans, almonds or fresh fruit.

Notes

Makes 6 (3/4 cup each) servings. Each serving (3/4 cup) has approximately 23.7g of carbs and 6.8g of dietary fiber. Total NET CARBS= 16.9g.

132.5 Calories; 2.1g Total Fat; 4.7g Protein; 23.7g Carbohydrate; 3.1g Dietary Fiber; 6.8g Sugar; 2.5mg Cholesterol; 121.3mg Sodium.

*The above calculations do not include the fresh berries. Also note that your calculations may be different if you use regular apple juice.

http://fingerprickingood.com/2013/10/02/spiced-apple-berry-oatmeal/

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS