Baked Apple Cobbler Bowl

Baked Apple Oatmeal Bowl

It’s a brand new year and that means a fresh start to reach your goals. No, you don’t need to wait until January 1st to make those dreams happen, but it does give us a little push to get up and make a change. I’ve learned that the best way to predict the future is to create it. You have the power to make a change starting right now! Where do you want to be in a month, in those summer months when it’s time to pull that bathing suit out of the back of your closest, or at the end of the year? If you’re anything like me, you’re ready to take 2014 by storm and it starts right now. Today is the day you’re going to add another page to your story.
For me, I want to be healthier by the end of 2014. One way I know I can achieve this is by cleaning up what I eat everyday. I’ve learned every week I can go to the grocery store and buy things from the inner aisles or take a gander around the outside of the store. What’s the big deal? The big deal is the perimeter of the store is where all your fresh foods are located. Think about it.. Your veggies, your fruits, your meats, your dairies, etc. For the most part, these are the things I want to put more of in my body and less of those things in the middle. Now it takes more than that to convince me. I need some yummy recipes to try out to keep it fun!
This week I’ll start with some new fruit options. Maybe it’s just me, but for some reason food that’s served inside another is better. Let’s think for a second, Panera bread bowls, taco salads in those crispy tortilla shells, or ice cream sundaes in a chocolate bowl. Now I’m not sure any of those are that good for us to eat the entire thing often, but this recipe is just the opposite. Apple cobbler in an edible bowl? Sign me up! …or just check out the recipe for the Baked Apple Cobbler Bowl below 🙂
Apple: 1 (I used Honeycrisp, but feel free to use your favorite large sized apple)
Oats: 2 tablespoons
Cinnamon: 2 teaspoons
Brown Sugar: 1 tablespoon
Walnuts: 1 tablespoon, chopped
**Keep in mind, you may need to adjust these ingredient amounts based on the size of your apple. Let’s be honest, I never see anything wrong with having a little extra filling though! 🙂


You will first wash your apple and carefully start to use a knife or melon baller to make your apple bowl. I say melon baller because it sounds like it would be really handy, but I don’t have that fancy stuff. I just used a knife to cut a circle and started using my spoon to remove the middle apple part. When you remove the middle you’ll want to throw away the core portion but keep the rest of the apple! We’re going to dice that up and use it with our other ingredients to make our cobbler!!
Look at that fun little edible apple bowl you made? Ready to make your cobbler filling? Here we go!IMG_7564
Now take these apples that you diced up and mix half of the cinnamon, or 1 teaspoon. You can add this to your bowl and now we’ll make the cobbler topping!
IMG_7566Now it’s time to add your cobbler topping with your oats, brown sugar, walnuts, and a little bit of cinnamon. What’s not to love right? Feel free to add any other ingredients that you love in cobblers. Maybe a little bit of raisins or crasins? Yummy! Mix your ingredients in a small bowl, add a little honey if you want and pour on top of your diced apples. Make it all fit and then it’s time to set your personal baked apple cobbler bowl on a cookie sheet.
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Bake your apple bowl at 425° for 10 to 15 minutes, or until the cobbler topping is brown and apples are soft. Place apple in bowl or on a plate and you are ready to go! Grab something to eat it with and clear that plate 🙂
This is one of many ways you can spice up those fruits and veggies that maybe you didn’t think you liked or could make taste as good as the high-calorie options. It’s time we look at food differently. Eating healthy and eating clean can be fun and can taste delicious. Let me know how you like this and let’s stick with our goals for 2014, one day and one meal at a time 🙂

Zucchini Brownies with Chocolate Yogurt Frosting

Zucchini Brownies with Chocolate Yogurt Frosting

Wow! So I totally underestimated the amount of time I would be spending traveling, working, and studying throughout the week. All of this travel has left me very little room to try out new recipes and share with all of you. Eating out for every single meal of the day for the past three weeks at first sounds really cool. I mean, I am obsessed with Chili’s and Ruby Tuesdays don’t get me wrong, but after a while I just wanted a home cooked meal. This week I finally got to go grocery shopping, make some real meals from my own kitchen, yay!  I am finally back into the groove of things and ready to start trying some new fall recipes. Get ready for some pumpkin desserts coming very, very soon! In the meantime I still have one more recipe from my four-part summer posting series on zucchini recipes to share.

