Eggnog Eclairs

 I love homemade eclairs, they are sooo much better than store bought and really not that hard to make.  This recipe came from Food and Drink and makes a great holiday dessert

EGGNOG PASTRY CREAM
¾ cup (175 mL) granulated sugar
⅓ cup (80 mL) cornstarch
3 cups (750 mL) homogenized milk
6 large egg yolks
1 large egg
1 vanilla bean
¼ cup (60 mL) unsalted butter
1 tsp (5 mL) rum extract
¼ tsp (1 mL) each ground cloves and freshly ground nutmeg

CHOUX PASTRY
¾ cup (175 mL) water
¼ cup (60 mL) 2% milk
½ cup (125 mL) unsalted butter, cubed
Generous pinch each salt and freshly grated nutmeg
1 cup (250 mL) all-purpose flour
4 large eggs, at room temperature

CINNAMON-SUGAR SPRINKLE
¼ cup (60 mL) granulated or coarse sugar
1½ tsp (7 mL) ground cinnamon

1. To prepare eggnog pastry-cream filling, whisk sugar and cornstarch in a medium saucepan. Slowly whisk in milk. Whisk in yolks and whole egg until evenly mixed.

2. Using a small paring knife, carefully cut a small slit down side of vanilla bean. Run the blunt side of knife over bean, releasing the seeds. Add vanilla seeds to mixture. Set over medium heat, whisking frequently in order to avoid scrambling, until the first bubble pops, about 6 to 10 minutes. Whisk constantly towards the end. Remove to a heatproof surface. Using a sieve, immediately strain hot mixture into a bowl. Whisk in butter, rum extract, cloves and nutmeg. Cover surface with plastic wrap. Refrigerate until chilled slightly, preferably overnight.

3. Preheat oven to 425°F (220°C).

4. To prepare choux pastry, pour water and milk into a large saucepan. Add butter, salt and nutmeg. Set over medium heat. Heat until steaming and almost boiling but not boiling. Remove from heat. Add flour and immediately stir until smooth. Reduce heat to medium-low. Continue stirring constantly for 5 to 7 minutes until mixture begins to dry a little. Carefully turn into bowl of a stand mixer. Beat until mixture begins to cool. Beat in eggs 1 at a time, scraping down sides as needed. Beat until smooth.

5. To prepare cinnamon-sugar sprinkle, stir sugar with cinnamon in a small bowl using a fork. Set aside until ready to use.

6. Scrape choux pastry into piping bag, fitted with a ½-inch (1-cm) tip. Pipe 4-inch (10-cm) lines, about 1 inch (2.5 cm) wide onto 1 large or 2 small parchment-lined baking sheets. Generously sprinkle tops of piped choux pastry with cinnamon-sugar. If you prefer to ice éclairs, see TIP below.

7. Bake in centre of preheated oven for 12 minutes. Reduce heat to 300°F (150°C). Continue baking until bottoms are golden, tops are lightly golden and dry, about 30 more minutes. Remove sheet to a rack. Cool completely.

8. Cut into one side of each éclair without cutting all the way through. Spoon eggnog pastry cream into pastry bag. Pipe cream into cut éclairs. Arrange over a serving plate. Serve immediately.

Makes about 24 éclairs

Chocolate Hazelnut Bread Pudding

 Is it dessert or is it breakfast?  Whatever it is, it is delicious!!  I used Nutella for my Hazelnut spread and a good quality white bread.  This is very simple and is a great idea over the holidays from Food and Drink Magazine 

3 large eggs
½ cup (125 mL) whipping cream
1 ½ cups (375 mL) milk
¼ cup (60 mL) light brown sugar
¼ tsp (1 mL) salt
1 tsp (5 mL) vanilla
⅔ cup (150 mL) chocolate hazelnut spread
10 slices good-quality homestyle white sandwich bread, crusts removed
3 tbsp (45 mL) unsalted butter, soft ened, divided
¼ cup (60 mL) chopped toasted hazelnuts

1 Beat eggs in a medium bowl until uniform. Add whipping cream, milk, sugar, salt and vanilla and whisk until fully blended. Set aside.

2 Spread about 2 heaped tbsp (30 mL-plus) of chocolate hazelnut spread over each of 5 slices of bread. Top with remaining slices of bread. Spread top slices of each sandwich with softened butter (saving about 1 tbsp/15 mL) for baking dish).

3 Generously butter the inside of a 9 x 13-inch (23 x 33-cm) or similar volume baking dish.

4 Cut sandwiches into quarters on the diagonal and lay in baking dish (butter-side up) alternating rows of 1 to 3 triangles depending on shape of pan, leaning each row onto the one that came before. Drizzle egg mixture overtop moistening all of the bread. Let stand for 30 minutes at room temperature. Sprinkle with hazelnuts.

