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Dessert

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.

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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!

Almond Cake with Sweet Blueberries

Almond Cake with Sweet Blueberries

This gluten-free Almond Cake with Sweet Blueberries is a heavenly dessert for spring. The nutty and sweet flavor of the cake complements the juicy burst of blueberries, creating a delicious and moist treat.

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup plain yogurt
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
  • 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 almond flour, tapioca flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
  3. In Ventray Stand Mixer fitted with the paddle attachment, beat the eggs until light and frothy, about 2-3 minutes. Add the melted butter, yogurt, and vanilla extract, and mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Gently fold 1 cup of blueberries into the batter.
  6. Pour the batter into the prepared cake pan and smooth the top. Sprinkle the remaining blueberries on top.
  7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
  9. Dust the top of the cake with powdered sugar before serving.

Overnight Chocolate Chia Seed Pudding

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Overnight Chocolate Chia Seed Pudding

Indulge in a decadent and nutritious breakfast with this overnight chocolate chia seed pudding.

Ingredients

• 1/4 cup chia seeds

• 2 tablespoons cocoa powder

• 2 cups unsweetened almond milk

• 2 tablespoons maple syrup

Directions

1. In the Ventray Blender, blend together cocoa powder, almond milk, and maple syrup until smooth.

2. Pour the mixture into a jar and add chia seeds. Stir well.

3. Cover the jar and refrigerate overnight.

4. In the morning, stir the pudding well before serving. Top with your favorite toppings and enjoy!

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Watermelon Mojito Cocktail

Watermelon Mojito Cocktail

Watermelon Mojito Cocktail

This refreshing watermelon mojito cocktail recipe is perfect for summer days, and it’s super easy to make! 

With a mix of juicy watermelon, fresh mint, and a splash of rum, it’s sure to be a crowd-pleaser.

Ingredients

• 2 cups diced watermelon

• 10-12 fresh mint leaves

• 1/4 cup freshly squeezed lime juice

• 2 tablespoons granulated sugar

• 1/4 cup white rum

• Club soda or sparkling water

• Ice cubes

Directions

1. In Ventray blender, puree the watermelon until smooth.

2. In a large pitcher, add the pureed watermelon, mint leaves, lime juice, and sugar.

3. Use a muddler or the back of a spoon to muddle the mint leaves and sugar together.

4. Add the white rum and stir to combine.

5. Fill glasses with ice cubes and pour the watermelon mojito mixture over the ice.

6. Top each glass with club soda or sparkling water, and give it a quick stir.

7. Garnish with additional mint leaves and watermelon slices, if desired.

8. Serve and enjoy!

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Easy Peach and Ginger Juice

Easy Peach and Ginger Juice

Easy Peach and Ginger Juice

This refreshing juice is perfect for the summer months when peaches are in season. 

The addition of ginger adds a subtle kick to the drink, making it a great pick-me-up on a hot day.

Ingredients

• 4 ripe peaches, pitted and sliced

• 1-inch piece of ginger, peeled and chopped

• 1/2 cup water

Directions

1. In Ventray blender, combine the sliced peaches, chopped ginger, and water.

2. Blend the ingredients until they are smooth and well combined.

3. Pour the mixture through a fine mesh strainer into a pitcher to remove any pulp or fibers. Chill in the refrigerator for at least an hour before serving.

Optional: For an extra burst of flavor, add a few mint leaves to the blender before blending the ingredients.

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