SHOP VENTRAY

Dessert

White Christmas Cake

White Christmas Cake

Prep: 35 mins    Cook: 25 mins    Yield: 16

Ingredients

4 oz chopped white candy coating
1 tbsp vanilla extracts
1 c softened butter
2 c sugar
2-1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 c sweetened shredded coconut
1 c chopped pecans
4 eggs, separated
1/2 c water
Frosting:
1/2 c softened butter
1 tbsp milk
1 tsp vanilla extract
8 oz softened cream cheese
3-3/4 c confectioners’ sugar

Directions

  1. Put egg whites in a bowl.
  2. In a saucepan, bring water to a boil. Remove from heat, add candy coating and stir until combined. Let it cool for 20 minutes.
  3. Preheat the Ventray Oven to 350 degrees F. Line the baking pan with parchment and grease the paper.
  4. Beat butter and sugar until light and fluffy, add egg yolks, vanilla, and candy-coating mixture, and mix well.
  5. In another bowl, whisk together flour, baking powder, and baking soda. Add buttermilk, coconut, and pecans.
  6. Beat egg whites until peaks form. Then add it to the batter.
  7. Transfer the batter to the prepared baking pan. Bake for 25-30 minutes. Cool in pan for 10 minutes, then remove to wire rack.Remove parchment paper and cool completely.
    Frosting:
    1. Whisk cream cheese and butter until smooth.
    2. Stir in confectioners’ sugar, milk, and vanilla.
    3. Spread between the layers and the top and sides of the cake.

Vegan Christmas Cake

Vegan Christmas Cake

Prep: 30 mins    Cook: 2 hours 10 mins    Servings: 12-15

Ingredients

1kg mixed dried fruit
1 orange (juice and peel)
1 lemon (juice and peel)
4 tablespoons chia seeds
100 g ground almonds
1/2 teaspoon baking powder
2 teaspoons mixed spice
1 teaspoon cinnamon powder
1/4 teaspoon clove powder
100 g flaked almonds
1 teaspoon vanilla extract
175 g plain flour
150 ml rum, plus extra for pouring
250 g coconut oil
200 g brown sugar

Directions

  1. Place the dried fruit, peel and juice, rum, coconut oil, and sugar in a saucepan over medium heat. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes, until sugar dissolves. Pour the mixture into a bowl and let cool for 30 minutes.
  2. Preheat the Ventray Oven to 300 degrees F. Line a deep tin with a double layer of baking paper, then wrap a double layer of newspaper on the outside and secure with string. Mix the chia seeds with water. Let it sit for 5 minutes until gelatinous and thick.
  3. Put the rest of the ingredients into the fruit mixture and stir in the chia seed mix, beat well. Pour into your prepared tin, level the top, and bake in the oven for 2 hours.
  4. Take the cake out of the oven and poke some holes in it with a skewer. Pour over a little rum. Let the cake cool completely in the tin.
  5. Tear off the baking paper, then wrap well in cling film. Feed the cake with 1-2 tablespoons of rum every two weeks. Make sure not to feed the cake for at least 7 days before decorating.

Cranberry Christmas Cake

Cranberry Christmas Cake

Prep: 15 mins    Cook: 50 mins    Servings: 32

Ingredients

6 eggs
4 cups sugar
1.5 cups butter, softened
24 oz fresh cranberries
2 teaspoons almond extract
2 teaspoons vanilla extract
4 cups all-purpose flour
Powdered sugar (garnish)

Directions

  1. Preheat Ventray Oven to 350 degrees F.
  2. Coat the baking pan with nonstick baking spray.
  3. Beat eggs and sugar with a Ventray Stand Mixer until smooth.
  4. Add the butter, almonds, and vanilla extract to the egg mixture and continue beating until smooth.
  5. Add the flour slowly, but until combined.
  6. Add the fresh cranberries, and stir the cranberries into the mixture.
  7. Bake at 350 degrees for 50 minutes.
  8. Let the cake cool completely before slicing.
  9. Garnish with powdered sugar.
  10. Enjoy!