5 Heat oven to 350°F (180°C).

6 Bake bread pudding for 45 minutes or until liquid is absorbed, bread is crisp and lightly golden and bread in the centre is puff ed. Serve warm or at room temperature.

Serves 6 to 8

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

London Fog Tiramisu

 An elegant take on Tiramisu..  From Food and Drink Holiday 2022.

5 egg yolks
1/3 cup (80 mL) honey
1 vanilla bean
4 bags good-quality Earl Grey tea, preferably Davids
3 tbsp (45 mL) brandy
1 cup (250 mL) crème fraîche
1 cup (250 mL) mascarpone
1/2 tsp (2 mL) lemon zest
24 to 30 ladyfingers (or savoiardi in Italian)
1/3 cup (80 mL) grated white chocolate

1. In bowl of a stand mixer fitted with whisk attachment, place egg yolks and honey. Scrape the seeds of the vanilla bean into the bowl, reserving pod. Whisk on high until mixture  is pale, yellow and voluminous, about 6 minutes.
 
2. Place vanilla pod and tea bags in 1 cup (250 mL) boiling water. Steep 15 minutes. Strain into a shallow bowl and add brandy.
 
3. Transfer yolk mixture to a different bowl. Place crème fraîche in bowl of stand mixer (no need to wash bowl) and whip until its volume increases by one third, about 3 minutes. Add mascarpone and mix until just combined. Gently stir in yolk mixture. Add lemon zest and mix until combined.
 
4. Quickly dip both sides of a ladyfinger into tea mixture, being careful not to soak it, then place in an 8-inch (20-cm) square baking dish. Cover entire bottom of baking dish with a layer of dipped ladyfingers, breaking to fit as needed.
 
5. Spread half of mascarpone cream mixture in an even layer over ladyfingers. Dip remaining ladyfingers in tea mixture and make a second layer on top of cream. Spread remaining cream over ladyfingers. Refrigerate at least 3 hours or overnight.
 
6. When ready to serve, sprinkle white chocolate evenly overtop. Cut into slices and serve.

Serves 6 to 8

Pistachio Alexander

 This is a bit of a decadent drink, suited well as a dessert.  I had no idea where to get pistachio syrup so I resorted to Amazon and it was surprisingly good.  The pistachio syrup also worked well in other drinks and even as a flavouring in coffee so if you don't want to drink pistachio alexanders until you finish the syrup it is pretty versatile.  

In a cocktail shaker filled with ice, combine 1 oz cream, 1 oz pistachio syrup, 1/2 oz white creme de cacao and 1 1/4 oz amber rum.  Shake and strain into prepared glass and sprinkle a little crushed pistachio overtop

makes one cocktail

Gingerbread Snap Biscotti

 I love a Biscotti and this gingerbread biscotti is fantastic!  From Food and Drink Magazine

2 tbsp (30 mL) unsalted butter, softened
1/3 cup (80 mL) old-fashioned (dark) brown sugar
1 large egg, room temperature
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
1/2 tsp (2 mL) ground cloves
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) demerara sugar

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

2. In a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat butter and brown sugar on high speed until creamy. Beat in egg and vanilla.

3. In a separate bowl, mix together flour, baking powder, salt, ginger, cinnamon, allspice, cloves and nutmeg. Si­ flour mixture into the butter mixture and mix on low speed until well incorporated.

4. Transfer dough to a baking sheet and shape into an 8 x 2 1/2-inch (20 x 6 cm) log and flatten to 3/4 inch (2 cm) thick. Sprinkle with demerara sugar.

5. Bake for 30 minutes, until edges and bottom are golden. Remove from oven and let stand for 5 minutes. Cut log diagonally into 12 even pieces. Place slices cut-side up on parchment paper-lined pan and bake for an additional 12 minutes. Let cool completely before serving.

Serves 4 to 6

Chocolate Peanut Butter Stained Glass Bars

 A retro treat that requires no baking!

1/3 cup unsalted butter

2 cups semi-sweet chocolate chips, divided

1/3 cup creamy peanut butter

3 tbsp unsweetened cocoa powder

2 tsp pure vanilla extract

1/2 tsp kosher salt

1 bag (400 g) multicoloured miniature marshmallows, about 10 cups

1 cup salted peanuts, roughly chopped

2/3 cup flaked sweetened coconut

* Spray a 9 inch square pan with cooking spray, then line with parchment paper to reach 1 inch above edges

* Melt butter in a medium saucepan set over medium heat.  Cook, without stirring until light brown and slightly nutty, about 3 minutes.  Remove from heat and scrape up any browned bits with a wooden spoon.  Cool for 2 minutes

* Add 1/2 cup chocolate to butter and stir until melted.  Repeat with remaining chocolate chips in 2 stages.  Stir in peanut butter, cocoa, vanilla and salt until dissolved and smooth.  Cool completely about 20 minutes.  

