Fresh Fruit Salsa

April 2017 – Theme

Easy Ways to Reduce Food Waste

In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.

As part of this month’s theme, I decided to whip up this quick sweet treat! I always buy too much fruit at the grocery store and I always almost end up throwing some away or it starts to rot by the time I get to it. I had a carton of strawberries left over from Easter so I was thinking of making a jam out of it,  but I also found and apple and a couple kiwis that were extra ripe. I knew they weren’t going to last too much longer so a fruit salsa seemed like an even better plan. The best thing about this recipe is you can add any fruit that you have laying around in your fridge! All kinds of fruit can be added to this recipe! Since I was using fruit that was already ripe, I didn’t need to sweeten it too much because it was already naturally sweet.

I try my best to prevent food waste but sometimes it just happens, just like it does for many people. That’s why I try to never go to the grocery store hungry because I always get more than I need! Or sometimes my vegetables and fruits get forgotten in my refrigerator drawers. Check out the Recipe Redux link below to find other recipes on how to reduce food waste.

 

Fresh Fruit Salsa

Fresh Fruit Salsa

Ingredients

12 strawberries; diced

3 kiwis; peeled and diced

1 apple; peeled and diced

1 Tbsp. honey

2 tsp. low-sugar fruit preserves ( I used strawberry)

Cinnamon-sugar Pita Chips

Instructions

  1. Dice all fruit and place in a large bowl. Add honey and fruit preserve and mix until all fruit is evenly coated.
  2. Place in refrigerator and let sit for about 20 minutes.
  3. Serve with cinnamon-sugar pita chips for dipping and enjoy this sweet treat!
http://kathrynskitchenblog.com/2017/04/fresh-fruit-salsa/

I think cinnamon-sugar pita chips make a great addition to this salsa! Banana chips or cinnamon graham crackers would work as well too! This light dessert is perfect for saving all of your over ripened fruit that you don’t want to throw away. It makes for a healthy sweet treat that is fun to eat. 🙂

 
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Blueberry Almond Muffin Cake

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I love blueberry muffins. It’s healthy since it has blueberries in it right? We can pretend 🙂 This is like a giant muffin that comes with extra goodies! You can serve this as a breakfast treat or a dessert! The cake is light fluffy, and you will get fresh blueberries in every  bite!

Blueberry Almond Muffin Cake

Blueberry Almond Muffin Cake

​This is just like a delicious moist blueberry muffin, except this is a cake with a hint of almonds! The glaze gives this cake an extra cakeyyy texture with a crunchy sugar almond topping.

Ingredients

1 cup unsalted butter; salted (2 sticks)

2 cups sugar

3 large eggs

1 Tbsp almond extract

2 3/4 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup whole milk

Zest from 1 lemon

Juice from 1 lemon

1 lb of fresh blueberries

Frosted Glaze:

1 1/2 cup powdered sugar

3 Tbsp milk

1/2 tsp almond extract|

Cake Topping:

1/4-1/2 cup sliced almonds

2 Tbsp sugar|

Instructions

  1. Preheat oven to 325 degrees F. In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs and vanilla until combined.
  2. Slowly add in the flour, baking powder, baking soda, and salt to the wet mixute. Mix until everything is incorporated...Slowly add in the milk and beat mixture until it is smooth. Fold in the lemon zest, juice, and 1/2 of the blueberries.
  3. Pour the batter into a greasted bundt pan. Sprinkle the remaining blueberries on top (they will sink and make it look pretty, once cake is baked). Bake for 60-80 minutes or until top of cake is golden brown. You can also insert a toothpick to check to see if it is completely baked. Once cake is baked, wait 20-30 minutes before flipping over and transferring to a cooling rack.
  4. In the meantime while you are waiting for your cake to cool, you can make this simple light glaze. In a medium sized bowl, whisk together powdered sugar, milk, and almond extract. Whisk together until it is smooth and there are NO lumps. Once the cake is cooled, drizzle all of the glaze with a spoon. Immediately after, sprinkle cake with almonds and sugar. Enjoy!
http://kathrynskitchenblog.com/2015/04/blueberry-almond-muffin-cake/

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Crunchy Peanut Butter Chocolate Granola

IMG_4739Chocolate OatmealI am a granola freak. I love crunchy granola, chewy granola, granola bars, and granola that is spiced up with all kinds of yummy goodness. First off, chocolate + peanut butter= the perfect combination… ever! This granola is loaded with bursting chocolate and peanut butter flavors. There are also bits of chocolate chips that will make the granola still together for more chocolate flavor.

