Sweet Substitutions: Chocolate Chip Cookies

So welcome, welcome to my newest feature on the blog.  The sweet substitution posts will be done with the help of my sister.  Between the two of us she bakes far more than I do.  Between tending to not have the patience for the measuring (as readers of this blog have no doubt noticed) and not having a whole lot of sugar in my diet I just don't seem to make delicious desserts, which is a shame.  However, with a group of sorority sisters and fraternity boys at her disposal, my sister isn't lacking people to try the sweets that she makes.  The ones posted here make substitutions to the typical oil, egg, and sugars to make the desserts a bit healthier without being any less delicious.  She said that the texture and flavor were just as good, and that the applesauce and banana played very nicely off of the chocolate.

Recipe: Wine Soaked Figs

I apologize for the long absence, the weeks surrounding the 4th of July had me having a blast but sadly away for a blog-able internet connection.  On the upside, I have some wonderful recipes, tips, and shout outs coming in the next few days.  Today I am going to show you an extremely easy and delicious appetizer or cheese plate/dessert accompanier.  Figs are a wonderful sweet chewy fruit who's true flavor is a far cry (for the better) from their Newton forms.  They can be a bit expensive so if you want to try this out try and find the dried figs on sale.  As for the wine, don't break the bank.  I used the Whole Foods brand Cabernet Sauvignon but any nice, inexpensive red wine (Barefoot or Yellowtail would also work) can be substituted.

You will need:

1 package dried mission figs (about 24)
2 cups Cabernet Sauvignon

First cut the top bit of stem, if any is present, off of each fig then half them.  In a saucepan heat the two cups of wine over medium heat.  Add the figs and bring to a simmer.  Cook uncovered for 15 minutes or until figs appear to stop absorbing liquid, stirring occasionally.  Remove figs from pan with a slotted spoon.  You can either pour some of the wine over them immediately or you can reduce the wine further to thicken it and intensify the flavor.

Can be served warm, room temperature, or cold depending on the purpose.

Recipe: Mango-Avocado Salsa

Apparently I like mangos now.  I was in the store and saw one for 79cents so I decided to pick it up.  Then I started thinking about what would go well with it and I decided to keep things simple with avocado and tomato.  The silkiness of the avocado goes perfectly with the bright mango and the tomato adds some nice color and texture.  This dish can keep but is probably best served soon after making.  You can also serve it in different ways; it can be a side on its own, a topping for grilled meats/burgers/regular sandwiches, or even a fun and colorful appetizer with chips for your guests.
Note: If you want the salsa to have more of a kick you could finely dice a fourth to a half of a seeded jalepeno pepper and add it in.