Poached Pears with Chocolate Hazelnut Crumbs

Yes, it as good as it sounds! I gotta say i´ve never tried this and all the credit has to go to Sukaina from Sips and Spoonsfuls. Hats off to her cuz shes just plain genius. The only little thing I added from her recipe was Grand Marnier Liqueur for a little kick. Hope you enjoy this as much as i did!


– 1 ½ cup all purpose flour
– ¾ cup sugar (i used brown sugar)
– 120 gms Earth Balance vegan butter, room temperature
– 120 gms dark chocolate, chopped (for vegan use vegan chocolate)
– 3 tbs cocoa powder
– 4 tbs coffee powder
– ½ cup hazel nuts, chopped
– 5 pears
– mixture of whole spices such as 1 cinnamon, 1 star anise and 3 cloves
–  Grand Marnier Liqueur


– Preheat the oven to 200 degrees.
– Peel the pears but leave the stalks intact. Put the pears into a pan with the Gran Marnier Liqueur,  1 tbs coffee and your spice mixture.
– Add enough water so that they are fully immersed. Boil on medium heat until a skewer can easily pierce the pears (about 30 minutes).
– Set the pears aside on a cooling rack.
 – Mix all the rest of the ingredients together so that it resembles breadcrumbs.
– Take 5 ramekins and place a poached pear into each one. Fill the ramekins all the way to the top with the crumble mixture. Pat down gently.
– Bake in the oven for approximately 30 minutes. Serve immediately.**i garnished it with melted chocolateESTASI

 Sí, es tan bueno como suena! Tengo que decir que nunca habia probado las peras de esta forma  y todo el crédito tiene que ir a Sukaina de Sips y Spoonsfuls. Le rindo el sombrero porque es una genia. La única cosita que le agregué a su receta fue licor Grand Marnier para darle un toque más rico. Espero que lo disfruten tanto como yo lo hice. Buen Provecho!
– 1 ½ taza de harina
– ¾ taza de azúcar (yo usé azúcar morena)
– 120 gramos de mantequilla amarilla, a temperatura ambiente
– 120 gramos de chocolate negro, en trozos
– 3 cucharadas de cacao en polvo
– 4 cucharadas de café en polvo
– ½ taza de avellanas, picado
– 5 peras
– Mezcla de especias enteras, tales como 1 canela, anís  y 3 dientes de clavo de olor
-Licor Grand Marnier
– Precalentar el horno a 200 grados.
– Pelar las peras, pero dejan los tallos intactos. Poner las peras en una sartén con el  Gran Marnier, 1 cucharada de café y su mezcla de especias.
– Añadir agua suficiente para que estén totalmente sumergidos. Hervir a fuego medio hasta que un palillo puede perforar fácilmente las peras (unos 30 minutos).
– Establecer las peras a un lado en una rejilla para enfriar.
– Mezclar todo el resto de los ingredientes juntos de modo que se asemeja a migas de pan.
– Tome 5 moldes y colocar una pera cocida en cada uno. Llenar los moldes hasta el final a la parte superior con la mezcla de migajas.
– Cocinar en el horno durante unos 30 minutos. Sirva inmediatamente.

Homemade Trail Mix

The first time i tried this vegan thing people were fixated in asking me where did i get my protein and ts ohh so annoying.I think everyone that carries a vegan lifestyle is asked that question. You gotta understand folks, animal meat is not the ONLY way to get protein. Dont get me wrong, i enjoy my meat but i  understand there are healthier (sometimes tastier) ways to get your protein intake. If you are working out, lifting, running or doing the Insanity program (love you Shaun T) like me you will get hungry. ALL THE TIME. This homemade “trail mix” will give you that boost you need. You can include it in your smoothies or just as a tasty snack. Hope you enjoy it.
ps. remember to mix all these ingredients in a bowl


Dry Edamame
– 2 cups frozen shelled edamame, thawed
– 2 teaspoons olive oil
– Salt

– Preheat the oven to 450 degrees F.
– In a bowl, toss the edamame with the oil and season with salt. Transfer the edamame to a baking sheet. Bake for 12 to 15 minutes. Remove from the oven and cool.Dried Cranberries
– 1 bag fresh cranberries
– 1 to 3 Tbsp sugar or light corn syrup (optional)
– Parchment paper

– Put the cranberries into a colander and rinse well, then dump out onto a paper towel covered surface to dry and sort.
– Fill a large pot about 3/4 full with water and bring to a boil.
– Add the cranberries and watch closely as their skins pop and stir frequently, until each one breaks open because any left whole won’t dry very well.
– Pour the cranberries into a colander to drain and dry with paper towel and pat dry
– Preheat your oven to 200 degrees.
-Gently coat your cranberries with sugar or syrup
– Put the cranberries on parchment paper and spread out into a single layer.
– Turn the oven down to 150 degrees and put the cranberries in the oven.
– The drying time will be anywhere from 6 to 10 hours, depending on if you want them chewy or crunchy.
Ovens vary, so you want to check on the cranberries often.  Reduce the heat if you need to, or take them out earlier.  Watch them and stir them around occasionally so they dry evenly.
– Remove and allow the cranberries to cool completely.

Dry Pumpkin seeds
-1 pumpkin
– salt
– Olive oil

– To cut the pumpkin make a circle on top and cut it with a knife.
– Take out the seeds and rinse them in a colander to wash out all the pumpkin meat.
– Place the seeds in a medium pot. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.
–  Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil.
– Coat the seeds lightly with oil and spread on pan or sheat.
– Bake on the top rack of the oven until the seeds begin to brown, 5-20 minutes. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes.
– When lightly browned, remove the pan from the oven and let cool before eating.

Roasted Almonds
– 2 cups almonds
– salt (optional)


– Preheat oven to 350 degrees F.
– Spread nuts in one layer on ungreased shallow baking pan and lightly coat with salt if you want.
– Bake for 10 to 15 minutes, stirring occasionally, until golden.