Basically candy in health form.

These dates are so creamy and loaded with deliciousness that you might forget what it is you’re actually eating- a date.

Nadav(who is 1) is obsessed and I mean OBSESSED with these- I cut them into little pieces and I might admit that he ate half a tray of them once. I ate the other half. This is what happens when we are home alone together and recipe testing and we come up with something reallllyyy good.

Which happens often when dates are involved!!! and Lotus spread, and chocolate, and maple candied walnuts.

This is Nadav eating dates(and rocks if you look a little closer HAHA).

Just biting into one of these, hitting the chocolate crunch and then the real walnut crunch, and then sinking your teeth into sweet medjool date, is addictive.

Stuffed dates should last for a while(I think- they never actually last long in my house) because dates are great like that, so you can keep these in your fridge and satisfy your cravings anytime.

Because these “candies” are also really gorgeous you can serve them up as a dessert for hosting!!! Aren’t we always looking for make-ahead-desserts on the healthier side??! YES WE ARE.

To make: prep your ingredients.

1.Buy nice large, sweet Medjool dates- be sure they are soft and not dried up on the outsides. Remove the little hard piece at the top, open up and remove the pit. Check each date to make sure it is clean! If they rip into two pieces that’s okay- they are sticky and will hold together just fine.

2.With a spoon, mix together your filling- Lotus spread, peanut butter, and honey, until it is nice and creamy and begging to be eaten. It will beg, trust me.

3.Roast the walnuts- drizzle walnuts with maple syrup and roast or toast in the oven for a few minutes.

4.Melt chocolate- dark or milk(I used dark), in the microwave or in a double boiler. I keep the extra chocolate in an airtight container- I use these glass pyrex containers so when I want to make some dates, I can just take off the lid and pop the container into the micro!

Assemble all of your ingredients. Fill each date with filling, and press the two halves together. You want to put extra so it comes out at the top a little- and press a walnut or two- into the filling. This will keep the walnut in place.

Once all the dates are stuffed, drizzle dates with chocolate, and press another walnut into the top. Sprinkle with coarse sea salt, place on a parchment sheet and into the fridge to harden. Remove right before serving or snacking. Enjoy!

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30-Minute Apple Brûlée Buns

Estee

Soft, fluffy buns filled with warm cinnamon apples and finished with a sweet cinnamon glaze and a golden, caramelized cinnamon-sugar topping. They start with my 30-minute honey olive oil challah dough, made into individual apple-filled buns in the Mini Kitchen.

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Ingredients

  

For the Buns

• 3/4 cup warm water
• 1 tablespoon instant dry yeast
• 1/4 teaspoon sugar
• 1/6 cup olive oil
• 2 tablespoons honey
• 1 teaspoon salt
• 1 egg
• 3 cups sifted white flour minus 1 tablespoon
• For the Apple Filling
• 2 apples peeled and finely diced
• 1 tablespoon honey or sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon water
• For the Cinnamon Sugar Topping
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• For the Glaze
• 1 cup confectioners’ sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon honey
• 1 –2 tablespoons water as needed

Instructions

 

• Make the Dough
• Add the warm water, yeast, sugar, and olive oil to a large bowl and mix to combine. Let the mixture sit for about 5 minutes, until the yeast becomes foamy and bubbly.
• While the yeast activates, set up your Mini Kitchen.
• Add the honey, salt, egg, and flour to the yeast mixture. Mix until a sticky dough forms, then turn the dough onto a lightly floured surface. Knead for about 2 minutes, just until all of the flour is incorporated. The dough should be soft and slightly sticky. If it feels too sticky to work with, add the reserved 1 tablespoon of flour a little at a time as you knead.
• Immediately divide the dough into 12 equal pieces and cover them with a clean towel while you prepare the apple filling.
• Make the Apple Filling
• Add the diced apples, honey or sugar, cinnamon, and water to a small pan. Cook over medium heat for about 5 minutes, stirring occasionally, until the apples have softened and the mixture is fragrant. Set aside to cool slightly.
• Fill the Buns
• Take one piece of dough at a time and roll or flatten it into a small circle. Place a spoonful of the apple filling in the center, then bring the edges of the dough up around the filling and pinch them together to seal. Gently roll it between your hands to form a smooth ball.
• Place the filled buns into the Mini Kitchen, leaving a little space between them.
• Close the Mini Kitchen, but do not turn it on yet. Let the buns rest inside for 10 minutes.
• Open the Mini Kitchen and brush the tops of the buns lightly with beaten egg.
• Mix the granulated sugar and cinnamon together, then sprinkle the cinnamon sugar over the tops of the buns.
• Preheat the Mini Kitchen to 180–190°C. Once hot, bake the buns for 8–10 minutes, until they are golden brown and the tops are caramelized.
• Turn off the Mini Kitchen and let them cool for a few minutes.
• Make the Glaze
• Whisk together the confectioners’ sugar, cinnamon, and honey. Add the water a little at a time, whisking until you have a thick but spreadable glaze. You want it smooth enough to spread over the tops of the buns without being runny.
• Spread the cinnamon glaze over the slightly cooled buns and serve warm.