Decadent Desserts

                                                          
 
        
        

                    
Over-the-Top Treats.






  
      

      Grandma’s Peach Upside Down Cake
    

  
  
  
  

        

               
Grandma’s Peach Upside Down Cake

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      8-10

                                                  

              

                  
Brandy-drenched fresh peaches and slivered almonds combine to add a luscious twist to Grandma’s classic pineapple upside-down cake.



              

              

                  
                  
     
  • Make cake mixture according to package instructions.
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  • 1 Arrowhead Mills Organic Vanilla Cake Mix
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  • Grated rind of one lemon
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  • 6 medium fresh or frozen peaches peeled, cored and cut into eights
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  • ½ cup apricot jam
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  • 1 tablespoon of calvados or brandy
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  • ¼ cup slivered almonds lightly toasted
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  1. Preheat oven 350
    2.  
  2. Butter a 91/2 inch spring form cake pan
    3.  
  3. Combine lemon rind with Arrowhead Mills Organic Vanilla Cake Mixture and arrange peach slices over the base of the prepared pan in a neat circle. Spread the batter over the Peaches and smooth evenly. Bake for 50-mins to 1 hour or until wooden tester comes out clean.
    4.  
  4. Let cake cool in pan for 15 minutes, remove outer ring from spring form pan and let cake cool completely. Carefully with a wide spatchula; turn cake over so that fruit is now on top.
    5.  
  5. In a small pan combine the jam and calvados with a wooden spoon and melt over a low heat.  Brush the warm jam glaze all over the top and sides of cake . Sprinkle toasted almonds over the top of the cake and serve at room temperature with sweetened whipped cream.
    6.  

              

                             
          
          

		

      

  


  

 






  
      

      Vanilla Icing
    

  
  
  
  

        

               
Vanilla Icing

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                                  

              

                  
Easy to make and delicious



              

              

                  
                  
    

  • 4 c Hain® Organic Confectioners Sugar 
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  • 4 tsp of powdered egg whites (no reconstituted) 
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  • 1/3 cup cold water 
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  • 1 tbsp of fresh lemon juice or orange juice 
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  • 1 tsp vanilla extract 
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  1. In the bowl of a mixer, beat all the ingredients together at medium speed until just combined, about 1 minute. Increase speed to high and continue to beat until icing holds stiff peak, about 3 minutes. 
    2. 

  2. Using a pastry knife, spread icing onto cooled cake. Let dry one hour. 
    3. 




              

                             
          
          

		

      

  


  

 






  
      

      Vanilla-Almond Roll
    

  
  
  
  

        

               
Vanilla-Almond Roll

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      Makes 10 servings

                                                  

              

                  
A new take on an old tradition



              

              

                  
                  



              

                        

          
          
                        

                    
                  
    

  1. Preheat oven to 375°F. Line cookie sheet with wax paper or aluminum foil. Spray generously with baking spray. Prepare Hain Vanilla Super pudding with 1 cup milk, and let cool. In large mixing bowl, beat eggs on high speed for 4-5 minutes, until thick and frothy. Gradually add sugar, almond extract and water, beating additional 2 minutes. 
    2. 

  2. Add remaining ingredients and beat until smooth. Pour into prepared baking sheet and bake for 15-18 minutes or until done. Remove from oven, sprinkle liberally with Hain Powdered Sugar and invert carefully onto clean dish cloth. While cake is still warm, roll up gently with cloth, starting at shorter end of cake. Unroll cake gently and spread with pudding. Sprinkle with toasted almonds, roll back up, and refrigerate for at least 30 minutes before cutting. 
    3. 




              

                             
          
          

		

      

  


  

 






  
      

      Chocolate Peanut Butter Pie
    

  
  
  
  

        

               
Chocolate Peanut Butter Pie

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                                  

              

                  
Decadent—but simply divine



              

              

                  
                  
Crust Ingredients 


...or use an Arrowhead Mills Ready-To-Serve Pie Crust 



Filling Ingredients




              

                        

          
          
                        

                    
                  
    

  1. To make the crust: Preheat oven to 350° F. 
    2. 

  2. Combine the flour, sugar, oatmeal, baking powder, and salt in a large bowl. Stir well. Cut in the margarine until the mixture resembles bread crumbs. 
    3. 