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Wait what? You still have more crazy foods you made from that weird vegetable? Darn right I do! Today is your lucky day because you get to make your mouth water with some skinny brownies. Even better than that, I frosted them with a skinny frosting. Zucchini doesn’t have to be boring or plain. With zucchini cookies, cupcakes, pizzas, and now brownies you have no reason to not give this veggie a try. Check out these Zucchini Brownies with Chocolate Yogurt Frosting and lets just see if I can’t make you a believer 🙂



Zucchini: 2 cups chopped finely

Flour: 1/4 cup

Sugar: 1 cup

Cinnamon: 1 teaspoon

Applesauce: 1/2 cup

Egg: 2

Vanilla: 1 tablespoon

Cocoa: 1/2 cup

Chocolate Chips: 4 tablespoons

Baking Powder: 3/4 teaspoon

Chocolate Yogurt Frosting:

Dannon Light Vanilla Greek Yogurt: 1 5.3 oz container

Powdered Sugar: 1 1/2 cups

Peanut Butter: 4 tablespoons

Chocolate Chips: 8 tablespoons

Cocoa Powder: 1/4 cup

Butter: 2 tablespoons


Preheat oven to 350 degrees. Now it’s time to shredded that zucchini like you all have been seeing me do with the other zucchini recipes. If I had a food processor, maybe this would make it a lot easier, but I did the best I could! The finer you shred the zucchini, the better. Then you can cook the zucchini in the microwave or let it set in a colander with salt sprinkled on top to release the excess moisture. Zucchini will help me your brownies extra moist, but you do want to get out whatever excess moisture you can. In a medium bowl, mix together your flour, cocoa, baking powder, and cinnamon. Using an electric mixer, mix your egg, sugar, and applesauce. Add the dry ingredients and stir. You can then fold in your zucchini and look how this batter is coming along!

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I got these super cute brownie square pans from Pampered Chef last Christmas and am finally putting them to use. Aren’t they just perfect? Why cut your brownies when you can have pre-portioned ones? Well, I guess if you only have one pan you may need to haha! As you can see I tried both ways, but the individual brownies were my favorite.

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Bake for 25-30 minutes. While they are baking you can make your homemade skinny chocolate yogurt frosting. I have made this frosting a few different ways and am still perfecting my favorite approach. I also didn’t have PB2 at the time, but substituting this for the peanut butter content and even some of the cocoa/chocolate chips might reduce the calories even more. Yum! Definitely need to try that out and report back.

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First things first with the chocolate yogurt frosting, I creamed the butter with the powdered sugar and then began to add in the yogurt. I only had greek yogurt at the time, so a little extra protein couldn’t hurt right? I melted down some chocolate chips and added this and the cocoa powder next. Keep using your electric mixer and finally add in your peanut butter 🙂 I couldn’t help but keep taste testing this and adding a little cocoa or powdered sugar here and there. These ingredient measurements are estimates of what I believed I used at the end of the day, but what’s the fun in baking if you don’t do a little trial and error right?

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By this time your brownies may be cool enough to frost. Add a tablespoon of this frosting, grab your fork, hell maybe don’t even grab a fork, and dive in! You can take pleasure in knowing these brownies are fudgey, moist, chocolatey, and did I mention they are healthy for you? You may have forgotten with all that frosting goodness that there is zucchini inside of those brownies. Maybe I shouldn’t have reminded you 🙂

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The frosting recipe will be plenty to keep in the fridge to eat with a spoon or use for later. Remember that these brownies are made from natural ingredients. You have heard of all of the ingredients I used. Since they are not filled with preservatives, they aren’t going to last forever sitting on your counter or in the fridge. You should expect to eat these brownies in about 1-3 days of making them. They are best fresh, but lets be honest, they probably won’t last long once you give them a try!

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I hope this four-part summer zucchini series has opened your eyes to the numerous zucchini possibilities that you can incorporate into your weekly menu. Eating has always brought me comfort throughout the years, but now I am ready to make that comfort food I love in a healthier way. Based on my nutritional calculations, these brownies are only 180 with frosting. Keep in mind you know what you’re eating when you pick up one of these.

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Did you miss out on the other zucchini recipes in this series? Check them out below:

Chocolate Zucchini Cupcakes

Zucchini Crust Pizza

Skinny Chocolate Oat-Chip Cookies