Raspberry Cocoa Linzer Tarte

April 30th, 2012 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

The combination of anything raspberry and chocolate in my opinion is a marriage in pastry heaven! According to wholefoodsmarket.com this is one of the oldest known cakes mentioned in cookbooks as early as 1653. Obviously I had to put the recipe to the test and the results- DELICIOUSNESS!

INGREDIENTS:

1-1/2 cups white whole wheat flour
1 cup ground blanched almonds or almond flour
1/2 cup cane or coconut sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Pinch of salt
4 tablespoons cold butter, cut into small pieces or vegan shortening

1/4 cup avocado oil
2 egg yolks
1 1/2 tablespoons lemon juice
1 1/2 tablespoons any milk on hand 
1 cup raspberry preserve or jam

DIRECTIONS:

Preheat oven to 350°F. Put flour, almonds, sugar, cocoa, cinnamon and salt into a food processor and pulse to combine. Add butter and oil pulse until mixture resembles coarse meal; transfer to a large bowl. In a small bowl, beat together yolks and lemon juice then add to flour mixture along with milk and stir with a fork just until mixture comes together.

Press about 2/3 of the dough into an 8-inch tart pan with a removable bottom or spring form pan to form a 1/2-inch-thick crust. (If using a tart pan, crust should reach the top of the pan. If using a spring form pan, crust should reach about 1 inch up the sides.) Spread jam thickly over the bottom of the crust; set aside.

Working on a well-floured surface, use floured hands to roll remaining dough into 3/4-inch-wide ropes. Press ropes into 1-inch-wide strips and lay across tart in a crisscross pattern to form a lattice top. Bake tart until jam is bubbly and crust is just golden brown around the edges, about 40 minutes. Serve tart at room temperature or chilled, dusted with powdered sugar, if you like.

12 Servings
Amount Per Serving
  Calories 222.6
  Total Fat 14.5 g
  Saturated Fat 3.1 g
  Polyunsaturated Fat 2.0 g
  Monounsaturated Fat 4.9 g
  Cholesterol 44.5 mg
  Sodium 9.5 mg
  Potassium 24.2 mg
  Total Carbohydrate 22.8 g
  Dietary Fiber 3.9 g
  Sugars 17.5 g
  Protein 3.4 g
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Rating: 4.3/5 (3 votes cast)

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Rustic Pear Tart

January 3rd, 2012 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

  This is another amazing recipe I got from Ellie Krieger. I made it twice using pears the first time and apples the 2nd. Both came out extremely delightful! The tart is so pretty and doesn’t require much effort or time compared to other tart recipes. This didn’t even last one day in my house when I made it.

Ingredients:

Crust:

  • 1/2 cup white whole flour or regular whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 2 teaspoons cane or coconut sugar
  • 1/8 teaspoon salt
  • 4 tablespoons cold, vegan shortening
  • 2 tablespoons Trader Joe’s Cultured Cashew Beverage or Buttermilk
  • 3 tablespoons ice water

Filling:

  • 3 medium pears
  • 1 tablespoon lemon juice
  • 1 tablespoon plus 1 teaspoon cornstarch or arrowroot powder
  • 3 tablespoons light brown sugar
  • 1/8 teaspoon ground cinnamon

Glaze:

  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon boiling water

Directions:

To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, sugar and salt. Add the shortening and using two knives or a pastry cutter, cut it into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.

In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.

On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.

Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.

Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

  8 Servings
Amount Per Serving
  Calories 168.1
  Total Fat 6.4 g
  Saturated Fat 3.6 g
  Polyunsaturated Fat 0.2 g
  Monounsaturated Fat 1.7 g
  Cholesterol 15.7 mg
  Sodium 43.7 mg
  Potassium 37.1 mg
  Total Carbohydrate 30.0 g
  Dietary Fiber 2.7 g
  Sugars 15.3 g
  Protein 2.0 g
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Rating: 4.4/5 (7 votes cast)

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Signature Apple Blueberry Pie

December 27th, 2011 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

This apple blueberry pie recipe has been traditionally in our family for about 20 years now! This is originally my Moms recipe which was passed down to my sisters and I. Eventually , we will be passing it down to our children.

