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Apples to Apples

Has anyone ever played this game before?

apples to apples

We never have, but it sounds like it could be fun! For those who don’t know, this is a type of word game. Players are given “red apple” cards, each with a noun or noun phrase on them, and the judge chooses a “green apple” card, which contains an adjective. The judge puts this card face up on the table for the players to see, and then each player chooses one of their red apple cards that they think best matches the green apple card and puts it face down. The judge shuffles the red apple cards and reads them, deciding which card matches the green apple card the best. The point is for the judge to choose the match that is “most creative, humorous or interesting”.

So…. what does this game have to do with today’s post?

Absolutely nothing! Except that today’s post has apples in it. ūüôā


Hmm… what’s the best adjective to describe this breakfast?


Decadent? Delicious?


Cinnamon-juicy-apple-and raisin-filled-awesome?
(For some reason we don’t think they have that one in the game, but if they did it would win for best match!)


Another good way to describe it is healthy. And maybe sneaky too, because if you ever made this for someone, they would never guess that it’s good for them! ūüėČ With whole wheat bread, apples, low-fat milk, ¬†and high-protein cottage cheese and egg whites, this dish has got a lot going for it!


But who needs adjectives? We’ll let the photos speak for themselves. ūüôā

Apple Cinnamon Stuffed French Toast


Prep time: 15 min
Cook time: 5 min
Serves: 2


2 slices of your favourite whole wheat bread, approx. 1 inch thick.
6 egg whites (or 3 eggs)
2 tbsp sugar-free apple butter Apple Butter (store-bought or home-made)
3 tbsp milk of choice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp vanilla


1/2 medium sized apple,very  thinly sliced
1/4 c. raisins
1 tsp water
cinnamon and nutmeg, to taste

For the cream:

1/3 c. cottage cheese
1/4 c. apple butter
1/2 tsp vanilla extract
water as needed (we used approx. 2 tbsp


Slice your bread into 1-inch pieces, then slice into the centre of each bread slice, making a pocket for the apples, without cutting all the way through.
In a bowl, combine the apple slices, raisins, cinnamon and nutmeg and water and microwave for 1-2 min or until apples are soft. Drain off excess liquid and stuff the apple raisin mixture into the pockets of the bread.
Preheat a non-stick frying pan or pancake griddle over medium-high heat.  Spray with cooking spray.
In a wide, shallow dish, combine egg whites, milk, apple butter, spices and vanilla. Soak both sides of each bread slice and place the bread on the preheated pan.  Cook for 2-3 minutes, or until the bread turns a nice golden brown, then flip and cook for another 2-3 minutes.

While the bread is cooking, put all the cream ingredients in a blender or food processor and process until smooth, adding water slowly until you reach the thickness you desire.

Optional:  Dice the other half of the apple and cook in a little bit of water for topping.


Have you ever played Apples to apples?

Apple Pie

Today we have another case of “we found a new recipe, so let’s make one in every flavour combination possible”. ¬†You might remember us explaining this in another post not too long ago. ¬†Today, though, we are not talking about french toast. ¬†Today we are talking about one of our all-time favourite breakfasts that we make¬†at least once a week, and yet for some reason have failed to share it with you all! (Shame on us…:P)

The recipe we are referring to is a pancake in a jar! ¬†After the original peanut butter and banana version, we were pretty much hooked. ¬†We’ve been making every variation of this recipe that you can¬†possibly¬†think of, including, of course, our eggnog rendition. ¬†But that is only the tip of the iceberg! ¬†So in an effort to bring you up-to-date with our¬†slight obsession, we bring one of our favourite versions:


Apple Pie! ¬†Consisting of soft, sweet cooked apples, plump and juicy raisins, crunchy walnuts, and of course a fluffy “pancake” laced with ribbons of apple butter, this is an apple-pie lovers dream come true!


Of course, this also has plenty of cinnamon, too, but that goes without saying, doesn’t it?


