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dessert

Pumpkin Pie with Oatmeal Crust

Pumpkin Pie with Oatmeal Crust

This healthy pumpkin pie features an oatmeal crust and a velvety filling made with pumpkin puree and Greek yogurt, creating a guilt-free dessert for your table.

Ingredients

For the Oatmeal Crust:

  • 1 cup old-fashioned oats
  • 1/4 cup whole wheat flour
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons coconut oil, melted
  • 1/2 teaspoon cinnamon
  • Pinch of salt

For the Pumpkin Filling:

  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup plain Greek yogurt
  • 1/4 cup honey or maple syrup
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 teaspoon vanilla extract

Directions

For the Oatmeal Crust:

  1. Preheat Ventray Oven to 350°F (175°C).
  2. In a food processor, pulse the oats until they turn into a coarse flour.
  3. In a bowl, combine the oat flour, whole wheat flour, honey (or maple syrup), melted coconut oil, cinnamon, and a pinch of salt.
  4. Press the mixture into a pie pan to form the crust.
  5. Bake for 8-10 minutes, then remove from the oven and let it cool.

For the Pumpkin Filling:

  1. In a bowl, whisk together the pumpkin puree, Greek yogurt, honey (or maple syrup), pumpkin pie spice, eggs, and vanilla extract until smooth.
  2. Pour the pumpkin filling into the cooled oatmeal crust.
  3. Bake for 35-40 minutes or until the filling is set.
  4. Let the pie cool before serving.
  5. Enjoy!

Apple Cranberry Crisp

Apple Cranberry Crisp

This delightful apple cranberry crisp combines the flavors of apples and cranberries with a cinnamon-spiced oat topping for a warm and comforting dessert.

Ingredients

For the Filling:

  • 4 cups sliced apples
  • 1 cup fresh or frozen cranberries
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

For the Topping:

  • 1 cup old-fashioned oats
  • 1/2 cup whole wheat flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1 teaspoon cinnamon
  • Pinch of salt

Directions

For the Filling:

  • Preheat Ventray Oven to 350°F (175°C).
  • In a large mixing bowl, combine sliced apples, cranberries, honey (or maple syrup), vanilla extract, and cinnamon. Mix well.
  • Transfer the fruit mixture to a greased baking dish.

For the Topping:

  • In a separate bowl, combine oats, whole wheat flour, melted coconut oil, honey (or maple syrup), cinnamon, and a pinch of salt. Mix until crumbly.
  • Spread the oat topping evenly over the fruit mixture in the baking dish.
  • Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbly.
  • Allow the crisp to cool slightly before serving.
  • Serve.

Caribbean Fish Tacos

Caribbean Fish Tacos

These tacos feature flaky white fish seasoned with Caribbean spices, topped with a tangy mango salsa and wrapped in a soft tortilla. They’re a light and flavorful meal that’s perfect for a quick lunch or dinner.

Ingredients

• 1 lb white fish fillets

• 1 tablespoon jerk seasoning

• 8 small tortillas

• 1 cup shredded lettuce

• 1/2 cup diced tomatoes

• 1/2 cup diced mango

• 1/4 cup chopped cilantro

• Lime wedges for serving

 

Directions

1. Season fish with jerk seasoning.

2. Grill fish on a Ventray EL-GRILL Electric Indoor Grill until fully cooked.

3. Warm tortillas on the grill.

4. Assemble tacos with fish, lettuce, tomatoes, mango, and cilantro.

5. Serve with lime wedges.

Make This Recipe With

Our Recipes

Chocolate Lava Cakes

Chocolate Lava Cakes

Decadent individual desserts with a rich, molten chocolate center encased in a soft, baked exterior. Served warm, the luscious, oozing chocolate creates a delightful contrast with each indulgent bite. A heavenly treat for chocolate lovers, perfect for special occasions or a luxurious dessert experience.

Ingredients

  • 4 ounces bittersweet or semisweet chocolate, chopped
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • ½ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • Pinch of salt
  • Powdered sugar, fresh berries, or whipped cream for garnish (optional)

Directions

  1. Preheat the Ventray Oven to 400°F. Grease and lightly flour four ramekins or oven-safe dishes.
  2. In a microwave-safe bowl, melt the chopped chocolate and butter together, stirring occasionally.
  3. Alternatively, melt them using a double boiler.
  4. In a separate bowl, whisk together sugar, eggs, egg yolks, and vanilla extract.
  5. Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until smooth.
  6. Sift in the flour and salt, gently folding until just combined.
  7. Divide the batter evenly among the prepared ramekins, filling them about ¾ full.
  8. Place the ramekins on a baking sheet and bake for 12-14 minutes until the edges are set but the centers are slightly jiggly.
  9. Let the cakes cool for 1-2 minutes. Then, run a knife around the edges, invert the ramekins onto plates, and tap gently to release the cakes.
  10. Dust with powdered sugar and garnish with berries or whipped cream, if desired.
  11. Enjoy!

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.

Homemade Bagels Recipe

Homemade Bagels Recipe

Homemade Bagels Recipe

Make delicious, fresh homemade bagels with this easy recipe!

Ingredients

• 3 1/2 cups all-purpose flour

• 2 1/4 tsp active dry yeast

• 2 tbsp sugar

• 1 1/2 tsp salt

• 1 1/3 cups warm water

Directions

1. In a Ventray Stand Mixer bowl, combine flour, yeast, sugar, and salt. Mix well.

2. Gradually add warm water to the dry mixture while stirring. Knead with Ventray Stand Mixer until dough forms.

3. Shape the dough into balls and poke a hole in the center. Boil the bagels for 2 minutes each side. Bake for 20-25 minutes in the preheated Ventray oven at 375°F.

4. Remove from the oven and let cool for a few minutes. Slice, serve, and enjoy!

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