In our latest Make It with Hamilton Beach episode, host @MirandaMalisani, paired up with pro sports broadcaster and amateur baker @tvnatasha, shows us her recipe for a delicious Chocolate Chaga Pie. Not only is this dessert extremely decedent, but you won’t believe some of the good-for-you ingredients Miranda has mixed in using our Multi-Function Blender. Watch the full recipe video then make it at home!
Preheat oven to 375 degrees F. Prepare an 8 inch glass pie dish by spreading light layer of oil with paper towel.
Remove pits from dates and add to a medium bowl. Pour boiling water to cover top of dates and let soak for 7 to 8 minutes or until soft.
Place graham crackers, walnut and softened dates in food processor and process into a fine texture.
Evenly press mixture into the bottom and sides of the pie dish. Bake crust for 10 minutes then set aside to cool while preparing filling.
Bake crush for 10 minutes. Set aside to cool while preparing filling.
To prepare filling, place the tofu, chaga powder, nut butter and cashew milk into the blender. Blend until smooth and creamy.
Pour filling into pie shell and place in fridge covered to set for 12 hours.
When pie is chilled, add coconut whip and chocolate garnish with chocolate.
Recipe Notes
Recipe by Miranda Malisani
Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.
The dog days of summer are here and it’s high time for peaches. If you haven’t gotten your fill of this juicy stone fruit yet, now’s the time. Satisfy peach craving with a big slice of homemade peach pie.
Peaches are a versatile fruit that can be incorporated into a variety of seasonal dishes – both sweet and savory. Top your fish tacos with a sweet and spicy peach salsa, enjoy a ice-cold glass of peach sangria during happy hour, or bake them into your favorite summer cobbler.
While all of those options are undeniably delicious, you can’t go wrong with a classic peach pie. Ripe, sweet peaches shine in every slice and all you need is a dollop of fresh whipped cream to experience summer dessert heaven.
In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ground ginger. Add fresh, sliced peaches, lemon juice, and vanilla extract. Stir until the peaches are fully coated with the cornstarch mixture then spoon them into a prepared pie dish. We made our own pie crust (it comes together in no time with the help of a Hamilton Beach® food processor) for this summer pie but you could definitely use store-bought to save on time.
Roll the second slab of pie crust dough over top of the peaches to form the top. Seal the bottom and top doughs then cut a few slits in the top. The slits help the filling vent during baking but also are create a pretty, simple decoration. Brush the top with milk and sprinkle with coarse sugar for a nice sheen and a little added texture.
Bake at 400 degrees for a little under and hour until the crust is golden brown and the peach filling is bubbling.
Top this sweet peach pie with a dollop of whipped cream or your favorite ice cream. Serve it at your next backyard BBQ.
Prepare Food Processor Pie Crust. Divide dough in half and form 2 discs. Wrap in plastic wrap and refrigerate for 30 minutes
Heat oven to 400°F.
Roll one dough disc and fit into a 9-inch pie pan. Trim edge.
In a large bowl, combine confectioners’ sugar, cornstarch, cinnamon, salt and ginger.
Add peaches, lemon juice and vanilla extract. Stir until peaches are coated with cornstarch mixture. Spoon into prepared crust.
Roll second dough disc to form top crust. Turn edge of top crust under edge of bottom crust to seal, then flute the edge. Cut 6 (2-inch) slits in top crust. Brush crust with milk and sprinkle with coarse sugar.
Bake 50 to 55 minutes or until crust is brown and filling is bubbling. Cool on wire rack. Refrigerate any leftovers.
Everyone loves pumpkin pie, and who can blame them? It’s a traditional fall/winter dessert perfect for holidays like Thanksgiving because, well, what else are you going to do with all those leftover Halloween decorations?
Hamilton Beach
Of course, you don’t have to carve an actual pumpkin to make pumpkin pie (canned pumpkin is readily available in every store this time of year). We do, however, have a simple method of making fresh, homemade pumpkin puree using a slow cooker and food processor. If you have the time, our test kitchen recommends trying it out. If not, no one will know and we certainly won’t tell.
Instead of the classic pumpkin pie, this recipe is for a cheesecake. Rich and decadent like a typical cheesecake, but with all the flavour and autumn spice of traditional pumpkin pie. And we think the gingersnap crust is what will really make this dessert your new fall favourite.
The best thing about making a cheesecake (other than eating it) is you can bake it a day or two ahead of time. After it’s done, the cheesecake can be stored in the refrigerator until you’re ready to serve it so you can spend the day cooking the main course without worrying about dessert. We recommend letting it chill at least 4 hours.
After you’ve tried this pumpkin pie cheesecake, we’d love to hear from you. Which do you prefer – pumpkin pie or pumpkin cheesecake? Let us know in the comments below.
Preheat oven to 350°F or 325ºF for dark or nonstick coated pan. Place oven rack on low position.
In medium bowl, combine cookie crumbs and sugar. Add butter and stir until blended.
Press crumb mixture in bottom and up sides of a 9-inch springform pan.
Bake 12 minutes. Set aside to cool.
In large mixing bowl with electric mixer on medium, blend cream cheese and sugars until smooth.
Add pumpkin, spice, vanilla extract and salt. Beat until blended.
Add eggs one at a time, beating just until blended.
Pour pumpkin mixture into crumb crust.
Bake 45 minutes or until about 3 inches in center is jiggly.
Remove from oven and let cool completely. Use a knife to loosen cheesecake from sides of pan. Cover with plastic wrap and let chill for 4 hours or overnight.
Serve cheesecake with whipped cream. Dust lightly with freshly grated nutmeg if desired.
If you’re craving apple pie but don’t have the time to make one from scratch, put away the pie dish and satisfy your craving with these easy-to-make bites. They are done in about 20 minutes and are a tasty after-school snack, party dessert, or tailgate treat.
Using the SmartChop® Food Chopper or a food processor fitted with the chopping/mixing blade, coarsely chop apples (we used granny smith, but use whatever looks best at the grocery store or the cream of your apple-picking crop). With the SmartChop® attachment, the apples pass through holes as they’re chopped and fall into the bowl preventing them from over-processing and turning to mush. Use these perfectly chopped apples in the filling for your bites.
In a bowl, combine apples, cream cheese, confectioner’s sugar, cinnamon, and nutmeg. Then unroll store-bought crescent roll dough (see – super easy) and separate into triangles.
Spread a thin layer of caramel sauce on each triangle then spoon about 2 teaspoons of the the apple mixture on top. Roll (starting from the winder end of the triangle) into a crescent shape and place on a parchment-lined baking sheet. Get the kids involved and let them roll while you prep the next piece of dough.
Bake for 15 to 20 minutes at 375 degrees, until they are golden brown.
We drizzled extra caramel sauce on top before taking a bite, but you could top them with confectioner’s sugar or even a scoop of cinnamon ice cream.
Whenever you’re in need of a quick dessert (or dare we say breakfast) recipe this fall, keep these easy apple pie bites in mind and bring the orchard to your table in under 30 mins.
Heat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
Using a food chopper or food processor fitted with chopping/mixing blade, coarsely chop apples.
In a large bowl, combine chopped apples, cream cheese, confectioners’ sugar, cinnamon and nutmeg.
Unroll dough onto a cutting board and separate into triangles. Spread a thin layer of caramel sauce on each triangle.
Spoon about 2 teaspoons apple mixture evenly on each triangle. Starting from the wider end, roll into a crescent shape. Place on parchment-lined baking sheet.
Bake for 15 to 20 minutes or until brown and crisp. Cool 5 minutes. Drizzle with additional caramel sauce before serving.
