dessert

Oatmeal Cookie Pie Crust

Oatmeal Cookie Pie Crust

Crunchy, flaky pie crust that you didn’t expect to taste this good
#pie #baking #dessert

Ingredients

  • 1 cup rolled oats
  • 2 tbsp whole wheat flour
  • 1/4 cup brown sugar
  • 3 tbsp almond powder
  • 1/4 cup melted butter
  • 1 tsp vanilla extract

Directions

  1. In Ventray stand mixer, add in oats, flour, whisk lightly
  2. Mix over low to medium speed, add in sugar, almond, butter, and vanilla, mix until well combined
  3. Spray pie crust pan, press pie crust mixture firmly on the side and bottom of the pan, and bake

Oven Directions

  1. Preheat oven to 350F
  2. Bake pie crust for 20 minutes
  3. Always cool crust completely before adding pie filling

Make This Recipe With

Our Recipes

Red Wine Raspberry Popsicles

Red Wine raspberry popsicles

Enjoy wine in a creative fun way during this summer
#summer #popsicle #dessert #kids-friendly

Ingredients

  • 500g strawberries
  • 250g raspberries
  • 100g blackberries
  • 50g honey
  • 1 cup red wine

Directions

  1. Add in all the berries into Ventray blender, pulse for a few seconds.
  2. Add in red wine and honey, puree all the ingredients until smoothly blended.
  3. Pour puree into popsicle mould, refrigerate for at least 6 hours or until completely frozen.
  4. Before serving, soak popsicle mould in room temperature water for 5-10 seconds for easy smooth removal of popsicles.

Make This Recipe With

Our Recipes

Easy No Bake Lime Pie

Easy No Bake Lime Pie

Easy to make, sweet and sour, this recipe brings together a creamy citrus filling for a refreshing vibrant no-bake dessert.
#Pie #Dessert

Ingredients

  • 2 cups (170g) graham cracker crumbs
  • ¾ cup (170g) butter, melted

  • 1 can (398g) sweetened condensed milk
  • 1/3 cup whipping cream
  • 1 cup (225g) cream cheese
  • ½ cup freshly squeezed lime juice
  • Zest of 3 limes
  • 1 ½ tsp vanilla extract
  • Whipped cream and lime slices for décor

Directions

  1. Mix graham cracker crust with butter until you’ve reached the texture of wet sand. Pour crust into pie dish, press down using a back of a spoon and spread out crust evenly.
  2. refrigerate pie crust for at least 30 minutes before pouring in the filling
  3. Use your Ventray Juicer to make fresh lime juice
  4. In Ventray Standmixer bowl, add in all the rest of the ingredients, blend using a whisk attachment over medium to high speed until mixture are thoroughly blended and begin to firm up
  5. pour filling into pie crust and return to fridge to allow it to set for at least 6 hours. Preferably refrigerate your lime pie overnight since there’s no setting agent in this ingredient
  6. Pipe whipped cream, decorate with lime slices and serve

Oven Directions

  1. Pre-heat oven at 325°F
  2. Drop the batter onto sheet pans lined with parchment paper using ice cream scoop to scoop out the batter
  3. Bake for 25-30 minutes or until golden brown
  4. Drizzle or dip in chocolate and let it cool

Tips

  1. key lime are slightly more tart than regular lime, you can use whatever lime you can find in your grocery store
  2. Fresh lime juice is the key to a great pie, do not substitute for store bought lime juice, you can taste the difference!
  3. Use the bottom of a measure cup to smooth and even out the crust into the pie dish

Equipments

  1. 9-inch pie dish
  2. Mixer
  3. Juicer

Make This Recipe With

Our Recipes

Fudge Brownie

Fudge Brownie

Easy chewy brownie with crunchy nuts
#baking #snack #chocolate #dessert

Ingredients

  • 1½ cups of all purpose flour
  • 1 cup cocoa
  • 1 cup walnuts
  • 4 large eggs
  • 1 tsp of salt
  • 1 tsp of espresso powder
  • 1 tsp of baking powder
  • 2½ cups of sugar
  • 2 cups unsweetened chocolate broken into pieces
  • 1½ cups of unsalted butter, softened
  • 1 tbsp of vanilla extract

