Apple BREAKFAST RECIPES CAKES AND BUN RECIPES Cranberry dessert fall pie Pocket Pies recipes

By Amanda Formaro 

Growing up I wasn’t one for fruit pies, but once I hit my thirties I had a new found love for warm apple, pear and cherry desserts with a dollop of melting ice cream. The holidays wouldn’t be the same without some warm apple desserts, and when you can skip the fuss and whip something out in less than thirty minutes, it’s certainly worth trying don’t you think? These little pocket sized pies are made with fresh apples, dried cranberries and crescent rolls. Perfect for a quick after dinner treat or great as a sweet appetizer!

Rating: 5

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 8 pockets

Serving Size: 1 pocket

Calories per serving: 173 (without glaze)

Fat per serving: 8.9g

CAKES AND BUN RECIPES

Ingredients

• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 small apple, peeled, cored and diced
• 2 tablespoons unsalted butter, melted, divided
• 1/4 cup dried cranberries
• 1 can Pillsbury crescent rolls
Glaze (optional)
• 1/2 cup gently packed powdered sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon milk

Instructions

1. Preheat oven to 375 F. Line insulated baking sheet with parchment paper and set aside.
2. Mix together brown sugar, cinnamon and nutmeg.
3. Toss diced apple with ONE tablespoon of the melted butter. Set remaining butter aside.
4. Combine the buttered apples, brown sugar mixture and the dried cranberries and toss until apples and cranberries are coated well.
5. Working on the baking sheet, separate crescents into triangles. Place one heaping tablespoon of apple mixture at the wide end of each triangle. Starting at the wide end, roll the crescent up. Tuck in any filling that may have fallen out and seal the edges at both ends. Brush each pocket with remaining butter.
6. Bake for 10-12 minutes or until pockets are golden brown.
7. Combine glaze ingredients until smooth. Remove pockets from oven and cool 5 minutes on a wire rack. Drizzle with cinnamon glaze, if desired. Serve warm.

Notes 

See nutritional analysis for number with and without glaze.

# cookie bars cookies dessert vegan

By Meet Karina 

Raspberry Coconut-Almond Cookie Bar Recipe

Free Raspberry Coconut-Almond Bars

These luscious little vegan beauties are sticky sweet, buttery and decadent. A truly tempting dessert treat. Go ahead and indulge. Bake up a batch. Make friends.

Ingredients:

1 cup ground hazelnut or almond flour
1/2 cup sorghum
1/4 cup coconut flour
1/4 cup tapioca starch/flour
1 cup light brown sugar, lightly packed
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt 
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
3/4 cup Earth Balance stick, or coconut oil
1 teaspoon bourbon vanilla

Topping ingredients: 

14 oz. really good raspberry jam or preserves 

For the crumble topping:

1/2 cup sorghum or brown rice flour
1/2 cup light brown sugar
1/2 teaspoon bourbon vanilla
5 tablespoons Earth Balance

For the coconut-almond topping:

1 cup sweetened flaked coconut
2/3 cup sliced almonds
4 tablespoons Earth Balance
1/2 teaspoon bourbon vanilla extract


Instructions:

Pre-heat the oven to 350ºF.

Prepare a 9x13-inch baking pan by lining it with parchment paper. Cut a piece large enough to extend up both long sides of the pan- so you can grip it later, after baking, and lift the cookie bars out in one piece.

First, make the bottom cookie crust. In a large mixing bowl, whisk to combine the flours, sugar, xanthan gum, salt and spices. Cut in the shortening and vanilla- I use the whisk attachment on my Kitchen Aid stand mixer to cut the shortening into the flour blend. You could also use an old fashioned pastry cutter. The dough should be crumbly, a bit sandy, but moist enough that it sticks together when you pinch it.

Scoop the dough into the prepared baking pan and press it out evenly to form a cookie crust. 

Bake the crust in the center of a preheated oven for 7 minutes- just to "set" it.

Remove from the oven and set aside. Keep the oven heated.

In a bowl, combine the sorghum flour and brown sugar. Drizzle with the vanilla extract and dabs of the shortening. Rub together with the palms of your hands to create crumbles. Set aside.

To make the coconut-almond mixture- gently melt the vegan butter in a saucepan. Add the flaked coconut, sliced almonds and vanilla and stir to coat. Remove from heat and set aside.

While the crust is still a bit warm, spoon on the raspberry jam and using the back of a spoon spread it evenly over the crust, up to the edges- leaving about 1/4-inch bare crust on all sides.

Sprinkle on the crumble topping.

Spoon on the coconut-almond mixture and spread it evenly all over the top.

Bake in the center of the preheated oven for 22 minutes. The raspberry jam will be bubbling and the crumble topping will be golden and the coconut toasted. The center of the top may still feel a bit soft- that's okay; it will set as as it cools.

Remove the pan to a wire rack to cool. When the cookie bars are completely cool, gently loosen any stuck edges around the sides of the pan. Place a sturdy cutting board next to the pan (at least the same size as the pan). Lift the bars from the pan using the parchment paper as a grip on each side and move the whole big piece to the cutting board. Place the board in the freezer to chill the bars. Say, twenty minutes or so. Remove the bars and slice with a large sharp knife.

Makes 18 generous bars. You could skimp on size to squeeze more serving pieces out of the recipe. But. Then you'll probably end up eating two, anyway.

Wrap leftover bars, bag and freeze.

Cook time: 22 min

Yield: 24 bars - These babies are sugary and rich.

Raspberry Coconut-Almond Cookie Bar Recipe

Karina's Notes:

Cool before cutting (if you can resist!) to keep them from crumbling.

Store chilled for best texture.

If you prefer using dairy, butter will work.

Coconut oil can be slightly oily, so when I use it in this recipe, I use a little less.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.