SHOP VENTRAY

Dessert

Homemade Sushi

Homemade Sushi Japanese sushi food. maki ands rolled up with tuna, salmon, shrimp, crab and avocado.

Homemade Sushi

Indulge in the art of sushi-making at home! Roll up your sleeves and create a delectable feast with fresh ingredients like sushi rice, nori seaweed, and a medley of vibrant fillings. In just a few simple steps, embark on a culinary adventure that will leave your taste buds longing for more.

Ingredients

• Sushi rice

• Nori seaweed sheets

• Fresh fish or seafood (salmon, tuna, shrimp, etc.)

• Vegetables (cucumber, avocado, carrot, etc.)

• Soy sauce

• Wasabi

• Pickled ginger

Directions

1. Cook sushi rice according to package instructions, then let it cool slightly.

2. Place a sheet of nori on a bamboo sushi mat and evenly spread a layer of sushi rice on top.

3. Add your desired fillings (fish, veggies, etc.) in a line along one edge of the rice.

4. Roll the mat tightly, applying gentle pressure to shape the sushi. Slice into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger.

Our Recipes

Chocolate Peanut Butter Banana Smoothie

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Chocolate Peanut Butter Banana Smoothie

Indulge in a creamy, dreamy blend of chocolate, peanut butter, and banana – a heavenly, nutritious smoothie delight!

For more chocolate peanut butter recipes, view more.

Ingredients

• 2 ripe bananas

• 2 tablespoons of creamy peanut butter

• 1 cup of milk (any type)

• 2 tablespoons of unsweetened cocoa powder

• 1 cup of ice cubes

• Optional: 1 tablespoon of honey or sweetener of choice

Directions

1. Peel the bananas and chop them into chunks.

2. Add bananas, peanut butter, milk, and cocoa powder into the Ventray blender.

3. Blend until smooth, then add ice and optional sweetener, blend again until creamy.

4. Pour into glasses, serve immediately and enjoy!

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Chocolate Lava Cakes

Chocolate Lava Cakes

Decadent individual desserts with a rich, molten chocolate center encased in a soft, baked exterior. Served warm, the luscious, oozing chocolate creates a delightful contrast with each indulgent bite. A heavenly treat for chocolate lovers, perfect for special occasions or a luxurious dessert experience.

Ingredients

  • 4 ounces bittersweet or semisweet chocolate, chopped
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • ½ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • Pinch of salt
  • Powdered sugar, fresh berries, or whipped cream for garnish (optional)

Directions

  1. Preheat the Ventray Oven to 400°F. Grease and lightly flour four ramekins or oven-safe dishes.
  2. In a microwave-safe bowl, melt the chopped chocolate and butter together, stirring occasionally.
  3. Alternatively, melt them using a double boiler.
  4. In a separate bowl, whisk together sugar, eggs, egg yolks, and vanilla extract.
  5. Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until smooth.
  6. Sift in the flour and salt, gently folding until just combined.
  7. Divide the batter evenly among the prepared ramekins, filling them about ¾ full.
  8. Place the ramekins on a baking sheet and bake for 12-14 minutes until the edges are set but the centers are slightly jiggly.
  9. Let the cakes cool for 1-2 minutes. Then, run a knife around the edges, invert the ramekins onto plates, and tap gently to release the cakes.
  10. Dust with powdered sugar and garnish with berries or whipped cream, if desired.
  11. Enjoy!

Simple Homemade Sugar Donuts

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Simple Homemade Sugar Donuts

Whip up delicious simple homemade sugar donuts with our easy, step-by-step recipe. Perfect for beginners and donut lovers alike!

Ingredients

For the Donuts:

• 1 ¼ cups milk

• 2 ¼ teaspoon (one packet) active dry yeast

• 2 eggs

• 8 tablespoons (1 stick) butter, melted and cooled

• ¼ cup granulated sugar

• 1 teaspoon salt

• 4 ¼ cups all-purpose flour, plus more for rolling out the dough

• 2 quarts neutral oil, for frying (like canola or vegetable)

For the Glaze:

• 2 cups powdered sugar

• ¼ cup milk

• 1 teaspoon vanilla extract

Directions

1. Prepare the Dough: Warm the milk until it’s about 110°F (warm but not hot to the touch). Add the yeast and let it sit for about 5 minutes to activate. In Ventray stand mixer, combine the yeast mixture, eggs, butter, sugar, and salt, then gradually add in the flour until a sticky dough forms.

2. Let it Rise: Cover the mixing bowl with a towel and let the dough rise in a warm area for about 1-2 hours, or until it has doubled in size.

3. Roll & Cut the Donuts: Flour your surface and roll out your dough to about ½ inch thick. Use your round cutters to cut out donut shapes and donut holes. Re-roll the remaining dough and repeat until all the dough is used.

4. Fry the Donuts: Heat your oil to 375°F in your Ventray Electric Indoor Grill. Fry the donuts, a few at a time, being careful not to overcrowd the pot. Fry for about 1 minute on each side or until golden brown. Use a slotted spoon or fry basket to transfer the donuts to a cooling rack.

5. Prepare the Glaze: While the donuts are cooling, mix together powdered sugar, milk, and vanilla extract to make the glaze. It should be smooth and runny.

6. Glaze the Donuts: Once the donuts are cooled, brush them with the glaze using your pastry brush. Let the glaze harden for about 20 minutes before serving.

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Angel Food Cake

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Angel Food Cake

Made with egg whites, sugar, and flour, it’s a sweet treat that’s also low in fat.

#Baking

Ingredients

• 1 cup cake flour

• 1 and 1/2 cups granulated sugar

• 1/4 teaspoon salt

• 12 egg whites, room temperature

• 1 teaspoon cream of tartar

• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Sift together cake flour, 3/4 cup sugar, and salt. Set aside.

