Did you know that October 14^th is National Dessert Day, and October 16 is National Bosses day? (Fun facts to know and tell at the dinner table.) I didn’t either. But now that we know of their existence, how about doing something with these two opportunities?

I’m thinking specifically of combining them. Whip up either your family’s favorite dessert (or try out a new one) to honor National Dessert Day, but double the recipe so you can take one to your boss in honor of National Bosses Day. (And since I’m retired, I’m calling my hubbie, Rich my “boss,” and we’re going to have double desserts!)

 The origin of Bosses Day dates back to 1958. Patricia Bays Haroski, an employee at State Farm Insurance Company in Illinois, registered this day with the U.S. Chamber of Commerce. Ms. Haroski chose the date because it was her father's birthday. Who was her boss? Her father.

So let’s talk dessert. Is there a way we can have it, enjoy it, and not pay (health-wise) for it? Besides going the NO-SUGAR route, I mean?

There is. The trick (besides eating only a small portion and then not too often), is to look for fruit-based desserts. Fruit is nature’s intended candy, after all.

 And thank goodness there are actually lots of fruit-based dessert recipes out there. Better-for-you (better than cheesecake, cream puffs, or chocolate cake, I mean) options include strawberry shortcake, apple pie, pumpkin pie, fresh fruit crisps, sorbets, and tarts. The trick here is to be careful about fruit desserts that bathe the fruit in too much sugar. If you can find pies and tarts that use fresh fruit, that’s the very best way to go.

   As an example, I found a recipe on a terrific foodie site, Chocolate Covered Katie: The Healthy Dessert Blog (www.chocolatecoveredkatie.com) for a scrumptious and healthier apple pie. This healthy pie recipe relies on naturally sweet apples and cinnamon for sweetness, and you have the option of using stevia if you want to cut back on the sugar even further.

But even if you opt to use real sugar here, the sugar will still only be around half the amount called for in traditional Dutch apple pie recipes. What boss wouldn’t love a beautiful, yet healthy apple pie?

 KATIE’S HEALTHY APPLE PIE

CRUST

1 1/3 cups flour (whole grain is the best choice)

3 tablespoons sugar

Pinch pure stevia OR additional 1 tablespoon sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup melted virgin coconut oil

2 tablespoons water

 

CRUMBLE TOPPING

1/2 cup rolled oats

1/2 cup flour (whole grain is best)

6 tablespoons brown sugar

Pinch pure stevia OR 2 additional tablespoons sugar

1/4 cup melted virgin coconut oil, OR 1/4 applesauce for fat-free

1/8 teaspoon salt

 

*Note: This recipe calls for an 8-inch spring-form, but it also works in a 9-inch if you double the entire recipe.

Preheat oven to 350F, line the bottom of an 8-inch spring-form or removable-bottom tart pan with parchment, and set aside. In a large mixing bowl, combine all dry crust ingredients, then stir in the oil and water to make a dough. Transfer to the prepared pan, press down hard, and bake 12 minutes on the center rack. Toss the apple and sweetener in a medium bowl, then spread evenly over the baked crust. In a third bowl, combine all crumble ingredients. Sprinkle the crumble evenly over the apples. Bake 50-60 minutes or until apples are soft and tender. Allow to cool 20 minutes before removing the spring-form.

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From apple, let’s move on to pumpkin. While pumpkin is actually a vegetable and not a fruit, I thought you’d appreciate a healthy pumpkin recipe since they’re in season now. So if you are a pumpkin fan, you must make this delicious pie that I found on the great site, iFoodReal (www.ifoodreal.com).

 Pumpkin ice cream wrapped in a pecan cinnamon filling and drizzled with chocolate. It comes together in under 30 minutes, without any baking. Your boss would love this and it would also add a unique dessert touch to your Thanksgiving table (in case you get tired of baking).

 NO BAKE PUMPKIN PIE

CRUST

2 cups pecans or almonds

1/2 cup quick cooking oats

10 pitted Medjool dates

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

1/4 teaspoon salt

FILLING

1 1/4 cups cashews

2 cups (15 oz can) pumpkin puree (NOT pumpkin pie filling)

1 small ripe or over ripen banana (very yellow is good enough)

1/4 cup pure maple syrup or raw honey (maple syrup pairs so well with pumpkin)

1 teaspoon pure vanilla extract

1 tablespoon pumpkin pie spice

1/4 teaspoon salt

TOPPING

2 tablespoons milk chocolate chips

1/2 teaspoon virgin coconut oil

 

In a small bowl, add cashews and enough cold water to cover them. Soak for at least 4 hours or preferably overnight in the refrigerator. Drain before adding to the pie filling.

To make the crust, add Crust Ingredients to a food processor and process until mixture is well combined and dough starts to form, stopping and scraping the sides of the bowl. Pause and check if the ingredients are coarsely processed and the dough is wet, the crust is ready. Be careful not to over process the crust into a nut butter. Transfer the dough to a 9" pie dish, a spring form or a non-stick tart pan (I used this one and loved the edge pattern and how easy it was to cut the pie outside the pie plate) and flatten evenly on the bottom and sides with spatula and your hands. Set aside.

Add cashews to the food processor (no need to rinse the bowl) and process until smooth cream forms, about 3 - 4 minutes. Add remaining Filling Ingredients and process until very smooth, pausing and scraping the sides of the bowl. It took me good 5 minutes on High speed. Taste the filling and adjust the sweetness with extra maple syrup if you wish. The filling is not overly sweet, just perfect for my taste. As a guideline, I find all Starbucks sweets very sweet. Pour filling into the prepared crust and smooth with a spatula.

In a small bowl, add chocolate chips and coconut oil. Microwave in 30 seconds intervals, stirring in between, until melted. Drizzle chocolate on top of the pie with a butter knife. Place in the freezer for 5 - 15 minutes for the chocolate to harden and then cover with plastic. Alternatively, you could drizzle the pie before serving while it's thawing. Freeze for at least 4 hours or until frozen. To serve, thaw pie on a counter for 30 minutes before slicing. Serve frozen.

Storage Instructions: Freeze covered for up to 3 months. I usually cut up pie in slices and freeze in plastic containers. That way whenever I want a slice, I do not have to thaw the whole pie every time.

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 I’ll close with this idea: If you’re a dessert-lover, then why not accommodate your sweet tooth while encouraging healthier eating by either using dessert as a good excuse to sneak in fruit (nature’s intended candy) or use fruit as a good excuse to sneak in dessert? Either way, it works!