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.



  • 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


  • 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


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


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)

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 Happy Baking!


  • 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 


  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)

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 by the one and only Ellie Krieger! Let me know what you guys think. All your comments and reviews are appreciated!

Yields: 8 cupcakes… 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


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)