A Hello-Delicious Original Recipe
1 1/2 cup all purpose flour
3/4 cup granulated white sugar
3 tsp baking powder
1/2 tsp sea salt
1 tsp vanilla
1/2 cup heavy whipping cream
1/4 cup unsalted REAL butter, with NO additives; softened
Preheat oven to 325 degrees Fahrenheit.
In a bowl, combine flour, salt, and baking powder. Stir gently then sift into a larger bowl.
In another bowl (or the same small bowl you originally had) cream together the sugar, butter, heavy whipping cream, egg, and vanilla.
Slowly incorporate into the dry ingredients with the mixer on low speed, 1/4th of the wet ingredients at a time.
Transfer to a non-stick springform pan (a small one is recommended as this does NOT make a large cake, at all) and top lightly with brown sugar, cinnamon, and allspice.
Bake for 15 to 25 minutes, or until a toothpick inserted into the middle comes out clean. DO NOT over bake this cake. Trust me. If the toothpick comes out “almost” clean, only insert for a max of 5 more minutes. It is VERY easy to over-bake.
Rose Pudding with Soy Milk
2 Cups soy milk
10 gms China grass
2 tbsp Rose syrup
2 tbsp Sugar, or sugar to taste
Soak the chine grass in 1/2 cup water for 15 minutes.
Melt the china grass over low heat until it is dissolved completely. Add the soy milk and sugar to the pot and heat it for a minute or two.
Strain it and pour in to pudding moulds then chill in refrigerator for 3-4 hours until well set.
Top with some Maple syrup or Brown rice syrup and enjoy!
Pumpkin Pie Bars
1/2 cup raw unpeeled hazelnuts
1 cup all purpose flour
1/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/2 teaspoon pure vanilla extract
2 large eggs
1 - 15 ounce can pure pumpkin (2 cups)
3/4 cup light brown sugar
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
1 tablespoon granulated white sugar
Preheat oven to 350 degrees F and place the rack in the center of the oven. Line the bottom and sides of a lightly buttered 9 x 13 inch (23 x 33 cm) baking pan with a 22 inch (56 cm) long piece of aluminum foil that has been buttered and floured.
Place the hazelnuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and the skins are starting to peel. Remove from oven, place the hot hazelnuts in a clean dish towel, roll it up, and let the nuts ‘steam’ for about five minutes. Then briskly rub the nuts to remove most of their skins. Set aside to let the nuts cool and then coarsely chop.
Place the chopped hazelnuts, flour, and salt in the bowl of your food processor fitted with a metal blade. Process the mixture until the hazelnuts are finely ground.
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (2 - 3 minutes). Beat in the vanilla extract. Add the flour mixture and beat until a soft dough forms. Press the dough evenly and firmly onto the bottom of the foil-lined pan. Bake for about 15 minutes or until the shortbread is set and beginning to brown around the edges. Remove from oven and place on a wire rack.
Meanwhile, in a large bowl, whisk the eggs. Add the pumpkin, sugar, vanilla extract, spices, and salt and whisk to combine. Gradually stir in the cream. Pour the filling over the pre baked crust and bake for about 30 - 35 minutes, or until the filling is set in the center. Remove from oven and place on a wire rack to cool.
Run a knife around the inside edges of the pan. Lift the pumpkin bars from the pan by holding onto the edges of the aluminum foil. Place on a cutting board, peel back the aluminum foil, and cut into 32 bars. The bars can be covered and refrigerated up to three days. Serve chilled or at room temperature.
Makes 32 pumpkin bars
Low Calorie Pumpkin Cream Cupcakes
1 1/2 Cup No Sugar Added Pureed Pumpkin
1/2 Cup Unsweetened Applesauce
1 Whole Medium Egg
3 Medium Egg Whites
1 2/3 Cup Whole Wheat Flour
1 Cup unrefined cane sugar
1 Tsp Baking Soda
1 Tsp Ground Cinnamon
1 Tsp Ground Nutmeg
1 Tsp Pumpkin Pie Spice
4 Oz Fat Free Cream Cheese
1/2 Cup unrefined cane sugar
1 Tsp Whole Wheat Flour
1 Egg White
1/2 Tsp Vanilla Extract
Preheat oven to 350
In an a electric mixer mix eggs, pumpkin, and apple sauce together until smooth. Slowly add in dry ingredients and mix until smooth.
