Sticky Toffee Muffins with Ginger Snap Crumble

 What a great festive treat.  I love the smell of Gingerbread baking and this recipe does not disappoint!  The dates make it moist and sweet.

MUFFINS
Nonstick cooking spray
1 cup (250 mL) dates, packed
½ cup (125 mL) currants
1 ¼ cups (310 mL) water
1 tbsp (15 mL) baking soda
¼ cup (60 mL) unsalted butter, soft
¾ cup (175 mL) dark brown sugar
1 egg
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt

TOFFEE SAUCE
1 cup (250 mL) dark brown sugar
½ cup (125 mL) unsalted butter
1 cup (250 mL) 35% cream
10 gingersnap cookies

1 Preheat oven to 350 °F (180 °C). Generously grease a 12 cup muffin tin with cooking spray.

2 In a large saucepan, bring dates, currants and water to a boil on medium high; reduce heat to low and simmer for 5 minutes. Take off heat; add baking soda and stir. Set aside.

3 In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar until pale and fluffy, about 3 minutes. Add egg and vanilla; mix until well combined. Set aside. In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture in 3 additions alternating with the date mixture; mixing between additions until just combined.

4 For large muffins, divide batter between 9 of the cups using ½ cup (125 mL) of batter for each. For smaller size, divide evenly between 12 cups, filling about three-quarters full. Bake in centre of oven for 20 to 25 minutes or until a skewer inserted in centre comes out clean. Let cool 5 minutes.

5 Meanwhile, make the sauce. Bring the sugar, butter and cream to a boil in a large saucepan over medium heat. Simmer for 5 minutes, keeping a close watch, as it can boil over quickly. Remove from heat; reserve. Place the ginger snap cookies in a resealable plastic bag and smash with a rolling pin or the bottom of a sturdy glass until crushed into small chunks; reserve.

6 Line a baking tray with parchment. Remove muffins from pan and dip tops into toffee sauce. If the sauce has thickened too much, warm it slightly. Place on prepared tray and sprinkle with crushed ginger snap chunks. Serve warm or at room temperature. The muffins will keep for 3 days in an airtight container or frozen for up to 3 weeks.

Makes 9 to 12 muffins

Ginger Basque Cheesecake

 This is moist and I loved the Ginger flavour for it, perfect for your holidays.

1 3/4 cups (425 mL) whipping cream
2 tbsp (30 mL) finely grated ginger
1 tbsp (15 mL) finely grated lemon zest
1/4 cup (60 mL) all-purpose flour
1 tsp (5 mL) dried ginger
Softened butter for greasing pan
3 1/2 blocks (each 250 g) Philadelphia-style cream cheese, at room temperature
1 1/2 cups (375 mL) sugar
5 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tsp (5 mL) pure vanilla extract
1/2 tsp (2 mL) fine sea salt

1. In a medium mixing bowl, whisk cream, grated ginger and lemon zest. Let stand 30 minutes. Pass through a fine sieve into a bowl, pressing on solids. Discard solids and set cream aside.
 
2. Sift flour and dried ginger into a small bowl. Set aside.  
 
3. Preheat oven to 400°F (204°C).
 
4. Butter a 10-inch (25-cm) springform pan. (Butter helps parchment stick to pan.) Line bottom with one 12 x 16-inch (30 x 40 cm) sheet of parchment paper, pleating to fit in pan. Dab parchment with butter. Lay another parchment sheet on top on a diagonal so it covers inside of pan and there are 1 to 2 inches (2.5 to 5 cm) of overhang. (Dab with butter to help sheets stick to each other.) Place pan on a parchment-lined baking sheet.
 
5. In bowl of a stand mixer fitted with paddle, beat cream cheese and sugar on medium-low speed until smooth and sugar has dissolved, stopping to scrape down bowl once, about 2 minutes. Raise speed to medium. Add eggs one at a time, waiting until the previous one is incorporated before adding next. Add yolks and mix until combined. Reduce speed to medium-low. Add reserved infused cream, vanilla and salt. Mix until combined, about 30 seconds. Stop and scrape down bowl. Sprinkle flour mixture over batter. Mix on low until combined, about 30 seconds. Pass through fine sieve into a large mixing bowl to remove any lumps. Transfer batter to prepared pan.
 