  3. Press into a pie plate, and bake for 12 to 15 minutes. Remove and let cool before filling. 
    4. 

  4. To make the filling: Prepare the pudding using the milk. Let cool. 
    5. 

  5. In a medium bowl, blend the peanut butter with the sugar. Slowly whisk in the pudding, and mix until well blended. Pour into the pie shell, and refrigerate for at least 1 hour before serving. 
    6. 




              

                             
          
          

		

      

  


  

 






  
      

      Peanut Butter Frosted Chocolate Chip Cupcakes
    

  
  
  
  

        

               
Peanut Butter Frosted Chocolate Chip Cupcakes

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      Makes 10 cupcakes

                                                  

              

                  
Simply to die for



              

              

                  
                  
Cupcakes: 



Frosting: 




              

                        

          
          
                        

                    
                  
    

  1. Preheat oven to 350° F. 
    2. 

  2. Combine butter 1/2 cup chocolate chips and unsweetened chocolate in sauce pan over low heat and stir mixture until smooth. 
    3. 

  3. Remove from heat. Stir sugars into mixture, then add eggs, vanilla, then flour, salt and remaining 3/4 cup chocolate chips. 
    4. 

  4. Split batter among 1 paper-lined muffin tins. Bake cupcakes for 18-20 minutes. Let cupcakes cool completely. 
    5. 




              

                             
          
          

		

      

  


  

 






  
      

      Carrot Cake with Cream Cheese Frosting
    

  
  
  
  

        

               
Carrot Cake with Cream Cheese Frosting

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                                  

              

                  
Takes you back to your childhood



              

              

                  
                  
Cake Ingredients


    

  • 2 c Arrowhead Mills Whole Grain Pastry Flour 
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  • 2 tsp aluminum-free baking powder 
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  • 2 tsp baking soda 
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  • 1 tsp ground cinnamon 
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  • 1/4 tsp Hain Pure Foods Sea Salt 
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  • 1 c Hain Pure Foods Turbinado Sugar or Hain Pure Foods Organic Sugar 
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  • 2 eggs 
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  • 2 egg whites 
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  • 1/3 c Hain Pure Foods Canola Oil or Spectrum Naturals Canola Oil 
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  • 2 tsp vanilla extract 
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  • 1 c buttermilk or fat-free plain yogurt 
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  • 2 c finely shredded carrots 
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  • 1/2 c golden raisins 
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  • 1/2 c well-drained crushed pineapple 
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Frosting Ingredients


    

  • 2 oz reduced-fat cream cheese, at room temperature 
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  • 2 Tbsp Hain Pure Foods Unsalted Margarine, at room temperature 
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  • 1 1/4 c Hain Pure Foods Organic Powdered Sugar 
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  • 1/2 tsp vanilla extract 
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  • 3 Tbsp chopped walnuts or pecans 
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  1. To make the cake: Preheat oven to 350° F. Coat two 8" round cake pans with cooking spray. 
    2. 

  2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. 
    3. 

  3. In a large bowl, using a whisk, beat the sugar, eggs, egg whites, oil, and vanilla extract until well blended and frothy. Whisk in the buttermilk or yogurt. Stir in the carrots, raisins, and pineapple. Add the flour mixture and stir just until blended. 
    4. 

  4. Evenly divide the batter between the prepared cake pans. Bake for 25 minutes, or until a wooden pick inserted in the center comes out clean. 
    5. 

  5. Cool the cakes in the pans on racks for 30 minutes. Loosen the edges, and turn the cakes out onto the racks to cool completely. 
    6. 

  6. To make the frosting: In a medium bowl, with an electric mixer on medium-high speed, beat the cream cheese and butter just until blended. Beat in the sugar and vanilla extract until light and fluffy. 
    7. 

  7. Place one cake layer on a plate. Spread the top of the layer with frosting, but not the sides. Place the other cake layer on top. Spread the top of the layer with the remaining frosting. Sprinkle with the walnuts or pecans. 
    8. 