2. Using a Ventray stand mixer, beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add in remaining 3/4 cup sugar, beating until stiff peaks form.

3. Fold in sifted dry ingredients, 1/4 cup at a time, until fully incorporated. Add vanilla extract and fold gently to combine.

4. Pour batter into an ungreased Angel Food Cake pan and bake for 35-40 minutes or until the cake springs back when touched. Invert pan immediately and let cool completely before removing cake from pan. Serve with fresh berries and whipped cream if desired.

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Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie

Indulge in the sweet and tangy flavors of a homemade strawberry rhubarb pie. 

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Ingredients

• 2 cups sliced fresh strawberries

• 2 cups sliced fresh rhubarb

• 1 cup brown sugar

• 1/4 cup cornstarch

• 1 teaspoon fresh lemon juice

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 tablespoons unsalted butter

• 1 double pie crust

Directions

1. In a large mixing bowl, combine the strawberries, rhubarb, brown sugar, cornstarch, lemon juice, cinnamon, and salt. Mix well with the Ventray stand mixer.

2. Roll out one of the pie crusts and place it in a 9-inch pie dish. Pour the fruit mixture into the crust and dot with butter.

3. Roll out the remaining pie crust and place it over the filling. Trim the edges and crimp the edges with a fork. Cut a few slits in the top crust to allow steam to escape.

4. Bake the pie in a preheated oven at 375°F for 45-50 minutes or until the crust is golden brown and the filling is bubbling. Let the pie cool for 10-15 minutes before slicing and serving.

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Tres Leches Cake

Tres Leches Cake

Indulge in the decadent and moist Tres Leches Cake, a classic Mexican dessert soaked in three types of milk, topped with tangy cream cheese frosting, and fresh seasonal berries.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt,
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 5 eggs, separated
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy cream
  • Fresh berries, for garnish

Directions

  1. Preheat the Ventray Oven to 350°F. Grease a baking dish with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In your Ventray Stand Mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the flour mixture to the butter mixture, alternating with the whole milk, and mix until just combined.
  5. In a separate bowl, using the whisk attachment on the stand mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
  6. Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream. Once the cake has cooled, poke several holes all over the top of the cake using a fork or toothpick. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours or overnight.
  8. Top the cake with freshly whipped cream and fresh berries for garnish.
  9. Enjoy!

Lemon Poppy Seed Sponge Cake

Lemon Poppy Seed Sponge Cake

This Lemon Poppy Seed Sponge Cake is a light and fluffy dessert that’s bursting with fresh lemon flavor. The addition of poppy seeds adds a subtle crunch to each bite.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • 2 tbsp poppy seeds
  • Powdered sugar, for dusting

Directions

  1. Preheat the Ventray Oven to 350°F. Grease a cake pan with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In Ventray Stand Mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
  6. Add the fresh lemon juice and poppy seeds, and mix until well combined.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
  10. Dust the top of the cake with powdered sugar.
  11. Enjoy!

Homemade Pizza Dough

Homemade Pizza Dough

This easy-to-make Homemade Pizza Dough yields a crispy and chewy crust that’s perfect for your favorite toppings. With just a few simple ingredients and a stand mixer, you’ll have delicious pizza in no time.

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 tbsp active dry yeast
  • 1 1/4 cups warm water
  • 2 tbsp olive oil

Directions

  1. In Ventray Stand Mixer, combine the flour, salt, sugar, and yeast.
  2. Gradually add the warm water and olive oil to the flour mixture, and mix on low speed until the dough comes together.
  3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
  4. Remove the dough from the mixer and form it into a ball.
  5. Place the dough ball into a greased bowl and cover it with a damp towel. Let the dough rise in a warm place for 1-2 hours or until it has doubled in size.
  6. Once the dough has risen, punch it down and knead it for a few minutes to remove any air bubbles.
  7. Divide the dough into 2-3 equal portions and roll each portion out into a round shape.
  8. Place the pizza dough onto a greased baking sheet or pizza stone and add your desired toppings.
  9. Bake the pizza in a preheated oven at 400°F for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  10. Enjoy!

Fruit Tart with Cream Cheese Filling

Fruit Tart with Cream Cheese Filling

This beautiful Fruit Tart with Cream Cheese Filling is bursting with the flavors of fresh seasonal fruit and a tangy cream cheese filling, all nestled in a buttery, flaky crust.

Ingredients

For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 2 tbsp ice water

For the filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream

For the topping:

  • Assorted fresh fruit, such as strawberries, blueberries, raspberries, and kiwi
  • 1/4 cup apricot preserves
  • 1 tbsp water

Directions

  1. Preheat the oven to 350°F. Grease a tart pan with a removable bottom.
  2. In Ventray Stand Mixer fitted with the paddle attachment, mix together the flour, butter, and granulated sugar until the mixture resembles coarse sand. Add the egg yolk and ice water, and mix until the dough comes together.
  3. Press the dough into the prepared tart pan, making sure to press it evenly up the sides. Use a fork to prick the bottom of the crust. Bake for 20-25 minutes or until lightly golden. Let cool completely.
  4. In Ventray Stand Mixer fitted with the whisk attachment, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add the heavy cream and continue to beat until the mixture is thick and creamy.
  5. Spread the cream cheese filling into the cooled crust, making sure to spread it evenly.
  6. Arrange the fruit on top of the filling in a decorative pattern.
  7. In a small saucepan, heat the apricot preserves and water over low heat until melted and smooth. Brush the glaze over the fruit.
  8. Chill the tart in the refrigerator for at least 1 hour.
  9. Enjoy!

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