Category Archives: dessert

apple galette

Apple Galette with Bourbon Caramel Sauce

With the start of fall comes with the flavors of all things pumpkin, cinnamon, and spice. With this recipe we’re taking a step back from the typically pumpkin flavors and are embracing the taste of the apples. With a flakey, buttered shell, and finished with the drizzle of a bourbon caramel sauce, this dessert is a crowd pleaser and embraces the rustic side of baking. (An added bonus, getting to use my beautiful Kitchen Aid mixer.)

Keep reading for the full recipe after the jump!

Apple Galette with Bourbon Caramel Sauce

6-8 servings


For the dough:

  • 2 1/2 cups (320 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks or 8 ounces) cold butter, cut into small cubes
  • 1/4 to 1/2 cup ice water

For the filling:

  • 3 tablespoons butter
  • 1 bunch thyme
  • 3 apples (we used two granny smith, one fuji)
  • juice of half a lemon
  • 1 egg, beaten (or melted butter)
  • 1 tsp cinnamon, plus additional for sprinkling on crust
  • 1 tsp nutmeg
  • 1 T light brown sugar

For the bourbon caramel sauce:

  • 1 1/2 C sugar
  • 1/2 C water
  • 1 C heavy whipping cream
  • 1 t sea salt
  • 1 t vanilla
  • 2 T bourbon (we love using Bulleit)


Combine flour, salt, and sugar in a stand mixer. Add the butter and combine at slow speed or pulse until the mixture resembles coarse meal with different sized piece of butter, including some larger pieces. Drizzle 1/4 cup ice water over the mixture. Mix or pulse until the mixture just starts to hold together. Add additional ice water, a tablespoon at a time, if the mixture is too dry. Place dough on a sheet of plastic wrap. Wrap loosely with the plastic and press into a disk using a rolling pin. Refrigerate for 1 hour.

Place butter in a small saucepan over medium heat. Let it melt, stirring once or twice, and wait for the butter to foam, crackle, and go quiet, about 3 minutes. The brown butter is done when you can see brown bits and it gives off a nutty fragrance. Remove from heat and carefully stir in 3 sprigs of thyme. The butter may splatter at first. Let butter cool for about 5 minutes as it infuses with thyme. Slice the apples into 1/4-inch thick pieces. Toss the apple slices in a medium bowl with the juice of half a lemon, cinnamon, nutmeg, and light brown sugar. Remove the thyme from the brown butter and pour it over the apples. Gently toss to coat.

Preheat oven to 400 degrees F.

Roll out the rested dough onto a floured surface, using a rolling pin to flatten the dough out to a 1/4-inch thickness. Lightly flour the rolling pin and carefully roll the pie dough around the pin so that you can lift it and roll it out onto a large baking sheet lined with parchment paper.

To lay out the apple slices, start an inch away from the edge of the dough by overlapping apple slices in a circle around the border. Repeat with the rest of the apple slices, making concentric circles until the center of the galette is filled. Fold the edges of the dough over on the apple slices. Brush the folded-over edges of the dough with egg wash and sprinkle lightly with cinnamon.

Bake until the edges are golden brown and crisp, 35 to 40 minutes.

As the galette is baking, place medium sauce pan on a burner over medium high heat. Place 1 1/2 cups of sugar and 1/2 C of water in the pan and bring to boil. Cook until sugar is an amber color, swirling the mixture rather than stirring about 10-12 minutes. Remove pan from the heat and add heavy whipping cream slowly while whisking vigorously. Add 1 tsp of sea salt, vanilla, and 2 T of bourbon.

Let galette sit and cool for 5 minutes prior to serving. Using a chef’s knife cut into wedges. Top with a drizzle of caramel sauce and sprinkle with cinnamon. Enjoy!


5 foods that make clean eating fun

5 Foods that Make Clean Eating Fun

When it comes to the Whole30 and trying to eat as cleanly as possible, I have one major stumbling block. I’m a sucker for dessert and lattes. Last month, we were sticking to the Whole30 in our house and discovered these amazing products. While not all of them are Whole30 approved, many are and all are clean eating friendly. They’re delicious and have totally helped us curb any sweet cravings you might have.

Keep reading for our favorites after the jump!

1. Califia Farms Black & White Cold Brew: We can’t tell you how much we have come to love Califia’s Almond Milk. Whether it’s one of their premixed cold brew drinks or their barista blend almond milk, their milk is uniquely different. It doesn’t separate and has the thickness of a dairy milk. (You know those floaties that happen when your almond milk has separated from your coffee? Kiss those days goodbye.) Last month I was straight up struggling when it came to coffee. I firmly believe I wake up in the morning in order to experience coffee. When I stumbled upon this item, it doesn’t have sugar, and is the perfect blend of cold brew to almond milk ratio. The heaven’s might have opened and my summer routine was formed.

2. Flavored Sparkling Water: We all love La Croix. It’s delicious, addicting, and the perfect afternoon pick me up. Before there was La Croix, there was flavored sparkling water. That’s right, it’s not nearly as fancy, but it totally does the trick, has a lower recycling fee (we live in California), and comes in at 1/3 of the price. Head to Trader Joe’s and buy yourself a liter for 99 cents.