              

                             
          
          

		

      

  


  

 






  
      

      Apple Crumble with Toasted-Oat Topping
    

  
  
  
  

        

               
Apple Crumble with Toasted-Oat Topping

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                                  

              

                  
A heart-warming dessert during the Autumn harvest



              

              

                  
                  
    

  • 6 med Jonagold or Golden Delicious apples, cored and thinly sliced 
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  • 1/2 c unsweetened applesauce 
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  • 3/4 c Arrowhead Mills® Organic Old-Fashioned Oatmeal 
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  • 3 Tbsp toasted Arrowhead Mills® Wheat Germ 
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  • 3 Tbsp packed Hain Pure Foods® Organic Brown Sugar 
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  • 1 tsp ground cinnamon 
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  • 2 Tbsp Hain Pure® Foods Canola Oil or Spectrum Naturals® Canola Oil   
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  • 1 Tbsp Hain Pure Foods® Unsalted Margarine, cut into small pieces or 2 tbsp of Butter 
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  • (Can be served with vanilla ice cream) 
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  1. Preheat oven to 350° F. Coat a 13" x 9" baking dish with cooking spray. 
    2. 

  2. Combine the apples and applesauce in the prepared baking dish. 
    3. 

  3. In a small bowl, combine the oatmeal, wheat germ, sugar, and cinnamon. Add the oil and butter. Mix with your fingers to form crumbs. Sprinkle the oatmeal mixture evenly over the apples. 
    4. 

  4. Bake for 30 minutes, or until the topping is golden and the apples are bubbling. 
    5. 




              

                             
          
          

		

      

  


  

 






  
      

      Raspberry-Almond Tart
    

  
  
  
  

        

               
Raspberry-Almond Tart

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      Makes 8 servings

                                                  

              

                  
The picture-perfect pairing of flavors in a delicious dessert



              

              

                  
                  
Crust Ingredients


    

  • 2/3 c Arrowhead Mills Organic Old-Fashioned Oatmeal 
    • 

  • 1/2 c Arrowhead Mills Whole Grain Pastry Flour 
    • 

  • 1 Tbsp Hain Pure Foods Organic Sugar 
    • 

  • 1 tsp ground cinnamon 
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  • 1/4 tsp baking soda 
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  • 2 Tbsp Hain Pure Foods Canola Oil or Spectrum Naturals Canola Oil 
    • 

  • 2-3 Tbsp plain yogurt 
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  • 1/3 c mini semisweet chocolate chips 
    • 



Filling Ingredients


    

  • 1/4 c raspberry all-fruit spread 
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  • 3/4 tsp almond extract 
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  • 2 1/2 c raspberries 
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  • 2 Tbsp sliced almonds 
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  1. To make the crust: Preheat oven to 375° F. Coat a baking sheet with cooking spray. 
    2. 

  2. In a medium bowl, mix the oatmeal, flour, sugar, cinnamon, and baking soda. Add the oil and 2 tablespoons of the yogurt to make a soft, slightly sticky dough. If the dough is too stiff, add the remaining yogurt. 
    3. 

  3. Place the dough on the baking sheet and, with lightly oiled hands, pat into a 10" circle. Place a 9" cake pan right side up on the dough, and trace around the pan bottom with a sharp knife, being careful only to score the surface of the dough. With your fingers, push up and pinch the dough around the outside of the pan to make a 9" crust with a rim 1/4" high. Remove the cake pan. Bake for 12 minutes on the sheet. Scatter the chocolate chips over the surface of the crust, and bake until the chocolate is melted and the crust is firm and golden, 3 to 4 minutes longer. Remove from the oven, and spread the chocolate. Set aside to cool. 
    4. 

  4. To make the filling: In a small microwaveable bowl, mix the fruit spread and almond extract. Microwave on high for 10 to 15 seconds, or until melted. Brush a tablespoon evenly over the crust. Spread the raspberries evenly over the crust. Brush the remaining spread over the berries, making sure to get between the berries to secure them. Sprinkle with the almonds. 
    5. 