6. Bake on middle rack until puffed and top is evenly brown, but the centre is still jiggly, 55 to 60 minutes. Remove from oven. When cool enough to handle, transfer cake to a cooling rack. Cool completely. Cover and refrigerate at least 2 hours and up to 3 days before serving.
 
7. Remove outer ring of pan. Grabbing parchment, lift cake out of pan bottom and carefully place on serving platter. For a rustic presentation, cut it right on parchment paper. For a neater look, cut away parchment using the tip of a sharp paring knife. Cut slices with a sharp knife run under hot water, wiping clean between cuts.

Serves 12

Peppered Wreath Cookies

 I love the spicy kick that black pepper gives these cookies.  They will be a big hit over the holidays!

From Food and Drink Holiday 2022

2 3/4 cups (675 mL) all-purpose flour, plus extra for dusting
1/2 tsp (2 mL) freshly ground black pepper
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) ground cloves
1 cup (250 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
1/4 cup (60 mL) light brown sugar, lightly packed
1 large egg
1/2 tsp (2 mL) pure vanilla extract
2 cups (500 mL) icing sugar
3 tbsp (45 mL) whole milk
White nonpareils or sprinkles (optional)

1. Combine flour with pepper, salt and spices in a small bowl. Set aside.
 
2. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium speed until smooth, 1 minute. Stop and scrape down sides of bowl. With machine on medium-low, add egg and vanilla, and mix until almost combined. Gradually add flour mixture and mix until dough comes together. Divide dough in half and shape into discs. Wrap in plastic and refrigerate 1 hour.
 
3. Arrange racks in top and bottom thirds of oven. Preheat to 350°F (177°C). Line two baking sheets with parchment.
 
4. Lightly flour work surface. Working with one disc at a time, roll out dough to 1/4 inch (5 mm) thick. Using a 2 3/4-inch (7-cm) scalloped-edge cutter, cut into rounds. Using a 1 1/2-inch (4-cm) scalloped-edge cutter, cut out centres of each round. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Refrigerate 20 minutes. Gather and re-roll scraps then cut out more wreaths, repeating until dough is used up.
 
5. Bake in the top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 14 to 16 minutes. Let cool on baking sheets 5 minutes then transfer to a rack and cool completely.
 
6. Whisk icing sugar and milk in a small bowl until smooth. Using an offset spatula, spread evenly over cookies, pushing to edges. Transfer to rack and immediately sprinkle with nonpareils, if using. Let stand until dry to the touch, at least 20 minutes. (Cookies will keep at room temperature in an airtight container up to 5 days.)

Makes 36 cookies

Festive Rum Cream

 This is a great drink for a holiday get together.  I used milk instead of cream to make it a bit lighter but go for the cream if you want a little more decadence.

1 cup spiced rum

1 cup sweetened condensed milk

1/2 cup milk or cream

1 tsp allspice

1/2 cup chilled coffee

2 tbsp chocolate sauce

1/2 tsp vanilla extract

1 cinnamon stick

Add all ingredients to a large mason jar, close lid and shake well to mix.  It will keep well in the fridge for up to 2 weeks.

Makes about 5 servings

Chocolate Peppermint Cookies

 Very chocolatey!