I make my moms bottom crust as written below. However, I make a vegan top crust which I use for decor. Ingredients listed below.

*Ingredients:

CRUST:

1 cup white whole wheat flour

1 cup unbleached all purpose flour

1 tsp baking powder

1/4 cup + 2 Tbsp Sugar (I use organic evaporated cane)

1/2 cup avocado oil

2 eggs beaten

1 tsp pure vanilla extract

PIE FILLING:

4 Granny Smith Apples (peeled, cored, and and cut into sticks)

1 Can Blueberry Pie Filling (make sure its without High Fructose Corn Syrup)

1/4 cup sugar

2 tsp cornstarch (or arrowroot)

VEGAN TOP CRUST (for decoration & cut-outs):

1-1/4 cup unbleached all purpose flour

1/4 tsp salt

1-3/4 tsp sugar

1/4 cup solid coconut oil

3-5 Tbsp ice water

DIRECTIONS:

For bottom crust, combine all ingredients, shape into a ball and divide into 2 unequal parts . One of which is 1/3 smaller than the other. Use the larger part of dough and gently press onto a 9″ or 9.5″ round pyrex or ceramic pie dish going up 1-1/2 to 2″ of the border.

Filling: Combine all the filling ingredients and pour on top of the pie crust and evenly smooth the top with a spoon as much as possible.

Use the 1/3 part of the remaining dough to crumble all over the top or follow vegan top crust recipe to make decorations.

For Vegan Top Crust:

In a food processor, add flour, salt and sugar and pulse until combined. Add coconut oil and process until no chunks remain. Add 2 Tbsp of ice water and process until the dough comes together. Add another Tbsp if needed. At no point should the dough be sticky. Wrap in plastic and refrigerate for 20 min. Roll dough out on floured surface and decorate to your liking whether it’s to make a nice lattice, cut-outs or just a regular old fashioned crimp crust. Brush with egg wash.

Bake for 60 min at 350F. Makes about 10-12 slices.

*** original vegan pie crust recipe adapted from Food with feeling.

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Rating: 5.0/5 (4 votes cast)

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Luxurious Peach Cobbler

December 27th, 2011 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

Who doesn’t like warm, gooey, comforting peach cobbler with a creamy scoop of vanilla ice cream on a cold winter day without feeling guilty about it later!? I can assure you that my healthier version delivers the same texture as well as taste without packing on the whopping calories like the traditional version.

I tweaked the original recipe that was found on allrecipes.com. Happy Baking!

INGREDIENTS:

  • 1/4 cup coconut sugar
  • 1 tablespoon organic cornstarch or arrowroot powder
  • 1/4 teaspoon ground cinnamon
  • 4 cups fresh peaches – peeled, pitted and sliced (you may use frozen as well)
  • 1 teaspoon lemon juice
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup whole wheat pastry flour or white whole wheat
  • 1/2 tablespoon evaporated cane sugar
  • 1- 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter or vegan butter/shortening
  • 1 Tbsp avocado Oil
  • 1/2 cup Unsweetened Original Ripple Milk or any milk on hand
  • 1 Tbps chopped walnuts (optional)
  • 6 Ramekins
  • 6 scoops vanilla ice cream 

DIRECTIONS:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Peach Filling: In a large saucepan combine 1/4 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
  3. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into each ramekin. Keep mixture hot in oven while you make topping.
  4. To Make Topping: In a medium bowl combine flour, 1/2 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in butter with pastry cutter until mixture looks like fine crumbs add oil combine with a fork until texture is like coarse sand. Add milk and stir until mixture is evenly moistened.
  5. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls. Press walnuts onto dough
  6. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown. Cool for 10 Min then top them off with the ice cream and DIG IN!!!
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Rating: 5.0/5 (4 votes cast)

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Devil’s Food Cupcakes with Peppermint Frosting

December 24th, 2011 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

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Happy Holidays Everyone!!! …..I made these festive cupcakes for a friends annual Christmas party and it was a HUGE success!!!I used white chocolate peppermint  bark and green sugar as an additional garnish. I got the original devil’s food recipe on foodnetwork.com by the one and only Ellie Krieger! Let me know what you guys think. All your comments and reviews are appreciated!