* Place marshmallows and peanuts in a large mixing bowl.  Pour cooled chocolate mixture overtop and gently stir to coat; spread into prepared pan to fill each corner without smooth top.  Sprinkle with coconut if using.  

* Refrigerate for at least 3 hours, preferably overnight.

*Grabbing sides of parchment paper, remove bars and transfer to cutting board.  Cut into squares or slices  and store in an air tight container and refrigerate.

Gingerbread Cake

 

This is from Food and Drink Magazine, I made it out of season so I did not turn it into a tree, but the icing here is wonderful.  The Earl Grey infusion is really delicate and tastes wonderful

GINGERBREAD CAKE

1 cup (250 mL) hot strongly brewed
Earl Grey tea
2 tsp (10 mL) baking soda
2 cups (500 mL) all-purpose flour
­1/2 cup (125 mL) whole wheat flour
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) each ground nutmeg and salt
1 tsp (5 mL) baking powder
1/2 cup (125 mL or 1 stick) butter, softened
3/4 cup (175 mL) packed light brown sugar
3/4 cup (175 mL) fancy or cooking molasses
2 eggs, lightly beaten

EARL GREY BUTTERCREAM
­1/4 cup (60 mL) whipping cream
1 bag Earl Grey tea
1 1/2 cups (375 mL or 3 sticks) butter, softened
1 cup (250 mL) mascarpone, room temperature
­1/4 tsp (1 mL) salt
1/2 tsp (2 mL) vanilla extract
2 cups (500 mL) sifted icing sugar
1/4 cup (60 mL) sprinkles

1. For the cake, preheat the oven to 350°F (177°C). Butter and flour sides of a 9 x 13-inch (23 x 33 ­cm) baking dish. Line bottom with parchment paper.

2. Combine tea and baking soda in a bowl. In ­a separate large bowl, whisk together both flours, ginger, cinnamon, nutmeg, salt and baking powder. Set both mixtures aside.

3. Using an electric mixer at medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Reduce speed to low and beat in molasses, baking soda mixture and flour mixture. Add eggs and beat to incorporate. Scrape into prepared pan, level and bake on centre rack until tester comes out clean, 30 to 35 minutes. Let cool on a rack.

4. Remove cake to a board. Using a straight edge and a serrated knife, cut into desired tree shape using the full length of cake (reserve trimmings). Cut in half horizontally through the centre to form 2 equal layers; set aside.

5. For the buttercream, in a small pan, heat cream until steaming. Tear open tea bag and tip contents into the cream. Remove from heat, cover and let stand until cooled to room temperature.

6. Without straining, add cream mixture to a­ large mixing bowl along with butter, mascarpone and salt. Beat with an electric mixer on medium-high until fluffy, about 5 minutes. Beat in vanilla. Reduce speed to medium and add icing sugar, 1/4 cup (60 mL) at a time.

7. Arrange the bottom layer of cake on a platter; spread or pipe about one-third of buttercream overtop. Place the second cake layer overtop and, using another one-third of buttercream, spread or decoratively pipe top of the cake (use remaining buttercream to dress trimmings). Decorate with sprinkles and serve.

Serves 8 to 12

Orange Beer Spice Cake

I got this from Food and Drink Magazine, Holiday 2021.  I did use a regular pilsner beer instead of a stout and I thought it was still quite good.  

 SPICE CAKE

1 cup + 1 tbsp (250 + 15 mL) unsalted butter, melted, divided
2 cups + 1 tbsp (500 + 15 mL) all-purpose flour, divided
2 tsp (10 mL) baking powder
1 tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground cardamom
1/2 tsp (2 mL) salt
3/4 cup (175 mL) packed light brown sugar
3 large eggs
1 cup (250 mL) stout
1 cup (250 mL) molasses
1 tbsp (15 mL) finely grated fresh ginger
1/4 cup (60 mL) chopped mixed candied peel
1/4 cup (60 mL) chopped crystallized ginger 
2 cups (500 mL) full-fat Greek yogurt for serving

ORANGE PEEL GARNISH
2 large navel oranges, about 1 1/2 lbs (680 g)
Water as needed
3/4 cup (175 mL) granulated sugar

1. Preheat oven to 350°F (177°C) and place rack in middle of oven.

2. For cake, line bottom of a 9-inch (23 cm) springform pan with parchment paper, and butter and flour sides using 1 tbsp (15 mL) each butter and flour.

