Eggnog Rice Krispie Squares

 Even my teenager liked this one!  Great for the holidays and easy to decorate.  From Food and Drink Holiday 2022

1/4 cup (60 mL) unsalted butter, plus more for greasing pan
5 cups (1.25 L) mini marshmallows
1 1/2 tsp (7 mL) rum extract
1/2 tsp (2 mL) freshly grated nutmeg
6 cups (1.5 L) Rice Krispies or other puffed rice cereal
4 oz (115 g) pure white chocolate, chopped
1 cup (250 mL) Cinnamon Toast
Crunch cereal

1. Butter a 9 x 13-inch (23 x 32-cm) metal baking pan. Line bottom and long sides with a single piece of parchment paper. (This will make it easy to remove squares for cutting.)
 
2. In a medium pot over medium-low heat, melt butter. Add marshmallows. Using a silicone spatula, stir, often at beginning and constantly near end, until melted and smooth, about 3 minutes. Remove from heat. Stir in rum extract and nutmeg. Fold in rice cereal until it’s evenly coated with marshmallow goo. Transfer to prepared pan and press into even layer—a plastic dough scraper makes this easier. Cool completely, about 45 minutes.
 
3. Lift squares out of pan onto a cutting board. Cut 4 by 6 rows to make 24 squares. Place squares on a parchment-lined baking sheet.
 
4. In a small heatproof bowl set over a pan of gently simmering water—bottom of bowl should not touch water—melt white chocolate, stirring occasionally, until smooth, 3 to 4 minutes. Cool 5 to 10 minutes then transfer to a disposable piping bag. Cut a tiny hole at tip and drizzle chocolate over squares. Roughly break Cinnamon Toast Crunch with your fingers while sprinkling over squares. Refrigerate until chocolate has firmed up, 15 to 20 minutes. Transfer to airtight containers lined with parchment paper. (If layering, place parchment between layers.) Store at room temperature up to 2 days.

Makes 24 squares

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

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

Grandmas Chocolate Fudge Cake

 This is moist and soooo delicious!  From Food and drink Holiday 2022

CAKE
1/3 cup (80 mL) unsalted butter, plus more for greasing pan
1/4 cup (60 mL) Dutch-process cocoa powder, plus extra for dusting pan
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) water
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1/3 cup (80 mL) whole milk
1/2 tsp (2 mL) white vinegar
1/2 tsp (2 mL) vanilla extract
1 large egg
 
GLAZE
1 cup (250 mL) icing sugar
1/4 cup (60 mL) Dutch-process cocoa powder
3 tbsp (45 mL) whole milk
1/4 tsp (1 mL) peppermint extract (optional)
3 tbsp (45 mL) crushed candy canes

1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
 
2. Generously butter an 8-inch (20-cm) round metal cake pan. Line bottom with parchment. Dust sides with cocoa powder, tapping out excess. Set aside.
 
3. Combine sugar, water, butter and cocoa in a medium pot over medium heat. Cook, whisking occasionally, until sugar is dissolved and mixture is smooth. Remove from heat and cool 5 minutes.
 
4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside.
 
5. Transfer sugar mixture to a large bowl. Whisk in milk, vinegar and vanilla until combined. Whisk in egg until smooth and glossy. Whisk in flour mixture just until a smooth batter forms and no white streaks remain (batter will be thin). Transfer to prepared pan.
 
6. Bake in centre of oven until a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool 15 minutes. Turn out onto rack and discard parchment. Cool completely.
 
7. For the glaze, whisk icing sugar, cocoa powder, milk and peppermint extract (if using) in a medium bowl until smooth— glaze will be thick.
 
8. To finish, set cake onto a cake stand or plate. Spoon glaze over cake, starting in the centre. Using the back of the spoon, gently push glaze toward the edges so it lightly drips over. Sprinkle perimeter of cake with candy canes. Let stand until glaze has set, at least 30 minutes. Cake will keep covered at room temperature up to 3 days.

Serves 6 to 8

Almond Layer Cake with Sour Cherries

 This is a very Danish cake, Cherry, Almond, sponge cake and cream make is rich but not too sweet.

SOUR CHERRIES
1 jar (796 mL) sour pitted cherries
in light syrup, drained and liquid reserved
1 tbsp (15 mL) cornstarch
3/4 cup (175 mL) granulated sugar
1/2 small cinnamon stick
1/2 vanilla bean, seeds scraped and reserved

SPONGE
1 1/4 cups (310 mL) unsalted butter, plus more for greasing
1/2 cup (125 mL) whole milk
1 1/2 tsp (7 mL) almond extract
2  3/4 cups (675 mL) all-purpose flour, plus more for dusting
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
4 eggs
1 1/2 cups (375 mL) granulated sugar
1/2 vanilla bean, seeds scraped

TO FINISH
1 carton (500 mL) 35% cream
3 tbsp (45 mL) icing sugar
2 tsp (10 mL) skim milk powder (optional)
1/4 cup (60 mL) toasted sliced almonds

1. For the cherries, combine 1 tbsp (15 mL) reserved cherry syrup with cornstarch in a small bowl. Set aside. Combine 1 cup (250 mL) reserved cherry syrup with drained cherries, 3/4 cup (175 mL) granulated sugar, cinnamon stick and vanilla bean pod and seeds in a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring occasionally, until cherries are deeply red and wrinkled, and syrup has lightly reduced about 25 minutes. Stir cornstarch mixture, then add to cherries. Increase heat to medium and cook, stirring constantly, until thickened, 1 to 2 minutes more. Scrape into a bowl and refrigerate, covered, until completely cool, 2 hours. Discard cinnamon stick and vanilla bean before using.

2. For the sponge, arrange the oven rack at the centre of the oven. Preheat to 350°F (177°C). Lightly butter three 8-inch (2 L) metal cake pans. Line bottoms with parchment paper. Dust with flour. Set aside.

3. In a medium saucepan, melt 1 1/4 cups (310 mL) butter with milk over medium heat. Remove from heat and stir in almond extract. Let cool to room temperature, 15 minutes.

4. In a medium bowl, whisk together flour, baking powder and salt. Using a stand mixer fitted with the whisk attachment, beat eggs with 1 1/2 cups (375 mL) sugar and seeds from 1/2 a vanilla bean on medium-high speed until pale and thick, 5 to 6 minutes. Stir cooled butter mixture, then add to egg mixture on lowest speed, just until combined. Add flour mixture on lowest speed, just until no streaks remain and a shiny batter forms. Gently scrape batter into prepared pans; smooth tops lightly.

5. Bake in the centre of the oven until cakes are springy to the touch, 26 to 28 minutes. Transfer to a wire rack and let cool completely in pans, 1 hour.

6. To finish, in a large bowl, whisk cream with icing sugar and skimmed milk powder, if using, until soft peaks form. Turn cakes out onto rack; remove parchment. Trim tops. Set 1 cake on a cake plate. Fill a piping bag fitted with a round tip with some cream. Pipe a circular line of cream just inside the outer edge of the cake to create a barrier to hold cherries in place. Fill centre with half of the cherries, evenly spreading to cream edge. Stack with another cake and repeat with whipped cream and remaining cherries. Stack with final cake and spread remaining cream all around top and sides to cover. Sprinkle perimeter of cake with toasted almonds. Chill until ready to serve.

Serves 6 to 8

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