Milana Says…Guiltless Confections & Recipes….

Vegan Chewy Peanut Butter Chocolate Chip Bars

September 30th, 2015 | Posted by Milana in Dessert | Recipes - (0 Comments)

Vegan Chewy Peanut Butter Chocolate Chip Bars

Hi everyone! Hope your week is going well despite the depressing weather here in NY. I guess the fall season is always rather gloomy especially with Halloween coming up exactly a month from today. Pumpkin season has officially begun and I better get started with my pumpkin treats. Speaking of treats I originally stumbled upon this amazingly easy recipe from Sally’s Bake Blog. I tweaked it a bit and made it my own and they’re a huge hit! This recipe is vegan but it’s very versatile and you’re free to add anything that you like to it in terms of toppings such as dried fruit, different chocolate pieces or candy, nuts/seeds of all kinds and more. I really love this recipe since it is oh-so-effortless but looks like you spent hours making them. Hopefully you will appreciate them as much as I do. They’re packed with protein, antioxidants, and fiber! Enjoy!

INGREDIENTS:

1 Cup Organic All Natural Peanut Butter (make sure the ingredients are just peanuts and salt)

1/2 Cup Dark Brown Sugar (you can use any brown sugar. I just prefer the rich molasses flavor)

2 tsp Organic Vanilla Extract

1 Cup Organic Old Fashioned Rolled Oats

1 Cup White Whole Wheat Flour or any flour that you like

1 tsp Baking Soda

1/4 tsp salt

1/2 Cup Organic Almond Milk (unsweetened) but you can use any milk that you like

1/2 Cup Sliced Organic Almonds

1/2 Cup Vegan Chocolate Chips or any kind will work too

1/2 cup of any additional toppings that you like

DIRECTIONS:

Heat oven to 350F degrees. Line a 8×8 baking dish with parchment paper or spray with nonstick spray. Set aside.

With an electric or stand mixer fitted with a paddle attachment, mix the brown sugar and peanut butter on medium speed until light in color and fluffy, about 3 minutes. Mix in the vanilla, scraping down the sides as needed.
On medium speed, add in the flour, oats, salt, and baking soda. The dough will be very thick and clumpy, but it will come together. Slowly add the milk in a steady stream, mixing until a dough forms. Fold in chocolate chips , alomonds and any other fixings you want. Use your hands to make sure everything is combined, if needed.
Once dough is completely combined, press it lightly into the prepared baking dish. Bake for about 17-20 minutes until the bars are lightly golden and set. Allow to cool completely and cut into squares. I keep mine in the refrigerator in a covered container. Bars will be good stored up to 2 weeks. And in the freezer for about 2 months.

Rating: 5.0/5 (2 votes cast)

almonds, bars, chocolate, GMO FREE, oats, organic, peanut butter, vanilla, vegan, whole wheat flour

Apple Blueberry Pie

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

Apple Blueberry Pie Recipe

Rating: 5.0/5 (2 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).

Rating: 5.0/5 (2 votes cast)

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Moms Ratatouille

July 24th, 2015 | Posted by Milana in Appetizers | Recipes - (1 Comments)

Took me a few batches but I FINALLY perfected it!!!! The creaminess from the roasted eggplant just makes this appetizer addicting!

INGREDIENTS:

1 Sweet Onion thinly julienned

1 Large eggplant unpeeled, washed and sliced 1/2″ thick

1 Red , yellow and orange Bell Pepper ribbed and seeded & cut into chunks

1-1/2 Tbsp 100% Maple Syrup

1 tsp Smoked Paprika

2 tsp White Vinegar

1 small can no salt added tomato sauce

2 Tbsp Avocado Oil

Olive Oil Cooking Spray

Sea salt & finely ground pepper

DIRECTIONS:

Heat oven to 400F. Salt and pepper your eggplant slices on both sides to taste and spray both sides with cooking spray. Roast for 20 min. Then flip and roast an additional 5-7 min. Set aside to cool.

