Apple Turnovers

November 29th, 2018 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

INGREDIENTS:

  • 1 (17.3 oz) pkg frozen puffed pastry, thawed according to pkg directions
  • 4 medium apples – peeled, cored, and thinly sliced (I used 2 Granny Smith and 2 gala)
  • 2 tsp lemon juice
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 2 dashes of pumpkin pie spice (use nutmeg if you don’t have PPS)
  • 1 Tbsp Vegan butter, divided
  • 1 egg, beaten
  • 1 Tbsp powdered sugar for decoration

INSTRUCTIONS:

  1. In a saucepan, cook the apple slices with the lemon juice until they start to soften.
  2. Add the sugar, cinnamon, and pumpkin pie spice. Cook for 8 minutes.
  3. Remove from heat and mix in 1 Tbsp butter until melted. Allow mixture to cool.
  4. Once mixture is cooled preheat oven to 425 F degrees.
  5. Open puff pastry and cut each sheet into 4 squares.
  6. Place a spoonful of the cooled apple mixture on half of each square.
  7. Fold over each half of the square sealing edges, creating a rectangle.
  8. Place pastries on a baking sheet lined with parchment paper. Crimp edges with fork. Cut 3 slits on the top of each pastry. Brush with egg wash. Bake for 10-15 minutes or until golden brown. Remove from oven and allow to cool completely before the sprinkling with powdered sugar.
**Original Recipe adapted from Real Mom Kitchen.
VN:F [1.9.13_1145]
Rating: 5.0/5 (3 votes cast)

, , , , , , , ,

Sweet ‘n’ Sour Cherry Pie

September 15th, 2015 | Posted by Milana in Dessert | Recipes - (0 Comments)

  Dessert for 5776! Requested by family🍒🍒🍒🍰🍰🍰…I doubled my Apple Blueberry pie recipe and just used 2 lbs frozen sour pitted cherries, drained all the liquid and mixed it with 2 cans of organic cherry pie filling along with turbinado sugar and arrowroot (all natural plant based thickener). 

VN:F [1.9.13_1145]
Rating: 5.0/5 (2 votes cast)

, , , , , , , , , , ,

Carrot Cupcakes with Lemon Frosting

June 14th, 2012 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

Carrot cake is one of my favorite baked goods! This is the healthier, lighter version to the traditional high-fat recipe…This recipe is by Registered Dietitian, Ellie Krieger. As always her recipes are easy, delicious and nutritious! I guarantee that you will never want to use the traditional high fat recipe ever again!!! The recipe says it yields 10 cupcakes but I got 14. Let me know what you guys think. Any questions or comments can be submitted in the comment box at the bottom of the page, email me at milanasays@gmail.com, or follow the twitter or Facebook link located on the top right of this page.

INGREDIENTS:

  • 3/4 cup white whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup avocado oil
  • 3/4 cup firmly packed light brown sugar
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon vanilla
  • 1-1/2 cups finely shredded carrots (about 2 medium carrots)
  • 1/4 cup plus 2 tablespoons finely chopped walnuts
  • 4 oz. cream cheese, softened
  • 3/4 cup confectioners’ sugar, sifted
  • 1/2 teaspoon finely grated lemon zest

DIRECTIONS:

Preheat the oven to 350 F. Line 14 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and use a micro grater to grate a cinnamon stick over the cupcakes for garnish . The cupcakes should be stored in the refrigerator. ENJOY!

**Calories are per cupcake and includes frosting!

14 Servings
Amount Per Serving
Calories 196.2
Total Fat 8.1 g
Saturated Fat 1.9 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 3.3 g
Cholesterol 32.6 mg
Sodium 187.0 mg
Potassium 119.0 mg
Total Carbohydrate 32.9 g
Dietary Fiber 1.5 g
Sugars 23.5 g
Protein 3.5 g

;

;

VN:F [1.9.13_1145]
Rating: 4.8/5 (5 votes cast)

, , , , , , ,

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

January 13th, 2012 | Posted by Milana in Dessert - (0 Comments)

This is among one of my favorite cupcake recipes! They’re so pretty, moist and make for perfect guilt-free dessert! I had some batter left so I used a donut mold pan to make mini cake donuts!…. I found the original recipe on recipegirl.com…You may use fresh starwberries all you have to do is freeze them beforehand to draw out the moisture from them and just puree the same way as the recipe requires.

INGREDIENTS:

1 -1/4 cups cake flour
1 cup white whole wheat flour
1 cup evaporated cane or coconut sugar
2 -3/4 teaspoons baking powder
1/4 teaspoon salt
1/4 +1/8 cup unsweetened applesauce
1/4+1/8 cup avocado oil
3/4 cup pureed frozen strawberries (about 1/4 of a 1 pound bag)
4 large egg whites
1/3 cup unsweetened original Ripple Milk + a few drops of pink/red gel food coloring

Strawberry Cream Cheese Frosting:

6 oz. Cream cheese, softened

1 tsp vanilla extract

1 cup Powdered sugar

1/3 cup pureed strawberries

DIRECTIONS:

1. Preheat oven to 350°F. Line 18 cupcake pan with paper liners.

2. In a medium bowl, whisk together flours, sugar, baking powder and salt; set aside.

3. In a large bowl with electric mixer, blend avocado oil, applesauce and strawberry puree. Add flour mixture and blend until light and fluffy (batter will be very thick).

4. In another bowl, whisk together egg whites, milk and dye. Add whites in three parts to the batter mixture, mixing only until incorporated after each addition.

5. Fill cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.

6. Combine all frosting ingredients in a bowl and beat until silky and smooth. Add 1 drop of red food gel coloring and mix again. Frost cupcakes after completely cooled.

18 Servings
Amount Per Serving
  Calories 199.0
  Total Fat 7.0 g
  Saturated Fat 1.8 g
  Polyunsaturated Fat 1.5 g
  Monounsaturated Fat 3.3 g
  Cholesterol 7.3 mg
  Sodium 159.7 mg
  Potassium 45.9 mg
  Total Carbohydrate 31.4 g
  Dietary Fiber 1.3 g
  Sugars 18.8 g
  Protein 3.8 g
VN:F [1.9.13_1145]
Rating: 5.0/5 (7 votes cast)

, , , , ,