Mary Berry’s Christmas Cake

Mary Berry’s Christmas Cake

Total: 4 hours 30 mins      Serves: 30

Ingredients

300 g glace cherries, quartered, rinsed, and drained
425 g currants
250 g raisins
75 g mixed candied peels, chopped
1 lemon grated zest
1 orange grated zest
150 g instant-dried apricots, cut into pieces
60g unbleached whole almonds, chopped
300 g plain flour
1 teaspoon mixed spice
4 tablespoons brandy, plus extra for feeding
½ teaspoon freshly grated nutmeg
300 g unsalted butter, softened
300 g black saffron sugar
5 eggs
1 tablespoon dark syrup

Directions

  1. Pull all the dried fruit and candied peel into a bowl. Add 4 tablespoons of brandy and mix well. Cover with a lid, and leave to soak overnight.
  2. Preheat the Ventray Oven to 285°F. Put the rest of the ingredients except the almonds in a bowl and beat well with Ventray Stand Mixer. Stir in the soaked fruit and the nuts.
  3. Grease a deep tin with butter, line with a double layer of greased greaseproof paper. Spoon the mixture into the prepared tin. Level the top.
  4. Bake for 4 to 4.5 hours or until the cake is firm to the touch and is rich golden brown. Let the cake cool in the tin.
  5. Pierce the top with a skewer in multiple places, and pour over a little brandy.
  6. Take the cake out of the tin without removing the baking paper. Wrap with baking paper, and foil.
  7. Store in a cool place for up to 3 months to mature, occasionally opening the package and spooning in 1-2 tablespoons of brandy.
  8. Decorate the cake with frosted fruit, marzipan, or ready-made frosting.

Flourless Chocolate-Coconut Drops

Flourless Chocolate-Coconut Drops

These speedy and delicious chocolate coconut cookies are a great option for your friends or family who avoid gluten.

Ingredients

• 3 cups confectioners’ sugar, sifted

• 3/4 cup Dutch-process cocoa powder

• 1/2 teaspoon fine salt

• 3/4 cup semisweet chocolate chips

• 1 cup roughly chopped toasted almonds

• 3/4 cup sweetened shredded coconut

• 4 large egg whites, room temperature

 

Directions

1. Preheat VENTRAY oven to 325 degrees F.

2. Whisk together confectioners’ sugar, cocoa, and salt in VENTRAY stand mixer. Stir in chocolate chips, almonds, and coconut. 

3. Add egg whites and stir until combined.

4. Drop dough by rounded tablespoons, 2 inches apart, onto backing sheets lined with parchment.

5. Bake until tops are dry and cracked, 15 to 18 minutes, rotating sheets halfway through.

6. Let cool completely on sheets on wire racks.

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Sugar-Dusted Macaroon Trees

Sugar-Dusted Macaroon Trees

This classic cookie taking on the shape of a snow-dusted evergreen is a great gluten-free cookie option and is an elegant, delicious, and fun Christmas treat.

Ingredients

• 2 1/2 cups finely shredded unsweetened coconut

• 3/4 cup granulated sugar

• 2 large egg whites, lightly beaten

• 5 teaspoons pure vanilla extract

• Pinch of kosher salt

• Confectioners’ sugar, for dusting

Directions

1. Preheat VENTRAY oven to 350 degrees F.

2. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in VENTRAY stand mixer.

3. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops.

4. Transfer each tree to a baking sheet lined with parchment, spacing them 1 inch apart.

5. Bake until edges are golden and trees are firm, 12 to 14 minutes.

6. Cool 2 minutes on pans. Remove cookies from pans, and cool on wire racks.

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Gingerbread Cookies

Gingerbread Cookies

This gluten-free version of gingerbread cookies delivers the perfect texture and gingerbread flavors and is suitable for everyone.