COOKIE

1 3/4 cups all purpose flour

1/3 cup unsweetened cocoa powder

1/2 tsp salt

1/4 tsp baking powder

1 3/4 sticks unsalted butter at room temperature

1 cup sugar

1 large egg yolk

1 tsp pure vanilla extract

3/4 tsp pure peppermint extract

ICING

4 OZ semisweet chocolate, chopped

2 tbsp heavy cream

1 tbsp unsalted butter

Crushed peppermint candies for topping

1. Make the cookies.  Whisk the flour, cocoa powder, salt and baking powder in a medium bowl.  Beat the butter and sugar in a large bowl with a mixer on medium high speed until light and fluffy, 3 to 4 minutes.  Beat in the egg yolk and vanilla and peppermint extracts, about 30 seconds.  Reduce the mixer speed to low; beat in the flour mixture until just combined.  Pat the dough into a rectangle and place between 2 sheets of parchment paper.  Roll out into an 8 x 13 inch rectangle, about 1/4 inch thick.  Refrigerate until firm, at least 1 hour.
2. Position racks in the upper and lower thirds of the oven, preheat to 350F.  Line 2 baking sheets with parchment paper.  Cut the dough into 1 x 2 1/2 inch rectangles.  Arrange 1 inch apart on the prepared pans.
3. Bake, switching the pans halfway through, until the cookies are set around the edges, 18 minutes.  Let cool 10 minutes on the pans, then transfer to racks to cool completely.
4. Make the icing:  Melt the chocolate wtht he heavy cream and butter in a medium heatproof bowl set over a small saucepan of simmering water, stirring.  Remove the bowl from the pan and let cool 5 minutes.  Spread on the cookies.  Sprinkle with peppermint candies. 

Gingerbread Smash

 I love gingerbread so I really liked this spicy drink.  

GINGERBREAD INFUSED GIN

1 cup gin
1/3 cup light brown sugar
2 tsp grated ginger
6 cloves

3 cardamom pods

2 cinnamon sticks

1/2 tsp freshly grated nutmeg

COCKTAIL

1 1/2 oz gingerbread infused gin

1 oz Aperol

1/2 oz freshly squeezed lemon juice

Splash of ginger beer

1.  For the gingerbread infused gin, in a glass jar with a lid, add all ingredients and shake to combine.  Let stand for a minimum of 48 hours to allow the flavours to infuse.  The longer it sits, the stronger the flavour will be.  Strain mixture and place liquid back in a jar until ready to use.

Add gin, Aperol and lemon juice to an ice filled cocktail shaker.  Shake well for 1 minute.  Strain into a chilled glass.  Top with a splash of ginger beer.

Cranberry White Russian

 A cranberry twist to a classic.  I found this in the Food and Drink Holiday 2022 magazine.  While it takes a bit of preparation because you have to make the cranberry simple syrup it is worth it.

CRANBERRY SIMPLE SYRUP

1/2 cup water

1/2 cup sugar

1/2 cup cranberries fresh or frozen

COCKTAIL

1 oz vodka

3/4 oz coffee liqueur

1/2 oz cranberry simple syrup

melted white chocolate for garnish

1 oz Irish Cream Liqueur (I used PJs)

1 oz cream or milk

• For the cranberry syrup, in a saucepan over medium heat, add the water, sugar and cranberries.  Stir to combine.  Bring to a gentle simmer and continue stirring until sugar is fully dissolved.  Remove from heat and let stand 30 minutes.  Strain mixture and store in a lidded glass jar until ready to use or up to 2 weeks.
• Add vodka, cold brew and cranberry simple syrup to an ice filled cocktail shaker.  Shake well for 1 minute.  Strain into a chilled glass rimmed with white chocolate.  Add the Irish cream and milk.

Makes 1 cocktail

Chocolate Biscuit Gateau

I remember my mother making something similar to this at Christmas.  This is a great treat to make with kids!

225 g (8 oz) plain chocolate

225 g (8 oz) butter

2 eggs, beaten

25 g 1 oz caster sugar

225 g (8 oz) digestive biscuits

To Decorate

75 ml (3 oz) whipping cream

Glace Cherries

Walnut Halves

• Grease a 6 inch cake tin with a detachable base.  
• Break up chocolate and put in a bowl over saucepan of simmering water to melt.
• Melt butter gently in another pan.  
• Beat eggs with sugar in a bowl. 
• Pour in melted butter in a steady stream, beating continuously.  Now blend in melted chocolate.  
• Break up digestive biscuits into small pieces; fold into chocolate.  
• Turn mixture into cake tin; chill overnight in the refrigerator.
• To serve stand cake tin on a canister at least 5 cm smaller than the base of the tin.  Push the tin carefully down onto the table, leaving the base with the cake on the canister. 
• Slide it onto a serving plate and decorate with piped whipped cream, cherries and walnut halves.