So here’s the thing, if you love (or even just like) apple pie, love pancakes, and love breakfasts that can be done in the microwave in under 5 minutes, then you should probably go make this. ¬†It will change the way you look at mason jars, and probably have you dreaming up a million other flavours you could make. ¬†But if you’re short on ideas, don’t fear, because we’ve got a whole bunch more combos comin’ your way! ūüôā

Apple Pie Pancake in a Jar


Prep Time: 5 min
Cook Time: 5 min
Serves: 2


1 cup whole wheat flour
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
1 tbsp almond butter
2/3 c. milk
1/2 tsp vanilla extract
1/2 c. apple butter
1 large apple, diced
1/4 c. raisins


In a medium-sized bowl, combine all the dry ingredients.  Add the almond butter, milk, and vanilla extract to the bowl and stir until everything is just combined.  Add the apple butter to the batter, and gently stir, just to swirl the apple butter in, but not to stir it in completely- you want ribbons of apple butter!

Dice up the apple into small pieces.  Mix the apples and the raisins together and divide evenly into the bottom of two medium-sized mason jars.  Divide the batter in half and spoon into the jars on top of the apple and raisin mixture.  Place in the microwave and cook on high for 4-5 minutes, or until the dough is firm to the touch.  Top with additional almond butter, yogurt, cinnamon, raisins, walnuts, ect. and enjoy!


Do you like apple pie?  What flavour of pancake-in-a-jar would you like to see us make?

From the Tree to the Jar

Remember back when we were talking about how much we loved apple butter? That time, we had a delicious locally sourced store-bought brand. Unfortunately, apple butter isn’t always the cheapest item on the shelf, and you can never get a very big jar of it, so it doesn’t last very long (especially at our house!). Luckily for us, our dad’s house is a 100 year old farm house, that back in the day was quite a large fruit farm. This means there are lots of different varieties of pear trees, berry bushes, and apple trees kickin’ around. The beauty of these trees is that we don’t do anything to them, and yet they still produce fruit! The pears are the best, somehow they are always gorgeous and bug-free, perfect for eating! The apples, however, are the very opposite. ¬†There may be a handful that would actually be yummy to eat, and the rest (once you’ve picked through the rotting and insect-infected ones) will only do for cooking and baking. Naturally, we thought that these apples would be the perfect fit for some home-made apple butter! ūüôā

A special thank-you goes out to our oldest brother who picked the apples for us and brought them to our home-meet a couple weekends ago. According to our mom he was talking to her on the phone while picking them,¬†thoroughly grossed out by the nasty,wormy, rotting ones that appear fine until you grab them and they ooze all over your hand. So…. thanks big bro! ūüôā

The other amazing part about this apple butter is that it barely cost us a dime! The apples were free, all we had to do was go out and buy some unsweetened apple juice. Not to mention it made a HUGE batch!

If you don’t have apple trees of your own to get your apples from, fear not! There are plenty of pick-your-own orchards, and many of them will have what are called “seconds”, which are apples they sell for less because they are not “perfect”, having discoloured spots, blemishes, etc. ¬†A great way to support local farmers and get cheap, excellent apples!

This recipe is so easy, and has so few ingredients. Apple butter that’s easy, cheap, and contains no added sugars or preservatives. ¬†Not to mention this recipe makes enough to last you the entire fall season. Need we say more? ūüôā

Apple Butter

Total time: 8hrs slow cooking + 40min
Makes: ~4L


14 medium sized apples
2 c.unsweetened apple juice
1-2 Tbsp cinnamon
1 tsp nutmeg


Chop up apples into small chunks.
Combine all ingredients in a slow cooker and cook on low for 8hrs (we did ours overnight!).

In batches, add cooked apple mixture to a food processor or blender and blend until smooth.
In a large pot, simmer on low for 30min, partially covered to avoid splattering, stirring every couple of minutes.
Pour into glass jars and refrigerate.


Do you like apple butter? What’s your favourite local farm/apple orchard to visit where you’re from?


Remember a couple days ago when we posted about the delicious apple butter-baked tofu that we had for lunch?

Well of course, we didn’t¬†just¬†have a plate full of tofu for lunch! ¬†While that would be tasty, we would really miss our veggies. ¬†Because seriously, what is a meal without veggies? ¬†Boooorrinng!

No, we did not just eat tofu for lunch.  We put that tofu on top of big, veggie-and-fruit-packed salads!  You know how we love our salads!

And where would a salad be without a delicious salad dressing? ¬†Nowhere. ¬†Because c’mon, a dry salad? ¬†Really? ¬†We may be a little outspoken here, but even two veggie-loving crazy runner-girls think that the idea of a dry salad is a little on the bland side.

