SHOP VENTRAY

baking

Chocolate Nut Cluster Brookies

Chocolate Nut Cluster Brookies

Say “I’m nuts about you” with these Chocolate chip cookie meet nut brownie, bring the best flavours into one tasty treat.
#baking #dessert #chocolate #cookie

Ingredients

  • ¾ cup unsalted butter at room temperature divided
  • 1 cup sugar
  • 2 eggs divided
  • 1 ½ cup all-purpose flour divided
  • ½ cup cocoa powder
  • ½ tsp salt divided
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup agave nectar
  • ½ tsp pure vanilla extract
  • ½ tsp baking soda
  • 1 ¼ cups chopped milk chocolate pecan caramel clusters
  • 1/3 cup butter

Directions

  1. Melt ¾ cup butter, let it cool
  2. In Ventray Stand mixer bowl, beat together sugar, melted butter over medium low speed, gradually add in 1 egg, ½ cup flour, cocoa powder and ¼ tsp salt. Mix until ingredients well combined, scrap batter into baking pan
  3. Clean and dry Ventray stand mixer bowl, beat together 1/3 cup butter, brown sugar, agave nectar, egg and vanilla extract. Then add in 1 cup flour, baking soda, and ¼ tsp salt
  4. Fold in ¾ cup chocolate nut pieces
  5. Pour nut cluster butter over cookie layer in baking pan, spread evenly
  6. Sprinkle remainder nut cluster pieces
  7. Once baked, cool on wire rack, slice into squares.

Oven Directions

  1. Preheat oven to 350F, line baking pan with parchment paper allow extra to overhang for easy removal
  2. Bake for 40-45mins covering with foil after first 15mins

Tips

This recipe makes about 24 squares

Equipments

  1. 13 x 9′ baking pan
  2. parchment paper
  3. Mixer

Make This Recipe With

Our Recipes

Mint Chocolate Shortbread Cookies

Mint Chocolate Shortbread Cookies

Change up the classic melt in your mouth shortbread with a minty chocolate twist.
#Cookies #Baking

Ingredients

  • 2 2/3 cups all-purpose flour
  • 1/3 cup cornstarch sifted
  • 1 ½ cups butter room temperature
  • ¾ cup sugar
  • 1 tsp mint extract
  • 3-4 drops of green food colouring
  • ½ cup milk chocolate almond nougat chopped

Directions

  1. Mix flour and cornstarch, In Ventray stand mixer mix together butter and sugar, add in mint extract and food colouring. Gradually add in flour and blend over low speed until soft dough form
  2. Blend in chocolate almond nougat, scoop out spoonful of dough and roll into ball, place on baking sheet 2’ apart

Oven Directions

  1. Preheat oven to 300F, line 2 baking sheets with parchment paper
  2. Bake for about 15-18min or until cookies are firm. Cool completely on wire rack

Make This Recipe With

  1. baking sheet
  2. parchment paper

Our Recipes

#sharerecipe Oatmeal Raisin Walnut Cookie

Oatmeal Raisin Walnut Cookie

This tasty crunchy recipe took our classic oatmeal raisin cookie to the next level, thanks for sharing!
 #cookies #dessert #baking

Ingredients

  • 2 cups of all-purpose flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1 tsp salt
  • 1 cup of unsalted butter, softened
  • 2/3 cup agave nectar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2½ cups of oats (not instant)

  • 1 cup raisins
  • 1 cup chopped walnut

Ventray is welcoming all bakers, home cooks, juicing enthusiasts to share their version of our recipes or submit their own favourite recipes.

We believe good food is meant to be shared, so we would love to share all the amazing tasty recipes everyone has tried and truly loved, with the rest of the world.

For this amazing Oatmeal Raisin Walnut Cookie recipe, it is truly crunchy with the added walnuts. The agave nectar tastes even more vibrant than the traditional white sugar. To top it all off, it is so healthy! Nuts and oatmeal are such a great source of fibre that aids with our digestive system.

If you are an oatmeal cookie lover like we are, you MUST try this recipe.

Thank you, SH, for sharing your favourite recipe!

Directions

  1. Sift flour, baking soda, baking powder, and salt together
  2. Add butter, agave nectar, brown sugar into Ventray Stand Mixer, use a flat beater, beat for 1-2 minutes at speed 2.
  3. While beating on low speed, add in eggs one at a time.
  4. Add in vanilla extract, continue mixing until ingredients are fully incorporated.
  5. Add in flour, beat at low medium speed for about 1-2 minutes, until no visible sign of flour.