In a deep skillet pan. Heat oil. Add onions and peppers season with salt and pepper to taste. Stir until semi soft. Add tomato sauce, maple syrup, paprika and vinegar. Stir until comes to a boil. Lower the heat to low and simmer for 30 min. With kitchen scissors cut each eggplant into quarters and add into skillet. Stir and simmer for another 10 min. Enjoy!

Rating: 5.0/5 (4 votes cast)

bell peppers, eggplant, peppers, ratatouille, roasted, smokey flavor

Whole Wheat Challah

July 23rd, 2015 | Posted by Milana in Breads | Recipes - (0 Comments)

Hi Everyone! Today was the 2nd time I used this recipe and it was a success. I adapted the recipe from Reyna Simnegar. She is the recipe developer for her own site www.kosherpersianfoodblog.com. Her blog is one of the most intriguing I have ever stumbled upon! I hope you guys like this recipe as much as me and family do! Enjoy!

For The Yeast:

3 tablespoons active dry yeast

¼ cup Honey

1½ cups warm water (¾ cup boiling water mixed with ¾ cup cold water)
For The Dough:
1½ cups Honey

1 cup Olive Oil , plus additional for spraying on the dough

1 tablespoon sea salt
3 cups warm water, divided (all water is lukewarm)
1 (5–lb.) bag white whole wheat flour (approximately 15 to 15¼ cups flour)
For the glaze:

1 egg beaten
1 tablespoon oil

DIRECTIONS:

In a medium bowl, combine all the ingredients for the yeast mixture. Set aside.

In a large bowl or the bowl of a large mixer, place the honey, oil, salt, 2 cups water, and 7 cups flour. Mix until a smooth paste forms.

Add the yeast mixture, which should be bubbling, to the dough. Then, add the remaining 1 cup water and 8 cups flour until a consistency like that of play dough is reached.

Pinch off a piece the size of a lime and say this bracha: “Baruch Ata Ado-nay Elo-heinu Melech ha-olam, asher keedshanu be-mitzvotav vetzeevanu lehafrish challah teruma.” this means: “Blessed are You, our G-d, King of the Universe, Who has sanctified us with His commandments and commanded us to separate challah.” Then lift up the piece and proclaim “Hariv Zu’Challah” which means: “This is challah.” Wrap the dough in a piece of foil; it must be burned, but not while the challot are baking! Keep in mind that the doors of heaven open up at this point and you can pray for anything your heart desires.

Spray the dough with canola oil and cover with plastic wrap.

Let dough rise 1 hour and then punch down. Then shape the challah.

7. Place into oven preheated to 350 °F for approximately 25 to 45 minutes, depending on the size. The challot should be golden brown and sound hollow when tapped on the bottom. Wait until the challot cool before putting into plastic bags. At this point you can use them, freeze them, or give them away. You can also wrap them in foil and warm them in the oven right before “Hamotzi” (the blessing recited before eating bread).

Rating: 5.0/5 (4 votes cast)

challah, challah bread, whole wheat challah

Organic Quinoa Black Bean Burgers

July 23rd, 2015 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

Makes 6 burger patties:

INGREDIENTS:
½ cup dry Organic quinoa

1 tsp olive oil

1/2 Organic red onion, chopped

3 cloves Organic garlic, minced

1/2 tsp Kosher salt, divided

1 (15 oz) can Organic black beans, drained and rinsed

2 Tbsp Organic tomato paste

1 large Organic egg

2/3 cup Organic frozen corn

1/2 cup Organic cilantro, chopped

1 tsp Smoked Paprika

2 tsp ground cumin

1/2 cup Organic rolled oats

1/4 cup oat flour

DIRECTIONS:
Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.

Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms. Heat your oven to 400F.
Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a greased baking sheet (I used coconut oil cooking spray) baking sheet. Bake for 10-15 min. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve patties with any condiment that you like. I served it with a Sriracha aioli. Mixed 2 Tbsp of Light Mayonnaise, 1-1/2 tsp of Sriracha, and squeezed half of a lime. Mix together. Use as desired. Enjoy!
Nutrition Information (per burger): 200 calories; 4.3 g. fat; 31 mg. cholesterol; 160mg. sodium; 32.7 g. carbohydrate; 7.2 g. fiber; 11.3 g. protein

Rating: 5.0/5 (3 votes cast)

black beans, healthy, oats, organic, quinoa, vegetarian, whole wheat

VEGAN DOUBLE CHOCOLATE CHIP COOKIES

July 23rd, 2015 | Posted by Milana in Dessert | Recipes - (0 Comments)

Vegan Double Chocolate Chip Cookies:
Makes 16 cookies.

INGREDIENTS:
1 can no-salt-added Organic black beans, rinsed well
2 Tbsp. Almond Milk or any milk of your choice
1.5 Tbsp. peanut butter/nut butter of choice
2 Tbsp. olive oil
3 Tbsp. whole wheat flour
¼ cup unsweetened cocoa powder
½ cup (see note)
1 tsp. baking powder
1 tsp. vanilla extract
pinch of cinnamon
pinch of salt
⅓ cup dark chocolate chips, plus more for sprinkling on top

DIRECTIONS :

Preheat oven to 375 and line a large baking sheet with parchment paper.
Combine black beans, milk, peanut butter, and olive oil in a food processor and process until smooth.
Add in whole wheat flour, cocoa powder, sugar, baking powder, vanilla, salt, and cinnamon, and continue processing until combined and mousse-like.
Stir in ⅓ c. dark chocolate chips.
Using a small cookie scoop. Drop 16 scoopfuls evenly spaced onto the baking sheet and sprinkle with the extra chocolate chips.
Bake for 10 minutes.
Let cool slightly, then put on a baking rack until they are cooled completely.
ENJOY!!
Store in the refrigerator.

*Note: *The sugar in this recipe can be reduced to about ⅓ c. if you prefer the cookies to be less sweet.

Nutrition Facts: 1 cookie: Calories: 108; Fat: 4.8g; Sodium: 174.2mg; Carbs: 15.1g; Fiber: 2.4g; Sugar: 8.5g; Protein: 2.7g

Rating: 5.0/5 (2 votes cast)

Ricotta Mascarpone Cheesecake

May 18th, 2015 | Posted by Milana in Dessert | Recipes - (0 Comments)

This is by far the best cheesecake I have ever baked and tasted! Definitely a keeper! You must try this recipe. A real crowd pleaser!

**All the following ingredients must be at room temperature for a smooth even result.

INGREDIENTS:

CRUST:

1 box Trader Joe’s Meyer Lemon Thins

3 Tbsp Unsalted Butter Melted

FILLING:

1-15oz container part skim ricotta
1-8oz container Mascarpon Cheese

1-1/2 packages 8oz Neufchatel or 1/3 less fat cream cheese

2 eggs

1 cup sugar

2 tsp vanilla extract

DIRECTIONS:

Heat oven to 350F. In a food processor, pulse cookies until a crumb texture is reached. Add butter and pulse to evenly incorporate. Press mixture on the bottom of a 9″ springform pan. Bake to set for 8-10 minutes or until golden. Set aside to cool.

In the meantime, rinse food processor from crumb mixture. Process all cheeses together on high until creamy. Add sugar until completely dissolved and incorporated. Add eggs 1 at a time and vanilla. Pour filling on top of crust smoothing out the top evenly with spatula. Put springform onto baking sheet and bake 60-90 min or until middle of cake sets in. Let cake cool completely before refrigerating overnight. Dust with cocoa powder before serving. Enjoy!

Rating: 5.0/5 (3 votes cast)

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