For our Pastry and Sweet Treat Enthusiasts, we are thrilled to announce that we have welcomed an exclusive pastry chef to our Innovo Team! Renowned for their innovative techniques and exquisite flavors, Pastry Chef Avianys brings a wealth of experience and creativity that will elevate our Dessert Delights amenity to new heights.
Stay tuned for more updates and pastry delivery dates of our new pastry menu, featuring delectable treats that will delight your senses. We can’t wait for you to indulge in the extraordinary Innovo Dessert Delight Creations!
November 2024 Delivery:
Apple Handpies
delivered to Clewis & Oregon
Ingredients:
2 eggs
1/3 cup butter
2 tsp vanilla
1/4 cup peanut butter
3/4 cup sugar
1/2 tsp baking soda
1 1/3 cup flour
2-3 bananas
1 cup chocolate chips
Instructions
Mix all dry ingredients in a medium-sized bowl
Melt butter in microwave for about 30 seconds to 1 minute, then mix peanut butter with melted butter.
Add eggs, cooled butter, and peanut butter to dry mixture.
Mix chocolate chips in last.
Grease a small loaf pan and bake at 350 degrees for 50 minutes, then test center with a toothpick.
Enjoy!
Ingredients:
12 oz can sweetened condensed milk
3 cups white chocolate chips
1/4 cup butter
1 cup dried cranberries, roughly chopped
2 Tbsp shaved almonds
Instructions
In a microwave safe bowl, add the milk, butter, and chocolate chips together.
Blend ingredients and place bowl in microwave.
Microwave in 30 second intervals (stirring after each interval) until the mixture is completely melted and smooth.
Add you chopped cranberries to the bowl and stir.
Pour the entire mixture into a greased 8" x 8" dish and top with the shaved almonds.
Allow your fudge to cool and harden for an hour.
Enjoy!
Lemon Bundt Ingredients:
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter at room temp
2 cups sugar
1 tablespoon lemon zest (1 lemon)
4 eggs
1/2 teaspoon vanilla extract
1/2 cup milk (any but non-fat)
1/2 cup sour cream (full fat preferred)
1 tablespoon fresh lemon juice
Blackberry Glaze Ingredients:
1 cup powdered sugar
1 tablespoon lemon juice
3 tablespoons blackberry juice
1/8 tsp of lavender extract
1 teaspoon butter
Instructions:
Preheat overn to 325 degrees
Grease and flour the bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In large bowl, use an electric mixer and blend the butter until smooth.
Add sugar and beat on medium speed for 1-2 minutes until light, fluffy, and fully blended.
Add lemon zest and blend. While mixing, add an egg at a time with a few seconds of blending in between.
While slowly mixing, slowly add half of the flour mixture, then pour in the vanilla and milk.
Add the second half of the flour, sour cream, and lemon juice. Mix until everything is fully incorporated.
Pour batter into prepared bundt pan, using a spatula to smooth the top.
Bake 60-70 minutes or until toothpick inserted into center comes out clean, or with a few moist crumbs.
Cool inside pan for 1 hour, remove the cake, & drizzle with warm glaze.
Glaze Directions:
Melt butter in a bowl, combining all ingredients and mix until glaze forms.
Ingredients:
1 1/2 cup granulate sugar
3/4 cup flour
2/3 cup cocoa powder
1/2 cup powdered sugar
3/4 tsp salt
3 large eggs
1/2 cup canola or vegetable oil
2 tablespoons water
1 teaspoon vcanilla
1 cup chopped walnuts
Instructions:
Preheat oven to 350 degrees.
Place walnuts to the side and mix all remaining ry ingredients in a large mixing bowl. Mix the dry ingredients until there are no lumps in the mixture.
In a separate bowl, combine all wet ingredients until they are well blended.
Fold the wet ingredients mixture into the bowl containing the dry mix. Mix the batter until smooth and there are no more dry pockets.
Add 2/3 of the chopped walnuts into the batter and mix well.
In a medium baking dish, line parchment paper and a light sheen of oil, pour in the batter, and add remaking walnuts on the top.
Bake at 350 degrees for 30 minutes. Check the center with a toothpick to ensure your brownies are done.
Allow brownies to cool 15-30 minutes before cutting and serving.
Pie Crust Ingredients:
2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon kosher salt
1 tablespoon sugar (optional)
1 cup very cold unsalted butter, cut into 1/2-inch cubes
6-8 tablespoons ice water
Apple Filling Ingredients:
5 apples medium-large sized; peeled, cored & roughly chopped
1 tablespoon lemonjuice
1/4 cupwater
2/3 cup brown sugar packed
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 stick of butter
Pie Crust Instructions
In one bowl, add flour, salt, and sugar mix. Then add your cubed butter; it’s important that the butter is cold.
Mix together by hand and slowly add water until it comes together as a dough.
Chill in fridge for at least 30 minutes to an hour before rolling out.
Apple Pie Filling Instructions
Cut apple in half and core than cut all the apples into rough cubes.
Cook apples down with butter in large pot for 5 minutes on medium. Then lower heat, add all ingredients, and stir slowly until softened.
Allow filling to cool for 30 minutes.
To make the hand pies, roll out your dough, cut into circles or shapes you desire; make sure to have enough to sandwich each one and add about a tablespoon of filling into each pie.
Brush with an egg wash.
Cook at 350° – 20 to 30 minutes or until golden brown.
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