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:
In a saucepan, cook the apple slices with the lemon juice until they start to soften.
Add the sugar, cinnamon, and pumpkin pie spice. Cook for 8 minutes.
Remove from heat and mix in 1 Tbsp butter until melted. Allow mixture to cool.
Once mixture is cooled preheat oven to 425 F degrees.
Open puff pastry and cut each sheet into 4 squares.
Place a spoonful of the cooled apple mixture on half of each square.
Fold over each half of the square sealing edges, creating a rectangle.
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.
• 1/2 cup milk of choice (must be unsweetened if using plant based)
• 1 tsp. vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees and grease a mini muffin pan with cooking spray. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined. Mix dry ingredient into the wet until no lumps remain.
Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have remaining batter for the next batch. Makes 30 donuts.
This delicious, scrumptious cake recipe is originally my Mother In-laws. However, it requires 1-3/4 sticks of butter, refined sugar and flour. Therefore, I had to make some nutritional changes for a more conscious product. But I must say this is by far the easiest, and fastest cake I baked up. Give this recipe a try and leave some feedback on what you think of the result. Happy Baking!
INGREDIENTS:
1 Cup White Whole Wheat Flour
1 cup Unbleached All purpose flour
2 Cups Organic Evaporated Cane Sugar
1 stick butter, Room temperature or vegan butter sticks if making non dairy
1/2 cup Unsweetened Applesauce
3 eggs
1 tsp vanilla Extract
1 (12oz) bag of Fresh Cranberries
DIRECTIONS:
Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray or just grease the pan directly if it’s a metal pan. In a stand mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, applesauce and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread evenly in the 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Dust with powdered sugar after completely cooled. Enjoy!
1/4 cup unsweetened Applesauce (if you don’t have applesauce then double the oil and add another 1/4 Cup of sugar)
1/4 Cup Avocado Oil
1/2 tsp vanilla extract
1-3/4 cups of Fresh Cranberries
GLAZE:
1 Cup Powdered Sugar
1 Tbsp Milk or Half & Half
1/4-1/2 tsp extract of choice (I used coconut)
DIRECTIONS:
Preheat oven to 350F degrees. Spray an 8 or 10 Cup bundt pan with cooking or preferably baking spray. Set aside.
In a medium bowl. Whisk together Flour, baking powder and salt. Set aside.
In a stand mixer with whisk attachment. Whisk together oil, applesauce and sugar until combined well , about 3 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream or yogurt.
When incorporated add the flour mixture slowly on medium low speed scraping down the sides with a spatula. When this is all mixed together stir in the cranberries.
Bake for 50 minutes until a tester comes out clean. Let pan set for 15 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool.
Mix up your glaze ingredients and pour on top of cake after it’s completely cooled.
Store cake covered in the refrigerator for up to a week.
Prep Time: 30 minutes Cook Time: about 15 to 17 minutes
Total Time: 4+ hours or overnight, for rising
INGREDIENTS:
Dough:
3 1/4 cups Flour (I used White Whole Wheat Flour from Trader Joe’s), or as needed
1/4 cup cane or coconut sugar
2 Tbsp pumpkin pie spice
2 -1/4 tsp instant active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
pinch salt, to taste
1/2 cup vegan butter
1/2 cup Trader Joe’s Plain Cultured Cashew Beverage
1/2 cup organic pumpkin puree
1 large egg, lightly whisked
Filling:
4 tablespoons vegan butter or coconut oil (if using butter it has to be very soft – let it sit out while dough is rising)
1 cup light brown sugar, packed
2 Tbsp ground cinnamon
Cream Cheese Glaze:
4 ounces vegan cream cheese, room temperature – let it sit out on the second rise or while rolls bake.
1-1/2 cups confectioners’ sugar
pinch sea salt, optional and to taste (helps balance the sweetness)
about 3 Tbsp unsweetened plant based milk
DIRECTIONS:
1. Dough – To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 1/4 cups flour, sugar, pumpkin pie spice, yeast, salt; set aside.
2. In 2-cup glass measuring cup or microwave-safe bowl, add the butter and heat to melt, about 1 minute on high power.
3. Add buttermilk and pumpkin to melted butter and warm, about 45 seconds on high power in the microwave. (Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
4. Add butter-buttermilk-pumpkin mixture to the dry ingredients in mixing bowl.
5. In a small bowl, crack and lightly whisk the egg, and add egg to mixing bowl.
6. Turn mixer on low speed and allow it to knead dough for about 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 1/4 cups of flour and 7 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won’t come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.
7. Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.
8. Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.
9. While dough rises, line a 9×13-inch aluminum pan with aluminum foil, spray with cooking spray; set aside.
10. Rolling Out the Dough – After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.
11. Filling – Using an offset spatula, evenly spread butter over dough, leaving a 1/2-inch bare margin.
12. Evenly sprinkle the brown sugar and then the cinnamon over the top, and lightly pat it down with your fingertips to help it adhere.
13. Slicing the Dough – Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
14. Using a knife, make small hash marks about 1 to 1 1/2 inches apart (yields 20 to 24 rolls); or make bigger rolls and yield 12 to 16. Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
15. Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.
16. Arrange the rolls in the prepared pan (I made 5 rows of 4 or 5 rolls across, and not all rows have same number of rolls; crowding is okay). Cover with clean kitchen towel.
17. Make Straight Through – Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.
18.Or…Make as Overnight Rolls – Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.
19. Baking -For either version, bake at 375F for about 15 to 17 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don’t overbake or they won’t taste nearly as good. At 15 1/2 minutes my rolls were barely done and on the doughy side but I prefer this because it reminds me of Cinnabons; if you like less doughy rolls, bake longer.
20. Cream Cheese Glaze – In a medium bowl, add cream cheese, confectioners’ sugar, optional salt, 3 tablespoons milk, and whisk or beat with a handheld electric mixer until smooth and combined. Add milk as needed until desired consistency is reached.
21. Evenly pour glaze over rolls, lightly spreading with a spatula as necessary.
22. Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in microwave for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out. Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.
It’s Pumpkin season!!!!! I mean who doesn’t love the warm flavors of everything Pumpkin?…..from pumpkin spice lattes, to pumpkin pies, pancakes, scones, cookies…..oh I can just go on forever listing the yummiest edibles with this star ingredient. Fortunately, I have put together this recipe last minute for my fellow Phi Upsilon Omicron members at Queens College. Turned out to be a success!
They’re very moist and chewy in texture. Just the perfect little morsels of yumminess! Give this recipe a try today! Be sure to tag me in your posts and let me know what you think of the recipe. Happy Baking!
INGREDIENTS:
Yeild: about 30 mini muffins
Serving size: 1 muffin
-2 & 1/4 cups Rolled Oats (I used Trader Joe’s Organic Toasted Old Fashioned Rolled Oats)
-1 cup pumpkin puree (I use organic)
-1/2 cup pure maple syrup
-2 Large eggs
-1 Tbsp vanilla extract
-3 Tbsp Coconut Oil (melted)
-1/4 cup unsweetened almond milk or Ripple Vanilla Milk (also Unsweetened)
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1 tsp cinnamon or pumpkin pie spice
-1/4 tsp nutmeg
-1/2 cup mini dark chocolate chips (or whichever you like) + plus more for topping
-cooking spray for muffin tins (I use TJ’s Coconut Oil Spray)
-24 mini muffin tin
DIRECTIONS:
Preheat the oven to 350°F and then grease with cooking spray or line a muffin tin for first 24 muffins. You will need to reuse the tin again for remaining batter.
Place the oats in the food processor and blend for about 30 seconds, or until you get smaller crumbs of the oats to resemble whole wheat flour. Next, add the remaining ingredients except the chocolate chips. Blend until smooth and combined. Fold in your chocolate chips.
Using a small cookie scoop or 1 Tbsp measuring spoonful fill muffin tin. Top with more chocolate chips. Bake in the oven for 12-15 minutes, until light golden brown. Insert tester until it comes out clean. Let cool 10 min before transferring onto cooling rack. Enjoy.
INGREDIENTS:
4 Large Eggs
1/2 cup +1/8 cup avocado oil
1/2 cup +1/8 cup unsweetened applesauce
1-1/4 cup coconut or cane sugar
2 tsp vanilla extract
1 cup white whole wheat flour
1 cup unbleached All purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts chopped
DIRECTIONS:
Heat oven to 350F. Beat eggs, oil, sugar vanilla. In a separate bowl whisk your dry ingredients and gently add in to your wet mixture just until moistened. Do not over mix. Fold in carrots and walnuts. Using two 8″ round cake pans that have been greased and floured with cooking spray. Pour your batter and bake for 30-40 min or until a wooden toothpick inserted comes out clean.
Bundt: Use 10 cup Bundt pan. Spray with baking spray or spray with cooking spray and dust with flour. Bake at 350F for 50 min.
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!
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.