3. Sift remaining flour, baking powder, ginger, cinnamon, cardamom and salt. Set aside.

4. In a stand mixer fitted with a paddle attachment, combine brown sugar and eggs. Beat on medium speed until well-incorporated, about 2 minutes. Add remaining melted butter and beat for 1 minute. Add stout, molasses and fresh ginger. Mix until thoroughly combined.

5. Turn mixer off and add dry ingredients. Turn mixer on low and mix until combined, scraping down bowl if necessary. Stop machine. Stir in candied peel and crystallized ginger by hand.

6. Pour batter into prepared pan. Bake, rotating pan at halfway point, until a skewer inserted into centre comes out clean, 50 to 60 minutes.

7. Cool 10 minutes, then remove ring of springform pan. Cool for 1 hour on a cooling rack.

8. While cake is baking, make the orange peel garnish. Using a vegetable peeler, remove peel from oranges in long strips. Using a paring knife, trim off and discard any white pith. Set aside.

9. Juice oranges, strain and set aside.

10. Place peel in a small saucepan and cover with 3 cups (750 mL) cold water. Bring to a vigorous boil on high heat, then drain. Rinse peel and repeat process.

11. Place peel back into saucepan with sugar. Place juice in a measuring cup. Add enough water to make 1 cup (250 mL). Add to saucepan. Bring to a boil over high heat and reduce to maintain very gentle simmer—it should barely bubble. Cook, stirring occasionally, until reduced by 1/3 and contents of pan measure 1 cup (250 mL), about 30 minutes. Remove from heat and cool to room temperature before glazing cake.

12. Brush cake generously with orange syrup, then garnish with candied orange strips. Serve with Greek yogurt and any remaining syrup.

Serves 8 to 10

---

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

Gin and Tonic Bundt Cake

 I absolutely loved this one!  From Food and Drink Magazine

CAKE

Softened unsalted butter and all purpose flour for coating pan
4 tsp dried juniper berries
2 cups granulated sugar, divided
1 cup unsalted butter, softened
3 cups all purpose flour
2 tsp ground cardamom

1/2 tsp baking soda

1/2 tsp table salt

4 large eggs at room temperature

4 tsp finely grated lime zest (about 3 large limes)

1 tsp vanilla

1 cup buttermilk

2 tbsp gin

G&T SYRUP

1 tbsp juniper berries

1/2 cup granulated sugar

1/2 cup tonic water

2 tbsp gin

GIN AND LIME GLAZE

1 1/2 cups icing sugar

1 tbsp lime juice, approx

1 tbsp gin, approx

1 tsp white corn syrup

Pinch of table salt

1. Preheat oven to 325 F
2. For cake, generously butter a 10 inch bundt pan.  Tip a little flour into pan, then tilt pan to completely coat insides with flour.  Tap to tip out excess flour then set pan aside.
3. In a small skillet toast juniper berries over medium heat until plump, glossy and fragrant, about 2 minutes.  Remove from heat and let cool completely.
4. In a spice grinder combine toasted juniper berries and 1 tbsp sugar.  Grind until mixture is reduced to a fine powder. This can take a couple of minutes

       5. In the bowl of a stand mixer (or in a large bowl and using a hand-held electric mixer), beat together juniper mixture, remaining sugar and butter until light and fluffy.

6. Meanwhile, in a medium bowl, whisk together flour, cardamom, baking soda and salt, then set aside.

7. Beat eggs into sugar mixture, 1 at a time, beating well after each addition and scraping down sides of bowl if necessary. Beat in lime zest, then beat in vanilla.

8. With a rubber spatula or large metal spoon, fold flour mixture into sugar mixture alternately with buttermilk, making 3 additions of flour and 2 of buttermilk, until no streaks of flour remain. Fold in gin (batter may look curdled, but don’t worry).

9. Scrape batter into prepared pan and smooth top level. Bake until a slim skewer inserted in centre of cake comes out clean and cake starts to pull away from sides of pan, 65 to 75 minutes.

10. Remove cake from oven. Run a small spatula around edge of pan and around centre post. Put pan on wire rack and let cake cool in pan for 10 minutes.

11. While cake is cooling, prepare G&T syrup. Crush juniper berries in a mortar and pestle, then tip into a small saucepan. Add sugar and tonic water to saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Let mixture bubble until liquid has reduced by half, about 5 minutes. Remove from heat; strain through a fine sieve into a small pitcher, discarding juniper berries. Stir in gin.

12. After cake has cooled for 10 minutes, turn it out of pan onto a wire rack set over a rimmed baking sheet. With a slim skewer, make deep holes all over top of cake.

13. Very gradually drizzle hot G&T syrup over cake, letting cake absorb syrup before adding more. Let cake cool completely on wire rack.

