Chocolate and puff pastry combined with creamy baked banana and crispy coconut flakes makes this a decadent dessert. (one that also happens to be easy to whip up!)
1 sheet of puff pastry
1 banana, sliced into thin rounds
1/2 chocolate spread
1/2 coconut flakes
Cut mini squares out of the puff pastry. Spray a mini cupcake pan with oil then gently press each square of dough into a cupcake mold. Place 1 tsp. of chocolate spread in the center of each dough. Place 1 banana round on top of chocolate then top with coconut flakes. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy.
It’s fall which means Pumpkin is the choice of flavor (along with cinnamon, nutmeg and all spice!) This recipe is hot off the press (literally, the cookbook just came out) from Paula Shoyers new cookbook, The Holiday Kosher Baker! She was kind enough to share this recipe for Pumpkin Doughnuts with us since what is Fall good for if not to cozy up with some hot coco and fresh from the stovetop donuts? If you love this recipe and want more, get your own copy of The Holiday Kosher Baker HERE. In the meantime, whip up a batch of these bad boys and enjoy Pumpkin at it’s finest.
Pumpkin purée and classic pumpkin pie spices give these doughnuts a soft, comforting texture and taste. (Makes 15)
¼ ounce (1 envelope; 7g) dry yeast
¼ cup (60ml) warm water
¼ cup (50g) plus 1 teaspoon sugar, divided
2 tablespoons light brown sugar, packed
⅓ cup (80ml) soy milk
2 tablespoons (28g) margarine, at room temperature for at least 15 minutes
1 large egg
½ cup (120g) pumpkin purée (not pumpkin pie filling)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon pure vanilla extract
3–3¼ cups (375–405g) all-purpose flour, plus extra for dusting
canola oil for frying
¼ cup (30g) confectioners’ sugar for dusting
IN A LARGE BOWL, place the yeast, warm water, and one teaspoon of sugar and stir. Let the mixture sit for 10 minutes, or until thick. ADD THE REMAINING SUGAR, brown sugar, soy milk, margarine, egg, pumpkin purée, salt, cinnamon, nutmeg, vanilla, and 2 cups (250g) of the flour to the bowl and mix on low speed with either a dough hook in a stand mixer or a wooden spoon. Add another cup (125g) of flour and mix well. Add more flour, a tablespoon at a time, and mix it in until the dough becomes smooth, scraping down the sides of the bowl each time before adding more flour. COVER THE DOUGH with a clean dishtowel and let it rise for one hour in a warm place. I use a warming drawer on a low setting, or you can turn your oven on to its lowest setting, wait until it reaches that temperature, place the bowl in the oven, and then turn off the oven. PUNCH DOWN THE DOUGH by folding it over a few times and reshaping it into a ball. Then re-cover the dough and let it rise for 10 minutes. DUST A COOKIE SHEET with some flour. Sprinkle some flour on your counter or on a piece of parchment paper and roll the dough out until it’s about ½ inch (1.25cm) thick. Use a 2½-inch (6cm) round cookie cutter or drinking glass to cut out circles and place them on the prepared cookie sheet. Reroll any scraps. Cover the doughnuts with the towel. Place the cookie sheet back in the oven (warm but turned off) or warming drawer. Let the doughnuts rise for 45 minutes. HEAT 1½ inches (4cm) of oil in a medium saucepan for a few minutes and use a candy thermometer to see when the temperature stays between 365°F and 375°F (185°C and 190°C); adjust the flame so the oil stays in that temperature range. COVER A COOKIE SHEET with foil. Place a wire rack on top of it and set it near your stovetop. Gently slide no more than four doughnuts, top side down, into the oil and fry for 1½ minutes. Turn the doughnuts over and cook another 1½ minutes. Remove with a slotted spoon, letting excess oil drip off, and place on a wire rack to cool. Repeat for the remaining doughnuts. Dust with the confectioners’ sugar and serve. Store covered at room temperature for up to one day and reheat to serve.
8 oz. Rich whip (heavy whipping cream)
8 oz. softened cream cheese
1 cup of pumpkin puree
1/2 tsp. ground cinnamon
1/4 tsp ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
1 cup of confectioners sugar (powdered sugar)
Whip the whipping cream then set aside. Combine cream cheese and pumpkin. Add spices and vanilla extract. Add the confectioners sugar. Mix well. Fold in whipped cream and combine. Serve in shot glasses with whipped cream and candied pecans. You can top it with cranberry sauce. (recipe below) You can also layer the pumpkin cheesecake with whipped cream or layer it with the cranberry sauce and top with whipped cream. Makes about 25 to 30 shot glasses. (if you fill it up halfway with the pumpkin) You can also put it in a chocolate graham cracker crust and top with whipped cream. (this would also taste great layered between baked puff pastry sheets!)
12 oz. fresh cranberries
1 cup of water
1/2 cup of honey
2 tablespoons sugar
Combine cranberries, water and honey in a large pot. Let it cook on medium heat until it starts to thicken. (about 30 minutes) Lower the flame once the water has started to reduce and let it simmer it until you have reached the desired consistency. Stir so the sauce does not burn or stick to the pot. Allow sauce to cool off. Add the sugar and blend well. At this point you can serve it as whole berry cranberry sauce OR you can blend it in a blender or food processor until smooth and have a jellied cranberry sauce.
Chopped strawberries (or fruit of your choice)
Whipped Cream (whip up rich whip until thick and fluffy)
1 tablespoon cinnamon
1 tablespoon sugar
Grease a muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Gently press down and up the sides so it’s molded to the muffin cup. Bake in oven on 325′ for 10 minutes until edges are slightly browned and crispy. Then, remove from oven and let cool off. Once cooled off, fill each cup with whipped cream and strawberries. Top with a sprinkle of cinnamon sugar mixture.
1 deep dish pie crust
12 strawberries, cut up
2 white peaches, peeled and cut up
1/2 cup of sugar
1/2 cup of flour
1/2 stick of margarine (earth balance)
1/2 tsp. cinnamon
1 tsp. lemon juice
Place cut up strawberries and peaches in the pie crust. Drizzle lemon juice on top. Combine flour, sugar, cinnamon, and margarine in a bowl. Crumble with your hands and place over fruit in pie crust. Bake in oven on 350′ for about 30 minutes until crust is slightly browned.
*Tips&Tricks: You can use any fruit combo you like! I often make this using apples and berries, a combo of berries or just apples. Serve it warm with ice cream but it also tastes great cold!
2 cups of flour
1 tsp. vanilla extract
1 cup of white sugar
1 tsp. baking powder
2 sticks of room temp margarine
1/2 cup of cocoa powder
Cream sugar and margarine together. Add eggs, vanilla extract, baking powder, flour and cocoa powder. Mix together. Place dough in plastic wrap and refrigerate for at least an hour. Roll out dough and cut out circles using cookie cutter or rim of a glass jar or cup. Fill with 1 tsp. peanut butter. (I added some chocolate spread to some of them and it tasted great!) then pinch the corners together, forming a triangle. Bake on 350′ for 8-10 minutes. I kept them in for about 15 minutes, and overcooked them and they got really crunchy, but I like them softer so careful not to over bake them!
* Tips/Tricks: I originally had a difficult time shaping them since the dough was sticky. I kept it in the fridge for several hours and used extra flour when rolling it out. This made it easier to work with!