Ingredients

• 2 cups brown rice flour

• 1/2 cup white rice flour

• 1/4 cup tapioca flour

• 1/4 cup cornstarch

• 1 ½ teaspoons baking soda

• 1 teaspoon xanthan gum

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground allspice

• ½ cup butter, softened

• ½ cup packed light brown sugar

• ¼ cup granulated sugar

• ½ cup light molasses

• 1 large egg

• Cooking spray

• 1 teaspoon granulated sugar

 

 

 

 

 

Directions

1. Preheat oven to 375 degrees F.

2. Add flours, cornstarch, baking soda, and next 7 ingredients (through allspice) into the bowl of VENTRAY stand mixer, beat until well blended. Add butter, brown sugar, and 1/4 cup granulated sugar, until beat well, add molasses and egg. Then beat until well blended.

3. Lightly coat hands with cooking spray, shape dough into 1-inch balls. Place 2 inches apart on baking sheets covered with parchment paper.

4. Flatten cookies. Sprinkle cookies with 1 teaspoon granulated sugar.

5. Bake at 375° for 10 minutes.

6. Cool 2 minutes on pans. Remove cookies from pans, and cool on wire racks.

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Gluten-Free Snowballs

Gluten-Free Snowballs

These snowballs with amazing texture, are buttery and crumbly. Your family will be licking the bottom of the plate for any remains they can find.

Ingredients

• 1 cup butter, softened

• 1/2 cup confectioners’ sugar

• 1 teaspoon vanilla extract

• 1-1/4 cups potato starch

• 1 cup cornstarch

• 1 teaspoon xanthan gum

• 1/4 teaspoon salt

• 3/4 cup chopped walnuts or pecans

• Additional confectioners’ sugar

Directions

1. Using VENTRAY stand mixer, cream butter, and confectioners’ sugar until light and fluffy, 5-7 minutes. Stir in vanilla.

2. Add the potato starch, cornstarch, xanthan gum, and salt to creamed mixture gradually and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle.

3. Shape into 1-inch balls, place on ungreased baking sheets.

4. Bake at 400 degrees F for 9-11 minutes.

5. Cool on pans for 2 minutes before removing to wire racks.

6. Roll warm cookies in confectioners’ sugar.

7. Cool completely on wire racks.

8. Reroll in confectioners’ sugar.

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No-bake Vegan Brownies

No-bake Vegan Brownies

These no-bake treats are free of added sugar, thanks to naturally sweet dates. Enjoy them for dessert or as a pre-or post-workout snack.

 

Ingredients

• 3/4 cup walnuts

• 1/2 cup raw almonds

• 1/4 cup hazelnuts

• 2 cups Medjool dates, pitted

• 1/2 cup unsweetened cocoa powder

• 1/2 cup natural peanut butter, divided

• 1/4 teaspoon kosher salt

• 2 tablespoons cacao nibs

Directions

1. Cover a square pan with parchment paper. Set aside.

2. Place walnuts, almonds, and hazelnuts in VENTRAY blender. Grinding into a fine powder. Add dates; process until almost paste-like. Add cocoa powder, 1/3 cup of peanut butter, and salt. Process until well combined.

3. Transfer mixture into prepared baking pan. Press it firmly into the pan, working into all edges until smooth. Refrigerate for 1 hour.

4. Place remaining peanut butter in a small microwave-safe bowl. Heat for 20 seconds, until softened.

5. Spread peanut butter evenly over brownies and sprinkle with cacao nibs.

6. Refrigerate again for 10 minutes. Slice brownies into squares.

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Buckeye Cookies III

Buckeye Cookies III

These chocolate-covered peanut butter balls are simple to make. They are delicious and great for gifting.

Ingredients

• 1 ½ cups creamy peanut butter

• ½ cup butter, softened

• 1 teaspoon vanilla extract

• 2 ½ cups semisweet chocolate chips

• 2 tablespoons shortening

• 4 cups confectioners’ sugar

 

Directions

1. Mix peanut butter, butter, vanilla, and confectioners’ sugar in VENTRAY stand mixer.

2. Shape into balls and place on a pan covered with wax paper. Place into the refrigerator.

3. Melt chocolate and shortening in double boiler.

4. Pour into bowl and dip balls with chocolate.

5. Refrigerate for thirty minutes until chocolate is firm.

 

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