**use unsalted butter and bitter sweet chocolate

Bruleed White Chocolate Eggnog

A very rich and velvety eggnog.  Perfect for Christmas.

4 fresh pasteurized eggs
1/2 cup sugar, divided
1 cup whipping
1 1/2 cups milk
1/4 cup Calvados
1/4 cup Baileys Vanilla Cinnamon
Freshly grated nutmeg for garnishing

• Carefully separate yolks and whites into separate bowls.
• Place egg yolks in a large bowl.  Add 1/4 cup sugar.  Whisk until pale.
• Pour cream and milk into a large saucepan.  Set over medium heat until warm and steaming.  Slowly whisk about half of cream mixture into egg mixture, then whisk that mixture into cream mixture in saucepan.  Set over medium heat.  
• Cook, stirring frequently for 1 to 3 minutes until mixture coats back of a spoon or first bubble pops.  Strain into a large bowl or container, then cool completely.  Slowly whisk in Calvados then Baileys.  Refrigerate for about 1 hour until chilled.
• When yolk-Calvados mixture is chilled, beat egg whites with remaining sugar until soft peaks form when beaters are lifted.  Whisk egg white mixture into cooled egg yolk and Calvados mixture.  Refrigerate until chilled.  If making ahead, eggnog will keep well, covered and refrigerated for up to 2 days.
• Just before serving, stir eggnog.  Pour into heat proof glasses.  Using a torch, lightly brûlée tops of each drink until fragrant.  Sprinkle with freshly grated nutmeg.

Spiced Rum Flip

A really delicious holiday drink.  From Food and Drink Holiday 2014.

To a cocktail shaker filled with ice, add 1 1/2 oz spiced rum, 1 whole egg, 1 oz cream, 1/4 oz to 1/2 oz maple syrup.  Shake hard until frothy.  Strain into a compete glass and add a dusting of nutmeg.

Pecan Shortbreads with Cream Cheese Filling

These are a rich accompaniment to any dinner party.  They would go nicely with a glass of red wine!
Adapted from Food and Drink Holiday 2015.

COOKIES
1 1/3 cups all purpose flour
1/2 tsp salt
3/4 cup unsalted butter, at room temperature
1/3 cup sifted icing sugar
1/2 cup chopped pecans

CREAM CHEESE FILLING
250 g Cream Cheese, at room temperature
1/2 cup finely crumbled Goat Cheese

1. Preheat oven to 300 F.
2. Place oven racks in the top and bottom third of the oven.  Line 2 large baking sheets with parchment.
3. In a bowl, stir flour with salt.  In a larger bowl, beat butter until very creamy, about 2 minutes.  Use a wooden spoon to gradually stir in flour mixture, followed by the nuts, using floured hands to knead in the last of the flour and nuts.  Gather dough into a ball.
4. Cut dough in half and place 1 piece on a flour-dusted work surface.  Form into a disc.  Using a floured rolling pin, roll to 1/4 inch thickness.  If it becomes sticky, dust rolling pin and the work surface with flour.  Cut out cookies using a 1 1/2 to 2 inch cookie cutter.  Place on parchment covered sheets, about 1 inch apart.  Gather dough left after cutting, roll out and cut into cookies.  Repeat with remaining half of dough.  
5. Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies are firm, from 15 to 17 minutes.  You do not want them to brown.  Leave on sheets 5 minutes, then transfer to a rack to cool.  Stored in a sealed container at room temperature, they’ll keep well for at least a week.
6. To make filling, pulse cream cheese and goat cheese in a food processor until blended and creamy.  If making ahead, cover and refrigerate up to a week.  Bring to room temperature before spreading over half the cookies, using about 1 tbsp on each.  Then add a cookie on top.  Ti’s best to make these no more than about an hour before the party since the filled cookies soften as they sit.