Oven Directions

  1. Preheat oven to 350°F
  2. Drop scoops of cookie dough 2 inches apart onto sprayed baking sheet
  3. Bake for 11-13 minutes or until golden
  4. Rest on sheet for 1-2 minutes before transferring to cooling rack to cool off completely

Equipments

  1. Stand Mixer
  2. Baking sheet
  3. Baking pan

Make This Recipe With

Our Recipes

Old Fashion Trail Mix Cookies

Old Fashion Trail Mix Cookies

The healthiest cookie recipe of all time
#healthy #snack #bakeoff  #cookies

Ingredients

  • 1 cup old fashioned rolled oats
  • ½ cup whole-wheat flour
  • ¼ cup all-purpose flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp ground cinnamon
  • 5 tbsp unsalted butter, melted and cooled
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup packed brown sugar
  • ½ cup dried berries (cranberries, cherries, or raisins)
  • ½ cup toasted seeds (pumpkin, sunflower)
  • ¼ chopped nuts (walnuts, pecans, almonds) toasted
  • ¼ cup semi sweet chocolate chips

Cakes, chocolate cookies, ice cream smoothie are nice, once in a while.
For a healthier choice, this trail mix cookie is the perfect go-to recipe. You can make ahead and store them in airtight cookie jars. They are the perfect healthier snack for your family.

Directions

  1. Whisk all the dry ingredients together: oats, whole -wheat flour, all purpose flour, salt, baking soda, cinnamon
  2. In Ventray Stand Mixer bowl, whisk over medium low speed, butter, egg, vanilla.
  3. Gradually add in sugar, continue mixing until no visible sugar clumps
  4. Slowly add in oats flour mixture, mix in low speed.
  5. Stir in trial mix nuts, dried fruits, don’t over mix.
  6. Fold in chocolate chips
  7. Work with 1 heaping tbsp of dough at a time, roll into balls and space them 2 inches apart on baking sheet

Oven Directions

  1. Preheat oven to 350 degrees, line 2 cookie sheets with parchment paper
  2. Adjust oven wrack to the middle position
  3. Bake 1 sheet at a time, rotating half way through baking, bake until edges are set and centre seems undone (12-16min)
  4. Let cookies cool on sheet for 10 min, then transfer to wire rack to cool completely
  5. Bake the other sheet, repeat the same baking steps

Tips

If you prefer more texture and a classic flavour of the old-fashioned chunky cookie, try rolled oats. Quick oats can be used to substitute.

When baking, your cookies are ready when they are brown at the edges, centres are soft and puffy, they might seem undone between the cracks.

Always rotate halfway through baking, make sure heat is distributed evenly to the cookies.

Equipments

  1. Stand Mixer
  2. Cookie Sheet
  3. Cooling Rack

Make This Recipe With

Our Recipes

Pistachio Biscotti

Pistachio Biscotti

Foolproof easy Pistachio Biscotti

#baking #holiday #cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 4 tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup pistachio, chopped
  • 3/4 tsp ground green cardamom
  • 1 tsp vanila extract
  • 2 egg

Directions

  1. Add butter and sugar into Ventray Stand mixer bowl, beat over medium high speed until light and fluffy
  2. Reduce speed to low speed, add in egg one at a time while continuously mixing
  3. Add in pistachio, cardamom, vanilla extract mix only a few times.
  4. Stir in flour with a spatula until dough forms, wrap and freeze the dough for 20-30 minutes
  5. Remove from fridge, form a long log and bake.
  6. Remove from oven, use bread knife and cut diagonally into 2-cm thick slices

Oven Directions

  1. Preheat oven to 350F, place rack in middle position in the oven
  2. Bake biscotti log for 35 minutes
  3. Bake biscotti slices for another 20=25 minutes, remove from oven and cool completely on rack.

Equipments

  1. baking sheet
  2. parchment paper

Make This Recipe With

Our Recipes

Irish Soda Bread

Irish Soda Bread

Try this traditional Irish soda bread, serve it for this St.Patrick’s day brunch
#baking #holiday baking

Ingredients

  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cup buttermilk
  • extra ¼ cup buttermilk for brushing
  • 4 tbsp white sugar
  • 1 tbsp baking powder
  • 1 egg
  • ½ cup butter
  • extra butter for brushing
  • Optional: seeds, currants, raisins

We may find more time for home cooking as we stay home to prevent the outbreak of the coronavirus. Why not try and bake some delicious Irish soda bread for your family?

Even if you are a beginner, making Irish soda bread is not a problem. It takes just a little time to make. A tasty Irish soda bread needs just some basic ingredients, but the baking soda and buttermilk is a must. They are what helps the bread to rise. You will have quite delicious and lovely smelling Irish soda bread once you have done, it is worth the wait.

With a good recipe and proper baking, I’m sure you will find how easy and tasty this Irish soda bread is.

Directions

  1. In Ventray Stand Mixer bowl, mix together flour, sugar, baking soda, powder, salt and butter. Mix over low speed with dough hook
  2. Add in buttermilk and egg, blend until dough forms
  3. Knead dough slightly and form into a round shape, and place it on baking sheet
  4. Melt a chunk of butter in ¼ cup of buttermilk, cut an X on dough surface and brush buttermilk mixture before baking

Oven Directions

  1. Preheat oven to 375°F
  2. Bake for 25mins, brush with buttermilk mixture
  3. Continuing baking for another 20 mins or until golden and toothpick comes out clean from centre

Equipments

  1. Juicer
  2. Baking Pan
  3. Baking Sheets

Make This Recipe With

Our Recipes

Whipped Brie Spread

Whipped Brie Spread

Transform brie into a decadent spread perfect as appetizer or snack to spread on crackers, bread, veggies.

