dessert

Baked Apple Roses

Baked Apple Roses

Cook: 20 mins    Total: 50 mins    Prep: 30 mins   Servings: 2  

Ingredients

• 1 large red apple, cored and very thinly sliced

• 1/4 cup white sugar

• 1 teaspoon ground cinnamon

• 1 sheet frozen puff pastry, thawed

• 1/4 cup melted butter

• 1 egg

• 2 teaspoons water

• 1 teaspoon confectioners’ sugar (Optional)

Directions

1. Preheat VENTRAY oven to 380 degrees F. Butter 2 small ramekins and dust with white sugar.

2. Place apple slices on a plate, overlapping slightly if necessary. Microwave on High for about 45 seconds just until slices have softened a bit. Cover the plate with plastic wrap and a kitchen towel.

3. Mix together sugar and cinnamon in a bowl.

4. Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.

5. Spread melted butter over the dough; top with a generous amount of cinnamon sugar. Place apple slices along 1 long edge of the dough, about 1/4 inch beyond the edge of the dough, overlapping slices slightly. Fold the bottom half of the dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.

6. Beat egg and water together in a bowl. Paint the surface of the dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.

7. Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.

8. Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon sugar. Place ramekins directly on the middle rack of the preheated oven.

9. Bake until well browned, about 18 minutes. Remove ramekins with tongs and place them on a baking sheet to cool for 5 to 10 minutes. Remove apple roses from ramekins and finish cooling 

Deviled Egg Chicks

Deviled Egg Chicks

Prep Time: 10 mins     Cook Time: 15 mins    Total Time: 25 mins     Servings: 12 deviled egg chicks

Ingredients

• 12 large eggs, hard-boiled and peeled

• 1/3 cup mayonnaise

• 1 1/2 tsp dijon mustard, or add to taste

• 1/4 tsp garlic powder

• 1/8 tsp salt, or add to taste

• 1 small carrot, peeled and sliced into rings

• 6 black olives

 

Directions

1. Peel 12 hard-boiled eggs.

2. Slice off a very thin layer from the base of the egg with a sharp knife.

3. Cut off a generous top third of the egg.

4. Squeeze around the egg base gently to loosen the yolk and it should pop right out.

5. Keep the lids paired with their bases.

6. Mash the cooked yolks well with a fork.

7. Mix the mashed yolks, mayonnaise, Dijon, garlic powder, salt together in Ventray MK37 stand mixer, blend until smooth.

8. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.

9. Insert 2 olive spots for the eyes and 2 carrot wedges for the beak.

10. Set chicks on a platter and garnish with fresh parsley. 

Make This Recipe With

Easter Dunkaroo Dip

Easter Dunkaroo Dip

Prep Time: 15 mins    Cook Time: 15 mins    Total Time: 30 mins    Servings: 5 cups

Ingredients

• 15.25 oz. box Funfetti cake mix, dry

• 8 ounces cool whip thawed

• 3.25 oz. snack packs vanilla pudding (not dry)

• 3 tablespoons rainbow sprinkles

 

Directions

1. Add the cake mix to a microwave-safe bowl (in the microwave) using 30-second intervals (stirring after each interval), until it reaches a temperature of 165 degrees F to heat the cake mix.

2. Cool the cake mix for about 10 minutes, stirring every few times to release heat.

3. Mix the cooled cake mix, cool whip, pudding, and sprinkles together in Ventray SM600 stand mixer until fully blended.

4. Serve.

 

Chocolate Peanut Butter Eggs

Chocolate Peanut Butter Eggs

Prep Time: 5 mins     Cook Time: 1 min     Freezing: 45 mins     Total Time: 51 mins     Servings: 20

Ingredients

• 1 1/2 cups creamy peanut butter

• 1/4 cup butter softened

• 3 cups sifted powdered sugar

• 1 tbsp. vanilla

• 3 tbsp. milk

• 14-16 oz. melting chocolate wafers

• Sprinkles optional

Directions

1. Use Ventray SM600 stand mixer to mix all ingredients together. Mix until it forms a soft dough.

2. Scoop peanut butter mixture with a cookie scoop. Roll and form into an egg shape, slightly press down to flatten.

3. Place peanut butter eggs on a baking sheet lined with parchment paper. Place in the freezer for 45 minutes or until hard.

4. Melt chocolate in a microwave-safe bowl (in the microwave) using 30-second intervals (stirring after each interval) until smooth.

5. Dip peanut butter eggs in chocolate. Then set them on the baking sheet lined with wax paper.

6. Add sprinkles immediately before the chocolate hardens.

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.

Make This Recipe With

Coconut Brownie Bites

Coconut Brownie Bites

Make these healthy, gluten-free, and vegan bites so everyone in the family and all guests at the party can snag a taste. These cute ‘doughnut holes’ are also a perfect on-the-go snack.

Ingredients

• 1 cup almonds

• 1/4 cup cocoa powder

• 1/2 cup unsweetened coconut flakes, divided

• 1 cup pitted dates, soaked and drained

• 1.5 tbsp coconut oil, melted

• 1 tbsp raw honey

Directions

1.  Combine the almonds, cocoa powder, and 1/4 cup of the shredded coconut together in VENTRAY blender. Grinding into a fine powder.

2. Add the soaked dates, coconut oil and honey. Pulse until a dough-like consistency forms.

3. Roll batter into small bite-sized balls. Then roll each ball through a bowl with the remaining coconut flakes to coat.