14. For gin and lime glaze, sift icing sugar into a medium bowl. In a small bowl, stir together 1 tbsp (15 mL) lime juice, 1 tbsp (15 mL) gin, corn syrup and salt. Gradually whisk lime juice mixture into icing sugar until glaze is smooth. If glaze is too thick to drizzle, whisk in a little more lime juice or gin, according to taste.

15. Either leave cake on wire rack over baking sheet or carefully transfer it to a serving plate. If moving to a serving plate, place strips of parchment paper under cake all way round to prevent glaze from dripping onto plate, if desired. Gradually drizzle glaze evenly over cake, letting excess dribble down sides.

Classic Cinnamon Rolls

A delicious classic recipe

FOR THE DOUGH

 3/4 cup water 

1 packet active dry yeast (2 1/4 tsp)

2 tbsp plus 1/4 tsp granulate sugar

2 3/4 cups all purpose flour

1/3 cup non fat milk powder, sifted if needed

1 tsp salt

4 tbsp unsalted butter, melted

2 large egg yolks

FOR THE FILLING

1/4 cup granulated sugar 

1/4 cup packed light brown sugar

2 tbsp ground cinnamon

1 stick unsalted butter, softened

FOR THE ICING

   2 oz cream cheese at room temperature

4 tbsp unsalted butter at room temperature

1 1/2 cups confectioners sugar

1/2 tsp pure vanilla extract

• Heat the water to 100 degrees in a bowl in the microwave.  It should be warm but not hot.  Sprinkle the yeast and 1/4 tsp granulated sugar over the top to dissolve.  Let stand until foamy about 5 minutes
• Meanwhile whisk the flour, milk powder, salt and remaining 2 tbsp granulated sugar in a large bowl and make a well in the centre.  Whisk in the melted butter and egg yolks into the yeast mixture, then pour into the dry ingredients and stir with a wooden spoon until the dough comes to a shaggy ball.  
• Turn the dough out onto a lightly floured surface.  Dust with fore flour and knead adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes.  Transfer the dough to a buttered bowl, turning to coat.  Cover with plastic wrap and let rise in a warm place until doubled in size 1 to 1 1/2 hours.
• Make the filling.  Mix the granulated sugar, brown sugar and cinnamon in a small bowl.  Turn out the dough onto a lightly floured surface, pat and roll out into a 10 x 18 inch rectangle.
• Spread the butter over the dough, leaving a 1 inch border on one long side.  Sprinkle with the cinnamon sugar and lightly press into the butter.  Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9 x 13 inch baking dish and lightly sprinkle with granulated sugar.  Slice the dough log into 12 pieces and arrange cut side up in the dish.  Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350F. Uncover the rolls and bake until golden brown, 25 to 30 minutes.  Let cool at least 15 minutes in the baking dish.
• Meanwhile make the icing.  Beat the cream cheese and butter with mixer on medium speed until smooth.  Add the confectioners sugar and vanilla and beat until combined.  Spread a thin layer on warm cinnamon rolls; serve with remaining icing.

Marshmallow Meringue

 This is a quick and simple addition to hot chocolate, brownies, or cake that take it next level.  I don't have a kitchen torch (I think that may be my next purchase) but a BBQ lighter worked ok.

4 egg whites

1 cup sugar

1/4 tsp cream of tartar

3/4 tsp vanilla extract

* Combine egg whites and sugar in stand mixer with whisk attachment and beat until sugar is dissolved and mixed in well.  Add cream of tartar and vanilla.  Continue to beat until stiff peaks form.  Use on desired item and toast with kitchen torch or in my case BBQ lighter.  Enjoy!

Easy Chocolate Truffles

 These are fun little truffles that don't take a lot of time to make and are tasty!

2 tbsp unsalted butter, plus more for greasing

1 can (300 ml) sweetened condensed milk

2 tbsp unsweetened cocoa powder

Pinch kosher salt

1/3 cup bittersweet or semi sweet chocolate chips

1/3 cup sprinkles

• In a medium saucepan, whisk butter, condensed milk, cocoa and slat over medium heat until butter is melted.  Change to a wooden spoon and stir in chocolate chips until melted.  Bring to a simmer, stirring constantly.  Reduce heat to medium low and cook, stirring constantly, until mixture is very thick and shiny and pulls away from bottom of pan, 10 to 12 minutes.
• Butter a shallow dish or pie plate; scrape chocolate mixture into dish and cover with buttered parchment paper, pressing directly on mixture.  Refrigerate until cold, about 2 hours.
• Portioning mixture with a buttered 1 tbsp measure, roll mixture into balls and then into sprinkles.  Place in airtight container and refrigerate for up to 5 days.

Makes 26 truffles

Frozen White Chocolate Mousse with Chocolate Sauce and Fresh Berries

This simple but elegant dessert should please all ages.  Use the best chocolate you are able to find and whatever berry is seasonal.