#baking #Appetizer #Snack 

Ingredients

  • 1 wheel (200g) double cream brie chilled
  • ½ cup toasted walnut pieces
  • 1 tbsp honey
  • Pinch of fresh thyme leaves

Directions

  1. Cut off rind from top to bottom and sides of cheese, cut into cubes
  2. Add brie into Ventray Stand Mixer, cover and let it soften for about 30 minutes
  3. Beat in low speed until cheese becomes creamy, add in honey, thyme, blend lightly
  4. Serve with walnut on top

Tips

This recipe makes about 1 cup brie spread.

Make This Recipe With

Our Recipes

Dinner Rolls

Dinner Rolls

Ventray stand mixer can help you make these soft, small round bread perfect for tonight’s dinner
#Baking

Ingredients

  • 1 package regular or fast-acting dry yeast (2½ tsp)
  • 2 1/2 cups of all purpose flour, more if needed
  • 2 tbsp of sugar
  • ½ tsp of salt
  • ½ cup of milk
  • ½ cup of water
  • 2 tbsp of butter
  • 1 large egg

Directions

  1. Add ¾ cup of flour, undissolved yeast, sugar, and salt in Ventray Stand Mixer mixing bowl
  2. Heat milk, water and butter until very warm (120°F) you can microwave on high speed for 10-20 seconds
  3. Add liquid mixture and eggs to the flour, beat with flat beater at speed 2 for 1 minute, increase to speed 3 gradually, and continue to beat for 1 minute
  4. Scrap bowl, and change attachment to dough hook,
  5. Add ¼ cup of flour, beat for 2 minutes at speed 4 and continuously add in the remaining flour until dough completely mixed and soft

Oven Directions

  1. Pre-heat oven to 375°F
  2. Divide dough into 12 equal pieces, shape into balls. Place on greased 8-inch pan, cover and let rise in warm draft-free place for 25-30 minutes, until their size doubled
  3. Bake for 20-25 minutes until golden, brush additional melted butter on top.
  4. Remove from pan and serve

Make This Recipe With

Our Recipes

Lemon Almond Loaf

Lemon Almond Loaf

Healthy loaf bread for breakfast
#bakeoff  #diet

Ingredients

  • 1 ½ cups all purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tbsp lime zest
  • 1½ tbsp lemon zest
  • 1/3 cup vegetable oil
  • ½ cup milk
  • 2 eggs
  • 3 tbsp fresh lemon juice
  • ½ vanilla extract (or almond)
  • dash of cinnamon (optional)

  1. 1 cup powdered sugar
  2. 2 tbsp lemon juice
  3. ½ tsp vanilla extract
  4. ¼ cup silvered almonds

Directions

  1. Add all ingredients into Ventray Blender.
  2. Blend to achieve desired consistency.
  3. If it’s too thick, add more almond milk
  4. Serve immediately

Oven Directions

  1. Preheat the oven to 350 degrees
  2. Grease a 8½ loaf bread pan
  3. Bake in the middle rack for about 50-55 minutes, or until tooth pick comes out clean when inserted to the centre
  4. Remove from the oven, let it cool for 15 minutes, than transfer to wired rack and let it cool completely

Tips

You can always substitute vanilla extract with almond extract if you prefer the flavour.

Equipments

  1. Mixer
  2. 81/2 x 4 1/2 Bread Pan

Make This Recipe With

Our Recipes

Oatmeal Dates and Nuts Crispy Cookie

Oatmeal Dates and Nuts Crispy Cookie

This super healthy dates and nuts cookie can be a fulfilling breakfast treat.
#Cookie #Baking #Snack

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 cups all-purpose flour
  • 2 cups regular rolled oats
  • 1 cup pitted dates, chopped
  • ½ cup finely chopped toasted pecans, or walnuts

Directions

  1. In Ventray Mixer beat butter over medium speed for 20 seconds. Add in two sugars, baking soda, and salt. Mix well.
  2. Scrap bowl, add in egg and vanilla. Beat well over medium-low speed until well combined.
  3. Add in flour, beat until just combined. Then add in oats, dates, nuts and fold it in with a spatula.
  4. Shape and roll dough into half inch diameter roll. Wrap in plastic wrap, chill for 40 minutes to an hour.

Oven Directions

  1. Preheat oven to 375°F, cut cookie slices in ½ inch thick
  2. Bake for 6-8 minutes or until edges are brown
  3. Set aside and let cookie cool, transfer to wire rack to cool completely

Equipments

  1. Mixer

Make This Recipe With

Our Recipes

Follow Us @ventraykitchen