Remove batter from mixer and clean for cream.
Add all cream ingredients into mixer and combine on medium until smooth and creamy.
Place liners in a cupcake pan. Scoop 1/3 cup of batter, pour half into a liner and add 1 tbsp of cream on top, then pour the rest of the batter on top. (For each cupcake: 1/3 batter and 1 tbsp cream)Repeat 12 times.
Bake for 20-25 minutes or until the toothpick comes out clean. Let cool
Makes: 12 Servings
1 small 170g tub of 0% Total Greek yogurt
2 tbsp of quark (or cottage cheese)
1 tbsp of coconut flour
1/4 cup of mulberries (or any other dried berry)
2 fresh organic eggs
1/4 cup of vanilla whey
Blend ingredients together. Add 1 cup of fresh blackberries. Mix berries in with fork/spoon instead of blending.
Pour the mix into your mold/s. Bake at 170º C (340º F) for about 35 minutes.
Take them out and place on a wire rack to cool. Eat.
Cinnamon Tea Cakes
2 cups all purpose flour
1 t ground cinnamon, divided
1/4 t salt
1 cup unsalted butter, softened
1 1/2 cups confectioners sugar, divided
1 t vanilla extract
Preheat oven to 375. Line cookie sheets with parchment paper.
In a small bowl, combine flour, 1/2 t cinnamon and salt. In a large bowl, beat butter, 3/4 cup sugar and vanilla until light and fluffy. Add flour mixture; mix only until combined. Drop by tablespoonfuls onto prepared cookie sheets, about 2 in apart.
Bake 8-10 minutes or until bottoms are golden brown. Remove to cooling grid, cool 5 minutes. Combine remaining 3/4 cup sugar with remaining 1/2 t cinnamon. Roll warm cookies in sugar mixture, cool completely.
Vegan Lemon Rolled Sugar Cookies
3/4 cup brown rice flour
3/4 cup white rice flour
3/4 cup sorghum flour
1/2 cup tapioca flour
1 1/2 tsp xanthan gum
1 teaspoon baking soda
1/2 teaspoon (gluten free) baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks/6oz) unsalted vegan butter, at room temperature
2 oz cream cheese
Enough Egg substitute for 1 large egg
1/2 teaspoon (gluten free) vanilla extract
2 tablespoons fresh lemon juice
1/3 cup granulated sugar for rolling cookies
Preheat oven to 350˚F. Line your baking sheets with parchment or a silpat mat and set aside.
In a large bowl, mix together all the flours, xanthan gum, baking soda, baking powder, and salt and set aside.
Using a mixer, beat the butter and cream cheese until well combined and smooth. Add the sugar and combine until smooth yet fluffy. Add the egg substitute, vanilla, and lemon. Mix until combined.
Add the dry ingredients gradually. Allow them to incorporate after every addition before adding more.
Place the extra sugar on a plate or in a bowl. You want them to be a rounded tablespoon. Roll the dough into a ball the sugar til coated on all around. Place on a baking sheet 2 inches apart.
Bake 9-12 minutes. My bake time was 7 minutes, turn, and 4 minutes. You want them to be SLIGHTLY browned on the edges. Allow to cool on the baking sheet for a few minutes and then transfer to a cooling rack. Store them in an airtight container to keep them soft and chewy.
Vegan Pistachio Almond Thumbprint Cookies
1/2 cup raw pistachioes
1/3 cup raw almonds
3 Tablespoons walnuts
3/4 cup whole wheat pastry flour
3/4 teaspoon baking powder
3 Tablespoons raw sugar
2 Tablespoons agave
2 Tablespoons virgin coconut oil or organic canola oil or Earth balance butter
1 teaspoon flax meal
3 Tablespoons warm water
1/8 teaspoon salt
1/2 teaspoon vinegar
1/4 teaspoon cinnamon powder or spice of choice
jam or chutney for filling
3/4 cup cranberries
1 Pear of choice
1tbsp raw sugar
In a bowl, add hot water, flax meal and coconut oil. Mix well and let sit for 5 minutes. Add in the vinegar, sugar, salt, agave and spices and mix for 2 minutes till well combined.
Grind the pistachios, almonds, walnuts separately using pulse so they dont become too buttery. Add in the ground nuts, and sift whole wheat flour and baking powder into the wet ingredients and mix well.
