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Pumpkin Bars

Pumpkin Bars

Celebrate autumn with spiced pumpkin bars, topped with a velvety cream cheese frosting. A harmonious blend of flavors that embodies the essence of the season.

Prep Time: 20 minutes | Cook Time: 25-30 minutes | Total Time: 45-50 minutes | Servings: 16 bars

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Ingredients

For the bars:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 teaspoon vanilla extract

For the cream cheese frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Use Ventray Stand Mixer to cream together the softened butter, granulated sugar, and packed brown sugar until creamy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in pumpkin puree and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the pumpkin mixture, mixing until well combined.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
  9. Allow to cool completely before frosting.

For the cream cheese frosting:

  1. Beat cream cheese and softened butter until smooth and creamy by using Ventray Stand Mixer.
  2. Gradually add powdered sugar, beating until smooth.
  3. Mix in vanilla extract.
  4. Spread the cream cheese frosting over the cooled pumpkin bars.
  5. Cut into bars and enjoy!

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Oat Crumble Bars

Oat Crumble Bars

Buttery-crumbled oats coated with luscious strawberry jam. Simple yet indulgent, with a delightful balance of sweetness.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 12 bars

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Ingredients

  • 1 1/2 cups old-fashioned oats
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup strawberry jam

Directions

  1. Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
  2. In the bowl of Ventray Stand Mixer, cream together the softened butter and packed brown sugar until light and fluffy.
  3. In a separate bowl, whisk together the oats, flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the creamed butter mixture, mixing until crumbly.
  5. Press half of the mixture into the prepared pan to form the base.
  6. Spread strawberry jam over the base.
  7. Sprinkle the remaining oat mixture over the jam.
  8. Bake for about 30 minutes, until the top is golden brown.
  9. Allow cooling completely before cutting into bars.
  10. Enjoy.

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Coconut Butterscotch Chocolate Chip Square Bars

Coconut Butterscotch Chocolate Chip Square Bars

Rich butterscotch and chocolate chips are perfectly balanced with the tropical sweetness of coconut. This coconut butterscotch chocolate chip square bar are a delightful combination of flavors and textures, creating a perfect treat for any occasion.

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes | Servings: 12 bars

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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1 cup sweetened shredded coconut
  • 1/2 cup butterscotch chips
  • 1/2 cup chocolate chips
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. In the bowl of Ventray Stand Mixer, combine melted butter, brown sugar, granulated sugar, egg, and vanilla extract.
  3. Mix until creamy.
    In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the dry mixture to the wet mixture in the Ventray Stand Mixer. Mix on low until just combined.
  5. Remove the bowl from the mixer. Fold in coconut, butterscotch chips, and chocolate chips.
  6. Spread batter in the prepared pan. Bake 20-25 mins until edges are golden and the toothpick comes out with a few crumbs. Cool in pan.
  7. Lift bars from the pan using parchment.
  8. Cut into squares or rectangles.
  9. Serve.

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Caramel Brownie Bars

Caramel Brownie Bars

Rich, fudgy brownies are drizzled with caramel and topped with a silky white chocolate ganache. A decadent journey through sweetness and sophistication.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 12 bars

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Ingredients

  • 1 box brownie mix
  • 1/2 cup caramel sauce
  • 1/2 cup white chocolate chips
  • 1/4 cup heavy cream

Directions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. Prepare the brownie mix and pour it into the prepared pan.
  3. Drizzle caramel sauce over the brownie batter.
  4. Bake for about 25 minutes.
  5. Use Ventray Stand Mixer to beat white chocolate chips and heavy cream until smooth.
  6. Once the brownies are baked and cooled, spread the white chocolate ganache over the top.
  7. Allow cooling completely before cutting into bars.
  8. Serve.

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Lemon Bars

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Lemon Bars

These tangy Lemon Bars are the perfect combination of sweet and tart, made with a buttery crust and creamy filling.

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Ingredients

• 1 cup unsalted butter

• 2 cups all-purpose flour

• 1/2 cup powdered sugar

• 1/2 tsp salt

• 4 large eggs

• 2 cups granulated sugar

• 1/3 cup all-purpose flour

• 1/2 cup fresh lemon juice

• Powdered sugar for dusting

Directions

1. Preheat oven to 350°F. Use the Ventray stand mixer to combine butter, flour, powdered sugar, and salt until crumbly.

2. Press the mixture into a greased 9×13 inch baking dish and bake for 20 minutes.

3. Meanwhile, whisk together eggs, granulated sugar, flour, and lemon juice in the Ventray stand mixer. Pour the mixture over the hot crust and bake for an additional 25 minutes.

4. Let the lemon bars cool, then dust with powdered sugar and slice into squares.

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Rhubarb Cake

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Rhubarb Cake

This tangy Rhubarb Cake is perfect for spring! Made with fresh rhubarb, brown sugar, and lemon juice, it’s a crowd-pleaser.

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Ingredients

• 1 1/2 cups diced rhubarb

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 cup unsalted butter, room temperature

• 1 cup brown sugar

• 2 large eggs

• 1/2 cup whole milk

• 1/4 cup fresh lemon juice

• 1 tsp vanilla extract

Directions

1. Preheat oven to 350°F. Grease a 9-inch cake pan.

2. In a Ventray stand mixer, cream together the butter and brown sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract, lemon juice, and milk.

3. In a separate bowl, mix together the flour, baking powder, and salt. Add this mixture to the wet ingredients and mix until just combined. Fold in the diced rhubarb.

4. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean. Let cool 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.

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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!