4 oz white chocolate, chopped
1 cup whipping cream
2 eggs, separated
1/2 tsp pure vanilla extract
1/4 tsp cardamom
2 tbsp granulated sugar

Chocolate sauce
Fresh Berries

• Line a 9x5 inch loaf pan with plastic wrap, overhanging the edges.  Place in freezer.
• Heat a small saucepan with water until hot but not boiling.  Place a small bowl containing white chocolate over hot water being carful not to let the bottom of bowl touch water. 
• Slowly let white chocolate melt, stirring occasionally.  Remove from heat when melted.
• Beat whipping cream until soft peaks form.  Stir half into melted chocolate along with lightly stirred egg yolks, vanilla and cardamom.  When combined, fold in remaining whipped cream.
• Using clean beaters, beat egg whites until soft peaks form.  Then slowly add sugar, beating until thick and glossy.
• Fold half of egg whites into chocolate mixture until just combined.  Then fold in remaining whites.  Turn into chilled and lined loaf pan and smooth.  Place another piece of plastic wrap directly on surface and place in freezer for 7 to 8 hours or overnight.  Mousse keeps well in freezer for a week or more.
• Serve with chocolate sauce and berries.

Tahini Swirl Brownies

I was somewhat suspect about this recipe but the flavour combination really works!  Give it a try and let me know what you think.

8 oz semi sweet chocolate
1/2 cup unsalted butter
2 tbsp sesame oil
3 eggs
1/4 tsp sea salt
1 cup sugar
1/4 cup cocoa powder
1 tsp vanilla extract
1 1/4 cup flour

3/4 cup room temperature tahini, well stirred
1/2 tsp flaky sea salt

• Preheat oven to 350F.
• On low heat on the stovetop or in the microwave, melt together the semi sweet chocolate and butter.  They’ll seem like oil and water at first but will come together and look nice and shiny.  Stir in sesame oil and set aside.  To a large bowl, add eggs, beat until good and frothy, then stir in salt, sugar, cocoa powder, vanilla and then cooled melted chocolate and butter.  Stir in flour while making sure there are no lumps.
• Grease an 8 inch cake pan, then pour in the batter.  Drop spoonfuls of stirred tahini on top of batter then pull through and swirl with the tip of a knife.  Place on the middle rack in a preheated oven for 30 minutes or until a toothpick poked in the middle comes out clean. Sprinkle with salt and slice into 16 squares.

Serves 10 to 12

Summer Peach Cake

This is much better with fresh fruit but if it is out of season canned will suffice.

2 cups sliced or dices peaches (or plums)
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground allspice
1 egg
1/4 cup firmly packed brown sugar
1/2 cup oil
3/4 cup buttermilk
1 1/2 vanilla extract
Icing sugar

• Grease an 8 inch square baking pan; dust lightly with flour.  Slice peaches, then set them aside.  In a bowl, combine flour, baking powder, baking soda, salt and spices.  In a second bowl, beat egg and sugar.  Add oil, vanilla and buttermilk.  Stir in flour mixture.  Fold in peaches.
• Pour battre into prepared pan.  Bake for 45 minutes in 350 oven.  When cake shrinks from the sides of the pan, you can remove it.  Finish cooling the cake on a rack.  Serve this delicious dessert with a dusting of icing sugar and a scoop of ice cream.  

Strawberry Swirl Angel Food Cake

A light and sweet dessert.  A great recipe from Food and Drink Magazine Winter 2017.

STRAWBERRY FILLING
1 cup (250 mL) diced strawberries
1 tbsp (15 mL) sugar
½ tsp (2 mL) lemon juice

ANGEL FOOD CAKE
½ cup (125 mL) sifted cake flour
½ cup (125 mL) sugar, divided
4 large egg whites, at room temperature
¼ tsp (1 mL) cream of tartar
Pinch salt
½ tsp (2 mL) vanilla
⅛ tsp (0.5 mL) almond extract

MERINGUE GARNISH
3½ tbsp (52 mL) sugar
3 tbsp (45 mL) icing sugar plus more for dusting
2 egg whites, at room temperature
Fresh edible flower petals

1. For the strawberry filling, place the diced strawberries and sugar in a small saucepan and place over low-medium heat. Cook the strawberries until they are soft and most of the liquid has evaporated. Remove from heat, add the lemon juice and purée the mixture with an immersion blender or in a small food processor. Cool to room temperature. (The purée can be made up to 2 days ahead and refrigerated. Bring to room temperature before using.) 

2. For the cakes, place the oven rack in the middle position and preheat the oven to 325°F (160°C). Have ready a mould for individual angel food cakes, or place six 6-oz (175-mL) ramekins on a baking sheet. 

