Side dishes are on my list of “things I regularly forget about”. I’m not the only one that can plan main dishes for every night and conveniently forget that I should serve something along with it, right?
Except Thanksgiving. Thanksgiving is all about the sides for me. And this would be a great one.
Simple ingredients and quick prep make this a winner any night, but it’d be especially great for your holiday table, given how great butternut squash are this time of year.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
Hasselback apples. Or as I like to call it: small batch apple crisp. While this can surely be sized up for a crowd (and wouldn’t this make a lovely dessert for a fall dinner party?!) it’s really perfect when you need a dessert for two.
This was Jake’s personal favorite from all of my #appleweek cooking. He raved about it for days!
This is a pretty basic dish which really lets the apple shine through. The bake times included are for a firm apple. If you’re using a softer variety, you’ll want to cut the bake times a little so your apple doesn’t mush.
Also, a sharp knife is really going to help here it’s hard to get the nice thin slices without one. I used my Swiss Diamond Knife and it was perfect.
Hasselback Apples (adapted from My Recipes) Serves 2
1 large, firm apple
2 Tbsp. brown sugar, divided
1 Tbsp. butter, melted, divided
1/2 tsp. cinnamon, divided
1 Tbsp. Irish oatmeal (I used Flahavan’s)
1/2 tsp. all purpose flour
Dash of salt
Vanilla ice cream, for serving
Preheat the oven to 400 degrees F.
Peel and core the apple and slice in half. Place the apple halves cut-side down and slice thinly most of the way through, leaving the bottom attached.
Spray a small baking dish with non-stick spray. Transfer the apples to the baking dish.
Combine 1 1/2 tsp. brown sugar, 1/2 Tbsp. butter, 1/4 tsp. cinnamon. Brush evenly over the apple.
Cover the pan with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes. Remove and let cool for a few minutes.
Combine remaining sugar, butter, cinnamon, oats, flour and salt. Spoon evenly over the apples. Bake for an additional 10 minutes. Broil for 2 minutes to crisp up the top. Serve with ice cream.
More apple goodies this way! Check out Tuesday’s Recipes:
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What’s everyone up to today? Any crazy holiday prep going on?
Things here are actually pretty mellow. The cookies are all baked. The gifts are all bought and wrapped. It’s almost lunchtime and we’re all still our pajamas. All we have planned really is a liquor store run and a nap. Not bad for the day before Christmas Eve!
If you’re looking for one more treat to make or need a last-minute dessert, this cracker toffee is the way to go. It takes about 20 minutes to make, then you cool it and break it up. It, by design, doesn’t have to look perfect so you don’t need to stress details today and there’s a good chance you already have the ingredients on hand!
I hope you’re all settling in for a lovely holiday with people you love. Merry Christmas from me and the crw!
1 cup butter
1 cup brown sugar
Saltine crackers or Matzo
1 1/2 cups semi-sweet chocolate chips
Sprinkles, for decorating
Preheat your oven to 400 degrees.
Line a baking sheet with foil and spray with non-stick spray. Line the pan with saltines or matzo so they cover the whole bottom without overlapping. Set aside.
In a small saucepan, combine the butter and brown sugar over medium-low heat. Stir constantly until it reaches a boil, then remove the spoon and let boil for 3 minutes. Pour the hot mixture over the saltines as evenly as possible and transfer the pan to the oven to bake for 5 minutes.
Remove from the oven and immediately sprinkle with chocolate chips. Let sit for a few minutes then spread the chocolate evenly over the crackers. Top with sprinkles, if desired, and put the pan in a cool place to set.
Once completely cooled and the chocolate has set, break into pieces and serve.