Directions

  1. Crack the 4 eggs into Ventray Mixing bowl, add cocoa, salt, baking powder, espresso powder, vanilla, then beat with flat beater at speed 2 for about 1 minute
  2. Increase to speed 3, continue beating for about 2-3 minutes
  3. Meanwhile, melt butter over medium-high heat in a saucepan, add in sugar and stir
  4. Add in butter to your egg mixture, and beat at speed 3 until completely smooth
  5. Add in flour and chocolate chips, beat at speed 3 then increase to speed 4 for at least 2 minutes until all ingredients fully combined

Oven Directions

  1. Pre-heat oven to 350°F, and lightly grease 13 by 9-inch glass baking pan
  2. Spread walnuts on a baking sheet, toast in oven for 8-10 minutes or until lightly browned. set aside and let it cool , then fold into batter
  3. Spoon batter into pan, bake for 30 minutes or until toothpick comes out clean
  4. Brownies should be firm, remove from oven, cool for 30 minutes, cut into squares
  5. Serve with vanilla ice cream

Tips

Add a scoop of ice cream or drizzle with caramel and enjoy this decadent dessert.

Equipments

  1. rolling pin
  2. pie dish
  3. Mixer

Make This Recipe With

Our Recipes

Flaky Buttery Sour Cream Pie Crust

Flaky Buttery Sour Cream Pie Crust

Every pie needs a buttery flaky pie crust to make it a crowd pleaser.
#Baking #Dessert #Pie

Ingredients

  • 2 ½ cups all purpose flour; plus extra for dusting/rolling
  • 1 ¼ cup (10oz) unsalted butter at room temperature cut into cubes
  • 1 tsp salt
  • 1/3 cup sugar
  • 2/3 cup full fat sour cream
  • cold water as needed

Directions

  1. In Ventray Stand Mixer bowl, combine flour, sea salt; add ½ cup butter, use whisk to beat
  2. until butter divided into pea size, repeat this step until butter are all divided into small pea size pieces.
  3. Add sugar into sour cream, stir until sugar dissolved
  4. Drizzle sour cream into flour mixture beat at low speed
  5. Add cold water 1 tsp at a time until dough forms
  6. Divide dough into 2 and wrap in plastic wrap, refrigerate for 1 hour or up to 24 hours
  7. Roll dough until 2 inches wider than 9-inch pie plate
  8. Using rolling pie to lift and roll pie crust over pie dish

Tips

A few tips for making pie crust:

  1. when rolling the pie crust dough, make sure to check that it isn’t sticking to the surface, if it is, gently lift it up and sprinkle more flour
  2. press pie crust down to line the pie dish before filling in the pie fillings
  3. it might be easier to grate the butter in the first second step, this might be easier to break the butter down evenly.

Equipments

  1. rolling pin
  2. pie dish
  3. Mixer

Make This Recipe With

Our Recipes

Key Lime Pie (Quick& Easy)

Key Lime Pie (Quick& Easy)

Tart, sweet, summer taste, perfection, mouth watering must try pie
#summer #pie #dessert

Ingredients

  • 1 1/2 Graham Cracker Crust
  • 1/3 cup granulated sugar
  • 6 tbsp butter melted

  • 3 1/2 cup condensed milk
  • 1/2 cup light sour cream
  • 3/4 cup key lime juice
  • zest from 4 key limes, add more if you like

  • 1 cup heavy whipping cream
  • 1/2 cup cream cheese
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar

Directions

  1. Mix graham cracker crumbs, sugar, and butter in a small bowl, press mixture into pie pan
  2. In Ventray Stand Mixer, whisk together condensed milk, sour cream, key lime juice, and lime zest until well incorporated
  3. Pour pie filling into pie crust.
  4. In Ventray Stand Mixer, beat heavy cream with cream cheese, sugar, and vanilla extract until stiff peaks.
  5. You can pipe whipped cream topping on cooled pie or after pie is complete chilled in the fridge.
  6. Decorate and serve with whipped cream topping, fresh lime zest, lime slices