3. Whisk together the flour and ¼ cup (60 mL) of the sugar; set aside. 

4. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites at medium speed just until broken up and beginning to froth. Add the cream of tartar and salt and continue beating at medium speed until the whites form soft mounds. In a slow, steady stream, gradually beat in the remaining ¼ cup (60 mL) sugar. Continue beating just until the whites form soft, shiny peaks. The peak should fall over when the whisk is lifted and turned upside down. Add the vanilla and almond extract and beat just until blended. 

5. Sift one-third of the flour-and-sugar mixture into the whites, gently folding together using a large rubber spatula. Repeat with the remaining flour and sugar in 2 additions. 

6. Transfer the batter to a large piping bag fitted with a ½-inch (1-cm) round tip. Fill the cake tins, or ramekins, half full, making sure the batter is covering the bottom and is right up against the sides (This will prevent air pockets). Top with 1 tbsp (15 mL) of the strawberry purée, and using a knife, swirl the purée into the batter. Pipe the remaining batter, filling each mould or ramekin almost to the top. 

7. Bake the cakes until golden brown and the top springs back when lightly pressed, about 20 to 22 minutes. 

8. Remove from oven and invert immediately over a cake rack, allowing the cakes to cool upside down. 

9. To remove the cakes from the ramekins, run a knife around the edges. (If using angel food cake moulds, use a toothpick to loosen the cake from the centre of the mould.) Place the cakes bottom-side up. The cakes should be baked the day of serving. 

10. For the meringue garnish, place the oven rack in the middle position and preheat the oven to 175°F (80°C). Line a baking sheet with parchment paper and set aside. 

11. Combine 1 tbsp (15 mL) of the granulated sugar with the 3 tbsp (45 mL) of icing sugar; set aside. 

12. Place 1 egg white in a medium bowl and, using a hand-held electric mixer, beat the egg white until frothy. Add the remaining 2½ tbsp (37 mL) sugar gradually and continue beating to stiff, glossy peaks, and until the meringue no longer feels grainy to the touch. Using a rubber spatula, gently but thoroughly fold in the icing sugar mixture. Transfer the meringue to the parchment-lined baking sheet and, using an off-set metal spatula, spread it very thinly into a rough rectangle about 9 x 12-inches (23 x 30-cm). 

13. Bake the meringue for 1 hour until dry. Remove from oven and cool. 

14. Whisk the second egg white just to break it up. Using a small brush or your fingertip, coat the back of edible flower petals with a thin layer of egg white and place them on the baked meringue. Return the meringue to the oven and bake for another 15 minutes. Cool on a wire rack, break into large pieces, and store in an airtight container until serving. (The meringue can be stored at room temperature for 1 week.) 

15. To serve, dust the top of the cakes lightly with icing sugar. Serve with unsweetened whipped cream (or vanilla or strawberry ice cream) and shards of baked meringue.

Makes 4 to 6 cakes depending on the type of pan used

Almond Tarts

These turned out really well.  I love anything almond and these tarts fit the bill!

FILLING
8 tbsp butter
8 tbsp sugar
2 eggs
2 tbsp almond flour
1 tsp almond flavouring

Strawberry or raspberry jam

PASTRY
2 cups all purpose flour
3/4 tsp salt
1 cup shortening, cut into 1 inch pieces

• Line tart tins with plain pastry.  Place small quantity of jam or jelly in the bottom of each.  Top with filling.  Fill to level, sealing each over jam or jelly in order that they will not boil over.  Bake at 375 F for 12 to 15 minutes.  
• FILLING: Mix with electric beater in order given
• PASTRY:  Mix flour and salt.  Blend in shortening with a pastry blender until consistency of crumbs.  Gradually add 4 tbsp ice water; mix thoroughly.  Divide in 2 halves.  Roll each separately on floured board with rolling pin.  Cut with round cookie cutter and work into tart tins.

Orange Croquembouche

This is a fun and elegant dessert.  The orange accents really enhance this dessert

PASTRY CREAM

1 cup (250 mL) milk
¼ cup (60 mL) sugar
½ vanilla bean
Finely grated rind of 1 orange
2 tbsp (30 mL) cornstarch
3 egg yolks
2½ tbsp (37 mL) unsalted butter
1 tsp (5 mL) grated orange peel
¼ cup (60 mL) whipping cream

CHOUX PASTRY

¼ cup (60 mL) milk
¼ cup (60 mL) water
¼ cup (60 mL) unsalted butter, cut into pieces
½ tsp (2 mL) sugar
¼ tsp (1 mL) salt
½ cup (125 mL) all-purpose flour
2 eggs

ORANGE CARAMEL

Rind of 2 oranges
1½ cups (375 mL) sugar
½ cup (125 mL) water
¼ cup (60 mL) light corn syrup
¼ cup (60 mL) unsalted pistachio nuts, finely chopped, for garnish

1.  For the pastry cream, combine the milk and half the sugar in a small saucepan. Split the vanilla bean in half and scrape the black seeds into the milk. Add the pod and the grated orange rind. Place the pot over medium heat. 