Crunchy Peanut Butter Chocolate Granola

Crunchy Peanut Butter Chocolate Granola

Sweet, crunchy, chocolate-yyyyy, nutty, and most importantly healthy indulgence is what makes this granola extra delicious. Enjoy as a snack, or sprinkle on your favorite yogurt!

Ingredients

3 cups of old-fashioned oats

3 Tbsp unsweetend cocoa powder

1/3 cup slightly chopped almonds (or peanuts)

3/4 cup crunch or creamy peanut butter

2/3 cup of honey

1/4 cup butter

1 tsp vanilla extract

1/4c-1 cup chocolate chips (quantity is up to your preference)

Instructions

  1. Preheat oven to 350 degrees F. In a large bowl, mix the oats, cocoa powder, and almonds until combined.
  2. In a microwavable bowl, melt the peanut butter, honey, and butter until combined. Stir until smooth then mix in vanilla extract. Pour over oats and and stir until oats are covered in the peanut butter mixture and are moist.
  3. Place in a cookie sheet lined with foil or a silpat mat and bake for 30 minutes, and flipping every 10 minutes. Once done, sprinkle in chocolate chips. Cool for about 20 minutes and enjoy!
http://kathrynskitchenblog.com/2015/04/crunchy-peanut-butter-chocolate-granola/

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Sugar Cookie Fruit Tart

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If you’re looking for a something extremely quick and easy to make, this is it! You can use any fruit (I would recommend using what’s in season for the best and sweetest taste). I just love this dessert so much and I know you will too!

Ingredients:
Sugar Cookie dough (I used Pillsbury)
1 package of French Vanilla instant pudding
Fresh berries (I used strawberries, blueberries, and raspberries)

Steps:
1. Preheat oven to 350 degrees F. Roll out dough, or press with your hands into a 9×13 inch baking dish. Bake for 15-20 minutes, then let cookie cool completely.

2. In the meantime, make instant pudding by following directions on box. Once cookie is cooled, place on serving dish and spread pudding to your liking. Then..time to fix it up with berries! Place berries on tart anyway that you want:) Delicious, easy, quick, and you can really serve it any way you like.

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Perfect Chocolate Chip Cookies

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You can’t beat a warm slightly soft and chewy chocolate chip cookie…I came across this amazing recipe by a fellow food blogger that I follow. This recipe really hits the spot when you are craving the perfect cookie!

Yield: 18 servings

Ingredients:
1 cup (2 sticks) unsalted butter
1 large egg
1 large egg yolk
1 cup granulated sugar
2 teaspoons vanilla
1/3 cup dark brown sugar
2 cups flour
3/4 teaspooon baking soda
1-1/2 teaspoons kosher salt
1-1/2 cups chopped semi-sweet chocolate or chocolate chips

Steps:
1. In a saucepan over medium heat, melt the butter. Continue to cook, swirling the pan frequently, until the butter is a golden brown..about 3-5 minutes. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color. Just as it starts to turn light brown, remove it from the heat and pour into a bowl and refrigerate for 15 minutes.

2. Place the egg, egg yolk, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow and starts to thicken, about 3 minutes.

3. Once the browned butter has cooled for 15 minutes, whisk the brown sugar into it. Add the butter mixture to the egg mixture in the bowl of the electric mixer. Whisk on medium speed for about a minute.

4. In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients in the mixer and mix on low speed until just barely combined. Add the chocolate and mix on low speed until dough comes together and chocolate is mixed throughout.

6. Line two baking sheets with parchment paper. Scoop 2 tablespoon-sized portions of dough about an inch apart on the lined baking sheets. Lightly press down on the top of each one with the palm of your hand. Cover with plastic wrap and refrigerate for at least an hour.

7. Position baking rack on the very top shelf of your oven. Preheat oven to 325°F. Remove one cookie sheet from the refrigerator and bake on the top rack for 15-18 minutes, rotating after 10 minutes. Cookies should be crisp around the edges with some craggle and visible chew on top. Let cookies cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. Remove the other cookie sheet from the refrigerator and bake the same way.

*You can skip the refrigeration step and the cookies will still taste great, but the refrigeration enhances the flavor and texture of the cookie so if you have the time, I would recommend it!

Recipe adopted from: The Baker Mama

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