Fruit Salsa

After a big heavy Sunday dinner of brisket (thanks to Grandma's recipe), I figured something light for dessert would be ideal.  I came across a few recipes for fruit salsa, but decided to adapt one of my own.  This dessert is great in the summer, especially if you can get super fresh fruit.  Enjoy!

Fruit Salsa

Ingredients
2 fuji apples
2 kiwi
1/2 - 3/4 lb. strawberries
2 scant tablespoons brown sugar
3 tablespoons preserves of your choosing (I used raspberry)
Cinnamon graham crackers for serving

Directions
1. Chop your fruit into bite size pieces
2. Toss in a bowl with brown sugar and preserves
3. Cover and refrigerate for at least 30 minutes before serving
4. Serve cold with graham crackers

Apple Pie

In preparation for last minute dinner plans with mom and dad, I wanted to make something quick and easy that I knew they'd love.  My dad has always been big on pie and I'm a huge apple fan, so why not throw the two together?  With less cinnamon and sugar, this recipe is different from what you would call a "traditional" apple pie but has a good mixture of other spices to give it a good kick.

Apple Pie

Ingredients
2 frozen pie crusts
4 apples (I used Fuji)
1 very scant tablespoon of lemon juice
3/4 cups water, divided
1/2 cup granulated sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/8 scant teaspoon cloves
1/8 scant teaspoon nutmeg

Directions
1. Preheat the oven to 375 degrees
2. Peel, core, and thinly slice your apples
3. Place the apple slices in a large bowl and toss with the lemon juice.  Set aside
4. In a large dutch oven, heat 1/2 cup of the water over medium heat.  Add the sugar, flour, cinnamon, cloves, and nutmeg.  Stir well and bring to a boil
5. Boil for 2 or so minutes, stirring constantly to break up any clumps.  The mixture will get sticky
6. Add the apple slices to the pan.  Pour the remaining 1/4 cup of water over the apple slices.  Stir to coat apples in caramel mixture.  Cover and simmer until apples are tender - 7 or 8 minutes
7. Place one of the pie crusts (still frozen) on a cookie sheet.  Pour the filling into the pie crust.  Cover tightly with foil
8. Bake for 30 minutes. When you have about 10 minutes left on the time, remove the second pie crust from the freezer and allow to thaw.
9. After your 30 minutes, remove the pie from oven.  Remove foil.  Place the second pie crust on top. Cut 3 slits in the top
10. Bake the pie for another 15 - 20 minutes or until top crust is cooked through
11. Remove the pie from the baking sheet and cool completely on a rack

Chai Spiced Banana Bread

Now that I finally have my fancy new camera, I can start baking again!  I wanted to upgrade the photos on here to capture the true mouthwatering-ness of my baked goods :)  I had a couple of super ripe bananas laying around and wanted to spice up the standard banana bread recipe I use so why not try chai spiced?  Honestly, this recipe yields a more fall/winter type bread but it's still delicious!  Enjoy, kiddies.

Chai Spiced Banana Bread

Ingredients
4 overripe bananas (you can use 3, I like a strong banana flavor)
7 oz container nonfat plain Greek yogurt
1/3 cup (scant) vegetable oil
2 large eggs
1 teaspoon vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
2 1/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Directions
1. Preheat the oven to 350 degrees.  Grease a 10 inch bread pan
2. In a large bowl, mash the bananas with the back of a fork.  Add the yogurt, oil, eggs, and vanilla.  Stir to combine.  Add sugars and whisk together
3. In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, cloves, and nutmeg
4. Add the dry ingredients to the wet ingredients and stir until just combined.  Do not over mix the batter
5. Pour batter into the prepared pan
6. Bake for 55-60 minutes, or until tester inserted into the center of the bread comes out clean
7. Cool for 10 minutes in pan.  Remove bread and continue to cool on rack