2.  Meanwhile, in a medium bowl, combine the remaining sugar, cornstarch and egg yolks, and whisk until smooth. 

3.  When the milk mixture comes to a boil, add it to the yolk mixture, whisking until smooth. Strain back into the saucepan and place over medium heat. Cook, whisking constantly until the mixture boils and thickens. Remove from heat and whisk in the butter, followed by the orange peel. Transfer the pastry cream to a medium bowl, cover the surface directly with plastic wrap and chill completely. Place the whipping cream in a separate bowl and reserve in the fridge. 

4. Centre the oven rack and preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. 

5. For pastry, in a medium saucepan, combine the milk, water, butter, sugar and salt. Place over low heat until the butter is fully melted. Raise the heat and bring the mixture to a full boil. Remove from heat and add the flour all at once. Stir immediately with a wooden spoon until the flour is fully incorporated. Place the pan back on medium heat and cook, stirring all the while, for 1 to 2 minutes. The mixture is ready when it congeals in a lump and begins to stick to the bottom of the pan. 

6. Remove from heat and transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix the dough on medium speed for about 30 seconds to release some of the steam. Add the eggs 1 at a time, mixing until incorporated. 

7. Transfer the dough to a pastry bag fitted with a ½-inch (1-cm) round tip. Pipe mounds of dough about 11/8 inches (3 cm) in diameter, spacing them about 1 inch (2.5 cm) apart. You should have 40 to 42 in all. 

8. Dip a fork in cold water and press down gently on the top of each mound of dough. 

9. Place in the oven and bake until the puffs rise and begin to brown, about 16 to 18 minutes. Lower the oven temperature to 325°F (160°C) and continue baking until the puffs are completely dry and golden brown, about 20 to 25 minutes. For extra crispness, poke a small hole in the bottom of each puff with the point of a small paring knife. Return to the oven for another 10 minutes. Cool on a wire rack. 

10. For the orange caramel, remove the rind of 2 oranges (the orange part only) with a sharp paring knife (or a serrated peeler). You should have strips about ¼ inch (5 mm) wide. Bring a small pot of water to a boil and add the strips of orange rind. Simmer for 1 minute, then strain, discarding the water. 

11. Place the sugar in a small saucepan. Add the ½ cup (125 mL) water carefully so no sugar crystals adhere to the sides of the pan. Add the corn syrup. Place the pan over medium heat and place a lid or heatproof bowl over top. Bring the sugar mixture to a boil. Once all the sugar is dissolved, remove the lid. Add the orange rind and reduce the heat to a simmer. Continue simmering the orange peel for 10 minutes or until the peel is tender and translucent. Using a fork, transfer the peel to a parchment-lined sheet. 

12. Increase the heat to medium and continue boiling the syrup until it turns a light golden brown, about 325°F (160°C) on a candy thermometer. Remove the pan from the heat and dip into a bowl of cold water for a couple of seconds. 

13. Using tongs, dip the top of 1 puff into the caramel and place, top-side down, on a Silpat baking sheet, or a baking sheet lined with parchment paper. Dip the top and the side of a second puff into the caramel and place upside down, attaching it to the first puff. Continue with 2 more puffs, making 4 in all. Continue with remaining puffs, creating 10 servings in all. If the caramel becomes too stiff before all the puffs have been dipped, place the pot back over low heat and warm the caramel gently just to liquefy. 

14. Beat the ¼ cup (60 mL) of chilled whipping cream to stiff peaks. Gently whisk the cooled pastry cream just to soften it slightly and fold in the whipped cream. 

15. Transfer the cream to a piping bag fitted with a ¼-inch (5-mm) plain tip. Fill each puff with the cream, then turn over carefully so the individual puffs remain intact and are caramel-side up. 

16. For the spun sugar garnish, re-heat the caramel syrup just until it is fluid, but slightly thick. Dip a fork in the syrup and wave it quickly back and forth over a parchment-lined baking sheet to create thin sugar strands. If the strands are not forming, cool the syrup a little more. If the strands are very thick and lumpy, re-heat the syrup slightly. Continue dipping the fork in the syrup and “spinning” the sugar. Gather the strands together and place over the eclairs. The eclairs can be refrigerated for up to 4 hours before serving.  I made a traditional pyramid but they can be served individually as well

Serves 10