  5. Refrigerate for at least 30 minutes, or until the spread has jelled. 
    6. 




              

                                  

                    
                  
Per serving: 138 cal, 3 g pro, 21 g carb, 5 g fat, 0 g sat fat, 0 mg chol, 4g fiber, 43 mg sodium



              

                   
          
          

		

      

  


  

 






  
      

      Buttermilk Tiramisu
    

  
  
  
  

        

               
Buttermilk Tiramisu

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      Makes 6 servings

                                                  

              

                  
Tangy buttermilk adds a new twist on an old favorite



              

              

                  
                  
    

  • 3/4 cup Arrowhead Mills Buttermilk Pancake & Waffle Mix 
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  • 1 Tablespoon Spectrum® Canola Oil 
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  • 1/2 cup + 2 Tablespoons of milk, WestSoy® Soymilk or Rice Dream® Rice Milk 
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  • 1 teaspoon of vanilla extract 
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  • 2 tsp of instant espresso or 4oz of strong espresso 
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  • 2 ounces of brandy 
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  • 4 egg yolks 
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  • 2 Tablespoons Hain sugar 
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  • 2 egg whites 
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  • 2 cups of Mascarpone cheese 
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  • 3 1/4 inch pieces of Hazelnut chocolate pieces 
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  • 3 ounces of shaved Milk chocolate 
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  • 2 Tbl of Bitter sweet cocoa powder 
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  1. Follow directions for buttermilk pancake mix and add 1 tsp of vanilla extract. Make 8 pancakes. Slice each pancake into 4 fingers Set aside. 
    2. 

  2. Mix coffee and brandy together, set aside. 
    3. 

  3. Over a double boiler, beat egg yolks and sugar until mixture thickens forms into ribbons and lightens in color. Let this cool before incorporating the mascarpone.
    4. 

  4. Beat egg white to stiff peaks. 
    5. 

  5. Fold mascarpone cheese into egg yolk, fold mascarpone mixture into egg whites and set aside. 
    6. 

  6. Line pancake fingers around the edges of 6 wine goblets, from the bottom up, with a pastry brush paint the pancake strips with espresso mixture. 
    7. 

  7. Fill each wine goblet one third full of mascarpone mixture. Divide broken chocolate and sprinkle over each class. 
    8. 

  8. Lay over two remaining fingers of pancake, paint again with espresso mixture and top with remaining mascarpone mixture. Sprinkle over powdered cocoa and top with shaved chocolate. Refrigerate and serve. 
    9. 




              

                             
          
          

		

      

  


  

 






  
      

      Walnut Chocolate Chip Bars
    

  
  
  
  

        

               
Walnut Chocolate Chip Bars

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      Makes 24 bars

                                                  

              

                  
A chocolate lover’s dream



              

              

                  
                  
    

  • 2 cups (packed) Hain Pure Foods Organic Light Brown Sugar 
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  • 2/3 cup Spectrum Organic Shortening 
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  • 3 organic eggs 
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  • 2 2/3 cups Arrowhead Mills Organic Unbleached White Flour 
    • 

  • 2 1/2 teaspoons Hain Pure Foods Gluten Free Featherweight Baking Powder 
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  • 1/2 teaspoon Hain Pure Foods Sea Salt 
    • 

  • One 9-ounce package SunSpire Organic Semi-Sweet Chocolate Chips 
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  • 1 cup coarsely chopped organic walnuts 
    • 




              

                        

          
          
                        

                    
                  
    

  1. Preheat oven to 350° F. Grease a 13" x 9" x 2" baking pan well. 
    2. 

  2. Beat sugar and shortening. Add in eggs and beat into mixture. 
    3. 

  3. In a separate bowl, mix flour, baking powder and salt together, then sift into wet mixture and beat to blend. Add in chocolate chips and walnuts. 
    4. 

  4. Spread batter in baking pan. Bake 33-35 minutes. Allow to cool and then cut into bars. 
    5. 




              

                             
          
          

		

      

  


  

 
        


                  
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