Yields: 8 cupcakes…..to make more you may simply double recipe. 

For cupcakes:

Paper cupcake liners

1/2 cup white whole wheat flour

1/2 cup cake flour

1/2 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup vegan sour cream

1/4 cup Trader Joe’s Cultured plain Cashew Beverage 

2 tablespoons Vegan Shortening

1/4 cup avocado oil

1/2 cup dark brown sugar

2 Large Eggs, room temperature

Peppermint Frosting:

6 oz. Vegan Cream Cheese at room temperature

8 Tbsp. Unsalted Vegan shortening at room temperature

3 cups Powdered sugar

1 tsp pure peppermint extract

1/2 tsp pure vanilla extract

1 Tbsp Ripple Half & Half in Vanilla

Directions:

Place rack in center of oven and preheat oven to 350 degrees F. Place a cupcake liner into each section of cupcake tins. Whisk together flours, cocoa, baking soda and salt in a medium bowl and set aside. Combine sour cream and buttermilk in a small bowl and set aside.

Combine shortening, oil, and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add eggs and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to 15 minutes.

For Frosting:

Place shortening in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds. Add confectioners sugar one cup at a time and blend on low speed until combined. Increase the speed to medium and beat until it begins to get fluffy. Add the vanilla and peppermint extract and beat again until completely incorporated. Finally add the 1 Tbsp of half & half and combine.

**To create a swirl effect. Take a large piping bag and make 2 vertical parallel lines with your gel food coloring on the inside of the bag and then carefully fill with the frosting. Squeeze a little bit of the frosting onto your finger until u see the red and white stripes. Now you are ready to frost your cupcakes!

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Rating: 5.0/5 (5 votes cast)

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Delicious Pumpkin Bread or Muffins

November 22nd, 2011 | Posted by Milana in Breads | Thanksgiving - (0 Comments)

 

 

Minutes to Prepare: 15                                       

Minutes to Cook: 45                                     
Number of Servings: 12                       
Calories per serving: 125.6 (without icing)
Total Fat: 7.5 g
Protein: 7.5 g
Cholesterol: 25.8 mg
Sodium: 190.4 mg
Carbs: 21.3 g
Dietary Fiber: 3.5 g
                                                                                                                                                                                           

Ingredients:

1 cup unbleached all purpose flour

1 cups white whole wheat flour

1/4 cup coconut sugar or cane sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon baking soda

1/8 teaspoon salt

2 extra large egg , beaten

1 cup milk of choice, I use Ripple unsweetened

1/4 cup Avocado oil

1 tsp vanilla extract

1 (15 oz) can of pumpkin puree

Directions:

Preheat oven to 375 F . Grease 12 muffin cups or 1 9×5 inch loaf pan with cooking spray.
In a large bowl, combine all dry ingredients. In a smaller bowl, combine the milk, egg and oil. Fold the wet and dry ingredients together just until moist. Carefully fold in the pumpkin. Batter will be lumpy. Bake muffins for 15-18 minutes and the loaf for about 45 minutes.
Let cool to warm or room temperature and then drizzle with vanilla glaze ( recipe follows).
Number of Servings: 12
Vanilla Icing: 

1/2 cup. powdered sugar
1/2 tsp. vanilla
1 Tbsp milk of choice

Whisk all 3 ingredients in a saucepan until warmed through and pour over your pumpkin bread and serve warm or room temperature.

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Rating: 4.7/5 (6 votes cast)