Tag Archives: christmas

Mini Apple Streusel Pies with Peanut Butter Drizzle

10 Nov

November brings with it one of the biggest fall holidays, which are often filled with more sweets than you can shake a spoon at. A favorite dessert during this time is, no doubt, homemade apple pie.

Dating back to the year 1381, apple pie was enjoyed by the English and often included figs and raisins, in addition to using saffron as a coloring agent. Many pies during this time were not sweetened using sugar, but instead were sweetened by fruit. Since then, apple pie has evolved to become an American staple, including actual sugar, and should a dutch apple pie be preferred, cinnamon and lemon juice (source).

These Mini Apple Streusel Pies are made in a cupcake pan and are perfect eaten with a dollop of non-dairy whipped cream or ice cream. Enjoy!

Mini Apple Streusel Pies

Mini Apple Streusel Pies with Peanut Butter Drizzle

Crust:
1-1/2 cups all-purpose or white whole wheat flour
1/4 teaspoon salt
1/3 cup butter-flavored solid vegetable shortening
4-6 tablespoons cold water

Streusel Topping:
1/2 cup all-purpose or white whole wheat flour
1/2 cup oats
1/4 cup vegan buttery spread
1/4 cup powdered sugar

Apple Filling:
1 tablespoon cornstarch
1 tablespoon lemon juice
3 Fuji, Gala or Granny Smith apples, peeled, cored and diced
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon

Peanut Butter Drizzle (optional):
3 tablespoons creamy peanut butter
1 tablespoon refined coconut oil

Preheat oven to 375º F.

Begin with the crust by combining flour and salt in a large mixing bowl. Cut in buttery spread and mix until pea-sized pieces form. Add cold water, 1 tablespoon at a time, to mixture and stir just until dough comes together.

Pour dough out onto a clean, flat and floured work surface and roll into a circle approximately 1/8-inch thick. Cut 3.5-inch circles out of dough, combining dough scraps, then rolling and cutting out additional circles until remainder of dough has been used. You should end up with 12 circles of dough.

Place one circle of dough in each spot of a cupcake pan, flattening dough against bottom and sides. Place pan with dough in refrigerator until ready to use.

For the streusel, combine all ingredients in a small bowl and mix with a fork or pastry blender until pea-sized pieces are formed; set aside.

For the filling, combine cornstarch and lemon juice in a medium-size bowl. Add remaining filling ingredients, mixing to combine.

Remove cupcake pan from refrigerator and fill each spot with apple mixture, dividing evenly among the 12 spots. Sprinkle streusel topping evenly over top of each, then bake in preheated oven for 20-25 minutes, or until golden brown. Remove from oven and allow to cool.

For the peanut butter drizzle, combine both ingredients in a small bowl, and using a fork, drizzle over top of pies.

Holiday Chocolate Peppermint Martini

16 Dec

As we wrap up our holiday shopping (pun intended) and finalize our travel plans this holiday season, many of us can’t help but to think of what delicious food and drink we will be enjoying before the New Year. One particular ingredient that comes to mind when I think of the holidays is peppermint. This cool and refreshing herb is the star of many beverages and desserts during this time.

Fresh peppermint is a very good source of Calcium, Copper, Dietary Fiber, Folate, Iron, Magnesium, Manganese, Potassium, Riboflavin, and Vitamins A and C. It is also a good source of Niacin, Phosphorus and Zinc (source). In addition, peppermint boasts various health benefits. Check them out in a previous post, here.

This easy and festive martini features chocolate and peppermint to satisfy your sweet tooth, with a candy cane dusted rim. Should you prefer, a virgin beverage can be made by either adding ½ to 1 teaspoon candy cane dust or ¼ to ½ teaspoon peppermint extract (depending on how flavorful you want your drink). Add an extra shot of almond milk in place of the peppermint schnapps.

Happy Holidays, my friends!

Chocolate Peppermint Martini

Holiday Chocolate Peppermint Martini

1 regular-size peppermint candy cane
2-1/2 shots regular unsweetened almond milk*
1/2 shot peppermint schnapps
1 tablespoon non-dairy chocolate syrup
1 ice cube

Chocolate Peppermint MartiniUsing a food processor or mortar and pestle, process/crush candy cane until it reaches a consistency similar to that of dust. Dip rim of martini glass into water and then dip into candy cane dust; set aside.

Combine almond milk, peppermint schnapps, chocolate syrup and ice cube in a martini shaker. Shake vigorously for 10-15 seconds and pour into martini glass. If desired, garnish with non-dairy whipped cream and a sprinkle of candy cane dust.

*Should you prefer an even creamier beverage, you can easily substitute your choice of non-dairy creamer in place of the almond milk.

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