Tag Archives: martha stewart

French Pastry Cream

French Pastry Cream
This is a no fuss recipe that can be used in pies, pastries and cakes.

1/2 cup all natural sweetener (organic sugar, stevia blend, etc)
1/4 cup cornstarch
2 cups any full fat milk (cashew milk works the best but any will work)
4 large egg yolks
2 tablespoons unsalted butter (I used vegan buttery sticks)
1 teaspoon pure vanilla extract

NOTE: This must be kept in the refrigerator when not being consumed.

 

Chocolate Honey Almond Mini Tarts

Chocolate Honey Almond Mini Tarts
I love making these treats.  They are small enough so you can indulge and they are made using my clean eating graham cracker recipe.

5 graham crackers (2 3/4 ounces)  See my recipe at Healthier Graham Crackers
1 tablespoon slivered almonds
2 tablespoons (1 ounce) Earth Balance vegan buttery sticks, cut into 1/2-inch pieces, room temperature
1/3 cup heavy cream
2 tablespoons honey
1 cup (5 ounces) dark or bittersweet chocolate chips

Pumpkin Whoopie Pies with Maple Cream Filling

Pumpkin Whoopie Pies with Maple Cream Filling.

There are several farms near me that grow pumpkins and ironically, I seldom eat pumpkins.  Every now and then I’ll make a pumpkin soup and I love pumpkin seeds but overall, I’m not a big fan pumpkin in my baked treats.  These whoopie pies are the exception!  They are so good that even I will devour them.

For the Whoopie Pies you will need:

3 cups all-purpose flour ( I always use whole-wheat pastry flour in place of all-purpose)
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar, organic preferred
1 cup dark brown sugar (Check out how my recipe to make your own organic brown sugar)
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple Cream Filling:

3 cups powdered sugar (Check out how to make your own organic powdered sugar)
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature (I always use either Earth Balance Vegan Buttery sticks or Smart Balance)
3 tablespoons maple syrup
1 teaspoon vanilla extract