Oven Directions

  1. Preheat oven to 375F
  2. Bake pie crust for 7 minutes
  3. Remove and let the crust cool for at least 20mins
  4. Keep oven at 350F
  5. Bake pie for 10 minutes, remove from oven, cool for 20-30 minutes before chilling for at least 3hrs

Equipments

  1. 8′ pie pan
  2. Mixer

Make This Recipe With

Our Recipes

Oreo Espresso Cupcake

Oreo Espresso Cupcake

Moist chocolatey espresso cupcake with chewy Oreo pieces
#baking #dessert

Ingredients

  • 240g butter room temperature
  • 480g sugar
  • 720g flour
  • 10g baking powder
  • 4 eggs
  • 120ml espresso
  • 80g chocolate or cocoa powder
  • 5g salt
  • 10 pieces of Oreo cookies

Directions

  1. Make a cup of hot espresso and add in chocolate powder, wait until cool completely.
  2. Add 240g soft butter into Ventray stand mixer bowl; beat over medium speed until fluffy, then add sugar and eggs in batches.
  3. Beat ingredients until evenly mixed, then add espresso mixture into Ventray stand mixer bowl and beat evenly.
  4. Add in flour and baking powder, beat until batter forms.
  5. Add in Oreo pieces (break them into small chunks first) and blend into batter.
  6. Pure batter into baking cup lined in cupcake baking trays.

Oven Directions

  1. Preheat oven to 350 degree
  2. Bake cupcakes for 12-15 minutes, or until toothpick comes out clean when inserted in the centre

Equipments

  1. cupcake paper cups
  2. cupcake baking tray
  3. Mixer

Make This Recipe With

Our Recipes

Berry Pavlova Valentine’s Day Recipe

Berry Pavlova Valentine's Day Recipe

This elegant dessert with a crisp white meringue layer filled with fresh fruits of your choice and whipped cream
#baking #dessert #cake

Ingredients

  • 4 egg whites
  • 1 ¼ cups white sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 tsp cornstarch
  • 1 pint heavy cream
  • 10-12 Strawberries
  • Handful of fresh blue berries

Directions

  1. In Ventray stand mixer, beat 4ggwhites until stiff peak. Gradually add in sugar 1 tbsp at a time, beating well after each addition. Beat until meringue thick and glossy.
  2. Gentle fold in vanilla extract, lemon juice and cornstarch with a spatula.
  3. Spoon mixture into the drawn circle on parchment paper working from centre and spread out.
  4. In clean Ventray stand mixer bowl, beat heavy cream until stiff peaks form, place meringue on flat serving plate, fill with whipped cream and fruit slices
 

Oven Directions

  1. Preheat oven to 300F, line baking sheet with parchment paper
  2. Draw large circle on the parchment paper
  3. Bake for 1 hr, cool on wire rack.

Tips

Do not overbeat egg white to avoid volume loss.
When beat in sugar, add 1 tbsp at a time 
Make sure you have pure egg whites, and with clean grease free stand mixer.
Substitute berries with mango, pineapple, kiwi.

Equipments

  1. baking sheet
  2. parchment paper
  3. Mixer

Make This Recipe With

Our Recipes

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

Blender Blackberry Buttercream

Blender Blackberry Buttercream

The must try buttercream recipe
#dessert #cake

Ingredients

  • 1 cup fresh blackberries
  • 2 cups unsalted butter, softened
  • 1 tsp vanilla extract
  • Dash salt
  • 7 cups confectioner’s sugar

Directions

One of the prettiest dark pink velvty buttercream frosting. Perfect for valentine’s day or birthday cake (cupcakes) decor. A perfect pair with lemon strawberry cakes.

  1. Place blackberries in a blender, puree until smooth. Pour and press mixture against a strainer into a bowl, discard saeed
  2. In Ventray Stand Mixer, beat butter until creamy, beat in vanilla salt, gradually beat in confectioner’s sugar until smooth
  3. Add in blackberry puree beat until blended

Make This Recipe With

Our Recipes