Makes about 18 filled sandwich cookies.

European Spice Cookies

An old fashioned gingerbread cookie, thin, dark and spicy.  These don’t need to be iced but a small amount of royal icing can make them look festive.  From Food and Drink Holiday 2014.

1 1/2 cups all purpose flour
1 1/4 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp cloves
1/4 tsp finely ground black pepper
1/4 tsp salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup fancy molasses
1/2 tsp vanilla

ROYAL ICING
2 cups icing sugar
1 tbsp meringue powder
1 tbsp lemon juice
1 to 2 tbsp water
Gel food colour if desired

1. Combine flour, baking soda, cinnamon, ginger, cloves, pepper and salt in a bowl.
2. Beat together butter, sugar, molasses and vanilla until smooth.  Add flour mixture and beat until well combined (dough will be soft and slightly sticky.) Divide dough into 2 pieces, wrap well in plastic and chill for 1 hour or until dough has firmed up.  Working with 1 piece at a time, roll dough out on a lightly floured piece of parchment paper with a floured rolling pin to about 1/16 inch thick.  Transfer sheets of rolled dough to fridge or freezer for 1 hour to firm up again.
3. Preheat oven to 375F.
4. Working with 1 sheet of dough at a time, use cookie cutters to cut into desired shapes and transfer to a parchment lined baking sheet.  Gather, chill and re roll scraps as desired.
5. Bake for 6 to 7 minutes or until cookies are dry to the touch and slightly darker at the edges (don’t over bake or they will get hard). Let cool on baking sheet 5 minutes then transfer to a rack to cool completely.
6. Combine icing sugar and meringue powder in a bowl.  Whisk in lemon juice and enough water to make a thick icing.  Stir in food colour if desired.  Transfer to a piping bag with a fine round tip.  Decorate cookies as desired.

Makes about 36 cookies, depending on size.

Chocolate Chunk Drops

Shortbread and chocolate, doesn't get much better than this!

2 cups butter, softened
1 cup granulated sugar
3 1/4 cups all purpose flour
1/2 cup cornstarch
1 1/2 cups coarsely chopped milk or semi sweet chocolate
Icing sugar for dusting

1. Preheat oven to 300F.  Line baking sheets with parchment paper.
2. Cream butter in a large bowl of an electric mixer on medium high speed until sugar is completely combined, about 2 - 3 minutes.
3. Combine flour and cornstarch in a separate large bowl.  Add to butter mixture on low speed until well combined.  Add chocolate chunks.
4. Place dough by 1 heaping tbsp 2" apart on prepared baking sheet.
5. Bake in preheated oven, 25-30 minutes.  Cool on wire cooling rack.
6. Dust cooled cookies with icing sugar.

Candy Cane Shortbread Bars

Festive and easy to make.  A really nice shortbread that is dressed up with candy canes and chocolate.

SHORTBREAD
2 cups butter, softened
1 cup granulated sugar
3 1/4 cup all purpose flour
1/2 cup cornstarch

TOPPING
2 cups semi sweet, milk or white chocolate chips
1/3 cup chopped candy canes or peppermint candies

1. Preheat oven to 300F.  Grease a 10" x 15" baking pan and line with parchment paper, overlapping two sides for easy removal.
2. SHORTBREAD:  Cream butter in a large bowl of an electric mixer on medium high speed until very light in texture, about 5 minutes.  Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
3. Combine flour and cornstarch in a separate large bowl.  Add to butter mixture on low speed until well combined.
4. Press dough evenly into prepared pan.  Bake in preheated oven, 45 to 50 minutes.
5. TOPPING:  As soon as shortbread is removed from oven, immediately sprinkle chocolate chips over hot crust.  Wait 10 minutes for chocolate to melt and spread evenly over curst.  Sprinkle with chopped candies.
6. Refrigerate until chocolate has set.  Cut into 1" x 2" bars.