 

Make This Recipe With

Top 5 Easy-to-Make Fall Desserts 2021

TOP 5 EASY-TO-MAKE FALL DESSERTS 2021

Fall is all about being warm and cozy and what other way is there to feel this toasty and blissful season than by making desserts full of delicious fall flavors like pumpkin spice, cinnamon and nutmeg added with fresh seasonal produce like apples and pumpkins.

 

We’ve got some quick and easy recipes for your fall dessert menu and meet your craving for sweetness in this chilly autumn weather.

# 1 Butternut Squash Muffins

Enjoy a sweet and healthy breakfast this fall season with a freshly baked Butternut Squash Muffin that will surely hit the spot!

 

View Full Recipe

# 2 Apple Pie Smoothie

A healthy and filling smoothie with a touch of fall flavors. Make the best out of the seasonal fruits with this no- fuss last minute smoothie recipe. 

 

View Full Recipe

# 3 Pumpkin Pie

Nothing screams Fall more than a classic pumpkin pie. This holiday favorite is surprisingly easy to make.

 

View Full Recipe

# 4 Pumpkin Pie Nice-Cream

Easy, no churn soft serve nice-cream that makes you feel the warmth of this festive giving season. A perfect frozen treat for the chilly season. 

 

View Full Recipe

# 5 Apple Fries

Got a sweet tooth and like fries? We’ve got you covered with a crispy and sweet apple fries recipe that’s fast and simple to make.

 

View Full Recipe

 

Try out these simple and fast dessert recipes stuffed with fall flavors and share them with your family and friends for the upcoming holiday festivities and celebrations. Use your baking skills on these special dessert recipes and tag us @ventraykitchen to share your fall spirit. 

Make This Recipe With

Apple Fries

Apple Fries

Got a sweet tooth and like fries? We’ve got you covered with a crispy and sweet apple fries recipe that’s fast and simple to make.
#Baking #Dessert

Ingredients

  • Thinly sliced apples
  • Granulated sugar
  • Cinnamon

Directions

  1. Toss apples with sugar and cinnamon in a bowl.
  2. Lay apple slices on top of the baking rack evenly.
  3. Bake for 12 minutes at 350 ℉ in VENTRAY oven, flip apple slices every 4 minutes.

Make This Recipe With

Chocolate Pecan Pie with a Bourbon Twist

Chocolate Pecan Pie with a Bourbon Twist

Adding chocolate& bourbon to a classic pecan pie can change up your pie game. The gooey filling we all love with a chocolatey fudge taste.
#dessert #pie #baking

 

Ingredients

  • 2 cups pecans
  • 1 stick salted butter, cut into cubes
  • ¾ cup packed brown sugar
  • 4 large eggs
  • 2/3 cup corn syrup
  • 2 tsp vanilla extract
  • 2 tbsp bourbon (optional)
  • ¾ cup chocolate chip
  • Powered sugar for sprinkling

Directions

  1. Coarsely chop pecans; add eggs, brown sugar, corn syrup, vanilla, and melted butter into Ventray Standmixer bowl
  2. Use whisk attachment and blend over medium speed
  3. Add in bourbon, and blend until all ingredients are thoroughly mixed. Stir in pecans, chocolate chips until evenly distributed

Oven Directions

  1. Preheat oven to 375F, toast pecans for 5-8 minutes or until fragrant
  2. Bake on the bottom rack of the oven for about 25 minutes
  3. Tent the pie crust with foil half way through baking, continue to bake for another 25 minutes or until the centre of the pie is set
  4. Remove pie from oven, set on rack and let it cool for at least 1 hour

Tips

Rewarm your pie at 325F for about 10-15 minutes to serve it warm

Make This Recipe With

  1. Stand Mixer
  2. 9-inch Pie Dish
  3. Rolling Pin

Eggnog White Chocolate Cake

Eggnog White Chocolate Cake

Eggnog lover or not, you will love this cake, or love eggnog in a new way. Self-control required to resist the urge for another piece.
#Holidays #Baking #Dessert #Cake #Christmas #Chocolate

Ingredients

  • 1tbsp orange zest
  • 4tbsp brandy
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt

½ tsp nutmeg

  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 5 large eggs room temperature
  • 1 cup eggnog
  • 1 tsp vanilla extract
  • 2-4 tsp brandy for drizzling on the cake (optional)

  • 1-2 tbsp orange juice
  • 1 tbsp brandy, dark rum
  • 1 cup powdered sugar

Directions

  1. Soak orange zest in brandy in a small bowl for at least 15 minutes
  2. In Ventray Stand mixer bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon, allspices
  3. Beat butter in Ventray Stand mixer over high speed until creamy, then add in sugar and continue to beat until light and fluffy. Scrap down two sides occasionally.
  4. Add one egg at a time, beating a minute in between each addition, then add in vanilla
  5. Add dry ingredients alternating with eggnog, fold it into butter mixture with a spatula (begin and end with dry ingredients)
  6. Add in orange zest and any remaining brandy
  7. For glaze, beat together powdered sugar, orange juice and brandy until thick
  8. Drizzle on cake

Oven Directions

  1. Preheat oven to 325F, adjust rack to the lower third, butter inside of a 9-inch bundt pan or 2 6-inch round pan (for layer cake)
  2. Bake for 50minutes or until centre is set
  3. Remove from oven and let it cool on rack completely before decorating

Tips

  1. For layered caked, its best to refrigerate and decorate at a later time
  2. You can also make it virgin without the rum or brandy

Equipments

  1. 9-inch bundt pan
  2. or 2 of 6-inch round pan (for layer cake)
  3. Mixer

Make This Recipe With