3. Halo Top Ice Cream: If you haven’t discovered, Halo Top yet you’re seriously missing out. At 70 calories a serving, this ice cream is packed with protein, made out of almond milk, and has three grams of sugar. It’s perfect for a splurge and great in moderation.

4. Edible Cookie Dough: We recently stumbled upon this recipe and are absolutely in love. With a few tweaks, it’s clean. It brings with it a pack of protein and an afternoon pick me up of chocolate. Here’s the recipe: Combine 3/4 scoop vanilla organic pea protein powder, 2 T raw almond butter, 1 T vanilla almond milk, and 1 T cocao nibs. Stir with a spoon to thoroughly combine and you have a single serving of edible cookie dough.

5. Chocolate Bark from The Whole Food Diary: We are a sucker for chocolate and the rich stuff. Head to the Whole Food Diary for this delicious chocolate bark. (Make sure to store it in the freezer, particularly during summertime.) With no sugar, it’s Whole30 approved. You’re welcome.

Any tricks you have for clean eating and thriving on the Whole30?

We’d love to hear from you! Let us know in the comments below.

This post contains affiliate links. All thoughts and opinions are our own. Thank you for continuing to support brands that support Glisten and Grace throughout the month.


apple nachos

Apple Nachos

There’s nothing better than a simple snack. When it comes to life on the run, I usually make or break healthy eating when it comes to snacking. We have a juice bar that rolled out these nachos as a healthy raw food option. Initially I was skeptical, but have come to love these apple nachos. It’s a sweet treat without being overly indulgent. A few weeks ago I made these for my little nieces and they absolutely loved them! Anything with a bit of crunch and a sweetness, they love.

Keep reading for the full prep after the jump!

Apple Nachos


2 pink lady apples


  • Organic coconut flake
  • Organic raw honey
  • Cinnamon
  • Coconut granola
  • Raw creamy almond butter
  • Dark Chocolate Cacao Nibs


Rinse apples and thinly slice into rounds. Place in bowl and layer rounds in circular formation. In the middle spoon almond butter. Begin to add coconut flakes and coconut granola. Sprinkle raw cacao nibs on top. Finish by drizzling raw honey and cinnamon on top. Happy snacking!

cold brew latte popsicles

Cold Brew Latte Popsicles

Frozen cold brew as a popsicle? I don’t know that I need to say much more. Coffee seems to always evolve and have it’s various trends, but cold brew is a trend that’s here to stay. We’ve arrived to the triple temperatures in Redding and there’s no end in sight. We’ve learned the beauty of hydration, staying in water, and hibernating in the air conditioning any other time. When it comes to cooking and blogging, I’ve been developing recipes that are perfect for summer, with minimal prep, and using little to no heated elements. This popsicle recipes is the perfect afternoon treat, adds a bit of perk with caffeine, and is sure to keep you cool for those lazy poolside days.

Keep reading for the full recipe here!

Cold Brew Latte Popsicles

Yields: 10 popsicles


  • 3 C filtered water
  • 1/2 C ground locally roasted coffee
  • 1 C water
  • 1 C sugar
  • 1 C half and half


Popsicle molds (we love this one and have used it for years)


Place filtered water and ground coffee in a French press. Leave on counter and allow grounds to steep for 8-24 hours. Plunge cold brew. In a small saucepan over medium high heat, bring water to boil. Add sugar and dissolve. Reduce syrup. Remove from heat. To make popsicles, add 1 tsp simple syrup to the bottom of each popsicle mold. Fill each mold halfway with cold brew. Stir well. Fill the rest of the mold with half and half. Place lid on mold and put in freezer for 4-6 hours or overnight. Release from mold and serve.

Cheers to sunshine and poolside days!



summer yogurt bowls

Summer Yogurt Bowls

Whether you’re looking to mix up your morning routine, or just trying to get breakfast in your busy day, this recipe is quick, doesn’t require any heat, and is absolutely beautiful. If you are someone who loves making sure your food looks pretty this recipe can’t be beat. Our favorite way to make this recipe is to spend a slow Saturday strolling through the farmer’s market, picking the freshest fruit our hearts can find. In a bowl of flavored greek yogurt you have protein for the day and fresh fruits to naturally sweeten the tart flavor of the yogurt.

Keep reading for the full recipe after the jump!

Summer Yogurt Bowls


Base Greek yogurt


Chia Seeds

Coconut shavings

For extra sweetness:

Cocoa Nibs


Begin by cleaning fruit and drying off on paper towel. In a blender, add whatever berries you would like for flavoring your Greek yogurt base. For our bowls, we love to blend strawberries and then add a bit of plain yogurt to the mix. Begin by layering on toppings. We loved the mixed berry combination with kiwi and mango. It’s fresh and delicious. If you’re wanting to have a healthy midday snack in the summer heat, pop your completed bowl in the freezer for 20 minutes for it to freeze up. It’s a great way to cool off without any extra sugar. Happy eating!