Pecan Pumpkin Cheesecake

A nice holiday treat and a change from the traditional pumpkin pie.  From Food and Drink 2003

1/2 cup melted unsalted butter
1 1/2 cups graham cracker crumbs
2 tbsp brown sugar
1/3 cup ground pecans or other nut
2 tbsp unsalted butter, at room temperature
1 1/2 cups cream cheese, at room temperature
3/4 cup brown sugar
1 cup pureed cooked pumpkin, fresh or canned
3 eggs
1 cup sour cream
3 tbsp all purpose flour
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup whipping cream
1 tsp sugar
candied pecans

1. Line base and sides of a 9 inch springform pan with parchment paper and brush sides with 2 tbsp melted butter.
2. Stir together graham cracker crumbs, sugar, pecans and remaining melted butter.  Mix together and pat into bottom and sides of prepared pan.  Chill crust in refrigerator while preparing filling.
3. Preheat oven to 350F.
4. In a large bowl or a food processor, cream butter and cream cheese together.  Scrape down sides, add sugar and beat until light and fluffy.  Scrape sides again and beat in pumpkin.
5. Add eggs one at a time, beating well after each addition.  Beat in sour cream, flour, vanilla, lemon zest and juice.
6. Pour filling into chilled base.  Bake cake in centre of oven for 1 hour.  Leave oven door ajar, turn off heat, and let cake sit in oven for 1 hour.  Chill and remove from pan.
7. Whip cream until soft peaks form then beat in sugar.  Pipe or dollop 10 rosettes of whipped cream around the top edge of the cheesecake.  Top each rosette with a candied pecan.  Place remaining pecans around the top of the cake if desired.

Chocolate Cranberry Scones

A festive twist to the usual scone.

2 1/4 cups cake and pastry flour
3 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/3 cup cold butter, cubed
4 squares semi sweet chocolate, coarsely chopped
1/2 cup dried cranberries or cherries
3/4 cup milk
1 tbsp brown sugar
2 squares white chocolate

1. Preheat oven to 400F.  Combine flour, sugar, baking powder and salt.  Use pastry blender or two knives to cut butter into dry mixture until crumbly.  Stir in semi-sweet chocolate and cranberries.
2. Make a well in dry ingredients; add milk and stir with fork until ragged dough forms.  Turn out onto work surface and knead just until ragged bits are incorporated into dough.  Gently pat dough into 3/4 inch thick disc.  Use 2.5 in cutter to cut out scones.  Place on unbuttered baking sheet.
3. Sprinkle tops evenly with brown sugar.  Bake in preheated oven for 12 to 15 minutes or until golden on the bottom; broil for 45 seconds or until top is golden.  Let cool on wire rack.  Microwave white chocolate on medium for about 1 minute.  Stir until smooth.  Drizzle over cooled scones.

Makes 12 scones

Brandy Alexander

This is apparently a traditional Christmas Eve drink - I think I just found a new tradition.

1 1/2 oz brandy
1/2 oz white creme de cacao
2 oz 10% cream

GARNISH
freshly grated nutmeg

Shake brandy, creme de cacao and cream with ice and strain into a cocktail glass.  Grate nutmeg on top.

White Chocolate Cardamom Mousse

Superbly rich dessert with a sweetness that is tempered with the cardamom.  Add some seasonal fresh fruit on the side for change.  Something about this recipe screams Christmas.

2 cups whipping cream, divided
10 oz (300g) white chocolate
2 tsp ground cardamom
3 eggs, separated
pinch salt
2 tbsp granulated sugar