The mixture will be a slightly stiff but still sticky dough. Add more flour if the mixture is more like a batter. Oil hands or spoon and shape into balls. Place on parchment and make a deep dent in the center. Bake in preheated 350 degrees F for 14-16 minutes depending on cookie size and thickness.
Cook cranberries and half a pear pureed with the raw sugar, ginger powder, cinnamon, a pinch of salt untill all of the cranberries pop and the chutney thickens.
Remove cookies from oven when done and cool on rack. The cookies might be soft when right out of the oven but will solidify to a biscuity texture. Fill thumbprint with the chutney.
Walnut Maple Pie
1 9-inch pie shell, frozen for at least 30 minutes
2 cups roughly chopped walnuts
2 eggs, beaten
1 cup maple syrup (grade B)
1 Tbsp dark rum (optional)
1/2 teaspoon vanilla extract
2 Tbsp melted butter
2 Tbsp all purpose flour
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon of ground nutmeg
Preheat oven to 375°F. In a bowl, mix together the beaten eggs, maple syrup, rum (if using), vanilla extract, melted butter. Sprinkle with flour, salt, cinnamon and nutmeg. Whisk until smooth.
Spread the chopped walnuts over the bottom of a prepared pie shell. Pour the maple syrup egg mixture over the walnuts. Place in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.
Bake at 375°F for 40-45 minutes. After about 20 minutes (about halfway through the baking), you may want to tent the pie crust edges with foil, or use a pie protector, so that the edges don’t get burnt.
By the way, don’t worry if the surface of the pie “cracks” while cooking. The pie filling will puff up while hot (because of the eggs), and then deflate while it cools.
Remove from the oven and let cool completely before serving.
Makes 8 servings.
The “Prefect” Apple Pie
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Shortbread and Eggnog Pudding Trifles
2 - 5.3oz. boxes of Walker’s Shortbread Petticoat Tails
2 cups of commercially prepared eggnog
Pinch of salt
1/4 cup sugar
3 tablespoons cornstarch
1/2 cup milk -cold
2 egg yolks
1 tsp vanilla extract
2 tablespoons butter
Grated fresh nutmeg for sprinkling
1/2 cup heavy cream
3 tbsp extra-fine sugar
Reserve 4 shortbread petticoat tails for garnish. In a large bowl, crush the remaining shortbread cookies with your hands until crumbs form. Place 2-3 tablespoons of crumbs in the bottom of 4 -5 8oz. glasses (I used small canning jars).
Pour 2 cups eggnog, sugar and salt in a medium saucepan and place over medium-high heat. In a small bowl, make a slurry with the cornstarch and cold milk, whisking vigorously until no lumps remain. Add the two egg yolks to the slurry and whisk again until combined.
When the eggnog mixture has come to a boil, remove from heat and slowly pour in the slurry while whisking constantly. Return to heat and cook again until the mixture thickens but is still pourable (this will only take 1 or 2 more minutes). Remove from heat and add vanilla extract and butter. Stir until combined then pour a layer of pudding over crumbs in each glass. Continue to layer cookie crumbs over pudding until glasses are filled.
In a small bowl, whip heavy cream on medium high speed with an electric mixer. Gradually pour in extra fine sugar, 1 tbsp at a time. Increase speed to high and whip until thick and fluffy. Dollop whipped cream on top of trifles and sprinkle over freshly grated nutmeg. Embellish with reserved shortbread petticoat tails.
Makes about 4-5 - 8oz. trifles
Low Cal Miniature Pumpkin Cheese Cakes
1 cup ground walnuts
4 teaspoons granulated sugar
1 tablespoon butter melted*
2 pkgs (8 oz each) low fat cream cheese, softened
1/2 cup canned solid-pack pumpkin
1/4 cup granulated sugar
1/4 cup granulated sugar substitute
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Dash ground cloves
Dash ground nutmeg
Ground cinnamon, optional
Preheat oven to 325°F (or to 300°F if using dark nonstick pan). Place paper liners in 36 miniature muffin cups.
Mix walnuts, 4 teaspoons sugar and the butter in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.
Place cream cheese, pumpkin, 1/4 cup sugar, the sugar substitute, vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl; beat with electric mixer on medium speed until well blended. Gradually add eggs one at a time, beating on low speed after each addition just until blended. Spoon evenly over crusts.
Bake 15 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours or until chilled. Top with the Reddi-wip just before serving. Sprinkle with additional cinnamon, if desired.