But salad dressing doesn’t have to be unhealthy. ¬†It can be low sodium and low in trans and saturated fats.

It can also be sweet and tangy and outrageously delicious ūüôā

Yup, we’re talkin’ apple-butter balsamic vinaigrette! ¬†Honestly, if you read our post about apple butter tofu¬†and you still haven’t gone out and gotten yourself a jar of apple butter, we strongly urge you to do so. ¬†You won’t regret it! ¬†We could put this stuff on¬†anything and we’re sure it would be delicious!

Which leads us to our next question- is there anything that balsamic vinegar doesn’t pair well with? ¬†Fruit, veggies, meat, bread, the list goes on and on and on…

So if you haven’t had lunch yet and you’re staring at your fridge and scratching your head, we have a simple solution for you. ¬†Grab some apple butter, make a big salad, and dump this dressing all over it.

And come thank us after ūüôā

Apple Butter Balsamic Vinaigrette

Time: 5 min

Make: about 1/4 c.


2 tbsp apple butter
2.5 tbsp balsamic vinegar
2 tbsp water
pinch of salt
3 tbsp olive oil


In a jar, combine first four ingredients and shake to mix well.  Add in olive oil and give the jar another good shake to mix in the olive oil.


What is your favourite salad dressing?

Apple Butter

How does your family organize grocery shopping?

At our house, we keep a list.

The way it works for us, is if someone in the house uses up the last of something, or decides there is a particular food/product that he or she wants, that person is responsible for writing it on the list. ¬†This way, we can keep track of everything we need/want to get, so we don’t forget anything when we go grocery shopping.

Another reason is because it is often our dad who does the grocery shopping, so if Julie and I don’t write down a lot of the stuff we need, he’d never think to buy it. (sometimes we request a few somewhat out-of-the-ordinary ingredients!)

Not that Julie or I have a problem with grocery shopping. ¬†Actually, we both kinda like it, but often our dad will go in the evening when there’s less people at the store, and that’s often when we are at work.

Usually, our dad sticks to the list as written, but sometimes, he comes home with a few surprises.  To our delight, he came home the other day with apple butter!

I don’t know if you’ve ever had apple butter, but you definitely should! It’s¬†to die for. Think apple sauce, but waaaay more luxurious! ¬†The brand he bought is called Wellesley, and it is probably some of the best I’ve ever tasted! ¬†It is made in Ontario from local apples, and has no added sugar or preservatives! ¬†You can be sure when apple season hits, we’ll be making our own version of this stuff!

Anyways, as soon as we saw it we instantly had a million ideas going through our heads as to what we could make with it.

And tofu seemed like a good option! ūüôā

Smokey apple butter tofu, to be precise.

Sweet, a little salty and a little smokey, this tofu was delicious!  We ended up serving it over spinach salad with an apple butter balsamic vinaigrette (recipe for that will be up soon!), which made for a very healthy, very yummy lunch.

We baked our tofu, but I’m sure this would be delicious grilled or pan-seared, too! ¬†As long as it’s a little crispy, you’re good to go ūüôā

Julie and I actually licked our plate clean, this was so good! ¬†I think my dad bought the jar of apple butter on Friday night, and it’s already getting close to empty! ¬†Looks like another trip to the grocery store will be in the near future… ūüėČ

Apple butter on tofu.  Do it.

Smokey Apple Butter-Baked Tofu

Prep time: 45 min

Bake Time: 20 min

Serves: 2


1/2 block firm or extra-firm tofu, pressed

2 tbsp apple butter

1 tsp soy sauce

3 drops liquid smoke

1.5-2 tbsp water

1 tsp apple cider vinegar


Slice tofu into desired size.

Combine all marinade ingredients except water in a small bowl.  Add water gradually, until the marinade reaches your desired consistency.

Place tofu chunks/slices in a freezer bag and pour in the marinade.  Very gently toss the tofu around in the bag until each piece is evenly coated.  Allow to marinade for at least 30 minutes.

Preheat the oven to 350C

Place tofu pieces on a single layer on a baking sheet and bake for 10 minutes.  Flip each piece over and bake for an additional 10 minutes, or until the outsides are golden and crispy.


Have you ever had apple butter?  What is your favourite way to have tofu?