1. Place 1/4 cup whipping cream in a small heavy pot.  Bring to boil on medium heat.  Immediately remove from heat and stir in chocolate.  Stir until chocolate is melted and the mixture looks like a thick cream.  Reserve.
2. In a separate pot, heat 1 cup whipping cream and cardamom until simmering.  Set aside.
3. With an electric mixer, beat egg yolks, in a bowl, until thick and lemon coloured.  Whisk in warm cardamom cream.  Return mixture to pot.  Cook, on medium low heat, stirring constantly until mixture coats the back of a spoon, about 2minutes.  Remove from heat and beat in reserved chocolate cream until smooth.  Cool completely.
4. With an electric mixer beat remaining 3/4 cup whipping cream until it holds soft peaks.  Fold into cooled chocolate mixture. 
5. In a separate bowl, with clean beaters, beat egg whites and salt until soft peaks form.  Slowly beat in sugar until mixture is thick and glossy.  Stir one quarter of whites into chocolate mixture then fold in remaining whites.  Pour into a bowl or separate serving dishes and refrigerate until ready to serve, about 4 hours.  Decorate with dark chocolate shavings or leaves of dark chocolate and serve with fruit if desired.

Neapolitan Cookies

Just continuing with my Christmas in July theme, these are easy, colourful and good!

2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
1 egg
1 tsp vanilla
***
1/2 tsp almond extract
5 drops red food colouring
1/2 cup finely chopped walnuts
1 square unsweetened chocolate, melted and cooled to room temperature

1. In a smal mixing bowl stir together flour, baking powder and salt; set the mixture aside.
2. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add sugar and beat till fluffy.  Add egg and vanilla; beat just till combined.  Slowly add the flour mixture, beating on medium speed about 3 minutes or till combined.
3. Line a 9 x 5 x 3 inch loaf pan with waxed paper, allowing the ends of the paper to hang over the sides of the pan; set aside.  Divide the dough into 3 portions.  To one portion of the dough, stir in the almond extract and red food colouring; pat onto the bottom of the pan.  To another third of the dough, stir in chopped nuts; pat evenly over pink dough in pan.  To the remaining third of the dough stir in melted chocolate; pat evenly onto nut dough.  Cover and chill at least 4 hours or till dough is firm enough to slice.
4. Lift the waxed paper to remove the chilled dough from the pan; remove the waxed paper.  Cut the dough in half lengthwise, then slice each half crosswise into 1/8 to 1/4 inch thick slices.  Arrange the slices about 1 inch apart on an ungreased cookie sheet. (A stone one if you have it)
5. Bake in a 350 oven for 10 to 12 minutes or till edges are firm and light brown.  Cool on cookie sheet for 1 minute.  Transfer cookies to a wire rack to cool completely.  Makes 72 to 84 cookies.

Egg Nog Cookies

Another seasonal favourite, you can make these anytime though - just substitute the eggnog with milk.

2 cups all purpose flour
1 cup sugar
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg or cardamom
2/3 cup butter
1 slightly beaten egg
1/4 cup eggnog
1/2 cup finely crushed butterscotch or rum flavoured hard candies

1 recipe Eggnog Glaze
Yellow Coloured sugar

* In a large mixing bowl stir together flour, sugar, baking powder, salt and nutmeg or cardamom.  Cut in butter till pieces are the size of small peas.  Make a well in the centre.  Combine egg and eggnog; add all at once to dry mixture.  Stir till moistened.  Cover and chill dough about 2 hours or till firm enough to handle.

* Line a cookie sheet with foil; set aside.  On a well floured surface roll dough to 1/4 inch thickness.  Using cookie cutters, cut into desired shapes, rerolling trimmings as necessary.  Cut small shaped holes inside the shapes, rerolling trimmings.  Place cookie shapes with holes in centres about 1 inch apart on the foil lined cookie sheet.  Sprinkle crushed candies into the holes.

* Bake in a 375F oven for 10 to 12 minutes or till edges are firm and light brown.  Cool on the cookie sheet for 5 minutes.  Carefully transfer the cokies on the foil to a wire rack to cool completely.
When cookies are cool, carefully peel the foil from bottoms of cookies.  Spread the cookie tops with Eggnog Glaze.  If desired, sprinkle with coloured sugar.  Makes about 24 cookies

Eggnog Glaze
In a small mixing bowl stir together 3 cups sifted powdered sugar, 1/4 tsp rum extract, and enough eggnog (2 to 3 tbsp) to make a glaze of spreading consistency.